MAGGIE NOODLES (Kugan )

MAGGIE NOODLES

Ingredients:

1 packet of maggie noodles
3 cups of water

2 tsp of corn flour

2 tsp oil
1 tsp chopped garlic
2 tbs diced onions
1 green chillie sliced
¼ cup capsicum cut into 1 inch strips
¼ cup carrots cut into 1 inch strips
¼ cup sliced mushrooms
2 tsp green peas
¼ tsp red chillie powder
1/3 cup tomato sauce
Salt to taste


Method:

In a pot, boil 3 cups of water, add in the dried maggie noodles.
Cook for a minute, strain the liquid and keep the noodles aside.
Also retain the the liquid in which the noodles were boiled.

Heat a wok with the oil, add in the garlic and saute well.
Add in the onions, and green chillie, stir fry well.
Add in the capsicum, carrots , mushroom and green peas.
Stir fry for a second. Add in the red chillie powder, tomato sauce and salt.

Now add in the stock from the boiled maggie noodles into the wok.
Also add in the corn flour mixed with little water.
Stir and add in the cooked maggie noodles.
Let it come to a boil, remove and serve piping hot.

KUNG PAU NOODLES (Kugan )

KUNG PAU NOODLES

Ingredients:

2 tbs vegetable oil
2 pips garlic minced
1 big onion chopped
1 green chillie sliced
¼ cup sliced mushrooms
¼ cup snow peas

1 ½ cups of cooked spaghetti noodles
2 firm tofu, cubed and fried
¼ cup of bean sprouts

Kung Pau Sauce:
3 tbs of water
2 tbs soy sauce
2 tbs dark soy sauce
2 tbs rice vinegar
1 tsp sugar
½ tsp red chillie flakes
1 tsp corn flour

2 tbs of roasted peanuts
Little lime juice (optional )

Method:

Fry the tofu and keep aside. Mix the kung pau sauce and keep aside.

Heat the 2 tbs of oil in a wok,add in the garlic, let it brown with a nice aroma.
Add in the onions and the green chillies. Stir fry nicely.
Add in the snow peas and the mushrooms, stir fry again.

Now add in the cooked spaghetti, beans sprout and the fried tofu.
On high heat stir fry, till the oil mixes with the noodles.
Now add in the kung pau sauce and stir fry till the sauce mixes nicely with the noodles.

The noodles should not be very dry, add in the lime juice.
Garnish with the roasted peanuts, and serve steaming hot.

BLACK PEPPER NOODLES (Meerra )

BLACK PEPPER NOODLES


Ingredients:

2 tbs oil
2 pips garlic minced
2 shallots sliced thinly
2 dried mushrooms , soaked and sliced thinly
250 grms fresh Udon noodles
½ green capsicum , cut into thin slices
50 grms Chinese cabbage, shredded
A handful of beansprouts



½ tbs vegetarian oyster sauce
1 tsp light soy sauce or to taste
½ tsp thick soy sauce for colour
1 tsp coarsely ground black pepper ( more or less )
A pinch of aji no motto ( optional )

A dash of sesame oil
Little spring onions for garnishing
Little fresh red chillie strips.

Method:

Heat a wok with the oil. Add in the minced garlic, stir till nice aroma comes.
Add in the sliced shallots, mushrooms, fry till fragrant.
Add in the udon noodles, seasonings. Stir fry well.
Add in the Chinese cabbage, beansprouts and capsicum.

Toss well to blend, add in the dash of sesame oil. Taste for salt.
Dish up and serve garnished with chillie strips and spring onions.

NOTE: This is a vegetarian version.
You may add seafood , cooked chicken or any vege of your choice

Ingredients:

2 tbs oil
2 pips garlic minced
2 shallots sliced thinly
2 dried mushrooms , soaked and sliced thinly
250 grms fresh Udon noodles
½ green capsicum , cut into thin slices
50 grms Chinese cabbage, shredded
A handful of beansprouts



½ tbs vegetarian oyster sauce
1 tsp light soy sauce or to taste
½ tsp thick soy sauce for colour
1 tsp coarsely ground black pepper ( more or less )
A pinch of aji no motto ( optional )

A dash of sesame oil
Little spring onions for garnishing
Little fresh red chillie strips.

Method:

Heat a wok with the oil. Add in the minced garlic, stir till nice aroma comes.
Add in the sliced shallots, mushrooms, fry till fragrant.
Add in the udon noodles, seasonings. Stir fry well.
Add in the Chinese cabbage, beansprouts and capsicum.

Toss well to blend, add in the dash of sesame oil. Taste for salt.
Dish up and serve garnished with chillie strips and spring onions.

NOTE: This is a vegetarian version.
You may add seafood , cooked chicken or any vege of your choice

Spicy Stir fried Noodles- Indian Ishtyle (Dev)

Spicy Stir fried Noodles- Indian Ishtyle

cut 1 m. carrot into matchsticks.
cut 7-8 beans fine.
slice 1/2 a capsicum.
Shredded cabbage-1 cup
1 onion- sliced
Spring onion greens- a handful- roughly chopped

2 packet noodles- cook till done(in salted water) and immediately dip in cold water. Drain n keep aside.

Grind to a paste- 1 or 2 green chilly, 3 garlic cloves, 1 inch ginger
Grind separately- 1 tomato

Oil- 1 tbsp
ghee- 1 tbsp
salt
sugar- 1 tsp
pepper powder- 1/2 tsp
Aachi curry powder- 1/2 tsp or more depending on how spicy u want.

How to:
1. Heat a cast iron wok on high flame to smoking point and add the oil n ghee. Let it smoke.
2. Add the onions n g-g-g paste. Let the onions turn limp.
3. Add the beans n cabbage. Saute for 2 mins.
4. Add tomato paste and saute for a min.
5. Add capsicum, carrot n saute for 2 mins.
6. Add salt, sugar, pepper pwd and saute for another minute on high flame.
7. Add curry masala and saute for another 1/2 minute on medium flame. Don't burn the masala.
8. Add the noodles, spring onions and stir fry for another 2 mins or until the noodles is steaming hot.Take off flame.
9. You can add some lemon juice but it's purely optional.
10. Dish out.

Match fixing:
Tomato sauce
Curd(lol). Yes, I like to have noodles with curd towards the end. Indian Ishtyle again...

Sorry, no pics this time. But trust me, it tastes really good. Nice n spicy n hot...mmmm... Go ahead n try it if u have aachi curry masala on hand. I've tried with few other masala powders but this I feel is the best for noodles.

You can add tomato sauce instead of tomato paste. In that case, add it towards the end(along with the noodles).

VEGETARIAN FRIED NOODLES ( Kugan )

VEGETARIAN FRIED NOODLES

Ingredients:

2 tbs of oil
2 pips garlic chopped
1 big onion sliced
1 tbs chillie paste
2 firm fried tofu cut into desired size
½ a stalk of mustard greens cut into 1 ½ inch in length
250 grms yellow noodles

2 tbs chillie sauce
1 tbs tomato sauce
1 tbs dark soy sauce
2 tbs light soy sauce
1 tbs vinegar ( optional )

Sugar little
Salt to taste

1 tomato, discard the seeds and cut into cubes
1 handful of bean sprouts
1 potato cut into cubes and fried
1 fresh red chillie cut into slices

Little cucumber julienned
2 calamanis limes cut into halves

Method:

Heat oil in a wok, add in the chopped garlic. Fry till fragrant.
Add in the sliced onions and saute till transparent.
Add in the chillie paste and fry till the raw smell goes.
Add in the fried tofu and the mustard greens.

Stir fry well, add in the noodles. Mix nicely by tossing well.
Add in the all the sauces, salt and sugar , mix throughly until evenly coated.
Cover the noodles and cook for 3 minutes on a slow fire.
Now remove the cover and stir for 2 minutes on high heat.


Finally add in the tomatoes , bean sprouts, fried potatoes.
Fry till the veges have soften.
Taste for salt and remove. Sprinkle the sliced red chillie, slices on top.
Serve with the julinned cucumber and the calamanis limes.

NOTE: You can use shredded cabbage instead of mustard grrens.

FOR NON-Vegetarians, you can add in prawns after adding the chillie paste.
You can add in a shredded fried egg on top before serving.

ONE POT MEAL - SOUPY NOODLES

[tscii]A very nice one pot meal, very filling also.
This recipe was given by my friend.


ONE POT MEAL

Ingredients:

50 grms dried noodles, boiled and keep aside
¼ cup of carrots cut into cubes
5 button mushrooms sliced
¼ cup cauliflower cut into florets
¼ cup capsicum cut into squares

1 tbs of scallions sliced only the white part
1 tsp of lemon grass finely minced
2 tsp of oil
2 tsp of Thai red curry paste
3 cups of vegetable broth
1 tsp soy sauce
Salt if needed

To Garnish:
Little coriander leaves chopped
Little scallions the green part sliced
Little lime juice

Method:
Heat the oil in a pot, add in the white part of the scallion.
Sauté well, add in the minced lemon grass.
Add in the red curry paste and stir well.
Add in the carrots, mushrooms and cauliflower.
Add about 3 cups of vegetable broth.

Let the soup simmer for about 10 minutes.
Add in the soy sauce, salt if needed and the boiled noodles.
Let it cook for about 5 minutes.
Remove and garnish with the green scallions, coriander leaves
and lime juice. Serve piping hot.

NOODLES WITH RED SAUCE

NOODLES WITH RED SAUCE

Ingredients:
100 grms dried vege noodles
2 tsp of oil
3 tbs red sauce
1 tsp soy sauce

1 tbs chopped spring onion

Steamed veges:
3 leaves of a cabbage
½ a carrot cut into fingers
4 beans cut into 1 inch in length
6 small florets of cauliflower
2 baby corns slit into 4 then cut into fingers
5 small florets of brocooli

Steam all the veges with little salt and peppe
Do not over steam them


Red Sauce:

10 dry red chillies soaked in hot water
5 fresh red chillies sliced fine
3 white part of the scallions
2 tbs of coriander leaves
5 coriander stems
5 pips og garlic
2 small shallots
3 tbs of vinegar
Salt to taste
A pinch of sugar

Method:
Drain the soaked chillies, add all the other ingredients.
Grind to a smooth paste.
Heat about 3 tbs of oil in a wok, add the ground ingredients.
Cook on low flame till oil separates.
Remove, cool and store in a container.

To Assemble The Noodles:
Cook the noodles in boiling water, as soon as it is cooked,
drain and rinse the cooked noodles, and keep it aside.
Do not over cook the noodles.

In a wok add the 2 tsp of oil, add about 3 tbs of the red sauce.
Stir well, add in the cooked noodles and the soy sauce.
Mix gently with 2 spoons so that the sauce gets well mixed
with the noodles. Off the stove.

In a plate line the cabbage leaves. Put some noodles on the
cabbage leaves. Garnish with little steamed veges and spring onions.
Serve while hot.

CHOP SUEY NOODLE

Ingredients:

400 grms dried noodles
Little salt
1 tsp oil
Oil for frying

2 tbs corn flour
¼ cup water

2 tbs of oil
1 inch piece ginger chopped
4 pips garlic chopped
1 cup onion sliced
¼ cup green capsicum, cut into thin strips
¼ cup carrots cut into thin strips
¼ cup French beans cut into strips
¼ cup cabbage shredded
¼ cup cauliflower florets
100 grms tofu cut into strips and fried

4 tbs tomato sauce
2 tbs chillie sauce
1 tsp soy sauce
1 tbs vinegar
1 tsp sugar
¼ tsp chillie powder
½ tsp white pepper powder
1 cup vegetable stock
Salt to taste

Method:
In a pot, add sufficient water, little salt and 1 tsp oil.
Bring to a boil on high heat. do not over cook the noodles.
Remove and drain at once and let it cool.
Divide the noodles into 4 parts. Shape them like a nest.
Heat oil in a wok, deep fry until crisp. Remove to a kitchen paper.

Dissolve the corn flour in the ¼ cup of water. Keep aside.

Heat the 2 tbs of oil in a wok, add in the chopped garlic and ginger.
Sauté for a minute, add in the sliced onions, sauté until slightly brown.
Add in all the vegetables except the tofu.
Stir fry for two minutes or until the veges are just cooked.
The vegetables should retain the crispness.

Now add in the pepper powder, salt, and sugar. Add in also all
the sauces, chillie powder. Pour in the vegetable stock.
Bring to a boil, reduce the heat and stir in the cornstarch solution.
Simmer for about 2 minutes until it thickens to a sauce consistency.
Taste for sweet, sour and heat.
Add in the fried tofu, stir well and remove.

Arrange 1 part of the noodle nest in a plate. Pour some prepared
sauce on top of the noodle nest. Serve immediately.


NOTE: Non –Vegetarians can add some boneless chicken strips,
As soon as the onions are slightly brown.
You can use chicken stock instead of vegetable stock.

Even you can add any vegetables of your choice.

HAKKA NOODLES

Ingredients:

300 grms Hakka noodles
2 spring onions, sliced crosswise, greens and whites separated.
2 pips garlic finely minced
½ a cup multi coloured capsicum sliced
½ cup cabbage shredded
½ cup carrots julienned
4 baby corns slit into half
1 tbs soy sauce
1 tbs tomato ketchup
1 tbs red chillie sauce
1 tsp vinegar
Little black pepper powder
Salt to taste
2 tbs oil

Method:
Boil the noodles with little salt and oil.
When the noodles are about 80% cooked.
Drain the noodles and toss it lightly with cold water.
Keep aside.

Heat a wide wok with the oil. add in the minced garlic.
Sauté for a second, add in the white part of the spring onion.
Sauté well, add in all the vegetables one by one.
Toss on high heat for about 2 minutes.
Keep tossing them till they are about ¼ cooked.
Add in the noodles, soy sauce, vinegar, salt, pepper powder
chillie sauce, tomato ketchup along with the green spring onions.

Give it a good toss and sauté for another minute.
Serve hot. It goes well with green chillie pickle in vinegar.

Ipoh Hor Fun with Chili Soy Sauce

This is Superspiczy’s Ipoh Hor Fun

Ingredients:
½ a chicken
1 inch piece of ginger smashed
1 onion cut into quarters
4 garlic smashed
10 pepper corns crushed
Salt to taste

To Make Chicken Broth:

Wash the chicken and put it into a big pot.
Add enough water to cover the chicken.
Bring to a vigorous boil, low the flame and simmer for 15 minutes.
Remove the pot, and leave it to rest for about 30 minutes.
See that the pot is tightly covered.
Now remove the chicken, pull off the skin and discard it.
Now pull meat off the breast and thigh into thick strips.
Cover and keep aside.
Now add the bones and what ever meat is left in the pot.
Add in the ginger, onion, garlic, peppercorns and salt.
Add little water if your broth is very little.
Simmer for 1 hour to make the broth.
Then strain through fine wire mesh sieve.
Taste and season well. Keep aside.

Garnishes:
300 grms fresh rice flat noodles (kuih teow)
100 grms fresh prawns cleaned and steamed
200 grms bok choy or choy sum
1 stalk scallions chopped

Wash lightly the noodles in warm water drain.
Blanch the bak choy and cut into 2 inch pieces


Chili Soy Sauce:
6 Thai bird chillies sliced thinly
¼ cup soy sauce
¼ tsp sesame oil

Combine soy sauce, sesame oil and chillies,
Spoon mixture into individual small plates for each person.


To Assemble:

Bring the seasoned broth to a near boil.
Put little of the rice noodle into a bowl.
Top noodles with chicken meat, prawns and bok choy.
Pour about 1 ½ cups of the broth into the bowl.
Sprinkle little scallions on the bowl.
Serve with the small plate of the chilli soy sauce.
This sauce is used for dipping the chicken pieces.
You can also add it to your soup.

Note: Since I cannot cook this soup, I only made the
Chilli soy sauce.

SPICY MAMAK MEE

Ingredients:

500 grms fresh yellow noodles
2 pieces tofu fried and cut into pieces
1 potato boiled peeled and diced
1 stalk mustard greens cut into 1 ½ inches in length ( can use cabbage instead)
A handful of bean sprouts

1 big onion sliced
2 pips garlic smashed
1 ripe tomato chopped
2 tbs chillie paste
2 tbs oil
Salt to taste

Sauces:
2 tbs light soy sauce
2 tbs thick soy sauce
2 tbs tomato sauce

Garnish:
1 stalk spring onion sliced
2 red chillies sliced
1 lime wedge

Method:
Put the noodles into a colander and rinse under warm water.
Drain thoroughly and set aside.

Heat the oil in a wok, add the smashed garlic.
Sauté until nice aroma comes.
Add in the sliced onions and sauté well.
Add in the chopped tomato and cook till it turns mushy.
Now add in the chillie paste and cook till oil rises.

Add in the three sauces, mix well.
Now add in the mustard greens, bean sprouts, cook for a second.
Now add the drained noodles and stir fry over medium heat for
About 3 minutes, mixing well.

Add the potato, sliced tofu and stir fry to heat through
about 1 minute. Taste for salt, add more soy sauce if needed.
Now transfer the noodles to a large serving dish.
Scatter the spring onions and the sliced red chillie.
Serve hot with a lime wedge and additional chillie sauce if needed

The vegetarian chillie paste:

15 dry red chillies soaked
3 shallots
1 pip garlic
1 tsp tamarind paste
Little salt
Little sugar
2 tbs oil

Method:
Grind everything to a fine paste.
Heat oil and sauté the paste till oil rises.
You can keep this paste for a month in the fridge.


Note:
In mamak stalls they add very fine dry shrimps to the paste.
They are called “udang geragau” or in Tamil as senakuni.
They also add aji-no-motto
So mamak stalls mee are NEVER- NEVER vegetarian

SIMPLE VEGETARIAN MEE CURRY

THINGS NEEDED

Ingredients:

1 piece of instant dry noodles
1 ½ tbs of curry paste
1 big onion sliced
2 pips garlic smashed
2 long beans cut into 1 inch in length
2 tbs beans sprouts
½ cup of fried tofu chunks
1 piece of “ assam keping” its like kodampuli (optional)
2 ½ cups of vege stock or water
½ cup low fat milk or evaporated milk
1 tbs oil
Salt to taste

1 fresh red chillie sliced
Little chopped spring onions

Method:

Heat a wok with the oil. Add in the smashed garlic.
Sauté it well, add in the sliced onions, let them brown a little.
Now add in the Thai red curry paste, sauté well till oil seperates.

Now add in the vege stock, add in the assam keeping if using.
Add also the long beans, let it come to a slow boil.

Now add in the instant noodles, it will be cooked in 2 minutes.
Add in the fried tofu and the beans sprouts.
Add in the salt, and the milk.
Let it boil once and remove.
Serve hot garnished with the sliced chillies and spring onions.
Curry mee is one pot meal which is quite rich and spicy.
It tastes best when is hot and steaming.


Note: You can add any vege of your choice.
Like thin strips of carrots, small cauliflower florets and so on.
For garnishing you can even use thin strips of cucumbers.

Normally coconut milk is used for this curry mee.
I like to use low fat or evaporated milk.



VEGETARIAN CURRY PASTE:

100gm red chillies(deseed)
20gm dried red chillies(soak in lukewarm water)
3 pips garlic
4 shallots
20gm coriander seeds
10gm turmeric root
little galangal
Little sugar
1 tsp tamarind paste
2 stalks lemongrass
¼ cup oil

Method:

First step prepare the vegetarian curry paste. Combine all the ingredients in a blender or food processor and blend to a fine paste,adding a little water .Pour in a wok with heated oil and fry fragrant .If the paste is too dried you can add a little more oil. Saute until oil floats on top.You need 1 ½ tbs of the paste only.Left over paste can be refrigerated and used to saute with vegetables.

SINGAPORE FRIED MEEHOON

NON_VEG
VEG

Ingredients:

300 grms meehoon soaked in water till soft.
4 shallots minced
2 pips garlic minced
½ carrot cut into strips
3 dried mushrooms soaked and cut into strips
150 grms beansprouts
2 Chinese cabbage leaves cut into strips (optional)
1 tbs oil

(A)
½ cup vegetable stock or water
1 tbs vegetarian oyster sauce
1 tbs light soy sauce
¼ tsp pepper powder
1 tsp sesame oil
A pinch of sugar
A pinch of salt.


Garnish:
1 fresh red chillie sliced
1 tofu fried and sliced
Little spring onion sliced
Little lettuce cut into strips.
1 slice of lime wedge

Method:

Heat oil in a wok. Add in the minced garlic and onions.
Sauté until lightly brown.

Now add in the mushrooms, carrots, beansprouts and cabbage.
Give a good stir. Add in the soaked drained meehoon.

Now combine (A) and pour on the meehoon.
Do not stir, cover the wok and cook for 10 minutes
on medium heat.
Remove the cover and stir fry until well mixed.
Dish out on a serving plate.
Garnish with the sliced chillie, sliced tofu, spring onion
Lettuce and lime.

VEGETARIAN KOLOK MEE

Ingredients:
2 pkts of instant noodles
3 pips of garlic chopped fine
1 stalk of mustard leaves, cut into 1 inch in length
1 tbs oil
1 tsp soy sauce
1 tsp of chilli paste
Little white pepper powder
Salt to taste


To marinate for half an hour:
1 tofu crumbled
½ tsp soy sauce
A dash of white pepper
½ tsp corn flour

To Garnish:
1 stalk of spring onions chopped
1 tofu cubed and fried
1 fresh red chillie sliced
Small limes

Method:
Add the noodles to a pot of boiling water.
Cook till almost done, drain it in a colander,
and run it through tap water. Keep aside.

Heat a wok with oil, add in the chopped garlic.
Sauté well till there is a nice aroma.
Add in the chillie paste, fry well.
Add in the marinated tofu , fry well.
Add in the cut mustard leaves.
Stir fry for a second.

Now add in the noodles, soy sauce, pepper powder.
Add salt if necessary, stir fry on high heat.
Remove and garnish with the fried tofu, fresh red chillies,
spring onions, and small limes. Serve hot.

STIR FRY NOODLES

I'm sure everyone knows how to stir fry noodles.
A friend of mine introduced me to a vegetarian stir fry i.e instead of using eggs, she used mashed tofu.

So, in oil, when you fry the onions and pounded garlic, throw in some mashed tofu and fry together. You can then add in the bean sprouts, choy sum and mix together. Cube and deep fry some tofu.
Add this to the above mixture and stir together. And then you add the sauces (soya sauce, chilli sauce), and add the noodles.

Mix altogether. Add salt. Garnish with some fried onions and serve.
For those who likes crunchy bean sprouts, add this after noodles.
For those who loves prawns like me, add it together with the onions and garlic

Mee Goreng (NM)

Mee Goreng (NM)

  Try this ..... similar to your vegetarian mee goreng with crumbled tofu

350 g noodles
2 Tbsp oil
1½ Tbsp ginger, grated
½ Tsp asafetida powder
2 hot green chilies, chopped
1 crushed dry red chili
1 Cup of firm tofu, crumbled
3 stalks of bok choy cut into thin strips and the leaves chopped
2 Cups of finely sliced cabbage
2 tomatoes, chopped
1½ Cup bean sprouts
1 Tsp turmeric powder (optional)
¼ Tsp red chili powder (add more if you want)
9-10 fresh curry leaves
1½ Tsp salt

Cook the noodles in water according to the directions given in the packet. Drain the noodles and keep aside.
Heat the oil in a pan over moderately high heat. Add the ginger, asafetida and chilies. Saute for 1 minute. Add the tofu, cook for 3-4 minutes and then add the stalks of bok choy and cabbage. Stir-fry until the vegetables are tender-crisp. Add the tomatoes and cook until they turn pulpy. Add the turmeric powder and chillie powder and mix. Add the bok choy leaves, bean sprouts and the remaining spices. Cook for another 2-3
minutes.

Add the curry leaves, salt and combine with the prepared noodles. Serve hot.

LADNA OR RADNA (VEGETARIAN NOODLES)

Radna, or Ladna, according to my friend means
“pour on your face” That is cook the noodles and put them
On the plate, then make the gravy or soup and pour on the top.
I had a good laugh on the phone with her. Here is the recipe.


LADNA OR RADNA VEGETARIAN

Ingredients:
4 cups of fresh flat rice noodles (kueh teow)
1 tbs oil
1 tbs light soy sauce

5 pips of garlic smashed
1 tbs ginger paste
1 inion chopped fine
2 tsp Thai chillies minced (bird chillie)
1 kaffir lime leaf sliced very fine
2 tbs of Thai Basil leaves

½ cup mushrooms sliced
¼ cup carrots sliced
¼ cup broccoli florets
¼ cup cauliflower florets
1 bok choy cut or ¼ cup Napa cabbage sliced

1 cup of mushroom broth or vege stock
2 cups or little more water
Pepper to taste
2 or more tbs of light soy sauce
1 tbs of dark soy sauce
1 tbs vegetarian oyster sauce
1 tbs yellow bean sauce
Little sugar
1 tbs of corn flour
1 tbs oil for frying

Little thinly sliced scallions
Deep fried onion crisps
1 tofu fried and sliced
¼ fresh lime per serving.

Method:
Heat a non-stick pan with the 1 tbs of oil. Add the fresh noodles,
Add the 1 tbs of light soy sauce. stir to get every thing mixed.
Fry for a minute and remove to a container.

Next steam all the veges and keep aside

Heat oil in a wok, add in the crushed garlic and ginger paste.
Stir fry nicely. Add in the onions and fry till the onions are lightly browned. Add in the chillies, kaffir lime leaves and basil.
Sauté well, add in the water, mushroom broth, let it boil.
Add in all the sauces, sugar, pepper and salt if needed.

Once it has boiled well, mix the corn flour powder with little water
And add to the boiling soup. Keep stirring while you pour the flour.
Once the soup has thicken a bit, add in the steamed veges and remove.

Arrange the fried noodles on a plate, spoon the gravy over the noodles.
Garnish with the cut scallions, fried onion crisps, fried sliced tofu, cut lime and fresh cut red chillies. Serve hot.


NOTE: According to my friend, you can even stir fry the veges and add the soup ingredients in one go. She feels the veges will retain their colour if you steam and add.
Also the soup would be very tasty if you add prawns, crabs, calamari,
Fish sauce and things.
Add the sauces according to your taste

Char Kway Teow (fried flat noodles)

Char Kway Teow (fried flat noodles)

Ingredients:

2 cloves garlic- chopped
Fishcakes- Sliced
Prawns- Cleaned
Fishballs- Sliced
2 eggs
Kway Teow Mee - Flat rice noodles
Fresh Bean Sprouts
Spring onions- Chopped

Seasoning
3tbs - Light Soy Sauce
3tbs - Oyster Sauce
2tbs - Dark Soy sauce
3tbsp - Ketchup Manis (Drak Caramel sauce)
2tbs - Chilli paste (Sambal oelek)
Dash Pepper
1 small Chicken stock (since i do not use Lard Oil)

Method:
In a wok, add in oil. Add in the chopped garlic, chilli padi, fishcakes, fishballs, prawns, & Chicken stock and fry it till prawns are well cooked. Add in the Kway teow and all the seasonings and stir fry till everything is well blended. Move the noodles aside , and break the eggs and fry together with the Noodles. Lastly add in the bean sprouts and chopped spring onions. Remove from heat .

VEGETARIAN PAD THAI NOODLES

VEGETARIAN PAD THAI NOODLES

Ingredients:
350 grms rice noodles soaked in warm water till soft, drain
½ cup of panner or tofu sliced and fried
4 pips of garlic minced
1 onion chopped finely
100 grms of cabbage roughly chopped (or bok choy)
1 cup bean sprouts
2 spring onions sliced
1/3 cup coriander leaves chopped
¼ cup roasted and coarsely ground peanuts.

PAD THAI SAUCE
¾ tbs tamarind paste
¼ cup hot water
3 tbs soy sauce
2 tsp of chillie paste
2 tsp chillie sauce
3 tbs brown sugar more or less

2 + 2 tbs of oil
4 tbs vege stock or water
Lime wedges for serving

Method:
Strain the noodles and keep aside.
Dissolve the tamarind paste in the hot water.
Add the chillie paste , chillie sauce , soy sauce and the brown sugar.

Heat 2 tbs of oil in a wok on medium heat.
Add the minced garlic and onions, fry well.
Add the cabbage and the stock, fry for about 2 minutes.

Now push the the ingredients aside, add the other 2 tbs of oil.
Add in the drained noodles and 1/3 of the sauce.
Stir fry everything for a minute in a tossing like manner.
Add little more sauce and continue stir frying in the same way.
Stir fry until the noodles begin to soften, you can sprinkle little
Water if the noodles are not cooked yet.

Reduce heat to low if the noodles begin to stick and burn.
Add the fried tofu and the bean sprouts.
Stir fry to incorporate everything. Taste for flavour.
Add the remaining sauce or more chillie or soy sauce to taste.

Noodles are cooked to perfection when they are soft, but still deliciously chewy and a bit sticky. Remove from the stove.
To serve, scoop noodles onto a plate, sprinkle with the cut spring onions, coriander leaves and the ground nuts.
Add a wedges of fresh lime on the side.
Thai chillie sauce too can be served if you like the noodles extra spicy.

VEGETARIAN CURRY MEE

VEGETARIAN CURRY MEE

Ingredients:

500 grms yellow noddles washed and drained
1 cup vegetarian curry paste
1 can vegetarian mushroom soup
2 sprigs curry leaves
2 stalks lemon grass smashed
1 liter water or more
¼ liter thick coconut milk
½ tsp sugar
¼ cup oil
Salt to taste

Garnishing:
100 grms cucumber shredded
100 grms long beans cut into 1 inch length and blanched
50 grms bean sprouts blanched
50 potatoes boiled and diced
100 grms tofu puffs sliced

Vegetarian curry paste:

50 grms fresh red chillies
10 grms dry red chillies
1 tbs meat curry powder
25 grms candle nuts
15 grms coriander seeds
5 grms fresh tumeric root
5 small onions
10 grms galangal
2 sprigs curry leaves
2 stalks lemon grass


Method:
Combine all the ingredients for the paste in a blender.
Blend to a fine paste, adding little water if necessary.
Remove and keep aside.

Heat a wok with the oil, add in the lemon grass and curry leaves.
Add in the curry paste and sauté well till the oil separates.
Mix the mushroom soup with the water and add to the chillie paste
Add salt and let it come to a boil and simmer on medium flame for about 20 minutes.

Add in the sugar and the thick coconut milk.
Let it boil once and remove.

To serve, assemble individual portions of noddles
About 100 grms in a bowl, top with the various garnishes.
Then scoop enough hot curry over it.
Serve it piping hot.


Note: You can use all coconut milk instead of the mushroom soup.

FOR NON_VEGETARIANS:
You can serve wedges of boiled eggs and boiled shredded chicken.
You can use chicken broth and coconut milk instead of water.