Cantonese Soy Sauce Pan-Fried Noodles

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: Serves 2

Ingredients

1 1/2 cups bean sprouts

2 scallions

2 teaspoons soy sauce

1 teaspoon dark soy sauce

½ teaspoon sesame oil

¼ teaspoon salt

¼ teaspoon sugar

½ tablespoon shaoxing wine

¼ teaspoon freshly ground white pepper

8 ozs fresh thin Hong Kong Style Egg Noodles

(for pan-frying, not to be mistaken for “wonton noodles”) 

or 3 small bundles of dried Hong Kong Style Egg Noodles for pan-frying

3 tablespoons oil

Bring 2 quarts of water to a boil. Rinse the bean sprouts in cold water and drain. Julienne the scallions. Mix the soy sauces, sesame oil, salt, sugar, wine and white pepper into a small bowl and set aside.

Boil the noodles. Fresh noodles should be boiled for about 1 minute. For dried noodles, boil for 2-3 minutes. Rinse in cold water and drain very well.

Heat the wok to high and add a tablespoon of oil to coat the wok. Spread the noodles in a thin, even layer on the wok and tilt the wok in a circular motion to distribute the oil and crisp the bottom layer of the noodles evenly. It should take about 3-5 minutes for the first side.

Flip the noodles over and add another tablespoon of oil around the perimeter of the wok and let the other side crisp up. Don’t stress if you can’t turn the noodles over in one shot, The goal here is just to get an even, light crispiness and to dry out the noodles during this cooking stage. In our pictures for this post, we used a large non-stick pan, which also works nicely. Set aside these noodles on a plate.

Heat the wok over high heat. Add a tablespoon of oil and all of the white parts of the scallion to the pan and cook for about 15 seconds. Next, add the noodles to the wok and toss them well, breaking up the noodles so they’re not all in one big clump. Add the soy sauce mixture and toss continuously (don’t stop!) for a couple minutes using a pair of chopsticks or a set of tongs. Keep the heat on high.

After the noodles are uniformly golden brown, add the bean sprouts and toss. Add the rest of the scallions and toss the mixture again for another 1 to 2 minutes until you see the bean sprouts just starting to turn transparent. You want the sprouts to be cooked but still crunchy. Be careful not to overcook them or they will become limp and soggy. High heat is a key requirement for this dish.

Plate and serve!

Source: thewoksoflife.com

Potato Prawn Cutlets

Ingredients

500 gms of prawns (deshelled)

1 boiled potato

1 onion (finely chopped)

A pinch of red chilli powder

A pinch of turmeric powder

Salt and pepper

2 green chillies (finely chopped)

4 Tbsp of coconut oil

Fresh coriander, chopped

1 egg

Method

Mix the prawns with turmeric powder, salt and red chilli powder.

Heat them till they turn milky white.

Chop the prawns and add mashed potato, onion, green chilli, red chilli powder and coriander. Season to taste.

Mix them well and add the egg.

Make patties of the mixture and fry in coconut oil till golden brown on both sides.

• Source: food.ndtv.com

Pork and Shiitake Gyoza

From rasamalaysia.com

Makes 24 dumplings | Prep Time: 30 Minutes | Cook Time: 10 Minutes

Ingredients:

10 oz (300g) ground pork (80% lean, 20% fat preferred)
1/2 cup cabbage, finely chopped
1 stalk scallion, finely chopped
3-4 dried shiitake mushrooms or fresh shiitake mushrooms
1 pack gyoza wrapper
1 tablespoon oil
1/2 cup water, for steaming
1/4 cup water, for sealing

Seasonings:

1 tablespoon cooking sake
1 teaspoon mirin
1/2 teaspoon salt
1 teaspoon soy sauce
1/2 teaspoon sesame oil
3 dashes white pepper powder

Dipping Sauce:

4 tablespoons ponzu
1 teaspoon chili oil (optional)
1/2 teaspoon white sesame seeds

Method:

In a small bowl, soak the dried shiitake mushrooms with warm water until they turn soft. Squeeze the water dry, discard the stems and cut the mushrooms into very tiny pieces. If you use fresh shiitake, just discard the stems and diced finely.

Mix the Dipping Sauce ingredients in a small sauce dish and set aside.

Add the chopped cabbage, scallion, and mushrooms into the pork, stir to combine. Add all the ingredients in Seasonings and blend well.

Place a gyoza wrapper onto your palm and place 1 teaspoon of the filling in the middle of the wrapper.Lightly dab your index finger into the 1/4 cup of water and circle your finger all around the outer edge of the wrapper. Pleat and fold the wrapper (starting from one end to the other end). Make sure the gyoza is sealed tight. Repeat the same until the filling is used up.

Use a flat bottom pan to pan fry the gyoza on medium heat. Add 1 tablespoon of oil into the pan and place all gyoza in the pan and cover it with the lid. Pan-fry the gyoza for 5 minutes or until the bottoms turn brown. Add 1/2 cup of water into the pan and turn the heat to high immediately. Cover the lid to steam and cook the gyoza for another 3-4 minutes, or until the water dries out. Turn the heat to low and pan fry the gyoza for another 1 minute to crisp up the bottom. Transfer the gyoza out onto a plate and serve immediately with the dipping sauce.

Cook’s Note:

Depending on the size of your pan, you might have to pan-fry the gyoza in 2 to 3 batches.

Scallion Pancake (Green Onion Pancake)

This recipe is from rasamalaysia.com 
Serves 4 | Prep Time: 30 Minutes | Cook Time: 10 Minutes

Adapted from Easy Chinese Recipes by Bee Yinn Low

Ingredients:

1 1/2 cups (200g) all-purpose flour
1 teaspoon salt
1/2 teaspoon chicken bouillon powder (Knorr brand non-MSG)
1/2 cup (125ml) water
3 – 4 green onions (scallions), green parts only, trimmed and cut into small rounds, to yield about a tightly packed 1/3 cup or more
2 tablespoons oil, for brushing
Some additional all-purpose flour, for dusting and rolling
Oil, for frying

Method:

1. Sift the all-purpose flour into a big bowl and then add the salt and chicken bouillon powder into the flour. Combine well and set aside.
2. Heat the water to a boil. Slowly add the water to the flour and knead the dough until it becomes soft, no longer sticky and the surface becomes smooth and shiny, about 15 minutes. If the dough is too dry, add 1 to 1 1/2 tablespoons of water to the dough. Cover the dough with a damp cloth and let it rest for 30 minutes.

3. Add the green onion into the dough and combine well.
4. Make the Green Onion Pancake by following the picture guide below.
5. Add about 1/4 inch (6 mm) of oil into a stir-fry pan or skillet over moderately high heat. Transfer a piece of the pancake onto the pan or skillet. Shallow fry each side of the pancake to a light golden brown, about 1 minute. Flip the pancake over and shallow fry the other side. Add more oil, repeat the same for the remaining pancakes and serve immediately. They are best eaten with warm and homemade soy milk.

How to Make Green Onion (Scallion) Pancake:

1. On a flat and floured surface, divide the dough into 8 equal-sized pieces. Roll each piece of dough into a ball using your palm.

2. Working with one dough ball at a time, roll the dough to a thin disc using a rolling pin. Dust the rolling pin with some all-purpose flour as you go. Brush the surface of the pancake with the oil.

3. Roll the dough into a cylinder.

4. Coil it up like a snail.

5. Dust the rolling pin with the flour and roll the dough until flat, measuring about 6 inches (15cm) in diameter. Set the dough aside on a baking sheet. Repeat Step 2-6 for the rest of the dough.

Cook’s Notes:

If you don’t use the chicken bouillon powder, then use a total 1 1/2 teaspoons salt for the dough instead of 1 teaspoon salt as stated in the recipe.

To jazz up the aroma of the pancake, you add a little sesame oil to the oil and brush onto the surface before rolling up into a cylinder.

You can also pan-fry the pancakes…just oil your pan and pan-fry both sides until they turn lightly brown with dark brown spots.

Eggplant Yummy

This is another favorite... oh eggplant how great the taste in this recipe, try and you will know it, "I told ya! It's good!"

Very simple recipe, you just need salt, pepper and of course the main character la... the eggplant, just slice about half inch and season with salt and pepper little big of oil fry to golden brown la... anyone can cook this okay... I don't have the picture but I found similar one from google (nourition.com) and the recipe almost the same but they use turmeric for the color and they use olive oil - healthier and also dry thyme. Actually salt and pepper already taste delicious... 

Tofu and Egg Pudding

I found this quick and easy recipe that I really love to try and would like to share it here, it's from www.beyondkimchee.com:

Prep Time: 10 minutes
Cook Time: 8 minutes
Serving Size: about 4

Ingredients
9 oz silken tofu
4 eggs
1 cup chicken stock
1 teaspoon salted shrimps or 1/4 teaspoon salt
2 green onions, finely chopped
2 teaspoon toasted sesame seeds

Directions

Place silken tofu in a mesh strainer over a mixing bowl and mash the tofu with the back of a spoon. You will have smoothly mashed tofu in a bowl.

In another small bowl, beat eggs. Seive the beaten eggs through the strainer as well.

Add chicken stock to tofu and egg mixture and mix well. If using salted shrimps, finely mince them and add in to the mixture or use salt. Add green onions and sesame seeds to the mixture and combine everything.

Divide the mixture into 2-4 microwave-safe serving bowls and cover with plates (microwave-safe) on top. Heat the mixture on a high power setting in a microwave, 6-8 minutes for 2 bowls or 3-4 minutes for 4 bowls.

When done, the pudding will be very hot so be very cautious. Serve hot.

Rojak - Guilty Pleasure

It has been quite sometimes I have not eaten rojak and I bought one just when I saw one hawker stall selling by the road side. It's early in the morning, this is certainly not the most healthy food for breakfast. For those who don't know what is rojak it is basically mix fruits & vegetables salad with thick black sauce (sweet, salty, sour and spicy), it's a, below the recipe which adapted from allrecipes.asia.:

Ingredients
Serves: 8 

1 medium cucumber
2 small young green mangoes, peeled
1/2 medium pineapple, skinned
1 large yam bean (sengkuang/jicama), peeled
3 teaspoons black shrimp paste
Prawn crisps ( see recipe)
150g roasted peanuts, chopped coarsely
1 tablespoon toasted sesame seeds
For the sauce
15 dried chillies, soaked and deseeded
2.5 cm belacan, toasted
1/2 cup (125 ml) tamarind juice
120g caster sugar
1 teaspoon (5 ml) dark soya sauce

Directions

Prep:20min  ›  Cook:10min  ›  Ready in:30min 

1. Pound the chillies and belacan in mortar and pestle until it becomes a fine paste. Put that paste and tamarind juice in a saucepan and cook over low heat. Add the sugar and dark soya sauce and cook until the sugar dissolves and sauce is thick. Set aside and let cool.
2. Cut the vegetables and fruits into small wedges and put into a large mixing bowl. Add the black shrimp paste and rojak sauce and mix well.
3. To serve, garnish the top of the rojak with slightly crushed prawn crisp, chopped peanuts and sesame seeds.