Tuesday, October 25, 2005

Fried Cooked Noodles

Part 2 of a marathon from me...heh heh

I grew up following mum's foochow traditions closely...especially in food...i really enjoyed this as a child...foochow fried cooked noodles...but this is not the original recipe...i created it with memory of its taste and perfected it somewhat over three tries...but don't sue me for any differences hor

What you need ar?
300 grams of noodles (preferably hokkien style...the big fat yellow ones)
reasonable amount of tofu (the fried bean curd puffs thing)
Reasonble amount of prawns peeled...i used 50 grams of large prawns...heh heh
2 tablespoon of olive oil
2 teaspoons of chopped garlic
2 eggs

80 grams of sliced beef or minced pork
1/2 teaspoon of corn flour
1/2 teaspoon of olive oil
2 teaspoons of ground white pepper (remember...Sarawak Pepper is the best lar...)
1/2 teaspoon of salt

2 tablespoons of oyster sauce
1 tablespoon of light soy sauce
3 cups of chicken stock /water mixture
White pepper to taste
a touch of sugar and a touch of chinese wine (optional)

Lets get cooking:

Quite complicated listen...firstly , fry the noodles in the 1 tablespoon of olive oil then set aside...Marinade the beef or minced pork (rolled into meatballs if use minced pork hor) with the cornflour , 1/2 teaspoon olive oil , pepper , salt and the eggwhite of one egg...wah...this marinade is shiok.To make the soup , mix the oyster sauce , light soy sauce and chicken stock / water mixture , pepper, sugar and chinese wine together in a big bowl.Then , after heating 1 tablespoon of olive oil in the wok , fry the chopped garlic until can smell the nice fragrance and it looks nice nice golden...then fried the marinated meat...making sure the egg white dun stick so much when fried...Then , add the soup.Bring to boil and simmer.Add in the prawns and tofu.Bring to boil and simmer for about 2 minutes...then drop in the fried noodles from earlier...and simmer another minute...then crack the last egg into the soup...if need...add thickening (1 tbs corn flour + 2 tbs water)...simmer for the final minute the stuff in your wok into the big soup bowl you use just now.The original one actually only got roast pork (char siu) and some vege and no tofu...but i don't like vege and cannot find roast pork...some more i like i make do lor long as taste good never mind lar hor?


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