Ginger and cooking wine with sesame oil blend well with each other. This noodles soup is very appetising and the soup is especially tasty. Light and easy noodle dish comforting and satisfying as a meal. I supposed this simple soup base should be good with fish, clams or even chicken.
Recipe Source - Yum Yum Magazine No. 69
Ingredients
[serves 3-4]
200 gm glass noodles [tunghoon] - soaked 5 minutes and drained
2 stalks spring onion - cut 1 inch lengths
2-3 tbsp sesame oil
150 gm ginger - finely shredded
500 gm prawns - head removed
500 ml glutinous rice wine [I used red yeast residue wine]
Seasoning
1/2 tsp salt
1 tsp sugar
500 ml water
- Heat up sesame oil, saute ginger and white part of the spring onions until aromatic. Add in water, seasoning to taste. Bring to boil.
- Add in prawns, wine and bring to boil again.
- Lastly add in the glass noodles to cook. Bring to boil and add in spring onions.
- Mix well and dish up to serve in individual bowls.
A simple, tasty meat and salted fish dish that goes well with rice or porridge. I cooked this dish with home-made salted fish fillet. It's a surprisingly good dish where the meat pieces absorb the salty, sweet flavour the salted fish. I keep telling my hubby that the meat and salted fish are so tasty. The pork tenderloin can be replaced by meaty chicken thighs.
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| Can you see the salted fish pieces? |
Home-made salted fish fillet. My hubby is good in making salted fish. This was made from his catch recently. Fresh fish made in tasty salted fish.
Recipe Source - Yum Yum Magazine No. 80 - Chicken and Salted Fish
Ingredients
[serves 4]
300 gm pork tenderlion - sliced thinly [can replace by 2 chicken thighs]
1 small piece of salted fish fillet - rinsed and cut
1 spring onions - cut 1 inch length
1 big onion - cut wedges [optional]
1 tbsp oil
some chopped garlic
a few slices of ginger
8 dried chillies - soaked and cut
Seasoning
1 tbsp each of oyster sauce and light soy sauce
1 tsp each of dark soy sauce and sugar
1/2 tsp salt
150-200 ml water
- Heat wok with some oil, pan fry salted fish pieces until golden. Dish up and set aside.
- Leave 1 tbsp oil in wok, saute ginger and garlic until aromatic. Add in dried chillies. Fry until fragrant.
- Add in the meat, stir fry to mix well and add in seasoning. Add water and bring to boil.
- Lower heat to simmer until meat is tender, return fried salted fish and fry until well mixed and gravy reduced.
- Add in onions [if using] and spring onions. Mix well and dish up to serve.
No doubt, quite a bit of ingredients may be needed for this soup but it is an easy soup to cook as most ingredients are available in the kitchen and home garden. I used white fish fillet but prawns, squids or clams are good substitutes for fish. Noodles can also be added to the soup if not serving with rice.
The soup tasted a little spicy, sourish and very aromatic. An appetising soup that my hubby keeps drinking it when I brought it to the table. He was perspiring and yet said 'it's okay, the soup is really good, I doubt if I can get this at the food outlets'. Believe me, it is good.
Recipe Source - Yum Yum magazine [with modifications]
Ingredients
[serves 3]
300 gm fish fillet - sliced [any white fish fillet]
2-3 kaffir lime leaves
some coriander leaves
Ingredients for Soup Stock
3 chilli padi - sliced
5 slices of galangal
3 pips garlic - sliced
3 shallots - sliced
2 lemongrass - crushed
700-800 ml water
Seasoning to taste
1 tbsp sugar
2 tbsp fish sauce
2 tbsp lime juice
- Bring water and ingredients for soup stock to boil over high heat in a soup pot, then lower heat to simmer for about 30 minutes.
- Discard the solid ingredients. Bring soup to boil again and add in fish slices and seasoning. Cook until done. Taste to adjust seasoning.
- Lastly add in kaffir lime leaves and serve immediately with coriander leaves.
Notes: Visit this site for its' Nutritional Facts [here]
Another simple yet tasty prawn dish cooked with one of the most traditional ingredient, fermented soybean paste [tau cheong].
A very quick stir fried prawns that is good with rice or porridge. The dish is naturally sweet with the fresh prawns and onions. You can use sweetened tau cheong for this stir fry and no other seasoning is required.
Recipe Source - Yum Yum Magazine No. 78
Ingredients
[serves 5]
500 gm medium size prawns - shelled and leave the tail intact
1 tbsp chopped garlic
1 tbsp chopped ginger
1 onion - peeled and sliced
1 red chilli - sliced
1 stalk spring onions - cut 1 inch lengths
1-2 tbsp oil
Seasoning
1 tbsp fermented soy bean paste [tau cheong]
1 tbsp light soy sauce
1 tsp sugar
3 tbsp water
- Heat oil in wok, pan fry prawns until firm. Push aside.
- Use the remaining oil to saute garlic, ginger and onions until aromatic. Add tau cheong and red chilli.
- Stir in the prawns. Add water and spring onions.
- Give it a good stir to mix ingredients together.
- Dish up and serve.
My hubby not in favour of too much prawns in his diet. Here I cooked only half portion of the recipe below. I believe this is a good recipe so I must cooked it and share with all. The original recipe does not have pineapples but I add some cos' I like it with the masak merah paste that makes it sweet. Very tasty sweet and sourish curry sauce goes well with steaming hot rice.
Recipe Source - Yum Yum Magazine No. 77 with slight modification
Ingredients
[serves 2-3]
3-4 tbsp oil
600 gm medium to big size prawn meat [according to your preference]
1 red chilli - seeded and cut strips
1 stalk spring onions - cut short lengths
Blended Ingredients
5 shallots - peeled
2 pips garlic - peeled
2 red chillies, 3 dried chillies
1 stalk lemongrass -cut small pieces
Seasoning
3 tbsp tomato sauce
1/2 tbsp sugar
1 tsp salt
- Heat oil in wok, stir fry pounded ingredients and seasoning until aromatic and oil separates. Add in water and let it boils.
- Add in the prawns, chilli and stir fry over high heat until well mixed and cooked.
- Lastly add in spring onions, stir to mix and dish up to serve.
