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.

Conch & Sea Cucumber Soup

This is a very light and clear soup filling with the sea conch and sea cucumber fragrant. The sea conch and carrot give out a sweet and appearling taste to this soup. You can find out more about Sea Conch & Sea Cucumber in Common Ingredients Used link.


Ingredients:
250g Soaked Sea Cucumber
30g Dried Conch slices
300g Pork Ribs
1 Large Carrot, cut into section
2 Honey Dates
2 Slices Ginger
6 Cups Water(ard 1.5 Litre)

Methods:
1. Prepare the sea cucumber, scaled with ginger and spring onion and cut into pieces.(or you can get those ready to eat sea cucumber from supermarket)
2. Rinse and scald pork ribs.
3. Peel carrot and fresh huai shan, rinse and cut into pieces.
4. Bring water to boil, put in pork ribs, dried conch slices, carrots, huai shan, honey dates and ginger slices.
5. Bring to boil over high heat for 10 minutes then remove to low heat and simmer for 1.5 hrs.
6. Add in sea cucumber and cook over medium heat for 15 minutes or then season with salt and serve.
7. Or you can simmer all ingredients except sea cucumber in a slow-cooker over low heat for 2 hrs then add in the sea cucumber and continue on high heat for 30 minutes.

Mini Pumpkin With Red Bean Paste

Saw this cute little Pumpkin Delight in one of the Chinese Forum.... Although the recipe was very incomplete but I still managed to give it a try by using the skill of making Oneh Oneh.

As you can see, this recipe is mainly using Pumpkin, Glutinous Rice Flour and Red Bean Paste... I was attracted to this because of it's finally products which look sort of like a mini pumpkin.

I was very luck to get the portion of the ingredients correct by mixing the dough with 3 batches with glutinous flour. As for the red bean paste, I used those ready-made bought from baking shop. But as suggestion, you can also used Mung Bean Paste , Lotus Paste or Green Tea Paste.... it's all depend on what you prefer.

Ingredients:
300g Pumpkin, cut into small pieces
250g Glutinous Rice Flour
2 Tablespoons Sugar
250g - 300g Red Bean Paste
20-25 pieces of small pumpkin skin

Methods:
1. Peel pumpkin , cut into pieces and steam until tender.
2. Mash it with a fork while it's still hot then add in sugar and stir till well combine.
3. Next mix in glutinous rice flour in 3 batches and knead into a smooth dough.(you might need some extra glutinous rice flour when kneading)
4. Flatten a piece of 30g dough to a round thin disc.
5. Put a ball of 20g Red Bean filling at the centre and wrap skin over the filling to seal it completely.
6. Roll into a round shape then slight flatten the top a bit and use the back of the knife to carve pattern that resemble the pumpkin.
7. Place a tiny pumpkin skin on top and arrange on a foil greased plate.
8. Steam over medium heat for 8-10 minutes and set aside.



Mung Bean Filling:
300g Spilt Mung Bean
2 Pandan Leaves(knotted)
200g Sugar
3 Tablespoons Shallot Oil/Peanut Oil

Methods:
1. Wash and soak mung beans overnight. Drain, steam mung beans on pandan leaves for 30 minutes or until soft and mushy.
2. Discard pandan leaves, mash the beans until fine.
3. Combine beans, sugar and oil in a wok. Stir continuously over medium heat until mixture turns thick or almost dry.
4. Set aside and let the mixture cool before used.

Notes: Shallot Oil is by saute 5-6 Shallots(cut into thin slices) in a few tables of oil until golden brown. Remove the dried shallot for noodles and use the oil.