Showing posts with label Noodles. Show all posts
Showing posts with label Noodles. Show all posts

Sunday, August 17, 2008

Mee Goreng Mamak

Empty plate with a lime ... waiting in anticipation for the best dish of all time --> Mee Goreng Mamak! (fried noodles, Mamak style)

All you need is fresh yellow egg noodles, chinese greens (I used bok choy/pak choi), fish cakes, potatoes, chilli paste, tomato ketchup, firm (deep fried) tofu, dark soy sauce, garlic, lime juice and some chicken meat (drumstick/thighs are ideal). I had to do it twice, given the small wok, but personally feel that it produces a better result than mass production...

As usual, add in a bit of oil on the wok. When its hot enough, stir in the roughly chopped garlic and potato slices (or in thin wedges) for a minute or two. Next is the chili paste (lots of it!), where the heat starts to kick in. Add the chicken, fish cakes, tofu and bok choy next and stir fry quickly for another 3-4 minutes before adding in the noodles. Stir as quick as you can to evenly coat and mix. Finally season with dark soy sauce, tomato ketchup, a bit of salt to taste and its done!

Serve it on a nice hot plate with a wedge of lime. Always gives the dish an extra kick with a tangy aftertaste. Enjoy!

Sunday, June 08, 2008

Fried Noodles with Fishball

Sorry for the long absence! Just got back from a weekend in Edinburgh and the weather was excellent! Expect an interesting one on Edinburgh this week!

Meanwhile, here's a 10 min recipe on something that I'll always miss from home and can't find it even in London: Fishballs :) Always had homemade ones and definitely not taking those for granted when I'm devouring it at home the next time ...

This is a usual breakfast/lunch item for me at least, where you just need a pack of fishball, some vegetables (I used chinese leaves here), and some flat rice noodles. Garlic or shallots as usual starts up the frying process, makes the dish a little tad more aromatic. Then simply fry the fish balls for a bit and stir in the freshly boiled noodles and stir fry. Season as you wish, mine here is a little light as I usually prefer my food less salty. But if you like a bit of color, dark soy sauce gives it a dark brown color and a sweet aftertaste which some may prefer. Mix in the thinly slices leaves and it'll be done it a jiffy

Saturday, May 24, 2008

"Konlo" Noodles

Is my absolute favorite breakfast back home in Malaysia. I think you already know that by now, I've blogged about it twice previously :P Seems like it's an annual affair, lol, check out the ones in 2007 and 2006! The char siu recipe is in there and it has never failed so far :)

It's probably the char siu (BBQ pork) that I'm more keen in, but nothing beats having them tossed with fresh egg noodles! This time, I decided to make some potato wedges for starters since we've got some leftovers ...

Not to difficult to make good wedges, all you need is some olive oil, salt, and even paprika/herbs if you like for the extra kick. Scrub them well and make sure you dry them properly with a cloth or kitchen towels. Slice them into wedges, thickness wise you can refer to the picture below for a good gauge. Important as you don't want them too burnt or undercooked! I had about 6 baby potatoes, sliced and lightly tossed in olive oil and salt, and grilled in the oven along with the marinaded pork for about 40 minutes at 200C.

The pork is crackling well about 20 minutes into the cooking, don't worry too much as it's usually the honey caramelising into the fat and having the burnt edges! When I did it the first time I was always too worried that my dinner will be black charcoal and constantly open and close the oven to check the meat, but this does impact the heating and the finishing of the meat. If the thickness is about 1-2cm, 40 minutes you'll be fine. You can flip the meat halfway through if desired

And the rest was pretty quick to prepare, just steaming some green beans (didn't have the right vegetable at the time, i.e. pak choy or kai lan - chinese style vegetables). But wedges turned out great, brown and crispy skin, but still soft inside. Good with some dipping or finger food. Fresh noodles took a quick 2 minutes boiling and strained under cold water (makes it more chewy, more "bite" so they always say). Didn't toss it with dark/light soy sauce as its naturally slightly salty. One special tip: adding a hint of sesame oil to toss with the noodles does add an edge to the dish - you get an extra nutty aroma and smoother noodles too!

Doesn't it look beautiful?

Tuesday, November 20, 2007

Birthday Surprise

Archipelago at Whitfield Street is the place to go for a completely new and exotic dining experience...

There are just so many things that make this place stand out. I'd have walked passed it thinking it was a pub if I was not brought here. Upon entering the tiny entrance with a mini rock pavement, its as if you're immediately brought back to the Indiana Jones era, with a dark and calm ambiance, with an eclectic mix of Indian,Thai and Chinese influences in their decor. Of course, it's the menu that bags that extra surprise for a special occasion :) THEY SERVE CROCODILE, KANGAROO, ZEBRA meat ... and even chocolate coated scorpion for desserts!

Talk about being adventurous with your palate! Dinner started off with some cocktail and champagne (sprinkled with gold dust), courtesy of recommendation from Z. The cocktail was named after the restaurant, and I can't recall what it exactly contains (it served its purpose), but I know that it's something sweet and citrus-y which disguises the alcohol content, until it was too late... :P

That was Z's champagne with gold dust sprinkles, pretty good to get one bubbly and chatty ...

Starters was a selection of nibbles: Parsnip chips with sweet chili dipping, mini duck quiche and mini grilled pepper canapes. Parsnip chips were awesome, though slight thicker slices would be amazing. Canapes were my favorite since quiche wasn't my thing really. But they were delicious in small amounts :)

The highlight of the meal was the second starter to share: Crocodile fillet seared in vine leaves with a plum dipping sauce. The dish was freshly prepared, seasoned with some fragrant spices, wrapped with the leaves before deep fried. Yet, the white crocodile meat was succulent and springy, flavors accentuated with a little bit of plum sauce dipping. It was also served in a unique porcelain 'plate', seems like a (squarish) cross section of a tree.

When you come to places like these, wimp-y choices like chicken, lamb or fish are out of the question. Either you close your eyes/nose or both, one's gotta try something out of the ordinary, like gnu, zebra, or even lovebug salads, LOL

For mains, Z had Sliced wildebeest (gnu) fillet in a hot and sour sauce with nutty soba noodles. The waitress was really keen and patient in explaining the menu, which I think they are used to anyway given the amount of foreign meats/exotic names in it! Gnu, according to Wikipedia, is " an antelope of the genus Connochaetes. It is a hooved ungulate mammal. And you know what, that sentence doesn't help either. So from the picture search online, ignorant me would just say it looks like a member of the bull/ox/cow family... simple (indeed)! Z enjoyed this dish thoroughly, as the gnu was pan fried nicely for the crunchy edge and matched well with the soba noodles which was lightly dressed in the sauce.

I, on the other hand, had Zhug marinated kangaroo fillet with water spinach, pak choi and crushed chilli potatoes. Apologies to all Australians or kangaroo lovers before hand though.

Now you know what I mean when I say this is also an educational dining experience! Zhug, according to the host, is a hot sauce marinade from Yemen, containing ground fresh hot peppers seasoned with coriander, garlic and various spices. Kangaroo meat, actually tastes pretty similar to chicken, contrary to my expectation of it being tougher like turkey. Unfortunately, I found the dish way TOO salty, especially the vegetables having too much soy sauce on them. But other than that, it was a surprising dining experience, good to give it a go for something authentic and different for a change!

Tuesday, October 23, 2007

Of Portobello Market and Permutation

Working life is miles different from being a student. Somehow part of me is really glad to move on and do something different instead of studying, yet there are perks of being a student in a beautiful place like Cambridge (except the silly workload). There are endless activities to get involved in, I definitely do miss the cookouts, formals, and the proximity of everything/friends whilst belonging in a quaint university town.

Working is not all bad either, you get to switch off after working, take a break/chill out, and finally make things happen and execute deals. But its a different ball game in a way that your colleagues are not really your real/close friends, so that takes time to get used to, although having fun/nice people to work with is one of the biggest plus point that'll probably make you hate/love your job :)

Anyways, you all probably know my fascination with markets whether its pasar pagi (morning markets) in Malaysia, or Christmas ones in Germany. All is good and I love it when people congregate in one place and display whatever random things they'd like to interest people to buy. I've been to Portobello Market (near Nottinghill Gate tube station) before, but it's nice to take a stroll in it on a Saturday as it has the widest array of stalls that day, despite being a bit too touristy.

I'd like to highlight this stall I spotted, unfortunately, after I had my lunch. Probably spotted it more through my nose that sight, but it has the most amazing looking/smelling Paella! The pan was lifesize too, and pretty good value for money too for the generous portions ...

Here's a close up of the Seafood Paella, I suspect that will trigger a Paella cooking session again pretty soon!

Meanwhile, I haven't forgot to cook, my dear readers :P Life's a bit too hectic at the moment settling down with so many changes and transition, but yeap, I haven't forgot about cooking for sure. This is what I conjured up in my kitchen, first cooked meal in the flat I must say. This is the time where you open your fridge and see what you've got, do some simple permutation and see what you can come up with.

So in my fridge I had some minced pork, chopped vegetables, eggs, noodles, garlic, soy sauce, chili sauce. Hence its fried noodles with those things, predictable. First, fried the chopped garlic, whilst boiling some water in a saucepan for the noodles. Then add the minced pork and fry till half cooked. The vegetables can be added then. By this time, the noodles should have been soft, drained, and add these to the wok. Finally, season with soy sauce to taste, then add the egg in the middle of the wok and let it set a little before scrambling it up with the noodles. The extra thing I added was a dash of sesame oil for a smoother, silkier taste, and of course a naughty scoop of chili to spice things up a little. Turns out pretty good, reminds me how long (2 months!) since I ate home cooked food :)

Monday, October 01, 2007

Back on 5th Ave!

So, I finally passed all my exams yesterday! Woohoo, my life is back (for the moment), before I start work on Wednesday, hehe :)

It's back to the New York story, this time along 5th Ave in continuation of the (mostly window) shopping spree...

Here's the large Disney store along the street, filled with every imaginable kind of stuffed toys you want, yes, there's Mr Donald and Shrek in there too. It's about time I started growing up and out of these, :P
Any of you a 'The Apprentice' fan? Here's the exterior of Mr Trump's Tower. Had lunch inside too on the last day before I left. Definitely an air of sophistication which somehow leaves you in awe as you see the display of jewelry and other merchandises. Music at the bar was great too (it was Frank Sinatra's and other musical-y songs, suits a Sunday brunch for me!), though food wise wasn't that impressive, so let's not waste too much time on that...

More importantly, I managed to meet up with a good pal HH, who is working in Tokyo now, was there was training at the same time too! Yes, Japan! It was cool catching up with him in Little Tokyo, keeping each other updated of what has happened so far in the past 1-2 years since he left uni, and of course, life and work in the land of the samurais.

Dinner in Little Tokyo was even better! The place was near Aston Place on the green line, where Little Tokyo is situated. Humiliatingly, my Japanese reading skills has deteriorated that I can't read the name on the sign board as it's only written in Japanese. Nevertheless, that and the presence of many locals eating there is definitely a positive indication :)

And we were spot on! Can you believe this big mug of Asahi/Japanese beer just costs $3? HH was definitely a happy man munching and drinking away, haha

I had my first try of Oden, which according to Wikipedia, is a "winter dish consisting of several ingredients such as boiled eggs. daikon radish, konnyaku and processed fish cakes stewed in a light, soy-flavoured dashi broth." The yellow condiment you see by the side of the bowl is Karashi (Japanese mustard).

To me, that's the Japanese version of 'Yong Tau Foo', a common Malaysian dish consisting of various fish cakes or vegetables/tofu stuffed with fish cakes, boiled fish paste dumplings etc, in a flavorful broth. I loved the Japanese version too! It's the ultimate comfort food

And we had few other dishes too! The glutton in us resurfaced especially since everything was relatively cheap in US dollars, effectively 50% off compared to London! Stir fried yakisoba was good as well, not too oily or salty. The beer definitely made me regret stuffing myself silly, happens after the weeks of deprivation of Asian food :S

It was a friend Sasha's birthday a few days later too! Visited the Grand Central Terminal, a majestic looking subway station, which looks best at night with the beautiful chandeliers lighting the large hall, with many restaurants and shops in it too. Amongst them is the ever famous 'Oyster Bar', and (duh) as the name suggest, seemed famous for their seafood and oyster selection. We decided to go upper class, celebrating her birthday with a glass of champagne with a couple of fresh oysters.

Geez, you must be thinking, but its fun acting like a posh snob sometimes! What's life without a bit of fun and giving yourself a little treat?

Monday, June 18, 2007

London Escapade

London was on the menu last week for a great break from Cambridge, tying it in with watching Les Miserables, the musical! The best part was getting center first row seats, as I booked it real in advance during the Easter term. 3 words, a must watch (!) and it's my favourite musical thus far :)

But before theater, a group of us paid a visit to C&R, the Malaysian restaurant in the heart of Chinatown for a quick bite. Brought R there as she has not been before and I was keen to introduce this place to her as the food there is quite authentic. This is the Kampung Nasi Goreng (Village Fried Rice) that P had. Nicely done with the rice dry and separated well, fried with chilli and seafood and some cabbage.

R and I had Wah Tan Hor, as you'd probably have guessed, since it's my favourite noodle dish when eating out back home. It is flat rice noodles (kuey teow) fried with vegetables, fish cakes, thin slices of pork and seafood, all covered in a starchy eggy sauce. MmmmM bliss :P

Unfortunately, I had food poisoning soon after dinner, and thankfully it was much better before the show start after spending some quality time in the loo. :S

Seems like this is a recurring theme as my brother had the same experience a few month ago after having dinner there. Sadly the food quality in terms of cleanliness has gone down tremendously, so do be careful if you are still going there for dinner. Food there is still great though.

C&R Cafe Restaurant
3 Rupert Court
London W1D

Saturday, March 31, 2007

"Instant" Noodles!

Nah, I haven't ate those Indo Mee, Nissin/Maggi/Korean brand instant noodles for years. Not that good for you, and encourages baldness. I think I've pulled enough of my hair out doing my dissertation :P

So what I meant by instant is the speed I manage to whip these up, at most 5-10 minutes longer than your average 3 min (unhealthy) instant noodles?

This is a Japanese inspired dish, which I'm sure I've made before. It's called Oyako Don, Oyako means Parent and Child, representing chicken and egg, whilst Don is a short for Donburi, the rice dish basically. And yes, it's originally RICE, but since I was too lazy to wait/cook rice, I made a variant of this dish using noodles I brought from home, fresh handmade mee suah.

This dish is quite easy, all you need for 1 portion is: 1 onion, 1 egg, diced chicken pieces (I used chicken breast here, but thighs are probably more flavorful), 1 Tbsp light soy sauce, 1 Tbsp mirin (Japanese sweet cooking wine, can be substituted by white wine+a dash of sugar, or any sweet cooking wine), minced garlic (I love garlic! Though this is optional)

So whilst cooking my noodles in another saucepan, have another on as well, with little bit of heated oil, stir fry the minced garlic and onions till brown. Then add the chicken pieces and stir fry for a bit. Add some water till it covers the meat (probably 1/2-1 cup of water?) and let it simmer for 2 minutes. Meanwhile, check if the noodles are cooked, and rinse in cold water and set aside. Then back to the chicken, add the soy sauce and mirin, switch off the stove, and then crack your egg in the mixture. Do NOT stir your egg instantly. Leave it for 30-40 seconds (or even 1 minute, depending on preference) before swirling the egg around, simply because I like to see my egg visibly when I eat and not in tiny minuscule pieces in the soup. Finally, mix the noodles in and serve. :) Think rice is still much nicer, with the deep bowl and stick gravy mixture on top of it, hehe

Meanwhile, this is what I had for dinner today. A random concoction I must say. Just had some chinese mushroom, leftover lettuce, chinese sausage and noodles. A tad too salty as I forgot to adjust for the fact that the sausages were salty! But good all the same :)

Wednesday, February 28, 2007

Craving for Wantan Mee and Char Siu

Seems like spring is coming & the sun's coming up! :D

As always in life, there's always a tradeoff, ... there's lots of crazy winds coming up as well which tends to blow you off track on the road. Just remember to apply the Phythagoras' Theorem under these circumstances when cycling (an advice from an economist) :P

Anyways, cravings round 2 hit last week and this time it was Char siu (BBQ roast pork).
I started getting really tired of Western styled breakfasts and in the UK there seems to be only cereal, toasts or the standard English fry ups for breakfast. Running out of ideas and having tried the American pancake solution previously, I'm looking for new stuff & something to look forward to at the start of the day.

And THEN I realized I missed the konlo mee (wantan mee) back home, and so what are we waiting for? Let's do it!

First, there are a few obstacles to overcome. Raw ingredients, i.e. the fresh egg noodles and pak choy which are not available in Sainsbury's or any other non Asian supermarkets basically. Made a trip and bought these before hand in the strive for authenticity of my beloved konlo mee. Since my main aim was more for the char siew, I decided to ignore the wantan (pork/prawn dumplings) this time. So all I needed was noodles, pak choy and char siew.


Maybe ;)

So how on EARTH do I make/get char siu? Having given up all my hopes on getting good char siu in the UK (yes, even London chinese restaurants) as I find them too chewy, hard, tasteless and the general absence of the charred burnt crispy bits at the end. Ok, maybe you can say I'm a bit too meticulous there, but hey, when cravings strike, let's say we only settle with the best (within your means of course!).

So, now that the latter option is extinguished, sounds like it's a fun project of making your own char siu! I've been looking and eyeing on a particular recipe for some time and this sounds like the opportunity to finally experiment and mess about the kitchen, heheh

It's not that difficult, probably more of procedural steps that makes it more time consuming, as it is in Chinese cooking in general. Anyways, to cut the long story short, I'll let the picture do the talking:

This is the 3 pieces of pork shoulder that was marinaded overnight and put into the preheated oven:

This is another upclose snapshot of it after 20 minutes or so of grlling ... I had to open the oven to turn and baste the meat. Check out the SMOKE! LOL, this is definitely my favorite picture

It's surprisingly hard to check whether it's cooked as the marinade has darkened the color of the meat in the first place! This is how it looked once it was done (notice we get the slightly charred burnt bit at the edges :D)

So time to slice up the meat (& a round of tasting session) and making the gravy (not shown) :

Blanch the pak choy and the noodles, seasoned with some sesame oil and dark soy sauce and


A very satisfying dinner with cravings fulfilled :D

Recipe will be up for those who want it, but I will probably post it up next time when I'm free.
Wasted half an hour already and yes, I still have 14 essays waiting for me LOL

What a procrastinator ....

Monday, February 26, 2007

Craving for WTH

Just to clarify, it's Wah Tan Hor (Yin yong?) that I meant :)
It's one of my all time favorite orders at hawker stalls ('tai chow') which does various sorts of fried noodles. Man, now that reminds me of another dish that I miss.

Must be the CNY season, when you are stuck in the room as a permanent essay lab rat, churning essays to feed the greedy supervisors, when you think you deserve all the holiday in the world...

So yes, I manage to get fresh rice noodles (kuey teow) from Chinatown in a recent trip to London and make something up that tastes similar :)

This is a picture of the C&R version of it that I took some time ago, looks very inviting:

This is my version, slightly dry as the kuey teow seems to be absorbing the gravy despite having loads to begin with! Had it with fishballs, pak choy, squids, mussells and some prawns too! Too bad there's not much eggy sauce left , but still made me happy all the same, cravings satisfied!Ack, all these still doesn't help that 14 essays are waiting for me to be done. :S Man, I'm super whiny today :P Hopefully Music & Lyrics can cheer me up tomorrow night!

Monday, October 23, 2006

Craving for Wah Tan Hor

Term's getting busier as it goes by, and its only Michaelmas!

Nopes, I haven't forgot about what this blog was set up for, and yeap, did some cooking last week!
Don't think you'll ever guess what this is ....

Yup, its GREEN... Yeah, green peppers, seafood, and ... green looking noodles?
Haha, let me explain...

Was craving for wah tan hor, yet I just substituted the original ingredients with what I have, i.e. leaves for green pepper, kuey teow for green tea noodles that I have, and produced this. :)
It taste quite authentic fortunately, just with some deceivingly healthy color, hehe

Thursday, June 08, 2006


Finally FINISHED!!! WOOOhooooooooooooooo!

But yea, I'm probably too tired to shout that out :) But feels that way inside. Exam was a killer especially the last paper..... (Maths)... I guess at the rate I complain about how dry Linear Algebra/Calculus/Stats were, they finally took their 'revenge'. I was basically clueless and would be lucky if I get half the marks. Should have drew a smiley face there as a sign of mercy or something. LOL. But anyways, enough bout boring stuff.

It's PARTY time!!! (well temporarily at least) Had a dozen different things I had to sort out right after exams, travelling plans, room, pack, etc etc. Oh and of course play :)

Can't believe 2nd year just breezed past again so quickly, slightly daunting at the thought of being a 3rd year next year, and no more fooling around as the degree finally counts this time. Ah well, I'm such a worry wart, ain't I?

Looking forward to the World Cup games, and staying here for a few months for summer. Haven't seen England all shining, bright and warm like these, it's always been linked to gloomy temperamental weather to me, since I'm always back for summer.

And I missed cooking too or messing about experimenting with foods. Here's what I had a week or 2 before the exams started.

Claypot chicken rice, with typical chinese style vege and gravy. So it's sort of mutated into a different dish, but nice all the same...
And this was what I had when I retaliated and had enough of cereal/toast for breakfast, guess? It's Thai Red chicken curry and vege, with rice noodles. Random concoction, but I felt like something spicy in the morning, and this was the end result :)

Ooooh, so tired, time to take a rest, and enjoy the sun!

Sunday, April 30, 2006

Craving for Kon Loh Mein (Dry tossed egg noodles)

Yes, it's one of my favorite breakfast food back home, and I'm really tired of bread/cereal etc, hence...

My original plan to make some comfort food, i.e. Bah Kut Teh, went down the drain as my cravings hit, and irrationality sets in. With the pork ribs originally intended for BKT, I improvised and made char siew pork ribs instead!

It's my first attempt, and I'm quite happy with how it turned out!

Although the strange thing is that the bottom bits seemed to get charred (i.e. chao tarh) more than the parts at the back, still haven't figured out why yet. Taste wise, it probably needs a stronger marinade, but I still like it as its not too sweet/salty. Oh, and the best part was I forgot I had to chop the pork ribs, and it was hilarious as I was banging around the kitchen with my mini butcher knife in vain, till my housemate came and chop it all macho-ly. HAHA well rewarded with pork ribs! Didn't I tell you all I always 'terrorize' my house mates with Asian/foreign food they haven't tried before? So far they had kaya jam, yee sang, Chinese style fried rice (they love lap cheong's) and rice porridge. LOL

Here's my not so nice looking version of Kon Loh Mein, with a lot of substitutes as you can see, LOL. I didn't even mix the sauce properly with the noodles before I devoured it happily. Oh well, better presentation next time okay? :)