Mee Hailam/Noodles

Mee Hailam is one of the regular dishes that one can come across when going to a malay restaurant. Of the many types of noodle dishes available , Mee hailam is one of it. This noodle dish differ from the rest as it has vegetables . The vegetables plus the chicken meat and prawns gives a combined flavour to the dish which makes it stand out compare to the rest of the dishes.




100gm yellow noodles
100gm boneless chicken meat
50gm prawns
4 young corn (cut into a few parts)
50gm chinese cabbage
¼ carrot (cut into rings)
1 stalk mustard green(break into a few parts)
3 nos garlic(chopped)
¼ cm ginger (pounded)
Salt and sugar to taste

Sauce
1 tbsp oyster sauce
½ tsp white pepper powder
½ a chicken cube(crumble)
1 tbsp thick soy sauce
3 cups water

Thickening
1 tsp corn flour mix with 1 tbsp water

Garnish
Chopped cilantro
Chopped spring onions



Saute garlic with a bit of oil.Add in ginger and saute further until aromatic.Put in chicken pieces and prawns and stir fry until meats soften. In between add in young corn and carrot.Mix in water and all the sauce ingredients . Add in salt and sugar .Leave to simmer until vegetables are tender.Finally add in noodles, beansprouts and mustard green.Stir for a few seconds and thicken the gravy with corn flour mixture.
Garnish with chopped cilantro and spring onions.Serve hot.

Deep Fried Sesame Balls

Deep Fried Sesame Balls is one of the famous tea time snack in Malaysia. The commoner is a famous and new year delicacy among chinese .The malays also has a similar kuih commonly known as Kuih Bom is prepared with a mixture of rice flour and glutinous rice flour has goes thru variations in preparation thru out the years.The filling also varies according to preference. Green bean paste,red bean paste or lotus seed paste are other type of fillings that one can come across when biting into this traditional balls.
This recipe is done with sweet potato and is really tasty .I have used coconut filling as it is easier to prepare .

600g mashed orange sweet potatoes
250g glutinous rice flour
2 tbsp custard powder
4 tbsp fine sugar

Filling:
Grated coconut (from 1 coconut)
200gm palm sugar/gula melaka/gula kabung
1 ½ tsp corn flour
1 tbsp water

Coating
6 tbsp sesame seeds





Preparation:
First prepare the filling : Chop the palm sugar and cook it in low heat with 2 cup of water. Leave it to simmer until the sugar dissolve. Sieve the mixture and return back to heat. Add in the grated coconut and stir until coconut is well combined. Stir at all times and do not leave the mixture to dry out. While its still slightly wet, thicken the filling with the corn flour mixture(mix water with cornflour).The filling will slightly be thick. Close fire.Leave the filling to cool down completely before using.

Combine mashed sweet potatoes, glutinous rice flour, custard powder and sugar.If necessary add water bit by bit and knead into a smooth dough.Knead until the dough is not sticky to hand. Divide into about 40 portions and shape into balls.Leave the dough to rest for 15mins.

Flatten each ball and put in about 1 tsp of filling, wrap up and reshape into balls.Dip in water and coat with sesame seeds.

Heat 5 cups of oil and deep fry sesame balls over medium heat until golden brown.Remove, drain on paper towels .Leave the balls to cool down completely before serving.


This recipe is my contribution for the event Think Spice-Sesame Seeds which at present is hosted by Seduce My Tastebuds and was started by Sunita