Cikyah, Nak Mee Udang Satu!!

Hi peeps! It's been quite long since I last blogged. This week has been very hectic for me. I spent most of my mornings in school. Then, went home to do the cooking and rushed back in the afternoons for the teaching part. When I reached home, I really felt like a big lump of jelly. Tell me about wobbly limbs and heavy eyelids and zero percent of energy. I really hate to arrive at home in such condition for I won't be able to spend that much needed(I'm talking about my needs here) precious time for my kiddos. Why? I'll doze off to slumberland much earlier then them! I do pity my kids. I sincerely hope that those extra-curricular activities would finish soon. For the time being, I believe I just have to drag myself and keep telling my tired brain that I can still hang in tough.

Well, enough of me lamenting about my work in school. Let's share something more interesting-like my Prawn Noodles. Hearty and yummy! If you plan to have a 'makan-makan', this dish is also quite economical because the recipe for the gravy can serve between 6 to 8 people. However, make sure that your guests are not allergic to prawns!

Prawn Noodles

Ingredients:

500g yellow/flat noodles

1/2 a chicken

10 cups of water

1/2 kg of prawns (peeled and clean but keep the shells(washed thoroughly) aside)

15 shallots ]

5 cloves of garlic ] (to be ground finely)

1 inch of ginger ]

10 pieces of dried chillies ]

salt and sugar to taste

1/2 tsp of MSG

1/2 cup of cooking oil

For the 'sambal':

1 cup ground dried chillies

1 onion (ground)

1/2 inch shrimp paste

salt and sugar to taste

For the garnish:

200g 'kangkung' @ water convulvulous (blanched)

5 hard boiled eggs (halved)

chopped spring onions

fried shallots

deep fried tofu (thinly sliced)

Method:

• First, boil the chicken using 10 cups of water for 30 minutes. Take out the chicken, tear the flesh into shreds and keep aside. Put the bones back into the pot containing the chicken stock and keep on boiling.
• Heat the oil in a high pot and stir fry the prawn shells till caramelised. Take out the shells and put into the blender. Pour in 1 cup of the chicken stock and blend till fine. Sieve the juice and pour into the pot containing the chicken stock.
• Using the oil used to fry the prawn shells, stir fry the ground ingredients till fragrant and the oil separates from the gravy. Pour this into the boiling stock.
• Keep on boiling until you get a clear, orangy broth. Take out the bones and put in the MSG.
• Add salt and sugar to taste.
• For the 'sambal', stir fry the ingredients till fragrant and the oil separates from the gravy. Put in the salt and sugar to taste. Keep aside.
• To serve, put in your yellow/flat noodles in a bowl. Pour the gravy and garnish with 'kangkung', sliced fried tofu, hard boiled eggs and fried shallots. Top with the 'sambal'.
• Enjoy!