Chow Mein : Chinese Recipe

Asian Recipes

Chow Mein ia also known as Chinese stir fried noodles. There are many varieties of Chinese noodles. Dry Chinese noodles is the popular type and it is made of wheat flour, with or without egg.

Ingredients:

200 grams dry noodles
100 grams chicken meat - slice thinly
100 grams shrimps - de-shell and clean
6 pieces Chinese mushrooms - soak in hot water and slice thinly
250 grams mustard green or spinach - cut into 2in lengths
1/2 medium sized carrot - slice into strips
3 cloves garlic
3 slices ginger
4 tbsp cooking oil

Marinate with chicken meat :
1/4 tsp salt
1/4 tsp soy sauce
a dash of white pepper

Marinate with shrimps :
1/4 tsp salt
1/4 tsp sugar

Seasoning:
1 tsp salt
1/2 tsp sugar
3 tsp soy sauce
1/4 tsp pepper
2 cups water


Method:

Cook dry noodles in briskly boiling water for 15 minutes or according to package instructions. Mix the seasoning ingredients together for sauce.

Heat up oil in a wok. Fry the sliced Chinese mushrooms first. Keep mushrooms to one side of the wok and put in garlic and ginger to fry for a few seconds.

Add in chicken meat and stir-fry till colour changes. Next add in the shrimps and also stir-fry till they change color.

Mix in the mushrooms and add the carrots and mustard green to fry. Pushing the contents to the sides of the wok, make a space in the center and put in the noodles.

Pour the seasoning sauce over and mix thoroughly. A dash of dark soy sauce may be added to the noodles for color.

Continue to turn and mix. Noodles are ready when well combined.

Garnish with fried sliced shallot and serve.



asiadeli

Stir Fried Beef Noodles : Singaporean Recipe

Asian Recipes

Ready in less than half an hour, this stir fried beef noodles dish is full of flavour from onions and chilli to garlic and Chinese mustard greens.

Ingredients:

600 grams dried Hokkien noodles
400 grams tender beef, thinly sliced
2 large onions, blended
4 cloves garlic, blended
2 large tomatoes, cut into 8
4 stalks of Chinese mustard greens, cut into 4" lengthwise
2 eggs
2 tablespoon chili paste
3 tablespoons oyster sauce
4 tablespoons light soy sauce
1 teaspoon garam masala
3/4 cup oil
Salt


Method:

Boil water in a large pot 1/2 full. Once water boiling, blanch noodles for 2 minutes. Put in strainer and run it under cold water for 30 seconds so it won't stick together and set it aside.

Heat oil in wok, once oil is hot add the blended onions and garlic. Add chili paste and stir till fragrant for 15 minutes.

Add beef, garam masala, light soy sauce, oyster sauce ,salt and stir for 15 minutes till beef is almost cooked.

Add the eggs and stir well and throw in the tomatoes and Chinese mustard greens. Mix well till Chinese mustard greens is wilted.

Lastly add the noodles and stir slow and evenly for last 10 minutes.

Serve hot.


asiadeli

Korean Glass Noodles : Korean Recipe

Asian Recipes

This Korean glass noodles or Jap Chae is a very simple dish with a very minimal preparation, and cooking time.

Ingredients:

1/2 pound dried glass noodles
2 1/2 teaspoons sesame oil, divided
1 tbsp cooking oil
3/4 cup thinly sliced onions
2 carrots, finely sliced
2 cloves garlic, finely minced
3 stalks green onions, cut into 1″ length
1/2 cup dried wood ear mushrooms, thinly sliced
1/2 lb spinach, washed well and drained
2 tbsp soy sauce
2 tsp sugar
1 tbsp sesame seeds


Methods:

Fill a large pot with water and boil. When water is boiling, add the glass noodles and cook for 5 minutes. Immediately drain and rinse with cold water. Drain again and toss with only 1 tsp of the sesame oil. Cut noodles into shorter pieces, about 8 inches in length. Set aside.

Rehydrate the dried wood ear mushrooms in warm water for 15 minutes, and then drain. Set aside.

In bowl, mix soy sauce & sugar together. Add the cooking oil in a wok or large saute pan on high heat and swirl to coat.

When the cooking oil is hot, fry onions and carrots, until just softened, about 1 minute.

Add the garlic, green onions and mushrooms, fry 30 seconds. Then add the spinach, soy sauce, sugar and the noodles.

Fry 2-3 minutes until the noodles are cooked through. Turn off heat, toss with sesame seeds and the remaining 1 1/2 tsp of sesame oil.

Serve.


asiadeli

Seafood Hokkien Char : Malaysian Recipe

Asian Recipes

Seafood Hokkien Char is a stir-fried noodles dish in a savory sauce. This is one of easy Malaysian recipes and it is also very tasty dish.

Ingredients:

6 oz. vermicelli -soaked in warm water until soft, drained
6 oz. yellow noodles -rinsed with cold water, drained
6 shrimp -shelled and deveined
4 fish balls -cut into slices
2 oz. beef -cut into slices
2 oz. choy sum -cut into 2-inch lengths
2 cloves garlic -minced
4 oz. bean sprouts
2 1/2 tablespoon soy sauce
1 1/2 tablespoon sweet soy sauce
3 dashes white pepper powder
2 tablespoons oil
3/4 cup water
Fried shallot crisps


Methods:

Heat up a wok on high heat and add cooking oil. When the oil is heated, add the minced garlic and stir-fry until aromatic.

Add the beef, shrimp, fish balls, into the wok and stir-fry until they are half-cooked.

Add in the choy sum, bean sprouts, noodles, vermicelli and toss all the ingredients quickly with the spatula.

Add the soy sauce, sweet soy sauce, water, pepper powder, and keep stirring until the noodles are cooked through (make sure not to overcooked the noodles).

Dish out and garnish with some fried shallot crisps and serve.



asiadeli

Laksa Prawn Soup : Malaysian Recipe

Asian Recipes

This hugely popular coconut-based noodle soup is prepared using the spicy laksa paste, made from lemongrass, garlic, chilli and almonds. The mild coconut offsets the kick of the laksa paste perfectly.

Ingredients:

To be blended:
2 roughly chopped cloves of garlic
2 red chillies
4 shallots, roughly chopped
1 stick lemongrass (discard outer layer)
3cm piece of ginger
50g ground almonds
1 tbsp fish sauce

Soup:
Whole raw prawns-remove the heads and shells but leave the tails on
200g noodles
3 tbsp blended paste (see above)
2 tbsp fish sauce
3 tbsp vegetable oil
1 tsp sugar
400ml coconut milk
Coriander (fresh)
1/4 cucumber, cut into strips


Methods:

Put the prawn shells and heads into a pan with 700ml water and leave to simmer for 30 mins to make a stock.

Strain the prawn stock and get rid of the solids. Heat the oil in a pan over a medium heat before frying the prawns for 2 minutes.

Add 3 tablespoons of laksa paste and fry for a further 2 minutes.

Pour in the coconut milk, lime juice, fish sauce, sugar and shellfish stock and allow to simmer gently.

Blanch the noodles in boiling water for a couple of minutes. Drain the noodles and pour over the prawn broth.

Serve with a garnish of cucumber and coriander.


asiadeli

Prawn Noodles : Malaysian Recipe

Asian Recipes

Ingredients:

300 gm yellow noodle
12 medium size prawns
2 tomatoes, sliced and blended with 500ml of water into tomato puree
8 cloves of garlic, chopped
3 tbsp of cooking oil

Seasoning:
2 tbsp of chili paste
4 tbsp of tomato sauce
light soy sauce and sugar to taste.

Garnishing:
5 leaves of lettuce, thinly sliced
2 eggs, hard boiled and sliced
Fried crispy shallot
2 calamansi lime, halved



Method:

1. To prepare the noodle, just add the yellow noodle to boiling water and cook for around 5 minutes until soft. Then, rinse in fresh water and pour onto plates.

2. Add oil to the heated wok and stir fry the chopped garlic till fragrant. Pour in the prawns and stir fry for 2 minutes. Add some light soy sauce and tomato sauce continue to stir fry for another 1 minute.

3. Add the chilli paste and continue to stir fry for a while.

4. Pour in the tomato puree. Let it simmer for roughly 5 minutes. Add sugar and light soy sauce to taste.

5. Off the fire, and pour the sauce over the cooked noodle. Garnish with lettuce and hard boiled egg.

asiadeli

Bandung Noodles

asiadeli

Bandung noodles or mee bandung is a quite popular noodle recipe besides mee curry or mee rebus. In Malay, mee means noodles and bandung is a name of a city in Indonesia. This is a good change if you are tired of eating soup noodles and are looking for different variations of cooking noodles.

Ingredients
500 gm yellow/egg noodles
3 garlic, crushed
2 big onions, thinly sliced
1 inch ginger, thinly sliced
2 table spoon chilly paste
1 small can tomato puree
100 gm dried prawns, soaked until soft (optional)
200 gm fresh prawns, cleaned
200 gm chicken breast, cleaned and thinly sliced
500 liter chicken stock, or vegetable stock or just water
1 carrot, thinly sliced
a small bunch of spring onion, thinly sliced
a bunch of coriander leaves, thinly sliced
a handful of dried shallots
1- 2 eggs
salt, to taste
1 table spoon of sugar, or to taste
5 table spoon oil

Methods
1. In a pot, pour in the oil and fry the garlic, onions and ginger until golden brown.
2. Put in the dried prawns and fry for a minute. Then add the fresh prawns and chicken breasts.
3. When the fresh prawns are turning red, add in the chilly paste and sugar and cook for about a minute.
4. Add tomato puree and stir for a while. Then add the sliced carrots. Stir briefly for about 30 seconds.
5. Pour in the chicken stock and simmer for five minutes. Add salt to taste.
6. When the broth is slightly thicken, add the noodles.
7. After a few seconds, crack open the eggs and let them cook in the broth. Do not touch the eggs and let them cook for a while.
8. When the eggs are beginning to take shape, add the spring onions and coriander leaves.
9. Sprinkle some dried shallots over the top.
10. Serve in a bowl while still hot.

asiadeli

Rice Noodles Omelette

Ingredients:

100 g thin rice noodles,
6 large eggs
1 cup minced beef
1 white onion, chopped
1 small carrot, cubed
1 tomato, remove seeds, cubed
1 red chili, remove seeds, chopped
1 stalk spring onions, finely sliced
seasoning, salt and pepper
oil for frying


Method:

Soaked noodles in hot boiling water until soft and drain.
Beat eggs in large bowl for 1 minute, add seasoning and beat till combine. Pour eggs mixture over noodle.

Heat oil in a small pan or skillet. Stir fry beef for 5 minutes, then add carrots and onion and stir for another 5 minutes.

Drain and mix with eggs and noodles mixture. Mix in tomato, red chillies and spring onion. Season with salt and pepper. Divide noodle mixture to make 2 portion.

Heat oil, pour half of the eggs noodles mixture and cook over low heat for 3 to 5 minutes on each side or until done.

Repeat with the other half of the mixture.

Remove from heat and cut into wedges.

Serve hot. Dip in tomato or chili sauce.

Assam Laksa

Ingredients:

600g flaked mackerels
4 litres water
50g tamarind, strained
3-4 stalks polygonum (daun kesom)
salt and sugar to taste

Image by avlxyz via Flickr

Paste-grind together:
2 stalks lemon grass
10 dried chillies
10 fresh chillies
2 cm galangal
1 cm piece fresh turmeric
30 shallots
1 tbsp shrimp paste

Garnishing:
1 cucumber,shredded
1/4 pineapple,shredded
1 onion,sliced
2 red chillies,sliced
mint leaves
1 ginger bud,finely sliced



Method:

Mix water with tamarind and strain.

Bring tamarind water to the boil. Put in the paste and polygonum (daun kesom). Add salt and sugar to taste. Simmer for 20 minutes. Put in flaked fish, stir well and remove from fire.

Serve the stock with laksa noodles and garnish with shredded cucumber, lettuce, pineapple, big onions and chillies. Add a few mint leaves and sprinkle some finely sliced ginger buds.

Vietnamese Beef Rice Noodle Soup : Vietnamese Recipe

Ingredients:

250g beef tenderloin, sliced thinly
Chopped spring onions
Mint leaves
Basil leaves
Sliced fresh red chillies
Small limes, halved

Marinade:
1/4 tsp salt
1/4 tsp sugar
Dash of pepper

Image by panduh via Flickr

1/2 tsp corn flour

Soup stock:
3 chicken carcasses, trimmed and chopped
3 litres water
25g ginger, peeled and smashed
1 whole onion, peeled
3 cloves garlic, peeled
3 stalks lemon grass, smashed lightly
4cm piece cinnamon stick
2 star anise
5 cloves
1/2 tsp white peppercorns

Seasoning for soup stock:
2-3 tbsp fish sauce
1 tbsp sugar
1 tbsp beef stock granules
2 kg fresh rice noodles, scalded
20 beef balls


Method:

Bring water to a boil in a deep stockpot. Add chicken carcasses and the rest of the ingredients. Allow to simmer for 30 minutes. Skim off any impurities. Strain the stock and add seasoning to taste.

Season beef slices with marinade and set aside for 30 minutes. Scald the beef in boiling water. Drain in a colander and set aside.

Put meatballs into the soup stock and boil for 2-3 minutes till cooked.

Put enough noodles in a soup bowl. Add a few slices of beef, meatballs,spring onions,mint leave and basil leaves. Add soup stock, then garnish before serving.

Stir-fried Noodles

Ingredients :

225g egg noodles
4 tablespoons peanut oil
1 onion, finely chopped

Image by babe_kl via Flickr

2 cloves garlic, crushed
1 carrot, finely sliced
1 teaspoon chili paste
120g beef, finely sliced
30 gm bean sprouts
1/4 small cabbage, finely shredded
1 tablespoon light soy sauce
120g prawns, shelled and divined
salt and pepper

Method :

Soak the noodles in hot water for 5 minutes, until they are soft. Rinse in cold water and drain thoroughly in a colander.

Heat the oil in a wok and stir-fry the onion, garlic and carrot, until the onion is soft and just golden brown.

Add the chili paste and stir well.

Add the beef, and cabbage and stir-fry for about 3 minutes, or until the beef is cooked through. Season to taste.

Stir in the soy sauce, noodles,bean sprouts and prawns, tossing the mixture together thoroughly and heating through before serving.

Noodles Soup

Ingredients:


600 gms yellow noodles
300 gms fresh prawns
2 tomatoes — cut into 6
1 tbsp black peppercorns
2 pieces beancurd — fried and cubed
125 gms mustard greens — cut into 3 cm lengths
350 gms bean sprouts

Image by madhatrk via Flickr

4 tbsps oil
Salt to taste

SLICED FINELY
3 cabbage leaves
4 shallots
2 cloves garlic

SAUCE:
6 chilli padi — sliced thinly
1 large onion — sliced
2 tbsps thick soy sauce



Method:

Heat oil and fry the sliced shallots and garlic until fragrant.

Add in the prawns and pepper. Mix well.

Add in 6 cups water and bring to boil. Season to taste.

Add in the cabbage, bean sprouts, mustard greens and fried beancurd.

Put in the noodles and tomatoes. Cook for 1 minute.

Prepare the sauce by mixing all the ingredients together.

Serve the noodles soup with the sauce.

Mee Rebus

(yellow noodles and soybean cakes in a spicy sweet potato gravy)

Ingredients:

500 g (1 lb) fresh yellow noodles

500 g (1 lb) bean sprouts

200 g (7 oz) shin beef

200 g (7 oz) shrimps

Spice paste:

10 dried chilies, softened in hot water

1 cup shallots, peeled

1 teaspoon belachan (dried shrimp paste)

10 slices lengkuas (galangal)

1 teaspoon turmeric powder

Gravy:

200 g (7 oz) sweet potato, boiled, peeled and mashed

1 heaped tablespoon taucheow (brown soya bean paste)

1 tablespoon salt or to taste

2 tablespoons sugar or to taste

Garnishes:

5 hardboiled eggs, shelled and sliced

4 taukwa (firm soya bean cake), deep-fried and diced into 8 pieces

Fried shallots

10 calamansi, halved

4 green chilies, remove seeds and sliced

dark soy sauce, optional

toasted grago (shrimp fry), optional

1 stalk lettuce, cut into long strips

Method:

Make a stock by boiling beef in 6 cups of water until tender. Remove and slice beef. Cook shrimps in the stock and peel, de-veined and set aside. Reserve stock.
Process spice paste ingredients in a chopper until fine. Heat 2 tablespoons oil in a wok and fry spice paste until oil rises to the surface.
Add taucheow and fry until fragrant. Add the stock, mashed sweet potato, salt and sugar and cook over a low fire until all is amalgamated. Taste to adjust seasoning if needed.
Cook one serving of noodles and bean sprouts in a wire ladle in boiling water. Remove, drain and place on a plate. Top with beef slices and shrimps.
Pour hot gravy over and garnish with egg wedges, taukwa, fried shallot, chili, lettuce and a halved calamansi.
Drizzle some dark soy sauce if desired and sprinkle some grago, browned earlier in a slow oven until crisp.