Noodles1

Spagetti with Chicken Meat Balls in Olive Pasta Sauce

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Ingredients

• 100g Spaghetti (I used the wheat based)
• 120g Chicken pieces (use the thigh part as they will be more tender)
• Small section of Red and Green Capsicum (coarsely chopped)
• 1 Red onion
• 1 Chinese mushroom (soaked and cut into small cubes)
• 5tbsp Pasta Sauce (I used the one with olives)
• Salt and pepper for seasoning
• Some oil

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Methods

1. In a medium stock pot, boil half a pot of water with some salt (1tsp). When it boiling, put in your spaghetti and cook until desired softness.
2. Mince the chicken pieces and put in a bowl. Add in the chopped capsicums, mushroom and onions and mix with some salt and pepper and oil. Stir till they are well mixed. Then roll them into small balls.
3. In a frying pan or sauce pan, heat up with some oil and pan fried the chicken meat balls till golden brown. Lift them up when all are cooked.
4. In another sauce pan, heat up some oil and pour in the pasta sauce and stir till it is cook.
5. In a dish, put some of the cook pasta with the chicken meatballs on top. Then pour some of the pasta sauce over and garnish with some chopped capsicums.

   Mee Siam ala Malaysia

   

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   Ingredients

   (Serves 2)

6. Half packet rice vermicelli or meehoon, soaked for five minutes and drained
7. 200g beansprouts, remove root tips
8. 250g medium-size prawns, shelled and remove dirt
9. 6 pieces tau pok (tofu puff), sliced (tau kua is preffered)
10. 100g chives, cut into 4cm-5cm lengths
11. 1/4 cup oil
12. 1 cup stock or water

Pound

• 3 cloves garlic
• 6 shallots
• 50g dried prawns
• 12 dried chillies, soaked

Seasoning

• 1 tbsp fish sauce

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Side dish

Grilled Turmeric Chicken

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Method

1. Heat oil in a wok and stir-fry ground ingredients until fragrant. Add prawns and stock, then bring to a boil and simmer for five minutes.
2. Add meehoon, chives and beansprouts. Stir for a while before mixing in the tau pok slices and toss the meehoon so it mixed well. Add in seasoning and a squeeze of lime juice and toss again.
3. Served with sambal belacan is highly recommended.

   Stir-fry Udon

   

   
   
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   Ingredients

4. 2 packets of Udon
5. 1/4 of Red capsicum
6. 1/4 of Green capsicum
7. 1 Onion
8. 150g Chicken breast meat (marinate with light soy sauce, corn flour and pepper)
9. 2 cups Water
10. Salt or light soy sauce or chicken cube or fish sauce for taste
11. Wakame (seaweed) for garnishing

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Methods

1. Heat up wok with some oil and saute the onion (cut half ring) till soft before adding in the sliced red and green capsicum. Stir for a few minutes.
2. Add in the chicken strips and continue to stir till half cooked before putting in the noodles.
3. Add water and mix well before cover it and simmer for a few minutes stirring occasionally.
4. The noodles will turn a little sticky after a while. Add in seasoning and stir till sauce appeared thicken.
5. Serve with boiled wakame while hot.

   Meat Balls Fusilli in Tomato Pasta Sauce

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   Ingredients

6. 80-100g Fusilli (enough for 2 meals)
7. 60g Minced meat (you can use pork/beef/chicken)
8. 1/2 Onion (medium size) - sliced
9. 2 sections Garlic - chopped
10. 2″ Carrot - cubed
11. 4tbsp Pasta sauce (I used mushroom with herbs)
12. 1 slice Cheddar cheese (half for each meal)
13. 1/2 cup Water
14. 1/4 tsp Corn flour
15. Salt for taste
16. Olive oil (optional)

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Methods

1. In a medium saucepan, boil some water with 2 drops of oil. Add in fusilli and boil till very soft (takes about 15-20 minutes on low heat). When about to remove from stove, add in the diced carrot and boil for 3 minutes. Drained and leave aside.
2. Marinade the minced meat with corn flour and a sprinkle of salt for 5-10 minutes. Then roll them up and keep throwing it back to the bowl to make it compact before roll them into small meat balls. Fry them lightly till cooked, lift up.
3. Heat up wok with 1 tbsp oil, saute the onion slices, then the chopped garlic.
4. When onion and garlic soften, add in the drained fusilli and carrot. Stir, add in pasta sauce, water and continue to stir till it thicken a little. Add in the meat balls and stir till everything are well mixed.
5. Put one portion on a plate, add a drop or two of olive oil, cut cheddar cheese into tiny strips and placed it on top of the hot pasta to allow it to melt.
6. Keep the other portion in a bowl and cover to avoid it getting all dried up.

   Seafood Tom Yam Kuay Chap

   

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   Ingredients
   

7. 300g Fish bones
8. 300g chicken bones
9. 500g Prawns (medium to large size)
10. 3 Squids (cut into rings)
11. 200g sliced fish
12. Kuay Chap (or any types of rice or glass noodles)
13. Lots of Chili padi (mixed red and green and slightly smashed)
14. 6 stalks Lemongrass (slightly smashed on the head area)
15. 4-6 pcs Kaffir leaves
16. 1pc Galangal - 2″x3″ (partially smashed)
17. 3 Onions (sliced into rings)
18. 1 bulb Garlic (partially smashed)
19. 4-5 Tomatoes (cut into 4 parts and removed the seeds)
20. 3-4 Lime (squeeze out the juice)
21. 3.5 litre Water
22. 1 Coconut (juice only)
23. Salt and Fish sauce to taste

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Methods

1. Boil the fish bones and chicken bones for an hour or 1.5 hours. Removed the bones.
2. In a wok, boil the prawns’ shell with 1-1.5 cups of water for 15 minutes and sieve out the juice, put aside.
3. Throw in the lemongrass, galangal, garlic, onions, kaffir leaves and chili padi into the fish and chicken broth and let it boil for another 30 mins.
4. Add in the tomatoes and boil another 20 mins till the skins come off. Add in the prawns juice, lime juice and coconut juice. Stir and let it boil.
5. Add in salt or fish sauce to taste. Tom yam soup is ready.
6. In a saucepan, boil some water with a few drops of oil and cook the kuay chap or rice noodles till soften and drained till dry.
7. To prepare individual bowl, scoop some tom yam soup into a small saucepan, throw in the squid rings, prawns and sliced fish and let it boil. Add in the cooked kuay chap, let it boil and pour into a bowl. Served.

   Fried Beehoon with Ikan Bilis

   

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   Ingredients

8. 1 pkt Beehoon
9. 80g Ikan bilis (anchovies)
10. 1 pkt Taupok (9 pcs)
11. 1 stick Carrot
12. 6pcs Shallots
13. 4 Chili padi
14. 2 Eggs
15. 150g Lettuce
16. Black soy sauce
17. Light soy sauce
18. Pepper
19. 2 cups Water

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Methods

1. Soak beehoon in water or boil for 3 minutes, sieved and put aside.
2. Heat wok with 3 tbsp oil and fry the ikan bilis till golden brown, lift and put aside.
3. Fry shallots with the oil which you used to fry the ikan bilis, add in chopped chili padi and continue stirring, add in shredded carrot and sliced taupok (add 1tbsp oil in between frying).
4. Add in beehoon, stir, add in black soy sauce (your preffered tone), stir, add in light soy sauce, stir, add water, stir and cover for 2-3 minutes or until all water is being absorbed. (If you think the beehoon is not soft enough, do add in more water)
5. Beat eggs and pour over the beehoon and continue to stir till eggs are mixed well, add in pepper.
6. Throw in the shredded lettuce and stir for a while, serve.

   All-In Fried Noodles

   

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   Ingredients

7. 600gm Yellow Noodles
8. 300gm Bean Sprout
9. 100gm Lean meat (cut to thin strips)
10. 150gm Choy-sum
11. 100gm Cooked Prawns (disect to half)
12. Chilies (3 chili padi & 1 red chili) - omit if cooking for kids
13. 1 Onion
14. 1tsp Corn flour
15. Soy sauce
16. Black Soy Sauce
17. 4 Bowls of water (rice bowl)
18. Pepper

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Method

1. Marinade lean meat with corn flour, soy sauce and pepper and leave for 30 minutes.
2. Sliced onion, chilies and cut up choy-sum to about 4cm length.
3. Heat up wok with approximately 3tblsp of oil and sauteed the onion until soft then add in the chilies.
4. Once onion and chilies are fragrant, add in the marinaded meat and stir till brown.
5. Throw in the cooked prawns and choy-sum and continue to stir.
6. Add in yellow noodles and black soy sauce (depending on how dark you want) then stir for a while then pour in the water, stir and cover for 3-5 minutes.
7. Put in the bean sprouts and continue to stir and cover for a few more minutes.
8. When the noodles soften, sprinkle desired amount of soy sauce and pepper to taste.

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Note: Do not pour in all the water or cover too long if you prefer the noodles to be more springy.