Archive for Noodles

Going Back To My Roots

Posted in Asian Cooking, Recipes with tags , on May 18, 2010 by thepseudoepicurean

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.

Wat Dan Hor (stir-fried rice noodles with egg gravy)



  1. 300g fresh rice noodles, preferably thick-cut
  2. 3-4T oil
  3. 1T light soy sauce (or more to taste)
  4. 1T dark soy sauce (or more to taste)


  1. 2 chicken thigh fillets, sliced into finger-sized pieces
  2. 100g prawns, shelled and deveined
  3. 1 small calamari, cut into rings
  4. 1 bunch choy sum, cut into 3 inch sticks
  5. 500ml chicken stock
  6. 2 cloves garlic, minced
  7. 2 T cornstarch mixed with 1/2 cup water
  8. Dash of light soy sauce, to taste
  9. 2 eggs, lightly beaten
  10. Dash of pepper, to taste
  11. Pickled green chilli (optional)


  1. Heat oil in a wok
  2. Add in noodles and both soy sauces and stir fry till slightly charred. Add more soy if you like. Set aside.
  3. Clean the wok.
  4. Heat more oil in the wok
  5. Fry the garlic till fragrant, then add the chicken and prawns and continue to toss until almost cooked.
  6. 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.
  7. 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.
  8. 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.
  9. Dish up noodles into a wide-mouthed bowl and pour a generous amount of the gravy over the noodles.
  10. Serve with pickled green chilli for added effect!

Next up, the recipe for my 6th aunt’s tomato prawns. Mmm…


Sliced Fish Noodles

Posted in Asian Cooking, Recipes with tags , on July 16, 2008 by thepseudoepicurean

When the Jman IM-ed me on Monday, proudly announcing his loot of fish bones and cheap blue eye off-cuts from Richmond, I was ecstatic. Flashes of my favourite white, milky XO fish noodle soup filled my imagination…ooh, how perfect would fish noodle soup be in this bitingly cold weather!

I immediately dished out strict instructions for the Jman to follow: boil up the bones with crushed ginger. Take out the trevally fillets from the freezer. Season with soy, sesame oil, and pepper. Then off I went to the Asian grocers to pick up a packet of dried rice noodle sticks (the thicker version of the rice vermicelli – note: this is not the same as “hor fun” or flat rice noodles). I also purchased a tin of Carnation evaporated milk (it has to be the Carnation brand and none other) for the soup. Sounds weird? Wait till you try it!

When I got home from work, I put the soup to the boil again. I then added a dash of soy, oyster sauce, and salt (you don’t want the soup to be too brown, so use the soy and oyster sauces sparingly and season with salt instead). Add the Carnation milk until the soup is a thick, milky white colour.

I cooked up some Chinese mustard greens (“chye sim”), trevally slices, and noodles.

Dished out everything into a bowl, brought the soup to a rolling boil again, and just before serving, I added a couple of tablespoons of XO/Cognac/Brandy (however you may call it). Garnish with spring onion slices. Voila!

[Photos to follow, but if you can’t wait, you could get a pretty good one here.]



  • 1kg fish bones, preferrably white, non-oily fish (like snapper or snakehead)
  • 200g ginger, mercilessly bruised, or sliced
  • Water – enough to cover the bones
  • 1 tablespoon oyster sauce, 1 tablespoon soy sauce, salt to taste
  • Ground white pepper, to taste (I like mine extra peppery)
  • Carnation evaporated milk (the 185ml tin will be sufficient but you won’t end up using all)


  • Fish slices, preferrably white, non-oily fish (like snakehead, trevally, garoupa or snapper)
  • Marinade for fish: salt to taste, white pepper, a dash of sesame oil
  • Thick, rice vermicelli (you can purchase them fresh or dried)
  • Chinese mustard greens (also known as “chye sim”, “choy sum”, or “cai xin”)
  • Ginger slices for garnishing
  • Spring onions, cut into 3-inch lengths
  • 2-3 tablespoons of XO/Cognac


  1. Put the fish bones, water, and ginger into a stock pot and bring to a boil, then simmer over the stove for about 1 hour.
  2. When the fish stock is done, season with soy, oyster sauce, salt and white pepper
  3. Pour in the Carnation milk until the soup is opaque and white.
  4. Cook the noodles according to the instructions on the packet.
  5. Strain the soup to ensure that all the bones are removed.
  6. Cook the fish slices in the stock on low heat until it is almost cooked. The residual heat from the soup will continue cooking the fish slices so it doesn’t matter if the fish is slightly undercooked. Blanch the vegetables very briefly.
  7. Bring the soup to a boil again, adding in the spring onions and ginger slices.
  8. Just before serving, add the XO into the soup and turn off the heat.
  9. Pour the soup over the noodles, fish slices and vegetables and serve immediately.
  10. Bon appétit!