Bonjour mes chers lecteurs Français ! Je suis très heureuse de vous présenter ma première recette postée en Français! Ayant deja recu quelques demandes pour partager avec vous certaines “recettes maison” de Malaisie en Français, j’espere ne pas vous décevoir!

My French readers out there! I am extremely happy to announce that this is my first recipe post in French! I have been getting some requests to share some Malaysian home recipes in French. So, I am not going to disappoint you all, here it is.

 

Je ne vais pas me lancer dans une recette difficile pour la première fois. Tout commence par les basiques n’est ce pas?

No, I am not going to throw in a difficult recipe for the first time. Everything starts from the basic. Tell me if you agree?

 

Etant d’origine Chinoise, ma recette sera Malaisienne-Chinoise. Neanmoins, la ville où j’ai grandie étant peuplée d’une importante population de Malay, d’Indiens ainsi que d’une petite communauté de Thaï, je dois dire que ma familiarité avec les differentes cuisines provenant de ces communautés a commencé depuis mon enfance.

As I come from a Chinese ethic background, my recipes will be in focus of the Malaysian Chinese food. However, the town where I grew up has high population of Malay and Indian ethnicity and a small community of Thai as it’s near to the boarder of Thailand. So, I must say my familiarity with the food from these communities has begun since my childhood.

 

Avant d’entrer dans le détail de la préparation et de la cuisson, je voudrais consacrer quelques lignes à la présentation de la Cuisine Malaisienne.

Before I start going into the preparation and the cooking part, I would like to spend a few minutes talking about what Malaysian food is.

 

La Cuisine Malaisienne n’est pas une distinction particulière de la cuisine mais plutot une diversité culinaire. Cette Cuisine est issue de la population multi-ethnique de la Malaisie, composée de Malais, d’Indiens, d’Eurasiens, de Chinois, de Nyonyas et des Indigènes de Bornéo. La gamme culinaire et alimentaire issus de ces différents milieux est plus connu dans le monde entier comme Malaysian Food, pardon, ‘Cuisine de Malaise‘.

Malaysian Food is not one particular distinction of food but a culinary diversity originating from its multi-ethnic population of Malay, Indian, Eurasian, Chinese, Nyonya and the Indigenous peoples of Borneo. The array of food from different backgrounds has now come to be known all over the world as ‘Malaysian Food’.

 

Maintenant que vous connaissez un peu plus les origines de la cuisine Malaisienne, savez-vous à quoi ressemble la carte de la Malaisie et combien d’états la constitue? Pour plus d’information sur la Malaisie, cliquer http://www.malaisie.org/ ou http://www.ontmalaisie.com/france/malaisie.php

Now that you know a little bit what Malaysian food is all about, have you got any idea what the Map of Malaysia looks like and how many states are there in Malaysia? If you wish to have more information about Malaysia, please click on http://www.malaisie.org/ or http://www.ontmalaisie.com/france/malaisie.php

 

 

Le goût, et l’art de le créer (notamment dans l’utilisation des épices), dans la cuisine Chinoise de Malaisie varie selon l’origine géographique du cuisinier. Les personnes issues des états du Nord (Perlis, Kedah, et Penang), dont je fais partie, ont tendance à préparer leurs mets un peu plus épicés, ou encore peuvent servir des piments frais coupés avec leur plat. Les recettes qui sont préparées dans le Sud tendent à être moins épicées. A propos, je suis de Kedah!

The taste (particularly in using spices) of Malaysian Chinese food does vary, depending on which part of Malaysia a person comes from. People from the Northern states (Perlis, Kedah, and Penang), that includes me, tend to prepare their dishes a little more spicy. If not, they tend to serve freshly cut chillies during meals. Dishes that are prepared in the South tend to be less spicy. By the way, I’m from Kedah.

 

Aujourd’hui, je vais partager avec vous un plat très simple. Cela s’appelle Les Nouilles Sautées Façon Nord Malaisienne.

Today, I am going to share a very simple dish. A dish that is so quick to prepare at home. It’s called North Malaysian Style stir-fry Egg Noodles.

 

Si vous n’êtes pas certain de l’assaisonnement des sauces, les liens suivants vous donnerons quelques idées. Il existe beaucoup de marques mais je vous conseille celles-ci. Si vous habitez à Paris, vous pouvez trouver ces ingredients asiatiques chez Tang Frères (48 Avenue d’Ivry Paris 75013 France).

If you are not sure about the seasoning part on the sauces, the following are some useful links for you to get an idea how they may look like. There are many brands out there, but these ones are recommended. If you live in Paris, you can get asian ingredients at Tang Frères (48 Avenue d’Ivry Paris 75013 France).

 

http://www.kikkoman.fr/consommateurs/produits/sauce-soja-avec-43-de-sel-en-moins/

http://www.kikkoman.fr/consommateurs/produits/sauce-soja-sucree/

http://www.wingyipstore.co.uk/display-product.php?ref=82114&currentpageref=1052

http://europe.lkk.com/consumer/product_detail.asp?ProductID=1

http://www.ducros.fr/accueil/tous-les-produits/fiche-produit/poivres/moulin-poivre-blanc.html

 

 

Ingredients:

¾ paquet de nouilles Chinoises (aux oeufs frais, déja cuites)

2 oeufs

2 gousses d’ail

200g - 250g de grosses crevettes (crues)

100g - 150g de pousses de soja

1 branche de ciboule

un peu d’huile d’olive

un peu de chili (facultatif)

 

Assaisonnement:

1 - 1.5 cuillère à soupe de sauce de soja épaisse

2 cuillère à soupe de sauce de soja

1/2 cuillère à soupe de sauce d’huitre

Un peu de poivre blanc

* note: Bien mélanger ces ingrédients avec 5 à 6 cuillères à soupe d’eau

 

Garniture:

Une fine omelette coupée en long rubans

 

Méthode:

1. Casser les oeufs et les battre en omelettes.

2. Laver les crevettes et éplucher leurs queues.

3. Couper la partie marron des pousses de soja puis les conserver dans de l’eau froide.

4. Hacher finement l’ail.

5. Couper finement la ciboule.

6. Faite chauffer la poêle avec l’huile.

7. Cuire l’ail pour obtenir une coloration légèrement marron.

8. Ajouter les crevettes apres 2 ou 3 minutes et les cuire pour obtenir une coloration rosée.

9. Ajouter les nouilles et l’assaisonement, mélanger bien.

10. Rectifier l’assaisonement si necessaire (plus de sauce soja si manque de sel).

11. Parsemer le nouilles de ciboule.

12. Server dans des bols.

13. Rouler les rubans d’omelettes et les ajouter sur le dessus des nouilles, ajouter les chilis finements coupés (facultatif).

 

 

Ingredients:

¾ packet of fresh egg noodles

2 eggs

2 cloves of garlic

200g - 250g raw king prawns

100g – 150g bean sprouts

1  sprig of spring onion

Some chillies (optional)

Some olive oil

Seasoning:

1 – 1.5 tbsp dark soya sauce

2 tbsp soya sauce

0.5 tbsp oyster sauce

Dash of white pepper

* note: well mix all the above ingredients with about 5-6 tablespoon of water.

Garnishing:

Omelette cut into ribbons (long thin strips)

Method:

1. Break the eggs and beat the eggs to prepare omelette.

2. Wash and devien the prawns.

3. Trim the bean sprouts, especially the less than fresh looking parts. Soak them in cold water to maintain freshness and set aside.

4. Chop the garlic and spring onion then set aside.

5. Heat the wok/pan with some oil.

6. Put in garlic, stir and cook until fragrant and slightly brown.

7. Then, pun in the prawns after 2-3 minutes and cook them until they turn pink.

8. Put in the noodles and the seasonings mixture. Give it a good stir to make sure the sauce is evenly coated.

9. Taste the noodles to make sure they are well seasoned. Adjust the seasoning by adding soya sauce if needed.

10. Sprinkle the chopped spring onion.

11. Dish a good portion of noodles into each bowl for serving.

12. Transfer the already prepared omelette to a chopping board. Roll the omelette into a tube. Slice thinly. You will then have omelette ribbons.

13. Sprinkle the omelette ribbons and some cut chilies (optional) before serving.

 

I love all kind of noodles, be them in the soup or just in stir-fry. Stir-fry is always the quick way to satisfy hunger. The ingredients could be anything you fancy. I do like to have prawns in my noodles. For a change, I made beef with basil in black pepper sauce to go with egg noodles.

 

If you don’t eat beef, chicken or pork could be the substitute. And if you want to make it a bit spicy, just add some freshly cut chilies in your stir-fry. Without wasting more time as I’m getting hungry by just looking at the picture, here’s the recipe:

 

For 2 persons

 

Ingredients:

150-200g dry egg noodles

2-3 cloves of garlic (chopped)

Some freshly cut red chilies

A good handful of Basil

300g of thinly sliced beef

2.5 tbsp dark soya sauce

0.5 tbsp oyster sauce

1 tbsp fish sauce

Freshly ground black pepper

About 100ml water (about 1 tbsp to use with corn flour)

Some olive oil

1-2 tsp of corn flour

 

Method:

1. Cook the dry egg noodles according to the packet. About 2-3 minutes as they will be used later for stir-frying. Drain and set aside.

2. Make sure the wok/pan is hot. Drizzle some olive oil.

3. Put in the chopped garlic. Cook until fragrant. Then, put in the cut chilies.

4. After that, put in the sliced beef. Stir.

5. While the beef is cooking away. Mix Oyster sauce, Fish sauce, dark soya sauce and black pepper in the water.

6. Once the beef is almost cook, pour in the sauce mixture and give it a good stir.

7. Adjust your seasoning if needed.

8. To thicken the sauce a bit, mix the corn flour in water (about 1 tbsp). Pour in the sauce and stir. You will notice the sauce becomes less watery.

9. Put in the cooked egg noodles and mix well.

10. Served warm.

As the weather is getting colder, I like to make something that is tasty and warms up my body. As a great fan of noodles, I never give a bowl of noodles soup a miss.This bowl of noodles soup brings back all my childhood memories. I remember helping my mom in the kitchen making the chicken stock and all the ingredients that go with the noodles.

 

Mom is always my primary source of inspiration. I do, from time to time, try to think of what I miss and what mom used to make when I was young. And today, it’s that same kind of smile I put on my face when I enjoyed this special bowl of noodles soup.

 

This time, I slightly tweaked the recipe. I added some vegetables (as substitutes) in the chicken stock and shall I say that I didn’t make the chicken stock from scratch as my mom does. I got the chicken stock from the supermarket. So, are you ready to go through the cooking process with me?

 

Ingredients:
1000ml chicken stock
1 packet of vermicelli
500g prawns (shells off)
300g plaice fillets
2 carrots (diced)
180g green beans (trimmed and halves)
2 hard boiled eggs
2 handful of bean sprouts
some chopped spring onions
some fried shallots
some sesame oil
salt and white pepper to season

 

Before you start preparing anything, you may want to soak the vermicelli in warm water until they are soft. Meanwhile, heat the chicken stock. Once it starts boiling, turn to low-medium heat and put in the carrots and cook until they are soft.

 

While the stock is being cooked, on a pan, put some olive oil and pan fried the prawns. Then, set them aside once they are cooked. Pan fried the plaice fillets until they are golden brown. On a saucepan, fill in some boiling water and blanch the bean sprouts until they are bit translucent.

 

Then, refresh them in cold water to stop them being overcooked. After that, boil the eggs. Slice the eggs and set aside. At this point, you may want to check if the carrots are almost soft, then, put in the green beans. Once all the vegetables are cooked, the stock is ready to be used.

 

To serve, put some vermicelli in a bowl. Then, put in all the cooked ingredients: some prawns, plaice fillets, bean sprouts, eggs, and some sesame oil. Ladle the soup into the bowl, enough to cover the vermicelli and all the ingredients. Then, sprinkle some fried shallots and spring onions. You can put some chili powder if you like it a bit spicy. And some Soya sauce to give more flavours.

 

Here you are, a healthy bowl of noodle soup, never fail to fight the cold of early winter.