All Entries Tagged With: "Noodle"
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.
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.
Hand Made Noodle
Ming shared with us how to make noodle from scratch. She shared with us on how to make dumpling skin earlier. Hand made noodle is fresh and chewy. It does not any ‘gan sui’ taste in it compare with those store bought ones.
A bowl of hand made noodle is comfort food.
Ingredients
- all purpose flour
- cold water
Click on the link below for the instructions.
Go Cha Dried Thin Noodle
I picked up this pack of Go Cha Dried Thin Noodle from Smart and Save in Lansdowne Mall. The noodle, Min Sin (in Cantonese) reminds me of my childhood days. Whenever I’m sick, my late grandma or my late mom will make me “Min Sin”. It is a very soft noodle and I believe its gentle to your digestive system. That’s why it’s given to sick people.
I cant recall exactly how much this pack of noodle cost but its around $3. This pack of noodle is enough to serve my family of four.
Inside the package, you’ll find a pack of dried thin noodle, a pack of tapioca starch, a spice pack and a hot chili pack.
The instructions to make the noodle is very simple. Bring 2000 cc of water to a boil and add in the noodle, the spice pack and the hot chili oil and boil for 3 minutes.
Dissolve the tapioca starch with some cold water and add into the boiling noodles to thicken the sauce. You may also add some cooked oysters or any other cooked meat of your preference at this point.
I served the noodle with some thinly sliced omelette and garnished with some cilantro. This is certainly a simple comfort food.
Taro Noodle Soup
Julie’s second dish is a Taiwanese Taro Noodle Soup. I have never had a noodle soup with Taro. It is something new that I learnt here. The taro gives the noodle soup added textures, soft and creamy.
This is an easy meal to prepare at home. Julie added some fish balls in her noodle soup. You may substitute the fish balls with other meatballs like beef, chicken, squid, pork, etc.
Ingredients
- 1 large piece of Taro, peeled and cut to bite-size
- 1 packet of vermicelli noodle
- 2 garlic cloves, finely chopped
- fish balls
- lettuce, thinly sliced
- a can chicken stock
