Dashi Soup Udon - AFF Japan

Pin It Now!

We used to visit Japanese food restaurant and my kids love Japanese food. After knowing how easy it is to prepare dashi stock I start cooking it at home.

According to JOC, dashi is Japanese stock, and it is a fundamental ingredient in many Japanese dishes.  Dashi is made from kombu (kelp), bonito flakes (dried and smoked skipjack tuna that is shaved into thin flakes), sardine (iriko or niboshi), or a combination of all or two of them. Dashi provides great umami from all these ingredients.

With this homemade dashi stock I can prepare udon noodle soup at home. 

Dry Chilli Pan Mee (Spicy Broad Noodles)-MFF KL & Selangor

Pin It Now!

 

Ingredient that attracted me in this noodle is the dry chili. Imagine the taste after mixing the chili paste with the noodles…make me drooling! That’s why I choose to cook it for MFF KL/ Selangor.

As usual I make my own noodles. This time not using pasta machine but hands roll! The reason is my pasta machine is out of ‘service’ therefore I try to work without the pasta machine (Thanks to Vien Lee for the inspiration). We prefer more chewy noodles so I’m using high protein flour together with tapioca flour which I had share in Homemade Chewy Udon post. Instead of making udon I roll the dough thinly to get broad noodles.

The main ingredient in Chili Pan Mee is the dry chili. Cooking this dry chili till dry and fragrant require a lot of patient. The blended spices need to be stirred frequently as you cook. With the 2 handful of hot dried chilies inside the paste definitely will make you sneeze and cough during the cooking process. This is what happen to me :D It is worth the effort as you can keep the dry chili well in fridge and consume slowly. 

Recipe reference from We Dare Food

Dry Chilies Pan Mee (Spicy Broad Noodles)

~Dried Chilli Paste
Ingredients:

(A)

2 handful dried chillies (soaked)
2 fresh red chillies
2 medium-sized onions
5 cloves garlic
1 handful dried shrimp

(B)

4 tablespoons vegetable oil

Methods:

1. Blend all of the ingredients A in a food processor.

2. Heat the oil in wok under low heat and stir-fry the blended paste for about 30-40 minutes until dry. Stir as you cook to prevent burning.

Note: You can prepare this in advance and keep inside fridge until needed.

~Broad Noodles (hands roll version)

Recipe form previous post Homemade Chewy Udon with modification

Ingredients:
350g bread flour
35g tapioca flour
1 teaspoon salt
200ml warm water (about 50C)

Extra tapioca flour for dusting

Methods:

1. Add in bread and tapioca flour in a mixing bowl. Stir to combine. Dissolve salt in the warm water. Pour into the flour mixture. Mix by running a fork around the flour. Try to combine every bit of liquid with the flour.

2. Once all combine get in your hand and gather the lumps together become dough. Then knead till well combine and smooth. Keep aside to rest for about 30 minutes.

* This dough is softer compare with previous version (with pasta machine) as this will ease the kneading process.

3. Divide into manageable portions. With rolling pin roll out the dough into your desire thickness of sheets. Repeat the same with the rest of dough.

4. Apply tapioca flour on the sheet, fold it over itself to form smaller rectangle. On a floured cutting board, with a very sharp knife, cut the folded dough into strips. Repeat the same for the rest of the sheets. Unfold the strips and now are ready to cook.

5. The fresh noodles should be cooked right away to ensure the best texture. Bring a pot of water to rapid boil. Add in the noodles and lower the heat to boil gently (make sure use more water as too little water will cause noodles become gummy and doughy). After about few minutes, the noodles will float to the top; let it boil for another minute and take them off the heat (cooking times vary on the thickness of noodles). Immediately drain off the cooking water and rinse with cold water. The noodles are now ready to be used.

~Minced Meat Sauce
Ingredients:

(A)

2 tablespoons vegetable oil
handful of dried anchovies (ikan bilis)

(B)

1 onion, diced
2 cloves garlic, diced

400g minced pork (marinade in soy sauce, salt and pepper)
1 tablespoon oyster sauce
1 teaspoon dark soy sauce
1 cup water

1 cube chicken stock (Knorr brand)

Dash of pepper

Methods:

1. Heat the oil in wok with medium-low heat. Add in ikan bilis and fry till golden brown. Dish out and set aside.

2. With the remaining oil add in diced onion and garlic. Stir fry for a minute or two. Add minced meat and stir-fry until colour turns pale.

3. Add in oyster sauce, dark soy sauce, water and chicken stock cube into the wok. Bring the sauce to simmer and taste the seasoning. Lastly add in pepper.

~ Poached Egg
I understand that the original Kin Kin chilli pan mee is served with poached egg. Here is how I cook.

1. Bring a pot of water to rapid boil. Add in a teaspoon of white vinegar and lower the heat. Bring the water to simmering stage.

2. Crack an egg in a small bowl and gently pour the egg into a simmering pot of water. Cook the egg for about 2-3 minutes. The yolk should be at the runny stage.

I am submitting this post to Malaysian Food Fest Kuala Lumpur Selangor Month hosted by Shannon of Just As Delish

Hakka Noodles (Hakka Mee)

Pin It Now!

Now I have spinach noodles and is time to prepare dish with it. I made Hakka noodles! The ingredients for making a bowl of Hakka noodles are very simple. The main seasoning is mainly from minced pork and soya sauce. Since my kids prefer soupy noodles. I add more water when preparing the minced pork. I added chicken stock too for more flavour. 

Adapted and slightly from Eat your heart out

Yield about 4 persons

Ingredients:

Homemade spinach noodles (used any noodles you like)

400g minced pork 

2 stalks spring onion, finely chopped

1 clove garlic, finely chopped

2-3 tablespoons soy sauce, to taste

3 tablespoons vegetable oil

150-200g water (optional)

1/2 cube chicken stock (optional)

Methods:

1. Heat the oil in a frying pan on a medium heat. Add the garlic and fry for 2-3 minutes until golden brown. Add the minced pork and allow to simmer for 5 minutes, or until thoroughly cooked. Add in soy sauce. Follow by water and chicken stock if using. Bring to boil again. Remove from heat.

2. Place the cooked spinach noodles into 4 bowls. Top the noodles with minced pork and drizzle with some of the sauce. Garnish with some spring onions. 

3. Mix well and enjoy! 

Homemade Spinach Noodles

Pin It Now!

What to do with the spinach purée? Adding into noodles making is one of it. This is my 2^nd attempt making spinach noodles. The 1^st time I used all-purpose flour . Since no eggs are used the noodles turn out soft and easily break after cooked. Therefore I used udon recipe which is make of high protein flour. Since spinach purée is used the noodle texture not chewy as udon. However it is still slurpy when eaten. 

Adapted and slightly modified from previous post homemade chewy udon

Ingredients:

300g bread flour

30g tapioca flour

100g spinach purée 

1 teaspoon salt 

About 50ml water

Methods:

1. Add bread and tapioca flour in a mixing bowl. Stir to combine. 

2. In a small pot mix spinach puree, salt and water. Slightly stir to mix. Cook the mixture till warm to touch (not boiled; temperature about 50C).

3. Pour the spinach mixture into flour mixture. Mix by running chopsticks or fork around the flour (use scraper at the same time to separate the lumps). Try to combine every bit of liquid with the flour.

4. How do you know is enough liquid? Try to grab some lumps in one hand. If can form a dough means is enough. Gather all the lumps become dough. The dough might seem a bit dry and hard to get smooth. Don't worry as it meant to be. So it won't stick on pasta maker. The texture will smooth after the folding and rolling process. 

5. Divide into manageable portions (about 5 portions, 100g each). Set the roller to the thickest setting (with lowest number). Roll the dough over the pasta maker. Fold and roll over again. Repeat till smooth and even surface has achieved. Keep aside and is ready for next step. Repeat the same for the rest of portions.

6. Adjust the pasta maker to smaller feed. Roll in the smooth pasta. Keep reducing the thickness of the feeder until get your desire thickness noodles. Repeat the same for the rest.

7. Apply tapioca flour on the sheet. Cover with dry cloth and leave to rest for an hour.

8. Once the dough has rested, cut into noodles with pasta maker. Repeat the same for the rest of the sheet.

9. The fresh noodles should be cooked right away to ensure the best texture. Bring a pot of water to rapid boil. Add in the noodles and lower the heat to boil gently (make sure use more water as too little water will cause noodles become gummy and doughy). After about 1 minute, the noodles will float to the top; let it boil for another 1 minute and take them off the heat. Immediately drain off the cooking water and rinse with cold water. The noodles is now ready to be used in your recipe.

I'm using this homemade spinach noodles for the coming post which turn out to be our family favourite!

Please let me know if you have any noodles recipes which produce chewy texture with added vegetable purée. 

I'm submitting this post for this month :

~Made with Love Mondays hosted by Javelin Warrior's Cookin w/ Luv

~Recipe Box hosted by Bizzy Bakes