Today, Sunday 6th February 2011, a fourth day of CNY, we are still in the mood of CNY holiday, however some will be returning to work tomorrow. Two of children will be leaving by lunch today. I want them to leave early so, that they won't be trapped in the heavy traffic today. I anticipated the traffic will be terrible today especially the North-South Highway.I prepared this brunch menu today, Singapore Fried Meehoon and Scrambled Eggs Bread Pita.
Singapore Fried Meehoon is quite a unique dish, some serve it white some with chili paste. I dont really know what is the exact colour for this recipe, but I am very sure that I use to have it in white. This is a simple and healthy stir fry noodle dish that I made with very thin rice noodles. I made it plain, no soya sauce but add colourful vegetables like carrot and shredded cabbage. To blend the plain taste of this meehoon I added some beef slice and shrimps.
The Chinese believe cooking long noodles as such during CNY brings good luck and longevity and hopefully the long noodles in this stir fry will bring my family good luck in this new Chinese year of the rabbit.
SINGAPORE FRIED MEEHOON
INGREDIENTS1 package rice noodles /1paket meehoon1 medium carrots, cut in thin slices / 1 biji karot hiris nipis dan memanjang
1/4 cabbage shredded /1/4 kobis dihiris halus
1/4 cabbage shredded /1/4 kobis dihiris halus
2 egss - scrambled / 2 biji telur digoreng pecah5 clove garlic, pounded / 5 ulas bawang putih dicincang
500 ml beef stock /500 stok daging
250 g beef cooked and sliced thinly / 250 gm daging rebus dan potong nipis-nipis
15 medium size shrimps - 1/2 shell and 1/2 retain whole / 15 ekor udang sederhana besar - 1/2 dibuang kulit dan setengah lagi biar kosong
salts and pepper to taste / garam dan lada secukup rasa
Garnishing
Eggs omelette sliced thinly/ Telur dadar yang dihiris nipis
Fried shrimps / Udang gorengPREPARATION
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Place rice noodles in a large bowl. Cover with hot water, and let soften for about 20 minutes. Preheat large skillet or wok. Add garlic. Stir fry until brown and fragrant. Add shrimps, beef and beef stock. Add salts and pepper to taste. Add in carrots and cabbage and cook until both vegetables are done and soften./ Rendam dan lembutkan meehoon dengan air panas. Dalam kuali yang lain panaskan minyak dan tumis bawang putih sehingga kekuningan dan naik baunya. Masukkan udang dan, daging dan stok daging. Kacau rata dan masak sehingga udang masak. Masukkan lada dan garam secukup rasa. Masukkan karot dan kobis dan masak hingga sayuran ni masak dan lembut.
Drain noodles and add softened noodles to wok and scrambled eggs and toss. Move to a serving platter and top with omelette, and fried shrimps. / Tosskan meehoon dan masukkan ke dalam kuali, Kacau rata dan masukkan telur pecah tadi. Gaul rata dan masukkan kedalam pinggan hidangan dan hias mengikut selera masing-masing.
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Satu resipi mihun yang agak sedap, tetapi agak mengelirukan, ada yang merah dan ada yang putih. Saya tidak tahu apa sebenarkannya warna mihun Singapore ini. Kalau di Pulau Pinang, tempat yang famous menyediakan mihun Singapore ni ialah Cafe Craven A, berdekatan dengan KOMTAR Pulau Pinang, warnanya putih dan sedap dimakan dengan cili jeruk. Tetapi kalau ditempat lain mihunnya berwarna merah sama sperti Mi Siam dan Mihun Goreng biasa. Untuk resipi ini saya membuatnya kosong, sama seperti apa yang saya makan di Cafe Craven A. Anak-anak pasti mengemarinya kerana ia tidak pedas.
Penting untuk resipi ini ialah air rebusan daging, tak kira ayam atau daging. Untuk mencantikan sajian masukkan parutan karot dan kobis serta telur pecah. Lain-lain bahan boleh ikut selera masing-masing samada nak dimasukkan bebola ikan mahupun sotong. Memang sesuai dijadikan sajian pagi, petang dan majlis-majlis keramian.
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Next Post -Scrambled Pita Bread
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