Double Sided Gold Noodle/Leong Mean Wong

This dish is all about the noodles. Noodles fried in this manner excite your palate with crispy and soft texture at one go. The topping does not have to be seafood, this noodles go well with whatever topping you can dish up - anything available except the kitchen sink.


Ingredients:

1 pound dried thick egg noodles
2 cloves garlic, sliced
1/2 lb choy sum , cut into bite-sized pieces
1 lb of mixed seafood - salt and pepper just before browning
1 tablespoon sesame oil

2 cup stock

1 tbsp cornstarch dilute with 2 tbsp water

1 tbsp shao xing wine
Cooking oil for frying
Kosher salt and freshly ground black pepper

Method:

Boil noodles in salted water until al dente. Drain and combine with sesame oil to keep strands from sticking together.

Heat a large, flat-bottomed non-stick pan over medium-high heat covered well with oil. When oil is hot, add noodles in an even layer, covering the bottom of the pan. Let cook, without moving, until golden brown, about 3 to 5 minutes. When browned, flip and brown the other side, adding a touch more oil to pan. (To flip noodles, put a big plate over pan and flip pan. Then slide the noodles back to the pan)

Meanwhile, in a wok over high heat coated lightly with oil, brown scallops on both sides, dish out and leave aside. Do the same with all other seafood.

Reheat wok with a little more oil and add sliced garlic and stir-fry until fragrant. Add choy sum and stir-fry until tender-crisp.

Add in the stock and bring to the boil, thicken with cornstarch solution and lastly add in shao xing wine. Adjust the taste with salt and pepper.

To serve, gently place noodle cake on platter. Top with the seafood gravy, spreading to cover entire surface of noodles.

Serves

Rainbow Agar Agar

It's a refreshing dessert, a perfect finish to an Asian meal, especially after heavy stuff like curry. It's served cold, so it's great for summer too. It is easy to make and oh so impressive to serve.

Ingredients:

The Transparent Layer:

2 tbsp agar agar powder

1200 ml water

200 gm castor sugar

Colorings - green is a must and i use pandan paste, it not only gives the green, it fragrants the whole jelly.

The Coconut Milk Layer:

2 tbsp agar agar powder

400 ml concentrated coconut milk

800 ml water

200 gm of castor sugar

1/2 tsp salt

Method:

1. Boil above ingredients for the transparent layer except colourings till dissolved. Sieve mixture and return to pot. Leave it on the stove on the lowest heat or doubleboil to keep the mixture warm until the coconut layer is ready for assembling.

2. Boil the agar agar, sugar and water for the coconut layer till dissolved, then add in coconut milk and salt. Sieve mixture and return to pot. Leave it on very low heat .

Assembling:

1. Measure about 250 ml of transparent agar agar and colour it in the colour you like. Leave it to harden slightly(not too hard if not the jelly will not stick together. If too hard, just use a fork to lightly scratch the surface before adding the next layer.)

2. The second layer will be 250 ml of the coconut milk agar agar. Leave to harden slightly

Do the same alternating between the transparent layer and the coconut milk layer until all the agar agar have been used up.

3. Leave the whole jelly to cool down before refrigerating it for at least a few hours.

Serves

Comments

Dear friends,

i would like very much to answer all your questions as soon as i can but i am not able to do it if i cannot find the comment especially in the older posts.

i would get a comment for moderation in my email during the old blogger but now it is not so and strangely enough my dear friend lee ping's comment is the only one that comes to my email for publishing.

HELP, anyone out there.

it would be of great help to me if the title of the recipe is mentioned in the comment, then i can answer the questions asap.

i have yet to answer MAY's question - auntie lily, you have not answer my question?

MAY - i am sorry, i have searched and still cannot locate the comment.

Anonymous - would like to know how to pack food to bring back from malaysia.

i hope i will locate your comment before you leave for malaysia.

thanks

Beansprouts

i am sure all of us have experienced the frustration when beansprouts are needed as a condiment and the bag of beansprouts,bought from the supermarket, is discolored, broken and the roots are at least 1/2 inch long. I feel like i am doing prison duty taking the roots off and i needed my mom more than ever, cos she is one who will patiently do this duty for me. Having seen my friend sprouted a batch of perfect beansprouts, gave me the inspiration to give it a try. The first batch was a total failure and i learned alot from this failure. The second and third batch turned out fine and i am now sprouting my fourth batch so that i can cook curry noodles when the beansprouts are ready.




Ingredients:

1/4 cup mung beans
a square one gallon ice cream tub
a bag of pebbles about 3 - 5 lbs
a strainer
few layers of kitchen towel

Method:

Wash the beans thoroughly, and sort out any discolored or defective beans.

Place the beans in the tub, cover them with water, and let them soak overnight in a dark place.
Sprouting in light allows a green color to develop and most people prefer white sprouts.

The next morning, drain off the water using the strainer. Sort beans again, there will be immature beans that have not been soaked through.

Wet the kitchen towel and place on top of beans, then place the bag of pebbles on top. Cover the tub and place in a dark cabinet.

Each day rinse the beans and developing sprouts with lukewarm water, pouring off the excess water each time, rince once in the morning and then in the evening.

By the fourth day the sprouts should be at least 1 inch long .(the beansprouts can be eaten at this stage but i prefer them to be about 2 inches in length which will take another 3 - 4 days)

When the sprouts reach the desired stage of development, wash them in cold water to remove seed coats, fibrous roots, and other residue.

The sprouts are best eaten soon after washing, but can be stored for several days in the refrigerator at 40-45°F.

Serves

Homemade Salted Eggs II

Thank you Angie from Scheiderchen.de for showing how to make salted eggs without using brine. It is so convenient and easy. The eggs turned just as good as the convention way. I will start a batch every other two weeks so i will have salted eggs ready for eating all the time.

Ingredients:

9 chicken eggs
table salt
wine(i use shao xing)
one 1/2 gallon ziploc bag

Method:

Dip egg into wine until well coated, then roll it over the salt.

Put egg into ziploc bag.

Repeat the precedure with the other eight eggs.

Close ziploc bag and eggs to mature for 20 - 30 days. Eggs can be ready by 20 days but perhaps i have coated with less salt, i had to wait a few days before they are ready)

To look at pictures, check http://schneiderchen.de/forum/viewtopic.php?t=82&postdays=0&postorder=asc&start=0&sid=c12bda833d806dad713284ca2e2db6ba



Serves

Homemade Salted Eggs

When eggs are on sale, i will stock up several packs of 18's. It is the s.o.s., i would like to bake something. But......., time is not on my side. I find that it flies and nothing(cooking or baking) is done and i am left with all the eggs and we are leaving for Malaysia for a 3 week stay. Have to clean up the fridge. What do you do with so many eggs? As you know, i have made Kuih Lapis Batavia and then decided to make salted eggs. I have never had any luck of good salted store bought. They are usually all over salted and not good eats anymore. For good salted eggs, you would have to make them. I would like to weigh down the eggs in the saline solution but have not been very successful doing it. Any suggestions are welcome.



Ingredients:

18 large eggs
1 bowl of table salt
4 bowls of water
1 tbsp of sichuan pepper corn
1 tbsp brandy or whiskey

Method:

Cook salt and water until salt dissolves. Let saline solution cool.

Add in the sichuan pepper corn and brandy or whiskey.

Put eggs in a large bottle and pour in the cool, strained saline. Cover tight and leave in the pantry for 3 weeks. Test one by cooking to see if it is ready. If not, continue to steep a few days longer. As soon as one is ready, remove the rest and leave in the fridge but not for long though. I will cook them and then store in the fridge for future consumption.

Tips from my dear friend, tt, who taught me how to check if my saline solution is salty enough - drop some cooked rice onto solution and if rice float, then it is good and salty.

Tips from neighbor - keep stirring the solution and the salt will not dissolve if the solution is salty enough.









Serves

You Are What You Eat

I am being tagged for this meme, not by one but two of my best net pals. Little Corner of Mine
and Play With My Food. I was so busy the last 2 months that i could not find time to update my blog. Anyway, Ching and TT, i will try to accommodate and see what i eat. It would be easier to know what i don't like than what i like as I live to eat, so to do that, have to cook and bake, not only the foods i like but foods that friends and family like especially when you are far away from Malaysia, land of all my favorites.

In the previous meme, the foods mentioned are old favorites and as time passes by, tastes and choice change but not far from base. With all the travelling around the world and experiencing new cuisine, the palate is still tune to home base - rice.

I love RICE, plain or flavored no matter. I would be very satiated with just plain hot rice with salt fish or salted eggs and even a piece of 'fu yee' with a tinge of sugar, lime juice and sesame oil.

A different version of rice - CONGEE of all the chinese dialects and i think i like Teochew the best.

SOY is another stable. My seventh heaven would be in the Land of Tofu. I love cooking with all forms of tofu and enjoy eating them.

SOUPs, the asian type which is simmered for hours. I depend on the pressure cooker to do the work. The Soup of the Day for me would be 'Choy Khon'.

NOODLES - Since i am a rice lover, therefore i crave for kway teow and meehoon. When i have a choice of the type of noodle, i would order meehoon for my curry, kway teow for my fish balls soup and my favorite is the Ipoh Sar Hor Fun.

I am crazy for NYONYA KUIHS and any TONG SUI - SWEETENED SOUPS are not far behind.Give me a bowl of 'Sweet potatoes in ginger syrup' to chase my blues away

There is no end to what i like, so i better pass it on before i bore my friends who visit my blog.

Jan's" Kitchen
Precious Moments
Foodcrazee

It's up to you three now.

MeMe

Sorry folks, MeMe is not a dish, so, no recipe. The baton was passed on to me by Foodcrazee to continue. Where should i start because childhood was so............ long ago as anyone who has read my profile knows that I turned sixty this year. All you young bloggers who read my MeMe would have to refer to your parents. uncles, aunties and some grandparents for the matter, to get them to verify mine to their childhood memories and enjoy some bonding time.

The fondest memory is at dawn,standing in front of the stove with the enamel cup waiting for the kopi tiam's boss to fill with Kopi 'O' and a big slab of margarine together with kaya will be on the tiny plate that i have brought. Home I go, as by now hungry 6(brothers and sisters) will be waiting with the sliced white hainanese bread. In a moment, we will have 7 funny expressions on our faces - the bread was sour.

We would opt for 10 cents from MOM and head to school, where we would stop by the Loh See Fun stall and enjoy a bowl. I still prepare this Loh See Fun Seremban Stylefor my children and friends. My siblings although we are all over the world but when we are back in malaysia, seremban is our pilgrimage.

Or we could go to the Chee Cheong Fun man's house which is way to the back, down the road of our home and get some of his most delicious Chee Cheong Fun and Woo Tau Koh. He served them with Teem Cheong(red type) and chilly sauce and the best of all, the Tau Kok Sueen(pickled long beans).

Around lunch time, Hoong Mien, our Yeong Tau Foo man would be coming. He was called so because his face was always flushed. His ware was really special as I have never seen them being sold any where. He had the regular tofu white or fried, fish balls and the specials were - long beans twirled together and a slab of fish meat on top. He did that too for Kangkong(oong choy) and Sawi(choy sum).

Wait and we can hear the Kacang Putih man calling. He will have his table on his turbaned head and we will shout - "Put down quick quick." His table had sections of fried peanuts, muruku, chickpea and vadai. The best part was he did not mind when we took a handful for tasting as the one we paid for came in the longest and slimmest cone which housed only about 10 peanuts. He insisted that my name is LULU and once during my adult life, did manage to meet him and he recognised me - he called me LULU.


There are many more and when we have the opportunity to gather, my brothers and sisters and I will talk and laugh at all the things that happened and what we ate during our childhood. If any of my siblings are reading this, remember the early morning Yum Cha in Toong Chan with Dad where we have to peel the skin of the paus? What about the Chew Chow Chook with the best Hum Choy. Hey, what about the Cheap Matinee in Cathay and the must have - black kua chee and the kanna.


I think i have better pass the baton on before everyone falls asleep reading this grandmother's stories.




Passing the baton over to:


Little Corner of Mine

Precious Moments

Do What I like

ilit Kitchen

Rabbit Sim's Paradise

Chinese New Year Celebration

The year 2005 started off very well for a rooster like me who has come full cirle 5 times around and to celebrate the new rooster year are friends enjoying the loh hei that i made.





Since it was the year of the rooster, i find it very appropriate to cook dishes using the chicken. so besides the loh hei, i cooked hainanese chicken rice and there were white chicken and rotiserrie chicken for the benefit of the non asian guests. The chilly sauce which was home maded by me when i was home in malaysia last year ,was the winner for the hainanese chicken rice while the oyster sauce with sesame oil was not touched at all. Braised mushrooms was surprisingly popular. My recipes for the yee sang, hainanese chicken rice, white chicken, rotiserrie chicken, chilly sauce, oyster sauce and braised mushroom will be posted soon.