One Pan Creamy Chicken Orzo

This creamy chicken orzo is a quick and easy weeknight meal that takes only 30-35 minutes and you only need one pan.

This comforting recipe features lots of veggies ie cherry tomatoes and spinach is a super creamy sauce made with basil pesto serves with juicy and tender chicken seared with olive oil, smoked paprika and Italian seasoning.

Ingredients:

Chicken:

• 600g chicken breast or chicken fillet
• 1 tsp smoked paprika
• 1 tsp Italian seasoning
• salt & pepper 
• 2 tbsp olive oil

Orzo:

• 1 cup uncooked orzo
• 5 cloves garlic, minced
• 1 tbsp olive oil
• 280g cherry tomatoes, sliced in half
• 2 cups chicken stock
• ½ cup double cream
• ¼ cup basil pesto

Method:

Chicken: Slice the chicken into thinner strips. If you are using chicken fillets, you do not need to slice it. Generously season the chicken with smoked paprika, Italian seasoning, salt and pepper.

Heat a large, heavy bottom skillet over medium heat. Add 2 tbsp of olive oil. Add the chicken. Cook the chicken on medium heat for about 3 minutes per side. Remove chicken to a plate.

Cook Orzo: To the same skillet add 1 cup of uncooked orzo, 5 cloves of minced garlic and 1 tbsp olive oil. Cook the orzo on medium heat, stirring, for about 2 minutes until browned.

Add 2 cups of chicken stock, half of the cherry tomatoes and ¼ tsp of salt. Bring to a boil, then reduce to a simmer and cook for about 5-10 minutes, occasionally stirring to prevent the orzo from sticking to the bottom of the pan, until the orzo is cooked through.

Add spinach and the remaining cherry tomatoes. Stir everything on low-medium heat until the spinach wilts.

Add double cream and basil pesto to the skillet with orzo and veggies and stir to combine. Season with salt and pepper, if desired.

Return the chicken to the skillet. Allow the chicken to simmer in the sauce to heat through and until the chicken is completely cooked through.

Chickpea Coconut Curry Noodles Soup

This creamy Thai-inspired coconut noodle soup is the simplest weeknight dinner. Made with flavourful Thai curry paste, coconut milk, peanut butter, plenty of fresh herbs and lime juice. 

The broth is made with vegan stock and it is easily adaptable to non vegan i.e. using chicken or meat to your preference. It is packed with veggies and canned chickpeas. This soup is creamy, comforting, hearty and delicious!

Ingredients:

• 2 tbsp sesame oil
• 1 onion, sliced
• 2 red pepper, sliced
• 3 cloves garlic, minced
• 1 tsp fresh minced ginger
• ½ tsp turmeric
• ¼ tsp pepper
• red pepper flakes, to taste
• 3 tbsp red curry paste
• 3 cups of vegetable stock, use chicken stock for non vegan
• 1 can coconut milk
• 2 tbsp soy sauce
• 3 tbsp peanut butter
• 1 can chickpeas, rinsed and drained
• 2 handfuls chopped kale
• 2 tbsp chopped coriander
• 1 lime juiced, plus some for serving
• dry linguine for 6 people

Method:

Heat the sesame oil in a stock pot over medium heat. Add the onions, bell peppers, garlic, ginger, turmeric, pepper and red pepper and cook for 2-3 minutes, stirring frequently.

Add the red curry paste and cook for another minute. Pour in the vegetable stock, coconut milk, soy sauce, peanut butter and chickpeas. Stir to combine and bring to a boil. Lower the heat and simmer for 15-20 minutes.

Meanwhile bring a pot of water to boil and cook the linguine according to the packet instruction. Drain and set aside.

Add the kale, chopped coriander leaves and lime juice to the soup and cook for a couple of minutes or until the kale is wilted. taste and adjust seasonings as needed.

To serve, add the noodles and soup to each bowl. Top with more chopped coriander leaves and serve with lime wedges.

One-Pot Tomato Chickpeas and Orzo

This is the perfect dish for a busy weeknight dinner, yet it is elegant enough for a relaxed weekend lunch, next to a bottle of wine. Either way, this is the kind of dish that's going to fill your body with so much goodness.

The main ingredients in this recipe is Orzo. If you are not familiar with orza, it is a type of pasta that looks like tice, but indeed it is a pasta that's made with drum wheat. Truly, one of the most versatile ingredients ever.

Orzo and a couple of cans of chickpeas are cooked together in a simple garlic and onion-infused tomato sauce until it results in a creamy dinner that is almost reminiscent of risotto yet firmly its own. The only thing left to do is top bowls with chopped basil and plenty of grated Parmesan and dig in .

Ingredients:

• 2 tbsp olive oil
• 1 small yellow onion, diced
• 2½ cups of orzo pasta
• 2 cloves garlic, minced
• salt to taste
• freshly ground black pepper
• 4 cups chicken or vegetable broth
• 1 can chopped tomatoes
• 2 cans chickpeas, drained and rinsed
• ½ cup finely grated Parmesan cheese, plus more for serving
• ¼ cup loosely packed chopped fresh basil leaves

Method:

Heat the oil in a large Dutch oven or pot over medium-high heat until shimmering. Add the onion and sauté until softened and fragrant, about 3 minutes. Add the orzo and garlic, season with salt and pepper, and sauté until fragrant, about 1 minute.

Stir in the broth, tomatoes and chickpeas and bring to a boil. Cover, reduce to a simmer, and cook, stirring frequently so that the orzo doesn't stick, until most if the liquid is absorbed and the pasta is al dente, about 15 minutes or according to package instructions. If the pasta isn't completely cooked at this point, add another splash or two of broth or water to the pot and continue to simmer until it has cook. Stir in the Parmesan cheese. taste and season with salt and pepper as needed. Garnish with the chopped basil and additional grated cheese, if desired.

Bang Bang Chicken Noodles

What is Bang Bang Chicken? It's a popular chicken dish in Chinese cuisine. The name bang bang chicken is derived from the manner in which the meat is tenderized using a stick or hammer. 

Bang bang chicken was traditionally served in China by street vendors in Hanyang district who sold cold, cooked chicken drizzled with a spicy sauce as a snack.

Here I am serving the bang bang chicken with simple fried noodles. 

One lazy trick, if you are too lazy to make your own bang bang chicken, you can buy some ready spicy coated chicken breast pieces from supermarket!

Ingredients:

For the chicken:

• 3 chicken breasts, about 525g, cut into bite size chunks or stripes
• 3 tbsp cornflour
• ½ cup buttermilk
• 1 egg
• ½ tsp garlic powder
• 1 tsp salt
• ¼ tsp white pepper
• 150g panko crumbs
• 1 tsp paprika
• ½ tsp black pepper
• 2 tbsp olive oil

For the bang bang sauce:

•  ½ cup mayonnaise
• 2 tbsp sweet chilli sauce
• 1 tsp honey
• 1 tbsp sriracha sauce

For the noodles:

• 250g pack medium egg noodles
• 4 cloves garlic, finely chopped
• ½ tsp crushed chillies
• 3 tbsp soy sauce
• 1 tbsp dark soy sauce
• 2 tbsp oyster sauce
• 1 tbsp sesame oil
• 1 tbsp fish sauce
• ½ tsp sugar
• 4tbsp cooking oil
• 1 lime, zested,  ½ juiced, ½ cut into wedges to serve
• 1 packed of pak choi, cut into chunk size pieces, separating the stalk and the leaves
• spring onions and red chilli, thinly slice

 Method:

For the bang bang chicken: Place the cornflour in a bowl. Place the ½ cup buttermilk, 1 egg, ½ tsp garlic powder, ¼ tsp white pepper and ½ tsp salt in a second bowl and lightly whisk to combine.

Place the panko, 1tsp paprika, remaining ½ tsp salt, ½ tsp black pepper and 2 tbsp olive oil in a third bowl and mix together until the olive oil is combined with the breadcrumbs evenly.

Dredge the chicken pieces in the cornflour, then dip in the buttermilk mixture to coat and finally coat the chicken in the panko mixture.

Place the coated chicken on a baking tray.

Place the baking tray in the oven and cook for 20-25 minutes, until no longer pink in the middle and set aside.

For the bang bang sauce: Place ½ cup mayonnaise, 2 tbsp sweet chilli sauce, 1 tbsp sriracha and 1 tbsp honey in a small bowl and mix together, then put to one side while making the noodles.

For the noodles: In a small bowl, mix soy sauce, dark soy sauce, oyster sauce, fish sauce, sesame oil, sugar, lime zest and juice. Set aside

Meanwhile, bring a pan of water to the boil, add the noodles. Simmer for 3-4 minutes until just cooked, then drain well.

Heat the oil in a wok over a high heat. Add garlic and crushed chillies to the wok. Stir fry for 1 minute, add in the pak choi stalks pieces and fry for another 2 minutes. Then add in the noodles and the bowl of sauce. Toss with tongs or chopstick to coat in the sauce. Cook until all the sauce nearly absorb then add in the pak choi leaves. Stir for another 1-2 minutes until the leaves slightly wilted.

To serve, divide the noodles between 4 plates and top with the bang bang chicken. Drizzle the bang bang sauce over the chicken. Garnish with slice spring onions and chilli and lime wedges. If you like more spicy, add extra crushed chillies. Also can sprinkle some sesame seed onto the bang bang sauce just before serving. 

Cantonese Beef "Chow Fun" Noodles

Succulent beef slices stir-fried with soft springy rice noodles then seasoned with soy sauce, beef chow fun is a classic Cantonese delicacy not to be miss.

A classic Cantonese Beef Chow Fun Noodles recipe aka Gon Chow Ngo Ho is made fresh flat ho fun rice noodles and tender flavourful beef slices that is simple and quick to throw together so you can enjoy this any day of the week!

Ingredients:

• 300g thinly sliced steak, try to use tender cut eg; sirloin, striploin, ribeye or rump
• 500 fresh rice noodles/dried flat noodles
• 3 tbsp vegetable oil
• 1 onion sliced
• 100g beans sprouts
• 6 spring onions, cut into 2" long

Marinate:

• 1 tbsp soy sauce
• 1 tbsp Chinese Shaoxing cooking wine/sherry
• ½ tsp baking powder

Stir-fry sauce:

• ½ cup beef stock
• 3 tbsp oyster sauce
• 2 tbsp Chinese wine
• 3 tbsp soy sauce
• 2 tsp white vinegar
• 1 tsp sugar
• 2 tsp corn flour mixed with 2 tsp water

Method:

Combine the beef and the marinate ingredients in a large bowl for 10-15 minutes to work its magic. Set aside while you prepare the other ingredients.

Combine the ingredients for the stir-fry sauce in a bowl. Set aside for later.

If using dried flat noodles, soak the noodles until soft, then drain to dry.

Heat the vegetable oil in a wok or frying pan. Add the onion and stir-fry for a couple of seconds. Then add the beef and spread the pieces out in the pan. Leave them to brown on the first side for half a minute or so. Then toss and stir-fry and repeat until the beef is starting to char and is almost cooked. Then add the noodles and the stir-fry sauce. Stir-fry for about a minute or until the sauce has thickened and the noodles are glossy. Toss through the spring onions and beans sprouts and the hor fun is ready to serve

Stir Fried Glass Noodles

Pad Woon Sen is a classic Thai noodle dish that may not be as popular as Pad Thai but is equally delicious. Smooth and silky glass noodles are stir-fried with crunchy vegetables for contrast then topped with bird chili for a spicy kick.

Glass noodles are easily mistaken for rice vermicelli when uncooked because they look very similar. Once they are cooked, you will be able to see that the rice vermicelli is white and opaque, while glass noodles ate more transparent. You will also notice a difference in textures between those two types of noodles. Glass noodles are slightly smoother and more starchy than rice vermicelli. It is very similar to the sweet potato starch noodles used in Japchae, only thinner.

Ingredients:

• 200g chicken breast/thighs, cut into bite-sized pieces
• 160g dried glass noodles
• 2 tbsp vegetable oil
• 3 garlic cloves, finely chopped
• 1 onion, sliced
• 2 eggs, lightly whisk
• ½ cup shredded carrot
• 1 large mild red chili, deseeded and sliced
• 3 spring onions, cut into batons

Marinade:

• 1 tsp fish sauce
• ¼ tsp ground black pepper

Stir-fry sauce:

• 2 tbsp oyster sauce
• 2 tbsp fish sauce
• ½ tsp dark soy sauce
• ½ tsp sugar

Method:

Combine the chicken with the marinade ingredients and set aside while you prepare the noodles.

Place the noodles in a large bowl and cover with warm but not boiling water. Allow to soak for 8-10 minutes or until just tender. Drain and set aside for later.

For the sir-fry sauce, combine the ingredients in a small bowl.

Heat half the vegetables oil in a wok or large frying pan. Add the garlic and the onion and stir-fry for a minute. Add the chicken and stir-fry for another 2-3 minutes or until the chicken is almost cooked. Add the carrot and stir-fry for another minute or until the chicken is cooked. Spread the ingredients out to make some space in the middle of the pan. Add the remaining oil into the space, then pour in the eggs. Spread the eggs out and allow them to set before breaking them up and tossing them through the rest of the ingredients. Add the noodles and stir-fry sauce and toss until well combined. Then toss through the chilli and spring onion. Divide the noodles among plates and serve.

La Mian ( Hand-Pulled Noodles)

What are hand-pulled noodles ? As the name suggested, hand-pulled noodles are formed by pulling wheat flour dough by hand into long elastic strips. Compared to hand-cut and machine-made noodles, they usually have a more silky, springy and chewy texture. They are always served fresh as pulling and cooking process happens at the same time.

Ingredients:

• 250g plain flour
• ¼ tsp salt
• 125ml water
• cooking oil for coating the dough

Method:

Mix flour and salt. Add water gradually. Mix with chopsticks/spatula until no more loose flour can be seen. Combine and knead briefly into a dough. Covered and leave to rest for 10-15 minutes. Knead again for about 2-3 minutes until very smooth.

Divide the dough into two equal parts. With a rolling pin, flattened each piece into a rectangle shape, about ½cm thick

Thoroughly coat each piece with oil then place them on a tray. Cover with cling film then leave to rest for 1½ hours.

Bring a large pot of water to a full boil. While waiting, cut the dough. Place one piece of dough on a chopping board. Width-ways, cut into strips, about 1cm wide if making round thin noodles and about 3 cm wide if making flat,wide noodles.

Pick up a strip of dough by holding each end gently. Pull towards opposite directions. The movement should be smooth and consistence.

As your arms move apart, bounce the noodle against the worktop to help it stretch further. Fold the noodle and repeat the movement.

Drop the pulled noodle into boiling water. Repeat the procedure to pull other strips cut from the first piece of dough. Cook 1 minute for thin noodles or 2 minutes for wide noodles. Transfer the noodles to a serving bowl using a pair of chopsticks.

To avoid the noodles sticking to each other, serve immediately. If not serving straight away, you need to briefly rinse the noodles with cold water then add a few drops of sesame oil and stir well. Keep in the fridge up to 2 days. To reheat, bring a pot of water to a full boil. Add the noodles and cook for no more than 30 seconds

Koey Teow Thng (flat rice noodles soup)

This is my total comfort food more especially so at times when I am sick. It is also one of the  most iconic Penang street food, flat rice noodles served in savoury clear soup, garnished with slivered chicken meat, fishballs and sometimes minced pork patties. A spoonful of golden-fried minced garlic in oil and sprinkling of chopped spring onions and coriander complete the dish.

This is a quick and easy version of  mine.

Ingredients:

For the soup:

• 4-5 chicken breast
• 4 cups of water
• 3 cloves garlic
• 1 cube chicken stock
• 3 slices of ginger
• 1 tsp of salt

• 400g flat noodles, soaked to soften
• 200g bean sprout 
• fish balls, approximately 8-10 balls 
• 1 fish cake, sliced, optional
• 1 spring onions, chopped
• few sprigs of coriander, chopped
• salt & pepper to taste

Fried chop garlic:

• 5 cloves garlic, chopped
• 2 tbsp cooking oil

Method:

In a medium saucepan, add the chicken breast, garlic, ginger, chicken stock, salt and 4 cups of water. Bring it to boil then turn down the heat and leave to simmer for about 30 minutes on low heat.

After 30 minutes, remove the chicken breast from the soup and leave a side to cool, shred the chicken breast. Continue to simmer the soup on low heat and add in the fish balls & fish cake and cook until the fish balls are cook.

To make the fried chop garlic: Add the garlic and oil in a microwaveable bowl & microwave for about 1-2 minutes until the garlic is golden brown. Set aside.

Boil a pot of water (enough to cover the flat noodles) & add in the noodles. Cooked for 2-5 minutes until the noodles is soft and cook. 

Put a handful of Koey Teow in a medium bowl, arrange shredded chicken, fish balls, fish cakes and some bean sprouts on the Koey Teow.

Pour hot boiling soup over the Koey Teow, sprinkle with spring onions, chopped coriander and fried garlic and some of the garlic oil onto the noodles. Serve with chilli and soy sauce.

Dry Beef Noodles (Dry Beef Hor Fun)

Ingredients:

• 300g flat noodles
• 250g steak, slice thinly 
• 2 handful bean sprouts 
• 5-6 slices of ginger
• 3 cloves garlic, minced 
• 1/2 onion, sliced thinly 
• 2 stalks spring onion, cut into 2 inch pieces
• Cooking oil 

Marinate for beef:

• 1 tsp corn flour 
• Splash of water
• 1/2 tsp sugar 
• 1 tsp sesame oil
• 1 tbsp soy sauce
• 1 tsp dark soy sauce
• 1 tbsp shaoxing wine or sherry
• Dash of white pepper

Seasoning for noodles:

• 2 tbsp light soy sauce
• 2 tbsp dark soy sauce 
• 2 tbsp oyster sauce
• 1 tsp sugar
• 1 tbsp shaoxing wine
• Splash of water
• white pepper to taste 

Method:

In a bowl mix marinate for beef together, then marinate beef for at least 20-30 minutes.

In a small bowl, add all the ingredients listed for seasoning for noodles, stir to combine.

Heat wok on high heat until smoking point. Add 2 tbsp cooking oil and swirl to coat the wok. Add the beef to sear, toss to sear the other side for about a minute or so, do not over-cook. Remove beef slices and set aside.

Add another 2 tbsp oil, toss in the onion, garlic and ginger. Stir fry for 30 second and add in the noodles . Give it a quick toss. Add in noodles seasoning and toss to coat. 

Add beans sprouts and give it a good stir to mix well with the noodles. Add in the beef, spring onions and give it a quick toss, and remove from heat.

Serve immediately.

Coconut & lemongrass broth

A coconut and vegetable vegan soup that is easy to make with wonderfully fragrant flavours.

Ingredients:

• 3 cloves garlic, peeled
• 2-3 green chillies, stem removed if prefer not too hot
• thumb-size ginger, peeled and chopped
• 4 tbsp coconut oil or cooking oil
• 4 spring onions, roughly chopped
• small bunch of coriander
• few springs fresh mint
• ½ tsp ground turmeric
• 2 x 400ml tins coconut milk
• 2 limes, juice separately
• 1 tbsp vegetable stock powder or 1/2 vegetable stock cube
• 1 tbsp soy sauce
• 2 lemongrass, smash
• 1/2 butternut squash, peeled and thinly sliced
• 100g spinach 
• 100g rice noodles

Method:

Warm the coconut oil in a small pan over a low heat until melted.

Put the ginger, garlic, spring onions, almost all of the coriander and mint and melted coconut oil into the food processor. Blend for 30 seconds or until you have a smooth deep green paste.

Put a deep medium-sized pan over a medium heat and add the herb and spice paste stirring it for a minute while it warms. Stir in the turmeric, coconut milk, juice of one lime, vegetable stock and soy sauce.

Fill one and the half coconut milk tins with hot water and add it to the pan. Put in the lemongrass. Bring it to boil, then lower the heat to a simmer. Add butternut squash.

Put the noodles into a heatproof bowl and pour just enough of the boiling water from the kettle to cover them.

Once the squash is cooked through, add the greens to the broth and simmer. Check the seasoning, adding honey if it is needed to add some sweetness and more lime and salt as needed.

Drain the noodles and divide between 4 deep soup bowls. Ladle over the soup and vegetables, adding a generous squeeze of lime juice. Garnish with the remaining coriander and mint leaves, if you like. 

Tomyam Fried Mee Hoon

Ingredients:

• mee hoon serving 4, soaked in water until tender, drain and set aside 
• 1 onion, sliced
• chicken breast, sliced 
• carrot, shredded
• bean sprout
• 2 eggs, lightly beaten with a dash of fish sauce
• 4 kaffir lime leaves, sliced thinly

Sauce:

• 21/2 tbsp tomyam paste
• 2 tbsp light soya sauce 
• dash of salt
• 200ml water

Garnish:

• chopped spring onion

Method:

Fried the egg into an omelet and let it cook down then sliced thinly and set aside.

Sauté onions until fragrant. Then add the tomyam paste & kaffir lime leaves. Continue stirring on low fire until aromatic.  Add the chicken meat and stir fry until the chicken cooked. Then add the water & let it boiled.

Add the mee hoon and carrots. Stir to combine well. Cook until the mee hoon turns tender & the mee hoon has soaked up the water & looks dry. Add the beansprout & mix well for another 3 minutes.

Dish the mee hoon into a serving plate. Garnish with sliced egg and spring onion. Serve hot immediately 

Fiery asparagus and chicken pasta

Give your pasta a fiery kick with this quick and easy pasta recipe. Chicken, bacon and asparagus in a spicy tomato sauce makes a delicious mid-week family dinner

Ingredients:

• 1 bundle asparagus
• 4-5 chicken thighs, cut into 6 pieces
• 100g smoked pancetta or bacon, cubed
• 3-4 shallots, sliced
• 2 cloves garlic, crushed
• 1 green chilli, finely chopped or 1 tsp chilli powder to taste
• 1 tbsp rosemary, very finely chopped
• 1 400g tin chopped tomatoes
• 1 tsp sugar
• Salt and pepper for seasoning
• 300g dried spaghetti pasta
• 50g Parmesan cheese, grated

Method:

Trim the ends of the asparagus then chop the spears into 4-5 pieces.

Fry the chicken for 5-6 minutes in a hot pan with some oil then add the pancetta, shallots, garlic, chilli and rosemary and cook over a medium heat for a further 3-4 minutes.

Add the asparagus and chopped tomatoes then simmer for another 3-4 minutes. Season with salt, pepper and sugar.

Meanwhile, cook the pasta to the packets instructions in boiling salted water, drain then add to the sauce, grate over some Parmesan cheese before serving.

Pasta Puttanesca

Puttanesca translates as “in the style of the whore.”  The name derives from the Italian word puttana which means whore.  It is made from tomatoes, black olives, capers, anchovies, onions, garlic, and herbs, usually oregano and parsley but sometimes also basil.  It is an easy sauce, briefly cooked, and is very fragrant and spicy. 

I found this receipe on Tesco site while I was looking around & it looks simple to have a go. 

Ingredients:

• 300g (10oz) linguine or spaghetti
• 2-3 garlic cloves, thinly sliced
• 1tbsp olive oil
• 50g (2oz) canned anchovies in oil, drained and roughly sliced
• 2tbsp capers
• 150g (5oz) pitted black olives, halved
• 1 red chilli, chopped
• 1 tsp chilli powder
• 400g can chopped tomatoes
• 1tsp dried oregano
• salt
• pepper
• small bunch flat-leaf parsley, chopped
• freshly grated Parmesan cheese, to serve

Method:

Bring a large pan of water to the boil for the pasta.

In a pan, fry the garlic in  the olive oil until softened. Add the anchovies, capers, olives, dried chilli and chilli powder. Fry gently for about 5 minutes. Add the tomatoes and oregano, and simmer gently for 10 minutes, stirring occasionally.

While the sauce is simmering, cook the pasta: when the water is at a good rolling boil, add a good handful of salt, then add the pasta and bring back to the boil. cook until just al dente, i.e. tender but still just a bit firm to the bite (use the packet instructions as a rough guide). Drain well.

Add the pasta to the sauce and gently stir to coat it in the sauce. Add the parsley, season to taste and serve with the grated Parmesan.

Kerabu Mee Hoon (Rice Noodle Salad)

This is a nyonya style noodle.  This highly appetising noodle dish is spiced up with aromatic herbs and a definate must, tossed with sambal belacan and calamansi juice. I can't get calamansi juice here so I replaced it with lime juice.  One can enjoy this dish anytime of the day, ie for breakfast, lunch or dinner.
This dish is not complicated to prepare but may have difficulty sourcing all the ingredients but that is not a problems you can either omit what you can't find or try substitutuing with another ingredients.

Ingredients:

• 350g rice vermicelli ( mee hoon)
• 20 large prawns
• 10 fresh kaffir lime leaves, finely sliced
• 3 stalk lemongrass (use the bottom white part only), finely sliced
• 10 shallots, sliced thinly
• 2 cloves garlic, minced
• 2 torch ginger flower (bunga kantan), finely sliced
• 2/3 cup grated coconut, can be replaced with dessicated coconut if can't get the fresh one
• 1/4 cup dried shrimp, soaked
• pinch of salt or to taste
• 3 tbsp fish sauce

Sambal belacan spice blend:

• 6 tbsp sambal belacan
• 1 tbsp palm sugar
• juice of 8 calamansi lime

Garnishing:

• handful of mint leaves, finely sliced
• red chilli, sliced
• calamansi, halved
• roasted peanuts, coarsely ground

Merthod:

Prepare kaffir lime leaves, lemongrass, shallots, garlic and torch ginger flower. Combine into a large mixing bowl.

In a pan, toast the grated coconut until browned. Add to the mixing bowl.

Drain the dried shrimp and then grind in a food processor or pound in a pestal & mortar until coarsely ground. Then add into the wok and toasted for 2-3 minutes until fragrant and lightly browned. Transfer into the mixing bowl.

Blanch the rice vermicelli for 2 minutes or till cook. Transfer to a strainer & drain. Then add into the mixing bowl.

In a small bowl prepare the sambal belacan spice blend, mixing well to ensure the sugar dissolves. Set aside.

Add 1 tbsp of cooking oil in a wok and pan fry the prawns until cooked. Add to the mixing bowl.

Toss all the ingredients in the mixing bowl including the sambal belacan spice blend to combine. Add garnishing and disg out to serve. This kerabu mee boon can be serve cold too.

Mee Siam (Spicy Rice Vermicelli)

Mee Siam which means Siamese noodles is a dish of thin rice noodles (vermicelli) in spicy, sweet and sour light gravy.  There is also a dry version, which is essentially stir-fry the rice noodles with the same spices used in the gravy version.

Originally a Thai dish, it became a Nyonya speciality eventually. Mee Sian uses a few ingredients which brings out the peculiar taste- tau cheong (preserved soya beans), chilli, dried prawns and tamarind juice. The combination of spicy, swet and sour taste makes Mee Siam dish appealing to many.

Ingredients: ( for 2-3 persons)
to be blend together:

• 5 shallots
• 2 clove garlic
• 6-8 dried chilli, pre-soaked for about 30 mins to softened
• 45g dried prawns, pre-soaked for about 30 mins to softened
• 2 tbsp tau cheong (preserved soya beans)
• 20g of tamarind paste, pre-soaked with 1/2 cup water and squeeze for the juice

• 500g of fresh prawns
• 400g mee hoon (rice vermicelli), pre-soaked for an hour until softened, drained
• 1 piece of tau kwa, fried and slice into cubes
• 8-10 stalks of chives (kuchai), cut into 2" long
• 200g beans sprout
• 1 tsp sugar
• salt to taste
• 3 tbsp oil

for garnishing

• 2 eggs, lightly beaten and fry into a thin omelet. Fold and slice the omelet thinly
• 1 lime, cut into wedges
• 1 red chilli, thinly sliced

Method:

Using a blender or food processor, grind the blended ingredients into s fine paste and set aside.

Heat up the wok with the oil. Once the oil is heated, fry the blended spice paste until aromatic and oil separates. Add in the salt and sugar.

Add in the prawns, stir fry until half done, then add in the mee hoon (rice vermicelli) an keep stirring until the spice paste has been well blended. Taste and adjust the seasoning by adding more salt or sugar to taste. If the noodles taste bland, add a little fish sauce to taste.

Transfer the noodles onto a big serving bowl and garnish with omelet strips. chilli and lime wedges. Serve immediately.

Mee Jawa

Ingredients: To grind into paste:

• 1 stalk lemongrass
• 4 cm ginger
• 3 pips garlic
• 7 shallots
• 7 dried chilies, soak to soft
• 6 slices of galangal

• 1 packet of egg noodles
• 100g beans sprout
• 150g sweet potatoes,mashed
• 50g gula melaka
• 3 tsp corn flour
• 1/4 cup tomate ketchup
• salt to taste
• 3-4 tbsp oil
• 1.5 liter of chicken stock

For decoration:

• some sliced hard boiled eggs
• boiled potatoes, sliced
• prawns for decoration
• fried shallots
• deep fried tau kwa

Method:
Heat oil and fry the paste until fragrant. Add in the stock, simmer and bring to a boil. Stir in the mashed potatoes and tomatoe ketchup. Thicken with the corn flour and season with sugar and salt.
Blanch the egg noodles with hot water, drain and set aside. Also blanch the beans sprout and set aside.
In a bowl, add the noodles to the quantity needed with the beans sprout. Serve with fried tau kwa, sliced hard boiled egg and potatoes.

Dry noodles with minced pork and mushroom

Ingredients:

• 200g minced pork
• 5 chinese mushrooms, soaked until soft and slice thinly
• 3 tbsp of oyster sauce
• 2 tbsp of dark sauce
• a dash of white pepper
• 1 tsp sesame oil
• salt to taste
• 1 clove garlic, chop fine

Heat 2 tablespoon oil in a wok. When the oil is hot, add in the garlic. Fry until fragrant then add in the pork. Mix well. Add in the oyster sauce, dark sauce, sesame oil, salt and the white pepper. Also add in the sliced mushroom. Cook until the pork is nearly dry up. Set aside while preparing the noodles.
While the pork is drying up in the wok, soft the noodles according to the instruction in the packet. In a separate bowl, add 1/2 tbsp of dark sauce and also oyster sauce, a dash of pepper, 1/2 tsp sesame oil and 1/2 tbsp light soy sauce with 3 tbsp hot water. Add the cooked noodles and mix well with the sauce.
Transfer the noodles into a plate and scoop the minced pork on top. Sprinkle with some slice spring onions and eat hot immediately with sambal belacan or other chillies.

Fried Noodle

Fried noodles is the easiest,fastest and delicious way to stir up a dinner if you are in hurry or cannot decide what to cook. Keep a few packets of this noodles will be very handy. You can get the Amoy brand in supermarket. You can also choose any type of vegetable to add on. For the noodles, choose the medium size noodles. Here is a recipes for quick fry. Ingredients:

• 2-3 cloves of garlic, shopped finely
• 1 small chicken breast, cut into small pieces
• some raw prawns
• 2 cups of beans sprout
• some choy sum, cut into 3 inches in lenght
• 1 packet of Amoy medium noodles
• 1/2 tsp salt
• 2-3 tbsp oyster sauce
• 2 tbsp dark sauce
• soy sauce to taste
• 3-4 tbsp cooking oil

Method:
Heat the oil in wok and add in the garlic. Fry until fragrant and then add in the chicken pieces and the salt. Cook until the meat is cooked. Add in the vegetable and the prawns. Give it a quick stir. Then add in the noodles and fry until the noodles is well coated with the oil. Add in the oyster sauce and the dark sauce. Stir until the noodles are well coated with the sauces.
Cook until the prawns are cooked and do not over-cook the prawns. Add in the soy sauce to taste & stir well. Dish out and serve hot.

Fried Udon

You can never have enough of noodles. There are many ways to fry noodles and all depends on your taste and style. I use chicken & vegetables for this recipes. You can replace the chicken with seafood if you wish.

Ingredients:

• 2 packets of udon ( I used the Amoy brand)
• 1 chopped garlic
• 3 cups of cabbage, cut into bit pieces ( can add more if you like)
• 1/2 cup of carrots, sliced and cut into matchstick lenghts
• 3 spring onions, sliced slightly angle
• 100g of chicken breast, thinly sliced
• 2 eggs

For the sauce: Mix well all the sauces in the bowl

• 1/3 cup of soy sauce
• 5 tbsp teriyaki sauce
• 5 tbsp mirin
• 3 tbsp sake ( optional)
• 2 tbsp sugar

Method:
Boil a pot of water in and put in the udon. Let the udon in the water for about 3 minutes & drained. Set aside.
Put 3 tbsp cooking oil in a wok & heat the oil. Then add in the chopped garlic. Fry untill fragrant and add in the chicken. Fry till the chicken is cooked. Then add in the cabbage. Mix well & continue frying until the cabbage is soft. Add the udon and the sauce. Stir fry until the sauce has dried up. Then add in the carrots & mix well for another 3 minutes.
Put the noodles at the side of the wok. Break the eggs in the wok and scramble it up. Then push the noodles to cover the egg. Let the eggs cook for anothe minutes. Stir the noodles & mix well with the eggs. Put in the spring onions & dish out to serve.

Singapore Fried Noodles

Ingredients:

• 375g rice vermicelli (meehoon), soaked
• 4-5 tbsp oil
• 3 eggs, beaten
• 1 small onion, sliced
• some char siew, sliced (optional)
• 150g diced chicken meat
• 150g raw prawns (optional)
• 8 medium size button mushroom, sliced
• 3 cloves of garlic, minced
• 150g bean sprouts

Mixed well:

• 1 tbsp curry powder
• 2 tbsp light soy sauce
• 2 tbsp worcestershire sauce
• 1 tsp sesame oil
• 1/3 cup of tomato ketchup
• 1 tsp sugar
• 1/2 tsp salt
• 1/2 cup of water

Method:
Soaked the rice vermicelli in water until soft (at least for about 30 minutes) and drain well.
Heat 1 tbsp of oil and scramble the beaten eggs, remove and reserve a side.
Heat the remaining oil, fry the garlic until fragrant. Add in the chicken meat & fry until cook. If you use prawns add in the prawns & stir quickly as you do not want to overcook the prawns.
Add in the noodles & the mixture & stir to ensure that the noodles & the mixture is well coated. Add in the mushroom & also the onions. Cook until the noodles has absorbed all the mixture and then add in the scramble eggs. Mix well. Then add in the bean sprouts and for another 3 minutes.
Dish out and serve.