Chinese Noodle Recipes [PDF]

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riday, January 11, 2008 Double Sided Gold Noodle/Leong Mean Wong

This dish is all about the noodles. Noodles fried in this manner excite your palate with crispy and soft texture at one go. The topping does not have to be seafood, this noodles go well with whatever topping you can dish up - anything available except the kitchen sink.

Ingredients: 1 pound dried thick egg noodles 2 cloves garlic, sliced 1/2 lb choy sum , cut into bite-sized pieces 1 lb of mixed seafood - salt and pepper just before browning 1 tablespoon sesame oil 2 cup stock 1 tbsp cornstarch dilute with 2 tbsp water

1 tbsp shao xing wine Cooking oil for frying Kosher salt and freshly ground black pepper

Method:

Boil noodles in salted water until al dente. Drain and combine with sesame oil to keep strands from sticking together.

Heat a large, flat-bottomed non-stick pan over medium-high heat covered well with oil. When oil is hot, add noodles in an even layer, covering the bottom of the pan. Let cook, without moving, until golden brown, about 3 to 5 minutes. When browned, flip and brown the other side, adding a touch more oil to pan. (To flip noodles, put a big plate over pan and flip pan. Then slide the noodles back to the pan)

Meanwhile, in a wok over high heat coated lightly with oil, brown scallops on both sides, dish out and leave aside. Do the same with all other seafood. Reheat wok with a little more oil and add sliced garlic and stir-fry until fragrant. Add choy sum and stirfry until tender-crisp. Add in the stock and bring to the boil, thicken with cornstarch solution and lastly add in shao xing wine. Adjust the taste with salt and pepper.

To serve, gently place noodle cake on platter. Top with the seafood gravy, spreading to cover entire surface of noodles. Serves Posted by lilyng at 7:31 AM 5 comments Links to this post Labels: Asian, Chinese, General, Home Cooking, Noodles, Party

Saturday, January 06, 2007 Kuala Lumpur Black Hokkien Mee

The style of frying these noddles, the darker the better, is only done well with the fat yellow hokkien noodles that are sold only in Kuala Lumpur but now, i am sure these noodles are readily available anywhere in Malaysia.. The crave for this noodle is so great that whenever we are home for holidays, we would request a stop to pack some as soon as we leave the airport for home. I homemake these hokkien noodle and although the thickness it there, i am not happy with the shape though. But, beggars have no choice - the pasta maker did it's best. I have also found an alternative by using japanese udon and it is very near to home. For this dish, pork fat rules and of course you could skip it and be healthy.

Ingredients: 500g fat yellow hokkien noodles (tai lok meen) - soak noodles in cold water for 15 mins to get rid of some of the potassium carbonate & sodium bi-carbonate solution used to make these noodles. 100g meat (pork or chicken) - cut into thin slices 150g prawns, shell and devein 100 g squid - cut into bite size 100g Choy sum wash and cut into 1 inch pieces 100g pork fat, cut into cubes and fried till crispy (keep the oil) 2 cups stock/water Seasoning: 1 tsp light soy sauce 2 tsp dark soy sauce(add more if not dark enough) Salt to taste 1/4 tsp pepper 1/8 tsp monosodium glutamate(optional)

Method: Season the prawns and squid with a dash of salt, sugar and pepper. Heat 2 tsp of the lard (from frying the pork fat) and saute the squid and prawns. Dish out and leave aside. Add in another tsp of lard and brown meat, sprinkle in a pinch of salt and pepper to the meat before turning over to brown the other side. Add in stock/water and bring to a boil. Simmer for 5 minutes before adding in the choy sum. Then add in the noodles and the seasoning, mix well, cover wok with lid and simmer until noodles is tender. Add more dark soy sauce if the color is not black enough and simmer noodles till gravy is thick. Add in the cooked prawns and squid and more lard. Turn the heat to high again and give noodles a quick stir. Add the crispy lard cubes before dishing up the noodles. Serve with sambal belacan sambal belacan: 5 fresh red chillies - cut small 2 chilly padi(optional) 1 sq inch x 1/4 inch thick raw belacan or 2 tsp belacan powder. a pinch of salt a pinch of sugar lime juice. Grill raw belacan until it is dried and fragrant. (i will wrap with paper kitchen towel and microwave 1 minute at the time until it can be crumbled) I do not own a mortar so i use the chopper. Chop everything up except the lime juice. serve with lime juice. adjust the taste as some belacan can be very salty.

Serves

Posted by lilyng at 10:14 AM 9 comments Links to this post Labels: Malaysian, Noodles

Wednesday, November 01, 2006 Curry Laksa For the 6 years that i have been here, Halloween night had been very cold and last night was no different, it was freezing. I had to cook fast and without fuss so that we can eat before the door bell rings like crazy. It took me less than 30 minutes to prepare this delicious laksa and i am giving this product a thumb up not because this is sponsored by http://mytasteofasia.com. but because it did taste like our malaysian curry laksa minus the cockle though. I think the dried prawns in the ingredients did the trick. Every busy mom, students etc who missed curry laksa should have this product in their pantry.

Ingredients: 250 gm rice vermicelli (Wai Wai Brand)

100 gm bean sprouts 8 ozs fish/meat balls of your choice 6 - 8 pieces fried bean curd(taufu pok) - cut into small pieces 1 packet Tean's Gourmet Curry Laksa 1 can 400 ml coconut milk 1 tsp chicken granules Salt to taste Method: Boil a small pot of hot water and when it comes to the boil, pour it over the rice vermicelli and leave to soak until it is cooked. Drain. If using other than this brand, the rice vermicelli should be soaked first and then boil for a few minutes until cooked. Put bean sprouts in a bowl and microwave for 30 seconds on high. In a big pot, put 1500 ml water, the curry paste , chicken granules and the fried bean curds. Bring to the boil and cook on medium heat until the bean curds are soft. Add in the fish/meat balls and when the balls are heated through, add in the coconut milk. Stir and do not allow the soup to boil. Turn off heat. To serve, put a handful of cooked rice vermicelli and bean sprouts into a large bowl and scoop hot soup together with fish/meat balls and bean curds. Sambal belacan can be served at the side. Serves Posted by lilyng at 7:41 PM 17 comments Links to this post Labels: Curry, Home Cooking, Noodles

Friday, October 27, 2006 Mein Fun koh This dish however you call it, is the real comfort food that is closest to home.It has been called, Mein

Fun Koh, Mee Hoon Kuih, Pan Mein, Country style flat egg noodles, etc. This dish used to be poor man's diet in the good old days when you can buy a handful of ikan bilis for 10 cents and harvest the sayur manis from the backyard. The most important part of this dish is that the dough has to be torn and drop into the soup that is why it is called 'koh' instead of 'mein' for noodles. There is no need to starve when you crave for this, get the instant one, INA Pan Mee from http://mytasteofasia.com/., they are on sale now.

Ingredients: Dough: 300 gm all purpose flour 1/2 tsp salt 2 eggs 160 ml(2/3 cup) water Soup: 100g dried anchovies, washed and drained 400g chicken/pork meat, sliced and mix with 3 tsp soya sauce , 1 tsp tapioca flour and a dash of pepper 100g dried mushroom, soak to soften, shred 300g choy sum 4 litres water 1 cube/1 tsp granules of ikan bilis stock Garnishing: Shallot and garlic crisps Fried Ikan Bilis Chilli Padi with salt, sugar and vinegar

Method: Put all the ingredients for the dough in the food processor, pulse until dough is formed. Remove and leave in a ziploc bag to rest for at least 1 hour.. Put anchovies in a dish and mix with 3 tsp oil. Microwave on high, 2 minutes , stir well , repeat 2 minutes more and if still not golden and crispy, microwave 1 more minute . Bring water to a boil, add in half of the crispy ikan bilis , ikan bilis stock and shredded mushrooms. Cook for 8-10 minutes. Take a small piece of dough and rub with a little cooking oil, tear the dough into small and very thin pieces and drop them into the soup. As soon as the dough pieces float to the top, fish them up and leave aside. Repeat with the rest of the dough. Add the chicken/pork and bring back to the boil. When the meat is cooked, add choy sum, then put back the cooked dough pieces. Season with salt to taste. To serve: Scoop into individual bowls .Add a dash of sesame oil and top with garnishings. .

Serves Posted by lilyng at 3:01 PM 14 comments Links to this post Labels: Malaysian, Noodles, Soup

Wednesday, October 25, 2006 Yau Yee Maifun

This is another Seremban classic and it used to be one of my favorite breakfast during my schooling years I wonder if this is still available in Seremban. It is easy to prepare if the dried Yau Yee is already reconstituted but very laborious for me here in the States where i would have to start from scratch.

Ingredients: 1 packet maifun(wai wai brand) - soak in cold water and drained dry 1 huge size reconstituted Yau Yee( dried squid) 1 lb belly pork - cut into 2 inch strips 10 cloves garlic 1 lb Choy Sum - wash and cut into 2 inches in length Fried garlic Chopped spring onions Red Chilly Sauce Vegetable oil(for frying maifun and belly pork) Seasonings: 1 tsp of 5 spiced powder 1 tsp white pepper 2 tbsp soya sauce 2 tbsp Hua Tiau wine Gravy: 8 cups Homemade Pork stock 1/2 cup cornflour mix with 1/2 cup water

Method: Marinate belly pork with seasonings. Heat 3 tbsp oil in the pressure cooker and then sear the belly pork until brown. Add in the stock and garlic(whole) and cook on high for 10 minutes. Release the pressure by putting the cooker under running cold water. Remove cover and check belly pork for tenderness(it must be still firm but tender). Remove the strips of pork to cool and then cut into slices. Return pressure cooker to the stove and bring the stock to the boil. Thicken gravy with the cornflour mixture and make sure that gravy has to come back to the boil. Season with salt or light soya sauce to taste. Keep gravy warm until ready to serve. Heat the wok until very hot, then add in 1 tsp oil. Put in the drained maifun(a handful) into the hot wok and add in another tsp of oil. When maifun is brown on one side turn it over. Remove and keep warm. Repeat until all the maifun is done. Bring a pot of water to the boil and blanch the Yau Yee. Slice the Yau Yee to bite size. Using the same water, bring it back to the boil and blanch the choy sum. To serve: Place some maifun on a plate, top with Yau Yee, belly pork, choy sum, spring onions and fried garlic. Pour in the gravy before serving. Enjoy with red chilly sauce

Serves Posted by lilyng at 10:27 PM 5 comments Links to this post Labels: Chinese, Noodles, Seafood

Friday, September 01, 2006 Char Kway Teow

How can i miss posting this classic of all classics hawker food in Malaysia. The best Char Kway Teow is the old fashion ones which is darker and only egg added besides the other necessary ingredients. My preference would be fried without the egg cos when egg is added, the temperature of the noodles drops and i like the noodles to be piping hot and with 'sung hum(uncooked cockles). This luxury of cockles is not possible here, i have seen frozen ones but i certainly will not buy them. The Penang style is what the hawkers are dishing out and more acceptable as the ingredients of chinese Lap Cheong and Prawns are added. Crab meat can also be added of which a store in Penang does and became the store that served the best Char Kway Teow. To me, best is fried with lard and a huge spoonful of goody that is the reminence of the fried lard. it might not be too healthy but once in a while???????

Ingredients:

1/2 lb kway teow 1 tsp chopped garlic 3 tbsp cooking oil 3 - 5 prawns, 3 - 5 thinly sliced Chinese sausage 150g cockles, scalded and shelled (if available fresh then this is a must) a handful of beansprouts 3 sprigs of chives, cut into 2 inch lengths

1 egg Seasoning: 1 tbsp Chilli paste(sambal olek) 1 tbsp light soya sauce Pepper to taste A little dark soya sauce for colour A little water Method: Heat wok with 3 tbsp oil until hot and fry Chinese sausages until fragrant, then add l tsp chopped garlic . Add about prawns and fry until cooked. Push all the fried ingredients to one side and add in kway teow. Stir-fry the kway teow and add seasoning and sprinkle with a little water to mix. Spread all the ingredients around the kuali and create an empty space in the centre, then crack an egg into it and add a little more oil. Cover the egg with all the ingredients and stir-fry evenly. Add cockles if desired and mix in a handful of beansprouts and the chives. Do not overcook. Remove the dish to a plate and serve hot. Serves Posted by lilyng at 8:23 AM 18 comments Links to this post Labels: Malaysian, Noodles

Friday, June 09, 2006 Seremban Hakka Mein Another Seremban's classic which anyone who have stayed in Seremban before would vouch that once you have tasted this noodle , it can be addictive. It is quite difficult to get close to the Mccoy especially the noodles are homemade, which has a very slight tinge of 'potassium carbonate & sodium bi-carbonate solution(kan sui)' but oh so 'al dente'. I satisfy my urge for it by using any thick wantan noodles, fresh or dried. This is my version of the pork gravy and i hope that whoever has the passion like me. have a recipe of which i can try.

Ingredients: Thick Wantan noodles - fresh or dried Pork Gravy: 1/2 cup of chopped garlic 1 lb ground pork - 80/20 1 lb bulk sausage original 2 - 3 tablespoons fish sauce 1/2 tsp white pepper 2 cups water.

Method: Brown the sausage and ground pork until they are no more pink. Add in the garlic and saute until fragrant. Add in the rest of the ingredients and simmer at very low fire for 15 minutes. To serve: Cook noodles as you would for Kon Loh Mein. Drain well. Add in pork gravy and chopped spring onions. Adjust taste with a dash or two of fish sauce.

Posted by lilyng at 12:25 PM 2 comments Links to this post Labels: Hakka, Noodles, Pork

Spaghetti with spicy shrimps Whenever we have caucasian friends over, i will have to cook dishes that will suit their palate and the best is this dish of which the spicyness can be toned down to suit the guests. Anchovies can be left out as the aroma will be intense but not so for the asians though. Cooked anchovies have a salted-nutty (rather than fishy) taste that compliments the garlic as it sweetens and softens.

Ingredients: Spicy Shrimp: 2 pounds shrimp, peeled and deveined 1 lemon, juiced 1/4 cup chopped flat-leaf parsley (a couple of handfuls) 1 teaspoon crushed red pepper flakes 4 cloves garlic, crushed and peeled Coarse salt, about 1 teaspoon 2 tablespoons extra-virgin olive oil Aglio Olio: 1/4 cup extra-virgin olive oil 1 (2-ounce) tin anchovy fillets

6 to 8 large cloves garlic, crushed and minced 1/2 teaspoon crushed red pepper flakes 1/4 cup finely chopped flat leaf parsley, Coarse salt 1 pound spaghetti, cooked to al dente(how to is at the bottom of page)

Method: Combine shrimp with next 6 ingredients and toss to coat shrimp evenly. Heat a large, nonstick skillet over medium high heat, then add the shrimp by batches, a handful at a time. Cook shrimp 3 minutes until pink and just firm. Remove shrimp to a warm platter and repeat process with remaining shrimp Return pan to heat and reduce heat to medium low. Add 1/4 cup extra-virgin olive oil. Add anchovies, garlic, and pepper flakes to oil. Break up anchovies with a wooden spoon until they melt away into the oil and garlic mixture. Toss spaghetti in the garlic oil mixture and add in parsley , then season with a little coarse salt, to your taste. Top servings of garlic and oil spaghetti with spicy shrimp Notes: Prepare the shrimp while the pasta is cooking.

To cook spaghetti: Bring a big pot of lightly salted water to a boil for the spaghetti. When you're ready to serve, drop the spaghetti into the boiling water and cook until tender yet firm ("al dente", as they say in Italian) 7 to 8 minutes. Drain and toss spaghetti in whatever sauce you desire.

Serves Posted by lilyng at 12:15 PM 1 comments Links to this post Labels: Noodles, Seafood, Western

Tuesday, May 23, 2006 Char Chai Tau Kueh Chai Tau in hokkien is Radish/Daikon. If i am not wrong, it is the Teochew who would fry them into this delicious dish. I have totally forgotten about this dish until someone who visited my blog and ask if i have a recipe for kway kak. In malaysia it is called chai tau kueh and kway kak could be singaporean. correct me if you please. The hawker version, for economical purposes has no or not much of radish in the kueh. My plate of chai tau kueh would have tasted so much better if i had a bam of chopped spring onions.

Ingredients: Radish/Daikon/Chai Tau Kueh 1 lb radish - shred very fine and squeeze out juice 2 bowls(chinese rice bowl) rice flour 4 tbsp tapioca flour 1 tbsp sugar

1 tsp salt 1 tbsp soya sauce 1 tbsp sesame oil 1/2 tsp white pepper 1 tsp potassium carbonate & sodium bi-carbonate solution(kan sui) 4 bowls water For frying a plate : 1 bowl of diced radish cake 1 tbsp chopped garlic 1/2 - 1 tsp of fresh ground chilly or sambal olek 1 tbsp chopped preserved turnip (chai poh) 1/4 tsp sugar(omit if the chai poh is the sweet type) 1/2 tsp dark soya sauce a handful of taugeh(green bean sprouts) 1 tsp chopped spring onions a dash of msg (optional) a dash of white pepper 1 egg 2 tsp oil Method: To make the chai tau kueh Mix the ingredients together in a large glass bowl and microwave on high, 2 minutes at the time, stir well, until mixture has thickened. Pour into a 10 inch round cake pan and steam on high heat for 1/2 - 3/4 hour. Leave to cool. To fry one serving Using a stickless pan, heat 1 tsp oil and pan fry the diced kueh until very fragrant.(do not stir or turn kueh until it is brown on one side). Remove kueh to the plate and heat the other tsp oil. When oil is hot, add chopped garlic and fry until fragrant before adding the chilly.

Add the chai poh and sugar and saute until well mixed. Add in the pan fried kueh and dark soya sauce. When well mixed, crack in the egg and fry until egg is cooked. Add in the taugeh and stir fry (do not overcook the taugeh). Add in a dash of msg if using and the spring onions. Dish out and dash with white pepper. Enjoy while it is piping hot.

Serves Posted by lilyng at 1:35 PM 40 comments Links to this post Labels: Malaysian, Noodles, Snacks

Tuesday, February 14, 2006 Japchae Japchae is a well-loved Korean dish which incorporates virtually any selection of vegetables. Those in season have the best flavor. Vegetables are fried seperately in a minimal amount of oil. Other ingredients can include match stick-sliced beef and vermicelli noodles (made from potatoes and sweet potatoes). When each ingredient has been fried and the noodles cooked and cut into short lengths, all the ingredients are combined, sauteed quickly, and seasoned with soy sauce, sesame oil, and sugar.

Ingredients: 12 oz noodle (Dang Myun) 4 oz beef 5 shitake mushrooms or Chinese black mushrooms 1 carrot 1 onion 1 egg 1/3 lbs spinach 5 tbs oil 1 tbs sesame seed oil 2 tbs soy sauce Salt & black pepper (pinch) Sesame seed (pinch) 1 tbs minced garlic 1 tbs chopped green onion Method: 1. Soak mushrooms in water for 15 minutes. Cut off stems. Cut mushrooms into thin strips. 2. Cut beef into thin strips and marinate it with the mushrooms in a seasoning of: soy sauce, sugar, minced garlic, sesame seed oil, chopped green onions, and a pinch of ground pepper. 3. Cut carrots and onion into thin strips (julienned). 4. Cook spinach in boiling water for about two minutes. Cool spinach in running water. Squeeze the water out of the spinach. Season the spinach slightly with salt and sesame seed oil. 5. Batter and fry the egg in a pan with a pinch of salt. Once cooked and cooled, cut the egg into thin slices. 6. Cook the noodles in boiling water for about 2-4 minutes or until soft (You may want to cut the noodles in half before hand if they are too long). Rinse in cold water and drain. 7. Start cooking the beef and mushrooms with a bit of oil.

8. When beef is cooked add carrot, onion, spinach, and noodles and stir-fry. 9. When vegetables are cooked, add the sliced egg and use salt and soy sauce to season the dish to your taste. 10. Put it all in a dish and sprinkle some sesame seeds for the final touch. 11. Can be served hot or cold. Serves Posted by lilyng at 10:57 AM 2 comments Links to this post Labels: Korean, Noodles

Saturday, January 21, 2006 Mee Bandung Mee bandung is also a dish originated from Johor, specifically from Muar. The term 'bandung' is not derived from Bandung, Indonesia but as a term for anyting that is mixed from many ingredients. I used to go to Muar for work but i did not know that mee bandung originated from there until i read the history of Johor. Well, if i have the opportunity to visit Muar again, i will certainly know what i want for lunch.

Ingredients: 1.6 kg yellow noodles

250g chicken, cooked, shredded 200g prawns, cooked and peeled 3 hard boiled eggs, cut into quarters 400g beansprouts, blanched Mee Bandung Gravy 3 ltr water 100g shallots, peeled, sliced 60g garlic, peeled, sliced 80g ginger, crushed 90g Chinese celery, sliced 100g ripe tomatoes, sliced 40g Beef Broth 50g Prawn Cube 200g tomato ketchup 45g chilli boh 50g sugar 1 egg white Garnish 40g spring onions, sliced 40g Chinese celery, sliced 30g red chillies, sliced

50g shallots, sliced, fried 10 key lime (calamansi will be better) 100g peanuts, roasted, grounded

Method: Mee Bandung Gravy 1. Bring a pot of water to a boil. Add in sliced shallots, garlic, local celery, tomatoes and crushed ginger. Reduce to low heat and simmer for 3-5 minutes. 2. Add in beef broth , prawn cube, tomato ketchup and chilli boh. Stir well and adjust seasoning with sugar to taste. 3. Simmer for 5 minutes and strain. 4. Put the pot holding the gravy back on the stove and gradually add in beaten egg white. Remove and keep warm. To serve: 1. Blanch yellow noodles in a pot of boiling water for a few seconds. 2. Remove, strain and place it into serving bowls. 3. Add in sliced fish cake and blanched beansprouts. 4. Pour in hot Bandung gravy and garnish with shredded chicken, sliced spring onions, local celery, chillies, fried shallots and calamansi. 5. Sprinkle with grounded peanuts and serve hot.

Serves

Posted by lilyng at 3:07 PM 9 comments Links to this post Labels: Malaysian, Noodles

Wednesday, November 02, 2005 Wat Than Hor Back in Malaysia, fresh Hor fun or rather koay teow(hokkien) is so readily available. There used to be only one type and the size determines whether it is meant for frying or for soup. But, nowadays, the ones for soup, although the size is still smaller is made specially for soup. The best ones are found in Ipoh. Here in Denver, you will be lucky if you can find them not so frozen and who knows how long they have been on the shelves. There is a brand which is 'Southern California' which i managed to get from the Korean store that i frequent, but they did not replenish when stock went out. They have at the moment hor fun made in Denver, which is more rough. There is no choice but to go for the dried ones. Surprisingly, if it is steeped properly and being able to recognize the texture when frying, a delicious plate of noodles can be dished out.

Ingredients: 1 1/2 lbs hor fun(frying type) 4 tbsp oil 2 tsp soya sauce 2 tsp dark soya sauce

Gravy: 4 ozs prawns - shelled and deveined - marinated with a pinch of salt, sugar and pepper 4 ozs calamari 8 ozs lean pork/chicken 8 ozs choy sum - washed and cut into bit size 2 cloves garlic chopped 2 tbsp oil 2 tbsp cornflour(heaped) mixed with 1/2 cup water 28 fl ozs stock 1 tbsp soya sauce 2 eggs pepper and salt to taste Method: Loosen the fresh hor fun. (i would have to steam the hor fun before i could loosen it as it is quite stiff refrigerated.) (For the dried ones, steep in cold water) Heat wok until very hot, add in enough oil to grease the wok, over hot fire, fry a handful of the the hor fun . Add light and dark soya sauces and stir fry briskly. Allow noodles to burn a little at the edges to obtain a smaky taste. Put aside on a platter. Repeat with the rest of the hor fun. Heat 1 tbsp oil and fry prawns and calamari until cooked. Dished out. Add 1 tbsp oil and fry the pork until it is cooked. Add in garlic and fry until fragrant. Pour in the stock and bring to the boil. Let simmer for 5 minutes. Add in the choy sum and when gravy comes to a boil, add in the cornflour mixture. Bring gravy back to a hard boil to cook the cornflour. Add in the cooked prawns and calamari. Season to taste. Turn off heat and crack in the 2 eggs, stir to cook the eggs. Dish gravy onto the fried hor fun.

Serves

Posted by lilyng at 8:55 PM 17 comments Links to this post Labels: Chinese, Malaysian, Noodles

Thursday, October 27, 2005 Kon Loh Mein What better ways to eat sang mein than kon loh. Just garlic oil and soya sauce will do but for those who are not health concious, lard is the essence in kon loh. It will be better if you can get hold of some roast pork fat and i can assure you of good eats. Lena, please save your pork fat the next time you make your roast pork. Suggestion of favarite accompaniments with mein would be Braised mushrooms and fried chicken feet, Char Siew, Wantan, Braised Beef(ngau lam), White Chicken, Roast Duck etc.

Ingredients: 150 gm sang mein Seasonings: 1 tsp soya sauce 1 tbsp lard/garlic oil 1 tsp sesame 1 tsp black soya sauce/1 tbsp premium oyster sauce/1 tbsp abalone sauce a dash of white pepper Green leafy vegetables like choy sum/shanghai siew pak choy Method:

Heat a 8 quart pot with 3/4 full of water and bring to high boil. Drop in mein and swirl it around. If cooking the very thin ones, it will only take a short while, the flat mein takes slightly longer. Remove with spider strainer and 'kor lang hor' - put hot mein into a big pot of very cold water(to stop the cooking). When the water comes hack to a boil, put back the mein to heat it up. Remove and drain, then mix with the seasoning. Put in the vegetable to cook in the water that was used to cook the mein. Vegetables will remain green as the mein is made with potassium carbonate & sodium bi-carbonate solution. Do not cook too long, otherwise the vegetables will be too soft, then it will not be good eats.

Serves 1 person Posted by lilyng at 10:08 PM 2 comments Links to this post Labels: Chinese, Noodles

All Eggs Sang Mein Mein can be made eggless and this recipe is totally the opposite. I do not use water, the liquid is all eggs. So, this noodle can be considered enriched. To obtain al dente, cooking the mein in the largest pot is important, as large quantity of water is needed and the mein is to 'koh lang hor' - pass through cold water. The mein can be kept in the freezer. It can be deep fried and the mein is then called 'yee mein'.

Ingredients: 2 1/2 - 3 cups bread flour 4 eggs 1 tbsp potassium carbonate & sodium bi-carbonate solution Method: Sift 2 1/2 cups flour into food processor(use the plastic blade) and add potassium carbonate & sodium bi-carbonate solution and eggs. Pulse a few times, as soon as dough is in pea size crumble, the dough is ready(Add more flour if it is too wet). Remove from food processor and press crumble into a dough , then leave to rest in a sealed ziploc bag for at least 30 mins. Knead dough and roll out into rectangular shape, then cut into four equal pieces. Dust each piece with tapioca flour lightly to prevent sticking. Cover the pieces with a clean dry tea towel. Prepare your noodle machine by adjusting the knob with the rollers to the widest setting. Insert dough and turn the rollers slowly. Keep rolling the dough through the noodle machine until you get to the thinnest. Next, set the machine for shredding then shredd the dough.

Repeat this procedure with the rest of the dough. Toss the noodles lightly in tapioca flour to prevent them from sticking together. The mein is ready for cooking or pack into ziplog freezer bag and keep in freezer.

Serves Posted by lilyng at 8:57 PM 10 comments Links to this post Labels: Chinese, Noodles

Monday, October 17, 2005 Seremban Beef Noodle This style of beef noodle can only be found in seremban, malaysia. The Mccoy is long gone and the present seller has managed to create one similar and is laughing all the way to the bank. I have my own creation and it is for home cooking. I do not have the whole cow in my recipe as the family does not fancy them and this is a set back to making the gravy as it requires the best broth that the whole cow can produce.

Ingredients:

1 lb new york strip steak 1 lb sirlion(to make dried style - ngau yook kone) 1 pkt of Lai Fun(thick vermicelli) Marinate for ngau yook kone: 2 tbsp soya sauce 1/4 cup sherry/chinese rice wine 1/4 cup sugar 1 tsp black pepper 1/2 tsp 5 spice powder 1 tsp dark soya sauce 1/2 cup oil for frying of ngau yook kone Garnishings Fried peanuts Toasted sesame seeds Chopped pickled mustard(hum choy) Chopped chinese celery Fried chopped garlic Black soya sauce Sesame oil Red vinegar Chilly sauce Ingredients for Gravy: 4 cans of beef broth(make your own with roasted beef bones, brisket, flank, tendons, tripe , roasted onion, a piece of cinnnamon bark and black pepper corns) 2 tbsp of Instant Paste for Beef Soup(Na Pho)( beef granules or cubes, even brovil can be used) 2 tbsp of flour 3 tbsp oil salt and pepper to taste

Method: Cook 'lai fun' according to package instruction. To make ngau yook kone Cut the sirlion steak into strips of 1 1/2 inches. Marinate with seasonings, the longer the better. Heat oil and fry the beef strips in batches, do not crowd. Fry until cooked and sort of crispy on the outside. Leave to cool before slicing into thin slices. To prepare New York Strip Steak Season steak with salt and pepper. Pan fry the steak on a heated pan with 1 tsp of oil, 4 mins on one side, flip and fry another 3 mins on the other side(this will be medium rare). Let it rest for 15 mins(tent with aluminium foil) before slicing. To prepare gravy Heat oil and make a roux with flour. Using a whisk, add in the beef broth and keep on stirring until thicken Add in the instant paste, dark soya sauce and salt and pepper to taste. Keep gravy on the lowest heat to keep warm.

To serve: Put warm 'lai fun' in a soup bowl. Pour in enough of gravy(about 1 cup). Top with sliced meat and the rest of the garnishings. Vinegar and chilly sauce is optional Serves Posted by lilyng at 2:51 PM 25 comments Links to this post Labels: Malaysian, Noodles

Sunday, October 02, 2005 Asam Laksa The ingredients for the ground spices are not readily available here, so i make my asam laksa using Hup Loong Asam Laksa and for the fish, canned sardines and tuna. If I am back in Malaysia i will certainly cook asam laksa following the recipe below.

Ingredients: A) Ground spice ingredients 15 fresh red chillies 15 dried red chillies 150g shallots 10 cloves garlic 40g galangal (lengkuas) 2cm knob fresh turmeric root 1 tsp belacan stock granules (B) 4 tbsp tamarind paste (asam jawa), mixed and strained to obtain tamarind juice 300ml water 10 sprigs polygonum leaves (daun kesom) 3 pieces dried tamarind skin (asam keping)

3 stalks lemon grass, lightly smashed 1.8 litres water (C) 1 kg mackerel (ikan kembung) or horse mackerel (ikan selar kuning), cleaned 1 cup water 1 kg fresh laksa noodles Seasoning 2 tbsp sugar or to taste Salt to taste Garnishing 1 wild ginger bud (bunga kantan), halved and finely shredded 1 cucumber shredded 1/2 pineapple, sliced and shredded 1 onion, finely sliced. 2 red chillies, seeded and sliced A few sprigs mint leaves (daun pudina) Prawn paste (har koe), diluted with water to a drizzle consistency

Method: Boil fish in just enough water. When cooked, remove the fish and strain the stock. Then flake the fish and set the fish aside. Put tamarind juice, ground ingredients (A), water and fish stock in a pot. Add polygonum leaves, dried tamarind skin and lemon grass. Bring to a low simmering boil for 10 minutes. Add the flaked fish and seasoning to taste. Continue to simmer for an extra 10 minutes. To serve, put a handful of laksa noodles in a metal strainer and immerse in a pot of boiling water to scald the noodles for half a minute. Drain and put into a bowl.

Pour a ladleful of laksa soup or gravy over the noodles and garnish with a little of each garnish. Drizzle a little prawn paste over and serve immediately. You can also serve the prawn paste separately. The easy way out to Asam Laksa

cook according to instructions, add sardines and adjust taste. Must be sour, sweet and salty. ENJOY

Serves Posted by lilyng at 8:33 PM 16 comments Links to this post Labels: Malaysian, Noodles

Monday, August 08, 2005 Loh See Fun Seremban Style I grew up in Seremban and this style of fun which is a very thick lai fun with minced meat was my breakfast and you can buy them along the streets for only 10 cents a small bowl. It is still available at the eatery section of the Seremban Market but you would have to pay 2 ringgit for it now. It is still worth the money cos it is really delicious. I have found the dried lai fen can be eaten this way but prefers the thicker ones as they very similar to the real mccoy.

Ingredients: 1 pack of 14 oz thick lai fun 1 lb ground pork A whole clove of garlic - chopped 3 tbsp Fish Sauce 1/2 tsp pepper 3 tbsp oil Black soya sauce Light soya sauce Spring onions - chopped

Method: Follow the instruction at the back of the pack of noodles and cook until noodles are soft. Heat the 3 tbsp oil and add in garlic, fry until fragrant. Add in ground pork and cook until pork is no more pink. Add in fish sauce and pepper. To serve: Put noodles in a bowl and put in water to cover the noodles. Heat in the microwave on high for 4 mins. Drain water and add in black soya sauce and a dash of soya sauce(meat could be salty from the fish sauce). Top with cooked meat and chopped spring onions. Enjoy with chilly sauce or pickled green chilly.

Serves Posted by lilyng at 3:21 PM 5 comments Links to this post Labels: Malaysian, Noodles

Saturday, August 06, 2005 Naeng Myun - Cold Buckwheat Noodles Using the same buckwheat noodles for bi-bim naeng myun, this dish is eaten with cold soup and packets of soup base came with the noodles. The ingredients for the soup base are salt, red pepper, garlic, ginger, roasted sesame, onion, mustard oil and msg(of course). Suggested garnishings are hard boiled eggs, cucumber, pear, sliced boiled beef and mustard oil. I have cooked with what ever i have.

Ingredients: 680 gm buckwheat noodles 5 packets of soup base 5 pieces of chinese cabbage 1 winter squash 1 hard boiled egg(sliced) Coriander for garnishing

Method: Put noodles into boiling water and cook for about 3 minutes Remove the noodles from boiling water and wash in cold water two or three times to cool and then drain. Bring 5 cups of water to a boil, add in squash and chinese cabbage. Turn of fire and allow soup to cool, then leave soup to chill in fridge. Put noodle in serving bowl and pour in prepared chilled soup. Garnish with egg slices Serves 5 persons Posted by lilyng at 3:40 PM 2 comments Links to this post Labels: Korean, Noodles

Bi-bim Naeng Myun This recipe is from the packet of Buckwheat cold noodle. It is Korean.

Ingredients: 680 gm buckwheat noodle 3 eggs (made omelette and cut into slices) 1 lb beef(marinate with 4 tbsp soya sauce, 2 tbsp wine, 1 tbsp sugar, 1 tsp cornstarch, 1 tsp sesame oil and 1/2 tsp pepper) 2 tbsp oil Dressing: 3 tbsp hot pepper paste(Korean) 5 tbsp soya sauce 1 tsp sugar 1 tsp crushed garlic 1 tsp rice vinegar 1 tbsp sesame oil 1 tbsp roasted sesame seeds Method: Cook noodles into boiling water and cook for about 3 minutes Remove the noodles fromboiling water and wash in cold water two or three times to cool and then drain. Heat 2 tbsp oil until hot, stir fry beef until it is cooked(the beef cooks very fast and can be left slightly pink). Mix the dressing in a big bowl. Put in cooked beef and noodles and toss until well combine. Top with the egg omelette.

Serves 5 persons Posted by lilyng at 3:15 PM 2 comments Links to this post Labels: Korean, Noodles

Friday, July 22, 2005 Mee Goreng Mamak This fried noodle dish is sweet and spicy and the noodle used is the fresh yellow noodles of which is not sold here, so I have to homemade them - refer to fresh homemade hokkien mee from this blog.

Ingredients: 400g fresh yellow noodles 2 pieces of squid which has been cooked with chilly 4 eggs 2 pieces taukua(firm tofu) 100g mustard leaves (sawi), cut into 3cm lengths 100g bean sprouts 1 green chilli, seeded and thinly sliced 1 potato, boiled and cut into ½ cm-thick slices 1 tomato, cut into wedges 1/2 a small onion - sliced 1/2 small lime Seasoning: 1 tbsp dark soy sauce 4 tbsp ground chilli 4 tbsp tomato ketchup 2 tbsp water

Garnishing: Chopped spring onions Shallot crisps Method:

Heat 1/4 cup oil and fry the sliced taukau and leave aside Heat remaining oil and fry sliced onion, Add in noodles and stir. Add in seasoning. Break in the eggs and stir until egg is cooked. Add mustard leaves and bean sprouts and fry for one minute. Add squid, potatoes, tomato and green chillies. Squeeze half a small lime into the mee and continue to fry until dry. Dish out and serve garnished with chopped spring onions and shallot crisps. Note: no soya sauce or salt is added because these fresh yellow noodles can be salty enough. Serves