Wong Tai Mee (King's Noodles) 皇帝面

Wong Tai Mee (King's Noodles) 皇帝面

Recipe source :  Doris Choo @ Sumptuous Flavours

Wong Tai Mee literally translates into King's noodles. They are dried egg noodles folded conveniently into a ball. I said it is very convenient because I  always estimate each ball of this wong tai mee for one person. 

 Dried wong tai mee

I stocked up on a fair amount of dried foodstuff including this dried wong tai mee in advance for the festive season knowing most eateries are closed during the first few days of the Chinese New Year.

I cooked this for brunch since everybody woke up late.

Ingredients

4 dried wong tai mee
2 shallots, sliced
20g dried shrimps
100g fresh shrimps, remove shells and tails
150g minced pork ( add 1 tsp soy sauce, a dash of sesame oil and a dash of pepper to marinate )
100g mustard green, or choy sam ( cut into lengths of 3 cm )
150g bean sprouts
5 tbsp cooking oil

Seasoning ingredients

1 1/2 tbsp soy sauce
1 1/2 tbsp oyster sauce
1 tsp sugar
3/4 tsp salt
1 1/2 Chinese rice bowls water

Method

1.  Bring half a pot of water to the boil. When boiling add in the egg noodles and boil for 3 minutes or according to instructions on the package. Drain away the boiling water and rinse noodles with running water. Drain well and set aside.
2.  Heat wok until very hot. Add in 1 tbsp of the cooking oil and stir fry the bean sprouts for 1 minute. Dish up and set aside.
3.  In the same wok, add the remaining 4 tbsp cooking oil. Saute sliced shallots until lightly brown. Add in minced pork and stir-fry until the minced pork is broken into smaller pieces. Push this aside and add in dried shrimps and fresh shrimps. Continue to fry and add in mustard greens. Mix everything together and add sauce ingredients. Allow this to simmer for 2 to 3 minutes.
4.  Add in the par-boiled egg noodles. Use a pair of wooden chopsticks to toss the noodles to ensure they are well coated with sauce. Continue to toss and mix until noodles are dry.
5.  Dish up and serve with cut chilli padi in soy sauce.

Serve this with cut chilli padi in soy sauce. Yummy !!

Chinese New Year Dish : Longevity Noodles 长寿面

Chinese New Year Dish : Longevity Noodles 长寿面

Recipe source :  Adapted from cookbook : Regional Chinese Cooking

For some Chinese communities, noodle is a must for the reunion dinner during the Chinese New Year. Do not cut them short just for purpose of easy handling. Cutting them short is a no-no during Chinese New Year. The noodles must be in long strands, the longer the better.

This is because the Chinese believes that the long strands of the noodles symbolise good health and long life. Therefore, it is very auspicious to have a noodle dish, especially longevity noodles for the Chinese New Year reunion dinner. Longevity noodle eaten on the eve of the Chinese New Year is believed to usher in a full year of good health, good tidings and long life!

Ingredients

250g dried egg noodles
100g pork, sliced and marinate with a little cornflour and soy sauce
1 large squid, cut into pieces or rings
6 large prawns, ( 150g ), remove shell but keep tails intact
4 dried mushrooms, soaked and cut into slices
50g carrots, cut into rings to resemble gold coins
5 - 6 pieces baby abalone ( canned ones )
120g mustard green, ( choy sum ) cut into sections
1 tbsp garlic, chopped
3 slices ginger
3 tbsp cooking oil

 Dried egg noodles, longevity noodles

 Mushrooms, sliced thinly

 Squid, cut into pieces

 Prawns, remove shells but keep the tails intact

 Pork slices, marinate with a bit of cornflour and a dash of soy sauce

Carrots, cut into rings to resemble gold coins

Mustard greens, cut into sections

Canned baby abalone

Seasonings

1 1/2 tbsp soy sauce
1 tbsp oyster sauce
1 tsp dark soya sauce
1/2 tsp salt
1 tbsp sugar
1 tbsp Chinese rice wine
1 1/2 cups water

Mix all the seasoning ingredients together until the sugar and sauces are dissolved. Set aside.

Method

1.  Bring half a pot of water to the boil. When it is boiling, add in the dried egg noodles and allow to boil until soft. Refer to package instructions for the time taken to soften them. ( For mine, I boiled about 9 minutes because I like the noodles very soft )
2. Pour the boiled noodles into a colander and allow running water to rinse them. Drain and set aside. 
3.  Boil another pot of water to blanch the squids for 1 minute. Drain and set aside.
4.  Heat a wok and add 3 tbsp cooking oil to it. Saute chopped garlic and ginger slices until fragrant.
5.  Add in mushrooms, pork slices, prawns, carrots, mustard green and squids. Stir-fry all the ingredients and mix them well together. 
6.  Add in the seasoning ingredients and the water solution. Allow to simmer for 2 to 3 minutes. Scoop up all the ingredients, leaving only the sauce in the wok.
7.  Add in the boiled noodles into the sauce in the wok. Use a pair of chopsticks to toss the noodles to ensure the sauce coats every strand of noodle. Toss until almost dry.
8.  Remove the noodles and transfer to serving dish. Top up the noodles with all the ingredients. 
9.  Serve hot.

I am linking this post to My Treasured Recipes #5 - Chinese New Year Goodies Jan/Feb 2015

Hosted by Miss B of Everybody Eats Well In Flanders 

and co-hosted by Charmaine of Mimi Bakery House

I am linking this post to Cook-Your-Book #20

Hosted by Joyce of Kitchen Flavours

I am linking this post to Little Thumbs Up

The theme for January 2015 is Noodles and Pasta 
Hosted by  My Bare Cupboard

This event is organised by Zoe of Bake For Happy Kids 
and Doreen of My Little Favourite DIY

Supreme Soy Sauce Fried Noodles 豉油皇炒麵

Supreme Soy Sauce Fried Noodles 豉油皇炒麵

Recipe source : Adapted from Christine's recipes

This supreme soy sauce fried noodles is perfect for our breakfast on the first day of the Chinese New Year. It is wholly vegetarian. Our family observes a vegetarian diet on the first half day of the Lunar Chinese New Year.

A tasty vegetarian noodle dish. We like its simplicity.

Ingredients

320g dried egg noodles
200g bean sprouts
85g chives, cut into sections of 3 cm
1 shallot, sliced
A small piece of ginger, grated

Sauce

3 tbsp water
1 1/2 tbsp soy sauce
3 tsp dark soy sauce
2 tsp sugar
3 tsp oyster sauce
sesame oil, to taste

Mix the sauce ingredients together. Make sure the sugar is dissolved completely. Set aside.

 Dried egg noodles

 Bean sprouts

 Chives

Method

1.  Bring half a pot of water to the boil. When boiling add in the egg noodles and boil for 3 minutes or according to package instructions. Drain away the boiling water and rinse noodles with running water. Drain well and set aside.
2.  Heat oil in wok over high heat. Add 1 tbsp oil. Quickly stir-fry the bean sprouts for 1 minute. Remove and set aside.
3.  Using the same wok, add 1 tbsp oil and stir-fry chives over high heat for 1 minute. Remove and set aside.
4.  Add 3 tbsp oil to the same wok, saute onion slices and grated ginger until slightly brown.  Add in noodles. Use a pair of chopsticks to loosen the noodles. Add in the sauce ingredients in a steady stream and combine the noodles well. 
5.  Toss in the bean sprouts and chives and mix well.
6.  Dish up and serve immediately. 

I am submitting this post to Asian Food Fest : Hong Kong + Macau - Jan & Feb 2014, hosted by Annie from Annielicious Food

 

Pan Meen - Dry Style 干捞板面

Pan Meen - Dry Style 干捞板面

Recipe source :  Doris Choo


I wanted to make "mee hoon Kuay". You know, the type of soupy pan meen where the dough is torn and pulled into odd pieces by hand. I love soupy "mee hoon kuay" with lots of vegetables  and deep-fried anchovies at my favourite mee hoon kuay hawker stall at the bridge.

I started out in high spirits. I took out my pasta machine with the intention of making the dough and then using it to roll out flat sheets of dough to be torn into pieces later. Alas, halfway through gathering the ingredients, laziness got the better of me!  All of a sudden I did not feel like boiling stock from scratch and I began to shudder at the thought of having to pull and tear the dough into bite-sized pieces! So I changed plan and quickly completed the process of making egg noodles and used that as my pan meen. Since I was too lazy to boil stock I decided to make pan-meen dry-style instead.

It was a unanimous thumbs up!

Ingredients

300g  egg noodles
1 tbsp oyster sauce
1 tbsp dark soya sauce
3 tbsp garlic oil 
1 tsp soy sauce

Preparation Instructions for Egg Noodles

1.  Place the three types of sauces and garlic oil in a large bowl or plate.
2. Par-boil the egg noodles as per the instructions in my post on egg noodles. 
3. For this pan meen - dry style, you will need to rinse the egg noodles with hot boiling water again after par-boiling and rinsing with running tap water.
3.  Transfer the blanched egg noodles into the large bowl of sauces and garlic oil. Mix well. Set aside.

 Egg noodles mixed with sauces and garlic oil

Ingredients for Minced pork & mushroom sauce

180g minced pork

40g dried mushrooms, soaked until soft and cut into thin slices

1 tsp oyster sauce

1 tsp dark soya sauce

1/2 tsp salt

dash of pepper

1 tsp sugar

1 tsp minced garlic

2 tbsp cooking oil

1 tsp cornflour

1 cup water

Preparation Instructions for the minced pork & mushroom sauce

1.  Heat wok and add cooking oil.

2.  Saute minced garlic until fragrant.

3.  Add in sliced mushrooms and stir-fry for one minute.

4.  Add in minced pork and fry until the  minced meat is broken into pieces and turned whitish.

5.  Add in water and all the seasoning ingredients.

6.  Cook until almost dry. If you like more gravy, add in more water.

Minced pork and mushroom sauce

Optional choices :

I added stir-fried amaranth greens for a more balanced diet. 

If you are interested to know more about this dish, please read up my post on Stir-Fried Amaranth Greens With Anchovies 
 

Stir-fried amaranth green with anchovies

Deep-fried Anchovies

40g anchovies or ikan bilis 

1.  Wash and drain the anchovies. 

2.  Pat dry with paper towels

3.  Deep-fry in hot oil until golden brown and crispy.

Serving:

Now we have the egg noodles, meat sauce , stir-fried amaranth greens and deep-fried anchovies. They are all ready. All you need to do is spoon noodles into individual bowls or plates and add in the meat sauces, anchovies and vegetables of your choice.

Enjoy this very delicious pan meen-dry style !

Thumbs Up!

Buttery Lemon Parsley Noodles (Ree Drummond)

Buttery Lemon Parsley Noodles (Ree Drummond)

Recipe source :  Ree Drummond

I used egg noodles to make this dish instead of pasta. It is very smooth and buttery with a tinge of sourish taste from the lemon. The chopped parsley complimented and enhanced the flavour of the noodles.

The flavour is very unique. Perhaps it is because I am more accustomed to Chinese and Asian cooking. I guess it is more suitable for people who like Western food.  

Nevertheless, it was a very pleasant change from my routine and broadens my exposure to different ways of cooking and different cultures as I blog along happily. 

Now,  I suddenly crave for a glass of wine to go with this!

Cheers!

Ingredients

120g egg noodles
2 tbsp butter
2 stalks parsley, chopped
1 tbsp lemon juice
zest from 1/4 of lemon
salt to taste
dash of pepper

 Parsley and lemon

Some home-made egg noodles

Preparation Instructions

1.  Blanch egg noodles in boiling water until al dente. Drain and set aside,
2.  Melt butter in a wok over medium heat. Throw in the blanched egg noodles and cook for a minute or two.
3.  Add lemon juice and lemon zest. Then add in the chopped parsley.
4.  Add salt and pepper to taste.
5.  Toss to mix everything together.
6.  Dish up and serve immediately.

I am linking this post to "Cook Like A Star" 

 

Hosted by Baby Sumo of Eat Your Heart Out, 

Zoe from Bake For Happy Kids and Mich from Piece of Cake 

Home-made Noodle Soup 清汤面

Home-made Noodle Soup 清汤面

Recipe source :  Doris Choo


I used the whole 500g of freshly-made egg noodles  to cook noodle soup. The amount almost filled up my whole wok to the brim. There is no way the three of us at home could finish that amount of food! Knowing  that soupy noodles has to be eaten almost immediately, I quickly packed them into a tiffin carrier for my sister-in-law who lives a few blocks away from our house. SK's sister was all smiles when he delivered the tiffin carrier containing the hot and steaming home-made noodles to her doorstep.

Ingredients

500g fresh home-made egg noodles 
350g lean pork, marinated with 1 tbsp soya sauce and 1 tbsp cornflour
100g shrimps
5 pieces deep-fried fishballs, sliced
4 stalks of ( choy sum), cut into sections
800ml chicken stock
1000ml water
1 tbsp minced garlic
2 tsp salt, or to taste
1/2 tsp pepper
2 tbsp cooking oil

 

 Home-made Hong Kong-styled alkaline egg noodles

 Please visit my post on egg noodles for the recipe and instructions

Choy sum, pork slices, shrimps and fishball slices

Instructions  

1.  Prepare 500g of egg noodles which has already been par-boiled. 
2.  Heat wok until hot. Add cooking oil and saute the minced garlic until fragrant. 
3.  Add chicken stock and water and bring to a full boil.
4.  Add choy sum, marinated pork slices, fishball slices and shrimps.
5.  Once the contents start to boil again, add in the par-boiled egg noodles.
6.  Let simmer for 3 to 4 minutes and switch off the flame.
7.  Serve immediately.
8.  Portion is enough for four to five people.

Looks so yummy!

See the texture of the egg noodles ? 

They are definitely different from the store-bought yellow noodles