Pork Rib-Prawn Noodle (虾面)

It's not easy to get a good bowl of prawn noodle in Kuching. I love the one at 'Auntie's Corner' at Bormill Estate.





Serves 4 bowls

Ingredients
• 20 large prawns (more prawns, the merrier!)
• 400 g pork ribs (Butcher’s Deli Prime Ribs)
• 1 liter water
• 400g egg noodles (may substitute/mix with vermicelli)
• 6 shallots
• 2 garlic cloves
• 75g dried anchovies
• 100g bean sprouts
• 100g kangkung
• 4 tablespoons olive oil
• 1 tablespoon dark soya sauce
• 1 teaspoon salt
• 1 teaspoon pepper

Directions
• De-shell prawns and keep the shells and prawn heads.
• Clean peeled prawns.
• Using 2 tablespoons of olive oil, fry prawn shells and heads in a soup pot.
• Add dried anchovies to the prawn shells/heads mixture and fry for about 2-3 mins.
• Add water to cooled mixture and bring to the boil.
• Add pork ribs and bring to the boil.
• Crush garlic (with skin intact) and add to broth.
• Lower the flame and let the broth simmer for 30 minutes.
• Dish out and discard the prawn shells/heads and anchovies.
• Add dark soya sauce, salt and pepper to the broth.
• Deep fry sliced shallots in 2 tablespoons of olive oil until golden brown.
• After the broth is ready, cook yellow noodles, bean sprouts and kangkung in a separate pot by blanching in boiling water.
• Cook peeled prawns by boiling them in a separate pot.
• Place cooked noodles, vegetables and prawns in a bowl.
• Pour the prawn broth over the noodles and prawns.
• Top with fried shallots and serve.


For fast and easy cooking, grab a pack of ready-to-cook prawn noodle sauce, save your time in making the broth then.

Alfredo - Butcher's Deli Style

Ingredients:
* 3/4 cup (1 1/2 sticks) butter
* 3 cloves garlic, minced
* 2 1/2 cups heavy cream
* 1/8 teaspoon ground black pepper
* pinch salt
* 3/4 cup grated Parmesan cheese
* Slices of Ham
* Fettuccine pasta


Directions:

* Melt butter in a medium saucepan over medium/low heat.
* Add the garlic, cream, pepper and salt, and bring mixture to a simmer.
* Turn the heat down if the mixture reaches a rapid boil or it could boil over.
Just simmer.
* Add the cheese, and continue to simmer sauce for 8 minutes or until thick.
* Add the ham and continue to simmer for another 2 minutes.
* While sauce cooks, bring 5 to 6 quarts of water to a boil and add the pasta.
Cook pasta for about 12 minutes or until done, then drain it.
* Place pasta onto serving plates, top with Alfredo sauce.

Carbonara Pasta

Ingredients:

• 1/2 lb pasta (spaghetti / angel’s hair)
• 4 slices bacon, chopped in big pieces
• 2 slices pepper ham (optional)
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 dash red pepper flakes (optional)
• 2 large eggs
• 1/4 cup grated parmigiano / parmesan cheese
• fresh ground black pepper

Directions:

1. Boil the pasta in salted boiling water.
2. Use at least ½ a gallon of water.
3. Cook the bacon pieces over medium low heat until most of the fat is rendered out, and bacon is slightly crispy. Do NOT drain.
4. Add olive oil, garlic, red pepper flakes (optional), and sauté until garlic is barely browned.
5. Beat the eggs, black pepper, and the cheese together in a bowl.
6. Toss the cooked pasta in the pan with the oil, bacon, and garlic mixture, add the egg mixture and either turn off the heat, or cook over very low heat while stirring constantly – you want the eggs to get creamy, not scrambled.
7. Serve with the grated parmigiano/ parmesan cheese