Saturday, June 19, 2021 at 3:08 PM
Posted by Vivian in
Chinese,
Noodles
Ingredients:
- Choy sum (cut 1 inch long)
- Chinese parsley (cut into 1 inch long)
- 50 gm dried shrimp (soaked and pounded/minced)
- 12 pieces of tau pok (sliced into 1 inch long)
- 500 gm pork belly (julienned)
- 6 cloves of shallots (minced)
- Heng hwa beehoon (no soaking required)
- 10 pieces of dried mushroom (soaked overnight and julienned)
- 200 ml of water (reserved from soaking of dried shrimp)
- 1.5 ltr of chicken stock (with extra on the side)
(weight of ingredients purely based on estimation.)Preparation:
- Heat oil. Add in shallot, allowing it to brown.
- Add shrimp and mix well.
- Lower heat slightly and add in pork belly.
- Once the pork belly is half cooked, mix in the mushroom, followed by tau pok.
- Add in around 1.5 ltr of chicken stock.
- Mix in choy sum and parsley.
- Season to taste with salt.
- Add bee hoon in batches, allowing the bee hoon to soak up the stock.
- More chicken stock can be added if the mixture is drying before all bee hoon are well cooked.
Number of servings: 10 to 12
Sunday, February 23, 2014 at 10:56 AM
Posted by Vivian in
Korean,
Noodles
Undoubtedly one of Elaina’s favourite Korean dish! We searched high and low for Jap Chae when we were in Seoul recently but it was nowhere to be found. Either because we were looking at the wrong places or it is something that people typically prepare at home, and not readily available when dining out (which would be rather strange).
To help her get over her disappointment, I promised that I will attempt to make this when we return home and did in fact make good that promise except that the recipe which I had relied on was a flop in my opinion. Elaina enjoyed it nonetheless. Goes to show how desperate she was. Then on, I studied a few recipes and tried to pin the different steps together which I think should work and yield an acceptable result.
Despite the variance in all the recipes, the only bit that was notably consistent was the call for the ingredients to be stir-fried separately and finally mixed together in a bowl as that was touted to be the authentic way of making Jap Chae. However in the interest of time, certain ingredients (for instance the onion with the carrots and the beef with the mushrooms) can be cooked together. To the untrained tongue of mine, I really could not tell the difference in taste between the two methods.
The one thing I did learn was the different types of soy sauce the Koreans use in their cooking. I did some extensive reading on this topic and it was insightful. The variations within each culture and each being different from the other culture was simply mind boggling. I recently decided to bite the bullet and bought a bottle of the Korean regular soy sauce (to add on to my already exhaustive list of condiments sitting in my kitchen) for my next attempt.
Ingredients:
- 150 gram potato noodles
- 1 onion (cut into thin wedges)
- 1 carrot (julienned)
- 2 to 3 shitake mushroom and/or wood-ear mushrooms (julienned)
- 100 gram beef sirloin (julienned) or can be replaced with chicken
- 50 gram spinach (cut into 1 inch length)
- 1/4 teaspoon of minced garlic
Seasoning for beef and mushrooms:
- 1.5 tablespoons of regular Korean soy sauce
- 1 tablespoon sugar
- 1 teaspoon minced garlic
- 1 tablespoon sesame oil
- 1 teaspoon sesame seeds
- 1/2 teaspoon of chopped spring onion
- A pinch of black pepper
Seasoning for noodle:
- 3 tablespoons of regular Korean soy sauce
- 2 tablespoons sugar
- 1 tablespoon sesame oil
- 1/2 teaspoon salt
- 4 tablespoons oil
Preparation:
- Season beef and mushrooms and set aside. Can be seasoned separately if beef and mushrooms will be stir-fried separately.
- Blanch spinach in boiling water over high heat for 1 minute. Remove and rinse under cold water. Squeeze dry and season with a pinch of salt and 1/4 teaspoon of minced garlic.
- Boil potato noodles in boiling water for around 6 minutes or until cooked. Remove and rinse under cold water. Drain dry and snip the noodles a few times with a scissors to shorten the length for easier frying and consumption.
- Sauté carrots and onions with a bit of oil and season with some salt and black pepper. Remove from pan when carrots are fully cooked and set aside in a bowl. Carrots and onions can be stir fried separately.
- Sauté mushrooms and beef with some oil until the beef is cooked. Remove from pan and into the same bowl with the carrots and onions. Similarly, mushrooms and beef and be stir-fried separately.
- Combine the noodles, mushrooms, beef, carrots, onions and spinach. Pour the seasoning sauce for noodles in and mix well.
- Return all ingredients back into the pan and sauté on medium heat for 3 min or until warm. Stir frequently to prevent noodles from sticking to bottom. I find that using the chopsticks in one hand and a spatula in another helps to flip the ingredients around a lot faster.
- Sprinkle some sesame seeds over the noodles before serving if desired.
Monday, August 6, 2012 at 11:21 PM
Posted by Vivian in
Chinese,
Noodles,
Seafood
One miserable post for the year thus far… that’s truly a record low!
Planning a meal has been quite a challenge this year. Being pressed for time on most days is only but one reason. Logistic arrangements, from transportation for grocery shopping to other activities taking priority on most weekends, complicate matters as well. So it has been “back to basics”, and nothing fancy has came out from the humble kitchen of mine for many moons now. I used to bookmark interesting recipes and will attempt to get to it when I find the opportunity to. Convinced myself to stop doing that because it will only make me more depress with an ever growing list, as if a promise made to own self that I couldn’t keep to.
Even the recipe below is nothing terribly exciting - same recipe for
Hor Fun except for some very slight changes. At the very least, it satisfy myself that I won’t end the year with only one entry!
Ingredients:
- 5 pieces of crispy noodles
- 200 gm of lean pork or chicken fillet (sliced)
- 1 medium size squid (sliced)
- 2 fish cake (sliced)
- 15 medium-sized prawn
- 1 bunch of choy sum
- 4 cloves of garlic (diced)
- 5 cups of chicken stock
- Oyster sauce
- Light soy sauce
- Sesame oil
- 2 eggs (lightly beaten)
- Cornstarch (4 tablespoons of cornflour mixed with a small bowl of water)
- Cornflour
Preparation:
- Marinate both chicken/pork and prawns with corn flour, sesame oil and light soy sauce.
- Heat up oil and stir-fry garlic.
- Add chicken to pan and stir-fry until it is almost done and add in prawns and squid.
- Remove ingredients from pan when cooked.
- Add chicken stock, 2 tablespoons of oyster sauce and 2 tablespoons of light soy sauce to pan. Bring to boil.
- Add in choy sum and fish cake.
- As soon as the choy sum is cooked, lower heat and add in cornstarch and bring to boil.
- Once the sauce thickens, return all ingredients back to pan.
- Turn off heat and stir in beaten egg.
- Dish gravy over noodles.
Number of Servings: 5
Thursday, October 13, 2011 at 10:47 PM
Posted by Vivian in
Chinese,
Noodles
Finally after so long, I get to put on a new posting. I seemed to be running out of luck with my photos lately and often ended up chucking the whole lot. It was either due to the lack of natural lighting or the entire composition just doesn’t look right and the photos turned out to be in a total mess. Plus, I haven’t sighted any new recipes recently to get me excited and had been working perfectly fine just recycling what I had collected in the past.
Actually this recipe is just a variation to the Ee Fu Noodles I posted on months back. Some time ago, I bought a packet of Ee Fu Noodles with conpoy that cost me $30 and could barely feed two. I was really expecting something double that size If not for the free cash voucher I bought it with, I would have let out a big and long ouch. What’s more, there were only 2 miserable dried scallops in that box of noodles. I know dried scallops are expensive but still I felt cheated.
I decided that I was too cheapstake to pay $30 bucks for something that would only cost me half the price for double that portion if I whip it up in my own kitchen. And what’s more, a recipe that is almost idiot-proof.
The only additional step to the
original recipe is to add in the shredded dried scallops with the other ingredients during the frying process. Simple as that.
6 to 7 mid-sized dried scallops were soaked overnight, and shredded using finger tips just before cooking.
 |
Dried scallop also known as conpoy is viewed as a delicacy in Chinese cuisine.
Often added to congee and soup for added flavor |
Monday, December 13, 2010 at 11:34 PM
Posted by Vivian in
Chinese,
Mushroom,
Noodles
I need to declare that there is a shortage for chives in the market right now because it took me 2 trips to 2 supermarkets before I laid my hands on a bunch... and it was the last packet left on the shelf. Tough luck to the person who came after me... whoever he or she is. I can't believe that this is happening to me even after lowering my expectations and willing to settle for chives instead of yellow chives (which is really what this recipe calls for).
Despite replacing the yellow chives with chives, the taste is still close enough and I really couldn't tell the difference. At least to me... I didn't think it was a great deal even though I had deviated from the original recipe.
Ingredients:
- 3 pieces of Ee-Fu noodles
- 100 gm bean sprouts (head and tail removed)
- 2 packets of enoki mushrooms (pulled and separated apart)
- 8 pieces of fresh shitake mushrooms (stalk removed and sliced thinly)
- 5 stalks of yellow chives (julienned diagonally across about 1 inch long)
- 3 to 4 cloves of garlic (minced)
- 4 tablespoons of oyster sauce
- 1/2 tablespoon of sugar
- 1/2 tablespoon of Shaoxing Wine
- 2 cups of chicken broth
- Dark soy sauce
Preparation:
- Combine oyster sauce, sugar, Shaoxing wine and chicken broth to make braising sauce.
- Heat wok with 3 tablespoons of oil and 1/2 tablespoon of sesame seed oil.
- Add garlic to wok and fry briefly.
- Add in bean sprouts, chives and mushrooms and fry for 1 to 2 minutes.
- Pour in braising sauce and let simmer for another 1 to 2 minutes.
- Add Ee-Fu noodles into mixture. The noodles will start to soften due to soaking in the braising sauce.
- Slowly drizzle some dark soy sauce (about 2 to 3 tablespoons) over the noodles and stir to combine well.
- Continue to stir occasionally to ensure that noodles are evenly coated with braising sauce. Once done, there will not be much sauce left.
- Top with more chives as garnish before serving.
Number of Servings: 4
"Braised Ee-Fu noodles is a typical noodle dish served towards the end of a Chinese wedding banquet."
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 11:46 AM
Posted by Vivian in
Noodles,
Seafood
Ingredients:
- 4 bundles of egg noodles
- 200 gm of crabmeat
- 200 gm of shrimp (shelled and de-veined)
- 4 bunches of bak choy (cut into 1 inch long)
- 3 cloves garlic (minced)
- 4 tablespoons corn flour
- 2 cups chicken broth
Preparation:
- Pre-cook noodle and run under water to remove starch
- Heat up wok and add 2 tbsp of cooking oil.
- Add about 4 tbsp soy sauce into the wok.
- Add the noodles in and stir-fry around briskly. Few drops of sesame oil can be added for fragrance.
- Remove the noodles once well-coated and set aside.
- Using the same wok, add about 1 tbsp cooking oil and then stir-fry the shrimp and crabmeat till cooked.
- Put the noodles into the wok, and stir around to distribute the seafood evenly.
- Remove from wok and set aside.
- Mix the chicken broth and corn flour together in a small bowl.
- Heat about 1 tbsp cooking oil and saute the garlic till fragrant. Quickly pour in the mixture and add the bak choy to the mix. Bring to a boil.
- Add a splash of soy sauce for flavour. (A beaten egg can also be added to the gravy).
Number of Servings: 4
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, July 6, 2009 at 12:14 AM
Posted by Vivian in
Japanese,
Noodles,
Soup
I admit that before this, I had always thought that miso soup was simply miso paste mixed with boiling water. Good thing that I wasn't overly confident and checked the web for its recipe. Instead of water, it should be dashi plus miso paste.
I also found out the difference between red miso paste and yellow miso paste. The former contains more salt and is therefore more salty than the latter.
Ingredients:
- 200 gm udon
- 4 cups of dashi soup stock
- 1/3 cup of miso paste
Preparation:
- Bring dashi soup stock to boil.
- Using a small bowl, ladle some dashi over miso and mix to get a smooth paste. This is to prevent lumpy miso floating in the soup later.
- Turn down heat and add in miso.
- Allow the soup to simmer. Do not let the soup boil as the miso taste will dissipate.
- Serve miso soup over pre-cooked udon.
Monday, June 22, 2009 at 11:21 PM
Posted by Vivian in
Chinese,
Noodles,
Pasta
Matty came down with a slight flu last Thursday and I decided that I shall cook something soupy for him over the weekend.
On top of wanting to go easy with the boy's digestive system, after 2 full weeks of meal planning and meal preparation I really want to go easy on myself as well. "Keeping it simple" was the operative word. But to prevent someone going on hunger strike because the food wasn't exciting enough for his palate, I jazzed up the boring macaroni in chicken soup and came up with this (which didn't turn out to be quite as simple in the end!)....
Ingredients:
- 4 chicken thigh (with bone-in)
- 2l of water
- 5 dried Chinese mushroom (soaked overnight and cut into thin strips)
- Half a stick of carrot (cut into thin strips)
- 50 gm Xiao Bai Cai (cut into thin strips)
- 200 gm dried elbow pasta (pre-cooked)
- 5 tablespoons of corn flour
- 200 ml of water
- 2 tablespoons of light soy sauce
- 2 tablespoons of oyster sauce
- 2 teaspoon of sesame oil
- 2 eggs (beaten)
Preparation:
- Bring 2l of water to boil and add in chicken.
- About 10 minutes into cooking, add in dried mushroom
- Continue to let the soup simmer for another 10 minutes or until the chicken is thoroughly cooked.
- Season soup with a bit of salt.
- Remove chicken and mushroom from the soup
- Strain the soup and set aside.
- Shred chicken using finger tips and discard the bones.
- Bring soup to boil again and add in green vegetable and carrot.
- Mix in chicken and mushroom when the vegetables are almost done.
- Combine corn flour with 200 ml of water and mix thoroughly. Add in oyster sauce, light soy sauce and sesame oil, and stir well.
- Turn down the heat to slightly lower than medium and stir in corn flour mixture to soup.
- Once the soup has thicken, turn off heat and pour in beaten egg. Give a stir or 2 to break the egg up.
- Serve soup over precooked elbow pasta
Number of Servings: 4
Saturday, May 16, 2009 at 11:37 PM
Posted by Vivian in
Chinese,
Noodles
Earlier this week, I decided that I wanted to attempt to make some wontons but by a twist of fate the noodles has become the main subject of this post.
While unpacking the groceries that I brought home last night, to my horror the packet of wonton skins cannot be found. Not too sure what happened... might have left it at the checkout counter. Today was a chaotic day with the aircon cleaners swinging by to do the usual quarterly service and the delivery of our new television set. It was just too stressful having to drive out this morning to get a pack of wonton skins. I ended up blanching the minced pork and prawns to serve by the side.
What made me really pleased was the texture of the egg noodle that we had today. To think that it took me 10 minutes trying to decide whether to get that big bucket of Sau Tao brand egg noodles or some unknown brand but had only 5 servings in a pack which would just be enough for us. Because I know that Sau Tao brand's noodle will give me the desired taste of how a plate of Hong Kong style wonton noodles is suppose to be (based on prior experience from the instant noodles under this brand!), I decided that I shall bite the bullet and carted back the big bucket. No regrets and I look forward to dishing up more noodles with the wontons for sure!
Ingredients:
- 4 servings of Chinese egg noodles
- 2 tablespoons of sesame oil
- 2 tablespoons of light soy sauce
- 5 tablespoons of oyster sauce
Preparation:
- Mix sesame oil, light soy sauce and oyster sauce together.
- Divide mixture of sauce equally onto 4 plates.
- Bring 2 litres of water to boil and add in noodles.
- Use a pair of chopsticks to help separate the noodles and cook evenly until al-dente.
- Drain noodles and add noodles to sauce.
- Mix noodles with sauce thoroughly.
Number of Servings: 4
Monday, May 4, 2009 at 12:04 AM
Posted by Vivian in
Japanese,
Noodles
I wish I had chosen to make this noodle dish with udon instead of soba. Somehow the buckwheat taste doesn't go well with miso. I should have guessed as much because I don't recall ever seeing soba noodles served in miso soup. Anyway I am putting this down for records so that I will remember to try it again with udon that is!
To round off the meal, I made yakitori to go with the noodles. Yakitori is a once in a while treat for the family because I find it quite time-consuming having to skew the chicken one piece at a time... and it didn't help that Elaina was in a cranky mood today.
Ingredients:
- 7 ounces dried udon or soba (cooked according to instructions)
- 2 garlic cloves (minced)
- 6 ounces shimeji mushrooms
- 2 tablespoons light soy sauce
- 2 teaspoons miso paste
- 2 tablespoons finely minced parsley
Preparation:
- Heat oil in a skillet over a low heat and add the garlic cloves. Saute until fragrant.
- Turn up the heat and add the shimeji mushrooms and saute until the mushrooms are soft.
- Lower the heat and add a ladleful of water, soy sauce and the miso paste. Stir until the miso is dissolved well.
- Adjust seasoning with salt and pepper and leave the sauce to simmer.
- Add noodles to the sauce. Stir well to coat every noodle
- Serve with chopped parsley.
Number of Servings: 2
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
Monday, February 9, 2009 at 11:19 PM
Posted by Vivian in
Noodles
I couldn't believe it the first time I came across this recipe that this is actually a Thai dish, because there is not a single hint of spices that we often see in Thai cuisine. My guess is that this could be more Thai-Chinese. In any case, the taste isn't too bad... good enough to make me want to attempt it more than once.
Instead of spring onion which is what was called for in the original recipe, I replaced it with spinach just so to introduce more dietary fibre to the dish. And because I wasn't sure if the children will take to the taste, I added in mushrooms. Anything with mushroom is always an incentive to make them want to give it a try.
Ingredients:
- 2 cups uncooked macaroni
- 300gm chicken meat (sliced)
- 1/2 head onion (sliced)
- 100gm spinach (cut into 1 inch long)
- 10 button mushrooms (sliced)
- 2 tomatoes (sliced)
- 2 eggs
- 3 tablespoon oyster sauce
- 3 tablespoon light soya sauce
- 2 tablespoon sugar
- 3 tablespoon ketchup
Preparation:
- Pre-cook the macaroni. Drain and set aside.
- Heat oil in wok on medium heat. Add sliced onion and fry until fragrant.
- Stir-fry the chicken and season with oyster sauce, light soya sauce, sugar until the chicken is cooked.
- Add in mushroom and mix.
- Make room for eggs in the middle of the wok, scramble with spatula and spread the egg in a thin layer.
- When the egg sets, turn to the other side and mix well with chicken.
- Add in spinach and tomatoes and stir-fry quickly.
- Add in macaroni and mix thoroughly.
Number of Servings: 4
Sunday, February 1, 2009 at 3:42 PM
Posted by Vivian in
Chicken,
Japanese,
Noodles
A recipe that was spun-off from the beef version...
Ingredients:
- 300 gm soba (pre-cooked)
- 4 chicken thigh (sliced)
- 100 gm beansprout (tail and head removed)
- Teriyaki sauce
- 2 cloves of garlic (diced)
- 2 tablespoon of corn flour
Preparation:
- Marinate the chicken with 2 tablespoon of teriyaki sauce and corn flour for at least 1 hour
- Heat oil in wok and add in garlic
- Stir-fry the chicken until cooked with juices running out
- Add in the soba and 1/2 cup of teriyaki sauce and mix evenly
- Stir in the beansprout
- Top with some Japanese seaweed before serving (optional)
Number of Servings: 4
at 3:14 PM
Posted by Vivian in
Beef,
Japanese,
Noodles
This noodle dish originated from a famous Australia food magazine - Superfood Ideas, but this recipe is somewhat far from the original. I made a few tweaks to the recipe because I find the original a little too dry to my liking.
The most challenging part is to get the beef cooked to the right texture and it took me a few attempts before I got it right.
Ingredients:
- 300 gm soba (pre-cooked)
- 300 to 400 gm lean beef (sliced)
- 100 gm beansprout (tail and head removed)
- Teriyaki sauce
- 2 cloves of garlic (diced)
- Freshly ground black pepper
Preparation:
- Marinate the beef with 3 tablespoon of teriyaki sauce for at least 1 hour
- Heat oil in wok and add in garlic
- Using high heat, quickly stir-fry beef until 80% done and set aside
- Add 1/2 cup of teriyaki sauce to the same wok and bring it to boil
- Add soba to the boiling teriyaki sauce and mix evenly
- Stir in the beansprout and let it cook
- Put the beef back into the wok and stir-fry a little ensuring that it doesn't overcook
- Quickly grind some black pepper over the noodles and mix evenly
- Top with some Japanese seaweed before serving (optional)
Number of Servings: 4
Tuesday, January 27, 2009 at 11:33 PM
Posted by Vivian in
Chinese,
Noodles,
Pork
This is one dish that seems to have a wide variance in the ingredients that goes into the sauce. Being an amatuer, I have chosen to stick to the most basic recipe. I personally think that it is good enough for a quick-fix. The only 2 changes I have made to the original recipe are - added in some dried mushrooms and as well as some corn-starch to thicken the sauce so that it won't be too runny.
My Mum-in-Law recently made this with hoisin sauce because she ran out of Peking Dip Sauce. The sauce was yummy!! I shall attempt that one of these days.
Ingredients:
- 4 teaspoon garlic/shallots (chopped)
- ½ cucumber (shredded)
- 500g minced pork
- 4 dried mushroom (soaked overnight and diced)
- 4 tablespoon Peking Dip Sauce (甜面酱)
- 2 teaspoon light soya sauce
- 2 tablespoon dark soya sauce
- 400g flat white noodles (either Shanghai noodles or La-Mien)
- 80ml water
- 3 teaspoon corn flour
Preparation:
- Cook the noodles, drain and leave aside.
- Remove core and seeds from the cucumber. Cut into thin strips.
- Mix the corn flour with 80ml of water
- Heat wok, add the oil.
- Add garlic/shallots and stir fry until slightly brown.
- Add the minced pork and stir fry till the pork is cooked.
- Add in the mushroom when the minced pork is 90% done.
- Add Peking Dip Sauce, light and dark soya sauce.
- Add in corn-starch and simmer for 2 to 3 minutes.
- Serve meat sauce over noodles
Number of Servings: 4
Monday, January 19, 2009 at 12:21 AM
Posted by Vivian in
Japanese,
Noodles
Ingredients:
- 4 packs of udon noodles
- 6 cups of dashi
- 1 teaspoon sugar
- 1 tablespoon mirin
- 1/2 cup soy sauce
Preparation:
- Heat up dashi.
- Add sugar, mirin, soysauce.
- Turn off gas before it comes to a boil.
- Boil udon and drain.
- Put noodles in empty warmed bowls and add in soup
Number of Servings: 4
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