Pork Ball Curry with Egg Noodles

Preparation time: 15 minutes

Total cooking time: 20 minutes

Recipe serves 4

Ingredients

200g pork mince

3 cloves garlic, chopped

2 stems lemon grass (white part only) finely chopped

3 cm piece ginger, grated

1 tablespoon oil

1-2 tablespoons Green curry paste

1 ½ cups coconut milk

1 cup water2

2 tablespoons fish sauce

2 teaspoons soft brown sugar

½ cup chopped fresh Thai basil leaves

200g fresh Hokkien noodles

3 spring onions, sliced

Fresh coriander leaves

2 red or green chillies, sliced

Method

• Chop the pork mince with large knife. Next, mix together garlic, lemon grass,ginger and pork mince in a bowl. Create into small ball sized with teaspoon.

• Heat oil. Mix in curry paste and cook at a low heat flame and stir constantly for a minute. Add in water and coconut milk. Keep stirring. When boil, lower the heat and leave to simmer for 5 minutes uncovered

•  Add in pork balls and cook for 5 minutes. Mix in fish sauce, brown sugar and chopped basil as well.

• Boil the noodles in hot water for 4 minutes. Remove and drain the noodles when cooked. Place the noodles on a plate and pour in the sauce and the pork balls. Toss together to mix well and serve hot. Sprinkle coriander leaves, chillies and spring onions on top.

Curried Rice Noodles with Chicken Recipe

Preparation time: 25 minutes

Total cooking time: 10-15 minutes

Recipe Serves 4-6

Ingredients

200g thick rice stick noodles

1 ½ tablespoons oil

1 tablespoon red curry paste

3 chicken thigh fillets, cut into fine strips

1-2 teaspoons chopped red chillies

2 tablespoons fish sauce

2 tablespoons lime juice

100g bean sprouts

½ cup roasted chopped peanuts

¼ cup crisp fried spring onion

¼ cup crisp fried garlic

1 cup fresh coriander leaves

Method

• Cook thick rice stick noodles in a pot with boiling water for approximately 2 minutes. When cooked, remove noodle and drain. Toss noddle with 2 teaspoons of the oil. This helps to prevent the noddles from sticking together. Set aside.

• Heat oil in a wok. Mix in curry paste and stir for 1 minute. Add the chicken strips into the wok and stir fry 2 minutes or until golden brown. Return chicken to the pan.

• Mix the chillies, lime juice and fish sauce into pan. Simmer for 1 minute. Finally, add bean sprouts and noodles into pan together. Remember to toss well. 

• Serve noodles on plates. Sprinkle spring onion, peanuts, garlic and coriander leaves on top. Serve hot.

Vegetarian Rice Noodles Recipe

Preparation time: 25 minutes

Total cooking time: 5-7 minutes

Recipe serves 4-6

Ingredients

100g fried bean curd

8 dried Chinese mushrooms

250g rice vermicelli

2 tablespoons oil

3 cloves garlic, chopped

4 cm piece ginger, grated

1 medium carrot, peeled and cut into thin shreds

100 g green beans, cut into short lengths

½ red capsicum, cut into fine strips

2 tablespoons Golden Mountain sauce

1 tablespoon fish sauce

2 teaspoons soft brown sugar

100g bean sprouts

1 cup finely shredded cabbage

50g bean sprouts, extra, scraggly ends removed, to garnish

Chilli sauce for serving

Method

1. Cut beat curd into small sized cubes. Soak dried Chinese mushrooms in hot water for 20 minutes. Drain and slice the mushrooms into small strips.
2. Soak vermicelli in a bowl with hot water. Leave it 1-4 minutes until vermicelli is soft. Drain the water.
3. Heat oil in wok. Add garlic, ginger and bean curd. Stir fry for 1 minute or until fragrant. Next, add in carrot, beans, mushrooms and capsicum strips into wok and stir fry for 2 minutes. Mix in sauces and sugar into and toss together well. Steam for 1 minute.
4. 4. Add vermicelli, bean sprouts and cabbage into wok. Toss well. Cover and steam for 30 seconds.
5. Serve noodles on a plate. Sprinkle and garnish with bean sprouts and cabbage. Serve together with chilli sauce.

Fried Noodles with Mushrooms and Barbecued Pork Recipe

Preparation time: 30 minutes
Total cooking time: 6 minutes
Recipe serves 4

Ingredients

8 dried Chinese mushrooms

2 tablespoons oil

4 cloves garlic, chopped

4 cm fresh ginger, grated

1-2 teaspoons chopped red chilli

100g barbecued pork, cut into small pieces

200g fresh Hokkien noodles

2 teaspoons fish sauce

2 tablespoons lime juice

2 teaspoons soft brown sugar

2 tablespoons crisp fried garlic

2 tablespoons crisp fried onion

Chilli flakes

Method

1. Soak mushrooms in hot water for approximately 20 minutes. Remove and drain mushrooms. Cut them into strips.
2. Heat oil in a wok. Add garlic, ginger and chillies together and stir fry for 1 minute or until fragrant over high heat. Add pork and stir fry for another 1 minute.
3. Next, add Hokkien noodles and mushrooms into wok and toss together. Mix in the fish sauce, lime juice and soft brown sugar into wok. Toss together. Cover and let it steam for 30 seconds. Put noodles on a serving plate. 
4. Sprinkle with fried garlic, onions and chilli flakes over the top. Garnish with spring onions.

Chiang Mai Noodles Recipe

Preparation time: 20 minutes
Total cooking time: 15 minutes
Recipe Serves 4

Ingredients

3 French or Asian shallots

400g fresh Hokkien noodles

1 tablespoon oil

6 cloves garlic, chopped

2 teaspoons finely chopped red chillies, optional

1-2 tablespoons red curry paste

350g lean chicken or pork. Finely sliced

1 carrot, cut into fine, thin strips

2 tablespoons fish sauce

2 teaspoons soft brown sugar

3 spring onions, finely sliced

¼ cup fresh coriander leaves

Method

1. Peel and chop the shallots.

2. Cook the noodles in a wok or pan of rapidly boiling water for 2-3 minutes until they are just tender. Drain and keep warm. Heat the oil in a wok or large frying pan until it is very hot. Add the shallots, garlic, chillies and curry paste; stir-fry for 2 minutes or until fragrant. Add chicken or pork to wok in 2 batches and cook for 2 minutes or until meat changes colour.

3. Return all meat to wok. Add carrot, fish sauce and brown sugar to wok; bring to boil. Divide noodles between serving bowls and mix in portions of the chicken mixture and spring onions. Top with coriander leaves.

Hint

This dish must be served as soon as it is cooked or noodles and vegetables will become soggy.

Fried Crispy Noodles (Mee Grob) Recipe

Preparation time: 30 minutes
Total cooking time: 20 minutes
Recipe serves 4

Ingredients

100g rice vermicelli
2 cups oil, for frying
100g fried bean curd, cut into matchsticks
2 cloves garlic, finely chopped
4cm piece ginger, grated
150g chicken or pork mince, or a combination of both
100g raw prawn meat, finely chopped
1 tablespoon white vinegar
2 tablespoons fish sauce
2 tablespoons soft brown sugar

2 tablespoons chilli sauce

1 teaspoon chopped red chillies

2 small knobs pickled garlic, chopped

¼ bunch fresh garlic chives, chopped

1 cup fresh coriander leaves

Method

• Place the vermicelli in a bowl of hot water for 1 minute; drain and allow to dry for 20 minutes. Heat oil in a wok or deep pan; add the bean curd in 2 batches and cook for 1 minutes or until golden ad crisp. Drain.

• Add the completely dry vermicelli to wok in several batches; cook 10 seconds or until puffed and crisp. Remove from the oil immediately to prevent the vermicelli absorbing too much oil. Drain on paper towers; allow to cool.

• Drain all but 1 tablespoon of the oil from the wok. Reheat wok over high heat and add the garlic, ginger, chicken/pork mince and prawn meat; stir-fry for 2 minutes or until golden brown. Add the vinegar, fish sauce, brown sugar, chilli sauce and chillies; stir until boiling.

• Just before serving, add the noodles and bean curd to the wok and toss thoroughly. Quickly toss through the pickled garlic, chives and coriander.

Thai Fried Noodles (Phad Thai) Recipe

Preparation time: 25 minutes
Total cooking time: 10-15 minutes
Recipe serves 4

Ingredients

250g thick rice stick noodles
2 tablespoons oil
3 cloves garlic, chopped
2 teaspoons chopped red chillies

150g pork, thinly sliced

100g peeled raw prawn meat, chopped

½ bunch garlic chives, chopped

2 tablespoons fish sauce

2 tablespoons lime juice

2 teaspoons soft brown sugar

2 eggs, beaten

1 cup bean sprouts

sprigs of fresh coriander 

¼ cup roasted peanuts, chopped

Method

1. Soak the rice stick noodles in warm water for 10 minutes or until they are soft. Drain and set aside. Heat the oil in a wok or large frying pan. When oil is very hot, add garlic, chillies and pork; stir constantly for 2 minutes.

2. Add the prawn meat to the wok. Cook, stirring constantly, for 3 minutes. Add the garlic chives and drained noodles to the wok; cover and cook for another 1 minute.

3. Add the fish sauce, lime juice, sugar and eggs to the wok. Toss well with tongs or two wooden spoons until heated through.

4. Sprinkle the sprouts, coriander and peanuts. Traditionally served with crisp fried onion, soft brown sugar and chopped peanuts on the side.

Variation

Use chicken and/or tofu and other vegetables such as carrot or capsicum strips, or shreds of bok choy.

Nyonya Fried Mee Siam Recipe

Ingredients

300g Vermicelli (Bee Hoon)
300g Prawns
150 Chives (Koo Chye)
3 Eggs
1 Thumb Sized Tamarind
5 Limes
15 Dried Chilies
15 Cloves Shallots
4 Cloves Garlic
4 tbsp Soybean Paste (Tau cheo)
½ Inch (1tsp) Shrimp paste
100g Dried SHrimps
6 tbsp Cooking Oil
300g Bean Sprouts
1 tsp Salt
½ tbsp Sugar

Method

1. Soak Vermicelli in water. Remove prawn shells. Cut chives into sections. Beat eggs and fry into an omelette. Cut into thin shreds. Mix tamarind with 1 cip of water and cut limes into halves.
2. Pound dried chilies, shallots, garlic, tau cheo, shrimp paste and dried shrimps together. Heat up oil and fry the pounded ingredients until fragrant.
3. Add in bean sprouts, vermicelli, salt, sugar and tamarind juice and fry until the vermicelli softens.
4. Add in the prawns and fry until dry.
5. Garnish with chives and omelet shreds. Serve with limes.

Asam Laksa Recipe

A very famous Malaysian noodle recipe. Asam laksa is a sour fish based soup serve together with either noodles or vermicelli. Variants of Assam Laksa can be found such as the Penang Asam Laksa, Johor  Laksa, Ipoh Laksa and others. The name of Penang, Johor and Ipoh is derived from different towns found in Malaysia indicating the cuisine original source.

Ingredients

5 Ikan Kembong / Mackerel (Steamed/ Poached, flesh removed, serve the liquid)
2 Stalkers Ginger Torch (Bunga Kantan)
1 Bundle Daun Kesum /Laksa Leaves
2 pcs Dried Tamarind/ Asam Keping
1 Onion (Minced)
2 Stalks Lemon Grass
2 tsp minced Red Chilies/ Chili Paste
½ " Belacan (toasted)
2 tbsp Shrimp Extract/ Otak Udang
1 Cucumber (Cut into match sticks size)
1/8 Pineapples (Thinly sliced/ cubes)
1 Red Chili or Bird's eye Chili (Cili Padi) (Thinly sliced)
50g White Cabbage (Shredded)
1 Hard Boiled egg (Cut into Wegdes/Sliced)
20gm Mint Leaves
1 Onion (Thinly Sliced)
3 Liter Water
Salt to taste
1 Kg Noodles/ Vermicelli (Blanched)

Method

1. Boil the water. Add in Bunga Kantan, Daun Kesum, lemon grass, asam keping, fish cooking liquid, minced onion and chili and toasted belacan, simmer for 20 minutes.
2. Add in the minced fish flesh, shrimp extract and salt to taste. Further simmer for 5 minutes.
3. Portion out the noodles in a bowl. Pour in hot gravy and topped it with cucumber, pineapple, shredded cabbage, slide onions, cili padi, and garnish with hard boiled egg and mint leaves.

Fried Mee Hoon / Fried Vermicelli Special Recipe

A very famous Chinese recipe dish and can be easily found in any Chinese restaurants. Vermicelli or often refereed to as 'mee hoon' by the Chinese community is a type of noodle variant. A wide range of preparation for vermicelli dishes can be found such as Fried Vermicelli, served with fish or chicken soup and Dry 'Kong lou' style mixed with dark soy sauce. An extremely tasty and easy to prepare dish.  

Ingredients

600g Vermicelli (Mee Hoon)
300g Bean Sprouts
200g Chicken Meat
200g Fresh Shrimps
1 Big Onion (Sliced)
2 Red Chillies
100g Lettuce

Sauce

3 tbsps Tomato sauce
1½ tbsps Chili sauce
1½ tbsps Oyster sauce
2 tbsps Soya Sauce
1 tsp Sugar

½ tbsp Chicken powder
Pepper to taste
2 Bowls water

Method

1. Heat 4 tbsps of oil in wok, stir fry the onion, chicken meat and shrimps until cook.
2. Add in sauce, pour in mee hoon and stir fry evenly.
3. Add in the bean sprouts and chilies.
4. Serve on plate.

Tips
The dish will be more tasty if cooked until the sauce dries up and the vermicelli are loosened when stir frying.