Stir Fry Flat Rice Noodle

Stir Fry Flat Rice Noodle ( Malaysian Stir Fry Noodle )

This Stir Fry flat rice noodle is spicy and tasty noodle for the people who love spicy food.
It brings back the memory of the food that we had when we visited the popular Chinese Restaurant in Yangon ( Rangoon).

The restaurant name is  Fu Sun which was one of the popular restaurants in Yangon in 1970 s and 1980s. Fu Sun restaurant is also famous for this flavorful stir fry noodle and its own signature dishes too.

Every trip for the family dinner at this Chinese restaurant was fantastic for us as our childhood memory. This restaurant was built in the land of Chinese Buddhist Temple. That beautiful Temple has Kuan Yin statues and water fountain with pretty landscaped garden. Every trip for the dinner, we were running around in the garden while we were waiting for the food to arrive.

In my recent trip to Singapore, it was exciting to look around in the market with fresh vegetable and variety of fresh seafood. KK market in Singapore is a big wholesale market which has different kind of authentic raw ingredients for the chefs or home cook who love to make good food.

 I also want to make that Stir fry noodle for my father and my extended family since I am already here in Singapore. All fresh ingredients available in Singapore draw my attention to create this dish that I also love to eat.

This dish has several steps to prepare but it is worth trying out for food lovers who want to cook.

Malaysian Stir Fry Noodle Recipe

Ingredients

1 lb.           Rice Noodle (fresh)
1/2 lb.        Ground pork or ( Chicken, Turkey)
1/2 lb.        Shrimp ( peeled )
2 tbsp.        Dark Soy sauce
2 tbsp.        Light Soy sauce
1 tbsp         Oyster sauce
4 tbsp.        White Vinegar
1 tbsp.        Red chilly powder
1 tbsp.        Fish sauce
3 cups        Bean Sprout
1 cup          Chinese Chives or Spring Onion ( cut 1-inch length)
2 Eggs        Scrambled and fried
2 tbsp.        finely chopped garlic
1 tsp.          Salt
4 tbsp         Oil ( Canola or Olive oil)
1 cup          inch square cut onion

Instructions

1. Prepare the Noodle by seasoning with soy sauce and 1/2 teaspoon of salt then mix it thoroughly.

2. Make the egg omelet separately in the skillet and set it aside to make it cool down.
  Then thinly slice and set it ready for the garnishing.

3. Mix the chilly powder, chopped garlic, and vinegar together in the small bowl. Set it ready.

4. In the non-stick wok or stir-fry pan, add the oil into the pan and heat the pan with medium-high heat

5. Fry the shrimp first in the pan and set it aside.

6. In the same pan with that oil, brown the meat season with salt and pepper with a dash of soy sauce for 10 minutes. When the meat is cooked well as there is no redness in the meat, then take the meat out of the pan and set it aside.

7. In the Chinese Wok, with the rest of the oil, add the vinegar mixed chopped garlic from (No.3) fry till fragrant for about 5 minutes then add the cooked meat and shrimp into the pan. Cook for 5 -10 minutes.

8. Add the seasoned noodle into the meat mixture and blend it in together and cook for 5- 10 minutes.

9. Finally, add the onion, beansprout and cut Chinese Chives or  ( spring onion) together into the noodle and mix it well to bring out all the flavor.

10. sprinkle the fish sauce and stir it briefly in the high heat for 5 to 10 minutes.

11. Garnish with sliced egg omelet and enjoy the spicy flavorful dish of Malaysian stir-fry noodle.

(Optional: May add the fried thinly sliced Chinese sausage into the noodle )

Happy Chinese New Year!

Happy Chinese New Year !

Stir Fry Rice Noodle with Meat and Vegetable

Chinese new year event is celebrating every where in The whole world where Chinese families live. Recently, I got chance to celebrate Chinese New Year in Singapore with my Dad. I could share this rice noodle stir fry recipe that we made  for every Chinese New Year since we were young.

I also tried to make this Noodle quite similar to the food that we ate in our childhood days in Rangoon ( Yangon).  Sometimes, my dad bought the night time snack such as Stir fry wheat noodle and stir fry rice noodle  from China town ( downtown) in our childhood days.

Every time, he picked up his Mom and sister for medical check up in Rangoon (Yangon- City of Burma) since they lived in small town with no road transportation in 1970. As they lived in small town of the delta area, they needed to ride the river cruse ( Double Decker boat) . The boats usually arrived between 10 pm to midnight depends upon the condition of the boat and current of Irrawaddy River.

It was a kind of tradition to buy night time snack for us every trip he made to the downtown at night . In Rangoon (Yangon), 19th street and 20th streets ( China Town Food Paradise) are popular places for evening snacks and quick bites for the night too. They do have different array of food such as Satay, Rice Noodle Soup, Rice Porridge, different grilled meat and other varieties.

From that different types of food, this stir fry rice noodle is most memorable food that we enjoy as a family since we were very little.

This dish is simple and easy to make in short time frame . It could be done within one hour if there is  ready ingredients in hand.

Stir Fry Rice Noodle with Meat and Vegetable ( 5 serving)

1 lb. package     Dry rice noodle ( any kind))
1 lb.                  Minced or ground pork ( ground turkey or chicken for other meat option)
1 lb. (or ) 6 cups Cabbage ( cut small but not shredded) 1/2 inch square size
3 cups               Carrot (shredded)
3 cups               Spring onion, green onion ( cut )
1/2 cups            Minced Garlic or fine chopped Garlic
1 tbsp.              Dark Soy sauce
3 tsp.                Light Soy sauce
1 tsp.                Salt for meat marinade
2 tsp.                Salt for the noodle
2 tsp.                Sugar
1/2 tsp.             White pepper
1 tsp.                Black pepper
4 tbsp.              Canola oil (or) Light Olive Oil
3 counts            Egg ( scramble with pinch of salt)  Optional for the topping

Instruction

Rice Noodle prep.

1 . Soak the rice noodle in the cold water for about (15-30 minutes). Timing may be varied upon the types of the noodle.

2. When the Noodle is soft, drain it well and season with Dark soy sauce, salt, black pepper, white pepper, sugar.( May add 1 tbsp. of oyster sauce in the noodle )

For Stir fry

1. In the big stir fry pan or non stick Chinese wok,  add the oil in the pan with medium high heat. And wait for 3 minutes to heat through the oil.

2. Brown the meat in the wok season with salt and 1/2 tsp. black pepper. Set it aside in either clean bowl or plate.

3. In the wok with the remaining oil, add the fine chopped garlic and stir fry till fragrant for about 3 minutes ( estimated time) or light golden color of garlic.

4. Then add the meat and vegetable together in the wok , make all the ingredient blend in nicely.

5. Sprinkle with light soy sauce to the vegetable, meat mixture  and stir for 5 minutes.

6. Add all the seasoned rice noodle into the wok.  Mix it well together with vegetable mixture and noodle. While stirring, adding 2cups of water or chicken broth to make the noodle softer.

7. Cook till all the broth soak into the noodle and the noodle is becoming soft enough to chew. If there is no more water in the wok, we need to taste the noodle is soft enough to serve.

8. Finally, sprinkle all the chopped spring onion on top of the noodle and mix it briefly just to bring out the flavor.

9. May add the rest of the black pepper or more dash of black pepper on top of the noodle before serving in the plates.

10. (Note) It is also optional to make the egg omelet  and shred thinly for the garnishing.

Food with Sweet Memories

Food with Sweet Memories

As we moved into the new neighborhood twelve years ago, all of us were starter families mixed with both locals and immigrants. Most immigrant families are from India and Vietnam. We are the only Myanmar family in our neighborhood.

Our children are school age and pre-school age children. We never have the barrier to make friends because of new families who moved into new home development in the neighborhood.

Children played at the playground together while mothers were chatting about children's Education, Lifestyle of their own countries, Family matters, and Food. Food of cause, I will never forget my childhood memories associated with food. My husband always jokes about it and he said
" Why do you remember all small detail things that are related with Food?"
I said " I don't know! I must be crazy because of God-given gift ".

Long weekends are always fun to mingle with neighbor moms. No school days but work days, we planned for potluck lunch at one of the moms home and let the children play together.
Those days are golden days that we can't buy with money. This is the only way we make friends and cure ourselves of homesick.

Now, time to talk about Food. I just want to write this recipe for the remembrance of my beloved friend who moved out from our state. She is also like my sister. And we shared the good time and hard time together since 10 years ago. We care about each other until now.

 Vegetable Pav ( Mumbai Pav Bhaji in Indian way). It is simple and delicious comforting food, that could be enjoyed as snack or lunch.
This Recipe could be found in other recipe website and more authentic Indian way.
The following recipe is my way of cooking for that Veg. Pav.

Recipe of Vegetable Pav.

Ingredients

 1lb.                   Potato                                
 1lb.                   Frozen green pea                
 2 cups               Chopped Onion                   
 2 tbsp               Gram Masala                      
 1 tsp                 Cumin powder                    
 1/2 tsp              Red chili powder                
 1 cup                Cilantro (or) Coriander ( Chopped)
 1 tbsp               Butter                               
 2 tbsp               Canola Oil                         
 1/2                   Turmeric Powder                
 1 tsp                 Salt    (or) to your taste
 1/2 tsp              Pepper                              
 1 bag                Hamburger Bread  (8 Hamburger Breads)

Instruction

1. Wash all the potato and boil those for 30 minutes with medium-high heat the potato until soft. Then peel the potato and chop or mash them.

2. In the pan, add the oil together with chopped onion ( 1 cup) and turmeric powder, chili powder. Stir-fry for 5 to 10  minutes.

3. Then add all frozen green peas and mashed potato into the pan together with cumin powder and gram Masala. Cook for 5 more minutes to make all the ingredients bind together.

4. If the potatoes are sticky, you may add one cup of water to make the smooth texture.
Cook for 10 minutes and stir it well not to stick to the bottom of the pan. Add salt and pepper to adjust the seasoning.
( May vary from different potatoes such as Yukon Gold Potato and Russet Potato)

5. In the pan ( Better to be flat skillet) with the Low heat on the stove, melt the butter and put the hamburger bread with their surface down on the pan to make crisp golden color.

6. When the bread is ready, spread the potato filling evenly on the toasted bread then sprinkle chopped onion and cilantro on top of the filling. Cover the filling with a top part of the hamburger bread and enjoy.

(Note. For those who want meat  may also add browned meat with curry powder in the potato filling ) ( Ground Chicken, Ground Lamb or Ground Beef are recommended meat option)