STIR-FRIED FISH HOR FUN

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Ingredients: 

(Recipe adapted from here) 

500g snakehead fish slices 

1kg hor fun

100g bean sprouts

6 garlic cloves, chopped

3 to 4 tbsp light soya sauce

Salt

Cooking oil

Marinade for fish:

2 tsp Chinese wine

1 tsp sesame oil

Dash of pepper

3 tsp cornflour

Method:

1. Add two teaspoons of salt to a bowl and fill it with enough water to cover the fish. Soak the fish in this solution for 30 minutes, chilled.

2. Drain away the water.

3. Heat three to four tablespoons of oil in the wok. Add some of the garlic, fry until fragrant.

4. Add the hor fun and stir-fry.

5. Remove hor fun from wok and set aside.

6. Heat two tablespoons of oil in wok and add some garlic.

7. Add the fish and fry until opaque. Set aside.

8. Heat oil, fry rest of the garlic with the bean sprouts.

9. Season with light soya sauce and salt.

10. Put it all together, add a little sesame oil and serve hot.

 

HOMEMADE UDON

 Ingredients :
(Recipe adapted from here)
3 1/4 cups of bread flour
1/2 cup tapioca flour
4 teaspoons salt (I reduced salt to 2 teaspoonS)
1- 1 1/4 cup warm water

Method :
- With mixer: Firstly, measure out the two flours in the bowl of an electric mixer fitted with a dough hook. You can do the whole thing in the mixer bowl or if you don’t have a mixer, your feet will help out! Add the salt to the water and dissolve and set mixer to knead for about five minutes until you get an elastic dough. Wrap in cling film and allow to rest for four hours

- With feet: If you’re doing it by hand or more correctly by foot, measure out the flours in a large bowl and then dissolve the salt in the water. Knead this by hand in the bowl for about five minutes. Then take it out of the bowl and put it in a large ziplock bag. Wrap it in a towel and use your feet-the front and the heel to massage the dough. Keep stepping on the dough with both feet until you get an elastic texture. Wrap back up in the bag and allow to rest for four hours
- Put a large pot of water onto boil and I also put a kettle full of water to boil too to top it up. Generously flour a clean surface with flour and divide the dough in two. Roll out one ball and flour the top and fold it over like a book into thirds. Using a sharp knife, cut the noodles into thin pieces-the thinner the better and they will expand slightly. But if you like your noodles chunky and thick that’s fine too. Carefully separate them as you go and flour them lightly to stop them from sticking

- When I’ve done half of the first ball, I add the noodles to the boiling water and use chopsticks to make sure that they are completely separated. Cook for about six minutes or so until done – take a thick piece and taste for doneness. Refresh in plenty of cold water. You can now serve these with soup or stir fry them to make stir fried noodles

HOMEMADE PASTA

Ingredients:
(Recipe adapted from a bread machine recipe book)

220ml of water
1 tbsp of olive oil
1.5 tsp of salt
300g/2 cups plain flour
170g/1 cup semolina flour

Method:
1. Put all ingredients into the bread pan, in the order listed in the recipe.
2. Select Setting: Pasta
    (If you do not have a bread maker, you can manually knead the dough till it is smooth to touch)
3. I rested the dough for about 1hr covered with cling wrap and then cut into strips.


* Using the same recipe, you can make ravioli with any fillings of your choice.  I made mushroom, spinach and cheese ravioli

CREAMY LINGUINE PASTA WITH PORK

Ingredients :
(Recipe adapted from here)

500 gm Linguine Pasta or Spaghetti, cooked al dente
50 gm butter
3 cloves garlic, chopped 
1 yellow onions, cubed (I added this)
some bacons
240 gm boneless chicken thigh, cut into slices (I used minced pork)
1 can button mushroom, sliced
120 gm cabbage, sliced
3 sprigs fresh thyme, chopped
100 ml white wine
700 ml whipping cream*
150 ml water from boiling pasta
1 tsp salt
½ tsp coarse ground black pepper
Some chopped parsley


Method:

1. Melt butter, sauté garlic, onions,bacon and chicken thigh minced meat for a minute. Add mushrooms, cabbage and fresh thyme, pour in white wine and cream.

2. Bring sauce to boil, thin out with water from boiling pasta. Season sauce with salt and pepper.

3. Add pasta and toss evenly for two minutes. Sprinkle on chopped parsley and serve immediately.

Notes:
* I substituted 200 ml of whipping cream with fresh milk. For those who likes it really creamy, no need for substitution. Ratio must at least be 70:30 for cream and milk.

MEE HOON KUEH

(Recipe adapted from here. I did not add in the meat balls and shrimp)
Ingredients : Dough

• 500g all purpose flour，1tsp salt
• 200ml water
• 1 egg (lightly beaten)
• 1tbsp oil

Method:

• Mix flour, egg and salt in a large mixing bowl.
• Slowly add in water and knead to get a rough dough.
• add in oil and continue kneading till get a soft dough, take about 5mins.
• Shape the dough into ball, keep aside and cover with cling film & rest for 1 hour or more.

Soup Base:

• 100g ikan bilis (anchovy), 2tbsp soy bean, washed and cleaned。
• 1.5 litre water, 500ml meat soup 
• salt & fish sauce to taste.

Method:

1. Boil anchovy and soy beans in water for 45mins, discard anchovy n soy beans.
2. Add the meat soup into the anchovy n soy bean stock.
3. tasted with salt n fish sauce, set aside.

Others Ingredients:

• 200g fresh shrimps, stir fried, set aside。
• 200g mince pork, marinated with light soy sauce, sesame oil, pepper and tapioca flour. Stir fried and add in some dark soy sauce, fried till well cook, set aside.
• 20 meat balls
• 4 shitake mushroom, slice n fried till fragrant.

For Garnishing:

• 100g ikan bilis (anchovy), fried till golden brown and crispy.
• 15 shallots, finely sliced and fried till golden brown and crispy.
• Green vegetables such as bok choy.

To cook a bowl per person:-

1. Pour a small bowl of soup base (around 350ml) anf 4 meat balls into a cooking pot.
2. Once soup is boiled, turn to small fire. Tear the dough ball into small and thin pieces and drop it into the boiling soup.
3. Repeat until the dough is completed. Turn to big fire and cook for 1min and serve in serving bowl.
4. Add in mince pork, shrimps, mushrooms and green vegetables.
5. Garnish with fried anchovies and fried shallots.
6. Serve hot with cut chillies.