Stir Fried Longevity Noodle

Stir Fried Longevity Noodle

All Chinese like to cook this dish during birthday celebrations

or festivals because this noodle symbolises Longevity. 

My family loves this noodle because the taste is not the same as

the yellow noodle sold on the market which is full of boric acid which

is bad for our health.   With this blog, my kids and I would like

to wish their father / husband respectively "A Very Happy Father's Day"

and also to all father out there in this world.

May my husband be blessed with good health, abundance of wealth,

joy, happiness and longevity.

My dear hubby with Jim Carrey....ewww.....I do not like this actor.

Took it during our Bangkok trip early this year, New Year

at the Madame Tussaud.

From Left to Right :-

My lovely daughter, I, Jackie Chan (Hong Kong Actor),

My Chatter Box Son and My dear Hubby.

Ok...back to the recipe.....Happy Cooking   :)

115g of Choy Sum Vegetable.

400g Longevity Noodle.

110g Tai Tow Choy (Big Head Vegetable).

110g Fish Cake.

9 pcs of Meat Balls.

Meat Balls - Wash, drain and quarter.

Tai Tow Choy (Big Head Vegetable) - Soak for 20 minutes,

rinse and squeeze out the water (do it a few times, if not, 

it will be very salty) and then chop finely.

Fish Cake - Wash, drain and slice.
Choy Sum Vegetable - Wash, drain and cut into 1 inch in length.

Once your pot of water is boiling, pour in all the noodles
to cook it.

Once you tested that the noodles are cooked,
switch off the fire.

Drain the water using the colander.
Save some of the noddles water.

Once your cooking oil is heated up, pour in some
minced garlic and stir fry a few seconds.

Then pour in the Tai Tow Choy (Big Head Vegetable).

Stir fry for a few minutes.

Then pour in the meat balls, fish cake and stir fry further.

Lastly, pour in the vegetable.

Stir fry further until the vegetable is cooked.
Dish out and keep at one side.

With the same wok, pour in some oil and once the oil
is heated up, pour in the noodle and stir try further.
If you noticed that the noodle sticking together,
pour in the noodle water (one cup or more) that you kept earlier.
Stir fry further (you don't have to stir fry so long because
the noddle has been pre-cooked earlier).

Pour in dark soya sauce, soya sauce and pepper.
Sorry lah, I do not measure it because for me, I just agak-agak
(rough estimate).  Try not to pour so much of soya sauce
because your Tai Tow Choy (Big Head Vegetable) is salty.

Lastly, pour in the earlier pre-cooked meat balls, fish cake and
vegetable and stir fry further.  Taste it and adjust the
seasoning further to your choices.

Simple to cook and Delicious to eat.

When I came back from doing errands with my mother,
I found that the noodles all gone.  Even all the plates and dishes
are washed and cleaned.
Later found out that beside my hubby, daughter, son eat it,
my son's friend who drop by at our house couldn't resist this home cooked 
Longevity Noddles.  Keep on telling my son that it is delicious.
My son told me that he force his friend to wash the plate and dish....
so bad of my son but according to my son, his friend is happy
to wash it because his stomach is very happy and full of delicious noodles.
:)

Steamed Pumpkin Kueh

Steamed Pumpkin Kueh

This steamed kueh or cake is one of the Chinese favourite

snacks for Malaysian which you can find it in Dim Sum restaurants

also.  You eat it with or without sweet or chilli sauce or even pan fried.

The texture is a bit soft but overall, it is edible.  If less 10% of water,

the texture will be perfect.  Because my rice flour was short of 45g,

I minus some water....should have minus more water.  

Next try, if not enough of rice flour, I won't 'main-main" (play)

with it. Ha ha Ha.  Both of my dearest colleagues Stephanie Chua and

Elly Chong agreed to my statements while they are sampling it for 

their breakfast which I have brought for them.   

They also said to add more salt and pepper.

500g Rice Flour.

500g Pumpkin (Diced).

3tsp Salt / 2tsp Pepper / 2tsp Chicken Stock / 2tsp Five Spice Powder.

2 litres Water.

One Packet of Choi Bo (Salted Preserved Radish).

Note : Soak and wash a few times.  Later squeeze all the water.

Pan fry the Choi Bo with little bit of oil and keep at one side.

Mix well the Water with the Rice Flour and keep at one side.

Heat up the wok with 1/2 tablespoon of cooking oil.

Pour in the diced Pumpkin and stir for few times.

Note  :  Do not over cook it.

Pour in the Salt, Pepper, Chicken Stock and Five Spice Powder

and stir until well combined.

Pour in the Rice Flour batter.

And keep on stirring, stirring with medium fire.

Do not stop stirring because the bottom will burn very easily.

Keep on stirring.

Note  :  Taste the batter, if the batter is bland, adjust the seasoning

to your choice.

Until the mixture turn thick and stiff.

Once you notice the batter leaving the side of your wok 

or lumping all together, then it is done.  Turn off the fire.

Pour the half batter into a well grease pan and smooth

the top with the back of your spoon.

Pour the other half balance of the batter into another

well grease pan and smooth the top with the back of your spoon.

Steam the batter with rapid boiling water for 50 minutes

or until the skewer come out clean.

This is another picture that I used bamboo steamer.

Steam the batter with rapid boiling water for 50 minutes

or until the skewer come out clean.

Once done, let it 100% cool because cutting into desired sizes.

Look appetizing?

You have to cook it in order to taste it because I cannot courier to you!!!

Happy Cooking.

Stuffed Fried Tauhu (Tauhu Sumbat)

Stuffed Fried Tauhu (Tauhu Sumbat)

Malaysians' favourite snack.  I just love it.

Our company provided us with a free lunch from Monday to Friday and 

last few days ago when I went down to the Cafetaria, I saw this Stuffed Fried

Tauhu at the appetizer corner and without any hesitation,

I quickly took 4 pieces.  Ha Ha Ha...I am not the greedy dragon,

it is 4 small pieces and not the whole 4 pieces.

While eating, I told myself that I am going to make it during this weekend.

Well, as promised to myself, I make it today.

Whoever do not cook, will find this recipe the easier to make.

Do it, I am sure your family or friends will love it.

8 pieces of firm Beancurd (Tauhu).

One Cucumber and One Carrot.

Pat dry the Beancurd and cut diagonally into half.

Shred or slice the cucumber and carrot.

Heat up the cooking oil.

Deep fry all the beancurds around 3 minutes or until crispy on the outside.

Remember to on and off turn the beancurds.

Once done, lift it up and drain the oil by using the rack on top of the pot for

few minutes.  By doing so, your beancurds won't be oily.

Slit the beancurd from one end of the other end.

Pry open slightly by using your fingers and scoop

in the carrot and cucumber.

Look like this.  Put at one side.

Drizzle with some Thai Sweet Chili Sauce.

This afternoon I read my daughter's blog (CapturingCaely) and very amused 

towards those insecure young adults.  My daughter is a very well behaved girl 

with high values, she knows what is right and wrong, she does not go out 

hunting for guys or sleep around with guys, kissing guys in the public, hugging 

guys in the public because she needs to concentrate in her A Level seriously 

and the good list goes on and on. Why on earth will this girl in her college think 

that my daughter is chasing after her boyfriend.  I think they watch too much 

of bad TV or movies.  I admit my daughter do have dreams to have good 

boyfriend, but to her, this is not the right time because she wanted to study 

hard to get good results in the A Level, she needs to concentrate in her study 

and not prowling for boys.  My son said that maybe this girl thinks that our 

daughter is prettier, smarter than her, that is why she is so insecure.  

We told her not bother with this kind of things.  We pity their parents.