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

Friday 30 September 2011

Chicken And Vegetable Pho


Phở is a Vietnamese noodle soup that usually served with flat long rice noodles, fresh herbs and thin slices of meat(beef or chicken) cook quickly in hot broth. In Vietnam most of their dishes are typically served with lots of greens, herbs, vegetables, and various other accompaniments such as dipping sauces, hot and spicy pastes and a squeeze of lime or lemon juice to enhance the taste.

Last week while watching the Junior Master Chef series, I was attracted to one of their quick and easy demo dish is is "Chicken and Vegetable Pho". So without hesitate I search through my pantry for some necessary ingredients to try out this dish.


For my version, I omitted the Bay Leaf, Thyme and Parsley from the original recipe for the soup broth as I do not have those available in my pantry. But in a while it also make the soup for oriental flavour without those herbs.

Recipe adapted from Australia Master Chef website, HERE.
Ingredients for Quick Chicken Stock: (serves 4)
2 Chicken Breast plus 4 Chicken Wings
2.5 Liters Water
1 Small Brown Onion, cut into half
2 Stalk Celery, cut into 1" chunks
1 Medium Carrot, cut into thick slices
2 Cloves Garlic
1 Teaspoon Black Peppercorns, lightly pound

Method:-
1. Trim and blanched the chicken in boiling water, rinse and set aside.

2. For the chicken stock, place all ingredients in a large stock pot, bring to boil.

3. Reduce heat and simmer for about 45 minutes, skim the fat from the top as required.

4. Strain stock through a fine sieve and set aside.


Ingredients For Broth Infusion:
1.8 Litres Chicken Stock
1 Cinnamon Quill
2 Star Anise
4cm Ginger, halved
1 Big Red Chili, sliced
3 Pieces Coriander Root, light pound

Seasoning:
2 - 3 Tablespoons of Fish Sauce
3 Tablespoons Light Soya Sauce
Juice of half a Lime, about 1 tablespoon

Method:-
1. Place all the Broth Infusion ingredients in a medium saucepan and bring to boil.

2. Reduce heat to simmer and cook for 10 minutes.

3. Season to taste with fish sauce, light soya sauce and lime juice.



Ingredients For Pho Vegetables: (serves 4)
4 Serving of Fresh Thin Rice Noodles, about 400g
1 Medium Carrot, julienned
1 Packet of Enoki Mushrooms
100g Bean Sprouts, blanched in hot water
4 Fresh Shitake Mushrooms, thinly sliced
Some Spring Onion, thinly sliced
1 Cup of shredded Chicken Meat, optional 

Garnish:
Some Vietnamese Mint and Coriander
1 Big Red Chili, thinly sliced
1/2 Lime, cut into quarter

Tips:-
~ I used the chicken breast meat from the soup stock, shred it and serve together with the noodles.

Method:-
1. To serve, layer pho ingredients into separate serving bowls starting with noodles, carrot and etc from the sequence above.

2. Gently divide the broth infusion into serving bowls top with garnish, lime juice and serve immediately.


Although my version might not be the authentic Vietnamese Pho but we definitely love it's fragrant clear soup base which is loaded without lot of fresh vegetables and herbs. Overall the soup tasty and refreshing with hint of cinnamon fragrant and a bit of spicy and sourish taste from the chili and lime juice.

Monday 12 September 2011

Celebrate Mid-Autumn Reunion with Swanson

Finally after about 2 months of preparation such as drafting, cooking, tasting and photoshoot on the dishes, my 1st set of Recipes booklet with "Swanson Clear Chicken Broth" is available at major supermarkets island wide. The launch of this Quick Meals by Swanson recipes is to enable consumers to cook up something fast and yet nutritious for the family during Mid-Autumn Reunionor anytime of the day.

In this recipes booklet it consists of 2 soup and 2 noodle dishes whereby I would share with you two of the related recipes that are available in the booklet such are:-

Thursday 7 July 2011

[June - $20 Budge Meal] Round-Up!

Thanks everyone for supporting the June - $20 Budget Meal event on using any types of "Noodles" to create a one-pot dish. Sorry for the late round-up and I sincerely would like thanks each and everyone of you who takes the effort to note down the pricing of each ingredients and total spending of the dishes to support this event. Here we have a total of 15 fabulous "Noodle" dishes created by a group of wonderful bloggers and facebook friends from different countries such as USA, Australia and Singapore.

Here are all the entries for the [June - $20 Budget Meal], listed in the order of the date submitted.


Fried Tung Fun (Glass Noodles)
by Ellena of Cuisine Paradise (Singapore)
Total Spending: S$7.40; Serves 4



Fried Udon
by Veronica Chia of Peng's Kitchen (Singapore)
Total Spending: S$5.55; Serves 4



Ravioli with Chicken Filling in Tomato Sauce
by Wai Fong of Fong's Kitchen Journal (Singapore)
Total Spending: S$9.60; Serves 4



Mee Hoon Kuay (面粉馃)
by Janine of Not the Kitchen Sink! (Australia)
Total Spending: AU$7.06; Serves 2



Prima Taste Singapore Laksa La Mian by Ellena of Cuisine Paradise (Singapore)
Total Spending: S$8.75; Serves 2



Soy Sauce Chicken Noodles
by Wai Fong of Fong's Kitchen Journal (Singapore)
Total Spending: S$6.60; Serves 3



Braised Meesua With Chicken and Greens In Abalone Sauce
by Alice of I Love.I Cook.I Bake (Singapore)
Total Spending: S$7.50; Serves 4<
Fried Noodle with Vegetables
by Ann of Anncoo Journal (Singapore)Total Spending: S$11.20; Serves 3



Mixed Tempura Udon(served 2 Ways)
by Wai Fong of Fong's Kitchen Journal (Singapore)
Total Spending: S$5.60; Serves 3



Capellini Aglio e Olio with Zucchini, Bell Peppers, Mushrooms
by HL(tigerfish) of An Escape to Food (California : United States)
Total Spending: USD5.70; Serves 2



Hokkien Lor Mee
by Gertrude of My Kitchen Snippets (Pennsylvania : United States)
Total Spending: USD6.50; Serves 4



Stir Fry Korean Sliced Rice Cake
by Wendy of Wen's Delight
Total Spending: S$8.20; Serves 2-3



Spinach Rocket Pesto Salmon Spaghetti
by Daphne of More than Words (Australia)
Total Spending: AU$9.00; Serves 4



Titi Noodles (Mie Titi)
by Alice of I Love.I Cook.I Bake (Singapore)
Total Spending: S$15.40; Serves 4-6



Colorado, United States
by Ching of Little Corner of Mine (Colorado, United States)
Total Spending: USD5.75; Serves 4


We shall have a rest for July and I shall update everyone on the new theme for August soon :) Stay tune!


Saturday 11 June 2011

[Giveaway] Prima Taste Singapore Laksa La Mian

Laksa(叻沙) is a popular spicy noodle soup dish origin from the Peranakan culture, which is a merger of Chinese and Malay ingredients. Basically there are two types of Laksa such as "Curry Laksa" and "Asam Laksa(Penang Laksa)". Curry laksa used coconut curry as soup base together with noodles, tau po, bean sprout, prawns and etc while Asam laksa is a sour fish soup with noodles.


Laksa Leaf also known as Vietnamese mint/cilantro is a kind of herb used in either salad, soup, dish or etc. And in Singapore and Malaysia, the shredded Laksa leaf is an essential ingredient for "Laksa" which is a famous spicy curry noodle soup that is popular between all races.

You can also grow this herb at home for cooking purpose. First just get a handful of this herb from the wet market or supermarkets. Next pluck off most of the leaves leaving only the top, plant the roughly 5 inch stems into the ground and water every morning and you will soon get some freshly grown Laksa leaves.

Although "Thick Rice Noodles(粗米粉)" are most commonly used for Laksa but sometime due to individual preference thin rice vermicelli(幼米粉) or yellow noodles(熟面) are also used. Here for Prima Taste Laksa, La Mian is used instead of the traditional laksa noodles and it taste just as good with it's springy texture.

Ingredients: (serves 2)
2 Packet of Prima Taste Singapore Laksa La Mian
2 Hard-boiled Egg
1/2 Cup Bean Sprouts
Some Sliced Fish Cake
6 Fried Bean Curd Puffs(Tofu Pok), halves
6 - 8 Medium Shrimped, boiled and shelled
1100ml Water

Method:-
1. Cook shrimps in boiling water for about 5 minutes, remove the heads, shells, veins and set aside.

2. Next blanched bean sprouts, sliced fish cake and fried beancurd puffs separately for about 30 seconds, remove and rinse with water. Set aside.

3. Add label "A" Laksa Paste and "B" Laksa Premix into 1100ml of water, mix well and bring to boil.

4. Put noodles into the boiling Laksa soup and cook for about 5 minutes. Add in beancurd puffs continue to cook for another 2 minutes.

5. Top cooked noodles with cooked shrimps, fish cake, bean sprouts and hard-boiled egg and serve with some finely chopped Laksa leaves.

{Alternatively, you can cooked each individual packet separately for better texture of the noodles.}


Total cost for this dish is about S$8.75 with breakdown shown below:-
Cost of Ingredients:
~ Laksa La Mian = S$4.85
~ Shrimps = S$2.00
~ Bean Curd Puffs = S$0.60
~ Bean Sprouts = S$0.40
~ Fish Cake = S$0.50
~ Eggs = $0.40

I am submitting this post to [June $20 Budget Meal - Noodle] host by Me(Ellena) of Cuisine Paradise at this Link HERE.

Lastly in conjunction with this month [$20 Budget Meal - Noodles] theme I would like to share this new "Prima Taste Singapore Laksa La Mian"(2 packets) with 1 Lucky Reader. If you are interested to try this Singapore favourite just leave your Name and your favourite noodle dish (Laksa, Mee Rebus, Carbonara, Bolognaise), example "I Love Fried Prawn Noodles" in the comment box and I will pick ONE Lucky winner and result will be announce on Thursday, 16 June 2011. (draw open to all readers around the world) Good luck!


[Updated on 16 June 2011]
GIVEAWAY RESULTS!!!!!

Congratulation Gertrude. Please email me your mailing address at ellenaguan@hotmail.com so that I could send out the gift by this week. Thanks.


Monday 6 June 2011

[$20 Budget Meal] Fried Tung Fun (Glass Noodles)

Once again I would like to say thanks to everyone who put in effort and time to join our $20.00 Budget Meal event for the past 3 months. With all your warm support till date we have a total of 46 sets fabulous quick and easy [$20 Budget Meals] from those who loves to cook. If you are interested to find out more details you can take a look at the March Round-up(Here), April Round-up(Here) and May Round-up(Here).

This month our June theme will be something more relax as we only need to prepare "1 Pot Dish" that enable to
serve 2 - 4 person within our usual $20.00 budge range. And the specific ingredient for this June will be "Noodle". You can use any type of noodles from Soba, Rice Noodles, Glass Noodles, Spaghetti, Yellow Noodles, Instant Noodles and etc. Below is my entry for this month theme.


Glass Noodles(冬粉) also known as Cellophane Noodles are a type of transparent noodle made from starch such as mung bean starch, potato starch and water. These noodles are sold in dried form which needs to be soak till soften before using it in soups, stir fried dishes or making spring rolls and etc.

Recipe adapted from Gertrude of My Kitchen Snippets

Ingredients: (serves 4)
1 Packet of Glass Noodles(冬粉), about 250g
1 Chicken Breast, cut into strips
10 Shrimps, shelled and deveined
1 Cluster of Fresh Black Fungus, julienned
1 Small Onion, sliced thinly
3 Cloves of Garlic, roughly chopped
1 Cup of Bean Sprouts
3 Stalks of Spring Onion, cut into section
2 Eggs

Seasoning Sauce:
2 Tablespoons Oyster Sauce
2 Tablespoons of Soy Sauce
2 Tablespoons Fish Sauce
1 Teaspoon Sugar
1 Teaspoon Chicken Stock Powder
Dash of Sesame Oil
Salt and pepper to taste
1/2 Cup of Warm Water


Method:-
1. Soak the glass noodle in warm water for about 5 minutes till soften, rinse and drain well. Set aside.

2. Lightly marinate the chicken breast with 1 teaspoon of cornflour, light soy sauce and sesame oil.

3. Prepare the seasoning sauce by mixing all the ingredients together and give it a quick stir, set aside.

4. Heat up 3 tablespoons of oil in a wok or frying pan, saute the garlic, onion and half of the spring onion for about 2 minutes till fragrance and soft.

5. Next add in the marinated chicken and fry till it changes colour then add in shrimps and black fungus and continue to fry till the shrimps turn pink.

6. Add in the soft glass noodle and give it a quick toss before stirring in the seasoning sauce and continue to simmer on medium low heat till sauce evaporate.

7. Move the noodles to the side of the wok; add in a bit more oil before cracking in the eggs.

8. Scramble the eggs until half cook then toss back the noodles and mix well with the egg. Lastly add in bean sprouts and remaining spring onion and toss till well combined.

9. Dish out the noodles and garnish with some fried shallot(recipe HERE) and cut chili before serving.

Total cost for this dish is about S$7.40 with breakdown shown below:-
Cost of Ingredients:
~ Glass Noodles = S$1.00
~ Chicken Breast = S$1.80
~ Prawn = S$3.00
~ Egg and Bean Sprout = S$0.80
~ Black Fungus and Spring Onion = $0.80





JUNE $20.00 BUDGET MEAL
Using "NOODLE" to make 1 Pot Dish


HOW TO JOIN:
~ For June [$20 Budget Meal] theme, we will be doing a one dish meal base of the "NOODLE" as the specific ingredient. So prepare this "1 Pot Dish" using a budget which is not more than $20.00 for 2 - 4 servings. If you are from overseas, you can also participate by converting to the appropriate currency value, (ie. US$15.00, RM$50.00, Rp $138,000 and etc)

~ If you do not have a blog, just send in the photos and at least one recipe from your dishes and I will publish on your behalf in my blog, credited to you. (photos can be taken in any form using digital camera or hand phone)

~ All submission entries must be published in your blog or prepared during the month of June from 01 June - 27 June 2011.

~ Please do mention in your blog that you are sharing this post to [June $20 Budget Meal - Specific Ingredient is "Noodle"] and link it to this page HERE with our new Logo shown below (use this link: http://ellenaguan.blogspot.com/2011/06/20-budget-meal-fried-tung-fun-glass.html) to encourage more readers to contribute into the event. (I will email you the html code for the link and logo once i received your post link)

I am submitting this post to [June $20 Budget Meal - Noodle] host by Ellena of Cuisine Paradise at this Link HERE.

SUBMISSION:
~ E-mail your "blog link plus Photos of the noodle dish" or "photos with recipe" to ellenaguan@hotmail.com with a subject "June $20 Budget Meal" in the following format:

Your Name:
URL of your post:
Name of your dish:
Estimate amount spent:


Thank everyone. Hope to see all your wonderful noodles post(s) soon. Have a great week ahead.

p/s: If you participate in the Angry Birds Giveaway #2 event, do check out the result HERE too.

Tuesday 8 March 2011

Spicy Ramen

Last week while reading up an interesting recipe on Sherie(maameemoomoo, a 1/2 food blog) blog regarding her featured Orr Nee Cheesecake recipe on Straits Times, I spotted this Quick and Easy "Sichuan Noodle" which makes me drool over the ingredients.

So without hesitate, I jot down the necessary ingredients and went straight to my kitchen pantry to do a check list on all the items. And so coincident I happen to have a bottle of this Lao Gan Ma(老干妈) Chili Flavoured Oil (油辣椒) which is the key seasoning of this dish.

  After getting some Fresh Heng Hwa Noodles from the wet market, finally I get to make this quick and delicious Spicy Ramen for our dinner.

(recipe adapted from (maameemoomoo, a 1/2 food blog)
Ingredients: (serve 2)
2 Bundle of Fresh Heng Hwa Thin Noodles
4 Fresh Shiitake mushrooms, cut into thick slices
1 Teaspoon Chopped Garlic
2 Small Shallots, thinly sliced 
1/2 Tablespoon Oyster Sauce
Dash of sesame oil
40ml of Hot Water
6 Wontons, cooked
*6 Fishballs, cooked

Garnish:
1 Tablespoon Sesame/Shallot Oil
1 Tablespoon Light Soy Sauce
Chopped Spring Onions
Fried Shallots for garnish
2 - 3 Tablespoons of Chili Condiment


Note:-
~ You can purchase this fresh "Heng Hwa(兴华)" noodles (comes in thin and flat version) from those bean sprout stalls in the wet market or the chilled compartment at local supermarket. (Price: 3 bundles for S$2.00)

~ I use the CP Shrimp Wontons for this. (Price: S$4.75 per pax)

~ I use the Lao Gan Ma(老干妈) Chili Flavoured Oil(油辣椒) which you could purchased from either Sheng Siong(昇菘超市) or any provision shop in the wet market.(Price:- range from S$1.95 - S$2.50)




Method:-
1. Heat up 1 tablespoon of oil in a small saucepan, add in chopped garlic and shallot saute till fragrant and slightly golden brown.

2. Toss in the mushroom and continue to stir till mushroom turns soft.

3. Stir in the oyster sauce, sesame oil and give it a quick toss before adding in the hot water and simmer the mixture on low heat till sauce thicken.

4. Bring a 1 litre of water to boil, add in noodle and cook for about 30 seconds, remove and rinse on running water then put back into the boiling water and cook for another 30 seconds then place it in a bowl.

5. Toss in 1/2 tablespoon each of sesame/shallot oil and light soy sauce to the cooked noodle for seasoning as well as prevent it from sticking together.

6. Top the noodles with mushrooms, cooked wontons and meatballs then garnish it with chopped spring onion and fried shallot together with 1 - 2 tablespoons of chili condiment(this is a MUST).


Before eating this noodle is best that you stir up all the ingredients together so that the chili condiment will be evenly coated with the noodles and etc. For my personal preference I prefer to re-heat the chili condiment in microwave for 30 seconds on medium powder so that it will release a special fragrant that makes the noodles more appetising.


Thursday 17 June 2010

Kau Kee Mee Suah - 九杞面线

Kau Kee - 九杞 (wolfberry leaves) is a kind of leafy vegetables that comes in long stalks and sharp thorns on it. You can get this from most local supermarkets or tradition wet markets near your area. I normally cook this vegetable together with minced meat and egg. But in this post I am sharing another version by  transforming it into a noodle dish.

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


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