Fried Wonton Noodle

Snow White used the balance of the chicken fillings left from Guo Tie to make fried wonton. Simply wrapped the fillings into the round wonton skin and deep fried till golden brown. Blanch the wonton noodle according to instruction then toss with the dark sauce, light sauce, oyster sauce and sesame oil. Top the noodle with blanch Chye Sim, fried wontons and finally garnished with fried shallot, spring onion and green chili, Fried Wonton Noodle is ready to serve in 30 minutes.

Mee Goreng

Rapunzel cooking one of her speciality Mee Goreng in Malay style. It is spicy hot but very yummy! The prawn is fresh and big and the Hong Kong Chye Sim is sweet and crunchy, Babe can't help taking a second serving.^^

The recipe can be find here, just replace the Kway Teow with yellow noodle.

Dry Yong Tau Foo Bee Hoon 2

Originally we planned to have Thai Laksa Yong Tau Foo but then Rapunzel crave for this dry version so we have this dry Yong Tau Foo Bee Hoon for lunch instead.

As usual, deep fried or pan fired the Yong Tau Foo.

Blanch the broccoli, cai sim and bee Hoon for later used.

Scope the bee hoon into individual plate, top with the yong tau foo and vegetables.

Finally, prepare the sauces; heat the oil, saute the garlic, ginger then add in 2 cup of water mixed with dark soy sauce, oyster sauce, fish sauce & sesame oil. Thicken the sauce with starch and the sauce is ready to pour over the Bee Hoon. Garnished with fried shallot and coriander and the lunch is ready to serve.

Nyonya Laksa

This spicy curry-like noodle soup is one of Babe's favourite dish. I would love to have a second bowl if Rapunzel had cook enough, hee! Slurp!

Ingredients:
Rice Vermicelli, scalded and drained
150ml coconut milk
12 medium prawns
2 fish cakes, sliced
50g bean sprout, blanched
8 pcs small Tau Pok, halved
3 hard boiled eggs
3 sprig laksa leaves
1 cup dried prawns, grind
salt and sugar to taste
Grind the following into laksa paste:
2 garlic
5 shallots
1/2 tbsp turmeric
1 tbsp Galangal
4 candle nuts
1 stalk lemon grass
2 tsp Balachan
2 tbsp chili paste

Method:
1. Boiled the prawns in a pot of water till cooked.
2. Remove the prawns and set aside.
3. Add in laksa leaves into the pot of stock and simmer for 15 minutes.
4. Heat oil in wok and fry the laksa paste for 15-20 minutes.
5. Add in dried shrimp and stir fry for another 5 minutes.
6. Pour the paste and shrimp into the pot of boiling stock.
7. Gradually add in coconut milk and let it simmer till red oil surfacing.
8. Add salt and sugar to taste.
9. Add in the tau pok, fish cake and cooked for 2 minutes, let the tau pok absorb laksa gravy before serving.
10. Put rice vermicelli in a bowl, top with the prawn, bean sprout and egg.

11. Pour hot gravy over and serve immediately.

Chop some laksa leaves or shred some cucumber for garnishing if you like. Add chilli paste if your prefer your laksa to be more spicy.

Chicken Curry Noodle

Normally we eat the chicken curry with prata or bread, this time we simply blanch the yellow noodle and pour the Chicken Curry over it and tah da, a hot and spicy Chicken Curry Noodle is ready for lunch.

Chicken Curry
Ingredients:
400g chicken meats
1 packet curry paste
1 stalk curry leave
1 stalk lemon grass
3 medium size potatoes (cut chunks)
1 pc fish cake (sliced)
6 pcs tau pok (sliced)
3 cloves garlic, 3 chilies padi, 1 onions (blend)
1 tbsp chili powder
4 bowl chicken stock
1 cup coconut milk

Methods:
1. Deep Fried the potatoes chunks and put aside.
2. Boiled the chicken stock.
3. Heat 3 tbsp of oil in a wok and stir fry the blended garlic, chilies padi and onion.
4. Add in the curry paste, chili powder, lemon grass and curry leaves and stir fry till fragrant.
5. Add in the chicken meats stir fry with the curry paste till cooked.
6. Pour the curry paste and chicken into the boiling chicken stock.
7. Add in fish cakes, tau pok and fried potatoes into the curry soup.
8. Season with salt, sugar and fish sauce to your taste.
9. Lastly add in the coconut milk and let it simmer a while and the curry soup is ready.

Just blanched some bean spouts and yellow noodle and pour the curry soup over it, a fragrant yummy Chicken Curry Noodle is ready to serve.

Chee Cheong Fun 2

Snow White manage to roll the Chee Cheong Fun this time! The pre-packed Chee Cheong Fun we get from the supermarket is more fresh, so it is easier to rolled out and wrap the shredded fried carrot and turnip.



For receipe, please see here.

Steamed the Chee Cheong Fun, unrolled it to flat sheet and place fried carrot and turnip on the sheet.

Rolled the Chee Cheong Fun back with the fried carrot and turnip. Sprinkle some sesame and pour some sweet sauce and chili over it.

Tah dah! The Chee Cheong Fun is ready to serve.

Prawn Mee Rebus

Today menu for our lunch is Prawn Mee Rebus which you can easily get in Singapore and Malaysia, as I can say this is more like Mee rebus Singapore-style. Rapunzel did this without adding sweet potatoes and she just simplified as the ingredients written...anyway no comment from Babe..Snow White not present today but she still have chance to taste on the next day..which we keep balance meal.

The material (4 servings)
• 500 g of yellow mee
• 2 pieces tauhu, cubed and fried
• 3 boiled eggs, halved
• Small Limes
• Bean sprout, tails removed and blanch
• Sliced green chili
• Fried onions and Spring onion
• 250 g prawn(marinate with salt and pepper)
• 3 garlics *
• 6 small red onion seeds *
• 1 inch ginger * (* blend fine)
• 2 tblspn dried shrimp, soaked 10 minutes
• 2 tblspn bean paste, crushed
• 2 tblspn fish curry spices, with a little water
• 1 stalk lemongrass, smashed
• 2 inch galangal, smashed
• 2 tblspn flour, mixed with little water. (for thickened)
• 1 bowl tamarind sauce

Ways
Rinse prawn, peel skin and isolate it. In a pot pour a little oil and fry the prawn skin until pink. Pour 1.5 ltr water and boil for 30 minutes for a prawn stock then remove the prawns skin.

In another pot, pour cooking oil, fried shrimp. Remove and keep aside. Same oil with lemongrass and galangal enter followed blended ingredients ranging and curry,dried shrimp,bean paste. Stir fry until oil rises.

Pour the sautee ingredients to a boiling water shrimp. Add with salt and sugar to taste. Cook until the gravy thick and lastly add the diluted flour.

FOR SERVING:- Put noodle into a bowl, arrange tauhu and bean sprouts pour gravy until 3/4 full. Decorate with boiled eggs, sliced green chili, deep fried shrimp, fried onions, spring onion and the hemisphere kasturi limes... The mee rebus now ready to served.

Dry Fishball Mee Pok

This is the first time Snow White making her own version of dry fishball mee pok. It is very different from what we usually eat at the hawker center.

Ingredients:
12 fish balls

6 shrimp (shelled and halfed)

1 carrot (sliced)

1 fish cake (sliced)
6 stalks of lecttue

1 cube ikan bili stock

2 slice ginger

2 clove garlic (minced)

salt and pepper to taste

Mee Pok

Sauce Seasoning:

1 tbsp sambal prawn

1 tbsp oyster sauce

1 tbsp light soy sauce

1 tsp dark soy sauce

1 bowl of waters

salt & sugar to taste.

Method:

1. Boiled the Mee Pok , drained over cold water and put aside.

2. In another pot, boiled the soup with ikan bili stock and ginger.

3. When the soup boiled, add in carrot, fishball and fishcake.

4. Add in the shrimp when the carrot soften then add in salt and pepper to taste.

5. Heat oil in a wok, stir fry the garlic till fragrant then add in the sauce seasoning and let it simmer for 10min.

6. Divide the Mee Pok into serving plates, top with the cooked fishball, fishcake and lettuce, pour the cooked sauce over the Mee Pok.

7. Garnished the Mee Pok with fried shallot. Scope a bowl of soup with carrot and sprinkle some corriander into the soup.

Penang Prawn Noodle 2

This is the second attempt of Penang Prawn Noodle. We been keeping prawn heads from last week so that we can brew the soup with a stronger prawn taste. If you want try out this dish, the recipe is here.

Fried Bee Hoon

Ingredients:

Bee Hoon (soaked)
Prawn (washed and shelled , halved)
Carrot (shredded)
Cabbage (shredded)
2 eggs
4 garlic (minced)
4 onion (minced)
2 chilli (minced)
Seasoning (1 tbl dark sweet sauce,2 tbl soya sauce, salt, pepper and 2 tbl fish sauce mixed with half bowl of water)

Method:
1. Saute the garlic and onion till fragrant then add in the eggs and scrambled.
2. When the scrambled eggs turn slightly brown, add in the chilli.
3. Add in the prawn and fried till it cooked.
4. Then add in the carrot and cabbage and fried for a while.
5. Toss in the Bee Hoon and seasoning.
6. Continue to fried till the Bee Hoon soften and cooked.

Garnished the Bee Hoon with fried shallot and spring onion and served hot.

Yong Tau Foo Bee Hoon

We have Yong Tau Foo again! This time we used thick Bee Hoon.

Herbal Chicken Noodle Soup

We bought a packet of herbal chicken spice last week from supermarket. Snow White did not steam the herbal chicken as per instruction but instead she stewed the chicken with the spice to make herbal chicken soup. She started to stew the soup since this morning so the chicken was especially tender.

Ingredients:
1 packet of herbal chicken spice
1 handful of red dates
1 handful of wolfberries
5 dried mushroom
2 slice ginger
3 bowl of water
15 pcs of chicken mid wings

Methods:
1. Boiled the water and add in the herbal spice, red dates, wolfberries and ginger
2. When the water boiled and fragrant of the herbal is out, add in the chicken.
3. Stewed the chicken soup for 2 to 3 hours then add in the mushroom, salt and rice wine to taste.
4. Simmer for another 15minutes and the soup is ready to soup.

The soup can eat alone or with noodle. We manage to find 2 string of mee suan and 1 egg noodle so just simply boiled and drained the mee suan and egg noodle then pour in the herbal soup, garnished with coriander and spring onion.

Tom Yam Vermicelli

Snow White cooking Tom Yam with Vermicelli which we have not done before. To make it more interesting, she replace the seafood with sotong ball and Thai fish cake. Ha..not very sure how the Tom Yam would taste without the seafood.

It turned out quite well although there is no sweetness of the seafood. The soup was compensate with the overflow ingredients like sotong ball, Thai fish cake, cauliflower, some left over chicken meat form last week and straw mushroom.

Mee Goreng with Fried Popiah

Mee Goreng is an Indian dish which commonly found in most hawker center. It is a spicy fried yellow noodle with onion, chicken or prawn, fried tofu, chili, vegetables, tomatoes and egg.

This is Rapunzel second attempt and she omitted the prawn this time. Hmm, not totally vegetarian as she replace the prawn with fish cake.*wink*There are still some balance of the fried turnip left from last week so just simply rolled the fried turnip in the popiah skin and deep fried it.

Tah dah, we have fried popiah for side dish.

Fried Spaghetti

It is another stock clearing day. Snow White ransack the fridge and find some chicken fillet, chye sim and fish cake left so come out with this dish in less than an hour.

Ingredients :

2 chicken fillets (cubed and season with salt and pepper)

Chye Sim

3 garlic cloves (minced)

1 big onion (sliced)

1/2 bowl fresh basil leaves

2 slice ginger(finely slice)

1 fish cake (slice)

1 handful spaghetti (cooked according the package instruction)

Seasoning : Mixed 2 tsp back pepper, 1 tbs oyster sauce, 2 tps light soy sauce, 1 tps sugar and 1 tbs dark soy sauce in 1/2 cup of water.

Method:

1. Heat wok, add some oil, saute garlic, ginger and onion till fragrant.

2. Add in cube chicken and fish cake; continue to stir fry about 3 minutes.

3. Add in Chye Sim and seasoning, cook till the chicken become tender.

4. Toss in the cooked spaghetti and let it simmered for 3 minutes.

5. Serve immediately and topped with spring onion.

Penang Prawn Noodle

Penang Prawn Noodle is different from the tradition Prawn Noodle as the soup base is made of the prawn essence with a zest of spicy chilies.


The ingredients :

Method :
1) De shelled the 12 large tiger prawn and used the head and shell of the prawn to boil the stock with 2 slice of ginger.
2) Blend chili paste with 5 onions and 5 clove of garlic. Stirred fried the chili paste and add in some salt.
3) When the stock is boiled, dished out the shelled and scald the prawn and fish cake.
4) Add in the chili paste to the stock and favor with salt, fish sauce and rock sugar.
5) Stir fried the prawn with the chili paste and put aside.
6) Boiled and drained the kang kong and bean sprout for later used.
7) Drained the yellow noodle over the hot water and scope in a bowl, top with the prawn, fish cake, kang kong and bean spout.
8) When the soup boiled, pours over the noodle and garnished with fried shallots.

Chee Cheong Fun

Chee Cheong Fun is a rice noodle rolled sheet which is a popular breakfast in Malaysia and Singapore. It is normally eat with sweet sauce, chili and sesame.

We did not make the Chee Cheong Fun but get the ready pack from NTUC supermarket. Snow White wanted to roll the chee cheong fun with the fried carrot and turnip. However, the Chee Cheong Fun was over frozen and turned out to be too lumpy and hard to unroll.

This is what Chee Cheong Fun supposed to look but it end up looking like Kway Tiao. ^^

The lunch is not totally destroyed as the fried carrot and turnip is amazing tasty.

Ingredients:

1/2 turnip (shredded)

1 carrot (shredded)

dried shrimp (soaked)

dried cuttle fish (shredded)

3 garlic (minced)

2 onion (minced)

Mixed the oyster sauce, soya sauce, pepper, salt with a bowl of water.

Method:

Sauteed the garlic, onion, shrimp and cuttle fish till fragrant. Add in the shredded carrot, turnip and mixed sauce. Stir fried a while and let it simmer for 20min.

Steamed the Chee Cheong Fun, lay it on a plate and pour the fried turnip and carrot over it. Garnished it with spring onion, coriander, sweet sauce, chili and sesame. Tah Dah! Our new creation of Chee Cheong Fun is ready to serve.