noodles Archives ⋆ Budgetpantry | Singapore Mummy Blog on Food, Recipe & Baby

Quick & Easy Braised Ee Fu Noodles

Chris-budgetpantry — Thu, 30 Dec 2021 10:00:30 +0000

If there’s one dish my family always asks for, it’s fried noodles! And braised ee fu noodles are always a top request. Of course, most of the time they ask for char bee hoon – you know how obsessed this family is with char bee hoon! There are many ways I cook char bee hoon, and this recipe from 2013 OMG is one of them. I don’t really use stock cubes anymore nowadays and instead use a bit of hao chi seasoning (haha). Yes I use chicken powder/hao chi in some of my cooking because I don’t think they/MSG are bad at all!

Anyway, I digress. This post is about ee fu mee. I cooked a gravy type using another kind of noodles, the more local style ee mian, and it’s totally different from the stir fried ‘hong kong’ version here. And yes, I know, the claypot ee mee recipe is also ancient, but still can use ok?! I’m trying to get back to blogging recipes because I STILL COOK daily, just that when I DO have spare time, I prefer to cook, surf weibo and nua rather than blog nowadays. I know, I know, wo bian le, but also never bian ok because at the end of the day, THIS BLOG IS STILL HOME (so chim sounding can).

Anyway, I digress again. If you’re a long time follower, thank you for visiting my blog again and I believe you should have gotten here via my Facebook page. If you’re a long time follower who hasn’t got here via my Facebook page or hasn’t even followed me on Facebook then you need to do some self reflection. If you’re some random mom/dude/person who has found me by googling ‘braised ee fu noodles’, welcome! But go follow me on Facebook already: https://www.facebook.com/budgetpantry (Ya my base is Facebook and not IG/TikTok because I’m old school like that)

I also confess that this pic was taken in Aug 2020 and many of you asked for recipes then and I am only doing it now. Forgive me please I will strive to do better (maybe?).

Quick & Easy Braised Ee Fu Noodles (budgetpantry.com)
Makes 4 servings

What you need:

4 servings Ee Fu noodles (I use Sun Brand Dried Hong Kong Yee Fu Mee from any supermarket)
200g lean meat, sliced into strips (you can use chicken or pork – I used shredded leftover pork ribs because well, they were leftover, but lean fillet meat is better)
100g chinese cabbage (wongbok or wawa cai, sliced into strips)
Half a can of straw mushrooms, cut into half (the mushrooms, not the can)
2 tablespoons minced garlic
1 teaspoon minced ginger
1 tablespoon light soy sauce (I use hand flower brand)
1 tablespoon oyster sauce
Drizzle of chinese cooking wine
Pork bone stock, enough to just about cover the noodles (you can mix some 味霸 seasoning (I get mine from Donki) or concentrated stock with water or just use water)
Oil for frying

Steps:

Loosen noodles in boiling water for 1-2 minutes. Drain and set aside. The noodles shouldn’t be completely cooked because we still need to fry them.

Heat up the oil and fry the ginger and garlic till fragrant. Add the meat and fry till it changes colour. Add the straw mushrooms and cabbage and fry for 2 minutes.

Toss in the noodles and add the soy sauce and oyster sauce. Fry for a bit then add stock or water till it just about covers the noodles. Put on the lid and braise for 4-5 minutes.

When time is up, open the lid to reduce the liquid, then finish with a drizzle of chinese cooking wine.

Tip: if you can find yellow chives, add it!

The post Quick & Easy Braised Ee Fu Noodles appeared first on Budgetpantry | Singapore Mummy Blog on Food, Recipe & Baby.

刀削面 Shaved Noodles “Chilli Pan Mee” Style

Chris-budgetpantry — Sat, 07 Mar 2020 17:48:33 +0000

Hello! It’s been a looooong while. I know I owe some of you recipes so I am trying to clear my back log ok! Today I’m sharing a simple dry 刀削面 Knife Shaved Noodles recipe, made Chilli Pan Mee style.

I LOVE 刀削面 dao xiao mian because it’s qq and not as heavy as ban mian. It’s great in steamboat too. I got mine in Sheng Siong but I think I’ve seen it around in Fairprice.

For the crispy prawn chilli, I use this brand also from SS. It’s not that spicy even though it looks fiery. You can add chilli padi if you wish if you need more heat. The shallot oil I use is also ready-made. See what I mean when I say this is a simple recipe? Hahaha. Of course, home made shallot oil is the best but for the time-strapped cook, this is not bad too.

The recipe looks long but it’s because there are so many toppings. Whatever you do, don’t skip the braised minced meat and ikan bilis (and ikan bilis oil). Prawns, spring onions and vegetables are optional but nice to have.

Cbb took a mouthful (hers was without the crispy chilli) and kept exclaiming “it’s so nice, mama!” I hope your little one and your family love it too!

刀削面 Shaved Noodles “Chilli Pan Mee” Style (budgetpantry.com)
Makes 4 servings

What you need:
4 portions刀削面
4 eggs
Handful of spinach or xiao bai cai
Crispy prawn chilli according to taste
Chopped spring onions
Prawns (optional)
Other ingredients as below

Crispy ikan bilis:
5 tablespoons ikan bilis
3 tablespoons oil

Braised meat topping
300g minced pork, marinated for 20 minutes in:
– 1.5 tablespoon oyster sauce
– 1 tablespoon dark soy sauce
– 1 teaspoon light sauce
– Dash of pepper
(for later use) 1 tablespoon minced garlic
(for later use) 4-5 tablespoons water

Seasonings for noodles (per bowl)
1 teaspoon each of:
– Dark soy sauce
– Light soy sauce
– Shallot oil (together with shallots)
– Ikan bilis oil

Steps:

Fry the ikan bilis in 3 tablespoons oil on medium heat til golden brown. This should take about 2 minutes. Once done, transfer the ikan bilis to a plate lined with kitchen paper. Reserve the oil and set aside.

In the same pot, add the minced garlic and marinated minced meat. Fry for 1-2 minutes, then add the water. Continue cooking for 2 minutes, then transfer meat along with gravy to a bowl and set aside.

Boil the prawns if using, remove and set aside. Do the same for the vegetables.

Boil the noodles portion by portion, then mix well with the seasonings. If you have leftover ikan bilis oil, divide it among the 4 bowls.

Now for the poached eggs. I cook mine by cracking each egg in a ladle, then lowering it into simmering water for about 3 minutes. Otherwise, you can check out Simply Recipes for instructions on poaching eggs.

Assemble! Top noodles with ikan bilis, minced meat and gravy, poached egg, vegetables, spring onion and crispy chili. Toss all the ingredients with the noodles and enjoy!

The post 刀削面 Shaved Noodles “Chilli Pan Mee” Style appeared first on Budgetpantry | Singapore Mummy Blog on Food, Recipe & Baby.

Hawker Staple: Fishball Kway Teow Soup

Chris-budgetpantry — Mon, 26 Aug 2013 08:26:38 +0000

To be honest, fishball kway teow soup is not something I would order when I’m out at the hawker centre. There are so many other glorious food to eat! Fishball kway teow reminds me of dieting, sore throat, being unwell and sick, and is not my top choice. Then again, I also wouldn’t order this when I’m dieting because I don’t eat a whole bowl of carbs when I’m trying to lose weight. Sometimes I don’t eat anything at all when I’m detoxing and take a liquid concoction made from organic cactus honey extract, citrus extract, herbs and spices plus lemon juice throughout the day.

Contrary to belief, not eating anything for a few days is doable and is not an “extreme measure”. I love detoxing for the way it makes me look and feel.. and weight does not rebound easily. I lost 6 kg since I tried a 4-day detox program and have kept it off since.

Anyway, back to kway teow soup. It is quite simple to make but did you know that a bowl of kway teow soup contains approximately 2500mg of sodium, which is more than the recommended sodium intake for one whole day? So although it is low in fat, watch the sodium. Leave the soup behind, or cook your own at home!

Makes 4 servings

What I used:

500g kway teow (flat rice noodles)
16 large fishballs from the wet market or those packed in water
A handful of lettuce leaves, sliced thinly (I used endives in the pic above, but you should really use lettuce!)
1 litre water
1 small piece ginger
3 tablespoons dried ikan bilis (anchovies) or use 2 ikan bilis stock cubes
Spring onions and fried shallots, for garnish
Light soya sauce to taste (about 1 tablespoon)
A dash of white pepper

1. Boil kway teow for 30 seconds in boiling water, drain, portion into 4 bowls and set aside.
2. If using ikan bilis instead of stock cubes, add ikan bilis and ginger to water and bring to boil. Lower flame and cook for 15 minutes. Fish ikan bilis out and season with light soya sauce to taste. If using stock cubes, just add them to boiling water.
3. Add the fishballs in the same pot. When cooked, ladle soup and fishballs over prepared kway teow and garnish with spring onions, lettuce and fried shallots plus a dash of white pepper.

How much I spent:

$1 for kway teow
$2.90 for fishballs
$0.50 for ikan bilis/ stock cubes
Everything else from my pantry

Total cost per serving: $1.10

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You can add some garlic oil for fragrance if you wish.. but I normally leave out using extra oil as much as I can. On a side note, I was having a fainting spell that day after preparing the stock and fishballs, and told Jason to portion his own noodle + garnish and ladle the soup over. He took this pic using his handphone.. quite cute.. just throw everything together and eat! Hahaha! Check out his creation:

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