Vietnamese Rice-Noodle Salad Recipe

Ingredients:

5 cloves garlic
1 cup loosely packed chopped cilantro
½ jalapeno pepper, seeded and minced
3 tablespoons white sugar
¼ cup fresh lime juice
3 tablespoons vegetarian fish sauce
12 ounce dried rice noodles
2 carrots, julienned
1 cucumber, halved lengthwise and chopped
¼ cup chopped fresh mint
4 leaves napa cabbage
¼ cup unsalted peanuts
4 sprigs fresh mint

Cooking method:

Mince the garlic with the cilantro and the hot pepper. Transfer the mixture to a bowl, add the lime juice, fish sauce or salt and sugar; stir well. Let the sauce sit for about 5 minutes.

Bring a large pot of salted water to a boil. Add the rice noodles; boil them for 2 minutes. Drain well. Rinse the noodles with cold water until they have cooled. Let them drain again.

Combine the sauce, noodles, carrots, cucumber, mint and Napa cabbage in a large serving bowl. Toss well and serve the salad garnished with the peanuts and mint sprigs.

Reference: http://allrecipes.com/

Pot Laksa Recipe

Ingredients:

500 gms laksa noodles - scalded
2 large fried fish cakes
300 gms medium sized prawns - shelled and fried with salt
1 bunch daun kesum
100 gms oysters/cockles - boiled
200 gms beansprouts - scalded
1 cucumber - peeled and cut into 4 cm lengths
20 fresh chillies - pounded until fine

For Gravy:

5 candlenuts
100 gms galangal
5 stalks lemon grass
1 thumb length piece fresh turmeric
12 dried chillies
200 gms shallots
Thumb sized piece shrimp paste - toasted
2 cloves garlic
1 tsp peppercorns
20 gms dried prawns
1 tbsp coriander powder
1 ½ grated coconut
4 cups water
Salt to taste
8 tbsps oil

Method:

1. Scrape off the skin of the turmeric and galangal. Slice roughly.

2. Slice thinly the white hard part of the lemon grass.

3. Cut off the stalks of the dried chillies and slit down the length of each chilli to remove the seeds. Soak in hot water for 5 minutes. Drain and slice the chillies roughly.

4. Wash and drain the candlenuts.

5. Peel and slice the shallots. Peel the garlic.

6. Wash the dried prawns and soak in hot water for about 5 minutes. Drain.

7. Pound the dried prawns until fine and keep aside.

8. Pound the candlenuts, galangal, lemon grass, turmeric, shrimp paste and shallots until very fine. Keep aside.

9. Squeeze out 1 cup coconut milk. Keep aside. Squeeze out the milk from the rest of the
coconut.

10. Heat a wok and add in 8 tbsps oil. Add in the pounded spices and dried prawns.

11. Stir fry until fragrant and add in the coriander powder. Continue frying for 30 seconds before adding in the thin coconut milk.

12. Boil for about 20 minutes. Then add the thick coconut milk and bring to the boil before turning off the heat. Keep aside.

13. To serve. Place some beansprouts in a bowl and top with the laksa noodles. Add oysters and pour the boiling gravy over. Garnish with fish cakes, shredded cucumber, shredded daun kesum and some pounded chilli.

Egg Noodles and Minced Beef Recipe

Ingredients:

120 gms black mushrooms
1 tsp sesame oil
3 cloves garlic
2 cm piece ginger
600 gms egg noodles
1 capsicum
360 gms minced beef
3 shallots
2 tbsps white sauce (see * for recipe)
1 stalk spring onion
2 red chillies
Salt to taste
2 tbsps oil

Method:
1. Soak the mushrooms and slice thinly. Also slice the red chillies thinly.
2. Heat oil in a pan and fry the minced beef for 2 minutes. Remove and set aside.
3. Using the same oil, fry the pounded shallots, garlic, ginger and mushrooms.
4. Add the minced beef, spring onions and salt.
5. Add the white sauce and simmer for 5 minutes.
6. Scald the, egg noodles and pour the fried ingredients over.
7. Serve hot.

*White Sauce Recipe
2 tbsp butter
2 tbsp flour
¼ tsp salt
1 cup milk

In a small, heavy saucepan, melt 2 tablespoons of butter over low heat.
Blend 2 tablespoons of flour into the melted butter.
Add ¼ teaspoon of salt.
Cook over low heat, stirring, for 4 to 5 minutes. Cooking for this length of time will minimize 'flour' taste.
Slowly add 1 cup of milk, stirring constantly.
Continue cooking slowly until smooth and thickened.

Healthy Chicken and Vegetable Soup Recipe

Ingredients:

3 Chicken breasts - cut into cubic pieces
2 Onion spring - chopped
2 small Carrot - chopped
1 clove Garlic - chopped
8 cups (2 liters) Chicken broth
2 Bay leaves
2 tbsp Cilantro- chopped
100-120 gram Noodle
1 cup Green pea - cooked
2 tbsp Olive oil
2 tsp Cumin
1/2 cup Corn - cooked (optional)
1/2 cup Soy beans - cooked (optional)
Parsley to decorate (optional)
2 tbsp Lemon juice (optional)
Salt and Pepper to taste


Directions:

1. Saute garlic with carrots and onion springs in olive oil for 5 minutes.

2. Add chicken and cilantro. Season with cumin, salt and pepper and saute for 5 minutes or until chicken turns white.

3. Add chicken broth, corn, soy beans and bay leaves. Bring to boil and cook for 10 min.

4. Add noodle and cooked green peas and continue cooking until noodles are done.

5. Decorate with parsley and serve with lemon juice.

Char Mee Recipe (Fried Yellow Noodles Recipe)

Ingredients:

250 gms yellow noodles
3 cm piece ginger — chopped finely
8 shallots — sliced
3 dried black mushrooms
65 gms beef — cut thinly
3 tbsps cooking oil
2 cloves garlic — sliced
65 gms fresh prawns — shelled and deveined
1 stalk mustard greens — cut into 3 cm lengths
1 tbsp thick soy sauce

Method:

1. Soak the mushrooms and remove the stems. Slice thinly.
2. Boil water and scald the noodles for 2-3 minutes.
3. Heat oil and fry sliced shallots, garlic and ginger until golden brown and fragrant.
4. Add the prawns and mushrooms and fry until prawns are cooked.
5. Add the mustard greens and fry for 3 minutes. Add the meat and fry until the meat is tender.
6. Add the noodles and mix well. Add the soy sauce, mix well and serve immediately.

Fried Kway Teow Recipe

Ingredients:

1 kg kway teow — cut into 1 cm strips
450 gms fresh prawns — shelled
400 gms cockles-oysters — scalded and shells removed
500 gms bean sprouts — tails removed
2 fresh chillies
6 cloves garlic Pounded
200 gms chicken flesh — cut into strips
250 gms squid — cleaned and cut into strips
1 tbsp thin soy sauce
1 tbsp thick soy sauce
Salt and pepper to taste
3 tbsps oil


Method:

1. Heat oil in a deep pan and fry pounded garlic and chillies until fragrant.

2. Increase heat and add in chicken. Fry for 2 minutes.

3. Add prawns and squid and stir fry for 2 more minutes. Add the oysters.

4. Pour in both types of soy sauce, salt and beansprouts.

5. Add in kway teow. Mix thoroughly and stir fry for 2 more minutes.

6. Serve immediately garnished with sliced chillies.

Curry Laksa Recipe

Ingredients:

250 gms yellow noodles
4 tbsps oil
3 shallots - sliced
1 cm piece ginger- sliced
1 fresh red chilli - sliced
1 fresh green chilli- sliced
150 gms prawns - shelled and deveined
100 gms fresh-COCKLES-oysters
100 gms fish balls
4 cups thick coconut milk — from 1 coconut
100 gms beansprouts
2 tbsps curry powder
1 bunch kesum leaves
Salt to taste

Method:
1. Scald the noodles in hot water. Drain well and
spread 1 tbsp oil evenly into the noodles.
2. Heat 3 tbsps oil and fry the shallots and ginger
until fragrant. Add in curry powder and fry
further until fragrant.
3. Add the ginger, prawns and chillies. Stir-fry for
3 minutes.
4. Add the coconut milk and bring to boil.
5. Add the oysters and fishballs and season to
taste.
6. Lastly add the kesum leaves and beansprouts.
7. To serve, place the noodles in individual bowls
and pour over the gravy making sure that each
bowl will contain the oysters, prawns and.
fishballs.

Hakka Noodles Recipe

Ingredients:

• 2 Cups flat noodles, boiled (marketed also as hakka noodles)
• 2 tsp Garlic (chopped)
• 3 Dried red chilies
• 1 Small bunch spring onion
• 1 Small capsicum (sliced)
• 1/2 tsp Vinegar
• 1 1/2 tbsp Oil
• Tandoori colour
• Salt


Cooking Instructions:

• Cut the spring onions into 1/4" pieces.
• Grind red chilies and garlic.
• Heat oil in a pan, add chilly and garlic and fry for a minute.
• Now add capsicum and fry till it tenders.
• Put spring onion and continue frying for 2-3 minutes more.
• Now add noodles and salt (to taste) and mix well.
• Add tandoori colour and vinegar (to taste) and cook well.

Mee Rebus (Noodle in Gravy)

Ingredients:

• 1-1/2 lb Fresh yellow egg or chowmein noodles
• 6 Cups beef stock
• 3 tbsp Vegetable oil
• 3 Candlenuts
• 2 tbsp Chili paste
• 1 tbsp Coriander powder
• 1/2 Inch turmeric root
• 1 Inch fresh galangal
• 20 Shallots
• 2-4 Small sweet potatoes, peeled, cooked and mashed
• Salt to taste



For Garnishing:

• 10 Shallots, thinly sliced and fried golden brown
• 4 Pre-fried tofu or soy bean cakes, cut into small cubes
• 2-3 Dried squids, reconstituted in water or fresh squid cleaned, boiled and cut into rings or bite size
• 4 Cups bean sprouts, briefly blanched
• 4-6 Prawn fritters or crackers, fried and broken into small pieces
• 3-4 Hard boiled eggs, cut in wedges
• 2 Potatoes, peeled boiled, sliced
• 3-4 Limau kasturi, cut into halves
• 4 Fresh red Serrano chilies, thinly sliced


Cooking Instructions:

• Grind candlenuts, chili paste, turmeric root, shallots, galangal and coriander powder into a fine paste.
• Heat pot on medium flame, add vegetable oil.
• Cook paste until quite toasted.
• Add about 5-1/2 cups beef stock, bring it to a boil.
• Slowly add the mashed potato to the stock, till a gravy-like consistency is reached.
• Add salt , decrease the heat to low, simmer gently 8 to10 minutes, add more mashed sweet potato if gravy is too thin or more beef stock if the gravy is too thick, keep gravy hot on the low-medium heat, for serving.
• Take an another pot, pour about 6 cups water, bring it to a boil, for blanching bean sprouts and warming up noodles.
• Blanch a handful of bean sprouts in the warm water, dish into a soup-plate.
• Now put a serving portion of noodles in the sieve, dunk in the warm water briefly to warm up and top it on the bean sprouts.
• Ladle piping warm gravy over noodles.
• Top with a little of each garnishing.

Siamese-style Noodles (Mee Siam) ~ Malaysia

INGREDIENTS :

2 lb rice vermicelli [lo mein noodles]
2 lb fresh whole shrimp, reserve shell and heads, for stock
3½ cups water
salt to taste
1 cup cooking oil, peanut or veg oil
10 cloves garlic, chopped
6 soy bean cakes, diced
2 tbsp salted soy beans, mashed to a paste or Miso paste
4 tbsp light soy sauce
1 lb fresh bean sprouts
6-8 stalks scallions, cut into 1 inch lengths
20 shallots, thinly sliced, fried golden brown
4 eggs, hardboiled, quartered
6 red Serrano chilies, seeds, thinly sliced diagonally [optional]
10 limau kasturi [kalamansi limes], cut into halves
[Substitute: kaffir or key limes cut into small wedges]


Ingredients for SAUCE :

2 tbsp cooking oil, peanut or vegetable oil
12 cloves garlic, pounded
3 tbsp or to taste, chili paste
3 tbsp salted soy beans, mashed to a paste or miso paste
3 tsp sugar
3½ cups coconut milk
½ cup tamarind paste [made from 3-3½ oz tamarind pulp mixed well with ½ cup hot water and then strained to remove seeds]

To Prepare Sauce :

Heat on high, add garlic, chili paste, salted soy bean or Miso paste, stir-fry for a min or so
Add sugar, tamarind paste, coconut milk, reduce heat to med-low,
Simmer till oil starts to float on top, add salt to taste, keep gravy hot on low-med heat, for serving
Dish out into a gravy boat when serving


To Prepare :

Soak dried rice vermicelli [lo mein] in hot water till al dente, drain, run under cold running water, drain well, set aside
Remove shells from shrimp, reserve shells & heads, roughly pound
Bring 3½ water to a boil, add shrimp shells, simmer, reduce to 1 cup of stock, strain and discard shells & heads, add salt to taste
In a wok, heat 1 cup of oil, fry shallots till golden brown, drain on paper towels, set aside for garnish
Remove all but 2 tbsp of oil from wok, add garlic, stir-fry till golden brown and crisp
Add shrimps, soy bean cakes,2 tbsp salted soy beans or Miso paste, stir-fry 1-2 mins
Add shrimp stock, soy sauce, bring to boil, reduce heat to med, cover, simmer 5 mins
Add noodles, stir fry for 3-5 mins
Add bean sprouts, scallions, salt to taste, stir fry 1-2 mins, turn off heat
Dish noodles into individual bowls
Garnish with hardboiled eggs, fried shallots and fresh sliced red chilies [optional]
Serve with gravy boat on the side, for pouring a little over noodles while eating - a last minute squeeze of lime brings it altogether

Mamak Mee (Fried Noodles) ~ Malaysia

Ingredients

(prepare all ingredients first)

1. Hokkien Noodles 800 gms


2. Cooking Oil 1 cup


3. Eggs 4 eggs


4. Garlic (Diced finely) 4 cloves


5. Soy sauce 2 Tblsps


6. Red Chilli Paste 1-1/2 Tblsp


7. Chopped onion 1 bulb


8. Fish balls (Diced) 6 whole


9. Dry Prawns Pounded 1/2 Tblsp


10. Potato (boiled & Diced) 2 cups


11. Blachan (shrimp paste) 1-1/2 cm


12. Choy Sim (Veg.) Cut to 1 inch lengths


13. Fried Soy Bean Cake x 6 Diced


14. Tomato sauce 3-4 Tblsps


15. Lime juice 1 lime


16. Green Chilli (diced) 1 chilli
    

Method:

• Heat 1 tablespoon oil in hot wok (if you have it - use non stick) and stir fry eggs. Remove and keep aside.


• Heat balance of the oil and fry in order; garlic, onions, blachan, chilli paste, dry prawns, fish balls, potatoes, soya bean cake.


• Add Hokkien Noodles and fry, add choy sim and fry. Then add bean sprouts and stir.


• Sprinkle with Tomato sauce, Lime juice and add eggs and stir some more. Adjust soy and tomato sauce to taste.


• Sprinkle cut green chillie on top if preferred when serving. Serve hot.