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.

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.

KOKA - Purple Wheat Noodles

I was attracted to an advertisement on Friday, 23 Oct 2009 in the TODAY newspaper introducing on this new Purple Wheat Noodles from KOKA. I was immediately captured by the word "PURPLE WHEAT" and I am also curious about the actual colour and texture of the noodles.

According to the advertisement, the purple colour from the noodles comes from its ingredients which is the "Purpleberry flour" that is the combination of purple wheat and purple corn. And it also stated that this Purple Wheat Noodles is naturally rich in Anthocyanins which is the same antioxidants as those found in blueberries and bilberries. Most imporant of all, they are are "High In Antioxidant - 高抗氧", "Fat Free - 无脂肪" and "Non-Fried - 非油炸".

So without much delay, I decided to go and look for it today and I managed to a packet of this Purple Wheat Noodles which is 1 of the 3 packets left on the shelf. So this can explain the impact of the media advertisement :) I whiped up this Noodle Salad dish for our dinner and another Hong Kong Style Soup Noodles which you can take look at the recipes below:-

1. Purple Wheat Noodles Salad

2. Hong Kong Style Soup Noodles

Purple Wheat Noodles Salad

As we have late and heavy Lunch today, I decided to whip up something light, simple but vibrant in colour. So this is what we have for our Special weekend Dinner Menu. With my "new ingredient" that I managed to grab from one of the Supermarket, I can't wait to try out this "new products" from KOKA Noodles.

I was attracted to an advertisement on Friday, 23 Oct 2009 in the TODAY newspaper introducing on this new Purple Wheat Noodles from KOKA. I was immediately captured by the word "PURPLE WHEAT" and I am also curious about the actual colour and texture of the noodles. According to the advertisement, the promotion will last for a week which you can read more at this link HERE.

After grabbing a packet of this Purple Wheat Noodles which is 1 of the 3 packets left on the shelf. Rey and I starts to look around for other ingredients to prepare our Dinner. Since this noodle is purplish in colour, I decided to use it to make a Colourful Salad Noodles Dish. Rey suggests to grab a pack of cherry tomato and breakfast ham while I think some curl lettuce will do a great job to enhance the colour and add extra crunch.

Other than the salad ingredients, I also made some garlic oil to act as the salad dressing.

Ingredients For Garlic Oil:
50ml Of Olive Oil
4 - 5 Cloves Of Garlic

Method:
1. Preheat a small saucepan with drizzle of olive oil, then add in the garlic cloves and saute it till fragrant.
2. Pour in the remaining olive oil and saute the garlic till slight golden brown, dish up and set aside for later use.


Ingredient For Salad: (serves 2)
2 Individual Packet of Koka Purple Wheat Noodles
4 Slices of Breakfast Ham
2 Hard-boiled Egg, halves
8 Cherry Tomato, halves
50g Fresh/Frozen Corn Kernel, blanched
Some Salad Lettuce
2 Tablespoons Garlic Oil

Method:
1. Cook the eggs in a small saucepan under medium-low heat for about 4 - 6 minutes from the time the water boiled.
2. Removed from heat, rinse and peel off the shell then cut into halves and set aside.
3. Bring another pot of water to boil, cook the instant noodles according to the packet instruction, rinse with cool water and set aside. (rinse with cool water to stop the noodle from further cooking and also to make it taste spongy)
4. You can either blanched the Ham with boiling water or you can pan-fry it under low heat for about 30 second on each side with some Olive oil.
5. Next, drizzle 1 to 2 tablespoons of the garlic oil on the cooked noodles, toss it well with the blanched corn kernel and cut tomato.
6. To assemble the dish, place some lettuce on the plate, place the noodles mixture on it.
7. Top with ham, hard-boiled egg and you can drizzle some extra garlic oil and serve it warm.


So after seeing this Noodles Salad, do you have the urge to try making some for yourself? This is indeed a very healthy and nutritious dish, if you can't find any Purple Wheat Noodles, don't worry, you can always replaced it with whatever you have in your pantry.

Prosperous Kitchen @ Sembawang Shopping Centre

Singapore Shopping Center has being located in Sembawang Road area among the Semi-detached estate for more than 10 years. I still remember vividly that I used to go there with my secondary school mate to enjoy the BBQ stingray, pizza hut pizza and the famous Thai Food stall. But today, after the 2nd major renovation, Singapore Shopping Center has changed most of its' previous shop/restaurant.

Today we are going to try this Chinese cuisine restaurant located at the second floor known as "Prosperous Kitchen - 天旺". They have mainly two restaurants in Singapore which another branch located at West Coast Plaza.

To start off, we order a bowl of their "Brazil Mushroom Chicken Soup" which served in small individual box @ S$5.00 each bowl. The taste of the soup is light, non-greasy and most important is full of flavour that is infused from the Brazil Mushroom. Next we have "Yang Chow Fried Rice", the rice is very fragrant and each grain is nicely fried and separated from each other. Although the price is slightly higher than normal "Zhi Char - 煮炒" stall, I guess it's still worth the price for the taste and its generous ingredients.

Em... honestly, we are very shock and a kind of disappointed with this "Sweet and Sour Pork Ribs - 京都排骨". First of all, we waited for about 20 minutes due to the dinner crowds, secondly when this dish arrived we thought the waitress might have bring the wrong dish as this look more like "Pai Gu Wang - 排骨王" to us rather than the one we saw and ordered from the menu. The one we ordered, is sort of like pork ribs, darker in colour for the sauce and there are also some extra almond/sesame seeds with it. So compare this to the one we saw it's really a big different.

From the myth, they used to say that the main ingredients to make this "3 Cups Chicken - 三杯鸡" is 1 cup each of Dark Soy Sauce, Sesame Oil and Rice Wine. This is rather a traditional Taiwanese dish but you can easily find this in most Chinese restaurants or Zhi Char stall in Singapore. While looking around the tables, it seems that about 6/10 tables around us ordered this dish. It is serve in a small claypot and you can smell the nice sesame oil aroma when the dish arrived at the table. Overall we find this is the best dish to recommend out of all we have ordered. The combination of the chicken, sauce and side ingredients like chilli, spring onion and etc plays a great part for this dish.

Next we have this "Scramble Egg & Prawns Hor Fun - 鲜虾滑蛋河粉" which comes with a serving of about 6 - 8 medium size prawns cooked in scramble egg sauce together with straw mushroom and thin flat rice noodles. This is a one person serving portion which cost S$7.50. I guess for prawn and rice noodles loves, this is sure a great deal to order. I personally love the combination of the egg sauce with the fried rice noodles.

Lastly comes our dessert of the day which is my favourite, "Mango Pomelo Cream - 杨枝甘露". This is kind of different from the usual mango pomelo with shaved ice. As you can see from the photo, this is sort of like a blended mango juice that is mixed with some cream/milk then served with some extra mango cubes and pomelo. Not a good choice you are looking for that kind of Hong Kong style Mango Pomelo with sago.

For your information, exclusively for UOB Credit Card Members, they are having a great deal promotion as follows:-

1) 50% off* à la carte food menu
Valid from 1 Oct to 30 Nov 2009

2) 1-for-1+ Set Menu lunch and dinner
Valid from 1 Oct to 30 Nov 2009

3) 15% off^ total food bill on à la carte menu
Valid from 1 Oct 2009 to 30 Jun 2010

Note:-
~ Except Beverages, Desserts, Dim Sum delicacies and Set Menu. 50% off is only applicable from 6pm to closing from Mondays to Fridays, not applicable on weekend and Eve of Public Holidays and Public Holidays.