Fried Hokkien Prawn Noodles 福建炒虾面

Finally I've collected enough prawn shells to make a pot of wholesome stock for my favourite noodle dish Fried Hokkien Prawn Noodle! Nothing beats a wholesome plate of home cooked braised noodle loaded with fresh seafood and meat! 

Ingredient

• 500gm pork ribs
• 400gm prawn shells
• 20gm fried sole fried fish 
• 150gm pork belly
• 300gm medium prawns, trimmed
• 150gm squid, cleaned and cut into rings 
• 200gm yellow noodles
• 200gm thick rice vermicelli
• 50gm chives, cut into sections
• 3 eggs
• 5 cloves garlic, chopped
• lard oil
• fish sauce
• light soy sauce 
• white pepper

Method

1. To make pork broth, rinse pork ribs and pat dry. Add some oil into heated wok and pan fry until slightly brown. Add in one litre of boiling water into the wok and bring to boil. Lower heat and simmer for one hour. Turn off the flame and let the pork stock steep overnight. Next day, reheat the pork stock again and boil for another 20 mins before straining. Set aside.
2. To make prawn stock, add some oil in heated wok. Pan fry the prawn shells until they turn orangey red and fragrant. Add one litre of water and boil for 20 mins uncovered. Strain the prawn stock and combine with the pork stock. Boil down to about one litre to concentrate the flavours.
3. During the process of boiling down the combined stock, add the pork belly and boil until it is just cooked. Remove from the stock and cut into thin strips after cooling down. Blanch the prawn and sliced squid separately. Do not overcook. Remove and set aside.
4. To cook the noodles, add lard oil into a heated wok. Saute garlic until fragrant. Add yellow noodles and rice vermicelli together with some fish sauce and light soy sauce. Stir fry over very high heat for 30 seconds.
5. Push the noodles to one side and crack 3 eggs into the wok. Quickly stir fry the eggs and combine with the noodles to coat the strands thoroughly. Add the pork belly and mix well.
6. Pour about 200ml stock over the noodles and stir fry until the stock is absorbed. Add another 250ml stock and cover for 2 mins.
7. Remove cover, add in blanched prawns and squid and a little more stock. Add chives and mix well. Adjust taste by adding more fish sauce or so.
8. Remove from fire and serve immediately with calamansi lime and chilli paste at the side.

Recipe ref with some modifications : travellingfoodies.com

Baked Sambal Chicken

Going carboh-free for lunch today. I've prepared a real simply and yet delicious one pan baked sambal chicken loaded with greens and root vegetables at the side! The kids enjoyed this baked dish tremendously and polished up all the sides! And yes they were fighting over the golden spiced crisp baked chicken skin. 😅😅

Ingredient

• 1 medium chicken, abt 1-1.2 kg
• 1 pack Prima Taste Sambal Chilli Paste
• 3 cloves garlic, finely chopped
• thumb sized ginger, finely chopped
• 1 tbsp light soy sauce
• 1 tbsp honey
• 1 lime, extract the juice
• handful of pandan leaves for lining the pan

Side accomplish : zucchini, potatoes, onion, carrots, broccoli, mushroom

Method

1. Combine sambal chilli paste, garlic, ginger, soy sauce, honey and lime juice and mix till well combined.
2. Removed the backbone of the chicken. Turn over the chicken and press on the breastbone to flatten it. Rinse the chicken and pat dry thoroughly. Rub the marinade (reserved some for basting) all over the chicken and allow to marinate overnight in fridge.
3. On the day of baking, remove the chicken from fridge and bring it to room temperature. Line a baking pan with pandan leaves. Place the marinated chicken over. Scatter your favourite greens & roots vegetables(lightly toss with some oil, pepper and salt) around the chicken.
4. Bake in preheated oven at 200 deg cel for 45 mins (baste the chicken with remaining marinade twice between baking time) until chicken is golden brown and crisp.