Kulinarya Cooking Club - Lola's Pancit

Here's my very first challenge for Kulinarya Cooking Club, and I already have a confession to make: I'm a rice girl!  I love rice and from time to time love things eaten with bread or with pasta, but I hardly look forward to eating asian noodles.  Only in the last few years that I've been cooking noodles, because I've been exposed and drawn to the spicy and flavoursome Malaysian/Singaporean noodle dishes, like laksa, char keow teow, mamak mee goreng and mee siam.  My children, on the other hand, love ALL noodles, so I'll post here my mom's pancit that she cooks for my children.  

3 cakes of fried yellow noodles*(Ayam brand)
100 g sotanghon
2 cups of shredded cooked chicken breast or chicken meat from frames
1 L chicken stock**
5 cups cabbage, shredded
2 carrots, julienned
1 brown onion, chopped
3 cloves garlic, chopped
2 T fish sauce
2 T soy sauce
white or black pepper
and of course calamansi (or lemon) to serve

Saute garlic and onion.  Add the vegetables and chicken. Set aside.  Place chicken stock in pot and add the instant noodles one at a time until it partially softens. Do the same for the sotanghon.  Once all the noodles are partially cooked, transfer everything in the pot. Season and cook a little longer together until noodles are cooked and the stock evaporates until noodles are not too wet. Be careful not to over mix and over cook otherwise the noodles will break.

* instant noodles that come without the seasonings
**chicken stock: Boil 3 chicken frames/bones in approximately 1.5 L of water. Once it boils, lower heat to simmer for an hour. Collect chicken meat from the bones and put aside. Strain the chicken stock, and place in refrigerator until fat settles and solidifies. Discard solidified fat.

Char Kway Teow

Ingredients:

1 lb kway teow (fresh flat rice noodles)
2 chinese sausages (lap cheong), sliced
4 oz chinese barbeque pork, sliced
8 oz small raw shrimp
8 oz raw squid
1/2 bunch of choy sam (or chinese cabbage), cut into 3-in long
1 cup beansprouts, tailed
2 T sweet soya sauce
1 T dark soya sauce
1 T light soya sauce
1 T oyster sauce
white pepper to taste
4 T canola oil
2 tsp garlic, chopped
2 eggs, beaten
fried shallots


Option:
200 g beef, sliced thinly - instead of using seafood.


Method:

1. Separate noodles. If left in the fridge prior to using, heat in the microwave for 2 min (high) heat to soften and this makes it easier to separate.

2. If using beef, marinade beef pieces in 1 T soy sauce and 1 tsp sesame oil.

3. Heat a large wok. Fry the beef pieces until they just turn pink, set aside. Fry the pork, shrimp, squid and lap cheong for 2-3 minutes until cooked. Set aside.

4. Stir-fry the vegetables until just cooked. Set aside.

5. Combine all the soya sauces.

6. In a hot wok, saute the garlic. Toss in the beaten eggs, and immediately mix around to break the eggs into smaller pieces. Throw in the noodles and the soya sauces and pepper. When the noodles soften a little, throw in the pre-cooked beef, seafood and vegetables and the beansprouts.

7. Garnish with fried shallots. Serve with sliced red chillies in soya sauce, or picked green chillies in soya sauce

Source: internet

Seafood & beef Ho Fun with egg sauce

I have been trying to cook this noodle dish - sold at most Malaysian or Singaporean restaurants - to enjoy it at home, too. As with most noodle dishes, it's time consuming to prepare ingredients, but cooking it is fast. After you've cooked it you can give yourself a pat in the back for the good effort.


Ingredients:

(1 kg) flat rice noodles, fresh (not dried)
(500gm) beef skirt, cut thinly at the diagonal, 2 inches wide
(400gm) prawns, shelled and deveined
(400gm) choy sam (petchay), cut 3 inches long
(3) garlic cloves, chopped
(1) egg, beaten
(1.5 L) chicken stock
(500ml) water
(1-2 T) fish sauce
(1/8 tsp) white pepper
(1 T) light soy sauce
(2 tsp) dark soy sauce
corn starch
canola oil

Procedure:

a) Toppings: Marinade the beef with 1T of light soy sauce for 10 minutes. Stir-fry the beef until cooked and set aside. Stir-fry the prawns and set aside. Stir-fry the choy sam until they just turned bright green and set aside.

b) Egg gravy: Place 1/2 the prawn shells and heads in a pot with 500ml of water and let it boil. Strain the prawn stock and add this to the chicken stock. Saute the garlic and toss this in the combined stock. Season with white pepper and fish sauce to taste. Thicken the stock with about 10 tsp of cornstarch dissolved in 1 cup water. When the stock has thickened to desired consistency, slowly add the beaten egg and gently stir the stock to let the eggs form thin strands. Do not stir for too long as this would destroy the thin egg strands.

c) Noodles: If the packet of noodles was refrigerated and it hardened, remove it from plastic and microwave on high (700kW) for 3-5 minutes until noodles are just soft to separate into individual noodle strands. Heat the wok and place about 1T of vegetable oil when it's hot. Fry half of the packet of noodles at a time to make it easier to handle. To this add approx. 1 tsp of dark soy sauce. Quickly toss noodles over to prevent it from sticking the wok. Briefly cook noodles until they look softer and heated through. Plate the noodles, arrange over them the cooked toppings and finally pour the hot egg gravy on them. Serve with cut fresh chillies in soy sauce as its dipping sauce.

Variation: You can add sliced fishballs, squid, fish cake and chicken as toppings.

Source: jen at work original