Braised Seafood Noodles

Hi, it's a brand new week again and I hope everyone has a wonderful weekend and not having any Monday blues today. By the time you read on this "scheduled" post, we were away for June school holidays vacation. And since it's Monday, I prepared this "one-pot dish" recipe which could be done in 10 minutes with some pre-preparation of the ingredients.

Braised Seafood Noodles is always one of my favourite noodles dish which sometime I would also cook a similar version using different type of noodles such as rice vermicelli, thick yellow noodles or Macaroni.

BRAISED SEAFOOD NOODLES

(Serves: 2-3 | Preparation: 10 minutes | Cooking: 10 minutes)

Ingredients:
500g Flat Yellow Noodles
8-10 Medium Prawn, trimmed
150g Lean Meat, sliced
2 Fishcake, sliced
2 Eggs, beaten
1 Red Onion, sliced
4 Cloves Garlic, minced
1 Small Carrot, sliced
1/4 Portion of Chinese Cabbage, sliced
250ml Swanson Chicken Broth
1 Teaspoon Of Oyster Sauce, optional

Method:-
1. Heat up frying pan with 1 teaspoon of oil (swirling around the pan). Slowly pour in beaten egg, swirl the pan and evenly spread out the egg mixture to fry the omelette.

2. When done, remove and set aside to cool before slicing it into thin strips. Using the pan and 1 teaspoon of oil, lightly fry both side of the fishcake till slightly brown. Remove and set aside.

3. Place flat yellow noodles in a big mixing bowl, pour boiling water to cover the noodles and at the same time use the chopstick to loosen up the noodles. (this is to get ride of the oil and yeast smell of the noodles)

4. Stand the noodles in hot water for about 2 minutes. Pour away the water and rinse it 2 - 3 times. Drain well and set aside.

5. Add 1 tablespoon of oil in the frying pan, saute onion, garlic, spring onion and carrot till fragrance. Add in marinated lean pork and give it a quick toss till almost cooked through.

6. Stir in Chinese Cabbage and continue to fry for another minute, pour in chicken broth and 1 teaspoon of oyster sauce.

7. Next add in prawns and cook till it changed colour, stir in the blanched flat yellow noodles, fish cake and let it braised for another minute or two.

8. Remove from heat, garnish noodles with fried shallot, cut chilli and some spring onion and coriander. Serve immediately.

Hope you like this quick and easy "one-pot dish" which would help to cut down some cooking time on busy weekdays dinner. And just a quick tip, prepare necessary ingredients the night before so that you would have ample time preparing this dish when you reached home. This dish is quite dry like those sold at Cze Char Stall, so if you prefer something soupy increase the chicken broth to 1 Litre plus another 500ml of hot water.

Lemon Butter Cake With Chia Seeds & Pistachio Nuts

This Lunar New Year, I have come up with 2 similar cakes using orange and lemon rinds plus Chia Seeds to enhance the taste of the cakes. And for festive flavour, I also used dried longan (龙眼) which represent "many good son" and pistachio nuts (开心果) which is often given as a gift to symbolize health, happiness and good fortune.

Homemade Crystal Yam Cake - 水晶芋头糕

I have seen many friends in my facebook list making either Radish Cake (萝卜糕) or Yam Cake (芋头糕) before and during Chinese Lunar New Year period. And usually these are the auspicious steamed cakes to be served to the visiting guests as compared those western cakes.  This year, my mum made a new version of Yam Cake using different types of flour combination which is different from what she always did.

From the photo above, you realize that the colour of this yam cake is slightly more translucent and Springy (QQ) texture which is similar to Agar Agar (a kind of Asian jelly).

{Mobile Post} Braised Duck With Sea Cucumber

Counting down......2 more days to Chinese Lunar New Year! Everyone is so excited and today (1 day before the eve of Lunar New Year) almost all the wet markets, supermarkets and etc will be operating on 24 hours for last minutes shopping. And you would be able to see big crowds of people around grabbing for food, ingredients, beverages and etc to store up for the approaching New Year feast.

{Mobile Post} Salmon And Edamame Fried Rice

If you notice the title above, I have added a {Mobile Post} tag in front because from this February onwards I would be sharing meal ideas (recipes) with mobile phone photos straight from my kitchen to dinning table. I am sure this would be a great idea for those who wish to try the recipe(s) which I have uploaded the "food photos" on Cuisine Paradise Facebook page and yet without any recipe links.

SALMON AND EDAMAME FRIED RICE

So to start off, here is the first post on my Salmon And Edamame Fried Rice which I make used of the leftover salmon from our early Chinese New Year Dinner gathering (here) together with some diced Bak Kwa (BBQ pork) for new year atmosphere.

(Serves: 2 | Preparation: 10 minutes | Cooking: 10 minutes)

Ingredients:

• 2 Cups Cooked Cold Rice (preferably precooked and keep in the fridge)
• 1/2 Cup Salmon Cubes
• 1/4 Cup Diced Bak Kwa (肉干), optional
• 1/2 Cup Edamame (blanched and removed beans from pods)
• 2 Eggs, lightly beaten
• 2 Stalks Spring Onion, chopped
• 2 Tablespoon Cooking Oil
• 3 Cloves Garlic, minced

Seasoning:
1 Teaspoon Of Light Soy Sauce
1/2 Teaspoon of Fish Sauce, optional
1/4 Teaspoon Of Ground Pepper
Splash of Cooking Wine

Method:-
1. Heat up wok/frying pan on medium heat with cooking oil. Saute minced garlic till fragrance, add in diced bak kwa and continue to fry for another 10 seconds.

2. Add in cooked rice, pressing down using the back of the spatula to separate any clusters of rice. Give it a good toss and push the rice mixture to one side of the wok.

3. Using the other half of the wok, add in 1 tablespoon of the cooking oil and cook the salmon cubes till half done. Mix in the rice and give it a good toss.

4. Next slowly swirl in the beaten egg, coat the rice evenly with the egg mixture and fried for another minute before adding in Edamame, spring onion and seasoning.

5. Mix well and it is ready to serve.