All Entries in the "Noodles" Category
Fermented Bean Curd Seafood Udon
Tanni worked hand in hand with Lorna to demonstrate an Asian Style Seafood Udon, flavoured with fermented bean curd. This is like killing two birds with one stone as the ingredients are almost the same except the main flavouring ingredient for the sauce.
Ingredients
- 200g Udon
- 2 tablespoons oil
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1 cup broccoli flowerets
- fermented bean curd to taste
- 2 cups seafood (scallops, squids, mussels, shrimps)
- 5 sticks imitation crab meat
- 4 fish balls (halves)
- 2 tomatoes (sliced for garnishing)
- 1 green onion (chopped for garnishing)
Fermented bean curd also known as fermented tofu, tofu cheese, or preserved tofu is a form of processed, preserved tofu used in East Asian cuisine as a condiment made from soybeans. The ingredients typically are soybeans, salt, rice wine and sesame oil or vinegar, and are sold in blocks 2- to 4-cm square by 1 to 2 cm thick soaked in brine with select flavorings. They comes in beige or red colour. I had used the red one in a vegetarian dish recipe. I remembered when I was young, my grandmother used to serve plain porridge with the beige colour fermented bean curd sweetened with some sugar and flavour with sesame oil.
Source: Tanni
Prep time: 20 minutes; Cook time: 20 minutes; Serve 4
Creamy Seafood Udon
Lorna demonstrated this Creamy Seafood Udon recipe in the Gilmore Park Community Kitchen the same day Minoo made the Walnut Balls.
This Creamy Seafood Udon is loaded with scallops, squids, mussels, shrimps, imitation crab meat, fish balls and vegetables.
Ingredients
- 200g Udon
- 2 tablespoons oil
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1 cup broccoli flowerets
- 1/4 cup sliced mushrooms
- 1 can evaporated milk
- 2 cups seafood (scallops, squids, mussels, shrimps)
- 5 sticks imitation crab meat
- 4 fish balls (halves)
- 2 tomatoes (sliced for garnishing)
- 1 green onion (chopped for garnishing)
Source: adapted from Carnation
Prep time: 20 minutes; Cook time: 20 minutes; Serve 4
Hamburger Stroganoff
Charlene prepared this recipe with extra-lean ground beef instead of sirloin strips which makes this comforting dish a bit more affordable and a bit lower in fat. When choosing recipes for the Seniors Cooking Club, Charlene always look out for low fat, low sodium, low sugar and low budget recipes. In fact, we should all adopt such healthy factors.
Stroganoff is usually served over noodles but it is also delicious served over rice, or on toast for a simple dinner.
Ingredients
- 1 tablespoon vegetable oil
- 1 pound extra-lean ground beef
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 pound mushrooms, sliced
- 1/2 teaspoon salt
- 2 tablespoons all-purpose flour
- 1/4 cup sherry, optional
- 1 cup low-sodium chicken or beef broth
- 1 teaspoon paprika
- pinch of nutmeg
- 1/4 teaspoon ground pepper
- 1 teaspoon Worcestershire sauce (we substituted with soy sauce)
- 1/2 cup low-fat sour cream (or full fat plain yogurt)
Frances and Helmut paired up to make this comforting Hamburger Stroganoff.
Prep time: 20 mins; Cook time: 35 to 40 minutes; Serves 4 to 6.
Korean Cuisine: Japchae
Japchae is another popular dish in Korean cuisine. Julia demonstrated this dish at the Gilmore Park Church community kitchen. Japchae literally means a mixture of vegetables. It can be served as a side dish or as a main dish on its own.
Japchae is a noodle dish made with sweet potato noodles. It is loaded with vegetables and has a strong sesame oil flavour. Japchae can be served hot or cold, hence it makes a great potluck dish.
Ingredients
- 500g Oriental (sweet potato) noodles i.e. 2 bundles
- 300g spinach (1 bunch), wash, blanched in salted water and drained
- 200g carrot (1 medium), peel, slice into match stick
- 10 pieces Pyogo mushroom, slice
- 200g onion (2 small), thinly slice
- 300g rib eye beef, cut into thin strips, marinate with salt and pepper
- 4 to 5 cloves of garlic, minced
Seasonings:
- 3 to 4 tablespoons soy sauce
- 1 teaspoon sugar
- 1 teaspoon ground black pepper
- 1 tablespoon roasted sesame seeds
- sesame oil
- salt
- oil
Vermicelli Soup
The Vermicelli Soup is not really a soup but it’s like vermicelli in thick broth. This is great by itself as a vegetarian dish or you may add some meat in it to make it a dish in one pot.
This vermicelli dish reminded me of the dish my mom used to make for me when I’m sick. The texture of this dish is like ‘mien sien’.
If you like it to be more soupy, add more chicken broth and water. The vermicelli is like a sponge and by the time we served it, there is no more broth visible.
Ingredients
- 100g enoki mushroom
- 20g dried mushroom
- 100g vermicelli (made from mung bean)
- 1 cup chicken broth
- 1 cup water
- 1 egg
- finely sliced green onion and carrot for garnishing
- white pepper
- sesame oil
Click on the link below for the instructions.
Country Harvest Spaghetti
Heidi partnered with Tanni in this week’s demonstration in the Gilmore Park Community Kitchen. Heidi made a Country Harvest Spaghetti and a jello dessert.
The Country Harvest Spaghetti is full of goodness of colourful vegetables and the sauce is flavoured with white wine. The slice apples add some crunchiness to the dish.
Ingredients
- 1 lb spaghetti
- 1 sweet bell pepper, sliced
- 1/2 lb asparagus, sliced
- 1/2 lb white mushroom, sliced
- 1/2 lb onion, sliced
- 1 medium size apple, slice
- 1 tablespoon minced garlic
- 2 tablespoons dried cranberries
For the sauce
- 2 tablespoons butter
- 3 tablespoons flour
- 1/2 cup white wine
- 1 cup chicken broth
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/4 teaspoon ground black pepper
Click on the link below for the instructions.
Hokkien Mee
During the Chinese New Year gathering as featured in the Yee Sang blog, I learned how to make Hokkien Mee from Jessica, the host of the gathering. Hokkien Mee is a very much missed noodle dish from Malaysia. Jessica made some very nice Hokkien Mee and she always gets requests from this group of Malaysian/Singaporean friends to make this dish during our gatherings.
Hokkien Mee is a noodle dish made from thick yellow noodles and fried in pork fat and dark soy sauce. The fried pork fat gives the crunch to this dish and you simple cant find any restaurants in Vancouver which will cook this dish the authentic way. I guess the reason is Vancouverites are very health conscious.
Ingredients
- thick yellow noodle, soaked in hot water to soften and remove access oil
- pork belly
- pork liver
- prawns
- Choy Sum, a kind of Chinese greens
- few cloves of garlic, chopped
- thick dark soy sauce or cooking caramel
- soy sauce
- oyster sauce
Click on the link below for the instructions.
