Simple Cooking Ideas

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 tablespoon chopped ginger and garlic
1 tablespoon chilli boh (chilli paste)
2 tablespoon tomato sauce
1 teaspoon sugar
salt and pepper to taste
1 teaspoon Maggi Concentrated Chicken Stock
500 ml fresh chicken stock

Method:

Scrape off fish scales and remove entrails, then rinse fish and dab dry. Grill fish on both sides until half-cooked. Heat cooking oil in pan. Saute ginger and garlic for 2 seconds and add bean paste, chilli boh, tomato sauce and sugar. Stir-fry till fragrant. Add chicken stock and bring to a boil. Lower heat and add in fish, then simmer for further 5 minutes. Remove fish and place on the serving plate and ladle sauce over fish. Meanwhile, place noodle in boiling water. Drain and arrange noodle around the fish. Serve hot.

Transparent noodles or cellophane noodles can be bought at Grocery stores and supermarket.
They are make from starch of green mung beans.They are sold dried and have to be soaked in water breifly before use. This dish needs 20 minutes to prepare and cook. I use mixe vegetables( green peas,cubed carrot and maize) bought in grocery store or super markets.

Ingredient:

50 gm transparent noodles, sooked to soften, drained
50 gm chopped lean meat
50gm chopped prawns
50 gm mixed vegetables
1 onion, sliced
1 tablespoon chopped garlic
salt, sugar and pepper to taste
1 teaspoon soya sauce
1 teaspoon sesame oil
2 tablespoon stock
1/2 beaten egg
oil for frying

Method:

Put enough oil in a wok to fry noodle, drain excess oil and spread on a serving dish. Pour excess oil oil and leave 1 tablespoon to fry garlic until fragrant. Dicard garlic and fry onion slices for 1/2 a minute and stir fry chopped pork and prawn for 1 minute. Add the mixed vegetables and toss to mix and keep stirring till dry. Add in the seasonings, soya sauce, sesame oil, stock and egg, stirring to mix and heat them through. Scoop the mixture of meat over the noodles and serve immediately.

Ingredients for all spaghetti and pasta are available at major supermarkets, so there are

no problems preparing them. Instead of having all time favourite Bolognese sauce, do try

this Mixed Vegetable with sauce. This dish is also suitable for those who are vegetarian.

Ingredients:

100 gm spaghetti
2 tablespoon olive oil
1 large onion
2 tablespoon minced garlic
1 green capsicum, seeded and diced
1 red capsicum, seeded and diced
1 brinjal, diced
1 can tomatoes, chopped
3 tablespoon tomato puree
2 tablespoon tomato sauce
salt, sugar to taste
1/2 cup water
Pamesan cheese

Method:

Cook the spaghetti according to the direction on the packet till soft and put aside.
Heat oil in a large sauce pan and fry onion and garlic until soft. Add the diced mixed

vegetables and stir-fry for two minutes. Add the can tomatoes, tomato puree, and water.

Cover lid and simmer in low heat for 10 minutes or until vegetables are soft and the

sauce thickens. Add salt, sugar to taste and seasoning if desired. Pour mixed vegetable

sauce, tomato suace on to spaghetti and sprinkle Parmesan cheese. Serve while is hot.

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 mushrooms, soaked to soften, cleaned and sliced
4 tablespoon oil
2 tablespoons light soya sauce
1 tablespoon thick sweet soya sauce
Salt and pepper to tast
1 tablespoon with 2 tablespoon water to mix

Method:

Heat the oil in the wok on high heat and fry the minced onion and garlic till fragrant. Add chicken and fry for 1 minute and then add prawns and the mushrooms and fry for further 1 minute. Stir in the chicken stock and the seasoning, both the soy sauce. salt and pepper to taste. Add the noodle and bring to boil and stir in the cornflour mixture to thicken gravy and cook for about 2 minutes. Serve hot with chilli sauce.

Cooking a one-dish meal is just as nourishing for lunch or dinner. Here is a dish to try, cooking with
rice vermeicelli. First soak it in water to soften. Drain it and keep aside to be fried or add in chicken soup or gravy.

Ingredients:

250 gm chicken breasts fillet, cleaned and sliced
400 gm dried rice vermicelli, soaked to soften
3 tablespoon cooking oil
2 tablespoon crushed garlic
2 teaspoon chopped fresh ginger
2 tablespoon oyster sauce
2 tablespoon light soya sauce
1 cup chicken stock (from half a cube Knorr)
100 gm ‘choy fah’ (young mustard leaves)
100 gm ‘ngah choy’ (bean sprouts)
1 teaspoon sesame oil
salt and pepper to taste

Method:

Marinate chicken fillet with the garlic and ginger,1 tablespoon osyter and 1 tablespoon light soya sauce and mix well for 15 minutes.

Heat a wok with 3 tablespoon oil until very hot. Stir-fry the chicken until aromatic. Add chicken stock just enough to cover the meat. Bring to boil and add in the noodles, mustard leaves and bean sprouts. Then stir in the remaining osyter sauce , soya sauce and sesame oil. Add salt and pepper to taste. Bring to boil and serve while is hot.

This is vegetatrian dish for those who intend not to eat meat for a day, for personal or religious reasons, and also for vegetarians.

Ingredients:

300 gm rice noodles, soaked and drained
4 pieces cabbage leaves, cut into strips
1 small carrot, cut into strips
2 tablespoon ‘mok yee’ or black fungus, cleaned and shredded
2 pieces sweet bean curd (timchuk), wash and wipe dry, cut into stirps
2 tablespoon light soya sauce
1 tablespoon thick soya sauce
salt and pepper to taste
4 tablespoon cooking oil
2 tablespoon chopped shallots
1 red chilli, seeded and sliced

Method:

Heat oil in a wok. When is very hot fry the bean curd till golden brown, dish out and drain. Fry the shallots in the same oil till fragrant. Dish out and put aside. Add in the vegetables and black fungus. Fry for one minute and add in the rice noodles and sauces, frying and stirring well to mix. Add salt and pepper to taste. Dish out noodles and garnish with fried shallots and fried sweet bean curd. Serve with chilli sauce as desired.

One of my favourite hawker’s food. Now you can watch it on video.

VideoJug: How To Make Singapore Noodles