Preparing hakka noodles are simple. It is just the same as preparing ‘wanton noodle’ which is a Cantonese popular meal among the Chinese. I use chicken fillet cut into small cubes and also cut scallion or spring onions into small pieces to top the hakka noodles over the sauce. Often the Chinese use pork and lard on the sauce which are better to taste. One small bundle which rolled neatly is just enough for an individual for a small eater. You can also use fresh hakka noodles sold in the wet market.

Ingredients:Serve 4

4 bundles of hakka noodles
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Chinese New Year is around the corner. Are you having an open house to invite friends and relatives to come. Have you think of preparing assam laksa noodle. You can use Kembong fish or Cincaru fish. Well I like to use the Cincaru which is very fleshy. Flake the fish a day earlier so that you will not be panic on the day.

Ingredients:

1 kg ikan cincaru
2 kg laksa noodles
Rm 1.00 daun kesom
1-inch lengkuas
5 stalks lemon grass
1 tablespoon belacan powder
50 gm seedless tamarind soaked in water
2 cucumbers, shredded
1 pineapple, shedded
3 big onions, … read more

Here is a one-dish meal to eat for lunch or dinner. If you want something simple, try this spaghetti dish and it takes you less time to prepare. Always have some minced meat, carrot and cabbage ready in the fridge. Some spring onion wrapped in a plastic bag can keep longer in a fridge. Best use to garnish dishes. Just have a quick one-dsh meal if you are too busy to cook.

Ingredients:(2 persons)

50 gm cabbage shredded
1/2 carrot, shredded
200 gm spaghetti
1 1/2 litre water
1 teaspoon butter
100 gm minced meat
1 teaspoon cornflour
1 tablespoon … read more

For this dish, I use threadfin fish head for 2 persons. The head must be meduim size or enough for two. I always buy one big thread fin and divide the flesh into several parts. The head and part of the flesh at the fin is reserved for soup noodle. The meaty part is cut to several pieces, keep for frying and steaming or reserve for otak otak dish. I use chinese cabbage ( wong ngah pak), pineapple and mango as part of the ingredients.


Igredients:

1 fish head cut into big pieces
cornflour for dusting
2 tablespoon … read more

Yee Foo mee is a crispy fried noodle sold in Chinese Noodle Store. It can be bought in a bundle of four pieces neatly fried like a bird’s nest. One round noodle is just enough for one person. Scald the mee in boiling water and drain before use.

Ingredients :

4 round crisp fried noodles, scalded and drain
1 tablespoon minced garlic and small onion
1 thin sliced fresh ginger
150 gm green vegetable such as shredded cabbage or choy-sum or mustard leaves
300 gm medium size prawns, deveined and shelled
200 gm chicken breast,sliced finely
enough chicken stock
10 black … read more

This is an unusual dish as fish and any type of noodles are served with bean sauce. Cooking in Szechuan style, it is sweet, spicy and sour to the taste. Suitable type of fish to cook with are Red Snapper, Threadfin, Silver and Black Pomfret, etc. You can select fish that does not have fine bones in between the flesh. I like to use transparent noodle or rice noodle and other types of noodle also can be used in this dish.

Ingredients:

1 red snapper, about 1 kg
100 gm transparent noodle
4 tablespoon tau pan (bean paste) sauce
1 … read more