Making Hong Kong-style Alkaline Egg Noodles 港式蛋麵

Making Hong Kong-style Alkaline Egg Noodles
港式蛋麵

Freshly made noodles

Blanched noodles

Recipe source :  Madame Huang's Kitchen


I have earmarked this recipe for more than a year. Finally, today, I got to try out this fabulous recipe. The blog described in details the step-by-step process of making the noodles.

I am very happy that my attempt has been successful. However, I believe it can be further improved. The colour and texture of these home-made egg noodles are different from the store-bought yellow noodles. It is definitely worth the extra effort to make my own egg noodles. I am already thinking about the possibilities of great noodle dishes I can create using these egg noodles. 

The basic recipe yielded about 500g of raw egg noodles which is  sufficient to serve four to five people.
 

Ingredients

 
1/2 tsp alkaline water
2 tbsp filtered water
2 1/4 cup flour
3 large eggs
Extra flour for rolling out the dough

Instructions

 
1.  Pour alkaline water into filtered water before mixing it into the flour and eggs.
2.  Form a soft dough, cover it with a cloth and let it rest for about 30 minutes to relax the gluten.
3.  Cut the dough into four portions and roll out the dough, dust with flour to prevent the dough from sticking together.

Some pictures to show the step-by-step process :

Put all ingredients into the bowl of a mixer

Mix until a soft dough is form. Cover with a cloth and let it rest for 30 minutes

Cut into four portions. Cover the other three portions with a cloth while you work with the first portion.

I used a noodle maker to roll the dough until smooth

Then I passed the dough through the cutting rollers to make thin noodles

 The raw egg noodles dusted with flour 

This batch has been par-boiled

This is the first time I am making noodles at home and also the first time I am using a noodle maker which is brand new. I had bought it at a 70% discount more than a year ago!  I guess given more practice, I can improve on the processes. 

N.B. Freshly made noodles are best eaten on the same day.

To par-boil the noodles :

1.  Bring a large pot of water to a full boil.
2.  Add noodles to the boiling water and stir gently until the water boils again.
3.  Cook the noodles until barely tender then drain in colander set in the sink.
4.  Rinse the noodles with cool running water.
5.  Drain and set aside for later use.

As this post on the making of egg noodles has already taken much space here, I shall post the cooking of this egg noodles in a separate post.

Updated :  Please visit my post on

1)  home-made noodle soup

2) Egg Noodle With Shimeji Mushrooms

Meanwhile, I am linking this post to Baby Sumo of Eat Your Heart Out

This event is linked to Little Thumbs Up

The event is organised by Zoe of Bake For Happy Kids

and Doreen of My Little Favourite DIY

The ingredient for August is 'egg'

Waxed Meat Kai Lan 蜡味芥蓝

Waxed Meat Kai Lan 蜡味芥蓝

A wonderful combination of meat and vegetable

Recipe source : own ( replicating from a Petaling Jaya Chinese restaurant )

Two years ago my cousin invited our family to a Chinese New Year lunch. The restaurant was in Section 14, Petaling Jaya. There were a few banners promoting the chef's culinary expertise and they displayed pictures of the chef's award winning dish. At that time I did not pay too much attention to the banners nor the name of the restaurant and chef because I was busy catching up with my cousin on her latest happenings and her family. But SK and I can vividly remember this dish of waxed duck and waxed meat cooked with kai lan. The dish was beautifully presented and the taste was of course wonderful. 

Since we have waxed duck and waxed meat in our refrigerator, SK and I decided to replicate this wonderful dish to share with you.

Ingredients

1 1/2 waxed drumstick
1 piece of "kwai fah yoke"
400g Hong Kong kai lan

Top: Waxed duck drumstick  Bottom: A piece of "kwai fah yoke"

To prepare the waxed duck drumstick for cooking 

Bring 1 litre of water to the boil. Immerse the waxed duck into the boiling water and let it simmer for about 5 minutes. Drain away the water and pick off the remaining feathers that are stuck to the skin. The boiling will help to remove some of the excessive oil found on the waxed duck drumstick.

How to prepare the Hong Kong kai lan

• Bring 1 litre of water in a pot to the boil
• Add in 1 tsp of lye water (kan sooi in Cantonese)
• Boil the Hong Kong kai lan for 2 minutes
• Drain and wash under a running tap and set aside
• Bring another litre of water to the boil
• Add 1 tsp sugar
• Blanch the Hong Kong kai lan for another minute
• Drain and set aside.

 

Final Preparation

1.  Chop the boiled waxed duck drumstick into bite-sized pieces.   
2.  Cut the "kwai fah yoke" into small pieces.
3.  Place both waxed meat on a metal dish and steam over boiling water for 15 minutes.
4.  In a large bowl, place kai lan and the steamed waxed meat together and mix well. 
5.  Arrange them on a large plate.
6.  Ready to serve. Enjoy !

A great Chinese New Year dish for the whole family

I am submitting this post to Chinese New Year Delights 2013

hosted by  Sonia aka Nasi Lemak Lover