Betty Saw's Best Noodle Recipes

Betty Saw

Description

Betty Saw's Best Noodle Recipes is a collection of 60 noodle recipes found in Malaysia and the region. From fresh yellow noodles and broad noodles to dried egg noodles and rice vermicelli, the recipes featured in this cookbook include elaborate dishes such as Nyonya Curry Laksa, Lor Mee and Mee Rebus, as well as light and refreshing offerings like Kerabu Beehoon, Cold Wantan Noodles with Sesame Black Vinegar Sauce and Chicken Soup Mee Sua with Poached Egg. Also included are a few regional specialties that have become all-time favourites in Malaysia such as Thai-style Fried Noodles, Cold Green Tea Soba and Burmese Coconut Noodles. With step-by-step recipes for making noodles from scratch, this recipe collection is essential for those who wish to learn the secrets to whipping up delicious and wholesome noodles at home.

Sujets

• TV
• Malasia
• Televisión
• Malaysia
• Television
• Malaisie

Informations

• Publié par: Marshall Cavendish International
• Date de parution: 10 mars 2011
• Nombre de lectures: 0
• EAN13: 9789814484985
• Langue: English
• Poids de l'ouvrage: 3 Mo

Extrait

BETTY
SAW S
Best Noodle Recipes
The publisher wishes to thank Living Quarters (M) Department Stores Sdn Bhd, Parkson Corporation Sdn Bhd and New Convox Sdn Bhd for the loan of tableware used in this book.
Designer: Bernard Go Kwang Meng Photographer: Pacino Wong of You Studio Food Stylist: Maureen Tam Food Preparation: Liou Chai Yen
Photo credit: www.123rf.com ( page 3 )
Copyright 2011 Marshall Cavendish International (Asia) Private Limited Reprinted 2013
Published by Marshall Cavendish Cuisine An imprint of Marshall Cavendish International
All rights reserved
No part of this publication may be reproduced, stored in a retrieval system or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior permission of the copyright owner. Request for permission should be addressed to the Publisher, Marshall Cavendish International (Asia) Private Limited, 1 New Industrial Road, Singapore 536196. Tel: [phone] Fax: [phone] E-mail: [e-mail] Online bookstore: http://www.marshallcavendish.com
Limits of Liability/Disclaimer of Warranty: The Author and Publisher of this book have used their best efforts in preparing this book. The Publisher makes no representation or warranties with respect to the contents of this book and is not responsible for the outcome of any recipe in this book. While the Publisher has reviewed each recipe carefully, the reader may not always achieve the results desired due to variations in ingredients, cooking temperatures and individual cooking abilities. The Publisher shall in no event be liable for any loss of profit or any other commercial damage, including but not limited to special, incidental, consequential, or other damages.
Other Marshall Cavendish Offices: Marshall Cavendish Corporation, 99 White Plains Road, Tarrytown NY 10591-9001, USA Marshall Cavendish International (Thailand) Co Ltd. 253 Asoke, 12th Flr, Sukhumvit 21 Road, Klongtoey Nua, Wattana, Bangkok 10110, Thailand Marshall Cavendish (Malaysia) Sdn Bhd, Times Subang, Lot 46, Subang Hi-Tech Industrial Park, Batu Tiga, 40000 Shah Alam, Selangor Darul Ehsan, Malaysia.
Marshall Cavendish is a trademark of Times Publishing Limited
National Library Board, Singapore Cataloguing-in-Publication Data
Saw, Betty. Betty Saw s best noodle recipes. - Singapore : Marshall Cavendish Cuisine, 2011. p. cm. Includes index. eISBN : 978 981 4484 98 5
1. Cooking (Pasta) 2. Noodles-Asia. 3. Cooking, Asian. I. Title.
TX809.N65 641.822 -- dc22
OCN698502634
Printed in Singapore by KWF Printing Pte Ltd
D EDICATION
Dedicated with love to Saw Choo Boon

Contents
9
Introduction
10
Weights Measures
12
Basic Recipes
Fresh Yellow Noodles
20
Burmese Coconut Noodles (Ohn-No Khao Swe)
22
Chinese Mixed Vegetable Noodles
24
Fried Hokkien Noodles
26
Lam Mee
28
Lor Mee
30
Mamak Mee Goreng
32
Mee Bandung
34
Mee Goreng
36
Mee Rebus
Board Noodles
38
Dry Pan Mee
40
Pan Mee Soup
Fresh Egg Noodles
44
Teriyaki Spinach Egg Noodles
45
Cold Wanton Noodles with Sesame Vinegar Sauce
46
Dry Spicy Tomato Chicken Noodles
48
Fried Wanton Noodles
50
Kon Loh Mee with Chicken Char Siew and Chicken Dumpling Soup
52
Sam See Loh Sang Meen
53
Sesame Noodles
54
Singapore Teochew Tar Mee
55
Spicy Egg Noodles
56
Spicy Sichuan Egg Noodles
Dried Egg Noodles
58
Red Curry Noodles
60
Hoisin Noodles
61
Teriyaki Noodles with Salmon
Egg Noodle Sticks
62
Cha Cheong Meen
63
Sichuan Chicken Dry Noodles
Pre-fried Egg Noodles
64
Braised Yee Mee with Minced Chicken and Aubergine
66
Claypot Chicken Mushroom Yee Mee
68
Kong Lam Meen
69
Salmon Noodles with Pumpkin Gravy
Rice Vermicelli
70
Fried Mee Siam
71
Fried Rice Vermicelli with Bean sprouts and Water Chestnuts
72
Fried Vegetable Rice Vermicelli
73
Fried Vegetarian Rice Vermicelli
74
Indonesian Laksa
76
Kerabu Beehoon
78
Mee Siam Tua Ee
79
Mee Siam Choo Ee
80
Sarawak Laksa
82
Singapore-style Fried Rice Vermicelli
83
Steamed Fish Head with Rice Vermicelli
84
Thai Fried Chilli Rice Vermicelli
Transparent Vermicelli
86
Chicken and Transparent Vermicelli Soto
88
Fried Transparent Vermicelli
89
Transparent Vermicelli Salad (Yam Woon Sen)
Fresh Rice Noodles
90
Fried Mouse-tail Noodles
92
Laksa Johor
94
Nyonya Curry Laksa
96
Salmon Noodles with Spicy Tomato Gravy
98
Thai Laksa
Flat Rice Noodles
100
Fried Kway Teow with Cockles
102
Singapore Fried Kway Teow
104
Thai-style Fried Noodles (Phad Thai)
Flour Vermicelli
106
Chicken Soup Mee Sua with Poached Egg
107
Fried Mee Sua
Soba Udon
108
Black Pepper Udon
110
Cold Green Tea Soba
112
Mushroom Udon Soup
116
Glossary
126
Index

I NTRODUCTION
9
Introduction
After having written 16 cookbooks, I have become lazy and devoid of inspiration to write another one. I am not short of recipes; I continue to take great interest in developing and trying out new recipes to delight my family and friends. However, my husband, who craves only for spicy food, complains that the recurrence of dishes he likes is few and far between.
When my publisher suggested I write a book on noodles, I thought it was a good idea. Putting together a book on noodles would not be a difficult task as I have numerous such recipes in my collection. I have done a lot of work on noodles mainly because my husband loves noodles, especially hawker fare. This book has essentially been a labour of love. In addition, with increasing health consciousness and lack of time among busy professionals, noodles, which long ago were only taken as snacks,
have become a popular replacement for rice in a meal. I find it very convenient to serve noodle dishes at short notice, especially when I have to entertain friends who simply turn up at my door.
Of course, there are elaborate noodle dishes like laksa, which takes time to prepare, but generally noodles are quick to cook and can serve as one- dish meals.
Noodles come in so many varieties and can be prepared in more styles than rice to suit all palates. They can be served in light soups, with a host of different gravies or sauces, or fried with various ingredients.
In this book, I have included recipes for every kind of noodles found in the region. I hope you will enjoy these dishes as much as my husband and friends have.
Betty Saw
W EIGHTS M EASURES
Quantities for this book are given in Metric, Imperial and American (spoon) measures. Standard spoon and cup measurements used are: 1 tsp = 5 ml, 1 Tbsp = 15 ml, 1 cup = 250 ml. All measures are level unless otherwise stated.
LIQUID AND VOLUME MEASURES
Metric 5 ml 10 ml 15 ml 60 ml 85 ml 90 ml 125 ml 180 ml 250 ml 300 ml 375 ml 435 ml 500 ml 625 ml 750 ml 1 litre 1.25 litres 1.5 litres 2.5 litres
Imperial fl oz fl oz fl oz 2 fl oz 2 fl oz 3 fl oz 4 fl oz 6 fl oz 8 fl oz 10 fl oz ( pint) 12 fl oz 14 fl oz 16 fl oz 20 fl oz (1 pint) 24 fl oz (1 pints) 32 fl oz (1 pints) 40 fl oz (2 pints) 48 fl oz (2 pints) 80 fl oz (4 pints)
American 1 teaspoon 1 dessertspoon 1 tablespoon cup (4 tablespoons) cup cup (6 tablespoons) cup cup 1 cup 1 cups 1 cups 1 cups 2 cups 2 cups 3 cups 4 cups 5 cups 6 cups 10 cups
DRY MEASURES
Metric 30 grams 45 grams 55 grams 70 grams 85 grams 100 grams 110 grams 125 grams 140 grams 280 grams 450 grams 500 grams 700 grams 800 grams 1 kilogram 1.5 kilograms 2 kilograms
Imperial 1 ounce 1 ounces 2 ounces 2 ounces 3 ounces 3 ounces 4 ounces 4 ounces 5 ounces 10 ounces 16 ounces (1 pound) 1 pound, I ounces 1 pounds 1 pounds 2 pounds, 3 ounces 3 pounds, 4 ounces 4 pounds, 6 ounces
OVEN TEMPERATURE
Very slow Slow Moderately slow Moderate Moderately hot Hot Very hot Super hot
C 120 150 160 180 190/200 210/220 230 250/290
F 250 300 325 350 370/400 410/440 450 475/550
Gas Regulo 1 2 3 4 5/6 6/7 8 9/10
LENGTH
Metric 0.5 cm 1 cm 1.5 cm 2.5 cm
Imperial inch inch inch 1 inch

FRESH YELLOW NOODLES
Fresh yellow noodles are readily available from markets and supermarkets, but here is a recipe if you d like to make your own.
Preparation Time: 45 minutes Cooking Time: 10 minutes Makes 1.2 kg (2 lb 11 oz) noodles
Plain (all-purpose) flour 600 g (1 lb 5 oz), sifted Salt 1 tsp + 1 tsp Alkaline water 1 Tbsp, mixed with 250 ml (8 fl oz / 1 cup) water Cooking oil as needed
1. Sift flour into a large bowl and stir in 1 tsp salt. Make a well in the centre and slowly work in the alkaline water. Work into a ball of dough and knead until smooth.
2. Roll dough out on a lightly floured work surface into a square. Divide into 4 portions.
3. Working with 1 portion at a time, roll out dough into a large, thin rectangle. Dust each piece of flattened dough with tapioca flour to prevent dough from sticking between the rollers. Pass through a noodle roller adjusting until you get the dough to your preferred thickness. Pass through a noodle cutter to get strands of your preferred width. Alternatively, roll dough out with a rolling pin, then fold into thirds and cut with a knife or pastry cutter.
4. Bring a large saucepan of water to the boil. Add 1 tsp salt and 2 Tbsp oil.
5. Blanch noodles for 3 minutes, then drain and place in a large bowl. Add 4 Tbsp oil and toss well to prevent sticking.
6. Use as required or leave noodles to cool before storing in plastic bags. The noodles will keep for several days in the refrigerator and up to 1 month in the freezer.
12
Betty Saw s Best Noodle Recipes
13
Basic Recipes
FRESH EGG NOODLES WANTON MEE
Preparation Time: 1 hour Makes 1.2 kg (2 lb 11 oz) noodles
Eggs 4, each 75 g (2 oz) Water 2 Tbsp Salt 1 tsp Alkaline water 1 Tbsp Plain (all-purpose) flour 600 g (1 lb 5 oz), sifted Tapioca flour for dusting
1. Break eggs into a bowl and stir with a fork to break eggs, but do not beat. Add water, salt and alkaline water and mix well.
2. Sift flour