Soupy Fried Mee Suan (煮炒Style)

1st May 2009
Had been busy cooking for Trenyce during the weekend spent with her. Didnt touch outside food at all for once for a weekend! Cooked this soupy fried mee suan for her becos Trenyce loves noodles...well, I guess thats becos she only has porridge and rice during the weekdays so perhaps noodles are kind of an innovation to her. Actually this was the 2nd time I cooked this for her. The first time was just the week before and hubby also kind of like it too =p Hubby even commented that if i were to open a stall to sell this noodles surely will go bankrupt cos I put in some much ingredients hahahaa....

I learned about this dish when I have my lunch at Chinatown market one of the days. Initially I thought it was 生面 (crispy noodle) but the singnage on the stall said it was mee suan (面线)...yah lah, it was slightly 'thinner' than 生面. Then one day, I went to a wet market in AMK and saw the exact same noodles. Asked the seller uncle and was told it was mee suan (面线). So thats how I embarked on the journey to prepare this noodle dish.

Ingredients (6 pax share):

- 8 pieces of mee suan (There is 5 pieces in each packet that I bought. Depending on individual, I gave 1.5pieces to the guys and 1 piece to the ladies).
- Chicken or pork bones.
- Some vegetables (caixin/spinach/lettuce, I use caixin).
- Carrot, sliced.
- Garlic, chopped finely.
- Fishcake, sliced.
- Meat (Sliced/minced pork or chicken, I use sliced pork), seasoned with soya sauce, sesame oil & starch powder.
- Prawns, seasoned with soya sauce, pinch of starch powder & sugar.
- 4 eggs of average size.
- 4 tablespoons of starch powder, mixed with a bowl of water.
- Salt to taste.
- Pinch of pepper (for each serving, optional).
- Cooking oil.
- Water.

How to cook:

- Separately, boil 1 pot (average sized pot) of water in advance. Can use chicken or pork bones to prepare the stock/soup base to be used as gravy for the noodles.
- Heat the wok with cooking oil.
- Add in the garlic once the wok is heated.
- Put in the vege/carrot once the garlic turns slightly brownish and add in some water.
- Then add in the fishcake.
- Fried for a while and take out the vege, set aside.
- When the stock boils, add in the meat.
- When the meat is cooked, add in the prawns then the eggs and keep stirring the stock.
- Once it boils, add in the vege dish that was prepared earlier.
- Finally, add in the starch mixture to thicken the gravy and salt to taste.
- When the stock thickens, turn off the fire and its ready to be served.

How to Serve:

- Put the mee suan in the plate and pour the gravy over the mee suan.
- Add the pepper and the mee suan is ready to be served.

Chinese Mustard Soup

12 April 2009

 I love Chinese mustard, though it comes with this tiny tinge bitter taste...吃得苦中苦方为人上人....哈哈......

 

 

Ingredients (4 pax share):

- 350 to 400grams pork ribs
(Rather than throwing the entire piece of ribs into the soup, I like to cut the meat away from the ribs and chopped into smaller pieces before I throw both in so that I can feed my girl straight away :p).
- Fishballs (cut into half if you are giving to children to avoid them choking on fishballs)
- 1 mid-size chinese mustard (can get from any supermarket or wet market easily), chopped into bite-size.
- Salt and pepper to taste
- water

How to cook:

- Cook 1 pot (average sized pot) of water
- When the water is about half-boiled, add in the pork ribs.
- Before adding the pork ribs, rinse them with hot water twice. Remove the water when it turns milky. (This is to remove the porky 'smell'.)*
- When it boils, turn to lower heat and let it boil for another 15 mins.
- When it boils, add the chinese mustard and fishballs.

- Stir the ingredients to make sure that they are well covered with the water and leave it to boil at medium heat.

- Turn off the heat when it boils,  add in the salt and pepper for taste.

- The soup is ready to be served.

Stirred-fried Celery with Fried Beancurd and Meat

12 April 2012
With Ester around, I am able to fulfil my mother's duty (cooking for my family) again on weekends. Nowadays, I will cook at least once on each weekend, be it noodles or rice. Cooked this vegetable dish on one of the weekends although its quite some time back =p Only has time to update it now. Its my favourite beancurd with celery and some sliced pork. A pity the pictures are not very well taken becos of the light reflection plus my girl is hungry so I gotta take the pics fast.

Ingredients (serves 5):
- a bunch of celery (use three sticks)
- 200 grams lean pork meat
- 1 piece of beancurd
- Garlic
- 1 tablespoon soya sauce
- 1 teaspoon sesame oil
- 1 tablespoon starch powder
- Salt to taste

- Pepper
- Cooking oil
- Water

(A) Seasoned Sliced Meat:

- Slice the lean meat. (You can use minced meat too, same seasoning method)

- Add soya sauce (1 teaspoon), sesame oil (1/2 teaspoon), pinch of pepper and  starch powder (1 tablespoon) to the sliced meat.

- Mix till starch powder fully absorbed by meat.

(B) Fried Beancurd:

- Heat the wok with cooking oil, amount of cooking oil enough to cover 3/4 of the beancurd.
- Add in the beancurd once the oil is heated. 
- Remove the beancurd from the wok once it turns slightly brownish. You may choose to leave the beancurd in the wok a little longer if you like it crispy.
- Set the beancurd aside. 

- Remove the oil and set aside.

How to cook:

- Clean and dry the wok after frying the Beancurd. 

- Reheat the wok with 2 tablespoons of oil, that was set aside after frying the Beancurd.

- Add diced garlic once wok is heated.

- Fry garlic till it turns slight brownish.

- Add the celery and some water (2 tablespoons) and let it simmers for 3 mins,

- Add the seasoned sliced lean meat (A) and stir fry with celery.

- Add some water and stir fry a few times.

- Lastly, add the fried beancurd (B) then cover the wok and let it simmers for 3 mins under medium low fire so that water will not dry up too fast. 

- Add salt to taste and its ready to be dished out.

Teochew Fish Porridge

Trenyce loves this Teochew fish porridge. Me too! =p So whats the difference between Teochew fish porridge and normal fish porridge? The difference is in the rice. For normal fish porridge, the rice is cooked together with the fish but for teochew style, you cook the rice and the fish soup separately. You only add in the soup over the rice when you want to serve the food.

**Food picture unavailable** 
[Unfortunately Slide.com had ceased operation on 6 March 2012 and I didnt manage to transfer the pics in time of which some are lost permanently as I didnt have a spare copy.] 

Ingredients (4 pax share):

- 2 batang fish fillets, sliced (keep the fish bones to boil the soup)
- 2 average-size young gingers, 1 'hammered' to throw into the soup to remove the fishy smell and the other to be sliced (to add into the porridge when served)
- A handful of wolfberries
- 2 tomatoes (average size, sliced)
- 1 tsp Sesame oil (for each serving)
- 1 tbsp Soya sauce (for each serving)
- Pinch of pepper (for each serving)
- Salt (optional)
- Water
- Some vegetables (caixin/spinach/lettuce, I use caixin)
- 4 handfuls rice, cooked

How to cook:

- Cook 1 pot (average sized pot) of water
- When the water is about half-boiled, add in the fish bones and ginger.
- When it boils, add in the fish slices and wolfberries.
- Sieve the fish slices from the soup once its cook.
- Add the vegetables into the soup and bring it to boil.
- Sieve the vegetables from the soup once its cook.
- Add in the salt and turn off the fire.

How to Serve:

- Scoop the rice.
- Add in the fish slices, ginger, tomatoes and caixin.
- Pour the soya sauce and sesame oil over the fish slices.
- Pour the soup over and add the pepper. The fish porridge is ready to be served.