Sesame Oil Chicken Mee Sua Soup 麻油鸡面线汤

Weekday easy cooking - One dish meal!

Very hearty and tasty bowl of mee sua full of sesame oil, wine and ginger fragrant! Haha... like confinement food! 

Mushroom Minced Pork Balls & Vegetables Udon Soup

I love to cook easy meal. Especially recently my aunt only cook once a week. So I will cook my own dinner on weekday as I don't like to buy take out. Quite easy for me to churn up a meal at home anytime because my fridge is always well stock! My aunt will stock up soup stock, sliced fish and seasoned minced pork, individually packed which made it easy for me to thaw and cook! Recently I fall in love with sanuki udon so been cooking it quite often.

Udon soup with minced pork, broccoli and egg! Simple and satisfying meal ready in minutes.

Ee Fu Noodles

Ee fu noodles is one of my favourite noodles dish which is commonly found on Chinese restaurant's menu. My aunt knows that I love it very much so during CNY, she tried cooking it instead of frying bee hoon. This is a homestyle version created by Aunt.  Another keeper too. Yummy!

I am submitting this post to Aspiring Bakers #15 - Auspicious Dishes for CNY (January 2012) hosted by me, Wen of Wen's Delight! Please note that the submission date has been extended to 6th Feb 2012 (which is the last day of CNY).  

Heritage Food Trail - Fried Beehoon w/Canned Stewed Pork Chops

My late maternal grandma is a Hokkien and she used to fry bee hoon with canned pork trotter. However I remembered I didn't like it very much as it tends to get quite oily. My aunt being very oil conscious has her own version of this bee hoon which has become our family and friends favourite. Instead of using canned pork trotter, she changes it to canned stewed pork chops and adds lots of cabbage. It's a simple and delightful one dish meal where I usually go for 2nd helping.

I used to fear frying bee hoon, as I tend to over fry it causing the bee hoon broken up in a mess. Now with her fool proof method, I can get the kind of al dente texture I like. Really like her method of frying the bee hoon, so simple and yet taste so good!   

I think this is a Hokkien style bee hoon so I will be submitting this to Heritage Food Trail hosted by Edith of Precious Moments. Glad I'm still in time as the closing date is 31/8/11.  

Stir Fry Korean Sliced Rice Cake

Korean sliced rice cake is rather similar to Shanghai rice cake but more chewy in texture and less floury. Good for stir frying and cooking soup. Last weekend we cooked this for lunch. I slurped up a whole plate of it even the sauce was gone ...lol! It's so yummy!   

Stir fry with pork, clam, mushroom and vegetables with chicken stock sauce.

Fried Belachan Bee Hoon

One of Aunt's signature dish. I liked it very much so I requested her to write out the recipe for me for my record.

Recipe: Fried Belachan Bee Hoon



Ingredients:
300g Bee hoon
550g Cabbage (coarsely shredded & soaked for 5 min, drained)
4nos Garlic (crushed/chopped)
15g Belachan
1tbsp Sambal belachan
1tbsp Chinchalok
400g Lean pork (coarsely shredded)
100ml water

Pork seasoning (marinate 30mins):
1/2tsp sugar
1tsp light sauce
1tsp sesame oil
1tsp wine
1tsp cornflour
1tbsp water

Sauce:
200ml stock (10tbsp)
2 3/4tsp sugar
1tsp salt
1tsp fish sauce
1tsp light sauce

Method:
1. Use 2tbsp oil to saute seasoned shredded pork. Dish out. Place the 100ml water into the wok to extract the fried pork flavor.
2. Transfer the flavoured juice into the sauce.
3. Use 3 tbsp oil, fry garlic till golden.
4. Add cabbage, fry till 1/2 cooked dish out.
5. Low heat, use a little to fry belachan till aromatic, stir in sambal belachan and sauce till well blend. Add pork and bring to boil.
6. Add bee hoon, stir & cover to absorb the sauce.
7. Stir occasionally to mix well.
8. Add cabbage fry till cooked.

Fried Mee Tai Bak

I started to do some weekend cooking too. I can't even remember when was the last time that I actually stir fry something and I became very conscious when adding seasoning, tend to worry whether did I over or under season my food. Anyway, still manage to cook this simple Fried Mee Tai Bak up and this was what I used/liked to cook when I was still a student.

Fried Mee Tai Bak

Ingredients:(Serve - 2 to 3)
(A)
1 pkt Mee Tai Bak
1-2 Eggs (beaten)
3tbsp 'Hae Bee Hiang'
2 stalks Spring onions

(B)
150g Pork (Sliced into strips & seasoned it)
Optional: 1no Sausage (Sliced)
1/2no Cabbages (Sliced thinly) or beansprout
3nos Dried mushroom (soften & sliced)

3-4 cloves Garlic (Chopped)

Seasoning for pork:
1/2 tbsp oyster sauce
1 tsp maggi seasoning
1 tsp sesame oil
1/2 tsp cornflour
pepper

Seasoning:
2 tsp fish sauce
1 tsp light soya sauce
1 tsp sugar
2 tbsp water

Method:
1. Heat up wok, add 1 thsp oil and half portion of the chopped garlic & fry till fragrant.
2. Add (B) to stir fry for 2mins, dish out.
3. In a clean wok, heat 1 tbsp oil, add in balance chopped garlic & fry till fragrant.
4. Add egg & scramble it, then add in 'hae bee hiang' fry till fragrant.
5. Add mee tai bak, mix for 1 min.
6. Lastly, add back the cooked (B) & seasoning, fry till cooked.
6. Top with spring onion & serve.

Fried Shanghai Rice Cake

I bought this rice cake from a china provision shop in Geylang. Supermarkets usually sell those dry type where you have to soak & boil it. This is the ready to use type and is almost similar to korean rice cake.

Aunt use her Fried beehoon w/canned stewed pork chops recipe to cook this rice cake.
Some changes are:
1. Use 225g rice cake instead of 300g beehoon (no soaking needed)
2. Use chinese cabbage instead of beijing cabbage
3. Add 2 no dried mushroom (soaked & shredded)
4. Add 1 small carrot (approx 60g, shredded)


I like the chewy texture and the rice cake itself has no taste, so it will absorb the richness of the sauce. Yummy!

Fried beehoon with canned stewed pork chops

Saturday - 25/10/08

The canned stewed pork chops were out of stock for quite awhile untill recently the supermarkets start selling again. This is my aunt's recipe, her method of frying the beehoon is so simple and of course is delicious too.

My simple weekend lunch - Fried beehoon with canned stewed pork chops

This is the brand of beehoon we used and is enough for 4 - 5 paxes.

Ingredients:
1. Beehoon - 300g (soaked in cold water 10mins, drained)
2. Gulong stewed pork chop - 1 tin, 397g (remove excess fat but retained the sauce, shred the pork)
3. Cabbage - 550g (coarsely shredded & soaked 5 mins, drained - soaking will improve crunchiness)
4. Garlic - 4 cloves (chopped)

Seasoning: (mix well)
5 tbsp stock
2 tsp light sauce
2 1/2 tsp oyster sauce
1 1/2 tsp sugar
1/2 tsp chicken stock powder

Method:
1. Use 2 tbsp oil, fry garlic till golden.
2. Add cabbage, fry till half cooked, dish out.
3. Pour shredded pork w/sauce, seasoning into the wok. Bring to boil.
4. Add beehoon & cover, stir occasionally to mix well till liquid almost absorb.
5. Add cabbage, fry till cooked.