Homemade Carrot Noodles.....

Recently I bought a versatile juicer that can also process noodle. So after juicing my carrots, I add the juice into flour mixture to knead into a dough. I add some eggs to make a more springy noodle. Homemade noodles is fresh and you can add other juices like wheat grass or spinach for a healthier meal.

Divide dough into small pieces .......

Noodles are process by my juicer machine.......

Ingredients:

500 g medium protein flour

3 eggs

3 tbsp carrot juice

3 tbsp water

10g oil

1 tsp salt

Method:

I used my thermomix machine to knead into a smooth dough. Those without it can used a bread maker or manually knead with hand which takes about 10 minutes to become a smooth and elastic dough. Leave the dough to prove for an hour cover with a damp cloth. For my noodle maker I just divide the dough into 10 small oblong shaped and press into the juicer to cut out. Wonderful isn't it to have such a good invention saving all my time and hardwork instead of roll out into thin sheets with a rolling pin which my weak arthritis hand could not do. So there is no kneading, rolling or cutting for me to do by hands. Easy peasy for me and I can made any noodles I want in less than 10 minutes. Flat pan mein noodles, round noodles, thin wan tan noodles is all I can made with just a change of the desired nozzle.

A Bowl of Udon in Soya Milk.....

These days I keep reminding myself that I need to eat healthy food to keep my inflammation down. I do not want to rely totally on my toxic medication to keep me going. So for lunch yesterday, I made my own soya milk from organic soya beans and cook some Udon (Japanese rice noodles) to go with it. Soya products are high in antioxidants and nutrients that have anti-inflammatory effects. Here is to share the recipe.

A bowl of homemade unsweetened soya milk......


Spring onion, cherry tomatoes, dried bean curd skin..(I love dried bean curd skin).................

My favorite, golden mushroom......

Japanese rice noodles..........

My squids, prawns, crabmeat and fishballs.....

Ingredients:

A handful of Udon

A bowl of unsweetened soya milk

A handful of Golden mushrooms

Seafood of your choice(clam,prawns, squids, fish or fishballs)

3 small tomatoes

1 stalk spring onion

2 bak choy leaves

Method:

Cut spring onions into sections and tomatoes into halves. Scald Udon and golden mushroom til cook and set aside.

Mix spring onion sections, tomatoes, soya milk in a pot and bring to boil. Then add Udon, golden mushroom, bak choy, seafood and fishballs and simmer in low heat for a minute til cook. You can also add in an egg before serving.

Mee Rebus Cravings.......

Most Malaysians would have love this Malay dish as I do. Mee is the Malay word for noodles. Rebus means boiled. Actually the noodles (fresh yellow noodles) are just blanched and eaten with a spicy and sweet gravy with some garnishing of prawn crisps, hardboiled eggs, fried bean curd and bean sprouts. Lime juice is added to it before serving to add some tangy flavor to it.

Mee Rebus needs a lot of time to prepare so cooking it at home is once in a while when rice fails to interest any eaters. The secret of a good mee rebus lies in its gravy that consists of chilli paste, sweet potatoes, coconut milk, and prawns. Most outside bought mee rebus has a watery gravy with not much taste. So when I have a craving for it, I find time to cook it at home. Here is the recipe to share..

Ground ingredients:

15 dried chillies, seeded

20 shallots

4 cloves garlic

4 cm tumeric root

2 cm lengkuas

30 black peppercorns

2 tbsp preserved soya bean paste

Frying the chilli paste .........

Stirring the gravy..............

Blended ingredients:

1 packet (200ml) santan

800 g sweet potatoes-steamed

600 g small prawns- shelled

10 to 12 cups water or stock

Seasoning:

2 to 3 tsp salt

2 tsp sugar

2 tsp chicken or beef stock granules

Thickening:

1/2 tbsp rice flour

3 tbsp water

Garnishing ingredients:

4 to 5 hard boiled eggs quartered

3 stalks spring onion- chopped

5 green or red chilli- sliced

10 small limes- halved

300 g bean sprouts- talied and blanched

1 cucumber, shredded

3 pieces deepfried hard beancurd- sliced

prawn crisp- crushed lightly

Prawn crisps batter:

180 g plain flour

200 ml water

1/2 tsp salt

dash of pepper

1/2 tsp chicken granules

50g mashed prawns

1 kg yellow mee- blanched

6 tbsp oil

Method for gravy:

Heat oil in kuali and fry ground ingredients til fragrant and oil seperates. Pour in blended ingredients and bring to a slow boil. Lower heat and simmer for 5 to 10 mins. Add in seasoning and rice flour mixture to thicken the gravy. When it comes to a boil again, turn off heat. Reheat again just before serving.

Frying the prawn crisps.......

Method for Prawns Crisp:

Combine all the ingredients to a smooth paste. Heat oil in kuali til hot. Spoon a tablespoon of batter into hot oil. The batter will gradually spead out into a crispy piece.Fry til golden brown. Drain on absorbent paper and keep in air tight container before serving.

To serve, scard yellow mee and beansprouts. Drain and put on a plate. Add all the garnish ingredients on top and then pour hot soup gravy over .

My Ang Chiew Mee Sua..aka..Red Wine Noodles....!

The handmade mee sua.......white noodles....from Ayer Tawar.

The bottle of red wine .............made by my mum.

The delicious bowl of 'ang chiew mee sua'......................

For the Chinese hokkiens and hock chiews....a bowl of mee sua cooked with red wine or 'ang chiew' is a must for birthdays....i will blog about the making of the mee sua and the red wine in my later post...but for now i will share with my readers how i cook my 'ang chiew mee sua'........specially for Lena.

Ingredients:

8 -10 slices of old ginger

2 tbsp sesame oil

1 cup chinese red wine (ang chiew)

1 free range chicken- cut into bite size pieces

5 -6 bowls water

salt to taste

Method for soup:

1. Fry the ginger slices in sesame oil til very fragrant.

2. Add in the chicken to fry til half cook (about 2 to 3 mins).

3. Pour in 1/4 cup of the red wine and stir-fry til dry.(a little at a time)

4. Add in 1 tsp salt to fry and pour in another 1/4 cup of redwine..cook covered for about 5 mins.
5. Then add in water and the rest of the red wine to simmer in low heat for about 20 mins.

Cook til chicken is tender.

Pour in red wine........................

The bowl of red wine soup.......................

For cooking the mee sua:

Boiled a big pot of water. When water boils ....put in the mee sua and stir the mee sua with a chopstick til cook...about 1 min. Then take out mee sua and put in a bowl. Pour red wine soup over mee sua when ready to serve only...because the mee sua will double in size or' bloated 'when soup is pour in.

The Hock Chiews cook this red wine noodles for the mothers after they give birth...... almost every meal they have to eat this during their confinement .....it is said to be nutritious!