Taiwanese Beef Noodle (台湾红烧牛肉面-简易版)


Simplified version of Taiwanese Beef Noodle.

Ingredients

1 lb of beef sirloin or beef flank (牛腩), cut into chunks about 3 inches (meat will shrink after cooked)
3 stalks of green onions (halves)
5 slices of ginger (use old ginger) 老姜
1 onion, cut into chunks
1 tsp Szechuan peppercorn powder (花椒粉)
1/4 tsp white pepper
2 tbsp chilli broad bean paste (辣豆瓣酱)
1 stewed beef package 卤肉包 (available in Asian grocery store)
100ml of Chinese cooking wine
1/2 lb bok choy (小白菜)
few slices of red chillies
1 stalk of green onion (thinly sliced)
1/2 cup of preserved mustard vegetables, sliced
handful of Chinese noodle (拉面)

Seasoning

1 tbsp oyster sauce
1 tsp salt
1/2 tsp sugar
2 tbsp soy sauce (adjust according to your taste)
 

METHOD

(1)  Bring a pot of water to a boil.  Blanch beef pieces for 1 minute.  Drain and set aside in a bowl.  Drizzle with little cooking oil.
(2)  Heat 1 tbsp of oil in a wok.  Add ginger and stir fry till fragrant. 
(3)  Add onion, and stir fry for another minute.
(4)  Add blanched beef and stir fry for 2 more minutes.
(5)  Add 1 tsp peppercorn powder and white pepper.  Stir fry for another minute. 
(6)  Pour wine along sides of wok, and stir fry beef mixture for 2 -3 minutes.
(7)  Add chilli broad bean paste, and stir fry till fragrant.
(8)  Add green onions in halves, and pour water enough to cover the beef mixture.
(9)  Add stewed beef package.  Simmer for 2 hours over low heat.  Alternatively, transfer beef soup to slow cooker and set to high for 2 hours or low for4 to 5 hours.   Add seasoning and adjust according to your taste.
(10)  For serving, cook noodles according to package instruction.  Set aside in a serving bowl.
(11)  Blanch bok choy in hot water till cooked.  Drain and place in the same serving bowl.
(12)  Pour hot soup over the noodle, and gently place beef pieces on top of noodle.  Place mustard vegetables in the bowl.
(13)  Garnish with chopped green onion and red chilli.
(14)  Serve hot and enjoy
 

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Stir-fried Shanghai Rice Cake (炒上海年糕)


INGREDIENTS

1 package of dried Chinese Rice Cake (available in Asian market)
1/2 cup pork loin, thinly sliced
1 cup choy sim or Pak choi (green vegetables), chopped
2 cups cabbage, sliced thinly
1 green onion, cut into 2 inches long
3 slices of ginger, cut into thin strips
 
Marinate ingredients (sliced pork)
little salt and pepper
1/2 tsp cornstarch
1 tsp light soy sauce
little sesame seed oil
 
Seasoning (rice cake)
1 tsp dark soy sauce
1 tsp light soy sauce
1/2 tsp sugar
dash of sesame seed oil
1/4 cup water
 

METHOD

(1)  Soak rice cake for 5 – 6 hours, or till rice cakes are softened. 
(2)  Cut pork loin into thin slices, mix with marinate for 20 minutes.
(3)  Heat 2 tbsp oil in a wok.  Add ginger strips, and stir fry till fragrant.
(4)  Add pork slices and stir fry till cooked. 
(5)  Add cabbage, and stir fry till cabbage is softened.  Remove and set aside.
(6)  In the same wok, add little oil.  Stir fry green vegetables. 
(7)  Add rice cake and seasoning, cook till rice cake is tender.  Add green onion.
(8)  Quickly toss over high heat.  Serve hot and enjoy!
 
 

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Stir-Fried Noodle Shanghai Style (上海粗炒面)


INGREDIENTS

1 lb thick noodles (available in Chinese market)
1 cup thinly sliced chicken breast or pork loin
1/2 cup prawns, deveined and shells removed
3 cups thick sliced cabbage
1 slice ginger
1 tbsp minced garlic
1 stalk of green onion, strips
Marinate (sliced chicken or pork) = 1 tsp soy sauce, 1 tsp corn starch, 1 tsp water, little sesame oil and pepper
Seasoning (Noodles) = 1 tsp light soy sauce, 2 tbsp dark soy sauce, 1 tbsp sesame seed oil, 2 tbsp water, 1 tsp sugar
 

METHOD

(1)  Blanch noodles in hot water for 1 minute and drain.  Set aside on a plate.
(2)  Heat 1 tbsp oil in a wok.  Add pork/chicken meat and stir fry till cooked.  Throw in prawns, and cook for another minute.  Remove and set aside in a plate.
(3)  Heat another 1 tbsp in the same wok.  Add minced garlic, and stir fry till golden brown.  Add cabbage and stir fry till cabbage is softened.  Remove and set aside in a plate.
(4)  Heat 2 tbsp in the wok.  Fry noodles and add seasoning. 
(5)  Lastly, add cabbage and meat.  Toss well together.  Add green onion.
(6)  Serve hot and enjoy!
 

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Mee Hoon Kuey aka Handmade Noodle (面粉馃)


 
One of our comfort food, and a common noodle dish in Singapore

INGREDIENTS (Serves 4)

Dried Anchovies, rinsed thoroughly and set aside to dry
2 shallots, minced
12 cups water
 
7 cups Flour
1 tsp salt
some water enough to knead a dough (about 1/4 cup)
 
1 bunch of chye sim (or any vegetables), cut into bite sizes
1 cup pork loin, sliced thinly
1 egg for each person
few sliced dried fungus, soaked to soften
1 tbsp light soy sauce
salt and white pepper to taste
 
 
Garnish ingredients
fried shallots (optional)
fried anchovies (optional)
Dipping sauce:  cut fresh red chilli with minced garlic, mix with light soy sauce
 

 

METHOD

(1)  To prepare the Anchovy stock, stir fry washed anchovies and shallots till golden brown.  Transfer the anchovies mixture to 12 cups of boiling water in a big pot.  Boil under medium heat for at least 4 hours or more.
(2)  To prepare mee hoon kuey (noodle), place flour and salt in a bowl big enough to knead.  Make a well in the center, and add little water at a time while kneading with your hand.
(3)  Add water enough to knead into a dough, and keep kneading until the dough does not stick to your hands.
(4)  Set the dough aside for 30 minutes.
(5)  For cooking individual bowl, add few cups of anchovy stock to a pot.  Bring to a boil.
(6)  Add pork slices or any meat ingredients, and boil till the meat is cooked.
(7)  Reduce the heat to medium low.  Take a portion of the dough, and press the dough flat with your fingers.  Using your thumb and second finger, tear the dough into small pieces.  Carefully drop them into the stock.
(8)  Remember to stir the noodle gently while cooking the noodle dough to prevent sticking.
(9)  Increase the heat to medium high, and add vegetables and dried fungus or any ingredients such as fish balls or seafood. Add seasoning such as light soy sauce, salt and white pepper to taste.
(10) Once the mixture has been boiled for about 1 minute, crack an egg to the noodle mixture and turn off the heat.
(11)  Transfer the noodle to serving bowl, and garnish with fried shallots and/or fried anchovies.  You can also little shallots oil or sesame oil for extra flavoring.
(12)  Serve hot and enjoy!
 
 
 

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