Our New Guest Chef – Asha Batchelor

It’s been a while since I have featured a guest chef.  I am always looking for someone to share their recipes with me, and therefore share them with all of us.  But sadly, not many people have been sending me their recipes and their photos lately, so there hasn’t been anyone to feature.  But guess what ….  We have a new guest chef now.

Our new guest chef is ……. Asha Batchelor.  We know Asha from her blog site sports, food,actives,life.  Asha is a little camera shy, and did not send a picture of herself, but she did send us a family recipe for Malaysian Fried Noodles with Shrimp, from Malaysia, where her grandmother still lives and still enjoys making this traditional dish.

In Malaysia, fried noodles and shrimp is known as Hokkien mee.  This dish is popular all throughout Southeast Asia, but especially so in Indonesia, Malaysia, Singapore and Thailand.  The dish originated back in China’s Fujian or Hokkien region.  There are three distinct types of Hokkien Mee. The Singaporean variant consists of egg noodles and rice noodles stir-fried with egg, slices of porkprawns and squid, and served and garnished with vegetables, small pieces of lardsambal sauce and lime (for adding the lime juice to the dish).

Here is Asha and her grandmother’s recipe for Malaysian Fried Noodles and Shrimp.

1. Shallots, chopped
 2. Fresh garlic, minced
 3. Fresh Shrimps.
 4. Green turnips (cut to small pieces)
 5. Chilli paste.
 6. Sweet soy sauce.
 7. Oyster sauce.
 8. Salt.
 9. Brown sugar.
 10. Ketchup.
 11. Yellow noodles. (Asian.)


Fry the shallots and garlic, until golden brown. Add the shrimp, and chili paste. and put 2 tablespoons of water and let simmer for 10 minutes, or until the shrimp is well cooked.  Then, add the oyster sauce, soy sauce, some salt, and brown sugar, then simmer for 5 more minutes. Add, 2 tablespoons of ketchup. When the sauce has thicken, you add the noodles and green turnips. Keep stirring until cooked. If you want it to be more darker add a little bit more soy sauce. Not too much to not let it be so salty. Cook for  10-15 more minutes. Then garnish with peppers or chilies. Best eaten when warm.
YUM!!!!!  Doesn’t this look tasty?!  Thank you Asha for sharing your
grandmother’s recipe.  Since Asha did not include amounts – her grandmother must cook like I do – here is Asha’s email address asham2008@icloud.com.  You can contact her for more information.
Part of having a blog is to get to know and help out our fellow
bloggers.  After all, we are all here to help and support one another.  That being said, I am always looking to feature guest chefs and their recipes.   If you are interested in being a guest chef, send me you recipe(s) with as many pictures as you like, a brief history and/or description of the recipe and why it is special to you, along with your contact information.  I like getting pictures of you as well, so we can all get to know you better, but those are optional.  Send everything to my email address at ljbjej@q.com, or you can use my secondary email address at ljbjej4@gmail.com.
Stay safe and stay well Everyone.  ‘Til next time.

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

12 thoughts on “Our New Guest Chef – Asha Batchelor”

  1. that’s so cute! i’m glad you had a guest chef, i’m sure it was very fun! thanks for sharing, have a great dayyyy🤗🤗🤗

    Follow @everythingtips for tips and recommendations if interested! It would mean a lot to me!🥺🤍

    Liked by 1 person

    1. Thank you. I Love featuring guest chefs, but I have had a hard time getting people to submit their recipes and pictures. It is always an open invitation, to anyone and everyone. So, if you would like to submit something, I would love it. Just send it to my email address at ljbjej@q.com

      Liked by 1 person

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