Chow Mein/Noodles with Chicken

This Quick and easy noodle dish is fried using our famous local dried Kolo Mee.  The main ingredients being chicken breast slices and loaded with vegetables: carrot, cabbage and green vege. 

Ingredients: (serves 2)

3 pieces noodles (cook in boiling water until just soften, don't over boil. Drain and set aside)

1/2 cup chicken breast, thinly sliced

A pinch of salt and pepper 

2 tbsp. cooking oil

1/2 onion (peeled and diced)

1 cup shredded cabbage

1 1/2" carrot (peeled, sliced and blanched)

3 stalks green vege (washed and cut into 1" pieces)

2 cloves garlic (peeled and chopped)

1 tsp. fresh ginger (peeled and finely chopped)

1/4 cup light soy sauce

1 tsp. sesame oil

2 tbsp. water

Methods:

1. Season chicken with salt and pepper.
2. Heat a wok over medium-high heat.  Add cooking oil and swirl to coat.
3. Add the chicken to pan and cook for 1-2 minutes, stirring often.  Add onion, cabbage, carrot and green vege.  Stir fry to cook until the vegetable are almost tender.
4. In a small bowl, mix together garlic, ginger, soy sauce, sesame oil and water.  Pour into the wok and cook for 2-3 minutes until cooked through and the sauce has thickened slightly.
5. Stir in cooked noodles until well combined.
6. Serve immediately with sliced bird's eye chili, lime juice and light soy sauce.

I adapted this recipe from 'quicker recipes' by Lauren Mechelle with a slight adjustment to suit my cooking preference.

Mee Hailam

 

Ingredients:

(A)

1 pkt. yellow noodles

200 g. chicken breast/thigh (cut into bite-size pieces)

1/4 tsp. salt (to marinate the meat)

1 tsp. light soy sauce (to marinate the meat)

Dash of oil (to marinate the meat)

(B) Gravy

2 tbsp. cooking oil

2 cloves garlic (peeled and chopped)

3 shallots (peeled and sliced)

1/2 tbsp. chili paste (add more if you prefers spicier)

3-4 stalks of Choy Sum (cut into sections, separate the stems from the leaves)

1 piece fishcake (cut into slightly thicker slices)

6 shrimps (shelled and deveined)

1 tomato (cut into chunks)

3 cups water (add 2 cups first, and add gradually as and when needed)

3 tbsp. tomato sauce

2 tbsp. chili sauce

1 1/2 tbsp. oyster sauce

Chicken stock granules (to taste)

1 tbsp. dark sweet soy sauce

2 tsp. cornflour + 2 tbsp. water (to form slurry)

1/4 tsp. ground white pepper

(C) Garnish

Sliced chilies

Coriander leaves

Lime wedges

Methods:

1. Blanch the yellow noodles in hot water to remove the excess oil.  Drain the noodles into a colander.
2. Marinate the chicken meat with salt, light soy sauce and oil for about 15 minutes.
3. Heat 2 tbsp. oil in a pan, saute the shallot and garlic until becomes aromatic.
4. Then add the marinated chicken and chili paste, and stir-fry until the chicken is cooked.
5. Season with ground white pepper.
6. Next, add the Choy Sum stems, and stir to combine.
7. Pour 2 cups water into the pan to cook for a minute or two until the vegetable stalks are almost soft.
8. Season with chili sauce, tomato sauce, dark sweet soy sauce and oyster sauce.
9. Add the fish cakes and shrimps. 
10. Finally, add Choy Sum leaves and tomatoes.
11. Thicken the gravy with cornstarch slurry.
12. Add in the noodles and stir until well combined.
13. Remove into a serving dish.
14. Garnish and serve!

I adapted this recipe from 'tasteasianfood.com.'

Simple Homecook Kolo Mee

Kuching's famous Kolo Mee is popular among all Kuchingnites; it's one of the most preferred breakfast food; and for some, they can even have it for lunch and dinner.

I always have a packet of dried Kolo Mee in my pantry.  Whenever I feel lazy to go out for my lunch, I will just grab hold of whatever available ingredients in the fridge and pantry, and cook myself this simple Kolo Mee with fried Chinese Meat Rolls aka Ngo Hiang, Wontons, some green veggies  and a must-have condiment, pickled chilies.  Buurrp...

 

The recipe link for my homemade Chinese Meat Rolls aka. Ngo Hiang can be obtain here.  Click here for my simple homemade Wontons; and  the pickled chilies click here.

An important and must-have condiment to use in this simple Homecook Kolo Mee is 'fried crispy shallots and garlic in oil.'  Click here for the recipe.

Simple steps to cook and assemble this yummylicious plate of Kolo Mee:

• Deep-fry the Ngo Hiang/meat rolls, dish and drain on kitchen paper. Slice and set aside.
• Wrap the wontons, add into boiling water until it floats up to the surface, dish using a slotted spatula, and set aside.
• In a small pot of boiling water, drizzle some cooking oil, add the green veggies and blanch for a quick minute, dish up using a slotted spatula and set aside in a plate.
• In a serving plate, add a tablespoon of oil from the fried shallots and garlic and a tablespoon of light soy sauce. Set aside.  (add a dash of salt, if you prefers more salty, I did not add).
• To cook the dried noodles/dried kolo mee; in a medium pot boil water, add the noodles when the water starts boiling.  Stir with a pair of cooking chopsticks, to test the doneness of the noodles, take a strand of noodles and bite on it (easiest way to tell) or normally, I will just test using my fingers, hold a strand and if it easily breaks then its done.  Do not over cooked the noodles!  Dish the noddles with a slotted spatula, place the cooked noodles over the plate of oil and light soy sauce.  Combine to mix well.  
• To assemble, place the sliced meat rolls over one side of the noodles; place the wontons over the other side; followed by the blanched veggies, and a tablespoon of crispy fried shallots and garlic over the top of the noodles.
• Serve immediately with pickled chilies over the side.
• Enjoy!

Chicken Stir-Fried Noodles

Ingredients: (serves 2)

1 1/2 chicken legs (boneless, cut into bite-sized pieces)

2 portions noodles (I use dried packet kolo mee)

3 tbsp. cooking oil

3 cloves garlic (peeled and chopped)

1 bowl cabbage (cut into bite-sized pieces) 

1/4 cup carrot (peeled and shredded)

1 tbsp. light soy sauce

1 tbsp. oyster sauce

2 tbsp. water

Marinade: 

1/2 tbsp. light soy sauce

1 tsp. oyster sauce

1/2 tbsp. Worcestershire sauce

1 tsp. dark sweet soya sauce

1 tsp. Shaoxing wine

3 dashes ground white pepper

1 tsp. sugar

1/2 tsp. sesame oil

Garnishing:

White sesame seeds - I did not use

Spring onion - sliced diagonally

Methods:

1. In a medium bowl, marinate the chicken with all the marinade ingredients and set aside for at least 15 minutes, I marinate mine longer.
2. Boil the noodles according to packet instructions with dashes of oil to prevent it from sticking together.  Dish, drain and set aside.
3. In a heated wok, add 1 tbsp. of cooking oil.  Add the chicken into the wok and pan-fry the chicken until cooked.  Dish the chicken into a bowl and set aside.
4. In a clean heated wok, add the remaining 2 tbsp. of cooking oil.  Add in garlic and stir-fry until fragrant.  Add the shredded carrot and cabbage, stir-fry until the cabbage is almost cooked.  Add in noodles and give it a few mix, then add light soy sauce, oyster sauce and water.  Continue to stir fry until the noodles are well coated with the seasonings and completely cooked through.
5. Dish out and transfer into two serving plates/bowls.  Top the noodles with the chicken and its juice, garnish with sesame seeds (if using) and spring onion.
6. Serve immediately.

I adapted this recipe from 'rasamalaysia.com' with slight adjustments to suit my cooking preferences.

Minced Pork Noodles Tossed with Shallot Scallion Oil

 

Ingredients: (serves 1)

1 portion of noodles

1 tbsp. cooking oil (for frying)

1 tbsp. water

100 g. minced pork

1/2 tbsp. dried shrimps (soaked in water and drained)

1/2 tsp. minced ginger

1 tsp. minced garlic

1 tsp. oyster sauce

1 tsp. light soy sauce

1/2 tsp. dark soy sauce

1/2 tsp. sugar

Pinch of salt (to taste)

Dash of ground black pepper

Shallot scallion oil

Fried shallots and scallion

Chopped spring onion (green part) - for garnish

Methods:

1. In a heated skillet, add 1 tbsp. cooking oil, add the minced pork and cook until water from the pork has evaporated.
2. Add in ginger, garlic and dried shrimp and continue to stir fry until fragrant.
3. Add in seasonings: oyster sauce, light soy sauce, dark soy sauce, salt, sugar and 1 tablespoon of water.
4. Simmer and give it a taste.  Adjust with more seasoning, if needed.  Add dash of ground black pepper, stir to combine.
5. Turn off heat and set aside.
6. Cook the noodles according to the instructions on the package.  Drain and toss lightly with some shallot scallion oil.
7. Place noodles on serving plate/bowl and top with minced pork and the fried shallots and scallion.
8. Sprinkle with chopped spring onions and drizzle with more scallion oil if desired.
9. Toss well and enjoy.

I adapted this recipe from 'Bear Naked Food' with slight adjustments to suit my cooking preference.

15-minute Shanghai Noodles

 

Ingredients: (serves 2)

2 portions Ramen Noodles/Udon Noodles

150 g. pork belly (thinly sliced)

2 garlic cloves (roughly chopped)

3 dried shiitake mushrooms (soaked and sliced)

1/2 cup Chinese cabbage (sliced)

1/2 cup spinach/choy sum or any Asian greens (chopped)

1 tbsp. cooking oil

Marinade:

1/2 tbsp. light soy sauce

1/2 tsp. sesame oil

1/2 tsp. sugar

1/2 tsp. cornflour

Stir-fry sauce:

1 tbsp. light soy sauce

1/2 tbsp. dark soy sauce

1/2 tbsp. oyster sauce

1/2 tsp. sugar

Methods:

1. Combine pork slices with marinade ingredients and set aside.
2. Combine stir-fry sauce ingredients in a small bowl and set aside.
3. Boil noodles according to package instruction, drain and set aside.
4. Heat cooking oil in a wok over high heat.  Add the garlic and marinated pork.  Spread pork slices out in the wok so that it has as much contact with the hot wok as possible.  Sear for a minute, then stir fry and sear again.  When pork is almost cooked, add the shiitake mushrooms and stir-fry for half a minute.  Then add the cabbage and give it a few stirs; add the spinach and toss until combined with all the ingredients.  Add the noodles and the stir-fry sauce and mix until everything is well coated with the sauce.
5. Dish onto serving dishes.
6. Serve warm with my must-have sliced bird's eye chilies mix with lime and light soy sauce.

I adapted this recipe from 'Marion's Kitchen' with slight adjustment to suit my cooking preference.

Fried Yellow Noddles With Chili Paste

 

Since I have this Yellow Noodles in my pantry, I cooked myself this Fried Noodles with chili paste for my lunch.  Indeed it is a 'spicy lunch!'

Previously, I've cooked this Char Kway Teow using this spicy chili paste and it's yummylicious.  To obtain the full recipe click here

This time round, I am using whatever ingredients available in my pantry and fridge.

Easy Curry Laksa

In the place where I come from, we can easily gets authentic Laksa; and this is one favorite breakfast food which many locals will opt for before starting their day's hectic schedules.  This Curry Laksa which I came across online, interests me a lot.  It has always been my greatest pleasure to get to try out some food which is almost like our local food, and yet having it's differences.  I love this easy Curry Laksa, which I get to cook in my humble kitchen without much of a hustle and having to enjoy it fresh and hot!  Yummy...

Ingredients: (Serves 1)

1 tbsp. cooking oil

3/4 tbsp. Thai red curry paste (to obtain the homemade recipe click here)

1/2 tbsp. curry powder

1 chicken thigh fillets (sliced into 1/2" thickness)

100ml. coconut milk

1 1/2 cups water (add more if you need more gravy while cooking)

1/2 tsp. chicken stock granules (to taste)

5 medium prawns (peeled)

3 fried tofu puffs (cut into half)

1/2 tbsp. fish sauce

Dash of sugar (to taste)

1 portion cooked noodles

1 boiled egg (peeled and cut into half)

Choy Sum (can use any green vege) - blanched and drained

Methods:

1. Place the cooked noodles in a large serving bowl and set aside.
2. In a heated wok, add oil, add Thai red curry paste, stir until fragrant.  Stir through curry powder, then add chicken and continue to fry for a quick minute.  Add water and chicken stock granules.  Simmer for 5 minutes, or until chicken is cooked through.  Add prawns, tofu puffs and simmer until prawns are cooked.  Add coconut milk, stir through fish sauce and sugar.  Taste for correct seasonings; adding a dash more chicken stock granules or sugar if needed. Off the heat.
3. Ladle the gravy over the noodles, top with prawns, chicken pieces, tofu puffs, egg, and choy sum.
4. Serve immediately!

This recipe is adapted from 'Marion's Kitchen' with slight adjustments to suit my cooking preference.

Shrimp Lo Mein

Ingredients: (serves 2)

2 portion Organic Millet Noodles (prepare according to package instructions)

2 tbsp. cooking oil

3 cloves garlic (peeled and chopped)

Handful of prawns (peeled and deveined)

Bok Choy (sliced, separate stems and leaves)

1 small red capsicum (sliced)

Some toasted white sesame seeds (optional - I did not use)

Sauce: (mix in a small bowl)

1 1/2 tbsp. oyster sauce

2 tbsp. light soy sauce

1 tsp. dark soy sauce

1/4 tsp. chicken stock granules

1/3 cup water 

1 tsp. sesame oil

Methods:

1. In a heated wok, add cooking oil.  Saute garlic until fragrant, then add red capsicum and stems of bok choy, give it a quick stir-fry, then add in prawns, fry until surface of the prawns turns white, and add in the leaves of the bok choy.  Give it another quick stir to mix.  
2. Add sauce, stir to mix with all ingredients, then, transfer the noodles into the wok and stir to coat well with the sauce together with all the ingredients.  Top with white sesame seeds, if using.
3. Dish onto a serving dish and enjoy!

I adapted this recipe from 'rasamalaysia.com' with slight adjustment to suit my cooking preference.

Thai Drunken Noodles (Pad Kee Mao)

 

Ingredients: (serves 1)

1 portion noodles (I use organic millet noodles)

1 tbsp. cooking oil

1/4 cup boneless chicken chicken thighs (cut into small pieces)

1 tsp. garlic (finely chopped)

1 large red chili (sliced) - use Bird's Eye Chilies if you prefer spicy

1/2 onion (thinly sliced)

5 baby corns (halved)

1/2 cup Basil

Sauce: (mix in a bowl)

1 tsp. dark soy sauce

1 tsp. light soy sauce

1 tsp. fish sauce

1 tsp. oyster sauce

1 tsp. brown sugar

Dash of ground white pepper

1 tbsp. water

Methods:

1. Cook the noodles according to package instruction and set aside.
2. In a heated wok, add cooking oil.  When oil is hot add chicken pieces and fry until they are nicely browned.  Remove them onto a plate and set aside.
3. In the same oil, add garlic, onion and baby corn, stir for a quick minute, then add in sauce and stir to mix.  Add in noodles, chicken and basil, and stir to mix until well combined.  Off the heat.
4. Remove the noodles onto a serving dish and serve!

This recipe is adapted from 'Whiskaffair.com' with slight adjustments to suit my cooking preference.

Thai Chicken Noodle Soup

I very seldom have noodles in soup, as most of the time I have it dry.  However, when I first try out this noodle in soup recipe, it taste so yummy, and I simply cannot wait for long to cook it again.  The soup is so light, inexpensive as it is with few simple ingredients which are readily available in most of our pantry, and nutritious.  

Ingredients: (Serves 2)

2 portions Dry Kolo Mee/Noodles (can use fresh kolo mee, if available)

Some green vegetables of your choice (boiled/blanched)

Some pork balls 

3 or 4 chicken drumsticks 

3 coriander roots (washed and sliced, obtain the roots and stems part)

3 garlic cloves (peeled)

1/2 tsp. white peppercorns

1/4 tsp. salt

1 tbsp. cooking oil

3 tbsp. light soy sauce

3/4 tbsp. dark sweet soy sauce

2 whole star anise

4 cups water

1/2 tbsp. chicken stock granules

1 1/2 tsp. sugar (to taste)

Fish sauce (if necessary)

Chili powder (to serve, if needed)

Methods:

1. Using a mortar and pestle, pound coriander roots, garlic, white peppercorns and salt into a rough paste.
2. Heat cooking oil in a wok, add paste and chicken and cook, turning frequently, until the chicken is just starting to colour.
3. Add light soy sauce, dark sweet soy sauce, star anise, water, chicken stock granules and sugar.  Bring to a gentle simmer and cook until the chicken is cooked through, skimming the surface occasionally, then, remove from heat.
4. In the meantime, cook the kolo mee/noodles according to instructions.  Put the noodles into 2 serving bowls.
5. Dish the chicken drumsticks into a plate.  Strain the broth and pour it back into a clean wok/pot.  Taste for correct seasoning.  Add the pork balls and keep hot.
6. To serve, add the green vegetables and chicken drumsticks to each bowl.  Ladle over the hot soup and pork balls.  Serve with chili powder and fish sauce to taste.

When I cooked this noodle soup again for the second time, I do not have any pork balls, thus, I put quail eggs instead.

This recipe is adapted from 'Marion's Kitchen' with slight adjustments to suit my cooking preference.

Stir-fried Charcoal Organic Noodles With Vegetables & Chicken

I love stir-fried noddles loaded with vegetables, and lesser meat.  I am cooking myself this healthy noodles for my lunch.

Ingredients: (Serve 1)
1 bundle Charcoal Organic Noodles (cook according to package instructions)
1/4 cup chicken breast (thinly sliced, sprinkle with ground white pepper and salt)
3 cloves garlic (peeled and thinly sliced)
1/4 red capsicum (sliced)
1/4 red carrot (peeled and shredded)
1 small bowl broccoli florets
1 egg (lightly beaten)
2 1/2 tbsp. cooking oil (part)
1 tbsp. light soy sauce
Dash of ground white pepper
Dash of chicken stock granules (to taste)
Dashes of water

Methods:

1. In a heated wok, add 1 1/2 tbsp. cooking oil; when oil is hot add chicken and stir-fry, add in garlic, continue to stir-fry, then add in all the vegetables, stir to mix, and when vegetables are almost cooked, drizzle in the light soy sauce and stir to mix.  Remove from heat onto a plate.
2. In the same wok add in 1/2 tablespoon of cooking oil, and when oil is hot add in the egg and scramble it with the frying spatula.  Add in the cooked Charcoal Organic Noodles and continue to stir to combine.  Add in dash of white pepper and chicken stock granules, give it a quick few stirs and taste for correct seasoning.  Then add in the cooked ingredients (1) and stir to mix them together.  I add few dashes of water and continue to stir-fry until well combined.  Remove from heat and dish onto a serving plate.

I adapted this recipe from 'Taste Life' with some amendments to suit my cooking preference.  The actual recipe use Pasta but I replace it with noodles.

Hong Kong Crispy Noodles With Chicken and Prawns

Ingredients: (Serve 1)
1 portion of fresh local Kolo Mee
Cooking oil (enough to lightly coat bottom of pan)
2 garlic cloves (chopped)
1/2 small onion (diced)
1" section carrot (slice according to your desired preference)
1/4 cup thinly sliced chicken breast
5 medium prawns (peeled and deveined)
1 cabbage leaf (cut into bite-size pieces)
Some green vegetables of your choice (cut)
1 tbsp. Shaoxing Wine
1/2 cup water (add a bit more if you prefers more sauce during cooking)
1/2 tsp. chicken stock granules
1/2 tbsp. cornflour mix with 1 tbsp. water
1/4 tsp. grounded white pepper

Stir-fry sauce: (mix together in a bowl)
1 1/2 tbsp. oyster sauce
1/2 tbsp. light soy sauce
1/2 tsp. sugar

Methods:

1. Shake out the noodles and form into a rough circle about the size of your non-stick frying pan over a flat plate.  Heat oil, enough to lightly coat the bottom of the pan using medium heat.  Slide the noodles into the pan so that they form a neat circle.  Cook for about a minute before pouring in 1 1/2 tablespoons of water.  Allow the water to evaporate and steam the noodles for another 1 1/2 minutes or until the bottom is crispy.  Flip the noodle over and cook for another 1-2 minutes or until the second side is golden and crispy.  Off heat and transfer the noodle to a large serving plate.
2. In a clean heated wok, add 1 tablespoon cooking oil (from frying the noodles) add garlic, onion and carrot.  Cook, stir-frying for about a minute, then add the chicken breast and stir-fry until almost cooked.  Add the prawns and stir-fry until almost cooked.  Then add the cabbage and green vegetables.  Add 1 tablespoon of Shaoxing Wine, stir to mix and allow to simmer for another minute.  Stir through the cornflour mixture.  Simmer until just thickened.  Season with pepper, off the heat and spoon onto the centre of the crispy noodle.  Serve immediately.

This recipe is adapted from 'Marion's Kitchen' with slight amendment to suit my cooking preferences.

Soy Sauce Chicken and Noodles

Ingredients: (Serves 2)
2 chicken thighs (boneless with skin on)
2 servings of noodles
4 pcs. small bok choy (washed, cut and blanched)
1 tsp. sesame oil (to drizzle onto noodles after platting)
2 dried shiitake mushrooms
2 slices ginger
3 cloves garlic (smashed, with skin)
2 sprigs spring onion (roughly sliced, light green part only)
1 star anise
1 small cinnamon stick
2 tbsp. Shaoxing Wine
2 tbsp. light soy sauce
1 tbsp. dark soy sauce
Mushroom soaking liquid
1 1/2 tbsp. sugar
3 cups water
Salt (to taste)
1 tbsp. cooking oil

Methods:

1. Soak mushrooms in hot water, drain, cut off the hard stalk, strain the soaking liquid and set aside.
2. Mix shaoxing wine, light soy sauce, dark soy sauce and sugar in a bowl.
3. Heat oil in a wok, add ginger, garlic and spring onions, stir-fry for 1 minute.  Then add star anise, cinnamon, mushrooms and soaking liquid, and the mix sauces in (2) and 3 cups water.  Bring it to a simmer, then add chicken and simmer another 10 minutes.  Turn heat off, cover and allow chicken to steep in the hot liquid for 30 minutes.
4. After 30 minutes, lift out chicken and mushrooms.  Strain out the sauce, and bring it back to simmer.  In the meantime taste for correct seasoning, season with salt if needed.
5. Place 4 tablespoons of sauce into 2 shallow serving bowls.  Add cooked noodles, top with blanched vegetables, sliced chicken and 1 mushroom.  Drizzle each bowls with a little sesame oil.
6. Serve with sliced chilies, light soy sauce and lime juice.

This recipe is adapted from 'Marion's Kitchen' with slight amendments to suit my cooking preferences.

Thai Chicken Ginger Noodle

It's the usual meal, lunch on a weekday, which I am cooking only one portion for myself.  I normally won't take the trouble to go for rice and dishes, as we all know that it is much easier to cook a bigger portion than just for 1.  Coming across this appetizing one plate noodle meal online makes me happy.... well, I know what to cook for my lunch ~ smiles ~

Ingredients:
Half chicken thigh (boneless and skinless), sliced
1 tsp. dark sweet soy sauce
1/2 tsp. ground white pepper
1 1/2 tbsp. oyster sauce
1/2 tbsp. fish sauce
1 tsp. sugar
1 tbsp. cooking oil
2 cloves garlic (chopped)
1/2 onion (sliced into wedges)
1 tbsp. finely julienned ginger 
2 pieces dried shiitake mushrooms (soaked and sliced)
1 bundle plain organic noodles

Methods:

1. Combine the chicken with dark sweet soy sauce and ground white pepper.
2. In a small bowl, combine the oyster sauce, fish sauce and sugar and set aside for later use.
3. Heat water in a pot on high heat, place the noodles in the boiling water and boil until just tender.  Drain and set aside.
4. In a wok, heat cooking oil, add the garlic and onion and stir-fry until fragrant.  Add mushrooms and the marinated chicken and stir-fry until almost cooked.  Add the ginger and fry another minute.  Add the noodles and oyster sauce mixture and stir-fry until well combined.
5. Dish onto a serving plate and serve warm.

Note:  You can also use fresh mushrooms and dried wood ear mushrooms.

This recipe is adapted from 'Marion's Kitchen' with very slight amendment to suit my cooking preference.

Stir-fried longevity noodles with Chinese leek

This is a late post, which I replicate and cook many countless times in my home kitchen but never gets the opportunity to get it published in my blog. 

Sometimes last year, a friend of mine gave me a lunch treat to this delicious, simple yet yummylicious dish nearby to her office at 10th Mile, Kuching.  I fell in love with it immediately and told my friend that I would like to replicate this dish.  My first try out was a success and my whole family enjoyed it too.  From thenceforth I have been cooking it over and over again.

To those who are interested, here's to share....

Ingredients:

• A packet of longevity noodles (boiled until soft and drain)

• 3 Chinese leeks (peeled off hard leaves, washed, soaked and cut into thin strips)
• 4 dried mushrooms (soaked until soft and thinly sliced)
• 2 tbsp dried shrimps (washed, soaked and leave whole if small, or rough chop)
• 2 shallots (peeled and sliced)
• 5 cloves garlic (peeled and chopped)
• 4 tbsp cooking oil
• 1/2 cup water (add half first, add the rest slowly if needed)

Seasonings:

4 tbsp light soya sauce

Dash of salt (to taste, and if needed)

Methods:

1. Add cooking oil in a medium-low heated wok, add in garlic, stir fry until fragrant and golden, dish out the fried garlic and leave in a bowl for later use.
2. In the same wok with the remaining oil, reheat the wok and stir-fry the dried shrimps until fragrant, either dish them out onto a bowl or use the spatula to push it to the side of the wok, then add the shallots, stir fry until almost light brown, add in mushrooms and continue to fry until shallots are browned.
3. Add in Chinese leeks, dried shrimps and stir fry until the leek has slightly wilted.
4. Add in the longevity noodles, stir to mix with the help of a pair of cooking chopsticks. Add in light soya sauce, stir to combine, then add water and continue to stir fry.  Taste for correct seasoning.  As longevity noodles are slightly salty, do not add salt without tasting or in large amount at one time.
5. If the noodles are slightly dry, add a bit more water and stir to mix.
6. When noodles are cooked, remove from heat, dish into a large serving plate, and sprinkle fried garlic over the top.
7. Serve in separate plates or bowls.

During my second attempt, I add an extra ingredient '3-layer pork' slices. For this, I fry the pork slices after frying the dried shrimps and before adding the shallots in (2).

With or without the meat ingredient, this dish taste awesome!!  I just cooked it for dinner yesterday.  Yum-Yum!

Mee Goreng Mamak

Ingredients:
1 pkt yellow noodles (without alkaline)
1 bowl beansprouts
2 tomato (quartered)
Some slices of fish cake
Prawns (peeled with tail intact and deveined)
1 small bean curd (cut into small pieces, pre-panfried with some oil, dish and put aside)
2 tbsp minced pork
1 potato (boiled, peeled and cut into cubes)
2 birds eye chili (cut coarsely)
2 eggs (lightly beaten)
1/2 onion (sliced)
1 medium shallot (peeled and minced)
4 shallots (peeled and minced)
1 tsp curry powder (watch brand - not in picture)
3 tbsp cooking oil (not in picture)
1/4 cup water (if necessary)

Sauce:
3 tbsp tomato ketchup
3 tbsp chili sauce
1 tbsp dark soya sauce
1 tbsp light soy sauce

Seasonings:
Salt (to taste)
Dash of sugar (to taste)

Methods:

1. In a clean heated wok, add cooking oil, saute onion, minced shallot and garlic until fragrant
2. Add in curry powder, give it a quick stir, then the minced pork and stir fry for 1 to 2 minutes.
3. Add the bean-curd, fish cake and potato cubes and stir to mix all the ingredients.
4. Put in the yellow noodles, stir to combine, but if the noodles are too dry add about 1/4 cup of water and continue to stir.
5. Add the tomato slices, prawns, all the sauce ingredients including chili padi and stir-fry until well combined for about 2 to 3 minutes, making sure that the yellow noodles are cooked through.
6. Add in the beaten egg, salt and sugar (to taste), followed by bean sprouts.  Stir-fry until the beaten egg dries up.
7. Off the heat and dish onto a big dish.

For individual servings, place the noodles into a serving plate with some garnish of your choice.  Enjoy!

Recipe adapted from Sifu Kenneth Goh of Food Bloggers and Foodies United.

Henghua Noodles (Pha Mee)

Years back, Henghua Noodles are only cooked and served in the homes of the Henghuas. Today, this dish is being made commercialize and is available at some food-stalls in Kuching City. However, there are differences between the commercialize ones and the home-cooked in terms of the way they are cooked and not to mention the flavours and taste.  Those who have tasted both the commercialize and home-cooked Henghua noodles will sure agree with me.

Being married into the Henghua household most daughter-in-laws will learn to cook and master this dish.  I am thankful to my late mother-in-law for her personal guidance in imparting this yummylicious Henghua noddles techniques to me, thus, today me and my family are able to enjoy this delicious and unique noodles in the comfort of our sweet home.

This is what you need:
(A) Crispy fried ginger, shallots and garlic

• 1/2 cup chopped ginger
• 1/2 cup chopped shallots
• 1/2 cup chopped garlic

Fry the ginger, shallots and garlic in enough cooking oil till fragrant and golden.  Dish into a bowl including the oil and leave aside for later use.  (Garlic is to be put in last as it browns faster)

(B)  Chillies in dark soya sauce and small lime

• 1 cup of sliced red chillies (add some bird's eye chillies if you prefer more heat)
• 3 small limes (more can be used depending on your preference)
• enough dark soya sauce to cover the chillies

Put the sliced chillies in a bowl, squeeze the lime over it and add enough dark soya sauce, stir and leave aside to serve with the cooked noodles/mee.

(C)  Soup for cooking the noodles/mee

• Pork Ribs
• A pot of water

Wash the ribs, blanch with hot water, drain and put it into a pot of boiling water (amount depending on how much you are cooking) and boil till a good stock is obtain.  Pour the stock over a sift into another pot as small pieces of bones might break off while boiling. Set aside.

(D)  For cooking the noodles/mee

• 6 pcs. dried shiitake mushrooms (washed, soaked and sliced) 

• prawns (peeled and deveined)

Use the same wok after frying the ginger, shallots and garlic in (A), add 1 tbsp of the fragrant oil and fried ginger, shallots and garlic to fry the prawns using medium-low heat with a drizzle of light soy sauce, stir well and dish onto a plate for later use. The reason why I am frying the prawns separately is because prawns cooked faster and putting it together with all the other ingredients in the pot will cause the prawns to be over-cooked and hard.

• 1 slab pork belly (washed, boiled about 50% cook, drain and sprinkle some salt over it. When cooled, cut into bite-size pieces)

• Chye Sim/Sawi (washed, drain and cut)

• Fish ball (refer to my blog recipe 'Fish ball and fish cake dated 15th November 2014)

• Henghua noodles/mee (purchase from the wet market)

(E) Seasonings

• Salt (to taste)
• Light soy sauce
• Msg (to taste)

With all the ingredients ready at hand, it is time for us to start cooking.....

1. In a clean heated wok of medium heat, add 1 tbsp. cooking oil and swirl over the wok.  Add in the pork belly, spread them over the wok to ensure they are properly seared, stirring and turning often. When the pork belly has slightly browned sprinkle 2 tbsp. light soy sauce over it and stir till well combined. At this point turn the heat down a bit and continue to fry until the pork belly has properly browned.
2. Add the mushrooms and continue to stir until fragrant, off the heat and dish the ingredients into the pot of ready cooked soup in (C).
3. If you have a double stove, it is best to let the soup in slow simmer while cooking the ingredients in (1).  Turn the heat to medium-high.  
4. Boil the pork belly until almost soft, add in the seasonings in (E), taste for correct seasonings, then drop in the fish ball.  Once the fish ball starts to float add in the noodles, chye sim and 1 tbsp of the fried ingredients in (A) and stir to mix till well combined.  When the noodles have come to a few boils, use our fingers to taste if it is cooked.  
5. Finally, stir in the cooked prawns, off the heat and it's ready to serve!

How to serve?

• Dish the noodles, ingredients and soup onto a serving bowl
• Sprinkle with grounded white pepper
• Topped with the fried ginger, shallots and garlic
• Chillies with dark soya sauce and lime at the side

Note:  If you prefer a real traditional method to serve this Henghua Noodles, topped with fried whole peanuts, seaweed and fried shredded eggs.

Mee Sua Soup

Mee Sua signifies long life in Chinese custom and in my childhood days I remember my mum who never miss cooking a bowl of sweetened mee sua soup with two hard-boiled eggs on the early morning of me and my sibling's birthday.  Though today, this custom is still being practice by some Chinese family but noodles are being more commonly used when comes to celebrating birthdays.  

However, Mee Sua is still a popular wheat noodles among the Chinese families today, and the methods of cooking varies from one household to another.  I would like to share my own 'signature mee sua dish' and hope it will savor your taste buds as much as mine.....

Ingredients:
1 portion of dried mee sua
8 slices of chicken meat/pork
1 egg
1/2 tbsp kei chi (wash and drain)
2 stalks of kai lan (cut into sections)
1 knob ginger (shredded)
1/2 tbsp cooking oil
1/2 tbsp sesame oil
1 bowl water (add more if needed)

Marinade:
1 tsp soy sauce
1/2 tbsp corn flour

Seasoning:
Salt (to taste)
Msg (to taste)
1/2 tbsp Chinese rice wine

Methods:

1. Marinate chicken or pork slices with soy sauce and corn flour, put aside for later use.
2. Heat both oil in a wok over medium heat, fry the shredded ginger till golden brown, dish and drain.
3. Add water into the same wok and once it comes to a boil add the marinated chicken/pork and kei chi, continue to cook till the meat is cooked through.
4. In another wok boil about 1 1/2 bowl of water, drizzle with a bit of cooking oil and once the water starts boiling add in the dried mee sua.  Stir well with chopsticks for about one minute, dish, drain and put into a big bowl.
5. To continue on with the soup, add seasoning, taste to get the correct seasoning, then add in kai lan give it a quick stir, finally crack in the egg.  Once it comes to a boil off the heat and pour the soup over the cooked mee sua.
6. Topped with fried ginger of (2) and serve immediately.

Note:  During serving, more rice wine can be added depending on your own preference.  I always enjoys this simple dish of mee sua for lunch, especially when I need to cook only one portion for myself.  Cooking a meal for one can be quite a lazy effort at times, so that is what I love most about this 'Simple yet yummylicious' dish!