Mixed noodle and vegetable Salad

Mixed noodle and vegetable Salad 

This salad is a tasty treat for all Burmese Families since we grew up with this one of a kind treat food. Thirty five years ago in our girls' school, Daw Kay is the shop owner of our school lunch service. She has already passed away by now. But her salad shop was the most popular and girls need to wait in long line for their lunch.

The trick to this food is the fresh, scratch made onion flavored oil consisting of shallots and garlic.  This is a crucial ingredient which is important to make the salad more appetizing and taste delicious.

As European salad use vinegar as dressing, in Burma, we use the fresh tamarind fruit juice for sourness.
Whereas olive oil is used in the dressing of European salads, shallots and garlic oil take its place in this noodle salad.
The culinary world is amazing in the sense that there are endless possibilities to combine flavors across different cuisines.

This typical mixed salad is an authentic Burmese lunch that we enjoyed as an evening snack after school. Most of the ingredient are balanced with carbohydrate and vegetables.

 The Scott Market (Boggyoke Market, prestage shopping mall of Rangoon  since long time ago) is famous for the Myanmar handicraft shopping Mall with colonial style. Most tourists always go shopping for Burmese handicrafts, souvenirs, and jewelry made with Burmese ruby and jade. In that market, there are at least two to three salad shops available in which you can enjoy their meals. The shops there tend to have a higher variety of ingredients as compared to my meal, however, the recipe listed here will utilize all the basic ingredients to give the same taste.

Today, this kind of food might be available in some higher end Burmese style coffee shops (Tea Shop). It is also the luxury weekend treat for the families who stay out of our country. When we made this food, it was always in bulk in which we invited two to three families to enjoy together. We were always thankful to have this great food together.

Mixed Noodle Salad ( 5 Serving)

1 lb.     Egg Noodle (Boiled)
1 lb.     Glass Noodle (Bean Thread Noodle ) boiled
1/2 lb.  Cooked white rice
1 cup   Cucumber (Julienne matchstick style)
1 cup   Green cabbage (thinly shredded)
1 cup   Boiled potato (sliced)
1 cup   Firm Tofu (fried)
1 cup   Green papaya (shredded)
1 cup   Bean Sprout (Blanched with hot water)
1/2 cup Red onion
1/2 cup Cilantro
1/4 cup Lemon leaves (thinly sliced)

Dressing for salad

1 cup   Ground dried shrimp (finely ground)
1 cup   Fish sauce
1 cup  Fried shallot and garlic oil (Prep :1)
1 cup  Fresh Tamarind juice (Prep :2)
4 tbsp. Sriracha chili sauce (optional)
1/2 cup Fried Chili Oil (Prep :3)
1 cup  Toasted Besan Powder, Roasted Gram flour (or roasted yellow split pea powder)

Step by Step Instructions

Prep :1

1.  Prepare 1/2 cup thinly sliced shallot and 3 tbsp sliced garlic.
2.  Heat the skillet or fry pan with medium high heat.
3.  Pour 1.5 cups of oil in the pan to heated through for 3-4 minutes. (may test with one      piece of shallot whether it start frying out or not)
4. Add all the sliced shallot and garlic into pan together with 1 tsp. full of turmeric powder.
5. Stirring the shallot and garlic is most important and critical not to get burnt.
6. If needed, turn down the heat to medium form medium high.
7.When the shallot and garlic looks golden brown color, turn off the heat and strain up all oil  and shallot , garlic mix . Put it in separate bowl and let it cool down. Then mix it back all together when the oil is cooled down completely. That way shallot and garlic will be crispy.

Prep :2

1. Take 2-3 tbsp of tamarind paste from the packet rinse with cold water a little bit.
2. Put it in the bowl and fill that bowl with 1.25 cups of hot water to get thick tamarind juice.
3. May use either fork or hand to get thick tamarind juice and set it aside.

Prep :3

1. In the skillet with medium high heat in the stove top, add one cup of oil in the pan.
2. Mix  3 tbsp fine chili powder with a 1.5 tbsp of water in separate bowl to get paste.
3. Fry the chili paste in the heated oil and stir continuously. Turn down the heat to low and when the chili paste is cooked for 3 minutes it will be ready.

Prep :4

1. Cook one cup of rice in the rice cooker.
2. When the rice is cooked, let it cool down in a bowl and add 3 Tbsp of Sriracha chilly sauce and mix it together thoroughly. Set it aside .
3. We may use fried chilly oil instead of using the Sriracha chilly sauce.

Dressing Mix for one serving

1 tbsp. Dried shrimp powder
2 tsp    Toasted Beasan Powder
1 tbsp.  Tamarind juice
1 tbsp   Fish sauce
1 tbsp   Fried Shallot and garlic oil
1 tsp     Fried chili oil
Add salt to your own taste

Portions for the one serving salad.

In the serving plate

2 tbsp  shredded papaya
2 tbsp  shredded cabbage
1 tbsp  Blanched beansprout
1 tbsp  Fried Tofu
1 tbsp  thinly slice onion
1 tbsp  sliced potato
1 tbsp  julienned cucumber
1 tsp    cilantro
0.5 tsp  thinly sliced lemon leaves
0.35 cup chili seasoned cooked rice ( prep: 4)
0.35 cup cooked bean thread noodle
0.35 cup cooked egg noodle

( Note : It will be plenty when we put all the noodle ingredients and vegetables but no limit. You may add more ingredient that you like or you may skip the ingredient that you do not like.)

Mixing the Salad ( or ) Tossing the salad

In European style : We may mix all the one serving dressing ingredient in a bowl together then add all the one serving noodle ingredients into the bowl and toss with chopstick or spoon and fork.

In Burmese Way : We put all the dressing ingredient onto the noodle ingredients in one mixing bowl and mix with hand to make sure all the sauces are blended into the noodle.
Then transfer this mixed salad into the clean serving plate. ( We always call this mixed salad as hand tossed mixed noodle salad . )

SPICY OPTION : If we want very very spicy salad, we may add more roasted chili powder or crushed chili pepper for our own spicy taste.

NOTE : Those ingredients could be stored in the fridge for 3 to 4 days as we can enjoy this healthy meal frequently because it is hard to prepared and takes time for all the preparation. But it is really worth to try making this meal for every food lovers.

Mandalay Vermicelli Soup ( Kyar Zan Chat)

Mandalay Vermicelli Soup ( Mandalay Kyar Zan Chat)

This Noodle soup is a low calorie food that is full of fiber, a good healthy soup for any age. In Burma ( Myanmar), this soup can be  warm and comforting for the rainy days. This bean thread noodle soup is best enjoyed with lemon salad.This particular vermicelli soup is quite spicy with a peppery flavor, an appetizing soup to enjoy anytime as either a meal or snack.

For the families staying in overseas, it can be made with the Rotisserie Chicken  from super markets  to reduce some cooking steps. For Burmese families, the Rotisserie Chicken is a quick meal option for those with busy schedule.
We can create a lot of tasty options including Spicy chicken salad, Chicken Salad Sandwich, Garlic Noodle  ( Si Chat Khaut Swe), Coconut Noodle with chicken and Laksa Noodle.

It is really challenging for families who are away from their own country to find the foods that they love to eat. A lovely characteristic of Burmese families is their sharing of traditional foods at get-togethers. Sharing recipes and cooking tricks are also free lessons after the meal for those who shows their enthusiasm to cook. I will never forget their lectures and recipes as they have been very useful.

 This noodle soup reminds me of our good old time as college students. In the evenings, we used to do shopping at Kamayut Market ( Hle Dan Zay). In that market, a small road side shop that serves very nice and tasty soups. It was also the most popular noodle shop that was only open in the evening for working people and college students. Currently, I am happy to hear that this noodle shop has changed into bigger restaurant.

Mandalay Vermicelli Soup ( Mandaly Kyar Zan Chat)( 5 serving)

3 cups        Cut deboned Rotisserie Chicken meat (cube shape 1/4 inch sq.)
1 cup         Chop onion (Fine chopped)
2 Tbsp       Chopped Garlic ( fine chopped)
2 tsp          Ground black pepper
1 tsp          Chilly Powder
1 Tbsp        Fish sauce
1 cup         Chopped onion ( 1/2 inch sq. ) For soup
10 eggs      Quail egg ( fresh )
10 counts    Fish ball ( ready made fish balls available in supermarkets)
1/2 cup       Wood ear mushroom
1/2 cup       Dried beancurd ( Break into pieces)
1/2 cups      Dried Lily flower
4 oz.           Dried glass noodle ( Chinese bean thread noodle)
4 Qt.           Chicken Broth ( better with Home made)
4 tbsp         Canola oil
1/2 cup       Cilantro ( Coriander) small chop
1/2 cup       Spring onion ( Thin sliced)

Instructions

Prep. for soup

1. We need to soak the dry ingredients such as wood ear mushroom, dried lily flower and dried beancurd in separate bowls with 2 cups of water in each bowl .
2. Boil the qual egg for 5 to 10 minutes to make hard boiled quail egg then peel off all the egg shells.
3. Boil the fish balls to make it soft if they are frozen fish balls.
4. For the chicken broth, we may boil the cut out bone from rotisserie chicken with 3 -4 Qt. of water with ginger, carrot and celery to make healthy broth without preservatives. Simmer with medium low heat for an hour after the broth is boiled.
5. Soak the bean thread noodle in the bowl with large amount of water till the dry noodle are covered. Drain it when it becomes soft.

To cook the soup

1. In the 8 qt pot add oil then put the soup pot on the medium heat. Add fine chopped onion and garlic together with chili powder.

2. When all the onion, garlic  and chili are fragrant, add the cubed cut chicken together with fish sauce and stir thoroughly.

3. When all the onion, garlic, chili powder and chicken are blended in with all ingredients , add the chicken broth into the pan and let it simmer for 30 minutes.

4. After boiling the soup add all the prep ingredients ( wood ear mushroom, Dried bean curd, dried lily flowers, quail egg and fish ball together at the same time.

5.When all the ingredients from step 4 have started boiling, add the chopped onion ( for the soup ) into the pot and let it simmer for 30 more minute.

6. May add either salt or fish sauce to adjust for your own taste.

7. Noodle should be added into the pot just before serving. Otherwise , it may be soggy and lose the chewy texture of the the bean thread noodle.

8. We may boil the noodle for 5 minutes and drain out for better serving option. It is also easy to serve as individual portions.

9. Sprinkle the spring onion and cilantro on top as garnish.  The soup is ready to enjoy with some lime juice and crushed roasted chilly powder ( It is optional to add lime and roasted chilly powder)

10. We could add 2 fish balls and 2 quail eggs for each individual bowl serving.

( Most of the soup taste better the next day but storing in the fridge is recommended, especially if the weather is hot and humid)

Happy Myanmar New Year!

Happy Myanmar New Year

Shwe Yin Aye ( Cool Aid of Myanmar) Burmese New Year Traditional Dessert

Today is the 1st day of the Month for the Burmese lunar year of 1377. Every year, April 13 is the starting day of water festival. We celebrate the water festival as the celebration of Burmese New Year. It is also Long holidays for all business and government offices. In our childhood days, "Thingyan" Water festival is always in the season of Long hot summer.

There will be questions " Why celebrate with water?". The answer is " Purification from all sins by celebrating with water that will cleanse your body and soul".  And there is always be no school for three months every summer.

For our neighborhood in Myanmar, we share holiday treats such as authentic Burmese food and dessert to our neighbors was also the tradition. It was the happiest time and memories in our teenage years that we did the celebration with water to welcome Myanmar New Year.

From that authentic Burmese Food, I would like to share the Burmese dessert that is called " Shwe Yin Aye". This chilled dessert can beat the heatwave of very hot weather in Burma. Oh! Am I bragging too much?  It can be meant as " Burmese Cool Aid".
Most of the Burmese desserts are generally made with coconut as the main ingredient.

Today, Health experts are encouraged to have the coconut for the good cholesterol. Coconut milk and coconut extract are now popular ingredients on the shelf of most supermarkets.

For every Great food should be " Balanced, Layered and Colored". It is also the most important factor for eye-catching dish. "Taste" is playing the big role of good food.  We can say that too much oil or too much coconut also not really good for one health.


Shwe Yin Aye ( Cool Aid of Burma)( 10 serving)

3 can( 8 oz)         Coconut Milk ( one can for coconut Jelly) ( 2 for Coconut cream milk)
1/2 pkt.               Agar Agar powder( Coconut Jelly Powder)
1 lb                     Sugar
1/4 cup               Sago Balls
1/2 cup               Sweet rice ( Sticky Rice)
10 slices              Sliced white bread

Instruction

Coconut Jelly: 1. In the 8 qt pot, add 0.5 lb. of sugar with Agar Agar powder.
                       2. Add water according to the packet direction.
                       3. Heat the pot with medium-high heat till it boils.
                       4. Turn down the heat when it starts boiling then let it simmer for 10 more minutes.
                       5. Add 1 can of coconut milk to the pot and let it simmer for 15 more minutes.
                       6. Pour all the liquid into the tray and let it cool down until forming coconut jelly.
                         ( It can be done one day ahead and let it chill in the fridge)

Sago Prep.      1. Soak the sago balls in the bowl for one hour (Note: water should be
                         about  an  inch above the sago balls.)
                     2. In 1 qt pot on the stove with medium high heat add 1 qt of water and let it boil.
                     3. Add the soaked sago balls into the pot and stir for a few minutes till all sago balls are translucent without cloudiness in it.
                     4. Let it cool down in the separate bowl and set it aside.

Sweet rice.     1. Cook 1/2 cup of sweet rice in rice cooker. ( should be the same day of                                serving)

Coconut Cream Milk: 1. In 8 Qt. pot, Add 2 qt of water and 0.5 lb. of sugar and mix it nicely till the sugar melt. Heat the pot with the Medium-high heat on
                                   stove for 10 minutes to make sugar syrup.
                               2. Add 2 can of coconut cream into that pot and mix it well then turn down the heat to medium. Then let it simmer the pot for 10 more minutes. Turn off the heat when start boiling and cool it down completely). Then chill it in the fridge.
                           ( Note: It is better to prepare those fixing one day ahead before serving)


Fixing the Dessert Bowl:  In the dessert glass or cup,
                                   1.  Add cut coconut jelly 2 pieces (cubed 2" by 1")
                                   2.  Add 2 tbsp. of cooked Sago
                                   3.  Add 1 tbsp. of sweet rice ( sticky rice)
                                   4.  Add 1 sliced bread ( Better to cut half into two pieces)
                                   5. Then pour 1 cup chilled coconut cream milk on top of those fixings (  1 through 4), serve immediately.
                         ( May add three cubes of ice in the serving bowl to make cooler)
( Taste option: Depends on your own taste, you may add more sugar for sweeter taste.)

Above is the easiest way of making Shwe Yin Aye.
But one ingredient that is called Mont Let Saung ( Pandan Flavored rice jelly). By adding that ingredient will make the difference to try very authentic Burmese New Year Dessert. Most Asian stores carry that freshly made pandan flavor rice jelly but it is optional.

Fifth Taste ( also known as ) Umami

Fifth Taste  also The UMAMI

We might wonder "What is that taste? ". I was excited to learn every new thing about food in my culinary training days. It also reminds me of the time as a student that I enjoyed most. Every day as a culinary art student, I learned all tips and tricks about daily food-related subjects. "UMAMI" was one of the interesting topics too.

There are four types of taste in this world that everybody knows.
"Sweet, Sour, Salty and Bitter" are basic tastes that we deal with our food on a daily basis.
Then wondering "What is UMAMI?". Umami is the fifth taste that culinary professionals are familiar with. For most people in food service who might deal with it every day by not knowing it.
We can define easily and say "It is just MSG".

This type of mysterious flavor can be found in ingredients such as soy sauce, fish sauce, mushroom, Dashi (Japanese Dried Tuna fish), tofu, nuts, cheese, and beans. If we research it, we can find extensive data and history of UMAMI. Dairy products such as yogurt, Parmigiano-Reggiano, and mozzarella cheese are also the umami-rich ingredients too.

The Truffle mushroom is very rich in its umami flavor which also happens to be my favorite ingredient in the mushroom group. People may think the mushroom is ugly and really bitter, but it is really sweet and pungent flavor itself.

The recipe I would like to share today is just a cream of mushroom soup. We all might be wondering how does it relate to Umami. This is because of the rich flavor of mushroom and heavy cream to enhance the taste. Like the instant cream of mushroom soup, it is also easy to prepare for everybody who loves a creamy soup. Despite these similarities, this homemade recipe includes many fresh ingredients and is very beneficial to one's nutrition.

Creamy Mushroom Soup (5 serving)

1.5 cups     Bottom Mushroom fine chopped
1 cups        Heavy whipping cream or  ( 2 cups) half and half
4 tbsp        Flour
4 tbsp        Butter
1 Qt          Chicken Broth ( May use Vegetable Broth for vegetarian)
1 Qt           2% milk
1 tbsp        Parsley fine chopped
2 tsp          Salt
1 tsp          Pepper
1/2 cup      Fine chopped onion
1 count      Bay leaves
1tbsp         Melted butter

Instructions

1. In 6 qt pot, add butter and let it melt with very low heat then add the flour then stir slowly.

2. When the flour no longer sticks to the pan and it starts to blend with butter, add the cream and milk into the pot. Turn up the heat to medium. (May use the handheld whip to stir so there is no longer be the lump of flour in the soup)

3. Do not forget to stir while simmering the cream to prevent it from sticking to the bottom of the pan.

4. When the cream starts bubbling, add the chicken broth to the soup together with bay leaf.
Then let it simmer with medium-low heat to boil the soup for about 15 more minutes.

5. In the separate stir-fry pan, add the butter on the stove top with medium heat together with chopped onion.

6. Stir the onion with butter to become translucent and flavorful.

7. Then add the chopped mushroom into the pan and cook together with onion for 5 minutes.

8. Add the cooked onion and mushroom into the soup pot then let it simmer again for 15 more minutes.

9. Finally, add the salt and pepper to the soup for your own taste.

10. Garnish with chopped parsley on top before serving in the bowl. It will be nice to enjoy the soup together with toasted French or focaccia bread.

Noodle of Shan State ( Food from Eastern Province of Burma)

Mee Shay (or)  Noodle of Shan State ( Food from Eastern Province of Burma)

This Noodle recipe is our favorite family recipe that we make as most weekends delicacy. My father tried to make this combination of this noodle recipe since we were very young.

As I am back from Singapore and Burma trip, I asked my family " What typical dish do you want this weekend? " My son suddenly answer " Mee Shay Please!". I am also happy to make this dish and never get bored of enjoying this spicy and tasty dish. This noodle has different types of Ingredient which are most related with Chinese sauces and pickled vegetables.

Every time I made that dish, we always have our dinner together with my sister family who live near to my city.

This type of noodle has several ingredients that help the noodle convincing to be so flavorful dish. This noodle dish can be made from Japanese Udon noodle,  prepared with either chicken or pork.

 Last 25 or 30 years ago, this typical noodle dish prepared with wide, flat wheat noodle that was the pretty famous dish at one big name cafe ( Not sure that cafe is still there now). My dad treated us as weekend branch every time we were visiting Shwedagon Pagoda ( Famous Tourist Landmark of Rangoon, Burma).

There is another reason for writing this recipe that my close friend who kept on asking me how to make that dish. Hope everybody enjoys making this dish together with me by following those complicated ingredients and steps.

Shan Mee Shay ( or ) Noodle of Shan State ( Food  from Eastern Province of Burma) 

Ingredients ( 4-5 serving)

1 lb         Fresh Fettuccine Pasta (or Any dry wheat Noodle )
1 lb         Boneless Skinless Chicken (or) Pork
1 cup       Salted Soybean
1/2 cup    Salted Black bean
1 lb (pkt.)  Pickled Mustard Leaves
1/2 lb       Pickled vegetable from Shan State ( optional)
2 cups      Fresh bean sprout
1 cup       Sliced Ginger
4 tbsp      Light Soy Sauce
3 tsp        Black pepper
1 tsp        Dark Soy Sauce
5 tbsp      Corn Starch (or) Potato Starch
5 tbsp      Crushed red pepper
1 tsp        Chilly powder
2 tbsp      Fine chopped Garlic ( For Noodle)
1 tbsp      Fine chopped Garlic ( For Meat)
2 tbsp      Fine chopped Chinese Celery leaves
1 tbsp      Fine chopped Chinese Celery leaves ( Garnish)
1 tbsp      Fine chopped Spring Onion ( Garnish )
5 tbsp      Canola oil
2 tsp        Salt for meat

Instructions

1. Season the meat with salt, Dark Soy Sauce and 1 tbsp light Soy Sauce. Then put that meat in the 2 Qt pot with 2 cups of water and ginger.  Let it boil with the medium-low heat on the stove.

2. If we cook with pork, we need to let the meat pot simmer for at least 30 minutes with low heat. When the meat is tender enough to eat, it is ready. Cut the meat into small pieces 1/4 inch square size and set it ready in the bowl together with meat broth.

 If the meat is chicken it will take only 15 to 20 minute to boil. Then cook small pieces of boiled chicken meat, 1 tbsp oil, chopped garlic 1 tbsp and 1/2 tbsp sliced ginger, 1 tsp chilly powder, add everything together and cooked again for 10-15 minutes.

3. Mix the 2 tbsp chopped garlic and 2 tbsp chopped Chinese celery with 1/2 cup of cold water. Set it ready in a small bowl.

4. In small pot ( 1 qt ) pot, add salted soy bean together with soy sauce then heat the pot with medium-high heat just to make it warm ( about 5 minutes). Set it ready in the small bowl too.

5. In the skillet, add oil, chilly powder and crushed red pepper then heat the pan with medium-high heat just to make fragrant ( for 3-5 minutes). ( Be careful not to burn the chilly oil because it can be easy to get burnt  and taste bitter). Set it in the small bowl also when it is ready.

6. Cut pickled mustard into small pieces, put all chopped pickled vegetable into the pan that we use at step 5. Heat those pickled vegetables for 5 minutes just enough to kill bad bacteria from it.
Set it in the bowl when it is heated through.

7. In 1 qt pot on the medium-high heat, add 1 cups of water and let it boil. Mix the cornstarch with 4 tbsp of water in the cup. When the water is boiling, add the mixture of cornstarch into that pot and turn down the heat to low then start stirring with a spoon until this glue is bubbling. It may take about 5 to 10 minutes to start boiling. When it starts boiling turn off the heat and set it aside.

8. Prepare the fresh pasta noodle by following the packet instructions. Some fresh prepared ready to eat noodle, briefly make it warm in the boiling water for 1 minute, then strain it and set it ready in the bowl.

9 . Prepared the bean sprout by rinsing in the cold water to clear all the darts. Then Put it in the microwave safe bowl with 1 tbsp of water and cook with high heat for 1 minute.
We could just use the very hot boiling water to steam the bean sprout for 1 minute if we choose not to use Microwave.

10. When all the prep ingredients are ready, we can start fixing the delicious noodle bowl.

11. In the individual serving bowl, put the hand full of prepared noodle ( about 2 cups)
Add 3/4 tbsp of slated soybean sauce (step 4), 1 tsp of garlic mix ( Step 3), 1 tbsp of pickled vegetable ( step 6), 1 tsp of fried chilly oil ( step 5), 2 tbsp of chopped meat ( step 2) and 2 tbsp of glue ( step 7). Garnish this noodle bowl with a little bit of chopped spring onion and chopped Chinese celery on top.

12. Enjoy the noodle bowl by mixing all the ingredients together thoroughly with chopsticks and spoon. If we have chicken broth boiled from the bone with ginger, enjoy this noodle together with clear chicken soup garnish with pepper and spring onion.

 It is complicated but worth trying if there is no restaurant available to serve this dish.

(Note: In the Photo, I used two different types of noodle and meat individually )

Pad Thai ( Thai Style Stir Fry Rice Noodle)

Pad Thai ( Thai Style Stir Fry Rice Noodle)

Every Asian Noodle has a different identity of their own taste. As we do not have many choices of Thai Restaurant in our state metro area, I tried to find out how to make that spicy rice noodle recipe called ( Pad Thai Noodle).

This recipe could be available to find from any Thai recipe book or website. I always cook for my family as a satisfying meal that we prefer to eat. One day, I chatted with my friend and she said " Could you post the Pad Thai Noodle recipe ? " since their family loves to eat Thai food.

This spicy rice noodle is really tasty with a different flavor of sweetness, sourness and hot spicy flavors combine together. Every Thai Restaurant has this type of noodle in their menu and also popular. This noodle could be cooked with shrimp, chicken or ground pork as different person's choices of meat.

Pad Thai Noodle Recipe

1 Lb.      Pad Thai Rice Noodle ( fresh )
1/2 Lb.   Ground Pork
1 cup     Peeled and devein fresh shrimp
2 tbsp    Chopped Garlic ( Fine Chopped)
2 Egg     Scrambled fried or Sliced egg omelet
1 tbsp    Chilly Powder
4 cups    Bean Sprouts
1/2 cup  Roasted Peanut ( Chopped or coarse ground)
3 tbsp    Tamarind Juice without pulp
2 tbsp    Sugar
1 tbsp    Fish Sauce
1 tbsp    Light Soy Sauce
1 tsp      Dark Soy Sauce
1 tbsp    Oyster Sauce
3 tsp      Salt  ( or  your taste)
1.5 cups  Chicken Broth
4 tbsp     Canola oil or light olive oil
1 tbsp     course chopped coriander

Instruction

1.  Season the Meat and Shrimp with 1 teaspoon each and set it aside.

2.  Season the Noodle adding with Oyster sauce,1 teaspoon of salt, dark soy sauce, and sugar. Mix it together till sauce and noodle blend in together.

3. In the skillet on the stove top with Medium-high heat, add 1 tbsp. of oil then heated through till smoking hot. Then add the seasoned ground meat to make it brown.

4. After browning the meat, set it aside in the separate bowl. In the same pan, add the shrimp and cook for 2 minutes. Then set aside those cooked shrimp as a prep.

5. In the Chinese Wok or Stir Fry Pan on the stove top with Medium-high heat, add the oil and heated through till hot. Then add the chopped garlic and cook for 2 minutes.

6. Add the chilly powder with tamarind juice into the pan when the garlic is fragrant with the golden color.  Add the chicken broth, fish sauce, and light soy sauce together into the pan, let it boil.

7. When the mixture of sauces are boiling well, add the seasoned noodle together with meat and shrimp. Do not forget to stir with two spatulae or chopstick to make the noodle mixing well with the sauces.

8. Test the noodle that is tender enough to eat to your taste. The texture of noodle may be varied according to your preference.

9. Sprinkle the beansprout, chopped roasted peanut and chopped cilantro on top of the really hot Noodle.

10. Garnish with one slice of lime and sliced egg omelet on the individual serving plate.

11. May sprinkle with a dash of crushed red pepper for more spicier taste. ( optional)

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 )