Hand-made Flat Noodles Soup

Hand-made Flat Noodles Soup

Ingredients For the Dough:

1 cup wheat flour

1/2 beaten egg

1/4 cup water

1/2 tsp salt

Ingredients for the gravy:

2 cups anchovy stock

1/2 beaten egg

some vegetables

few slices of fish cake

some small prawns

Method:

1. Prepare the dough. Mix all the ingredients and knead until soft and smooth. Leave aside for 20 minutes. Use a dough machine to roll out the dough into thin flat strips. If you do not have a dough machine, roll out the dough thinly on a wooden board and then roll it like a Swiss roll and cut evenly about 1/2 cm.

2. Prepare the gravy. Boil 2 cups of anchovy stock. To prepare this, boil 2 tablespoons of dried anchovy with some salt and water.You can also use 1 cube of  anchovy cube to 2 cups of water.

3. When the gravy begins to boil, add in prawns, fish cakes and some vegetables. To thicken the gravy, stir in the beaten eggs. Garnish the dish with some fried shallots and sliced spring onions.





Mee Sua Soup

Mee Sua Soup

You can cook mee sua soup in minutes. It is a Chinese noodle made of fine thin strands of wheat flour. The Chinese cook this dish for birthdays because they belief that those who take this dish will have long life. It is also suitable for the sick, young children and the elderly. The soft texture of the noodles make it easily digestible.

Ingredients:
2 pieces mee sua
2 eggs
1 red chili
a few salad leaves
4 cups water
2 tbsp oil for frying
1 tsp anchovy stock

Method:
1. Beat the eggs and fry in a wok. Stir-fry the eggs until cooked.

2. Add in water and let it boil. Season the soup with anchovy stock.

3. When it boils, add in the mee sua and let it boil for a few minutes. Lastly add in the salad.

4. Serve in a bowl with some shredded chillies.

Hot-Plate Noodles

Hot-Plate Noodles

There are many types of noodles in the market. There are dried noodles and fresh noodles. Depending on ones taste-bud, preparing the noodles are all the same. To get tasty  noodles, the gravy should be prepared properly. The correct seasoning too can enhance the taste.

Ingredients:
1 pkt fine noodles
some cabbage
1 chicken thigh
2 dried black mushrooms
1 tbsp dark soy sauce
1 tbsp light soy sauce
1/2 tsp corn flour + 1 tbsp water
a dash of pepper
1/2 cup water
some oil

Method:
1. Clean chicken and cut into small pieces. Cut cabbage into small pieces

2. Soak mushrooms and cut into halves.

3. Pour hot water into the noodles. When it is soft, drain off the water. Put aside for later use.

Prepare the gravy:
a. Heat up a wok with some oil. Fry chicken pieces for a few minutes. Pour in half a cup of water and season with light and dark soy sauce. Add a dash of pepper and mushrooms. Let it boil for 10 minutes.

b. Put in the cabbages. Let it boil for another few minutes. Lastly add the cornflour solutions.When it thickens put off the fire.

4. Heat up a hot-plate. When it is hot, pour the gravy on the hot plate. Add in some noodles. Let it boil for a few minutes. Serve hot in the hot-plate.

Stir-Fry Noodles With Black Pepper Chicken

Stir-Fry Noodles With Black Pepper Chicken

Ingredients:

1 piece chicken fillet

1 bowl noodles
1 egg
1 chopped onion
1 tbsp light soy sauce
1 tbsp oyster sauce
1 dash of pepper
1/2 cup water
2 tbsp oil


Method:
1. Prepare the chicken fillet. Rub the fillet with some salt and pepper. Fry over slow fire until cooked. Put aside.

2. Heat up a wok with some oil. When the wok is hot, fry the chopped onions until fragrant. Pour 1/2 cup of  water and  season with light sauce, pepper and oyster sauce. Let it boil. Add in beaten egg and stir-fry till it thickens. Add in the noodles and let it boil for another one minute.

3. Dish out and serve on a plate. Put the cooked fillet on top.



Asian Stir-Fry Noodles

Asian Stir-Fry Noodles

Stir-fry noodles can be done in a few minutes. That is what everybody nowadays look for. Here's a recipe which you can try.

Ingredients:
1 bowl noodles
1 bowl bean sprouts
4 pieces fried bean curd
1 egg
3 red chillies
1 tbsp light soy sauce
1 tbsp oyster sauce
2 tbsp water
2 tbsp oil

Method:
1. Pound  chillies with onions. Cut bean curd and 1 chili into thin slices.Pound the remaining chillies with onions.
2. Heat up a wok with some oil. When the wok is hot, fry the pounded chillies with onions until fragrant. Break an egg and stir-fry till it breaks into small pieces.

3. Add in fried bean curd, chili and stir-fry for another 2 minutes.

4. Put in the noodles, bean sprouts, soy and oyster sauce.

5. Keep stirring until all are mixed together.

6, Serve on a plate.

Fried Chinese Yellow Noodles and Vermicelli

Fried Chinese Yellow Noodles and Vermicelli



Cooking noodles can be fast and easy if you have all the ingredients ready. This dish is very common in restaurants and hawkers centre. Make sure you use fresh ingredients to get a delicious dish. It can be prepared in less than 20 minutes.

.

Ingredients:

300 g yellow noodles
200 g vermicelli

100 g  prawns

100 g fish balls

20 g fried bean curd
1 tbsp chopped onions
2 tbsp cooking oil
2 tbsp soy sauce
2 tbsp fish sauce
1 tsp sesame oil
1/2 tsp pepper
1 tsp salt
1 cup water
2 tbsp cornflour solution

Seasoning:
salt
pepper

Garnishing:
spring onions

fried onions

Method:

1. Soak the vermicelli till soft. Pour hot water over the yellow noodles and drain thoroughly.

2. Clean the prawns and season with some salt and pepper. Cut the fried bean curd and fish balls into  pieces.

3.Heat up a wok and pour some cooking oil. Fry the chopped onions until golden brown. Add in the prawns, bean curd and fish balls. Stir fry for a few minutes.

4. Pour 1 cup of water and let it boil. Add soy sauce, fish sauce, sesame oil salt and pepper. When it boils again add the noodles and vermicelli. Add in the corn flour solution.To make the corn flour solution, add 4 tbsp of water to the cornflour. Mix well.

5. Serve the fried noodles in a plate and garnish with sliced spring onions and fried onions.

Spicy Boiled Noodles With Fried Beancurd, Eggs And Fresh Prawns (mee rebus)

Spicy Boiled Noodles With Fried Beancurd, Eggs And Fresh Prawns (mee rebus)

This is a spicy balanced meal. It is a local recipe for Singaporeans and Malaysians. This dish is a traditional hawker food and commonly known as Mee Rebus in Asean Countries. Translated into English the dish means simply "boiled noodles".This name is however misleading as the dish is more than boiled noodles. It has a rich spicy sauce and is served with an elaborate garnish.

A decade ago Mee Rebus was sold by hawkers who used to carry two baskets over a pole. At one of the pole in one basket will contain his traditional stove and a pot of boiling water. At the other end of the pole contained a basket with his ingredients for the Mee Rebus. After that they used pushed cart with a bicycle fixed to it when they have made enough money.

Lately, Mee Rebus is sold in local hawker centres.

Ingredients:

Gravy:

1/2 kg  noodles

1/2 kg beansprouts

3 tbsp dried anchovy (for stock)

3 tbsp dried shrimp

10 shallots

4 tbsp curry powder

1 sweet potato (boiled and mashed to thicken gravy)

1 tbsp sugar

1/2 tbsp salt

3 lemon grass (serai)


Garnishing:

2 stalks Chinese celery (chopped coarsely)

4 pieces fried bean curd cake

6 shallots (sliced thinly and deep-fried till crispy)

6 fresh prawns (boil for a few minute)

2 green chillies (sliced thinly)

2 hard boiled eggs (sliced)

Method:

Preparing the gravy:

1. Grind and boil dried anchovy in a pot with 6 cups of water for the stock.

2. Grind dried shrimps with shallots and add this paste to the stock. Bring to a slow boil.

3. Add the crushed lemon grass into the gravy.

4. Add the curry powder and then sweet potato to thicken the gravy. Stir frequently to achieve a smooth consistency.

5. Add salt and sugar to taste

Preparing the noodles:

1. Blanch noodles and beansprouts in a pot of boiling water. Do not overcook the noodles and beansprouts or they will be soggy. Place on a dish.

2. Pour gravy over the noodles and beansprouts.

3. Garnish with fried bean curd, prawns, fried shallots, Chinese celery and sliced green chillies and also slices of hard-boiled eggs.

Tips

1. Eggs may be sliced using a piece of string, egg cutter or a sharp knife. This way the slices of eggs can be cut very thinly without breaking.

2.Prepare noodles only when the dish is about to be served.

Steamboat

Steamboat

Steam boat is best eaten during cold weather. It keeps your body warm. Many types of seafood, mushrooms, meat and fishballs are used. You can just put in anything in the soup and enjoy whatever food you like. It is cooked over a pot of seasoned boiling water. Those who like it hot, can dip the cooked item in chilli sauce.




Ingredients:

1 chicken bone
100 g mushrooms
100 g noodles
4 eggs
100 g fishballs
100 g cabbage
4 pieces beancurd
200g prawns
2tsp salt
1 tsp pepper


Method:

1. Prepare the stock: Boil chicken bone till cooked. Strain the stock and put in a pot or steam boat pot. Season with some salt and pepper.

2. Put the pot in the centre of the table.

3. Shell the prawns head and season with salt and pepper. Clean all the ingredients and put aside. Cut or slice the ingredients.

4. Once the stock boils, put in whatever things you want to eat.



Note: You can also use rice cooker to cook steam boat.

Nyonya Laksa

Nyonya Laksa

1. 
   

This is a traditional nyonya laksa dish. It can be served for lunch or breakfast.This delicious dish is suitable for all ages.

Ingredients:
1 piece bihun
1/2 cup bean sprouts
3 tbsp cockles
1 piece fish cake
1/2 cup prawns
4 cups thick coconut milk
4 cups thin coconut milk
1 string tauhu pok
1/2 cup fish balls
1 daun kesum
1 cube anchovy stock
1 tbsp fried anchovy
2 boiled eggs

Pound together:
8 dried chillies
4 shallots
2 garlic
1/4 piece shrimp paste
1 tbsp dried prawns
1 tsp tumeric powder
1 lemon grass
1 sm piece galangal

Method:
1. Blanch soaked mihun in boiling water for a few minutes. Drain and put aside

2. Blanch bean sprouts, prawns, cockles and fish cakes separately for 30 seconds. Drain and put aside.

3.Slice fish cakes, shell prawns, cook in boiling water for 1 minute, then put aside.
4.Pound dried chillies. shallots, garlic, shrimp paste, sliced lemon grass and dried prawns together. Add tumeric powder.
5 Heat up oil, put in the pounded ingredients. Saute till aromatic.
6, Pour in thin coconut milk. When coconut milk begins to boil, add in thick coconut milk, tauhu pok, fish balls, and tumeric powder and kesum leave . Season the gravy with Maggi anchovy stock granules .
7.Turn off the fire when the gravy starts to boil.
8.Put some mihun in a bowl together with bean sprouts, daun kesum, cucumber, cockles, prawns, slicked fish cakes, anchovy and half boiled egg.
9. Pour the cooked gravy in the bowl and serve.


serving: 4 person
cooking time: 1/2 hour

Nyonya Fried noodles

Nyonya Fried noodles

This is an easy and simple nyonya dish. It can also be eaten without the sauce for people who do not take chillies. Anyway the taste would be more delicious if eaten with the rojak sauce below.

Ingredients:

• 1/2 kg yellow noodles
• 1/2 kg bean sprouts
• 200 g peeled prawns
• 2 stalks kucai
• 1 stalk spring onion
• 2 cloves garlic
• 1 tbsp taucheong
• 1 tbsp light soy sauce
• 1 teasp dark soy sauce
• 2 tbsp oil
• 1 cup water

Rojak sauce:

• 1/2 diced pineapple
  
• 1/2 diced cucumber
  
• 3 fresh chillies
  
• 1 inch cube roasted shrimp paste (belacan)

Method:

1. Pound garlic and taucheong together.

2. Heat up oil and fry ground ingredients.

3. Add in prawns and stir fry for a few minutes.

4. Add 1 cup water, dark and light soy sauce and let it boil.

5. Add in noodles, kucai, spring onion and bean sprouts .

6. Simmer for a few minutes.

7. Dish out and serve with the rojak sauce.

8. To make the rojak sauce, pound the chillies with the roasted shrimp paste.

9. Mix in the diced cucumber and pineapple.

10. Serve on top of the noodles.

serving: 4 person

cooking time: 20 minutes