Tuesday, September 25, 2007

Yellow Misua Noodles (Fookienese)



Ingredients
1 packet yellow Misua
1 cup sliced pork
1 cup shrimps
1 cup dried mushrooms
1 1/4 carrots, peeled and sliced
1 1/4 cups cabbage, shredded
1 pound shallots, sliced thinly crosswise s
stalks green onions, chopped
cilantro tops - for garnish
1 package peanuts with skin, toasted, for garnish
4 eggs, beat well and make thin cakes in a pan and then roll and slice thinly,for garnish
sesame oil
peanut oil
8 tablespoons dark soy sauce
6 tablespoons Chinese rice wine
12 cups boiling water

Procedure

Boil water in a pot for the noodles. Make sure water has boiled before you start to sauté.

In a wok, brown 3/4 of shallots in oil until golden brown but not burnt. Set aside to be mixed with the yellow Misua later and for garnish.


Brown remaining 1/4 of the shallots until golden brown. Add the pork and brown until all cooked. Add mushrooms and cook for another 1 minute. Add shrimps and carrots and cook for 1 minute. Add cabbage and cook for another 1 minute. Add soy sauce and rice wine and mix well. Cook for 1 minute and set aside.


Put yellow Misua noodles in the pot of boiling water. Cook until softened. Remove water through a wire sieve and put back to pot. Add some golden brown shallots and sesame oil. Mix well.


Put cooked yellow Misua in individual Chinese bowls and pour the sauteed mixture on top. Garnish eggs, green onion, cilantro, peanuts, and the browned shallots.


* Yellow Misua Noodles are usually served during special occasions like birthdays and weddings.

*Kitchen Tested October 13, 2007
*Mother-in-Law's Recipe

Slow Cooked Herbed Duck (Fookienese)

Ingredients
1 duck  or black chicken, cut into pieces
1 packet Chinese Sibut herbs
5 tablespoons dark soy sauce
2 tablespoons light soy sauce
3 cups water
3 tablespoons sliced ginger
6 tablespoons sesame oil

Procedure

In a hot wok, saute ginger in sesame oil until brown.
Add duck or black chicken pieces and brown for about 3 to 5 minutes.
Add soy sauce and salt and mix well. Cook for another 2 to 3 minutes.
Add water and boil until tender on medium-low heat.
Add the Chinese herbs (put inside an herb pouch and secure properly).
Slow cook for 2 hour or until tender. Duck should be very tender and falling off its bones.

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