Friday, January 30, 2015

Shrimp Roe Wanton Noodle 虾籽云吞捞麺

I've bookmarked this Shrimp Roe Wanton Noodle recipe since the AFF Macau in Jan/Feb 2014!! hehehe exactly one year ago and how times flies, now finally I've attempted  this wonderful noodle dish :D I was searching high and low for the shrimp roe noodle which is not commonly available in most supermarket. This noodle itself tasted really special, unlike the usual dried/fresh egg noodle. They are embedded with dried shrimp roe which makes the difference in taste and very chewy too! Chewy, flavourful noodle served with succulent shrimp wanton....perfect match!




Shrimp Wanton before cooking

Shrimp Roe Dried Noodle which I bought from the NTUC Xtra

Oops....no dried shrimp roe on hand therefore I sprinkle over with some dried chilli flakes hahaha

Recipe source : Annielicious.blogspot.sg
Ingredient 

Noodle (1 serving)
  • 1 bun dried shrimp roe noodles
  • 1/2 tsp shrimp paste
  • 1/2 tsp dark soy sauce
  • 1.5 tsp light soy sauce
  • 1 tsp shallot oil
  • 2 tsp shrimp roe as topping
  • spring onions for garnishing

Shrimp Wanton (15pcs)
  • 100gm minced pork
  • 15 fresh prawns, deveined & shells removed, cut into half
  • Shanghainese wanton skin
  • 1 tbsp light soy sauce
  • 1 tsp sugar
  • 1 tsp corn flour
  • pinch of salt and dash of pepper

Method
  1. Put all wanton ingredients together. Using a chopstick, stir them vigorously until all ingredients are well mixed and looked gluey.
  2. Wrap wanton accordingly. Bring a pot of water to boil. Add in wrapped wanton and cook till done. Remove from water.
  3. Using same pot of water, cook shrimp roe noodles until soften.
  4. Drain well. Add in all the seasonings. Top with shrimp roe, if using and garnish with spring onion.
  5. Serve noodles with wantons at the side.



This post is linked to the event, Little Thumbs up organised by Zoe from Bake for Happy Kids and my little favourite DIY , hosted by Annie from My Bare Cupboard with January 2015 theme - Noodles and Pasta..

Thursday, January 29, 2015

Siam Style Fried Kueh Teow

Who like Char Kueh Teow? Today's fried Kueh Teow is not the dark sauce version, this is more spicy  and a little salty.  With the usual ingredients like prawn, squid, meat and some greens, a complete new tasty dish is presented with just a twist of different seasoning added. Not necessary to purchase extra new condiments to whip up this dish as they are really common in our pantry I guess! As usual I've reduced the chilli paste to suit my kids, you may wish to add more chilli paste if you desired a more spicier fried Kueh Teow! 






Recipe source : Famous Cuisine Dec 2012 Issue
Ingredient
  • 450gm Kueh Teow
  • 3 cloves garlic, chopped
  • 12 medium shelled prawn
  • 100gm sliced squid
  • 100gm sliced chicken breast meat
  • 200gm beansprouts
  • 100gm chinese chives, sliced
  • 1 red chilli for garnishing
  • fried shallots for garnishing
Seasoning :
  • 1/2 tbsp chilli paste 
  • 1 tbsp salted bean paste
  • 2 tbsp tomato paste
  • 1 tsp sugar
  • 1 tbsp light soy sauce

Method
  1. Marinate chicken breast lightly with some sesame oil, salt, pepper and cornflour for 30mins.
  2. Heat 2 tbsp oil in wok, sauté garlic over medium low heat till fragrant.
  3. Add in prawn, squid & chicken breast and toss until chicken meat changes color. 
  4. Turn on high heat and add in seasoning and stir-fry briefly till well combined and aromatic.
  5. Add in kueh teow, bean sprouts and chives. Stirring constantly over high heat until well combined. Splash in a couple tbsp of water in between stirring.
  6. Dish up and serve.



This post is linked to the event, Little Thumbs up organised by Zoe from Bake for Happy Kids and my little favourite DIY , hosted by Annie from My Bare Cupboard with January 2015 theme - Noodles and Pasta..



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