Steamed Stuffed Bitter Melon

Ingredients(A):
1 no (about 400g) bitter melon


Ingredients (B):
100g minced pork
120g fish paste
1 no century egg (chopped)
1 no hard boiled salted egg (chopped)
1 tsp corn flour


Seasoning:
1/2 tsp salt
1/2 tsp sugar
1/2 tsp pepper
1//2 tsp sesame oil


Sauce:
1 tbsp oyster sauce,
1 tsp light soy sauce
1/2 tsp sugar
1 tbsp "Shaoxing" wine
240ml water


Methods:
1. Cut bitter melon into thick slices, scoop out the seed, rinse melon rings and drain well, keep aside

2. To make filling, mix entire ingredients (B) and seasoning, stir until sticky.

3. Stuff some filing mixture into the cavity of the bitter melon ring evenly until full. Arrange on a heatproof plate, steam in the preheated steamer with covered over high heat for 10-15 minutes until cooked.

4. Heat up 2 tbsp oil in the hot wok, add in sauce and bring to the boil. Thicken sauce with some cornstarch solution, spoon the sauce over to the bitter melon. Serve at once

Sarawak Laksa

This is one of the most popular street foods available throughout Malaysia. Great for breakfast and lunch. Undoubtedly one of the best is the Sarawak version of the Laksa. It is spicier and that much more oomph in taste.

The secret to a fantastic Sarawak Laksa is to make the stock as concentrated as possible. This can be diluted to taste before serving.

Serving size: 2 portions

Ingredients

• 2 tablespoons of Sarawak Laksa paste
  
• 1 packet of "santan" (coconut milk)
  
• 2 portions of "bee-hoon" (rice vermicelli)
• 100g chicken breast on chicken carcass
  
• 10 prawns
  
• 20g beansprouts
  
• 1 egg
  
• A few stalks of "wan-sui" (chinese parsley)
• 2 limes and 1 tablespoon of "sambal balacan" (prawn paste)

How to make?

Cooking the ingredients:

1. Boil chicken breast on carcass in 500ml of water with chicken stock.
2. When chicken breast ready, debone breast. Replace the bones back into the stock. When cool, tear breast into shreds.
   
3. Put in prawns and removed shells after cooked. Let prawn shells boil with chicken bones.
   
4. When stock boils, remove all contents and add Laksa paste
5. Mix santan with 250ml water and add to stock. Salt and Ajinomoto to taste. (Laksa sauce ready)
   
6. Fry salted beaten egg over pan and cut in slices.
7. Soften bee-hoon in boiling water. Sieve dry. Do the same with the beansprouts.
   

Serving:

1. Place bee-hoon in serving bowls.
2. Top with beansprouts, chicken strips, egg slices.
   
3. Dilute Laksa sauce to taste and pour into bowls to cover contents.
4. Garnish with wan-sui, lime and sambal balacan.

Enjoy!