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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Stir Fried Bread with Eggs (Meatless Recipe)

What do you do with the leftover bread?  Are you bored of eating the usual bread with just butter and jam? Have you been always scratching your head what to have for breakfast?  Or something simple and healthy for your kids to bring to school? Or may be just a simple lunch for yourself?  Or supper?

Well, I should thank Sri of Love2cook Malaysia for this simple and yet very yummylicious dish.  It does sound a bit weird but when comes to the taste, it's not weird at all.  In fact, I am so happy that finally I managed to cook this dish.  Just had this for lunch (have yet to do the washing and luckily my girls are doing the washing for me NOW) and just couldn't wait any longer to share this to all my dear readers as I know you all will be glad to see this recipe.  It's so simple and you can have it anytime you like.  The main ingredients are the eggs and bread.  Be creative with the additional ingredients or just add any of your preference ingredients.  Once again thanks to Sri of Love2cook Malaysia for the idea of stir frying bread.  I added whatever is available and phew.... yummy yummy...

Ingredients :

- 6 eggs (beaten with a dash of salt and pepper)

- 6 slices of plain bread (cut into small pieces)

- 5 fresh Swiss button mushrooms (sliced)

- 1 tomato (cut)

- 1 big onion (sliced)

- 6 stalks of Chinese chives/kuchai (cut)

- some Thai basil

- enough oil or butter (I used Ghee as I still have it from my previous Bubur Lambuk)

Seasonings : (to taste)

- salt and pepper (mix with the beaten egg)

- soy sauce

Method :

1)  Heat oil or butter in wok.  

2)  Add all the ingredients except bread, beaten egg and basil.  Stir fry until fragrant.

3)  Push the mixed ingredients to the side of the wok.  Add the beaten egg.

4)  When the egg is thickened (not set), mix the ingredients with the egg and scramble  them together over low heat.

5)  Then, add pieces of bread and basil.  Stir fry until fragrant.

6)  Turn off the heat.  Add a dash of soy sauce.  Stir and mix well.

7)  Dish out and serve.

Serve it with your favourite chili or tomato sauce

Isn't it easy and yummy?  Try this for your kids.

I am 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. 

I am also submitting this to Back 2 School Event by Kachuss Delights 

To receive new updates, do LIKE me on FACEBOOK. Thanks!

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Mixed Vegetables with Fried Duck Eggs Soup

I grew up eating this Mixed Vegetables with Fried Duck Eggs Soup.  I still remember whenever mum cooked this soup, she would make sure to cook extra fried duck eggs. Know why?  There are 8 children in my family and if mum didn't cook enough deep fried eggs, we would be fighting for the eggs!!  Imagine, most of us could eat 2 or more of these fried duck eggs.  We just loved it.  Even now I have a family of my own, my children also love these eggs, and ME too.  Hubby so so only :)  Those days, we enjoyed cracking and shelling the hard boiled eggs and most of the time, mum cooked about 20 eggs or more at a time!! 

It has been quite some time I didn't cook this traditional soup until I saw the recipe in Yum Yum (52) pg 27 and this reminds me to cook for my family again.  

In my family, this traditional dish is usually cooked during any Chinese festivals.  As far as I know,  the Foo Chows of Sitiawan and Ayer Tawar, Perak cook this whenever there is a family member leaving home for studies or to start a new job.  It symbolizes smooth sailing in whatever they do and  all's well that ends well. Well, is there any one who can give me a better or accurate understanding of this traditional dish?  I may be wrong too.

Ingredients : (My version in red)

- 4 hard boiled duck eggs (shelled)

- 1/2 cup black fungus (soaked and cut into small pieces)

- 1/2 cup white fungus ( soaked and cut into small pieces)

- 2 dried mushrooms (soaked and shredded)

- 1/2 carrot (shredded)

- 1 bowl  cabbage (shredded)

- 1 bowl long cabbage (shredded)

- 1/2 tbsp tung choy (preserved vegetable)

- 2 thumbsized ginger (crushed)

- 3 cloves garlic (chopped)

- enough water for the soup (I used anchovies/ikan bilis stock)

- oil for frying

Seasonings :

- salt

- sugar

- pepper

-sesame oil

Method :

1)  Heat up enough oil.  Fry duck eggs until golden brown.  Dish up and set aside.

2)  Leave some oil in the wok.  Saute chopped garlic, ginger and tung choy until fragrant.  

3)  Add all the remaining ingredients except the cabbages and the fried eggs.  Stir until fragrant.

4)  Then, add the 2 types of cabbages.  Stir fry and mix well.

5)  Add ikan bilis stock/enough water depending on your preferences.  If you like soup, you can add more water.

6)  Bring to boil and lower the heat.  Simmer until the vegetables is cooked (about 10 to 15 minutes).

7)  Add in seasonings and add the fried eggs. Cover and let it simmer for a further 5 minutes.

8)  Dish out and serve.

Has anyone tried this soup before?

With this traditional dish, I wish everyone a smooth sailing in whatever you do!

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.

and this post is also linked to Cook-Your-Books #3 hosted by Joyce of Kitchen Flavours.

To receive new updates, do LIKE me on FACEBOOK. Thanks!

http://www.bloglovin.com/en/blog/6015563 Follow this blog with bloglovin Thanks for visiting my blog and leaving me comments.. I really appreciate all your visits and comments! Have a nice day :)