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Thursday, February 24, 2011

Saucy Egg Noodles, Non Halal

              A lovely "yat wok sok" dish to do for a lazy Sunday lunch. Ophelia

               Ingredients for Chicken stock

              650 ml                   Water
                  2                        Chicken carcass
                  2                        Carrots, cut quite chunky
                  1                        Big Onion, cut into 4

             Prepare the stock first.  Put everything together in a pot and bring it to a boil and once it's boilding reduce fire to low medium and simmer for 1 - 2 hours. Then you strain and remove impurities.

            The rule of thumb is whenever we put any vegetables to boil in the stock, if we intend to boil and then simmer the stock for long hours then we should cut the vegetables into chunky and, if possible, uniform size but if we intend to simmer for lesser than an hour, the size of the vegetables should considerably be smaller :)  *If you dont want to make this chicken stock, you can use 500 ml water.

             Ingredients for Saucy Egg Noodles

             500 ml                     Chicken stock or Water
             400 gm                    Egg noodles [the dried one]
             500 gm                    Minced meat
                 3 Tabsp               minced Tau Cheong
             100 gm                    Big Onions, cubed
             100 gm                    Char Choy, cubed
                                             Dark Soya Sauce
                                             Dash of Sesame Oil [a little goes a long way :) ]
                                             Salt & Sugar [to taste. While cooking check taste
                                             before adding salt as Tau Cheong & Char Choy are salty]

             *Light Corn flour solution for thickening [1/2 Tabsp Corn flour + 1 Tabsp water]

             Garnish:- Carrots, shred
                              Cucumber, shred
                              1/2 Tablesp of Sesame seeds
  1. Soak the Char Choy for a while [as it is salty] then cube it.
  2. Cut the vegetables for garnishing.  Set aside.
  3. Fry the Seasame seed in a wok WITHOUT OIL till golden brown & fragrant being careful as it burns easily. Dish out onto a small bowl.
  4. Mix the tau cheong into the minced meat.
  5. In a wok heat up some oil & saute the cubed Char Choy & onions till fragrant.
  6. Add in the minced meat & cook for about 3 - 5 minutes to allow all the flavours to infuse in the meat.
  7. Add in the prepared chicken stock & bring to a boil then simmer on low medium fire for 5 minutes.
  8. Add in the dark soya sauce, a dash of Sesame oil.  Taste and add salt & sugar if necessary.
  9. Thicken with a slightly thick*corn starch solution [the measurement on top is just a guide.  It is up to you].
  10. Boil the noodles with plenty of water.  Check whether al dante [not too soft, firm to the bite but not hard]. Strain.
  11. Dish noodles onto a large bowl or individual plates and pour the sauce on top with the shredded vegetables as garnish.
                 Do try this.  If  you have,  I would very much love to read your comment. Till my next post, xoxo, Ophelia        

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