Fried Glass Noodles (Dong Fun)

Fried Glass Noodles (Dong Fun)

Ingredients
1. Glass Noodles
2. Chinese mushrooms (soaked in hot water till soft, sliced)
3. Fish cakes (sliced)
4. Sliced carrots (optional)
5. Minced garlic
6. Chicken/Ikan bilis stock cube (half), light soy sauce, fish sauce, pepper to taste.

Method
1. Saute garlic in oil till fragrant.
2. Add in half a stock cube, then add sliced mushroom and fish cake and stir fry.
3. Add in glass noodles and keep stir frying while gradually adding light soy sauce, fish sauce and pepper.
4. If it gets too dry, add a little water.
5. Serve hot.



This dish is super yums.. try it :)

Fried Meehoon

Fried meehoon

Ingredients
1. Meehoon (soaked in water till soft)
2. Prawns
3. Choy sum
4. Light soy sauce
5. Fish sauce
6. Oyster sauce
7. Chicken/Ikan bilis stock cube (I use knorr's)
8. Minced garlic

Method
1. Saute garlic in 2 table spoons of oil till fragrant
2. Add chicken cube and oyster sauce and stir well.
3. Add in choy sum and fry until half cooked and then only add meehoon to avoid overcooked vege.
4. Add light soy sauce and fish sauce to taste. If desired, add some pepper to enhance taste
5. Fry meehoon thoroughly and set it aside inside the wok.
6. Add one teaspoon of oil and put in prawns, fry till prawns turn pink (again, so that the prawns will not be overcooked)
7. Stir well and serve hot.

Min Sin (Thin Vermicelli) Porkball Noodles Soup

Minsin Noodles with spinach and homemade porkballs in soup

Ingredients for Soup
1. Ikan bilis (Anchovies)
2. Scallops
3. Shallots
4. Spinach


Ingredients for porkball
1. minced pork
2. fish sauce
3. light soy sauce
4. pepper
5. minced garlic

Marinate minced pork with fish sauce, light soy sauce, pepper and minced garlic, for about 1-2hours.

Method
1. Cut shallots into slices and saute with slight oil in a pot until fragrant.
2. Add in peeled ikan bilis and stir well. Lastly, add in scallops. Add water and leave to boil for 2 hours.
3. Meanwhile, shape minced pork into ball shapes. Pan or deep fry the balls until thoroughly cooked.
4. When porkballs are done, set aside.
5. After 2 hours of boiling the soup, sift out ikan bilis and scallops. U can pick out the scallops and include it in the dish.
6. Dump in Minsin noodles into hot soup and bring to boil. When the noodles are half cooked, dump in spinach. Boil till noodles are soft and spinach is cooked. Add salt and pepper to enhance taste.
7. Lastly, place porkballs on top of the noodles and serve hot.



This is a recommended dish for people who are not feeling well or sick as ikan bilis stock and spinach are both very nutritious. Spinach has a high nutritional value and is extremely rich in antioxidants, especially when fresh, steamed, or quickly boiled. It is a rich source of vitamin A (and especially high in lutein), vitamin C, vitamin E, vitamin K, magnesium, manganese, folate, iron, vitamin B2, calcium, potassium, vitamin B6, folic acid, copper, protein, phosphorus, zinc, niacin, selenium and omega-3 fatty acids (Wikipedia, 2010). Also, minsin noodles doesn't require much chewing and are easy to swallow.. So instead of porridge all the time, try this! Much tastier :)
As I'm totally not a fan of porridge, my mum will normally cook me this instead. She uses chicken instead of pork balls though, slightly healthier and not so fatty.

Mun Yee Meen

Hi all! I finally got started with my blog after procrastinating for months. I will most of the time be blogging about food! My own homecooked food, to be exact.. I might also throw in some useful house hold tips along the way.. Comments are very much appreciated!!! Whether good or bad.
Today I will share a recipe of a tasty yet easy dish that I always cook. If you're Chinese, staying overseas and miss our Malaysian 'tai chow', maybe u can try this! :))



Ingredients
1. two yee mee
2. Pork/beef/chicken cubes
3. Choy sum
4. Prawns
5. Chopped garlic

Marinate meat with dark soy sauce, light soy sauce, oyster sauce, and a dash of pepper for about 1-2hours.

Method
1. Heat up wok, add in 2-3 tablespoons of oil. Saute finely chopped garlic until fragrant, and then add in marinated meat and stir fry until meat is slightly cooked. Do not stir fry for too long as dark soy sauce might get burned even though the meat is not fully cooked.
2. Add in yee mee, and 2-3 cups of water, depending on how watery/dry you like your noodles to be. Close lid and let it simmer for about 5 mins, occasionally opening the lid to stir.
3. When yee mee is almost soft, add in choy sum and prawns.
4. Stir fry until prawns turn pink and choy sum cooked.
5. Serve hot with chopped raw garlic (optional).



Decorate the dish nicely by placing prawns and vegetables on top of the noodles.