Gingered-Turkey (Chicken) Meatball Soup

Gingered-Turkey Meatball Soup is one of the recipe selected for this month, from Everyday Dorie, at Cook The Book Fridays. Ground turkey is not an easy ingredient to find, so I have used ground chicken meat instead.

This is a fairly easy dish to prepare. To make the meatballs, mix together egg, yoghurt (I've used sour cream), chopped onion, fresh cilantro, dry bread crumbs, chopped garlic, grated fresh ginger, lemon zest, salt and pepper. This mixture is then scooped (I used a heaping tablespoon )and shape into round meatballs. Drop them into the pot of boiling broth, and add veggies of your choice. I've used spinach and carrots. Then add the drained noodles (which was cooked in boiling water earlier), heat through and ladle into bowls to serve.  

The meatballs are tasty. With it's name Gingered-Turkey Meatball Soup, I cannot taste the ginger at all, and the taste of the lemon is a little strong. I may make the meatballs again, as they are rather tasty, but I'll skip the lemon, perhaps pan-fry them as small patties, to enjoy them with chilli sauce.

This post is shared with
Cook the Book Fridays
Cookbook Countdown #48

Spicy Buckwheat Noodles

A simple and tasty noodle dish. One important ingredient here is the chilli oil, as it really makes the dish. Fuchsia Dunlop's Chilli Oil is simply fabulous.  It is easy to make and do not take much time at all.

Homemade Chilli Oil, recipe from Fuchsia Dunlop's book, Every Grain Of Rice. According to the author, Chilli Oil is "one of the essential ingredients in Sichuanese cold dishes, this is also used in dips for dumplings and other snacks."  I love this Chilli Oil! Tasty with that toasty fragrant chilli aroma. I've used Korean red chilli flakes, used for kimchi making, which is great, as it is not too spicy, yet with a light spicy heat, and they give a beautiful red hue to the oil.

A simple and easy noodle dish. There's an option to use cooked shredded chicken meat, of which I have omitted, and made it plain instead, as pictured in the book. The Chilli Oil is what makes this noodle tasty. Other ingredients that complement the oil; soy sauce, Chinkiang vinegar, sugar, salt, chopped garlic, spring onion greens and chopped fresh red chillies. Mix them with the cooked noodles, (taste and add more seasonings or chilli oil as needed), garnish with more red chillies and lots of chopped spring onion greens, you have a tasty bowl of noodle.  Delicious eaten either warm or cold. 

The recipe for Spicy Buckwheat Noodles can be found here.

The recipe for Chilli Oil can be found here. Note : I use Korean chilli flakes, the ones used for making kimchi

I'm linking this post with Cookbook Countdown #18 hosted by 

Kitchen Flavours and Emily's Cooking (Makan2) Foray

Vietnamese Pork Noodle Soup

It's Potluck Week at I Heart Cooking Clubs (IHCC). We get to select any recipe, from any of IHCC featured chefs (past or present), and once again, I've cooked with Nigella. I like her recipes and her books are the most frequent ones I go to, for our Potluck week. I've made Vietnamese Pork Noodle Soup, for one of our weekday lunch.

Quick and easy to cook, and tastes great! For the noodles, instead of ramen noodles, I've used fresh yellow noodles, which just need a quick blanch in hot boiling water. I did not use baby bok choy, but have replaced with Chinese Choy Sum, the last batch of  choy sum harvest, from my container garden. They are tender and delicious!

I've made this for lunch, but it would be great as a one-dish meal for dinner, or even breakfast. We, Asians, love having noodles for breakfast!

Vietnamese Pork Noodle Soup
(adapted from "Nigella Kitchen", Nigella Lawson, or here)
Serves 2-4
10 ounces pork tenderloin, cut into thin discs and then fine strips
2 tablespoons lime juice
2 tablespoons soy sauce
1/2 teaspoon paprika
2 tablespoons fish sauce
8 ounces ramen noodles
1 tablespoon garlic flavoured oil
6 thin or 3 fat scallions, thinly sliced
1 tablespoon chopped fresh (or frozen) gingerroot
1 quart chicken broth (good-quality carton, can or cube is fine), preferably organic
3 cups (10 ounces) bean sprouts
2 small baby bok choy, torn into pieces
2 teaspoons chopped red or green chiles

1. Put the strips of pork tenderloin into a bowl and add the lime juice, soy sauce, paprika and fish sauce, but don't let this stand for more than 15 minutes.
2. Cook the noodles following the package instructions and then refresh in cold water. Heat the chicken broth until almost boiling.
3. Heat a wok or a deep, heavy-based frying pan, then add the garlic flavoured oil and fry the scallions and ginger for a minute or so. Add the pork and its liquid to the wok, stirring as you go.
4. Cook the meat in the pan for another 2 minutes, then add the hot chicken broth to the pan and bring to a boil.
5. Check that the pork is cooked through, then add the bean sprouts and baby bok choy. Add water if the soupy base has evaporated too much - about 1/2 cup of freshly boiled water should do the trick, but you may not need it.
6. Arrange the drained noodles equally in 2 large or 4 small warmed bowls, ladle over them the pork and vegetables, and finally the soupy stock. Scatter the chopped chiles on top and serve.

I'm linking this post with I Heart Cooking Clubs (IHCC), theme for this week,

April Potluck

and 

Souper Sundays @ Kahakai Kitchen

Cookbook Countdown #3 : Stir-Fried Rice Noodles with Black Beans, Chillies and Coriander

Cookbook Countdown is a monthly cooking/baking event, which I'm co-hosting with Emily's Cooking (Makan2) Foray.  Everyone is welcome to join us. How does it work? To summarize, you may select a cookbook from your own cookbook collection, to cook or bake from each month. That selected book shall be your cookbook of the month. You may cook any recipes and as many recipes as you want from your selected book of the month. This is a fabulous way of using your cookbooks at least once! For more information on how to join Cookbook Countdown, please click here. 

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Cookbook Countdown #3 : Recipe No. 7 - Stir-Fried Rice Noodles with Black Beans, Chillies and Coriander from my selected cookbook for this month, My China by Kylie Kwong

I cook noodles almost every week, as it is a quick and easy meal to prepare, and makes a very filling meal. There's a few noodle recipes in Kylie Kwong's "My China" cookbook, and I just got try at least one. I've chosen to cook Stir-Fried Rice Noodles with Black Beans, Chillies and Coriander, all my favourite ingredients in a stir-fry!

Stir-Fried Rice Noodles with Black Beans, Chillies and Coriander.

Get all the ingredients ready as this is a quick stir-fry noodle. I have used much, much, more of fresh coriander leaves and stems, even though the recipe uses only 1/3 cup. Knowing that the veggies will wilt in the hot stir-fry and 1/3 cup is really not enough, at least to me! I have used a large bunch of coriander, the more the better! 

A quick weekday lunch. Simple, tasty and fragrant from the coriander. This would make a lovely meal for vegetarians.

Stir-Fried Rice Noodles with Black Beans, Chillies and Coriander
(adapted from "My China", Kylie Kwong)
500gm (1lb) fresh rice noodles sheets
1/4 cup peanut oil
2 tablespoons salted black beans
1/3 cup finely shopped coriander (cilantro) roots and stems
2 large red chillies, finely chopped
2 tablespoons light soy sauce
1 tablespoon dark soy sauce
1 teaspoon sesame oil

Cut noodle sheets into 1 cm (1/2 in) strips and carefully separate them.

Heat peanut oil in a hot wok until surface seems to shimmer slightly. Add black beans, coriander and chilli and stir-fry for 1-1/2 minutes, stirring constantly to ensure the black beans do not burn. Toss in rice noodles and stir-fry for 1 minute.

Add remaining ingredients and stir-fry for a further 3 minutes or until noodles are heated through. Serve immediately.

I'm linking this post with Cookbook Countdown hosted by 

Kitchen Flavours and Emily's Cooking (Makan2) Foray

An InLinkz Link-up

Asian Noodle Bowl

"Oodles of Noodles", the theme for this week at I Heart Cooking Clubs (IHCC). It's noodles week! I've made Ellie's simple Asian Noodle Bowl. There's lots of veggies in the noodles, and that's how I love my noodles, with lots of vegetables. According to Ellie, "You can substitute whatever vegetables you have on hand to create this fabulous chicken, veggie, and noodle dish that is heady with Asian flavour and aroma". 

Recipe calls for either soba noodles or whole-wheat spaghetti, but I have a few packets of the regular spaghetti in my pantry, so I have used that instead. Veggies that I used are broccoli, fresh baby corns, carrots, red chillies and scallions. One thing that I did a little differently are the chicken breasts pieces. I marinated the thinly sliced chicken breast with some (about 2 teaspoons) cornflour and a dash of sesame oil for about 15 minutes before I proceed with the recipe. Chicken breast would usually be a little dry and sometimes gets a little tough when not eaten immediately after cooking. By marinating it with cornflour, the chicken breast pieces would stay moist and tender. The sesame oil (or any other oil) is to prevent the pieces from sticking together when stir-frying. 

I made this for our mid-morning lunch meal, and my son had a bowl of this "oodles of noodles" before he goes off to school, with a happy tummy! Simple, quick, easy, and very tasty. 

Asian Noodle Bowl
(adapted from "So Easy", Ellie Krieger, or here)
Makes 4 servings
8 ounces soba noodles or whole-wheat spaghetti
2 teaspoons canola oil
1 bunch scallions (white and green parts), sliced (1/4 cup reserved for garnish)
1 tablespoon minced peeled fresh ginger
1 tablespoon minced garlic (my addition)
1 pound skinless boneless chicken breasts, thinly sliced
1 15-ounce can baby corn, drained ( I use fresh baby corn)
1/2 pound broccoli florets (about 3 cups)
1/2 pound fresh shiitake mushrooms, stemmed and sliced
1 red bell pepper, seeded and thinly sliced
1/3 cup low-sodium chicken broth
1/4 cup low-sodium soy sauce
1 teaspoon toasted sesame oil

Bring a large pot of water to a boil. Add the noodles or pasta and cook according to the directions on the package.

Heat the canola oil in a wok or very large skillet over medium heat. Add the scallions and ginger and cook, stirring, until fragrant but not browned, about 30 seconds. Add the chicken and cook, stirring occasionally, until just cooked through, 4 to 5 minutes. Add the baby corn, broccoli, mushrooms, pepper slices, broth and soy sauce and cook, stirring occasionally, until the  broccoli is bright green and crisp-tender and the peppers are crisp-tender, 5 to 6 minutes. Add the noodles and sesame oil and toss to combine. Divide among 4 bowls and garnish with the reserved 1/4 cup of scallions.

I'm linking this post with I Heart Cooking Clubs (IHCC), theme for this week

"Oodles of Noodles"

Stir-Fried Cilantro Chili Noodles with Egg

Cookbook Countdown is a monthly cooking/baking event, which I'm co-hosting with Emily's Cooking (Makan2) Foray.  Everyone is welcome to join us. How does it work? To summarize, you may select a cookbook from your own cookbook collection, to cook or bake from each month. That selected book shall be your cookbook of the month. You may cook any recipes and as many recipes as you want from your selected book of the month. This is a fabulous way of using your cookbooks at least once! For more information on Cookbook Countdown, please click here. Do join us! 

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Cookbook Countdown #1 : Recipe No. 6

from my selected cookbook for this month, Stir-Frying To The Sky's Edge by Grace Young.

I ccok noodles very often at home, and my most favourite noodles are bee hoon (rice vermicelli). So when I saw this recipe from the book, I knew that sooner or later I will be stir-frying this noodle dish. 

The recipe uses 1 cup of fresh cilantro leaves and stems, but I have used a big bunch, probably about 3 cups. Firstly, I love lots of veggies in any noodle dish, and secondly I love cilantro. I don't think too much veggie is a bad thing! Cilantro is really a herb, but in this dish, it is like a refreshing veggie in a noodle stir-fry. I like this rice vermicelli dish a lot. Really tasty, fragrant and with the shredded eggs, extra yummy. Made this for our lunch and I can say that I will be cooking this again.

Stir-Fried Cilantro Chili Noodles with Egg

(adapted from "Stir-Frying To The Sky's Edge", by Grace Young, or here)

8 ounces (1/2 package) thin rice stick noodles (vermicelli)
1/2 cup chicken broth or vegetable stock
2 tablespoons soy sauce
2 teaspoons rice vinegar
2 teaspoons plus 2 tablespoons peanut or vegetable oil
2 large eggs, beaten
1 to 2 tablespoons minced Anaheim chilies, with seeds
1 tablespoon minced ginger
1 cup chopped cilantro sprigs and stems
1/2 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper
2 teaspoons sesame oil
Cilantro sprigs

1. Soak the noodles in a large pan or bowl with enough warm water to cover for 20 minutes or until they are soft and pliable. Drain the noodles in a colander, shaking well to remove excess water. Using kitchen shears, roughly cut the noodles into 6-8-inch long pieces. In a small bowl combine the broth, soy sauce, and rice vinegar.
2. Heat a 14-inch flat bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 2 teaspoons of the peanut oil, making sure the bottom of the wok is completely coated in oil. Add the eggs and cook 30 seconds to 1 minute, tilting the pan so that the egg covers the surface as thinly as possible to make a pancake. When the bottom is just beginning to brown and the pancake is set, using a metal spatula flip the pancake and allow it to set, about 5 seconds, before transferring it to a cutting board. Allow to cool, then cut the pancake into 1/4-inch-wide shreds.
3. Swirl the remaining 2 tablespoons peanut oil into the wok. Add the chillies and ginger, then, using the spatula, stir-fry 10 seconds or until the aromatics are fragrant. Swirl the broth mixture into the wok, add the drained noodles, reduce the heat to medium, and stir-fry 2 minutes or until the noodles are just tender and almost all the liquid has been absorbed by the noodles. Add the cilantro and egg shreds, sprinkle on the sugar, slat, and pepper, and stir-fry 1 minute or until well combined. Stir in the sesame oil. Garnish with cilantro.

"I'm linking this post with Cookbook Countdown hosted by 

Kitchen Flavours and Emily's Cooking (Makan2) Foray".

An InLinkz Link-up

Pork Chow Fun

I've made a stir-fry noodle dish for our weekday lunch. Recipe is from Stir-Frying To The Sky's Edge by Grace Young, the book which I'm cooking with this month, for Cookbook Countdown, which I'm co-hosting with Emily of Emily's Cooking (Makan2) Foray. For more details on how to join Cookbook Countdown, please click here.

Originally, recipe is called Beef Chow Fun, but I have used pork fillet instead of beef. A simple and tasty stir-fry broad rice noodles (which is locally called as kueh teow). This noodle dish uses fermented black beans, an ingredient which I have not used in a noodle dish before, and find that I like it. We enjoyed this Pork Chow Fun and would definitely be cooking this again. Makes a very nice meal, either for lunch or even a simple dinner.

Beef Chow Fun
(adapted from "Stir-Frying To The Sky's Edge", by Grace Young)
8 ounces lean flank steak (I use pork fillet)
2 teaspoons soy sauce
1-1/2 teaspoons cornstarch
1 teaspoon sesame oil
1 pound fresh broad rice noodles (1 sheet)
2 tablespoons oyster sauce
1 tablespoon Shao Hsing rice wine or dry sherry
2 tablespoons peanut or vegetable oil
2 teaspoons minced ginger
2 teaspoons minced garlic
1 tablespoon fermented black beans, rinsed and mashed
3 cups bean sprouts, rinsed and patter dry (about 6 ounces)
1/2 cup finely shredded scallions
1/4 teaspoon ground white pepper

1. Cut the beef with the grain into 2-inch-wide strips. Cut each strip across the grain into 1/2-inch-thick slices. Put the beef in a shallow bowl and add the soy sauce, cornstarch, and sesame oil. Stir to combine. Leaving the noodles as a slab, cut it crosswise into 1/2-inch-wide strips. Using your hands, separate and loosen the strips to make about 4 cups. In a small bowl combine the oyster sauce and rice wine.
2. Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 tablespoon of the peanut oil, add the ginger and garlic, then, using a metal spatula, stir-fry 10 seconds or until the aromatics are fragrant. Push the aromatics to the sides of the wok, carefully add the beef  and spread it evenly in one layer in the wok. Cook undisturbed 1 minute, letting the beef  begin to sear. Add the fermented beans and stir-fry 30 seconds or until the beef is lightly browned but not cooked through. Transfer the beef to a plate. (Using pork, I stir-fry till the pork is fully cooked).
3. Swirl the remaining 1 tablespoon peanut oil into the wok, add the noodles, and spread evenly in one layer in the wok. Cook undisturbed for 1 minute or until the noodles are slightly crusty. Add the bean sprouts and stir-fry 1 minute or until the sprouts are just limp. Return the beef with any juices that have accumulated to the wok, add the scallions, sprinkle on the pepper and oyster sauce mixture, and stir-fry 1 minute or until the beef is just cooked.

"I'm linking this post with Cookbook Countdown hosted by 

Kitchen Flavours and Emily's Cooking (Makan2) Foray".

An InLinkz Link-up

Chicken, Spinach and Noodles Broth

It's November Potluck week over at I Heart Cooking Clubs (IHCC), and I'm bringing another dish. A soupy chicken broth noodle from Nigel Slater's book "Eat".

Originally, the recipe uses asparagus spears which is cut into ribbons. I do not have any asparagus but I do however have a pot of Amaranth (Chinese Spinach) growing in my garden pot, which are just about right for harvest. And these Chinese Spinach are great in soups and stir-fries. So I've used that instead. Instead of chicken thighs, I've used chicken breast fillet. I've followed the cooking instructions for the thighs, but shred the meat to pieces before serving. For the noodles, I've used dried egg noodles which is boiled till softened. 

Round Leaf Amaranth (Chinese Spinach) from my potted garden

This is an easy noodle dish to come together rather quickly. I made this for lunch, with a condiment of light soy sauce mixed with chopped birds eye chillies.


Chicken, Asparagus and Noodle Broth
(adapted from "Eat", Nigel Slater)
For 2-3 servings
Ingredients :
chicken thighs (I use chicken breast)
asparagus (I use homegrown Chinese spinach)
noodles
mushrooms (I use fresh Shiitake)
garlic
chicken stock

Brown 4 chicken thighs in a little oil in a deep pan. Slice 150gm mushrooms, such as large field, portobello or porcini, and peel and slice 2 garlic cloves. Add the mushrooms and garlic to the pan and continue browning, adding more oil if necessary. Pour in a litre of chicken stock, bring to the boil and simmer for about 30 minutes. Lift out the thighs and take the meat off the bones, returning it to the simmering stock. (I've used chicken breast fillet, cook as above, and shredded the meat before serving). Shave 4 asparagus spears into ribbons with a vegetable peeler, then add them to the soup with 200gm noodles (I've used Chinese spinach, cooking it in the soup for just a few minutes). Cook for a minute or two, then divide between deep bowls.

I'm linking this post with I Heart Cooking Clubs (IHCC), theme for this week,

November Potluck

and 

Cook-Your-Books #28 @ Kitchen Flavours

Broad Rice Noodles with Chiles, Pork and Basil

"Monthly Featured Chef Event : Mark Bittman", the theme for this week at I Heart Cooking Clubs (IHCC). I've made Mark Bittman's Broad Rice Noodles with Chiles, Pork and Basil for our afternoon lunch, and it was very tasty.

I have added fresh crunchy bean sprouts to the noodle dish, as I do like some kind of vegetables in my stir-fry noodles, and bean sprouts are always great in a stir-fry noodle dish. However, do not overcook the bean sprouts, you would want them to be cook but still crunchy. I've used crushed red pepper flakes instead of small dried hot red chillies, and have omitted the sugar. And I've added a few drops of black soy sauce.

Fresh broad rice noodles

Recipe uses dried broad rice noodles which needed to be pre-soaked in warm water before draining off and used for cooking. I have however, used fresh broad rice noodles from the market, so there's no need to pre-soak them before cooking. Fresh broad rice noodles is a common ingredient over here, and can be found in any morning wet market or even from any supermarkets.

Thai Basil plant from my garden pot. 

I've used Thai basil leaves from my garden pot. The plant is setting out flowers and I have to trim down the plant so that they would continue to grow lush green leaves instead of more flowers . Found this noodle recipe from Mark Bittman that uses Thai basil leaves, just perfect for a weekday lunch.

A simple, stir-fry noodle dish that makes a good meal anytime of the day. Very tasty! With homegrown basil leaves, even better! As with stir-fry dishes, this is quick, simple and easy to cook. For added spiciness, I've added more crushed red pepper flakes on my plate!

Broad Rice Noodles with Chiles, Pork, and Basil
(adapted from "Easy Weekend Cooking", Mark Bittman)
Makes about 4 servings
12 ounces rice noodles (fettuccine-width)
2 tablespoons peanut (preferred) or other oil
1 tablespoon minced garlic
5 small dried hot red chiles, or to taste (I've used crushed red pepper flakes)
1/3 to 1/2 pound ground pork (preferred) or other ground meat, such as beef or turkey
1 tablespoon soy sauce and 2 tablespoons fish sauce (nam pla or nuoc mam), or a combination of either
1 tablespoon sugar (omitted)
2 tablespoons rice (preferred) or other vinegar
1 cup shredded fresh basil leaves
salt, if necessary
crushed red pepper flakes (optional)
about 2 cups of bean sprouts (my addition)
a few drops of black soy sauce (my addition)

1. Soak the noodles in warm water to cover until soft; this will take from 15 to 30 minutes. You can change the water once or twice to hasten the process slightly, or you can simply cook the noodles as you would any other, taking care not to overcook. Drain thoroughly, then toss with half of the oil.
2. Heat the remaining oil over medium-high heat in a wok or large, deep non-stick skillet for a minute or so, until the first wisp of smoke appears. Add the garlic and chiles and cook, stirring, for a minute. Add the meat and turn the heat to medium. Cook, stirring and mashing with a wooden spoon to break up clumps.
3. When almost all traces of red or pink disappear, add the soy and/or fish sauces and sugar; stir to mix. Add the drained noodles (black soy sauce and bean sprouts if using) and toss and stir to combine. Add the vinegar and most of the basil. Stir and taste; add salt if necessary. Serve, garnished with the remaining basil and passing the crushed pepper on the side.

I'm linking this post to I Heart Cooking Clubs (IHCC), theme for this week,

Monthly Featured Chef Event : Mark Bittman

and 

Cook-Your-Books #28 @ Kitchen Flavours

Homemade Spinach Noodles (from homegrown spinach)

I made some Spinach Noodles a couple of weeks ago for January's Little Thumbs Up Noodles event hosted by Anne of My Bare Cupboard, but did not quite make it on time. So, I'm sharing it today :)

My homegrown Chinese spinach, harvested from my potted garden. I was a little late in harvesting these veggie, and they are a little old to stir-fry, so I used the leaves and stems to make Spinach Noodles.

1. Roughly chop the leaves and stems. Place them in a blender with a little water and blend to a puree.
2. Strain the blended spinach over a sieve into a bowl to collect the juice.
3. Press the residue with the back of the spoon to extract as much juice as possible.
4. Amount of lovely spinach juice collected.

1. Add the spinach juice into a bowl of flour.
2. Mix them and knead to a smooth dough. 

1. Cover the dough with a damp cloth and keep aside for about 45 minutes.
2. Divide the dough into 6 pieces and roll each piece into a thin sheet. Sprinkle with some flour on both sides.

1. Place the sheet of dough through the pasta maker to roll it out thinner (or to desired thickness).
2. Cut them into long noodles using the pasta maker.

Toss them in some flour to prevent sticking. Blanch the noodles in hot boiling water, drain and refresh briefly in cold water, and dip them again briefly in hot water. Ready to use and cook as desired. 

I've served the noodles with cooked minced pork, fish balls and some veggies.

Homemade Spinach Noodles
(serves 6)
150gm Chinese spinach (amaranth)
3/4 cup water
3/4 tsp salt
550gm plain flour

1. Roughly chop the leaves and stems of the Chinese spinach. Place them in a blender with a little water and blend to a puree. (Do not add more water than necessary. If the juice is not enough after straining, additional water can always be added during kneading).
2. Strain the blended spinach over a sieve into a bowl to collect the juice.
3. Press the residue in the sieve with the back of the spoon to extract as much juice as possible.
4. Mix the salt and flour in a large mixing bowl, make a well in the centre and add in half the spinach juice, gradually adding the remaining juice as you knead, to make a smooth dough. If the dough is dry and all of the juice has been used up, add in a tablespoon of water at a time until the dough comes together. Knead until the dough is smooth, it should not be too soft.
5. Cover the bowl with a damp cloth and keep aside for about 45 minutes to rest.
6. Divide the dough into 6 equal portions, roll them out flat, and pass them one by one through the pasta maker to thin them out evenly. Cut the flattened dough to desired size noodles using the pasta maker. 
7. Toss the noodles with some flour to prevent sticking. Cook in hot boiling water, refresh in cold water and cook as desired.

Hakka Yam Abacus Beads Noodles

This noodle dish is a Hakka cuisine. We love eating this small cute little noodles. But surprisingly this noodle is not easily available from Chinese restaurants or hawker centres. So in order to enjoy this noodle, I made this a couple of months ago and am sharing it today with Little Thumbs Up January 2015 : Pasta/Noodles. 

These little rounded noodles are made up of mashed steamed yam and tapioca flour, which is mixed with a little boiling water, to form a dough. The dough is then made into small round balls (about the size of a small cherry tomato),  with one side pressed in the centre to make an indentation (resembling the abacus). The balls of noodles are then dropped into hot boiling water, drained and stir-fried as a noodle meal. 

A plate of Hakka Yam Abacus Beads Noodles

To make the yam abacus, firstly yam is steamed and mashed, then mix with some tapioca flour, and a little hot boiling water to make a dough. Pinches of dough is formed into small round balls, with an indentation on one side (use the back of a round chopstick), to resemble an abacus. They are then dropped into a pot of boiling water to cook, and when they start to float up, they are cooked. Remove and drain, they are now ready to be stir-fried.

The abacus beads noodles are soft on the outside with chewy centre, and is usually stir-fried with meat, mushrooms, soy sauce, oyster sauce and garnished with lots of crispy fried shallots and chopped spring onions. Serve hot, though they are great when eaten at room temperature too. A small plate is really quite filling! I love eating it with a condiment of sliced hot bird's eye chillies with a dash of light soy sauce.

Hakka Yam Abacus Beads Noodles
(adapted from "Delightful Snacks & Dim Sum", Agnes Chang)
600gm yam, cut into chunks, steamed until soft and mashed finely
300gm tapioca flour
1 tsp salt
some boiling water to mix, if necessary (I used about 3-4 tbsps)

2000ml water
2 tbsp oil

4 tbsp oil
1 tbsp chopped garlic and shallots
3 tbsp dried prawns, soaked
2 tbsp dried squid shreds, soaked (omitted)
200gm minced meat
3 dried Shiitake mushrooms, soaked till soften, and cut to thin slices
3 tbsp black fungus, soaked, shredded (ommited)

Seasoning :
1 tbsp fish sauce (I replaced with oyster sauce)
1 tbsp chicken stock granules (I use 1/2 tsp)
1 tsp dark soy sauce
salt to taste (I use light soy sauce)
1/4 tsp white pepper powder
1/2 tsp sesame oil
1 cup water

Garnishing :
1 egg, fried into thin omelette, shredded (omitted)
some chopped spring onion, red chillies and fried shallots

1. Combine mashed yam and tapioca flour, mix into a pliable dough, adding some boiling water if necessary. Divide into small portions and form into the shape of abacus. (pinch some rolls of dough, the size of a small cherry tomato, roll in between your palms into a round and make an indent in the centre with your fingertip). Cook in rapidly boiling water until they float to the surface. Remove and place the abacus rounds into a pot filled with cool water. Repeat until all the abacus rounds are cooked. Drain and place in a large bowl. Mix with 2 tbsp oil. Keep aside.
2. Heat up 4 tbsp oil, saute chopped garlic and shallots until fragrant. Add in dried prawns, dried squid shreds and stir-fry until aromatic. Add minced meat, mushroom shreds, black fungus shreds and stir-fry until fragrant. Add in seasoning and bring to the boil. Stir in yam abacus and stir-fry until dry. Taste and dish up. 
3. Garnish with shredded omelette, spring onion, red chillies, fried shallots and serve hot.

I'm linking this post to :

Little Thumbs Up January 2015 : Pasta/Noodles organised by Zoe of Bake For Happy Kids, Doreen of My Little Favourite D.I.Y, and hosted by Anne of My Bare Cupboard.

and

Cook-Your-Books #20 @ kitchen flavours

Chiang Mai Chicken Noodle

"December Mystery Box Madness Challenge", the theme for this week at I Heart Cooking Clubs (IHCC). We must make a dish that contains at least 3 of the ingredients listed in this month's Mystery Box ; chocolate, cherries, cinnamon, rolled oats, couscous, pomegranate, curry (powder/paste), coconut milk, lentils, and hot peppers/chilli, from any of our previous or current featured chefs' recipes.

I've decided to cook one of Diana Henry's Asian style noodle recipe, taken from her cookbook, "Food From Plenty".

Chiang Mai Chicken Noodle

Used these three ingredients, from the Mystery Box ; Red curry paste, Coconut Milk, and Chilli

This is a simple and easy noodle dish. The great thing about this cookbook is, there are loads of recipes which uses leftover roasts or meats and even veggies, so that nothing goes to waste. In this recipe, she uses leftover cooked chicken. I do not have any leftover cooked chicken, but I've used half a chicken breast meat cooked with some homemade chicken stock. Firstly I made some quick simple chicken stock by simmering two chicken carcass with some carrots and onion for about an hour. I then added into the stock, half a piece of chicken breast meat, letting it cook in the stock for about 20 minutes. Remove the chicken breast meat, let it cool a little and cut into bite size chunks. Strain the stock and use it for the recipe.

Once the stock is done, the cooking of the curry soup comes together rather quickly. The sliced onion are sauteed in a little oil until golden, then the sliced garlic are added in, to which I've added 2 stalks of lemon grass, the white part which I've bruised lightly and fry with the garlic until aromatic. Add in the ground turmeric and red curry paste, fry for a few minutes until fragrant, then the coconut milk and stock are added in, bring to a simmer for about 15 minutes. Add in the cooked chicken and fish sauce to taste. Cook noodle as per packet instructions, divide noodles in bowls and ladle hot curry soup over, garnish with chopped coriander, chopped spring onions and finely sliced red chilli. Serve hot with a wedge of lime.

My notes/changes : In the recipe, the amount of stock used is only 200ml, together with 400ml of coconut milk, to me, it is not enough to serve four bowls of noodles. I have used about slightly more than a litre of chicken stock and 300ml of coconut milk. Which is enough for 4 bowls of noodles. We love more soup or gravy for curry noodles! Also I have added in 2 stalks of lemongrass and have omitted the sugar. For the red curry paste, I've used about 4-5 tablespoons, to taste,  since I've used more stock. I did not add the lime juice to the curry soup, preferring to serve the noodles with the limes for individual serving. I've used calamansi limes from my garden pot and they were very large and juicy! I've added some fish balls to which I've added into the curry stock together with the chicken breast chunks, simply because my both my son and daughter love fish balls in soupy noodles.

We certainly enjoyed this bowl of noodles. Rather a mild curry noodle, but tastes really nice. Thumbs up from my son and daughter, and one that I would cook again.

Chiang Mai Chicken Noodle
(adapted from "Food From Plenty", Diana Henry)
Serves 4
For the Noodles :
groundnut oil
1 onion, sliced into crescent moon shapes, or 6 shallots, sliced
4 garlic cloves, sliced
2 stalks lemongrass, white part, bruised (my addition)
1 tsp ground turmeric
2 tbsp red Thai curry paste (I've used about 4-5 tablespoons)
400ml can coconut milk
200ml (7fl oz) chicken stock (I've used about slightly more than 1 litre of homemade stock)
350gm (12 oz) leftover cooked chicken, in chunks
1/2 tsp soft light brown sugar, or to taste (did not use)
2 tsp fish sauce, or to taste
juice of 1/2 lime,  or to taste
400gm (14oz) egg noodles

To serve :
2 spring onions, chopped on the diagonal
1 red chilli, halved, deseeded and shredded
2 tbsp chopped coriander
wedges of lime

Put 1 tbsp of the oil into a saucepan and saute the onion or shallots until golden. Add the garlic (and lemongrass, if using) and cook for 2 minutes, then add the turmeric and curry paste. Stir for 1 minute until the spices become fragrant. Add the coconut milk and stock and bring to a simmer. Cook for 15 minutes. Add the chicken and heat through thoroughly. Season with the sugar and fish sauce and adjust it to your taste; you may want lime or more sugar.

Cook the noodles according to the packet instructions. Divide them between four bowls, spoon over the chicken curry and sprinkle over the spring onions, chilli and coriander. Offer wedges of lime to serve.

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I'm linking this post with I Heart Cooking Clubs (IHCC), theme for this week "Mystery Box Madness"

and 

Cook-Your-Books #19 @ kitchen flavours

Pumpkin and Tomato Laksa

"Ladle It Up", the theme for this week at I Heart Cooking Clubs (IHCC).

For this week, I've selected Pumpkin and Tomato Laksa, recipe from The Kitchen Diaries. I have some leftover pumpkins which I needed to clear, and some tomatoes too in my fridge. In the recipe instructions, the pumpkin is peeled,  and cut into chunks, then steam for a few minutes until tender, where they will be added to the laksa gravy towards the end of cooking time.  I feel that this is an unnecessary step, as pumpkin gets cooked really fast. I omitted the steaming and simply added the pumpkin chunks along with the tomatoes into the laksa gravy, and cooked for about 8-10 minutes until they are soft and tender. 

The laksa paste smells really nice. Made up of red chillies, garlic, ginger, lemon grass, lime leaves, coriander roots and leaves, which are all blended into a fine paste. I've added half a teaspoon of turmeric powder. Nigel has used only half the amount of the paste and he says to keep the other half for another day's use. I have adjusted the amount slightly to cook for only one meal. The paste is supposed to be cooked briefly in a saucepan, and he did not mention about using any oil at all. I have however, cooked the paste in some cooking oil, which I heated first, and fry the paste until they are fragrant, about 5-8 minutes. Then add in some stock and coconut milk (I've added the coconut milk at the last step of cooking). At this stage, I've added in the chopped tomatoes and pumpkins. Season to taste with some lemon juice, fish sauce and salt, let it simmer for 8-10 minutes until the pumpkin are soft and tender. I added in some fish balls during the last few minutes. And the coconut milk is added in, let the gravy come to a simmer, and ladle into bowls of pre-cooked noodles of your choice. I've used rice vermicelli. And garnish with some chopped coriander and mint leaves, and hard-boiled eggs, just because!

Simple and easy to cook. Though it does not exactly taste like our local laksa which is really rich and spicy, this bowl of mild laksa makes a nice meal. This is the first time I'm using pumpkin in a noodle laksa, and it makes such an interesting ingredient. The hard-boiled eggs and fish balls are my addition. Some cooked chicken meat may be added for a more substantial meal.  

Pumpkin and Tomato Laksa
Did not realize how messy the bowl looks after I stirred the laksa until I see this photo much later!

** my changes listed in blue
Pumpkin and Tomato Laksa
(adapted from "The Kitchen Diaries", Nigel Slater)
250gm pumpkin, unpeeled weight
5 small, red bird's eye chillies (I use 4 fresh red chillies)
4 cloves garlic
a lump of ginger the size of your thumb
2 plump stalks lemon grass
6 lime leaves
5 or 6 coriander roots
a large handful coriander leaves
1/2 tsp turmeric powder (my addition)
a little vegetable oil
500ml chicken or vegetable stock
400ml coconut milk
24 cherry tomatoes
2 tablespoons nampla (Thai fish sauce)
the juice of half a lemon
100gm dried noodles, cooked as it says on the packet
a large handful mint leaves

Cut the pumpkin into large chunks and place in the top of a steamer (alternatively, steam them in a colander balanced over a pan of boiling water). The pumpkin should be tender in twelve to fifteen minutes. Remove from the heat. (I omitted this step, I simply add in the pumpkin chunks along with the tomatoes later)

Chop the chillies, removing the seeds first if you wish, peel the garlic and ginger and chop roughly. Put them all into a food processor. Discard the outer leaves of the lemon grass and roughly chop the inner leaves, shred the lime leaves, then add them to the chillies. Scrub the coriander roots and add them to the chillies, along with half the coriander leaves and stems. Blitz them to a pulp, adding a little vegetable oil if the mixture needs it to go round.

Place a fairly deep pan over a moderate heat, add half the spice paste (keep the other half in the fridge for tomorrow) and fry it, moving it round the pan so it does not scorch. Do this for a minute or two, then pour in the stock and coconut milk and bring to the boil. (I heated some oil, fry the spice paste for about 5 minutes until fragrant before adding in the stock)

Cut the tomatoes in half and add them to the soup (together with the chunks of pumpkin), with the nam pla and lemon juice. They will take seven to ten minutes to cook. Add the chunks of pumpkin and continue cooking for a minute or two. (Add the coconut milk, let it some to a simmer). Place a swirl of cooked noodles in each of four bowls, pour over the laksa and add the mint and the remaining coriander leaves.

Enough for 4.

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I'm linking this post with I Heart Cooking Clubs (IHCC), theme for this week "Ladle It Up"

and

Souper Sundays @ Kahakai Kitchen

and

Cook-Your-Books #16 @ kitchen flavours