Friday, December 12, 2008
I still haven't deliver......... can't wait for it.... When u know it's fully engaged..but dunno when the bb wants to come out, the wait is rather......nerve wrecking!
Malaysians call silver pin noodles as Loh Su Fun 老鼠粉, which literally translates to rat noodles. Why such a disgusting name.. Simply because the noodle looks like a short rat tail.
I’ve once cooked this with my Malay students back in Pahang, 5 years ago. Boy were they shocked when I told them that we’re cooking rat noodles that day, “Mi tikus” , and it got the other teachers scrambling to the Home Science kitchen to see what the heck are rat noodles when they heard that my students will be learning to cook it that day.
I like to cook this the way that roadside hawkers cook “kueh kak” or fried radish/carrot cake, or chow loh bak gou 抄萝卜糕, depends on what u may call it, with preserved radish, chilli and lots of beansprouts…
450gm Silver pin noodles (loh su fun)
300gm beansprouts (I love a lot of this)
¼ cup peeled prawns
¼ cup chopped preserved radish , 菜脯(I use the less salty type, if using the salty type, chop and soak in water b4 use)
1 Tbsp finely chopped garlic
4-5 Tbsp oil (yes, this much!!)
4-6 Tbsp light soy sauce (depends on the saltiness of the brand u use)
1 heaped Tbsp chili paste (cili boh/giling)
** Work very quick in Step 2-5. You can relax in the later steps.
1. If u’re using supermarket bought noodles, blanch in boiling water for 5 seconds, drain well. If wet market ones, just leave them as they are.
2. Heat wok until very hot (if not noodles will stick), add in oil. Coat wok well with hot oil.
3. Put in chopped garlic, quickly stir. It’ll burn easily with a very hot wok.
4. Put in chopped radish and prawns. Stir until prawn gets fragrant and half curled.
5. Put in drained noodles and toss well. When noodles are well warmed through, as in 1-2 minutes time, push them aside in the wok.
6. Crack eggs into centre of wok and let the eggs fry for a few seconds before pushing back the noodles onto the eggs. Toss well.
7. Put in 3 or 4 Tbsp soy sauce. Stir well. Taste. Add soy sauce tablespoon by table spoon until desired saltiness is achieved. (I put in 6 Tbsp of Lee Kum Kee light soy sauce). Stir in chili paste.
8. Spread noodles around wok to let noodles dry up a bit. No need to stir too often. Mix and spread noodles every 30 second interval. Do this for about 2 to 3 minutes or until desired dryness is achieved.
9. When desired dryness and fragrance is achieved, put in beansprouts and toss for another 1-2 minute, depending on how crisp u want the sprouts to be.
10. Dish up and serve.
Method of cooking is done differently than the hawkers simply because our home stoves are not as hot as the hawker’s fuming stoves. You need to know the heat level of ur stove to adjust the cooking method stated above to achieve the “wok hei” that is greatly needed to make this noodle dish yummy yummy.
My Lydia were all thumbs up with this dish.. even tho it contains hot chilli!!!