Saturday, 8 November 2008

Kong Nam Noodles

(From Y3K Recipes Issue No.11– Mar/ Apr 2003)
Copyright of Y Three K Publisher. All rights reserved.

Ingredient A: (1 serving)
2 skein wantan mee (loosen noodles)
½ tbsp minced garlic

Ingredient B:
4 baby corns (cut into halves)
4 slices carrot
Some cauliflower
3 pieces prawns
3 slices lean pork
1 mushroom (soaked, cut into half)
4 button mushrooms
A few slices fish cake
400ml superior stock
1 egg (beaten)

1 tbsp soy sauce
1 tbsp oyster sauce
A little salt
A little pepper
1 tbsp Chinese cooking wine

For thickening:

½ tbsp tapioca powder
½ tbsp water

For garnishing:
1 century egg (cut into 4 pieces)
4-5 slices pickled young ginger

1. Heat up 2 bowls of oil. Deep-fry wantan mee over medium heat till crispy. Drain off excess oil and put it onto a plate. Set aside.
2. Leave 2 tbsps oil in wok. Sauté garlic. Add in superior stock. Cook over high heat till it boils.
3. Add in ingredient B. Cook for a while. Add in seasoning to taste.
4. Add in thickening, then add in some oil and Chinese cooking wine. Turn off the heat and add in egg. Stir well.
5. Pour no.(4) over no.(1). Decorate with pieces of century egg and pickled young ginger. Serve hot.


Serene said...

can i knw how much quantity to put in making the radish cake (is it "white carrot") tat u mentioned there?how many grams carrot to put?

Y3K food & travel said...

You are right. Radish 白萝卜 is used in making Radish Cake. Two normal size radish (approx. 300g each) is needed for this recipe ( It doesn't matters even if you put in more than that.