Sunday, December 6, 2009 at 10:39 PM
Posted by Vivian in
Local,
Noodles
This is an extremely overdue post which I have been sitting on for weeks. I gave the excuse that I am flat out from all that is happening both at work and home front and I should cut myself some slack. Now that the busy November is over, Christmas tree is up and Christmas shopping and wrapping are done all within a week there is no more reason to continue to slack.
Because this was made so many weeks ago I cannot quite recall the exact ingredients that went in or the steps and there is nothing to make reference to only because everything was done based on gut-feel. But this is what and how I think it should be....
Ingredients:
- 300 gm fresh yellow noodles
- 300 gm fresh kway teow
- 100 gm fish cake (sliced diagonally)
- 4 eggs
- Few stalks of spring onion (cut into 2-inch length)
- Few cloves of garlic (minced)
- 4 Chinese sausages (sliced diagonally)
- 200 gm bean sprouts (tailed removed)
- Kecap manis
- Light soya sauce
Preparation:
- Blanched the noodles and kway teow slightly if they are not the fresh type to loosen the clumps.
- Heat wok and add oil, followed by garlic once the oil is hot.
- As soon as the garlic gets fragrant, stir in Chinese sausage and allow it to cook until the sausages release its aroma.
- Throw in bean sprouts, kway teow and noodles.
- Once the noodles and kway teow starts to cook, season with kecap manis and light soya sauce to taste. Mix well.
- Push the noodles to one side of the wok and add the eggs. Using the spatula, stir to break the eggs and quickly cover the eggs with the noodles.
- Add in spring onion 15 seconds later and give the noodles a quick stir to mix.
Number of Servings: 4
Monday, August 24, 2009 at 11:36 AM
Posted by Vivian in
Local,
Noodles
Wonder what is wrong with Blogger, each night I will log in to try my luck, but the user interface has gone from bad to worse. At least it doesn’t seem to work with Safari and Windows Vista, but with Windows XP it was business as usual. Because of that I haven’t been able to update my blogs for a long long long time. I am getting desperate and have to resort to posting some of my overdue posts in the office which is still running on Windows XP.
Anyway, this is one dish that I didn't really like how it turned out. There were no cockles, Chinese sausage and lard. In not so many words... not sinful enough!
Frankly, when I set my mind on trying the recipe it didn't dawn on me that these crucial ingredients were missing until 10 minutes before I was about to whip it up. The silliest part was that I actually had another book carrying the same recipe (albeit better). It was then did I really regret not scouring through all my resources - poor resource management. It’s ok, the next opportunity is not too far off in the future!
Monday, April 6, 2009 at 11:23 PM
Posted by Vivian in
Local,
Noodles
Hor Fun... one of my favourite local delight. Unfortunately, everyone in the family enjoyed this dish very much except for Matty. In other words, it will be a long long while before I whip this up again.
The quantity of certain ingredients is a little ambiguous. I tried comparing between the 2 recipes I found online and it was the case for both. So it was down to "guess-timation" on my part. I am therefore unable to jot down clearly how much sauce had gone into it.
If I am can, I would have added pork instead of chicken because some things just taste better with pork but which means my poor maid will not get to taste it. If I ever attempt this again, there will definitely be squid as one of the ingredient... just to get it as close as possible to the original dish.
Ingredients:
- 1kg of fresh noodles (kueh teow / hor fun)
- 3 chicken thigh (sliced)
- Fish cake (sliced)
- 10 medium-sized prawn
- 1 bunch of spinach
- 4 cloves of garlic (diced)
- 6 cups of chicken stock
- Oyster sauce
- Light soy sauce
- Dark soy sauce
- 2 eggs (lightly beaten)
- Cornstarch
Preparation:
- Marinate chicken with 1 teaspoon of corn flour and light soy sauce.
- Heat up 2 tablespoon of oil and stir-fry noodle with light soy sauce and dark soy sauce until it is warm and slightly browned. Remove and set aside.
- Add more oil to the frying pan and stir-fry garlic.
- Add chicken to pan and stir-fry for a minute.
- Add in chicken stock, 3 tablespoon of oyster sauce and 3 tablespoon of light soy sauce. Bring to boil.
- Add in spinach, prawns and fish cake. Allow ingredients to cook.
- Check seasoning.
- Lower heat and add in cornstarch (4 tablespoon of corn flour mixed with 100ml of water) and bring to boil.
- Turn off heat and stir in beaten egg. Gently stir to cook the egg.
- Dish gravy over fried noodles.
Number of Servings: 4
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