Fried Silver Pin Noodles ????

I still haven't deliver......... can't wait for it.... When u know it's fully engaged..but dunno when the bb wants to come out, the wait is rather......nerve wrecking!

Malaysians call silver pin noodles as Loh Su Fun ???, which literally translates to rat noodles. Why such a disgusting name.. Simply because the noodle looks like a short rat tail.

I�ve once cooked this with my Malay students back in Pahang, 5 years ago. Boy were they shocked when I told them that we�re cooking rat noodles that day, �Mi tikus� , and it got the other teachers scrambling to the Home Science kitchen to see what the heck are rat noodles when they heard that my students will be learning to cook it that day.

I like to cook this the way that roadside hawkers cook �kueh kak� or fried radish/carrot cake, or chow loh bak gou ????, depends on what u may call it, with preserved radish, chilli and lots of beansprouts�

Ingredients:
450gm Silver pin noodles (loh su fun)
300gm beansprouts (I love a lot of this)
3 eggs
� cup peeled prawns
� cup chopped preserved radish , ??(I use the less salty type, if using the salty type, chop and soak in water b4 use)
1 Tbsp finely chopped garlic
4-5 Tbsp oil (yes, this much!!)
4-6 Tbsp light soy sauce (depends on the saltiness of the brand u use)
1 heaped Tbsp chili paste (cili boh/giling)

** Work very quick in Step 2-5. You can relax in the later steps.

Method:
1. If u�re using supermarket bought noodles, blanch in boiling water for 5 seconds, drain well. If wet market ones, just leave them as they are.
2. Heat wok until very hot (if not noodles will stick), add in oil. Coat wok well with hot oil.
3. Put in chopped garlic, quickly stir. It�ll burn easily with a very hot wok.
4. Put in chopped radish and prawns. Stir until prawn gets fragrant and half curled.
5. Put in drained noodles and toss well. When noodles are well warmed through, as in 1-2 minutes time, push them aside in the wok.
6. Crack eggs into centre of wok and let the eggs fry for a few seconds before pushing back the noodles onto the eggs. Toss well.
7. Put in 3 or 4 Tbsp soy sauce. Stir well. Taste. Add soy sauce tablespoon by table spoon until desired saltiness is achieved. (I put in 6 Tbsp of Lee Kum Kee light soy sauce). Stir in chili paste.
8. Spread noodles around wok to let noodles dry up a bit. No need to stir too often. Mix and spread noodles every 30 second interval. Do this for about 2 to 3 minutes or until desired dryness is achieved.
9. When desired dryness and fragrance is achieved, put in beansprouts and toss for another 1-2 minute, depending on how crisp u want the sprouts to be.
10. Dish up and serve.

Method of cooking is done differently than the hawkers simply because our home stoves are not as hot as the hawker�s fuming stoves. You need to know the heat level of ur stove to adjust the cooking method stated above to achieve the �wok hei� that is greatly needed to make this noodle dish yummy yummy.





My Lydia were all thumbs up with this dish.. even tho it contains hot chilli!!!

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Kerabu bihun ??????

First attempt! Liked it a lot, so did the guests at Lydia's birthday in KK.
Got the idea from a magazine I read few years back.



Kerabu is Malay salad. One can use anything to make kerabu, there's kerabu perut (cow's stomach salad), kerabu sotong (squid with salad), kerabu mangga (young mango salad), kerabu paku (fern shoots salad), kerabu jantung pisang (banana flower salad) and many many more... It's basically hot and sour, with a light tinge of sweetness and laced with local herbs and spices like lime, lemon grass, torch ginger flower, coconut and the list goes on, depending on the dish.

Ingredients
250gm bihun (rice vermicelli, I love Hutou Rice Vermicelli, it looks like Tang Hoon, but not as fragile and sticky like Tang Hoon, can be found in Tesco )

� cup lime juice
4 tbsp sugar
1 � tsp salt
2 Tbsp chopped bird�s eye chilli
2 stalks torch ginger flower (bunga kantan, finely chopped)

1 large red onion (sliced, marinate with 3 Tbsp vinegar, 1 � Tbsp sugar, it�ll turn pink)
1 � cups very finely julienned carrots
� cup finely sliced green onion (cut into 2 inch lengths, then slice vertically, soak in cold water)
� cup squids (blanched)
� cup shelled prawns (cooked)
5 eggs, fried into thin omelettes and finely julienned

Method
1. Soak bihun in cold water.
2. Mix lime juice, sugar, salt, bird�s eye chilli and chopped ginger flower. Taste. It should be sweet, sour and a bit over salty.
3. Blanch bihun in boiling water until cooked. Put cooked bihun under running cold water, drain well.
4. Pour in (2) onto bihun. Mix well. Taste. The saltiness should be slightly less, but the sourness will surface, accompanied with subtle sweetness. Anyway, adjust it to ur liking.
5. Drain red onion from marinade, do not discard marinade. Mix squids and prawns in marinade for few seconds, drain.
6. Sprinkle carrots, green onion, squids, prawns, egg strips and red onion onto bihun. Toss well.

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Maggi Goreng (?Maggi ?)

In Malaysia, many brand names have turned to become generic names..

Diapers ... Pampers

Correction fluid... Liquid Paper

Photostat.... Xerox

Plastic containers.... Tupperware

and instant noodles are called Maggi noodles.. Maggi Meen in Cantonese, and very curly hair is called Maggi hair

So, if one is ordering maggi goreng (fried instant noodles) at the mamak(Indian Muslim) eateries, sometimes, it may be noodles of some other brand... well, no need to be at mamak... even at home.. Maggi Meen la!!!

Different mamak shops will have different versions of maggi goreng.. and I fell in love with the first version I came across from a mamak shop called Mubaruk in Kampar. My friends and I used to go to this shop after our Girls' Brigade meetings on saturday mornings.. so, this noodle dish sort of reminds me of the good old times. I watched the mamak guy cook it..so I copied it.. hehehe

Ingredients

1 packet of instant noodles (curry flavour)

1 Tbsp sliced onion

2 Tbsp sliced tomato

1 stalk choy sum (cut short lengths)

1 egg

2 Tbsp oil

1. Boil a saucepan of water and cook noodles until just soft (it'll still retain it's square shape). Cut noodle cake in half.

2. Heat wok and put in oil.

3. Fry onion until softened, put in tomato, fry until fragrant (it'll turn mushy)

4. Put in choy sum and stir.

5. Put in cooked noodles and stir well.

6. Sprinkle in seasoning from noodle pack. Stir well.

7. Push noodles to the side of wok and break in an egg. Stir and push noodles back onto egg.

8. Stir and toss for 1-2 minutes, until noodle becomes very fragrant.

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Szechuan Veg. & Chicken Noodle Soup ??????

Szechuan Veg. & Chicken Noodle Soup Recipe
200 gm Chicken breast, julienned
100 gm Szechuan Vegetable
1 � Tbsp oil
1 clove garlic, chopped
1.5L water
1 � tsp salt
3 Bird eyes chili (optional, chopped)
Flat noodles for 2 (prepared according to packaging)

Method:
1. Heat wok and put in oil. Put in chopped garlic and saut� until fragrant and golden.
2. Put in chicken and stir until it�s half cooked.
3. Put in Szechuan vegetables. Stir.
4. Add in water, bring to a boil and simmer for 15 minutes
5. Season with salt. It has to be slightly more salty.
6. To serve, place noodles in a bowl, place amount of bird�s eye chili as needed. Pour boiling soup over noodles.

the type of Szechuan Preserved Vegetable I used

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Secret Recipe Inspired Tossed Noodles

One Sunday afternoon, hubby asked me to cook something. Remembered I had this vegetarian soba in Secret Recipe�and I have most of the ingredients in the fridge. I improvised a bit on the recipe, adding in egg shreds and sausages, taking out the celery and changing the soba to air dried noodles, and some other modifications.

Here it goes..

Secret Recipe Inspired Tossed Noodles Recipe

2 eggs (beaten with some salt and oil, made into thin omelets, cooled and shred)

Half big red onion, 2 sausages, half a carrot, half a chili and 2 big pieces of button mushroom. All cut into thin strips.

Medium fire, heat a table spoon of oil in wok. Saute red onion til soft, add sausages, fry for half a minute, add carrot, chili and mushroom. Cook until they wilt slightly. Off the fire.

Cook 2 pieces of air dried noodles (I used Cintan, you may use soba if u like) in boiling water. Drain.

Seasoning : 1 tbsp light soy sauce, 1 tsp sesame oil, 1 tbsp onion oil. Toss everything together.

Cut 2 leaves of lettuce into strips and toss in. Lettuce is in last, to make sure they remain crisp and uncooked.


*****
This is not a strong tasting dish (u know, those smokey, garlicky fried noodles, full of wok smell �wok hei�)
It looks like fried noodles, but doesn't smell like one.
If one likes the noodles in Secret recipe, one will enjoy this too.

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