Thursday, March 15, 2012

Egg Noodles

Egg Noodles by Renee Kam:

Growing up in Malaysia, I love to eat Egg Noodles. As egg noodle is one of the most popular food among Cantonese community.
I have been searching for a long time to buy egg noodles that taste like what I am used to. Finally I found it here in Asian Supermarket 365. This egg noodle I bought is in a dried form, which is perfect because it can be store longer.

One of the way I love is to cook it with some chicken. The method is extremely easy:
- egg
- chicken (or any other meat desire)
- can add vegetable if prefer

To cook:
1. Boil some water to cook egg noodle so that it will be soft.
2. When done, drain well.
3. In a frying pan/ wok, cook sliced chicken. Add some salt & pepper.
4. Add in noodle and stir together.
5. Add both light and dark soy sauce and water.
6. When almost done, add in the egg and stir well. Egg will help to thicken the sauce


Hope you will try and enjoy it. Again, I must say, Asian Supermarket 365 has the most complete selection of Asian goods.

Thursday, March 1, 2012

Broiled Tilapia with Mas Food Steam Fish Sauce

Broiled Tilapia with Mas Food Steam Fish Sauce by Phay Ing Landers

Ever experienced how a certain flavor brings back nostalgic memories of the good old days when you gathered with friends and enjoyed the food? This Mas Food Steam Fish Sauce certainly creates a dish that brought me those memories. At the first bite, I was instantly reminded of the grilled stingray I had many years ago at Newton Hawker Center in Singapore. Home run! Now I can re-create the grilled fish whenever I want in my kitchen.

I choose tilapia fillet as it has a very mild taste, and can take on whatever flavor the sauce has to offer. I decided to broil the frozen fillet instead of steaming it as I wanted a quick no-fuss dish, and with minimum clean up.  All I had to do was arrange the fillets on a baking sheet lined with aluminum foil. Next, I lathered the fish fillets lavishly with the sauce and placed them 6” from the broiler for 10 minutes or till they are cooked through.
The verdict: The tau cheong (bean paste) was not overpowering and blended well with the other ingredients (chili, ginger, garlic). The additions of chili and ginger in the spice paste added a kick to the palate. However it is not that spicy in a sense as my young boys were happily finishing their fillet, and downing one glass of water!

This sauce is certainly for keeps. I can’t wait to try the sauce on shrimps, mussels …