Indonesian Fried Noodle (Mie Goreng Indonesia)

Indonesian Fried Noodle ( Mie Goreng Indonesia )

Recipe source : Adapted from Indochine Kitchen


Wow! This is really hot and spicy! For those not accustomed to hot and spicy food, you better reduce the amount of chillies and pepper for a milder flavour. The spice paste has a very distinct peppery flavour which taste really good, that is if you like spicy food with lots of pepper.

This noodle dish is meatless.

Ingredients For Spice Paste

2 cloves garlic
10 shallots
4 candle nuts, toasted
1/2 tsp whole peppercorns

Pound all the ingredients together using a mortar and pestle or use a spice grinder to mince them.

Using a mortar and pestle to pound the spice paste

Ingredients For Stir-Frying

400g noodles
150g beansprouts   ( I did not use this )
150g Chinese green cabbage, cut into 5 cm length   ( I used choy sam )
5 stalks of spring onion, cut into  5 cm length
3 sprigs parsley, cut into 2cm length
10g chilli padi, sliced
1 tomato, quartered   ( I did not use this )
3 tbsp cooking oil               
1 tsp salt
1 1/2 tbsp sweet soya sauce
1/2 cup water

 Spring onion, cut into 5 cm sections

 Chinese parsley, cut into 2 cm sections

 Chilli padi or bird's eye chilli, sliced

 Choy sam, cut into 5cm sections

 Noodle, rinsed and drained

Method

1.  Heat oil in a wok. Add spice paste and chillies and stir-fry for two minutes.
2.  Toss in choy sam, spring onions and beansprouts (if using). Mix quickly and fry for one minute.
3.  Add noodle, tomato, sweet soya sauce, salt, chopped Chinese parsley and water.
4.  Keep stirring until almost dry.
5.  Serve warm. 

I am submitting this post to Asian Food Fest  :  Indonesia  

Hosted by Alice from I love. I Cook. I Bake

Noodle with a shocking twist

Noodle with a shocking twist

Two days before the Chinese New Year we were planning to have a steamboat dinner, but our youngest son, YS had other plans. He wanted to join his friends to eat out, but we told him we were having abalone that evening and he suggested that we reserved two baby abalones for him which we did. We were wondering what he was going to do with two tiny little abalones and we got a shock of our lives when he showed us what he did.

Ingredients

1 packet instant seafood noodle
2 baby abalone
2 pieces fried dumplings or sui-kow
500 ml water

Method

1.  In a small pot, bring 500 ml water to a boil.
2.  Add in instant noodles and cook according to package instructions.
3.  Transfer noodles to a big bowl.
4.  Add in baby abalone and sui-kow.
5.  Ready to serve.

Pad See Ew (Stir-fried Flat Noodles, Thai-Style)

Pad See Ew (Stir-fried Flat Noodles,Thai-Style)~(Bill Granger)

Recipe source :  Adapted from Bill Granger

There are similarities between this 'pad see ew'  and our local Malaysian 'char kuey teow'. The difference is that our local char kuey teow uses bean sprouts, chives, shrimps and cockles while Thailand's pad see ew uses pork and kai lan or broccolli. 

Pad See Ew is slightly sweet. The Malaysian char kuey teow is hot with minced chillies. 

Each stir-fry technique is unique in its own way. Both versions are delightful!

Ingredients

2 tbsp cooking oil
3 cloves garlic, chopped
200g pork, sliced
2 tbsp light soy sauce
1 tbsp castor sugar
1 tsp dark soy sauce
400g Chinese broccoli (Kai Lan),cut into sections
2 eggs
500g flat rice noodles (kuey teow)

Chopped garlic

Pork slices

Eggs

Chinese broccoli

Flat noodles (kuey teow)

Method

1.  Heat wok over high heat.
2.  Add oil. Stir-fry chopped garlic.
3.  Add pork slices and fry for 2 minutes.
4.  Add Chinese broccoli and stir-fry until the vegetables turn soft.
5.  Push the meat and vegetables to the side of the wok, then add in eggs and fry for a while. 
6.  Mix the eggs, meat and vegetables.
7.  Add in light soy sauce, dark soy sauce and castor sugar.
8.  Mix well and add in flat noodles. Make sure the noodles are coated with the sauce.
9.  Cook for a couple of minutes more or until almost dry.

I am submitting this post to Asian Food Fest  (Thailand) - November Month

hosted by Lena of Frozen Wings

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

 

Hosted by  Zoe from bake for Happy Kids and Yen from Eat Your Heart Out and Mich from Piece of Cake

GL's Cooking : Fried Udon

GL's Cooking :  Fried Udon

Fried udon by my daughter, GL

Cooking for one person, GL reduced the quantum of food as well as substituted some of the ingredients, either by choice or because of the non-availability of the required items where she lives.

Ingredients GL used to fry the udon :

20g lean pork, cut into slices
2 pieces of bacon, fried to extract the oil, then discard or to be eaten separately
20g shrimps
3 stalks choy sum
1 clove garlic,chopped
1 packet of udon

For more details on seasonings and instructions,  please visit my post on fried noodles

My version of fried noodles

Fried Noodles 炒面

Fried Noodles 炒面

 

  A  plate of delicious fried noodles

 

Ingredients

100g dried noodles
100g choy sum
150g pork slices
100g shrimps ( shelled and with veins removed )
2 tbsp lard or cooking oil
1 tbsp minced garlic

Sauce Ingredients

1 1/2 tbsp oyster sauce
1 tbsp dark soy sauce
1 tsp sugar
1/2 tsp salt
1 1/2 Chinese rice bowl of water

Dissolve all the sauce ingredients in a large bowl

How To Marinate Pork Slices

1/2 tsp shao hsing wine
1 tsp cornflour

Add wine to the pork slices in a bowl. Mix well. Then add in the cornflour and mix thoroughly. Set aside for later use

Pork slices and shrimps

How To Soften The Dried Noodles

 

Boil the dried noodles in 1.5 litres of water for 20 minutes until soft. Drain, rinse with running tap water and set aside for later use.

A packet of dried noodles 

This is how the dried noodles look like

The boiled and softened noodles

How To Prepare The Choy Sum

Add 1/2 tsp of lye water to 1.5 litres of water and bring it to a boil. Blanch the choy sum in the boiling water for 1 minute. Drain, rinse with cold water and set aside for later use. 

 Boiled choy sum

Instructions

1.  Heat 2 tbsp of lard or cooking oil in a wok and saute the minced garlic till light brown and fragrant.
2.  Add in the sauce ingredients and bring to the boil over medium fire
3.  Add in the pork slices and let it simmer for 3 minutes, stirring lightly
4.  Add in the shrimps and let it cook for 1 minute. Keep stirring
5.  Add in the choy sum and let it simmer for 1 minute and remove the choy sum and place them on a plate
6.  Add in the boiled and softened noodles and stir for another minute or two. Mix well.
7.  Dish up and serve hot

Note : The choy sum need to be removed earlier to avoid it from being overcooked.

Fried Vermicelli With Crab 米粉炒螃蟹

Fried Vermicelli With Crab 米粉炒螃蟹

 

  Exceptionally good !

My family and I first tasted this fried vermicelli crab at a seaside restaurant in Kuala Selangor. It was very good but it cost me a bomb. So when we got home, we replicated it. It was so much cheaper and equally good !

Ingredients

2 medium-size crabs ( clean and cut up into four piece, use something hard to crack the pincers)
250g choy sum ( wash and clean )
200g dried vermicelli ( soak in water until soft, drain and set aside )
4 tbsp cooking oil
2 tbsp minced garlic
10g ginger ( sliced thinly )

Sauce Ingredients

 2 tbsp of abalone sauce
 1 tbsp of oyster sauce
 2 tbsp of black soy sauce
 1 tsp salt
 2 tsp sugar
1/4 tsp m.s.g

Dissolve the sauce ingredients in 1 Chinese rice bowl of water

Instructions To Boil The Choy Sum

1.  In a pot, add in 1 litre of water and 1/2 tsp of lye water ( kan sui in Cantonese )
2.  Bring it to a boil
3.  Add in the choy sum and let it simmer for 1 minute
4.  Drain, rinse with fresh water and set aside

Cooking Instructions

1.  In a wok, add 4 tbsp of oil and fry the minced garlic and ginger slices until light brown and fragrant
2.  Add in the crabs and use medium fire to fry until nearly cooked
3.  Add in the sauce ingredients and let it boil for 5 minutes. ( Use more water if necessary )
4.  Dish up the crabs only and set them aside. Leave the gravy in the wok
5.  Add in the choy sum and let it simmer for 1 minute. Dish up and set aside.Leave the gravy in the wok.
6.  Add in the vermicelli and use a pair of bamboo chopsticks to stir the vermicelli over medium fire until it is nearly dry and begin sticking to the wok. (Note: test the vermicelli to see if it is soft enough otherwise add a little more water and continue stirring)
7.  Dish up the vermicelli on a big plate. 
8.  Arrange the crabs and choy sum around the vermicelli

  You can replicate it too !

 

Mee Suah Soup With Sui Kow Dumplings

Mee Suah Soup With Sui Kow Dumplings

 

Garnish with chopped spring onion and shallot oil

Ingredients

 

Uncooked dried mee suah

Ingredients for 1 serving

1 bundle of mee suah
3 pieces of sui kow dumplings
400ml of chicken stock
1/4 tsp salt, or to taste
1/4 tsp sugar
A dash of pepper

Garnishing

1/2  stalk spring onion, chopped
1/2  tsp shallot oil


Note 1 :  You can refer to my previous post on how to make sui kow dumplings, click here

Note 2 :  You can read up this post on how to make shallot oil, click shallot oil

Instructions

1.  In a pot, bring 500ml water to boil
2.  Add in the dried mee suah. Stir it with a pair of chopsticks to loosen the bundle
3.  Let it boil for 2 minutes, scoop up the mee suah and drain away the excess water
4.  Place the mee suah in a large bowl. Set aside
5.  In a clean pot, bring the chicken stock to boil
6.  Add in the 3 pieces of sui kow, salt, sugar and pepper
7.  Once the sui-kow floats to the surface, it's cooked
8.  Pour the sui kow and the soup into the bowl of mee suah
9.  Add in the garnishing
10. Serve immediately and eat while it is hot

Makes a great breakfast

Fried Vermicelli With Stewed Pork Slices 扣肉米粉

Fried Vermicelli With Stewed Pork Slices 扣肉米粉

 The Cantonese call this 'Kow Yoke Mai Fun'

A few years back, fried vermicelli with stewed pork slices seemed to be the rage in town. To savour this fried vermicelli in a restaurant is costly and anyway, the restaurant used canned stew pork which can be easily bought from any grocery store. We tried recreating this at home and we successfully replicated it. Our creation at home tasted just as great. Try it out today and see for yourself. 

 

Ingredients

 

200g vermicelli ( bee hoon )

200g choy sum

1 tbsp of minced garlic

2 tbsp of cooking oil

Sauce Ingredients

 

2 tbsp of abalone sauce

1 tbsp of oyster sauce

2 tbsp of dark soya sauce

1 tsp of salt, or to taste

2 tsp of sugar

Mix the above sauce ingredients with 1 Chinese rice bowl of water

Preparatory Instructions :

 

Choy Sum 

 

 1. Trim away the old and yellow leaves of the choy sum.

2.  In a pot, bring 1 1/2 litres of water to boil.

3.  Add in 1/2 tsp of lye water or kan sui in Cantonese

4.  Add in the choy sum and let it blanch for one minute

5.  The boiling water will turn yellow. Drain away the yellow water and rinse the choy sum with fresh water.

6.  Set aside

 

Canned stewed pork slices

 

1.  Open the can, take out half of the stewed pork slices and half of the liquid from the can

2.  Place the slices and liquid into a bowl

3.  Keep the balance for future use

4.  Remove as much of the oil as possible while retaining the brown liquid

Vermicelli ( bee hoon)

 1.  Soak the bee hoon in water for 5 minutes

2.  By now it would have softened

3.. Drain away the water and set the vermicelli aside

Cooking Instructions

 

1.  In a wok, heat 2 tbsp of cooking oil till hot

2.  Add in 1 tbsp of minced garlic and saute until light brown and fragrant

3.  Add in the sauce ingredients and another additional 1/2 Chinese rice bowl of water

4.  Let it boil and add choy sum and stir  for one minute. Dish up and set aside

5.  Add in the vermicelli and use a pair of bamboo chopsticks to stir until the liquid has evaporated and by now some of the vermicelli began sticking to the wok and when the vermicelli looks dry

6.  Add in the stewed pork slices and the brown liquid into the vermicelli and stir for one minute

7.  Dish up the vermicelli and the pork slices put into a big plate

8.  Add in the choy sum

Delicious fried vermicelli (bee hoon) with stewed pork slices

Fried Vermicelli (beehoon)

Fried Vermicelli (beehoon)

  

 A plate of great tasting fried vermicelli or beehoon

SK's fried vermicelli or beehoon is well known within the extended family circle. Whenever there is a small family gathering, this fried beehoon is always the choice by popular demand. The young and the old alike will be asking for this fried vermicelli even though there may be other great dishes on the table. It has become a tradition of sorts to have this fried vermicelli to be synonymous to family gatherings.

Ingredients

 

200g vermicelli (beehoon)

200g choy sum

120g prawns (shelled and with veins removed) 

1 tbsp minced garlic

2 tbsp cooking oil

Sauce Ingredients

 

2 tbsp abalone sauce

1 tbsp oyster sauce

2 tbsp dark soya sauce

1 tsp salt

2 tsp sugar

Dissolve all the above sauce ingredients in one Chinese rice bowl of water

Choy Sum :

1. Clean the choy sum and trim away the old and yellow leaves

2.  In a pot, bring 1 1/2 litres of water to a boil

3. Add 1/2 tsp lye water (kan-sui) into the boiling water

 4. Add in the choy sum and boil for 1 minute.

5. The water will turn yellow. Drain away the yellow water.

6. Use water to rinse the par-boiled choy sum.

7. Drain dry and set the choy sum aside

Vermicelli (beehoon) :

  1. Soak vermicelli in cold water for 5 minutes. By now it would have softened. Drain away the water and set aside.

Prawns : 

1. Remove the shells from the prawns

2. Remove the veins and wash

3. Drain and set aside.

Cooking instructions

1.  In a wok, heat 2 tbsp cooking oil until hot

2.  Add in the minced garlic and saute until light brown and fragrant

3.  Add in the sauce ingredients and another half a bowl of water

4.  Let it boil

5.  Add in the par-boiled choy sum and stir for 1 minute. Dish up the choy sum and set aside

6.  Add the prawns into the boiling sauce and let it cook for 2 minutes

7.  Add in the pre-soaked vermicelli.

8.  Use a pair of long bamboo chopsticks to stir the vermicelli until much of the liquid has evaporated

9.  By now some strands of vermicelli would be sticking to the surface of the wok and the vermicelli looks dry

10. Dish up the vermicelli and prawns onto a large plate

11. Add in the choy sum