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.

Salad With Breaded Fish

Other than having rice, dishes and soup for dinner..... We decided to have a change for tonight's menu. We are having some vegetables and fruit salad together with breaded fish. Although it might look simple but it's a rather filling meal.

In order to make the salad more complete and filling, I added the breaded fish which I come across this idea from eating out.


Ingredients:
2 - 3 Small Butter Lettuces
8-10 Baby Potatoes
6-8 Fresh Chestnut
1 Tomato, or some cherry tomatoes
1 Avocado, cut into slices
1 Medium Japanese Cucumber, peel and cut into 1" thick
1 Apple, peel and cut into cubes
1 Lemon Juice & Rinds
1/2 Red Onion, thinly shredded
2 Tablespoon Extra Light Olive Oil
1 Tablespoon Mayonnaise Sauce
Some Freshly Ground Black Pepper

Methods:
1. Cut and wash the lettuces then drain and set aside.
2. Boil the baby potatoes and chestnut in a small pot of water until tender.(around 15 minutes)
3. Drained the water, rinse the potatoes and chestnut then peel off the skin and cut them into half each.
4. In a big mixing bowl, add in cucumber, apple, avocado, onion, lemon rinds, potatoes and chestnut. Then drizzle 1 Tablespoon of lemon juice, 1 1/2 Tablespoons Olive Oil, Mayonnaise Sauce and some black pepper into the bowl and mix well.
5. Place the salad and lettuce in the fridge while preparing the breaded fish.

Breaded Fish Fillet:
8-10 Pieces Of Fish Fillet Strips
2 Tablespoons Cornflour
1 Egg, lightly beaten
1/2 Cup Dried Breadcrumbs

Methods:
1. Marinate the fish fillet strips with some salt and pepper for about 10 minutes then dust with some cornflour.
2. Dip the fish strips in beaten egg then coat with dried breadcrumbs and set aside for a few minutes before deep-frying.
3. Preheat a pot of oil and deep-fry the fish strips until golden brown, drained and set aside.

Assemble The Salad:
1. Toss the lettuce into the vegetables salad and mix well then place it on a plate and top with breaded fish and serve.

Notes: You can used with hard boiled egg or breaded chicken instead of fish for the salad.

Sweet & Sour Chicken Meatballs

Although nowadays there are some people who are having phobia of eating chicken because of the H5N5 Bird flu Virus. Chicken is still an excellent source of protein and a rich source of most B Vitamins. However, chicken skin is high in saturated fat and should be removed before eating. Chicken breast fillet is an ideal meat for any weight loss diet. Chicken meat is also low in carbohydrate, low in fat with a moderate protein content.

So for today's dish, we will be using Chicken Breast fillet to make the meatballs and deep-fry in with breadcrumbs. We also incorporate a few colourful vegetables to make this dish more vibrant and nutrition.

For those who loves to eat sweet and sour pork but scare of it fats contain, maybe you will wish to try on this low-fat version using chicken breast meatball. It taste just as good as well........


Ingredients:(can make 16-20 small meatballs)
1 Chicken Breast Fillet, skin removed
2 - 3 Tablespoons Cornflour
1 Egg, lightly beaten
4 - 5 Tablespoons Dried Breadcrumbs
1 Medium Japanese Cucumber, peel and cut into 1" section
1 Medium Tomato, cut into wedges
1/2 Red Onion, cut into wedges
1/2 Yellow Pepper, cut into wedges
1 Piece Fresh Pineapple, cut into wedges

Methods:
1. Remove the skin from the chicken breast, wash and cut it into small cubes and put it in a food processor.
2. Add in 1 Teaspoon Cornflour, 1/2 Tablespoon Light Soy Sauce, 1 Teaspoon Cooking Wine, 1/2 Teaspoon Sesame Oil and some pepper then blend the diced chicken into a paste form.
3. Let the chicken paste rest in the fridge to marinate for at least 30 minutes.
4. Roll the chicken paste into a small meatball (about the size of a normal fishball), coat it with some corn flour, then dip in beaten egg and roll onto some breadcrumbs.
5. Leave all the breadcrumb meatballs aside for 2-3 minutes so that the breadcrumbs won't fall off easily when deep-frying.
6. Prepare a pot of 80% boiling hot oil and slowly add in the meatballs in two batches and deep-fry till golden brown, drain and set aside.
8. Preheat a frying pan with 2 tablespoons of oil, saute the Onion until fragrant then add in the tomato, cucumber, yellow pepper and pineapple and stir till combine.
9. Next add in the sauce ingredients and bring to boil, gradually add in some cornflour mixture(1 tablespoon cornflour + 1 tablespoon water) and stir well.
10. Lastly add in the meatballs and stir fry till all the meatballs are coated with the sauce and remove to serve.

Sweet & Sour Sauce:
6 Tablespoons Water
1/2 Teaspoon Salt
2 Tablespoons Fine Sugar
2 Tablespoon Tomato Sauce
1/2 Tablespoon A1 Sauce
1 Teaspoon Sesame Oil
1 Tablespoon Chilli Sauce
1 Tablespoon White Vinegar

Methods:
1. Mix all the above sauce ingredients in a small bowl and set aside for later use.

Notes: You can also used those pre-mix sweet and sour sauce that is found in most supermarket like Lee Kum Kee Brand.