Fried maggie mee

Fried Maggie Mee

Ingredient
2 packs of dried vegetarian maggie mee
2 big stalks of Cai xin
Fish ball or fish cake - thinly slice
bean sprout
shredded carrot
2 eggs

Seasoning
1 tbsp Fish Sauce
1 tbsp Black soya sauce
1 tbsp oyster sauce
pepper

Method

1. Boil a pot of water to cook the dried maggie mee. Do undercook the maggie mee, it is best to keep the noodles a little be tough as we need to fried the noodles with other ingredients later. Set aside
2. Heat the wok with oil, stir fry all the vegetables (cai xin, bean sprout and shredded carrot) and the fish ball or fish cake. Season with fish sauce. Set aside.
3. Heat the wok, stir fry the garlic, add egg and scrambled the eggs. Add in the noodles, season the noodles with oyster sauce, black soya sauce.
4. Mix the noodles well with the seasoning. Add in the pre-cooked vegetable and mix well. Lastly, dashed half a tbsp of fish sauce around the side of the wok to give the noodles the aroma before dishing out the noodles. 

Afternote:

I'm not a big fan of noodles but suddenly I have the urge to let the kids try something different beside fried bee hoon. I remembered my husband enjoyed fried maggie mee more than fried yellow noodles which is very hard to handle. I must say the dish turn out very well (given that it was my 1st try) and hubby ate alot. 

I chose the vegetarian dried maggie noodles. You can use any maggie noodles but always remember not to overcook the noodles during the 1st cooking with the hot water. The tip is to undercook the noodles. 

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腐乳红槽炸肉

腐乳红槽炸肉

Ingredient
300g lean pork - slices

Seasoning
2 tsp fermented beancurd
1 tsp oyster sauce
2 tsp ang chao paste
2 tsp sugar
1/2 tsp salt
1/2 five spice powder

Frying
Potatoes flour

Method

1. Slice the lean pork thinly, if you not able to slice thinly you can use a meat pounder to tenderize the pork.
2. Season the pork slices with the seasoning and marinate it for 1hr or longer
3. Heat up the wok, coat a layer to potatoes flour on each of the slices and deep fried till cook. 

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All about Cheese

We love cheese and I happened to chance upon this wonderful website all about dishes with cheese.

Let go shopping cheese at super market.

FOR ALL THE CHEESE LOVERS

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Fruit Enzyme Drink

Ingredient

1.5 kg of fruit consist of the following.

Pineapple - remove skin

Red Apple - remove core and seed

Green Apple - remove core and seed

Lemon - remove skin and seeds

4 liters of filter water

1 kg of cane sugar

Equipment:

10 liters Eco Paradise pail

Method:

1. Wash apples and lemon with water and 1 tsp of vinger a day or 2 ahead. Air dry the fruits
2. On the actual day, remove the pineapple skin, seed and core and cut the pineapple into slices.
3. Remove the apple core and seeds and slices the apples into 0.5cm thickness.
4. Remove the lemon skin and slice the lemon.
5. Layer the pail with fruit and sugar. 
6. Add 4 liters of water into the pail and cover it for fermentation.
7. Each day, open up the pail and stir the mixture with a clean ladder. Do it for 3 to 4 days.
8. Harvest the enzyme drink on 4th or 5th days. 

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Thai Lemon fish

Ingredients

1 fish

2 slices galangal

5 slices lemon

Dash of salt

Sauce

4 stalk coriander

2 tbsp chopped red chilli

2.5 tbsp minced garlic

1 tbsp minced galangal

2 tbsp fish sauce

1 tbsp sugar

 1/4 cup stock

Method 

1) Rinse coriander, chop the stalks and leaves and leave the coriander roots aside.

2) Rinse fish ans cut slits in the flesh where it is thick. Rub with a little salt.

3) Place fish on a steamer, add coriander roots and galangal slices. Bring water to boil, steam fish over high heat for 10 min.

4) Pour out the steaming liquid and mix well with the sauce ingredients. Pour over the fish and steam for another minutes. Remove.

5) Scatter over chopped coriander and serve with lemon slices.

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Curry puff

Ingredient

Dough

200g plain flour

100g butter

Pinch of salt

Water

Method:

1) Shift the flour n salt.

2) Cut the butter into small piece. Rub the butter into the flour.

3) Add water a little at a time to form a dough.

4) Rest the dough for 30min.

 

 

Filling (sardine)

Sardine

Onion

Chili

Lemon / Lime Juice

 

1) Cube the onion.

2) Stir fry the onion till it caramelized and add into the mashed sardine.

3) Squeeze some lemon or lime into the mixture.

4) Wrap the filling into the round cut dough skin

5) Heat up a wok with oil and deep fry the puff till golden brown.

Sardine Puff

Filling (potatoes)

Potatoes - cube

1 onion - cube

Curry powder

Sugar

Salt

 

1) Cube the onion and potato, stir fried in the wok till the onion caramelize and the potatoes is cooked.

2) Add the curry powder and the rest of the seasoning.

3) Cool it before wrapping.

4) Wrap the filling into the round cut dough skin

5) Heat up a wok with oil and deep fry the puff till golden brown.



Potatoes Curry Puff



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Curry Prawn

Curry Prawn

Ingredients

500g prawn

chopped shallots

tomatoes

Curry leaves

1 stalk of lemon grass

corn flour 

Oil for deep frying

Seasoning

1 tbsp of curry powder + 1 tbsp of water to make into paste

1/2 tsp of salt

1 tbsp of sugar

1/2 of oyster sauce

500ml of milk

Method:

1. De-vein the prawn and coat the prawn with a thin coat of corn flour.
2. Heat the wok and oil, add curry leave and  deep fried the prawn till just cooked.
3. Heat up the frying pan, add shallot, lemon grass and curry paste.
4. Add the rest of the seasoning and lastly the milk to mix well.
5. Add in the prawn and coat each of it with the sauce.
6. Dish up and serve.

Afternote:

I have my preserved when cooking chinese dishes with milk. I dun know will it still have the milk taste aftertaste. Fortunately, the curry taste cover up the milk taste and it turn out to be a delicious curry sauce. I added an extra spoonful of my Chilis Ulek that I made a week earlier because I want the sauce to be turned up the heat a bit. 

My hubby said the sauce will go well with fish head, because he doesnt really take prawn. Mother in Law said the same thing too so overall the dishes is still well received. 

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