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..

猪排包 Macau Pork Chop Bun

Do you know pork chop bun is one of the most famous snack in Macau? It has another name called 'piggy bun' hahaha No fanciful dressing in this sandwich, just a large slab of golden succulent pan fried pork chop in between the crispy soft bread roll with some simple sauté onions. Yes is just that simple but the taste is so so awesome! Thinking of it now am still salivating over it hahaha…..

Recipe source : Famous Cuisine Dec 2012
Ingredient

• 2 medium onion, thinly sliced
• 500gm pork chop
• 1/2 tsp salt
• 1 tsp sugar
• 1 tsp sesame oil
• 1/2 tsp white pepper
• 1/2 tsp chicken seasoning powder
• 1/2 tbsp light soy sauce
• 1 tbsp hua tiao jiu
• 3 cloves, finely minced
• 2 tbsp ginger juice
• 1/2 tsp baking soda
• 1 tbsp water
• tapioca flour for coating
• Portugese bread roll or French roll

Method

1. Rinse pork chop and pat dry, tenderize the pork chop with the back of a knife.
2. Combine all the seasoning and marinate the pork chop for at least 30mins, preferably chilled them overnight.
3. Lightly coat the marinated pork chop with tapioca flour. Shake away excess.
4. Heat a pan oil.  Shallow fry the pork chop over medium high heat until cooked through and golden on both sides. Drain on a kitchen paper.
5. With remaining oil in pan, sauté sliced onions until caramelized. Dish up.
6. To serve : Slice bread roll in half. Lightly brush both sides with butter and grill till golden brown and crisp. Top bread roll with a sliced of cooked pork chop, generously line over caramelized onion, serve immediately!

Golden crisp & tender pork chop

Toasted Homemade Portugese bread roll which I will share in the up coming post :D

Ready to sink your teeth into this crunchy and flavorful succelent pork chop bun? A simple looking burger yet the taste is so awfully fantastic!

I am submitting this post to Asian Food Fest ( Hong Kong + Macau ) – Jan+Feb Month hosted by Annie of Annielicious Food

I am submitting this post to  Cook Your Books #8 hosted by Joyce of Kitchen Flavours

澳門式免治 Macau Minchee

Whenever mentioned Macau cuisine, the first thing that comes to my mind are usually Portuguese Egg Tarts, Portuguese Chicken, Macau Pork Chop Bun….very limited idea what else is common in Macau as I've yet to visit this lovely place ^0^ Thanks Wendy for linking me the recipe on Macau Minchee  as I never come across this dish :D This is a traditional dish in Macau which is made with minced beef/pork, potatoes and onions and usually served with sides of green vegetables and fried egg. This dish keeps well when chilled and I find the flavors gets better the following day :D Even my hubby whom is not a fan of beef enjoy this Minchee and even packed a lunch box the next day. 

Recipe source : Nasi Lemak Lover
Ingredient

• 300gm ground beef
• 250gm ground pork
• 3 medium potatoes, cut into small cubes
• 1 medium onion, finely chopped
• 2 cloves garlic, chopped
• 2 bay leaves 
• 2 tbsp light soy sauce
• 1.5 tbsp dark soy sauce
• 1/2 tbsp worcestershire sauce
• 1/2 tsp cumin powder
• 1/2 tsp sugar
• dash of black pepper powder
• salt to taste

Method

1. Deep fry potato cubes till golden brown, dish up and set aside.
2. Remain 3 tbsp of oil in the wok, sauté garlic and onion till soft and aromatic.
3. Add in bay leaf, ground beef and pork, stir fry over medium high heat until the meat has turned white.
4. Add in light and dark soy sauce, mix well.
5. Cover wok and lower heat, simmer for a couple of minutes.
6. Add in remaining seasoning and salt to taste.
7. Add in fried potato cubes and mix well. Dish out.
8. Serve with rice, vegetables and fried egg!

I am submitting this post to Asian Food Fest ( Hong Kong + Macau ) – Jan+Feb Month hosted by Annie of Annielicious Food

Portugese Egg Tarts

The original dough recipe yields 8 tarts. After using up the dough I still left with some fillings, in the end I have to make some dough again. Therefore I have adjusted the recipe accordingly. The amount dough and filling is enough to make about 12 egg tarts. When placing the dough into the moulds, try not to line it too thick because during the baking process the layered crust will expand slightly.

Recipe from Tarts My Hearts by Kevin Chai
Ingredient

Oil Dough

• 80gm melted butter
• 140gm flour

Water Dough

• 2 tsp sugar
• 140gm flour
• 40ml corn oil
• 2 tbsp milk powder
• 2 egg yolk
• 40ml water

Filling

• 100ml whipping cream
• 50gm sugar
• 2 eggs, beaten
• 150ml milk
• 1/4 tsp vanilla essence
• 30gm grated cheddar cheese

Method

1. To make filling, bring 50ml of whipping cream to boil, remove from heat. Stir in sugar until dissolved. Add in the remaining ingredients , stir well and strained. Set aside.
2. Mix oil dough ingredients and water dough ingredients separately and knead to form dough. Divide each dough into 2 portions. Leave aside for a while.
3. Roll out the water dough and wrap in oil dough well. Roll into rectangular shape and fold across into 4 layers. Roll out again and fold across into 3 layer. Repeat twice. Repeat with the remaining dough.
4. Roll each dough into a  rectangular shape, roll up like a swiss roll. Cut into 6 slices and line in the moulds. Trim off edges.
5. Pour fillings into moulds. Sprinkle grated cheese on top. Bake in preheated oven at 180 deg cel for 30 mins or until the surface turn to lightly burn and golden brown.