Sunday, March 30, 2014

Chow Mein ~ wet style


I grew up eating different kinds of chow mein (fried noodles), be it quick style (like Kon Lor Mee), or dried style (like fried mihun), or this wet style that I'm going to present you.

On some days, I like my noodles wet with gravvy, especially on days that are cold & rainy, a bowl of noodles with hot gravvy just make me feel so much warmer. 

* Step-by-Step Cooking Tutorials *
The ingredients you'll need : white pepper, soy sauce, sesame oil, Shaoxin wine, dark soy sauce, oyster sauce, dried shrimps, big prawns, noodles, eggs, minced meat, garlic, onion, carrots, sio pak choy, & sugar.
Marinate the minced meat for at least 15 minutes.
Cook the prawns until they turned pink, & cooked, drain, set aside.
Stir-fry the onion & carrots under medium to low heat, for about 3 minutes.
Turn to low heat, add in garlic & dried shrimp, saute until aromatic but not browned.
Add in the minced meat & stir-fry until it's cooked.
Pour the beaten egg into the wok, scramble it & mix well with the rest of the ingredients that are already in the wok.
Mix well.
Add the noodles & seasoning into the wok, bring to the boil.
Turn to low heat, return the prawns & add the sio pak choy into the wok.
Simmer for about 5-10 minutes (depending how wet you like it to be).
Dish up & serve.
You may garnish with some scallions too.
Enjoy!!


Chow Mein ~ wet style

Serves 2

Ingredients :
250gm yellow noodles, blanched
1 carrot, thinly sliced
1 stalk sio pak choy, chopped
2 eggs, lightly beaten
1 medium/ large onion
3 cloves garlic, finely chopped
1 tablespoon dried shrimp, finely chopped
6 big prawns
100gm minced meat

Marinate (for minced meat) :
1 tablespoon Shaoxin wine
1/2 tablespoon soy sauce
1 teaspoon sesame oil
Pinch of sugar
Dash of white pepper

Seasoning :
1 & 1/2 cups water
4 tablespoons oyster sauce
2 tablespoons soy sauce
2 teaspoons sugar
2 teaspoons sesame oil
1-2 teaspoons dark soy sauce 
Dash of white pepper


Directions :
  1. Blanch the noodles, set aside.
  2. Marinate the minced meat for at least 15 minutes.
  3. Combine all the ingredients of the seasoning in a bowl, set aside.
  4. Cook the prawns until they turned pink, & cooked, drain, set aside.
  5. Stir-fry the onion & carrots under medium to low heat, for about 3 minutes.
  6. Turn to low heat, add in garlic & dried shrimp, saute until aromatic but not browned.
  7. Add in the minced meat & stir-fry until it's cooked.
  8. Pour the beaten egg into the wok, scramble it & mix well with the rest of the ingredients that are already in the wok.
  9. Add the noodles & seasoning into the wok, bring to the boil.
  10. Turn to low heat, return the prawns & add the sio pak choy into the wok. Simmer for about 5-10 minutes (depending how wet you like it to be).
  11. Dish up & serve. Enjoy!





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Thanks for stopping by. Lemme know what you think! Have an awesome day!

Sunday, March 30, 2014

Chow Mein ~ wet style

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I grew up eating different kinds of chow mein (fried noodles), be it quick style (like Kon Lor Mee), or dried style (like fried mihun), or this wet style that I'm going to present you.

On some days, I like my noodles wet with gravvy, especially on days that are cold & rainy, a bowl of noodles with hot gravvy just make me feel so much warmer. 

* Step-by-Step Cooking Tutorials *
The ingredients you'll need : white pepper, soy sauce, sesame oil, Shaoxin wine, dark soy sauce, oyster sauce, dried shrimps, big prawns, noodles, eggs, minced meat, garlic, onion, carrots, sio pak choy, & sugar.
Marinate the minced meat for at least 15 minutes.
Cook the prawns until they turned pink, & cooked, drain, set aside.
Stir-fry the onion & carrots under medium to low heat, for about 3 minutes.
Turn to low heat, add in garlic & dried shrimp, saute until aromatic but not browned.
Add in the minced meat & stir-fry until it's cooked.
Pour the beaten egg into the wok, scramble it & mix well with the rest of the ingredients that are already in the wok.
Mix well.
Add the noodles & seasoning into the wok, bring to the boil.
Turn to low heat, return the prawns & add the sio pak choy into the wok.
Simmer for about 5-10 minutes (depending how wet you like it to be).
Dish up & serve.
You may garnish with some scallions too.
Enjoy!!


Chow Mein ~ wet style

Serves 2

Ingredients :
250gm yellow noodles, blanched
1 carrot, thinly sliced
1 stalk sio pak choy, chopped
2 eggs, lightly beaten
1 medium/ large onion
3 cloves garlic, finely chopped
1 tablespoon dried shrimp, finely chopped
6 big prawns
100gm minced meat

Marinate (for minced meat) :
1 tablespoon Shaoxin wine
1/2 tablespoon soy sauce
1 teaspoon sesame oil
Pinch of sugar
Dash of white pepper

Seasoning :
1 & 1/2 cups water
4 tablespoons oyster sauce
2 tablespoons soy sauce
2 teaspoons sugar
2 teaspoons sesame oil
1-2 teaspoons dark soy sauce 
Dash of white pepper


Directions :
  1. Blanch the noodles, set aside.
  2. Marinate the minced meat for at least 15 minutes.
  3. Combine all the ingredients of the seasoning in a bowl, set aside.
  4. Cook the prawns until they turned pink, & cooked, drain, set aside.
  5. Stir-fry the onion & carrots under medium to low heat, for about 3 minutes.
  6. Turn to low heat, add in garlic & dried shrimp, saute until aromatic but not browned.
  7. Add in the minced meat & stir-fry until it's cooked.
  8. Pour the beaten egg into the wok, scramble it & mix well with the rest of the ingredients that are already in the wok.
  9. Add the noodles & seasoning into the wok, bring to the boil.
  10. Turn to low heat, return the prawns & add the sio pak choy into the wok. Simmer for about 5-10 minutes (depending how wet you like it to be).
  11. Dish up & serve. Enjoy!





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Post a Comment

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