Thursday, October 3, 2013

Selamat Datan

Over the weekend, I met up with family friends Lee, Ryan, and Aidon to make an Asian meal part of Lee's culture. We made Ants Climbing Trees, from the recipe book "The Food of China". While you're waiting, it's fun to have a concert.

LUSTROUS GLASS NOODLES                           
125 minced pork or beef                                         
1/2 teaspoon light soy sauce                                                                                       
1/2 teaspoon Shaoxing rice wine                                 
1/2 teaspoon roasted sesame oil                                         
125 g glass noodles                                                 
1 tablespoon oil                                                        
2 spring onions, finely chopped                              
1 tablespoon finely chopped ginger                              
1 garlic clove, finely chopped                                  
1 teaspoon chili bean paste
2 spring onions, green part only, finely chopped             
1 tablespoon light soy sauce                                            
1 tablespoon Shaoxing rice wine                               
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon roasted sesame oil
2250 mL chicken stock

Combine the minced meat with the soy sauce, wine and sesame oil. Soak the glass noodles in hot water for 10 minutes, then drain. 
Heat a wok over high heat, add the oil and heat until very hot. Stir-fry the minced meat, mashing and separating it, until it changes color and starts to brown. Push the meat to the side of the wok, add the spring
onion, ginger, garlic and chili bean paste and stir-fry for 5 seconds, or until fragrant. Return the meat to the
center of the pan. 

To make the sauce, combine all the ingredients. Add the sauce to the meat mixture and toss lightly. Add the 
noodles and bring to a boil. Reduce the heat to low and cook for 8 minutes, or until almost all the liquid has evaporated. Sprinkle with the spring onion.

We added dried mushrooms that we soaked for fifteen minutes before dicing and adding to the sauce.

 Glass noodles are fairly tasteless and kind of chewy but are perfect for this dish.
 You may not be able to view what I am speaking of in the picture, but glass noodles are relatively clear, and hard to find in the water.
Just brown the pork,

add the sauce and you're done!

Selamat Jalan!

1 comment:

  1. This recipe looks very interesting- esp. The glass noodles.