Penang Prawn Noodle (Har Mee)

Penang Prawn Noodle (Har Mee) by  Natasha Lim:

I bought Delimas Penang Prawn Noodle Paste from AsianSupermarket365 quite some time ago. This online grocery store is truly my grocery shopping haven. I couldn't have satisfied my simple cravings from Curry Laksa to Kaya Toast of which I was so close to attempting at making the Homemade Kaya myself but then I decided to purchase Yeo’s Kaya (Coconut Jam). The truth is, I knew that I couldn't last more than an hour or so, standing near the stove to stir the Kaya spread. Besides being so easily obtainable, it's only at $3.99 that could last me awhile. The Kaya Toast tasted so similar to what we have back in the Kopitiam-s in Malaysia. Definitely worth a try, guys!

Sorry, I just had to sing praises of that Kaya for quite some time now. I would have founded a fan club of it if I could. Anyway, recently here in Florida, the weather has been going through some bipolar changes from hot and scorching day turning into gloom and storms. So, it was rather chilly at home that I decided to whip up something hot and soupy. What more better ways than to make my day with Prawn Noodle soup. =)

Ingredients:
1.5 lb prawn heads, de-shelled and deveined prawns
Prima Taste Yellow Noodles/ Wai Wai Rice Vermicelli
1/2 lb of water spinach or better known as Kangkung
3 hard boiled eggs (cut into quarters)
Fishcakes/Fishballs
Fried Shallots
Shallot Oil
Crispy Prawn Chili(optional)
Prawn Noodle Paste
Cooking Oil
1.5 liters of anchovies broth

Method:
1. For starters, fry the prawn heads with 1.5 tbsp Cooking Oil until the oil surges. Pour in the Prawn Noodle Paste and stir fry for about 1-2 minutes. Add 1.5 liter of anchovies broth and let it boil.

2. On a separate pot of water, blanch the noodles, water spinach (Kangkung), fishcakes/fish balls accordingly and strain them. Set them aside.

3. When the broth is ready, turn off the stove and strain the prawn heads to discard them. To serve, pour a ladle or two of the broth into the blanched noodles from earlier on. Garnish with hard boiled eggs, fried shallots, fish cakes and water spinach (Kangkung). You may indulge in the Prawn Noodle with the Crispy Prawn Chili for an extra kick of spiciness! Enjoy!=)

Indo Mie Dry Instant Noodles (Mi Goreng)

Indo Mie Dry Instant Noodles (Mi Goreng) by Zahra Kamilla:

As I am an Indonesian, when I went off to college, I brought a few cartons of these Indonesian Instant noodles and stored it in my dorm room. When my friends came to visit me, I cooked them these noodles. At first they were hesitant because they were going to eat an instant noodle without water/soup because that’s what they were used to. However, after they ate it, they said that this was the best instant noodle they’ve ever tasted in their life. When I was going to restock on my instant noodles, each of my friends who’ve tried it asked me to buy them a carton each. If you haven’t tried this instant noodles before, I suggest you try it because you will love it too.

Indomie Goreng Pedas is a famous ‘fried (goreng)’ and ‘spicy (pedas)’ instant noodles that come from Indonesia. It is called fried noodles because it is eaten without the soup. It has a sweet, salty, and spicy (if preferred) taste to it. It is also very tasty and easy to make. First, you boil water in a pot. After the water boils, you put the noodles in the pot for 2-3 minutes or until the texture is just about right (not too hard not too soft depends on your preference).I personally like the noodles a little bit hard and I hate it when it is too soft (overcooked) because it becomes gooey. After the noodles are cooked, you drain the water, usually by using a sieve. After that, put the noodles in a plate and add the seasonings that come in the package. The seasonings include Indonesian sweet soy sauce, chili powder, hot sauce, seasoning oil, and the flavoring (with MSG). Voilà, your Indonesian noodles are ready to be eaten.Also, you can add an over-easy egg and vegetables on your plate to make it even tastier (like the one in the picture). You can eat this Indonesian instant noodles as a meal or as a snack. For me, eating one of this ramen is not enough. I always make two at a time. There are also many other Indomie Goreng flavors that you can try, such as Satay, BBQ, Rendang, etc., but I personally preferred the Pedas (spicy) one.

P.s. since it is near Halloween, I tried to decorate my plate like a cute little ghost with the egg as the head and the noodles as the body. Happy Halloween!

Dragon Beard Candy

I took pictures of this Dragon Beard Candy street vendor in New York City Chinatown last week.

Dragon Beard Candy is a traditional Chinese sweet that was invented for the emperor about 2,000 years ago.   It consists of many very fine strands of sugar, giving it the imagined appearance and consistency of a fine beard, like that of a dragon -- hence its name.

Have you tried Dragon Beard Candy before? You can find 8 different flavors of delicious Dragon Beard Candy on our site.  The 8 different flavors include Original, Seaweed, Black Sesame, Almond, White Sesame, Spicy etc.

It is also a great gift idea.

Hot Pot Obsession

Hot Pot Obsession by Danielle Drew:

You may find it strange that I, a girl from southwest Missouri, have been on a mission for the last several months to find what my taste-buds cannot live without...HOT POT! 

I was first introduced to the Hot-Pot style meal in Dalian, China where I lived for six months teaching undergraduate business courses. I was a little hesitant at first to boil my meat, veggies, and tofu which at first glance looked like a sponge; however, the mere second the soup base touched my tongue I fell in love with the zing, spice, and flavor coupled with the dipping sauce...I was in heaven. My favorite was always the spicy broth, but the plain was good too. I continued eating hot pot about twice a week for the remainder of my time in China. We usually ordered a plate of assorted vegetables (potato, sweet potato, melon, carrot, napa cabbage, bok choy, and enoki mushrooms), frozen tofu, beef, and lamb. I always went with at least 3 other people so this was plenty of food for the four of us. The dipping sauce used in Dalian was a peanut based sauce...I don't know all of the ingredients but I just know that it was delicious. You could add garlic and sliced ma la peppers to your sauce to give it more flavor as well.

After returning to the U.S.A. I knew I had to find a way to either make the soup base and dipping sauces from scratch, or buy them somewhere. I looked at several recipes online but they seemed so difficult. I was really discouraged that I might never get that amazing hot pot again...until of course I found AsianSupermarket365.com !

They had exactly what I was looking for. Several different soup bases to choose from AND dipping sauces . I know there are Asian Markets in the U.S.A. but since returning to the States I moved to Washington D.C. and all of the large markets are in the suburbs. It's difficult for me to get there because I don't have a car so I thought I'd give the online order a try. The products arrived within a few days, hassle free and I have since been able to enjoy my favorite hot pot meal again.

Here is how I prepare my Hot Pot meal with several ingredients purchased from AsianSupermarket365.com .

Ingredients:

• Carrots
• napa cabbage
• potato
• broccoli
• enoki mushrooms
• 1 package of Little Sheep spicy hot pot soup base - I like this one in particular because unlike some other soup base mixes the Little Sheep one allows you to put in the desired amount of each ingredient (oil, peppers, etc). Each ingredient is individually wrapped so you can create your favorite blend for the soup base. It met my expectations plus some!
• 1 package hot pot spicy dipping sauce - This is peanut based and is exactly like the dipping sauce I had in Dalian. I especially like to dip my tofu and potatoes in this sauce.
• soy sauce
• 3 cloves minced garlic
• sliced green pepper (spicy)
• sesame oil
• frozen tofu (I buy an extra firm block of tofu from the grocery store, slice it into rectangles and separate them with wax paper...put into a freezer bag and freeze. When I'm ready for hotpot I get them out about an hour early and remove the wax paper and let thaw on a plate. This gives the tofu a different texture and I think makes it even better for hot pot because it absorbs more flavor)
• thinly sliced beef

I pour the soy sauce in a dipping container, mix the minced garlic, green pepper, and sesame oil to create an additional dipping sauce (besides the peanut based one) that I like to use for my napa cabbage. The rest is pretty easy, just pour the ingredients of the soup base in the pot, add the desired amount of water and once it's boiling drop in your ingredients. Once they are cooked dip with sauce and enjoy :)

Thanks for carrying these products AsianSupermarket365.com , I will be buying many more packages!

Danielle Drew

AsianSupermarket365 Gift Certificates - A Great Gift Idea

AsianSupermarket365 Gift Certificates - A Great Gift Idea!!!

Let your friends shop for themselves!!!

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Traditional Fried Rice Vermicelli/Bee Hoon (Chow Mai Fun)

Rice Vermicelli/Bee Hoon (Chow Mai Fun) has always been my favorite.  I like to eat it with Crispy Prawn Chilli.  Today, we are going to share Natasha Lim's Traditional Rice Vermicelli/Bee Hoon Chow Mai Fun) with you.  It looks very deliscious, doesn't it?

Traditional Fried Rice Vermicelli/Bee Hoon (Chow Mai Fun) by Natasha Lim:

I grew up indulging Fried Bee Hoon every Sunday morning for brunch without fail. This simple comfort food made by my mom always keeps me filled up and wanting more. I've tried to replicate my mom's Fried Bee Hoon and I was glad it turned out just as delicious! Try this recipe and you will be finding yourself scooping for extra serving from the wok. The key to this dish is lots of wok hei (the wok breath).

Ingredients:
200g of Rice Vermicelli (soaked in lukewarm water for 10 minutes and drain water after)
6 pcs of Dried Shitake Mushrooms (soaked in warm water until soft and remove stems after. ** Do Not drain the water as we will use it to coat the noodles later)
Green Vegetables like Choy Sum, Bak Choy, etc.
8 pcs Shrimps (de-shelled, deveined and marinated with 1/2 tsp of brown sugar)
6 slices of Fish Cakes
1 1/2 tbsp Minced Garlic
1 tbsp Grapeseed Oil/Olive oil/Canola oil/Peanut Canola Oil
1 tsp shallot oil
1 tsp Fish Sauce
1 tbsp Oyster Sauce
1 tsp thick black sauce
2 tbsp of chicken stock powder diluted with enough water
Salt & Pepper to taste
Fried Shallots for garnishing

Method:
i) Heat up the wok on the stove; add the oil and minced garlic. Stir fry until it turns slightly golden brown and fragrant. Add the shrimps and fish cakes; avoid overcooking the shrimp and stir fry for about 3 minutes until the shrimps are crunchy and cooked. Dish up into a plate and set aside.

ii) Add a little bit of oil again into the wok and stir fry the rice vermicelli. Add 1 tsp fish sauce, 1 tbsp oyster sauce, 2 tbsp of the chicken stock and 1 tsp thick black sauce. Stir until the noodles are well-coated with the seasonings. If the noodles turns slightly dry, turn the flame down and pour in the mushroom stock saved from earlier little by little. If the mushroom stock is poured all at one go, the noodles will turn soggy.

iii) When the noodles are ready, add the shrimps and fish cakes as well as the vegetables. Stir fry for another 2-3 minutes. Add a dash of salt and pepper to taste. Turn off the stove and drizzle a bit of shallot oil on the noodles.

iv) Garnish with fried shallots and serve while it's hot and fragrant. =)

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