Showing posts with label Noodles. Show all posts
Showing posts with label Noodles. Show all posts

Wednesday, 20 November 2013

Braised Narcissus Pork Trotters Bee Hoon/Rice Vermicelli (猪脚米粉)

I have been quite busy lately and when it's time to prepare meals for my family, I go for the simplest and the easiest way; without having to cook few dishes. It would usually all-in-one pot dish or just one-dish meals. I usually serve noodles or bee hoon (rice vermicelli) when I am busy or just for a change.

Braised Pork Trotters Bee Hoon is one of our favourites.  I am sure most Chinese families have been eating this since their childhood days and I am no exception.  It's so easy to prepare and yummylicous too.  I remember Phong Hong's Braised Pork Trotters Bee Hoon which I came across recently and decided to follow her recipe.  In fact, it's more or less the same, except that my way of cooking has added ingredients such as shredded mushroom, bird's eyes chilies (cili padi) but minus the fish sauce and Chinese Cooking Wine.  Do hop over to Phong Hong's blog and you will be drooling over her yummy pics.  So, this time, I practically follow her recipe with some very minor changes.

Ingredients :
- 1 packet bee hoon
- 2 cans Narcissus pork trotters with mushrooms
- 1 bunch of choy sum
- 6 cloves garlic (chopped)
- Cooking oil

Sauce ingredients : (to taste) - Mixed and stir well
- 1 tbsp dark soya sauce
- 2 tbsp light soya sauce
- 1 tablespoon fish sauce
- A dash of Chinese cooking wine (Hua Tiao Chiew)
- Hot water (enough to braise the bee hoon)

Method :
1. Rinse and soak bee hoon in water until softened. Drain and set aside.
2. Heat up oil in wok and saute garlic until fragrant.
3. Empty the cans of pork trotters into the wok.
4. Briefly stir it over low heat for a while before adding the sauce mixture.  Then, turn up heat and bring the sauce mixture to a boil.

5.  Add vegetables and bee hoon.  Stir and mix well. If you need to add water, do add hot water.

6. Cover the wok and braise the noodles on high heat for about 10 minutes or until noodles are cooked.

7. For even braising, toss the bee hoon occasionally.
You can see that there are still some chunks of meat.  I didn't break the meat into small pieces as hubby prefers chunky meat!
I usually stock up a few cans of Narcissus Pork Trotters and packets of bee hoon so that I can cook this yummylicious braised bee hoon whenever we crave for it.
You can also serve it with bird's eyes chili soy sauce
Have a wonderful week ahead :)


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Thursday, 15 August 2013

Sitiawan Fuzhou Egg Noodles (Long Yan 蛋燕)

Has anyone tried Fuzhou egg noodles which is also called Fuzhou flat flour noodles (pan mien) from Ayer Tawar or Sitiawan in Perak? This is a traditional dish especially for folks in my hometown, Ayer Tawar.  My family members love this.  I remember the very first time when I cooked this for my own family (that was few years back), my girls and hubby love it so much. 
The batter can be varied according to your preference. I have seen others added rice flour and 5 to 6 eggs for the batter. I have tried the batter with added rice flour and 3 eggs but I just don't like the texture. Later, I got this recipe from a childhood friend and I just followed the measurement she gave me. Eh... I like it. Since then, I stick to this recipe. You can be flexible with the batter depending on your taste.
PART I :
Ingredients for Egg Noodles (batter) :
- 500g tapioca flour
- 190g plain flour 
- 710ml water
- 1 egg (add extra eggs if you want it to be more springy)
(if you do not like to add any egg, the water should be 750ml.  1 egg->reduce 40ml water)

 Method :
1)  Put all the batter ingredients into a big bowl.  Stir and mix well until the batter is smooth.

2)  Heat 1 tbsp of oil in a pan or wok.  Pour 1 ladle of batter into the wok and fry until both sides are cooked.  Repeat the whole process for the remaining batter.
3) It's not necessary to add oil to the pan anymore as the pancake will not stick to the pan or if you are using non-stick pan.  I used AMC pan and I only used 2 times of oil for the whole batch process.
4)  Roll the pancake individually and use scissors to cut it.  Place the freshly cut egg noodles into a serving bowl and add your choice of soup into it.

5)  The balance of egg noodles can be stored in the fridge or frozen for future use.  However, for refrigerated egg noodles, you need to add it into the soup to be cooked for a while before serving.
PART II : (you can use any of your preferred soup but I prefer anchovies/ikan bilis stock)

Ingredients for soup : (individual's preferences)
- prawns (shelled and marinated with salt)
- fish balls
- shredded mushrooms
- shredded black fungus/woodear
- shredded chicken meat (I used leftover from the previous evening doubled boiled ginseng chicken soup; just want to be thrifty, hehehe)
- fresh vegetables 
- anchovies/ikan bilis stock
- some chopped garlic
- cooking oil
Seasonings : (to taste)
- salt
- soy sauce
- a dash of pepper
Method :
1)  Heat oil in a wok or pot and saute garlic until fragrant.  Add all the ingredients except fish balls and vegetables.  Stir fry until aromatic and add anchovies stock.
2)  Cover and bring it to a boil.
3)  Add fish balls and vegetables and cook until vegetables and fish balls are cooked.
4)  Add seasonings and ladle the soup into a serving bowl filled with freshly cut egg noodles.
Make extra pancakes/egg noodles and refrigerate it.  You can have it anytime even for breakfast.
Isn't this homemade noodles anytime healthier than the commercial instant noodles???

I am submitting this post to Malaysian Food Fest Perak month hosted by WendyinKK of Table for Two….or more

I am also submitting this to the Little Thumbs Up "Egg" event organized by Bake for Happy Kids, my little favourite DIY and hosted by Baby Sumo of Eat Your Heart Out.

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Thursday, 6 June 2013

Healthy Bitter Gourd Rice Vermicelli (Bee Hoon) Soup

Bitter gourd has many health benefits.  It can be stir fried, stewed or used it for soup.  Please click  here for more info about bitter gourd's health benefits and different recipe.

Most people don't like bitter gourd as it is bitter.  As for me, I like bitter gourd.  In fact, I find it tastier if it's bitter.  Bitter gourd rice vermicelli (bee hoon) soup is very yummy especially if you eat it with bird's eye chili (cili padi).  I had my first experience with this yummy soup when we were eating out about 2 years ago.  It costs RM5.00 to RM5.50 per bowl in Kuala Lumpur.  Since then, I used to cook this dish quite often and you can just add any ingredients you like.  It has been quite sometimes I didn't cook this dish and lately due to the hot weather, I cooked this dish as it is cooling for our body.

Ingredients for Soup :
- 1 bitter gourd (washed and thinly sliced)
- 2 tomatoes (washed and cut into wedges)
- 1 bowl of minced meat (marinated with salt, pepper, soy sauce and 1 1/2 tsp tapioca flour)
- 1/2 bowl of wood ear mushrooms (washed and soaked until soft. Thinly sliced)
- 1/2 bowl of dried anchovies/ikan bilis (washed)

- 1 packet of rice vermicelli (washed, soaked,  blanched and set aside)

Ingredients for Bird's Eye Chili Sauce : (Mixed all together) to taste
- 3 bird's eye chilies (washed and finely chopped)
- 2 red chilies (washed and finely sliced)
- 1 sprig of Chinese parsley (washed and chopped)
- some soy sauce

Method :
1)  Prepare stock by boiling the dried anchovies and discard the anchovies when done.
2)  Add wood ear mushrooms. Also add minced meat bit by bit into the stock.  Lastly add tomatoes and let it boil for about 15 minutes.
3)  Lastly add bitter gourd and seasoned with salt.  Let it boil for about 5 minutes.
4)  Prepare blanched rice vermicelli in a serving bowl.  Add soup and serve it with bird's eye chilies sauce.
Note :
You can add any ingredients you like such as fish balls or even fish fillets.  Sometimes instead of bee hoon , I have it with instant noodles or just the bitter gourd soup with rice.

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Tuesday, 19 February 2013

Sitiawan Ang Jiu Mee Suah 红糟面线 (Red Glutinous Wine Chicken Soup with Longevity Noodles) - Repost


 Upon the invitation of  Small Small Baker, I am reposting Sitiawan Ang Jiu Mee Suah.  Thanks Small Small Baker for your invitation :)

Sitiawan is also popular for its Ang Jiu Mee Suah (Red glutinous wine soup with longevity noodles). Red glutinous wine is mostly homemade and most of the residents in Sitiawan know how to made ang jiu. Whenever we cook this dish, we usually use the local mee suah too. As for me, I am used to Sitiawan mee suah. So, whenever I go back to my hometown, I am bound to stock a few packets of Sitiawan mee suah.

When we were young, this dish is a must during our birthdays and the birthday person would be served with 2 hard boiled eggs. Besides birthdays, it is a must for our family on the 2nd day of Chinese New Year as Hokkiens consider the 2nd day of Chinese New Year as the official beginning of the new year. Besides, it is also served to welcome home married daughters when they pay a visit to their parents on the 2nd day of Chinese New Year. The dish when served with hard boiled eggs symbolizes longevity, good health and prosperity.


Ingredients for Ang Jiu Soup :
- 1 free ranged chicken (cleaned and cut into small chunks, marinated with lees for about 1 hour)
- 1 cup red glutinous wine lees(to marinate the above chicken)
- 3 thumbsized old ginger (cleaned but do not remove the skin, sliced)
- 1 liter homemade red glutinous wine
- Sesame oil
- water
- hard boiled eggs (optional)

Method :
1) Heat sesame oil in a pot, add ginger and stir fry until golden and fragrant.

2) Add in marinated chicken pieces and stir for a while.

3) Then, add in red glutinous wine and enough water. Once boil, lower heat and simmer for about 2 to 2 1/2 hours.

4) Add salt to taste.

How to prepare mee suah
1) To prepare mee suah, bring to boil a pot of water.

2) Add mee suah in and keep stirring to loosen up the strands and to prevent it from sticking to each other.

3) Cook for about a minute and transfer the cooked mee suah to a basin of cold water. Keep stirring.

4) Drain the water and transfer the mee suah to individual serving bowl with some sesame oil (optional) at the bottom of the bowl. Mix well.

5) Serve mee suah with the cooked ang jiu chicken soup and hard boiled egg immediately.



I am submitting this post to Aspiring Bakers #28: Chicken Feast (February 2013) hosted by SSB of Small Small Baker.

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Sitiawan Ang Jiu Mee Suah 红糟面线 (Red Glutinous Wine Chicken Soup with Longevity Noodles)


Sitiawan is also popular for its Ang Jiu Mee Suah (Red glutinous wine soup with longevity noodles).  Red glutinous wine is mostly homemade and most of the residents in Sitiawan know how to made ang jiu.  Whenever we cook this dish, we usually use the local mee suah too.  As for me, I am used to Sitiawan mee suah.  So, whenever I go back to my hometown, I am bound to stock a few  packets of Sitiawan mee suah.

When we were young, this dish is a must during our birthdays and the birthday person would be served with 2 hard boiled eggs.  Besides birthdays, it is a must for our family on the 2nd day of Chinese New Year as Hokkiens consider the 2nd day of Chinese New Year as the official beginning of the new year.   Besides, it is also served to welcome home married daughters when they pay a visit to their parents on the 2nd day of Chinese New Year. The dish when served with hard boiled eggs symbolizes longevity, good health and prosperity.


Ingredients for Ang Jiu Soup :
- 1 free ranged chicken (cleaned and cut into small chunks, marinated with lees for about 1 hour)
- 1 cup red glutinous wine lees(to marinate the above chicken)
- 3 thumbsized  old ginger (cleaned but do not remove the skin, sliced)
- 1 liter homemade red glutinous wine
- Sesame oil
- water
- hard boiled eggs (optional)

Method :
1)  Heat sesame oil in a pot, add ginger and stir fry until golden and fragrant.

2)  Add in marinated chicken pieces and stir for a while.

3)  Then, add in red glutinous wine and enough water. Once boil, lower heat and simmer for about 2 to 2 1/2 hours.

4)  Add salt to taste.

How to prepare mee suah
1)  To prepare mee suah,  bring to boil a pot of water.

2)  Add mee suah in and keep stirring  to loosen up the strands and to prevent it from sticking to each other.

3)  Cook for about a minute and transfer the cooked mee suah to a basin of cold water.  Keep stirring.

4)  Drain the water and transfer the mee suah to individual serving bowl with some sesame oil (optional) at the bottom of the bowl.  Mix well.

5)  Serve mee suah with the cooked ang jiu  chicken soup and hard boiled egg immediately.


* I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover *
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Saturday, 19 January 2013

Bee Hoon (Rice vermicelli) Chicken Soup

It was raining in the morning and I was thinking of a hot soup dish to prepare for the family. Lazy to go to the market and I just cooked whatever I could find in my fridge. Fortunately, this Bee Hoon Chicken Soup still turned out quite delicious as I just dumped whatever I could find in my fridge.

Ingredients :



- 1/2 chicken (cleaned and chopped into big chunks)

- 5 dried shitake mushrooms (washed, soaked until soft and cut)
- 1 small Chinese long cabbage (washed and cut)
- 4 pieces of fried beancurd sheets (washed and cut)
- 8 pieces of tofu puff (washed and cut)
- 1 thumbsized ginger (washed and smashed)
- water (enough to boil the chicken soup)
- salt (to taste)
- 1 packet of rice vermicelli (washed, blanched and drained)


Method :


1) Boil the water with mushroom and ginger in a medium-sized pot.

2) Put the chicken in when the water is boiled. Let the soup boiled for another 10 minutes, then simmer for about 40 minutes.

3) Next, add tofu puff, bean curd sheet and long cabbage. Boil for about 3 to 5 minutes or until the cabbage is cooked. Add salt to taste.

4) Divide blanched rice vermicelli to serving bowls and ladle the soup over it. 
5) Garnish with fried onion garlic oil and chopped spring onions. Serve with sliced chilli padi with light soy sauce. (Too bad, I don't have these 2 items on that day. Otherwise, the dish would be so much better. You can add it if you like as I just made do with whatever I have).


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