My Cooking Recipe : Noodle

Saturday, 17 September 2016

炸酱面 Jar Jiang Noodle-Peking Style

Ingredients:

1 kg Minced Meat

1 small pkt. Sweet Bean Paste (甜面酱）

2 tbps Spicy Bean Paste（豆瓣酱）

1 small bowl Chopped Small Onion
2 tbsp Sugar

To taste: Rice wine, Light Soy Sauce , Dark Saoy Sauce & Sugar.

Serve with: Shredded Cucumber（黄瓜丝）, Shredded Carrot（罗卜丝） & Egg Strip（鸡蛋丝）.

1. Heat oil fry the small onion till golden brown then add in minced meat. Then put in sweet bean paste, spicy bean paste continue to fry till oil come out. Add sugar to taste than continue cook till the minced meat sauce become dry.

2. Cook the noodle in boiling water then serve with the minced meat sauce, shredded cucumber, shredded carrot & egg strip.

1.将锅烧热，放入沙拉油，待油温热，放入红葱末爆香至颜色呈金黄色，再放入绞肉炒到肉色变白，再加入豆瓣酱、甜面酱炒至出油，加细砂糖调味再煮到绞肉水份收干即可。

2.取一汤锅，放入水3000㏄，滚开后，放入面等到水滚后即可捞起，再淋上步骤2的炸酱料，最后放上配料即可。

Thursday, 26 November 2015

Lontong Muar Johor

Serves 2
Ingredients:
1 1/2 can 400 ml coconut milk (3 1/2 cup coconut milk)
1 cup boiled water
6 green beans
2 bean curd - fry and cut into bite size pieces
2 tempeh (fermented soya bean cake) - fried and cut into bite size pieces (if you couldn not get tempeh, you could opted this ingredientout from the recipe)
1 small Aubergine - cut into 6 cm (2 1/2 inch) lengths.
1 small pack soo hoon (glass noodles) - blanched and drained
1/2 bowl thinly sliced Cabbage
1 small carrot - thinly sliced
1/2 teaspoon turmeric powder
2 egg - boiled and skinned off
2 cloves garlic
2 shallots
1 cube Knorr or Maggi stock
1/3 cup dried shrimp - soaked in hot boiled water, washed and drained
Directions:
Using a food blender, blend garlic, shallots and dried shrimp to paste.
Add coconut milk and blended paste in a pot and heat them up using medium low heat. Scoop the sauce regularly.
When the sauce is already about to boil, reduce the heat and keep scooping the sauce.
Add in all the vegetables (except glass noodles and fried beancurd) and salt to taste. Keep scooping to avoid from the coconut milk from boiling and separates to water.
When all the ingredients already cooked, turn the heat off and add in the soo hoon (glass noodles), fried beancurds and turmeric powder and stir well.
Taste the salt.
In a serving bowl, add in several cubes of Nasi Empet and pour the sauce into and garnish with sambal tumis (spice paste).
Fried/boiled the egg and serve together. Eat them while they are still warm.

Spice paste (sambal tumis):
6 shallots - peeled
1/3 inch ginger - pounded
Galangal 1/3 inch - pounded
2 serving spoons sambal olek
1 teaspoon Belacan (dried shrimp paste)
2 cloves Garlic
1/2 cup dried shrimps (optional) - soaked and drained
1/2 cup cooking oil
Salt to taste
1/2 teaspoon sugar
1 onion - cut to onion ring shaped
Directions:
Combined all the ingredients from the spice paste into a food processor and blend until smooth/paste.
Heat the cooking oil in a pot or wok.
Saute the spice paste until fragrant.
Add in the cuts onion ring, salt and sugar and cooked until crispy and the oil surfaced.

Nasi Impit:
3 cup of rice - washed and drained
Polyethylene heat proof food bag
Directions:
Filled in the washed and drained rice in the plastic/food bags
about 1/3 of the bag/each.
Sealed properly and make sure it\'s properly sealed off so the rice will not
come out from the bag during the boiling process.
Normally, I would fold the top of the bag at least three times then stapled them closely. Make sure the end result of the stapled bag is having a proportion of 1/3 of the whole stapled bag. It must have at least another 2/3 empty space inside the bag for the rice to expand during the boiling process. Poke all around the bags with fork to make small hollows to allow water and air could get in and out of the bags.