Going Back To My Roots
I’m currently a little obsessed about Asian cooking at the moment, partly because I miss local Singaporean / Malaysian fare, and the other part is intent on fulfilling my “good Asian wife” duty and feed the husband well. More often than not, the husband ends up cooking for me these days because of extremely gruelling days in the office culminating in a can’t-be-arsed-to-cook mood by the time I get home. And so on days when I actually leave the office feeling partly alive, I try to make up for the times when my domestication was absent.
I’ve tried my hand at a number of dishes, namely:
1. Wat dan hor (stir-fried rice noodles with egg gravy)
2. Tomato prawns, inspired by my aunt who makes a kick-ass version. I couldn’t remember the exact ingredients she used so I just followed my instincts and voila! Tasted pretty good!
3. Tofu-wrapped chicken nuggets
Wat Dan Hor (stir-fried rice noodles with egg gravy), recipe adapted from Lily’s Wai Sek Hong.
- 300g fresh rice noodles, preferably thick-cut
- 3-4T oil
- 1T light soy sauce (or more to taste)
- 1T dark soy sauce (or more to taste)
- 2 chicken thigh fillets, sliced into finger-sized pieces
- 100g prawns, shelled and deveined
- 1 small calamari, cut into rings
- 1 bunch choy sum, cut into 3 inch sticks
- 500ml chicken stock
- 2 cloves garlic, minced
- 2 T cornstarch mixed with 1/2 cup water
- Dash of light soy sauce, to taste
- 2 eggs, lightly beaten
- Dash of pepper, to taste
- Pickled green chilli (optional)
- Heat oil in a wok
- Add in noodles and both soy sauces and stir fry till slightly charred. Add more soy if you like. Set aside.
- Clean the wok.
- Heat more oil in the wok
- Fry the garlic till fragrant, then add the chicken and prawns and continue to toss until almost cooked.
- At this point, add in the calamari and stir fry for 30 seconds, then add the soy sauce and chicken stock and bring to a boil.
- Now add the choy sum and stir in half the corn starch mixture (note: you may not need all of the corn starch mixture) and bring to a boil again. If the mixture is not thick enough, add more of the corn starch mixture until the desired thickness is achieved.
- Turn off the heat and drizzle the lightly beaten eggs over the sauce. Let sit for a minute before stirring the egg mixture through the gravy.
- Dish up noodles into a wide-mouthed bowl and pour a generous amount of the gravy over the noodles.
- Serve with pickled green chilli for added effect!
Next up, the recipe for my 6th aunt’s tomato prawns. Mmm…