This fried noodle dish is sweet and spicy and the noodle used is the fresh yellow noodles of which is not sold here, so I have to homemade them - refer to fresh homemade hokkien mee from this blog.
Ingredients:
400g fresh yellow noodles
2 pieces of squid which has been cooked with chilly
4 eggs
2 pieces taukua(firm tofu)
100g mustard leaves (sawi), cut into 3cm lengths
100g bean sprouts
1 green chilli, seeded and thinly sliced
1 potato, boiled and cut into ½ cm-thick slices
1 tomato, cut into wedges
1/2 a small onion - sliced
1/2 small lime
Seasoning:
1 tbsp dark soy sauce
4 tbsp ground chilli
4 tbsp tomato ketchup
2 tbsp water
Garnishing:
Chopped spring onions
Shallot crisps
Method:
Heat 1/4 cup oil and fry the sliced taukau and leave aside
Heat remaining oil and fry sliced onion, Add in noodles and stir. Add in seasoning.
Break in the eggs and stir until egg is cooked.
Add mustard leaves and bean sprouts and fry for one minute. Add squid, potatoes, tomato and green chillies.
Squeeze half a small lime into the mee and continue to fry until dry.
Dish out and serve garnished with chopped spring onions and shallot crisps.
Note:
no soya sauce or salt is added because these fresh yellow noodles can be salty enough.
Serves
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As the name depicts the recipe, sam in cantonese for 3. Therefore this recipe has 3 types of eggs.
Ingredients:
3 large eggs
2 hard boiled salted eggs
2 century eggs
300 ml water
Seasonings:
1/2 tsp salt
1 tsp soya sauce
1 tbsp of Hua Tiau(chinese cooking wine)
1/4 tsp white pepper
1/2 tbsp of sesame oil
Garnishing:
Sprigs of cilantro
1 tbsp of garlic oil
Method:
Diced the salted eggs and century eggs and put it in a greased 5" x 7" aluminium foil container.
Beat the eggs and add in seasonings, add in the water and strain into the foil container.
Bring steamer to a boil and turn fire low to simmer. Steamer the eggs until cooked.(there should be no liquid egg when a knife is pierced in the middle).
Seerve hot with garnishings.
Serves
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The first time i made Miso Soup with wakamie, the surprise I got when I saw the little wakamie that i soaked became a huge bowl of it. It took me several days trying to use it up, wakamie in my instant noodles, wakamie in almost anything i can think it tastes good.
Ingredients:
5 cups of water
3-4 TBS of Miso (soy bean paste)(Miso comes in a variety of flavors, textures & colors. Generally white types are sweet, red types are salty - usually found in the refrigerated section.)
1 package or 3 TBS - dried shaved bonito flakes
3"x3" piece of kombu
3 scallions - chopped
1/2 pkg. of tofu - cut into 1 inch squares
2 - 3 strands of 4 inches wakamie
Method:
Bring water to a boil. Add kombu and simmer for 5-10 minutes.
Add in bonito flakes and bring back to a boil, turn off fire and allow bonito flakes to settle to the bottom.
Pour through a strainer and bring soup back to simmer.
Use a strainer for the miso, dilute into soup, add in wakamie and diced tofu and let soup come back to a boil.
Serve hot with chopped scallions(spring onions)
Supplementary Ingredients that can be used in this miso soup recipe:
1 lb. of pork meat or chicken
6-8 dried shitake mushrooms
1-2 bundles of somen
Serves
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