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.
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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