Korean Chap Chae - stir fry potato noodles with vegetables and meat

Korean Chap Chae - Stir Fry Vegetables with Sweet Potato Noodles

There are many ways of whipping up a delicious Korean Dish Chap Chae. The main ingredient is sweet potato noodles (mung bean vermicelli which is thinner could be
used with shorter cooking time).

Ingredients : Preparation
Soak noodles in warm water for 15 minutes. Rinse with cold water and drain.
Garlic and ginger - sliced thinly
Spinach
Green shallot - sliced thinly
Green or brown onion - slice thinly
Carrot - julienned
Hard tofu (white or deep fried) - slice into thin strips

Meat (minced or thinly sliced beef beef)
Long white cabbage (Tianjin / Korean variety)
Shiitake mushrooms - sliced (use fresh directly or soak dried ones in water)

Chilli - slice thinly (alternatively, use red and green capsicum)
Vegetable oil

Seasoning :
Soy sauce - according to taste
Korean fish sauce
Salt - final tasting
Sesame oil
Brown sugar (optional)
Sesame seeds (optional)

Fry garlic and onion in oil using a heavy pan till fragrant. (Do not turn the heat too high)

Fry vegetables in the sequence of hardest to cook to soft - mushrooms, carrot, cabbage, tofu, spinach, shallot. When vegetables are almost cooked, add blanched noodles and seasoning sauces. Mix well using large chopsticks.

Add sesame oil last. Mix well. Sprinkle sesame seeds on top before serving.

White Wine Vongole Pasta

This is

Soak 400 g vongole in salty water (chilled and washed vongole are more convenient and ready to use after a quick rinse of the shells)

300- 500 g
Butter (150 g)
Garlic finely chopped (2 cloves)
Onion (1)
Sea Salt and Black Pepper
White wine (1 cup)
Freshly diced tomatoes (2)
Freshly chopped pasley (1 sprig)
Light cooking cream (1 cup)


Bring water with salt & olive oil to the boil. Cook pasta till al dante for 5 mins or less. Let it rest in lukewarm water.

Fry garlic and onion in butter in a heavy large pan. Turn the heat up before the garlic and onion is soft and translucent but before turning golden brown.

Put in the vongole quickly and cover with a very tight lid. Toss and shake the vongle 4 times around to ensure even cooking. After 2 minutes, open the lid. If the shellfish is fresh, they should open nicely (more than 1/2 opened) but not tough.

Pour wine and cooking cream over and bring to a quick boil.
Put in the drained pasta and mix well.
Add salt, pepper, tomato and parsley before serving.

Yee Mee - Grilled Noodles in Superior Stock Stew with Vegetables

Yee Mee is said to have originated in Southern province of Guangzhou where the most delectable of all Chinese cuisines could be found. This is a popular one-dish food that is suitable for casual and formal occasions. Every well known restaurant worth its salt will have this on its menu.

Ingredients :

Fresh Egg Noodles
Yellow Chives (tender & longer than green Chinese chives & more expensive too)
Carrot - julienne
Shitake Mushrooms (use fresh or soak dried ones, then cut into slices)
Garlic : chopped
Egg : 2 - 3
Onion : slice thinly
Optional : either diced chicken, shredded roast duck or fish slices

Superior stock made from chicken bones, anchovy or dried scallops and celery. (A tsp of starch either tapioca or sweet potato, to be added just before adding the noodles at the end.)

Seasoning : soy sauce, pepper, shaoxing wine

Steps :

1. Put egg noodles in a colander and wash under running water, carefully stirring and disentangling the strands.

2. Grill noodles in pre-heated oven between 170 - 200 degrees C for 30 minutes. This is a healthier and less greasy option. (The classic method is to deep fry the noodles in cooking oil).

3. Turn off the oven and leave the noodles inside to keep warm but don't leave it for more than 1 hour.

4. Meanwhile, fry garlic and onions with a little oil in a heavy pan or wok till fragrant. Then add meat, seafood, vegetables (except yellow chives) as you wish.

5. Remove from heat and set aside.

6. Add starch and seasoning to chicken stock in a large pot and bring it to a light boil.

7. Put in noodles and top with previously fried ingredients. Add yellow chives last.

8. Cover with lid and stew for 10 minutes at medium low heat. Cook for shorter time (less than 5 mins) if you prefer the noodles to be crisy.

9. Add beaten eggs just before serving. It's supposed to be a bit runny.

10. Serve on a large platter or individual pasta bowls.  : )

Spicy minced meat sauce noodles - Chinese sphagetti zhajiang mian

Never mind about the debate whether pasta originated in China or Italy. I like both versions of noodles.

There are also many variations of "zhajiang mian" which cooks in Beijing, Shanghai and Korean communities in Northeast China have devised to suit different palates.


In the northern Chinese recipe, "la mian" which is thicker than Japanese ramien is the noodle of choice. They are more chewy than the southern yellow Hokkien noodles.

For the sauce

Mince meat - pork or chicken are fine. (Preferable to dice into tiny cubes). Marinate with huadiao cooking wine.
Pickled sichuan vegetable : 1 thumb size, rinse with water and cut into small cubes.
Firm tofu (deep fried and sliced into cubes). Set aside as condiment.
Soaked and cut shitake mushrooms.
Spicy Bean Sauce, pepper, Chilli powder, star anise, dark vinegar, sesame oil, sugar. (An easy subsitute is bottled sweet and spicy noodle sauce)
There is no need to add more salt or soy sauce as the pickled vegetable and bean sauce are sufficiently tasty.
Garlic, Shallots, Ginger and vegetable cooking oil for frying.

Method
1. Brown garlic and shallots till fragrant (but do not burn).
2. Add minced meat and stir fry till cooked. Add pickled sichuan vegetable.
3. Add in sauces. Mix well. If necessary, add a little water. Simmer for 10 minutes. Add beaten egg and stir. Turn off the heat immediately.
4. Blanch noodles, refresh with cold water, warm up in hot water quickly before putting into serving bowls.
5. Topping : freshly julienned cucumber gives a refreshing touch to the spicy sauced noodles.

Another bonus recipe that can be created from this recipe is the famous Shanghai "dan dan" noodles. One discernible difference between dan dan and zha jiang is that the sauce of the former is less spicy and more sourish. So omit chilli powder, add a little more vinegar and sugar. Dan dan also a soupy rather than a saucy noodle dish. So add more water and dilute the sauce. A thinner noodle would be preferred. Also add thinly sliced spanish onions, green shallots, bean sprouts, broad green beans before serving.
Enjoy!

Squid Ink Pasta with Spicy Garlic Scallop

Squid ink pasta is a delicacy highly appreciated by gourmet diners. Though some may be put off by the look of the dark pasta, it can be garnished with other colours while the taste is unique yet pleasant.

Boil water with salt and olive oil and cook pasta till el dante.

Saute chopped onions and garlic in a heavy saucepan with pure olive oil or rice bran oil. Add diced scallops and fry till fragrant. Add a dash each of sea salt and pepper, followed by wine wine.

Throw in some slice green shallot and red chilli.

Toss pasta briefly in the pan. Remove from heat and it is ready to be served. Garnish with chopped parsley.

- Copyright Reserved

Stir fried rice noodle intact

How to fry rice stick noodles (rice vermicelli) without breaking? Have there been occasions when your noodles became too soggy or broken that they look more like fried rice than noodles?

If you can't find a brand that promises tough noodles, then try this method.

Soak dried rice vermicelli in warm (not hot) water for 10 minutes. One piece is enough to feed two to four persons depending on their appetite. In winter, you may need to soak the noodle in lukewarm water but ensure that the noodle remains firm and retains its integrity. If they are already soften before you start frying, there is a good chance of it being broken into pieces as you fry.

The ingredients are entirely up to you. If you like, they could be purely vegetarian : sliced carrots, mushrooms, cabbage, onion, sliced firm tofu, sweet soy skin, mustard green (choy sum), bean sprouts, etc. You may need to add more seasoning such as soy sauce, salt, pepper to perk up the taste of vegetarian noodle.

If your diet preference or observation permit, add meat : sliced chicken, pork, duck, prawn or combination. Season with oyster sauce.
Braised meat is tastier.


Be Patient!


Fry in batches even if you have a large wok.

Start off with frying the garlic and onions in cooking oil till fragrant.
Then the harder to cook vegetables such as carrot, cabbage, mushrooms.
Dish up and set aside.

Add some cooking oil to fry the meat, seafood, egg omelette separately and remove from heat.

Drain the soaked rice noodle and fry in hot cooking oil under medium heat to reduce sticking. Stir the noodle using chopsticks instead of a spatula for greater flexibility and to prevent the noodles from breaking up. Toss all the previously fried meat and vegetables and mix into the noodles evenly. Fry for another 2 to 3 minutes. Add more seasoning sauces if necessary. Turn off the heat and ready to serve. Add fresh and fried shallot according to taste.


- Copyright Reserved