Fried Angel Hair

My daughter loves noodle. For example, she likes rice flour noodle (mee suah) and vermicelli (bee hoon). I try to discover more kids recipes to please her palate. This fried Angel Hair is whipped up for that purpose. Not only the kids need a healthy diet, the adults gain the benefits too. She likes the noodle. But she eats pretty slow since she is learning to chew her food. Her teething is still in progress. 

I just wonder if kids have problem to digest the angel hair since it is made of Durum wheat? 

By the way, this recipe is modified from the Fried Noodle with Minced Pork and Fungus. 

Fried Angel Hair with Minced Pork and Fungus 碎肉木耳炒面
Serves 4

Ingredients:
4 servings of angel hair, cooked per the instruction on the packaging (remark: salt is added to the hot boiling water)
200g minced pork 5 stalks of chives, cut into 1.5” length
a few florets of black fungus, soaked, drained and cut into strips
5 cloves of garlic, peeled and chopped
1 onion, peeled and chopped
3 Shiitake mushroom, soaked, drained and cut into strips
cooking oil
water (retained from the angel hair boiling process)

Seasonings (Mix-up):
1.5 tbsp of dark soy sauce
1 tbsp of oyster sauce light soy sauce to taste
dashes of white pepper powder
150ml water

Steps:
1. Heat up oil in a wok.
2. Add minced pork and leave it to fry for a while before stirring. Fry and get the minced pork separated.
3. Add onion sauté for a few minutes, stir in garlic to sauté till fragrant.
4. Add mushroom and black fungus. Stir-fry for few minutes.
5. Toss in angel hair. Add seasoning to mix well. Stir-fry for a few minutes. Add more water if needed.
6. Add chives to mix well with the noodle. Stir-fry for another 1 minute before done.

Fried Noodle with Minced Pork and Fungus 碎肉木耳炒面

I’ve been cooking this for a couple of times. It’s definitely a simple and delicious meal to warm up your tummy. What’s more is it can be made in less than 30 minutes. I just learned to add more healthy ingredients in our daily meal. In this case, I have black fungus added. For a healthier version, I would suggest you to substitute yellow noodle with organic wheat noodle. In this way, you won’t feel guilty of consuming yellow noodle.

Fried Noodle with Minced Pork and Fungus 碎肉木耳炒面
Serves 5

Ingredients:
600g yellow noodle, blanched in boiling water
bean sprout
200g minced pork
5 stalks of chives, cut into 1.5” length
2 florets of black fungus, soaked, drained and cut into strips
5 leaves of napa cabbage, cut into strips
3 cloves of garlic, peeled and chopped
1 onion, peeled and chopped
2 Shiitake mushroom, soaked, drained and cut into strips
cooking oil

Seasonings (Mix-up):
2tbsp of dark soy sauce
1 tbsp of oyster sauce
2 tbsp of chili paste
4 tbsp of light soy sauce (or adjust to taste)
dashes of white pepper powder
150ml water

Steps:
1. Heat up oil in a wok.
2. Add minced pork and leave it to fry for a while before stirring. Fry and get the minced pork separated.
3. Add onion sauté for a few minutes, stir in garlic to sauté till fragrant.
4. Add mushroom, black fungus and napa cabbage. Stir-fry for few minutes.
5. Toss in yellow noodle and bean sprout. Add seasoning to mix well. Stir-fry for a few minutes.
6. Add chives to mix well with the noodle. Stir-fry for another 2 minutes before done.

Prawn and Fishball Noodle Soup

We spent the whole day of 2012 new year's eve to spring clean our house. There’s no celebration at home. I just cook the simple noodle soup for our new year's eve dinner.

The chicken stock was prepared on the stove and later moved to the magic cooker. The soup was then boiled again . The home made meat balls, fish balls, prawns were cooked in the soup. Add salt to taste. Once done, the soup with the ingredients was poured over the cooked organic carrot noodle. The noodle was then garnished with lettuce and fried garlic. This is so simple, isn’t it?

Spaghetti Aglio Olio

My first attempt to cook Linguini Aglio Olio wasn’t a successful experience. Hubby commented that it was tasteless. He is not choosy in eating. So, when he said tasteless, the food must be bland. That was more than a year ago.

Since then, I’ve been thinking on how to enhance the flavor with the limited ingredients. One day when I was in a hypermarket, suddenly I realized the trick of Aglio Olio....thanks to the smoked garlic that I bumped into. Good quality of garlic should be the secret behind it. That was what popped up in my mind. Then, I started to think about another important ingredient, the dried chili flakes. Not to forget about the olive oil. So, in order to experiment my theory of delicious Aglio Olio, I just concentrated in these 3 ingredients, together with spaghetti and some fresh prawns. And……I’m glad that the result didn't disappoint me. The Spaghetti Aglio Olio is much more fragrant with smoked garlic and dried chili flakes. Now, hubby won’t complaint if I prepare Spaghetti Aglio Olio for his bento.

Spaghetti Aglio Olio
Serves 3

Ingredients:
Spaghetti, quantity enough for 3
1 bulb of smoked garlic, peeled and sliced thinly
dried chili flakes
18 medium-sized prawns, shelled and deveined
generous amount of good quality olive oil
Salt to taste

Steps:
1. Cook spaghetti in a pot of boiling water until al-dente. Drain and set aside.
2. Heat enough olive oil in a wok. Saute the garlic. Do not brown the garlic.
3. Stir in prawns.
4. Toss in the Spaghetti and dried chili flakes. Stir-fry to mix well. Sprinkle sea salt to taste before dish out.

Fried Soy Bean Noodles With Chicken and Lettuce 鸡肉莴苣炒豆签

Last few days, as usual, I targeted to clear the fridge. Hence, I used up whatever ingredients in the fridge to come out with this fried noodle. Never expect under such circumstances, I could discover a new finding. I found out that Chrisphead Lettuce tastes very good in fried noodle. To proof the finding is right, I even tried it in fried rice. It didn't fail me. The fried rice turned out great too.

Another ingredient that contributed to this fried soy bean noodle is the fried chicken strips. I used it as Protein substitute to prawn. That's a new flavor that I love. It's never too late to know the ingredients, the cooking styles and the flavors that suit your taste buds. That's the fun I got from cooking. 

Fried Soy Bean Noodles With Chicken and Lettuce 鸡肉莴苣炒豆签
Serves 4


Ingredients:
250gm of dried soy bean noodle
lettuce, cut into strips
1 chicken breast, skinned, deboned and cut into strips
bean sprout
1 stalk of  spring onion
1 tbsp of chopped garlic
2 eggs
cooking oil

Seasonings:
2 tbsp of oyster sauce
2 tbsp of light soy sauce
1 tbsp of chili paste
1 tsp of dark soy sauce
1 tsp of sesame oil

Marinades for the chicken:
1 tbsp of light soy sauce
dashes of white pepper powder

Steps:
1. Marinate the chicken strips for 20 minutes.
2. Bring a pot of water to boil. Add a tbsp of oil in the water. Cook the soy bean noodles till soft. Drain and set aside.
3. Heat oil in a wok, scramble the eggs. Set aside.
4. Heat 3 tbsp of oil in the same wok. Fry the chicken till golden yellow. Add garlic to saute.
5. Pour in the noodles and the seasonings. Mix well till the noodles is coated with the sauce.
6. Add bean sprout to stir fry.
7. Toss in lettuce, scrambled egg and spring onion to mix well.
8. Dish out and serve hot.

Fried "Xin Zhu" Vermicelli 炒新竹米粉

新竹米粉 translated to English as "Xin Zhu" vermicelli, is a well-known noodle produced in Xin Zhu, Taiwan. The noodles is dried by the natural wind and not by machine. That's what made it so special and popular in Xin Zhu. The main ingredients are rice and water. 

I'm not sure if the dried "Xin Zhu" vermicelli that I bought is the original product from "Xin Zhu". But, I can tell the difference between this "Xin Zhu" vermicelli and the common vermicelli. It needs longer soaking time to soften. It is half-translucent that is similar to glass noodle. And it is also more springy. Of course, it is more expensive. I've use it several times in stir-frying, but haven't try it in noodle soup. If you like fried glass noodle, you will like this fried "Xin Zhu" vermicelli too.

Fried "Xin Zhu" Vermicelli 炒新竹米粉
Serves 2


Ingredients:
2 pieces of "Xin Zhu" Vermicelli, soaked in warm water for 25-30 minutes
cabbage, cut into strips
1/4 of carrot, cut into strips
1 egg, beaten
12 prawns, shelled and deveined
100ml water
1 tbsp of chopped garlic
cooking oil

Seasonings:
1 tbsp of oyster sauce
1 tsp of dark soy sauce
3 tbsp of light soy sauce
dashes of white pepper powder

Steps:

1. Heat some oil in a wok. Fry the beaten egg till golden both sides. Leave it cool and cut it into strips.

2. Heat 3 tablespoons of oil in the wok and saute garlic until fragrant. Add the prawns, and cabbage to stir-fry for 2 minutes.

3. Add vermicelli.  Pour in seasonings, water and mix well. Continue to stir-fry until the sauce is thickening. Toss the carrot to the vermicelli. Stir-fry for 1 minute. Dish out and garnish with egg strips. Serve hot.

Meat Floss Noodle 肉松干面

This noodle inspired me when I watched a Taiwan cooking show that introduce meat floss in one of their series. I Immediately jotted down the cooking steps. Their version is using fresh Taiwan noodles, but it's hard to find it here, so I replaced it with dried organic noodles instead.

I'm sharing the noodle with Ruth's Presto Pasta Nights #217. The host of the week is From Kirsten's Kitchen to Yours. Stay tuned for the round up of the week.

Meat Floss Noodle 肉松干面
Serves 2

Ingredients:
2 pieces of dried ramen
meat floss
green veggies
2 eggs
salt
water

Seasonings:
light soy sauce
sesame oil
sha cha sauce (optional)

Steps:
1. Bring 1 liter water to boil in a pot. Off the flame and add 300ml of cold water. Add egg and leave for 6-8 minutes (depends on the size of egg) with lid cover.
2. In another pot of boiling water, add salt and cook the noodle .
3. In 2 serving bowls, add sesame oil, light soy sauce, sha cha sauce (optional) and pour half ladle of salty boiling water over the sauce in each bowl. Mix well.
4. Mix up the noodle with meat floss and the sauce.
5. In the boiling water that cook noodle just now, blanch some green veggies.
6. Top the noodle with green veggies and meat floss.
7. Take out the egg. Crack in a bowl and pour on top of the noodle. Serve hot.

Fried Macaroni - The Fusion style

When I was a kid, I hate to have macaroni. I just don't like the taste when cooked in chicken stock. It's too bland to my liking. However, ever since I discovered this fusion style fried macaroni, it has become my favorite meal at home. Through simple cooking, the macaroni has transformed into a flavorful one-pot-dish. Well, I do change the ingredients from time to time to get a different flavor. Overall, I would say macaroni cooked in this way tastes so good! yummz!

Fried Macaroni - The Fusion style
Serves 3


Ingredients:
Macaroni, portion for 3, cooked per the packaging instruction (I cooked it longer to get softer texture)
3 Brussel sprouts, sliced horizontally
1 onion, peel and diced
a half palm-sized portion of char siew, chopped
2 caps of dried shiitake mushroom, dehydrated and chopped
2 eggs, beaten lightly
cooking oil

Seasonings:
1 tbsp oyster sauce
1 tbsp light soy sauce
1 tsp dark soy sauce
1 tsp sesame oil
1 tbsp chili paste
2 tbsp water

Steps:
1. Heat up 1 tbsp oil in a wok. Fry the egg in 2 batches into 2 egg sheets. Set aside for cooling. Roll up a piece of egg sheet and sliced it thinly. Do the same for the 2nd piece. Set aside for the garnishing later.
2. Heat up 2 tbsp of oil in the same wok. Fry onion till transparent. Add char siew and mushroom to stir-fry for 3 minutes. Add Brussel sprouts and stir-fry for 30 seconds. Toss in the boiled macaroni and seasonings. Fry for 3 minutes.
3. Dish out and garnish with egg strips. Serve hot.

Koay Teow Th'ng aka Flat Noodle Soup (粿條汤)

"Koay Teow" is a type of  flat rice noodle that is made of rice flour. The very thin layer of rice flour mixture is then steamed to thin sheet and laminated with vegetable oil before cutting into flat rice noodle. Flat noodle soup aka koay teow th'ng is one of famous Penang street food. If you dine out for koay teow th'ng, most probably your meal portion is over dosed with MSG. It can't be avoided. Hence, to be at the safe side, I prefer to cook it at home.  

The cooking step is pretty simple and straight forward. Dish blanched koay teow into a bowl. Pour chicken stock over the koay teow. Garnish it with hand-pulled chicken strips, fish balls, lettuce and fried garlic. It's best served with bird's eye chili dips. Viola! I love this type of homey meal.

I'm sharing the dish with PPN#189 (by Ruth from Once Upon A Feast) which is hosted by Helen from Fuss Free Flavours.

Spaghetti Stir-Fried With Laksa Leaves

The fresh laksa leaves that was left over from the assam laksa was utilized in this spaghetti stir-fry. I thought the spaghetti will be infused with lemony flavor from the laksa leaves, Who knows, it's pretty tasteless per hubby's feedback. So, don't be fooled by it's appealing look. Anyway, hubby was very supportive as he finished up all the portion that I specially prepared for his lunch. 

Spaghetti With Laksa Leaves
Serves 1

Ingredients:
spaghetti, portion for 1
1 Brussel sprout, horizontally sliced
18 pieces of laksa leaf
6 medium-sized prawns, shelled and deveined
1/2 onion, peeled and thinly diced
cooking oil
chili for garnishing (optional)

Seasonings:
Salt and pepper



Steps:
1. Cook the spaghetti per the packaging intruction till al dente. Drain and set aside.
2. Heat some oil in a wok. Saute onion till soft it not browned. Add laksa leaves and Brussel sprout to combine and  stir fry for 2 minutes.
3. Ass prawns and saute for 2 minutes. Toss in spaghetti and saute with the ingredients. Add salt and pepper to taste.
4. Dish out and garnish with chili.

Penang Assam Laksa

Assam laksa is one of Penang's famous street food. The silky smooth rice noodle in hot and spicy fish soup is garnished with lots of fresh veggies and served with prawn paste as condiment. The contribution of mint leaves, ginger bud, laksa leaves, pineapple, lemon grass, tamarind juice, belacan, onion and cucumber gives the assam laksa a distinctive flavor. It's pungent, sweet, sour and spicy. It's mouth-watering indeed. Gosh, I'm addicted!

I'm sharing the dish with Presto Pasta Nights #188, which is hosted by Ruth from Once Upon A Feast.

Penang Assam Laksa

serves 4-5

Ingredients:

1kg fresh laksa noodle
5 mackerel fish, gutted and cleaned
a ping pong ball sized of tamarind, mixed with 200ml water, strained and retain the juice
3 tbsp of chili paste

(A)
2 liter water
15 sprigs of laksa leaves
half ginger bud, sliced into 4
3 stalk of lemon grass (the white portion), lightly smashed with the back of clever knife
                                   2 onions and 1.5cm cube of belacan, blended
Seasonings
brown sugar
salt

Garnishing
mint leaves
half bunga kantan, chopped
1 cucumber, cut into strips
quarter of a small pineapple, peeled and cut into steps
1 1/2 tbsp of shrimp paste diluted with 2 tbsp of hot water

Steps:
1. Put ingredient (A) in a pot. Bring to a low simmering boil for 2 minutes. Continue to simmer for 5 minutes. Add the mackerel fish and bring to boil for 10 minutes or until cooked.

2. Remove the fish from the soup and leave it cool. Then flake the fish, break into pieces and return to the soup. 

3. Add chili paste and sieve in the tamarind juice and leave it simmers under low heat. 

4. Flake the fish, break the flesh into pieces and return to the soup. 

5. Add seasoning to taste. Continue to simmer for 1-2 minutes.

6.To serve, put a handful of laksa noodles in a metal strainer and immerse in a pot of boiling water to scald the noodles for half a minute. Drain and put into a bowl. Add a little of each garnish. Pour laksa soup over the noodle and garnish. Drizzle a little prawn paste over and serve hot.

Flour Noodle Soup aka Pan Meen 清汤板面

After making the flour noodle, I cooked it into this flour noodle soup. The hand made flour noodle was very successful. When the noodle is cooked to al dente, the texture is springy. Most importantly, it's chemical free. 

For the garnishing, I follow the traditional pan meen, which includes fried anchovies, fish balls, meat balls, minced pork, pucuk manis and black fungus strips. I'm proud of it as everything's home made. This is another achievement that cheer me up for a whole day. 

See the al dente hand made flour noodle?

I'm sharing this dish with Presto Pasta Nights #187 founded by Ruth from Once Upon A Feast, and hosted by Tigerfish from teczcape-an escape to food.

Flour Noodle Soup 清汤板面

Serves 4

Ingredients:
home made flour noodle (portion for 4)

2 cups of anchovies, preferably to get the heads removed

1 cap of black fungus, soaked for 15 minutes and drain. Cut into thin strips

160gm of minced pork, marinade

4 cloves of garlic, peeled and chopped

a handful of pucuk manis

8 meatballs

8 fish balls

1.6 liter water

cooking oil

Marinades:

1tbsp of light soy sauce

dash of white pepper powder

Seasonings:

salt to taste (if required)

Steps:

1. Marinate the minced pork with 1tbsp of light soy sauce and dash of pepper. Set aside.

2. Wash and drain the anchovies. Dry it with kitchen towel. Spread it on a baking pan. Bake it in over under 150 degree C for 10-15 minutes.

3. Heat about 1/2 cup of oil in a wok under medium flame. Fry the baked anchovies until golden brown. Drain the oil and set aside.

4. Bring 1.6 liter of water to a boil in a pot. Add fried anchovies to simmer for 20 minutes. Sieve the broth and bring back to simmer.

5. In parallel to prepare the broth, heat 2tbsp of oil in a wok. Sauté garlic till fragrant. Stir-fry the marinated minced pork for 5 minutes. Set aside.

6. Add black fungus strips in the same wok to stir-fry for 1 minute. Sprinkle with some water if too dry.

7. Bring another pot of water to a boil. Cook the flour noodle for 8 minutes. Drain and divide the portion into 4 bowls.

8. Add meatballs, fish balls and pucuk manis in the simmering broth. Add salt to taste. Cook until the fish balls floated. Divide the ingredients into the 4 bowls with noodle. Garnish with fried minced pork, fried anchovies and black fungus strips.

Home Made Flour Noodle (Pan Mee) 板面制作

We invested on a pasta maker a couple of months back. However, it was just sitting in a corner of my  kitchen cabinet. Then one day I bumped into several interesting posts on home made noodle. Then I felt like my hands were itchy to try on my own too. Hence, I started with a simple recipe to make flour noodle (pan mee).

Overall, I'm happy that I got to learn how to make noodle. The only thing is the kneading's pretty tiring. Next, I'll proudly present to you my home cooked pan mee. :-)

Flour Noodle (Pan Mee)
Serves 4

Ingredients:
2 cups of plain flour
1 egg
about 3/4 cup of water
1/2 tsp salt

Steps:

1. Add flour in a mixing bowl. Make a well in the middle. Add an egg and salt into the well. Using a fork, slowly bring flour surrounded the well to mix with the egg.

2. Add water slowly and mix the dough with hand. Stop adding water when all the ingredients are about to combine together. Knead the dough. Add more water if too dry. Continue to knead for a few minutes. Make the dough into a ball and store in a bowl and cover it up with wet cloth for 30 minutes.

3. After 30 minutes, you’ll notice the dough turns softer compared to earlier. Knead it for a couple of minutes.

4. Divide the dough into 4 portions. Dust the kitchen top with flour. Flatten one portion into sheet using roller pin. Roll the sheet over the pasta machine. Continue for the balance 3 portions.
5. Cook the noodle in your favorite way.

Charcoal Noodle Topped with Acar

The other day, when I got a bottle of Acar from my mom, an odd conception popped up in my mind. I thought of a noodle dish that is topped with Acar. Does this sound appealing to you? I had no idea at all how will it turn out be. I just wanted a short-cut to prepare a simple dinner. So, I beared the risk to proceed with the idea.

As you can see, it turned out quite acceptable. I'm glad with it. Haha...Besides Acar, the charcoal noodle is garnished with fried beancurd strips, carrot strips and mint leaves. This is quite a healthy dish for our meatless dinner. 

I'm submitting this dish to Presto Pasta Night #183 which is hosted by Ruth from Once Upon A Feast.

Charcoal Noodle Topped with Acar

Serves 2

Ingredients:

Dried charcoal noodle, portion for 2

1 hard beancurd, cut into strips

half carrot, peeled and cut into strips

Acar for topping

cooking oil

Steps:
1. Bring a pot of water to a boil. Cook the charcoal noodle as per the packaging instruction. Drain and divide the portion into 2 bowls.
2. Heat some oil in a pan. Shallow fried the beancurd strips until golden brown. Dish out and set aside. With the remaining oil, sauté carrot strips for 30 seconds. Dish out and set aside.
3. Top the noodle with Acar, and garnish with beancurd strips, carrot strips and mint leaves.

Fried Vermicelli with ShaCha Sauce 沙茶酱炒米粉

Shacha sauce is very popular in Taiwanese cuisine. The paste acts as seasoning for stir-fry dishes. I've been hunting for this ready-made sauce for quite some time, and I finally found it. :) There's only one imported brand from Taiwan that is available, so no choice for us as consumer. The only selection available is vegetarian or spicy non-vegetarian. So, I go for the latter.

Before adding it in my cooking, I personally smell and taste the sauce upfront. The shacha sauce is made of plenty of spices and ingredients like garlic, shallots, chilies, bean oil, brill fish, and dried shrimp. Though it is full of flavor, but it's not salty. That is for the one I got. The taste may be varies for other brand. Up to date, I've been using it for 3-4 times, mainly for fried vermicelli. I like my fried vermicelli with ShaCha sauce. How about you?

I'm sharing the dish with Presto Pasta Nights # 175 hosted by the founder, Ruth from Once Upon A Feast. Enjoy!

Fried Vermicelli with ShaCha Sauce

Serves 2

Ingredients:

Vermicelli (amount for 2)
1 egg, fried and cut into strips
1/2 carrot, julienned
some cabbage, cut into thin strips
10 jumbo prawns, shelled and deveined
3 cloves of garlic, peeled and chopped
3 tbsp of vegetable oil

Seasonings (mix together):

1 1/2 tbsp of shacha sauce
3 tbsp of light soy sauce (adjust based on the saltiness of your ShaCha sauce)
1 tsp of dark soy sauce
100ml of water or less ( I add 50ml of water and the rest is added based on the judgment in the frying process)

Steps:

1. Soak the vermicelli in room temperature water for at least 20 minutes or until soft. Drain and set aside.

2. Heat 3 tablespoons of oil in the wok and saute garlic until fragrant. Add the prawns, and cabbage to stir-fry for 2 minutes.

3. Add vermicelli and seasonings and mix well. Continue to stir-fry until the sauce is thickening. Toss  the carrot and egg to the vermicelli. Stir-fry for 1 minute. Dish out and serve hot.

Alfredo Portobello Spaghetti

I was not feeling well for the last whole week. I dozed off in bed most of the time. I lost appetite and turned a little bit moody. I didn't even feel want to cook. The Alfredo Portobello spaghetti was the only meal I prepared. Even then, it was tasted too bland for me. My taste buds were not working properly. So, I can't tell if this is delicious.

I'm sharing this dish with Presto Pasta Night #170 that is hosted by Ruth from Once Upon A Feast.

Alfredo Portobello Spaghetti

for two

Ingredients:

spaghetti, portion for 2, cooked per the instruction on packaging
1 can of Campbell's Alfredo Portobello sauce
150gm white button mushroom, quartered
Lettuce, chopped

4 cloves of garlic, peeled and chopped
50ml water
2 tbsp of olive oil

Steps:

1. Heat up olive oil in a wok. Saute garlic till fragrant. Add the button mushrooms and saute till soften.

2. Pour in the Alfredo Portobello sauce and water. Leave it simmering for a while. Toss in spaghetti to mix well. Dish out and garnish with chopped lettuce.

Uncle Chow Kopitiam @ Cameron Highlands

Uncle Chow Kopitiam 
Address: C2-G-01 Block C2, Taman Royal Lily, 39000 Tanah Rata, Cameron Highlands, Pahang, Malaysia.
Tel: 6012-205 2778

There's no one eatery cafe in Cameron Highlands that you can find a typical Cameron Highland's food. The famous food there is either steamboat or strawberry desserts. We've tried most of them. So, for the recent trip, we went to hunt for some "homey" food instead.

Uncle Chow Kopitiam is one of the highly recommended eatery at Tanah Rata. The cafe is operated by a retired couple from KL. Here you can find a variety of home cooked food. Their concept is like the Old Town White Coffee style, but they have a wider range of better quality food. Aunt Chow is a good cook. All the food is home cooked by her. She makes yam cake, curry puffs, kaya, all types of Malaysia street food and desserts. I'm so amazed by the cleanliness of this place.

Hubby opted for the popular nasi lemak. He commented that this is a very satisfying breakfast. The serving is generous and most importantly, the rice cooked with fresh coconut milk is really tasty.

I tried the prawn noodle which suits my taste buds very much. The big bowl of prawn noodle consist of prawns, chicken strips, hard-boiled egg, fish cake, convulvulus and noodle in flavorful prawn soup.

We also ordered toast and half-boiled egg to share.

We'll definitely revisit this place.

Linguine Aglio Olio

Pasta Aglio Olio is a hot topic in food blogs. I've seeing lots of "flogger" cook up their innovative pasta Aglio Olio. I couldn't wait a second longer to try making one of my own. Personally, I prefer my version with lots of seafood, but unfortunately I had none, except prawns. So, I added lots of vegetables. It's another option boost my meal with more greens.:)

When I told hubby I wanted to cook pasta for our dinner, he expected the pasta with gravy. Too bad, he's not fancy over pasta in this Aglio Olio style. He has not get used to it. But for me, as long as it's spicy, I can gobble down a big plate of it. :P

It's time for me to contribute to Presto Pasta Night founded by Ruth. The host of the PPN# 167 is Kirsten.

Linguine Aglio Olio

Serves 3

Ingredients:

Linguine, quantity enough for 3
1 bulb of garlic, peeled and sliced thinly
10 dried chilies, dehydrated and cut into 2-3cm length
Half of yellow capsicum, seeded and sliced
18 medium-sized prawns, shelled and vein removed
5 Brussel sprouts, washed and diced horizontally
Olive oil
Salt to taste

Steps:

1. Cook linguine in a pot of boiling water until al-dente. Drain and set aside.

2. Heat enough olive oil in a wok. Saute the garlic until low heat. Do not brown the garlic. Add dried chili and swift to medium heat. Stir in prawns. Follow by Brussel sprouts.

3. Toss in the linguine and capsicum. Stir fry to mix well. Sprinkle sea salt to taste before dish out.

Fried Soy Noodle

Do you think that this bowl of fried soy bean noodle looks like Penang Char Koay Teow (fried flat rice noodle)? I can tell you that it is. It tastes exactly the same as Penang CKT.

Personally, I prefer soy noodle than rice noodle, as it is packed with Protein and comparatively low in Carbohydrates. Besides, I like its smooth and springy texture. I have no idea where to find fresh soy noodle in Penang, so normally I just use dried soy noodle.

This is my entry to Presto Pasta Night #159 that is founded by Ruth of Presto Pasta Nights . The host of the week is Daphne of More Than Words.

By the way, if you are from US or Canada and you haven't participate in the FREE Rachael Ray Casserole Giveaway, please click the link and post your comment to stand a chance to win.

Fried Soy Noodle

Serves 3

Ingredients:

5 pieces of dried soy noodle

3 eggs

15 medium-sized prawns, shelled

1 Chinese sausage, sliced

2 handful of bean sprout

2 stalk of chives, chopped into 2" length

5 cloves of garlic, peeled and chopped

Cooking oil

Seasoning:

1 tbsp of oyster sauce

3 tbsp of light soy sauce

1 tbsp of dark soy sauce

1 tbsp of chili paste

Method:

1. In a pot of boiling water, cook the soy noodle as per the instruction on package. Drain and set aside.

2. Heat some oil in a wok, scramble the eggs and set aside.

3. Heat enough oil in the same wok, saute the garlic. Add prawns and Chinese sausage to stir fry till fragrant with 1 tbsp of light soy sauce. Then add the beansprout to stir fry together.

4. Pour in the soy noodle and the seasoning sauce. Stir fry till noodles is coated with the sauce. Add scrambled egg the chives and stir fry for a while before done.

Mee Udang (Malay Prawn Noodle) - Guest Post on Rasa Malaysia

 

It's such an honor to be invited by Bee from Rasa Malaysia for a guest post. After thinking for a while, and went through a brainstorming session with Bee, both of us agreed on a mouth-watering  dish - the Malay Mee Udang (prawn noodle).

For the recipe, please hop over to Rasa Malaysia.