Showing posts with label Asian Noodle Dish. Show all posts
Showing posts with label Asian Noodle Dish. Show all posts

Wednesday 16 June 2010

Char Kway Teow - 炒粿条

Char Kway Teow - 炒粿条 is one of the popular hawker food that is "flat rice noodles" being stir-fried over high heat together with dark soy sauce, Chinese sausage, deshelled cockles, egg and etc. Traditionally this dish is stir-fried in pork fat, with crisp pork lard, and commonly served on a piece of banana leaf on a plate.

Although at home, we might not be able to achieve that traditional taste of Char Kway Teow due to the wok, fire and ingredients used, but I am sure we still can whipped up something tasty and healthier using our modern utensils or choice of ingredients.

Ingredients: (serves 3 - 4)
500g Thin Flat Rice Noodle
10 Medium Prawns, shelled
200g Bean Sprouts
1 Chinese Sausage, cut into thin slices
1 Piece of Rectangle Fishcake, cut into thin slices
2 Eggs
2 Stalks Spring Onion, cut into section
3 Cloves Garlic, minced
1 1/2 Tablespoon Olive Oil

For those staying overseas, if you cannot get hold of most of these ingredients shown above, you can always reduce the ingredients to the simplest 3 which is rice noodles, egg and choy sum/bean sprouts. As you can read from the list, I have omitted cockles which are not to our liking.

Sauce/Seasoning:
1 Tablespoon Light Soy Sauce
1/2 Tablespoon Sweet Soy Sauce
1 Teaspoon Dark Soy Sauce
1/2 Tablespoon Water

Method:
1. Combine all the sauce ingredients and set aside.
2. Saute the Chinese sausage for a few second till fragrance, dish up and set aside.
3. Heat up the oil and fry minced garlic and spring onion till slight brown, add in rice noodles stir for a about 30 seconds before adding the prawn and fish cake.
4. Fry the prawns and noodles over high heat until prawns are seared then drizzle in the seasoning sauce.
5. Continue to toss them over high heat for a couple of minutes before spreading the noodle out over the wok.
6. Make a well in the center or push the noodles to aside , add in 1 teaspoon of oil at the side before cracking the eggs into it.
7. Stir to scramble the eggs and then combine with the noodles.
8. Add in the bean sprouts and season to taste with a pinch of salt(optional) and some ground pepper.
9. Add in the Chinese sausage, stir fry over high heat for a minute or so just to wilt the vegetables but retain their crispness.
10. Dish up and served with some cut chilli and soy sauce.

Note:
~ This dish is best fried in small batches(to achieve better flavour so that the rice noodles are evenly cooked, unless you are using a big wok then you can cook them in one batch) so divide the ingredients to be fried in two equal portion.

Now you can have your favourite Char Kway Teow at anytime of the day with minimum used of ingredients and seasons to achieve a healthier version that satisfy your crave for this dish. Posted by Picasa


Friday 11 June 2010

Seafood Bee Hoon Soup

One dish meal is always the best dish to be served on the dining table during weekday’s menu. If you are bored with rice or bread perhaps you can try out this quick and easy Seafood Bee Hoon Soup. You can add in whatever seafood that you prefer to give the soup its natural sweetness.

That day I managed to find some very big and fresh "Clams - 蛤蜊" in the wet market and instantly I knew I want to use them to add extra flavour to my seafood soup. This clam is very cheap and good which cost about $4 per kg and you can also use it to cook herbal clams soup, pasta with clams and etc.

Ingredients: (serves 2)
1 Piece of Dried Bee Hoon
500g of Clams
8 Medium Fresh Prawns
1 Bunch of Choy Sum
2 - 3 Slices of Ginger
1 Stalk of Spring Onion, cut into section
1.5 Litre of Water
1 Ikan Bilis Stock Cubes, optional

Method:
1. Soaked the dried bee hoon in water for about 30 minutes till it soften. (you can cut it into a few session for easy consumed)
2. Trim the choy sum and cut it into sections and soaked in water for a few minutes to wash away the dirt. Rinse then set aside.
3. Heat 1 teaspoon of oil in a soup pot, add in ginger and spring onion, saute them until fragrance then add in water and bring it to boil.
4. Simmer the soup for about 5 minutes, then add in stock cubes and season to taste. Set the broth as side while blanching the seafood.
5. Bring another pot of water to boil, add in the clams and cook for about 30 seconds or less, when it opens removed it from the water immediately and rinse with cold/ice water.
6. When the clams are done, turn off the heat, and add in the prawns into the hot water. Let it soaked for about 1 minutes, removed and rinse with water.
7. Next bring the soup broth to boil, add in the soft bee hoon, when it comes to boil again add in the prawn and choy sum and cook for another 1 minutes or so.
8. Lastly, served the bee hoon and other ingredients in a big bowl, top with some clams and pour over some hot broth and serve immediately with some cut chilli and dried shallot.

Note:
~ You need to soak the clam in some salt water for about 10 - 15 minutes to remove the soil and dirt in it.
~ Blanching of the seafood before cook is to retain their crunchiness especially for the prawn so that it will not be overcooked and the soup broth will be clear.


So with all these wonderful ingredients, you can also served your very own Seafood Bee Hoon Soup at home in less than 30 minutes time. And most important you can assure that all ingredients used are fresh and full for bursting flavour. If you don't preferred clams, you can always replaced it with fish slices, squid or etc that suits your family preference. Posted by Picasa


Sunday 25 October 2009

Purple Wheat Noodles - Part II

This is a continuation exploring on the new "Purple Wheat Noodles" which I have bought yesterday. After sharing with you the "dry" version on making the colourful Noodles Salad(recipe here) with this "new product". So today I decided to use it to make a Hong Kong Style Soup Noodles with luncheon meat (spam), vegetable and a sunny-side up egg.

This is a very simple and easy way to prepared Instant Noodles in a more nutritious and at the same time you can present it similar to restaurant style. All you need are some simple ingredients which you might be able to find from your kitchen fridge and pantry. Look at the texture and colour of this "Purple Wheat Noodles" isn't it look great for any combination. The noodles itself taste great with a spongy texture if you don't over-cooked it. Posted by Picasa

Here we goes:-
~ Any type of Instant Noodles
~ Few Slices of Luncheon Meat/Spam
~ Sunny-Side Up Egg/Hard-boiled Egg
~ Some Green Vegetable
~ Stock Cubes/Instant Stock

Method:
1. Cook the instant noodle according to the packet instructions, when done, rinse and set aside. (the purpose of rinsing is to present the noodles from sticking together)
2. Prepared the egg according to your preference, then pan-fry the Luncheon Meat/Spam for 1 or 2 minutes on each side.
3. Prepare another pot of water, add in stock cubes or use instant stock.
4. Bring to boil, blanched the vegetable in it for a few second, remove and set aside.
5. Arrange the noodles in a bowl or soup plate, scoop in some soup base, top with vegetables, Luncheon, Egg and serve immediately.

Note:
~ You can swap with any other ingredients that you prefer instead of Luncheon meat or egg.


Wednesday 15 July 2009

Herbal Fish Mee Suah

After a day of hectic work in the office, what would you prefer to have as a comfort food for dinner? Some home cooked soup or simple home cooked dishes? Or what about having a bowl of hearty Herbal Fish Mee Suah that top with some fish slices, soft-boiled Egg and fried shredded ginger to go with?

Mee Suah, which is usually sold in dried form, is made from rice flour and is very brittle in uncooked form as the strands are really thin. We hardly have Mee Suah at home as I always thought that it is more for confinement food cooking or elder people. But on request today, I prepared this light herbal pork ribs soup to serve with the Fish Mee Suah with an additional Soft-boiled egg.

Ingredients: (Serves 2)
150g of ShengYu Slices (生鱼片)
3 Bundles of Mee Suah (面线)
4 Pieces of Spare Ribs
2 Big Red Dates (红枣)
2 Slices of Dried Huai Shan(淮山)
5 Slices of Yuzhu (玉竹)
3 – 4 Slices of Dang Gui(当归)
1 Tablespoon Wolfberries (枸杞子)
600ml - 750ml Water
2 Soft Boiled Eggs
10g of Shredded Ginger
Chopped Coriander & Spring Onion for garnish

Method:
1. Clean and wash the spare ribs then blanched in boiling water for about 5 minutes, rinse, clean and set aside for later use.
2. Marinate the fish slices with some shredded ginger and a few drops of sesame oil and light soy sauce then set aside in the fridge.
3. Bring water to boil in a stockpot, add in spare ribs, rinse herbs and half of the wolfberries.
4. Lower the heat and let it simmer over low heat for about 20 – 30 minutes until the spare ribs are tender.
5. While boiling the soup base, pre-heat a small frying pan with about 1 tablespoon of boil, sauté the shredded ginger till fragrant and golden brown, removed and set aside for garnish.
6. Blanched the marinated fish slices in boiling water for about 1 minutes till cooked, remove and set aside.
7. Using the same saucepan, bring some fresh water to boil then cooked about 1½ bundle of the mee suah for about 30 seconds or so, stir occasionally.
8. Remove and place it in a big soup bowl top with some of the remaining wolfberries, 2 spare ribs and some blanched fish slices.
9. Scoop the hot herbal soup over it and serves with some extra garnish of shredded ginger, coriander, spring onion and soft-boiled egg.
10. If you prefer, you can drizzle a few drops of sesame oil over it for extra fragrant.


Methods For Soft-Boiled Egg:
1. To prepare a soft-boiled egg, bring egg and water to boil in a saucepan then low the heat to medium low and continue to boil for about 4 minutes(for runny egg yolk) or 6 minutes(for soft and moist yolk).
2. Remove the heat from heat, peel the shell and set aside.


Em... in order to get that brownish effect for my soft-boiled egg. I actually soaked the cooked egg without shell in a bowl of dark soy sauce water for about 30 minutes or so, but the effect is still not as good as cooking it in dark soy water. And even though this soft-boiled egg is to one of my preference, I still prefer to have it under cooked for maybe another 1 minutes or so less in order to achieve that slightly runny yolk effect. I will try cooking this soft-boiled egg again for 4 minutes instead of the 6 minutes that I have done.Posted by Picasa

Friday 23 June 2006

Pork Chop La Mian-排骨拉面

I always like to eat the 排骨拉面 from Crystal Jade Noodle House. So when I saw this similar recipe from one of the cookbook, I decide to give it a try. I bought the Fresh La Mian(拉面) from NTUC supermarket which can use to serve 3 - 4 person. This dish is very simple, just need to marinate the pork chop then deep-fry it and serve with soup noodle. It cost about $3.00 per bowl base on the ingredients used.


Ingredients: (serves 2)
2 Pieces of Big Pork Chop With Bone
1 Packet of La Mian(拉面)
A Few Stalks Of Xiao Bao Cai/Cai Xin(小白菜/菜薪)
600ml Of Soup Stock
Some Shallot/Sesame Oil
2 Tablespoon Sweet Potato Flour + 1 Tablespoon Cornstarch

Seasoning:
1 Tablespoon Cooking Wine
2 Tablespoon Light Soy Sauce
1 Teaspoon Sugar
3-4 Cloves Crush Garlic
1/2 Teaspoon Five-spice Powder

Methods:
1. Wash and chop the pork chop with the back of the knife to make it tenderize.
2. Marinate it with the seasoning for at least 30 minutes or more in the fridge.
3. Before deep-frying, coat it evenly with the flour mixture and set aside for 2 - 3 minutes.
4. Preheat the oil and deep-fry the pork chop in medium heat one at a time until golden brown and crisp.
5. Blanch the noodle in boiling water, then rinse with tap water to remove the starch on the noodles.
6. Then cook the noodles accordingly to the packet instructions.
7. Wash and blanch the vegetables in the boiling soup, remove and set side.
8. Place the cooked noodles in a serving bowl, top with blanch vegetables and deep-fry pork chop.
9. Pour over the soup stock and sprinkle some dried shallot, sesame oil and spring onion then serve.

Notes: You can use any types of noodle that you prefer. Or you can change the pork chop to pork ribs.Posted by Picasa

Thursday 8 June 2006

Stir-Fry Udon

Udon is made by kneading wheat flour, salt, and water. Dried udon, boiled udon, and fresh udon are available in the Japanese section in most supermarket. To cook udon noodles, following the instruction in the package is the best since cooking time differs in each kind. Today, we are making Stir-fry Udon With Cabbage and Honshimeiji Mushroom.

Ingredients:
120g Pork Fillet, cut into thin strips
225g Cabbage, shredded
1 Packet Honshimeiji Mushroom
1 Packet Udon Noodle
1 Teaspoon Mince Garlic

Seasoning:
1/2 Tablespoon Light Soy Sauce
1/2 Tablespoon Dark Soy Sauce
1 Teaspoon Sugar

Methods:
1. Wash pork fillet and cut into thin strips then marinated with 1/2 Tablespoon Soy Sauce and 1/2 Teaspoon Cornflour.
2. Rinse Udon noodles with water, loosen it and drained.
3. Wash cabbage and shredded.
4. Cut the end of the Honshimeiji Mushroom, rinse and blanch it hot water and drained.
5. Preheat 2 tablespoons of oil, statue garlic and pork fillet until fragrant, add noodle and seasoning then stir till well combine.
6. Next add in cabbage and mushroom then stir well and serve.

Notes: You can used 2 Packets Of Udon Noodle and double the quantity of the seasoing.Posted by Picasa

Wednesday 31 May 2006

Braised Ee Fu Noodle

Ee Fu Noodle is frequently used in wedding banquets and other important celebrations. It's prepared with the finest ingredients, deep-fried to a golden yellow and served as a royal dish. The most common one is Braised Ee Fu Noodle with Enoki & Yellow Chive.

For today's dinner, we are having Braised Ee Fu Noodle with Prawns, Pork Fillets & Spring Onion. It's a very simple and yet delicious dish that suits everyone in the family..... Especially for those who loves to eat Ee Fu Noodle.......


Ingredients:
1 Piece Of Dried Ee Mee
2 Stalks Spring Onion, cut into section
6-8 Medium Prawns, shelled & devein
150g Lean Pork, cut into strips
1 Teaspoon Grated Ginger
1 Teaspoon Grated Garlic

1. Marinate the pork strips with some pepper, soy sauce, cooking wine and cornflour. Set aside with the shelled prawns while preparing the noodles.
2. Bring half pot of water to boil, add in the dried Ee Mee and stir till soft then drained, rinse with cold water and set aside.
3. Preheat a pan with about 2 Tablespoons of oil and stir-fry spring onion until fragrant, add in prawn, pork strips, garlic and ginger.
4. Continue to fry until almost cook then add in the noodles and seasoning sauce.
5. Cover and let it braised over low heat for about 3 minutes until sauce thicken and serve.
6. You can add in abit more water or stock if you want it to be more wet.

Seasoning Sauce:
1 Tablespoons Oyster Sauce
1/2 Tablespoons Light Soy Sauce
1/2 Teaspoon Dark Soy Sauce
3/4 Cup Instant Chicken Stock
1/4 Cup Water

Methods:
1. Mix all the sauce ingredients together and set aside for later use.

Notes:
You can get this Hong Kong Conton Style Ee Mee at local supermarket like NTUC.

You can add in different ingredients such as mushrooms or vegetables to create your own style of Ee Fu Noodle. Posted by Picasa

Sunday 12 March 2006

Pad Thai Noodles

I always wanted to replicate this noodle dish at home as I miss eating the version I had during our stay in Brisbane. As you know this is one of the well-known dish  in Thailand known as Pad Thai. It has a subtle substance of flavours with pickled turnip, crushed peanuts, fresh chives and a dash of lime. You can hardly find a good one in Singapore because they are not as popular as Thai curry and rice dishes.

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