Many root vegetables are really good for us. They are known for their concentrations of Vitamin C, B and A as well as their level of health-promoting antioxidants which help enhance the body’s immune system. These lightly sweet potato chips can be either a good snack choice or served as a side dish for dinner.
A typical Singapore hawker staple (street food) that I had always enjoyed and have missed so much. This has to be the only kind of food that I can have for any meals of the day. In Singapore, it’s not often that people tend to cook this from home, partly because of the much efforts involved, partly because it doesn’t make economic sense as it is available for any hawker stalls conveniently located in most of the neighborhoods.
Properly braising mushrooms is the key to make a good bowl of the noodles. The mushrooms have to be simmered long enough to absorb all the flavors. In the hawker center, very often you will see a slow cooker that’s used to simmer the mushrooms for hours and are kept warm all the time so that the mushrooms just get tender and softer.
Although it might seem too cumbersome a dish to prepare at home, but all in all, I took less than an hour to serve up this dish from simmering the mushrooms, to boiling the soup to preparing the noodles. It’s not as intimidating as it seems after all.
Serve 1 (this is the recipe for 1 serving, just multiply the quantities of the ingredients if you wish to have more servings.)
100g Chinese egg noodles (click here for homemade egg noodles)全蛋面
50g minced/ground pork猪肉末
3 pieces meatballs肉丸 (available at the frozen section of Asian market)
5 slices fishcake鱼饼 (available at the frozen food section of Asian market)
1/2 cup mung bean sprouts (optional)豆芽
For the Braised Mushrooms
4 pieces dried shiitake mushrooms, rinsed and soaked in hot water. Remove the stem and sliced thinly， 干香菇泡发切丝
250ml mushroom water, retained from soaking the mushrooms
1 tablespoon oyster sauce蚝油
1 teaspoon light soy sauce生抽
1 teaspoon dark soy sauce老抽
10g r rock sugar冰糖
1 star anise八角
3 slices ginger生姜
3 cloves garlics, slightly crushed蒜头
2 piece dried orange peel (optional, to add some tanginess to the sauce)陈皮
For ground pork marinade
½ tablespoon light soy sauce
1 teaspoon corn flour
1 teaspoon sesame oil
A pinch of white peppercorn powder
For the soup base:
1 tablespoon shallots oil (fry the slices of shallots in the oil over low medium heat) or just use a tablespoon of cooking oil
A pinch of salt + white peppercorn powder
For the noodles sauce (mix all together):
1 tablespoon sambal paste (this is a spicy paste, optional)
1 tablespoon shallots oil (fry the slices of shallots in the oil over low and medium heat) or just use a teaspoon of sesame oil
2 tablespoon braised mushroom sauce
1 tablespoon soup base
1 teaspoon Chinkiang vinegar
Combine the mushrooms and the braised sauce together and simmer over medium low heat for at least 30 minutes or more. Top up with more water if the sauce gets dry out too fast. You can also braise the mushrooms over a slow cooker for at least 2 hours.
2. Combine the ground pork together with the marinade ingredients, mix well and set aside in the fridge.
3. Combine the stock and water with the shallot oil, salt and white pepper corn powder to make the soup base. Cook till it boils. Add in the meatballs and fish cakes. Cook about 3-5 minutes. When all has floated to the surface of the soup, drain them and set aside. Add in the minced pork into the soup. Cook it briefly till done and drain. Blanch the mung bean sprouts. Drain.
4. Heat up another pot with some water and cook the noodles in the boiling water. Drain once cooked.
5. To serve, get a big serving bowl. Add the noodles sauce to the noodles and stir to mix well, place a few lettuce leaves and some mung bean sprouts. add into the noodles. Top the noodles with braised mushrooms, meat balls and fish cakes. Garnish with some minced spring onions, but this is optional. Serve hot.
They can be found at any dim sum restaurant. This China southern style puff pastry is folded around the sweet and meaty filling, brushed with an egg wash, and sprinkled with sesame seeds. Can be oblong or crescent shaped.
Traditional southern style pastry is shaped by making and combining low-fat and high-fat dough which requires good amount of work. I took a short cut using the store-bought puff pastry and came up with a cheater’s version. With this hassle-free recipe, you can skip all the fussy steps and make some awesome and flaky char siu pastry on the go. They are perfectly served when they’re still hot, with a cup of your favorite Chinese tea.
1 tablespoon cooking oil
1 teaspoon minced shallot小红葱头
1/4 yellow onion about 40g 洋葱， minced
80g char siu pork, diced叉烧肉切小粒 (click here for homemade char siu pork)
1 tablespoon hoisin sauce海鲜酱
½ tablespoon caster sugar (optional)白糖
Thickening (simply mix all the ingredients below in a bowl)
1 tablespoon corn starch玉米淀粉
3 tablespoons water
½ teaspoon sesame oil
1 packet store-bought frozen puff pastry block, 375g, (you will need have it thawed in the fridge overnight.)
whisked egg, for egg wash
1 tablespoon white sesame seeds
Make the thickening by mixing all the ingredients in a bowl and mix well.
2. Heat oil in a frying pan. fry the minced shallot over medium-high heat until aromatic. Add the minced onion and cook until soft and translucent, followed by the diced char siu. Stir in the char siu sauce with the water. Cook until it starts to boil. Add the thickening and cook to your preferred consistency. Transfer to a large bowl and let it cool down. Set aside.
3. Preheat oven to 400F / 200C. In the meantime, lightly sprinkle flour on a clean surface. Roll out the puff pastry into a 32cm x 22cm (12.5inch x 8. 5inch) rectangle sheet with a rolling pin. Use a 10-cm (4-inch) cookie cutter (or use any round shape plate or bowl available in your kitchen) to trim out 6 circles.
4. Place a heaped tablespoon of char siu filling in the middle of each circle. Damp the sides with water and seal tightly. Repeat this step with the remaining fillings. Carefully transfer the char siu pastry on a lined baking tray. Lightly brush egg wash on pastries. Cut 2 to 3 slits in the middle of each pastry surface. Sprinkle sesame seeds. Bake in the preheated oven for about 15 to 20 minutes, or until golden brown. Serve hot.
You will find the supreme soy sauce fried noodles at most of the Cantonese dim sum restaurants. A traditional Cantonese fried-noodle dish, it can be made at home within minutes. Every strand of the noodle is evenly coated with the savory and sweet soy sauce, mixed with the crunchy bean sprouts and chives. It’s simple, yet delicious.
2 tablespoons cooking oil
200g egg noodles (100g per serving) 全蛋面 (click here for homemade fresh egg noodles)
100g chicken breast, sliced
½ yellow onion, thinly sliced洋葱
5 stalks Chinese chives韭菜, cut into small pieces, separate white and green parts
50g mung bean sprouts绿豆芽
1 tablespoon white sesame seeds 白芝麻
1/4 teaspoon salt
1/4 teaspoon white peppercorn powder 白胡椒粉
1/2 teaspoon corn starch
1 teaspoon sesame oil
½ tablespoon Chinese cooking wine
1 teaspoon caster sugar白糖
¼ teaspoon white peppercorn powder白胡椒粉
2 tablespoons light soy sauce 生抽
1 tablespoons dark soy sauce老抽
1 teaspoon sesame oil
2 tablespoons water
Add all the marinade sauce in the chicken slices. Mix well. Let it stand for about 15 minutes. In a separate bowl, prepare the seasoning sauce by mixing all the ingredients of sugar, white peppercorn powder, light soy sauce, dark soy sauce, sesame oil and water.
2. Bring a big pot of water to a boil, add in egg noodles. Use chopsticks to loosen the noodles to prevent them from sticking together. If the noodles are freshly made, cook for about 3 minutes to al dente (80% cooked). Remove and rinse with running tap water. Drain and set aside.
3. Heat up the 2 tablespoons of cooking oil in a wok, add into the marinated chicken over medium heat. Fry for 1-2 minutes once the chicken turns pale (80% cooked). Remove the chicken by leaving the residual oil in the wok. Add into sliced onions and white parts of the chive. Stir fry for 2 minutes. Add into mung bean sprouts, cooked chicken and noodles. Pour into the seasoning sauce. Mix and stir fry for about 3 to 4 minutes till sauce absorbed by the noodles.
4. Stir in the green part of the chive. Turn off the heat.
5. To serve, place the noodles in a big serving plate. Sprinkle 1 tablespoon of white sesame seeds.
There are often two kinds of egg noodles available at Asian grocers. One is for making noodle soup, the other for stir fry. Get the one for stir fry to make this dish as it won’t easily break apart while stir frying.
Bean sprouts and chives cook very fast. Make sure you do not toss them in the wok too early.