Loh Shi Fun Kicap

When we talk about eating " Loh Shi Fun Kicap ", the first thing that comes to everyone's mind is the minced meat sauce.

Different people will like different type of sauce. Some like it wet, some like it dry and I like it a bit gluey that makes the noodle sticks together, LOL. 

Here's my own version of " Loh Shi Fun Kicap " and my kids love it. :P

Ingredients :

( A ) Minced Meat Sauce 

( B ) Shallot Oil

( C ) Fishballs - Cooked in hot water for 2 minutes

( D ) Loh Shi Fun - Blanched till soft

Minced Meat Sauce

250g minced meat

1/2 tbsp minced garlic

1/2 tbsp minced shallots

 Seasoning :

1 tbsp oyster sauce

1 tsp pepper

2 tbsp soy sauce

1 tbsp dark soy sauce

1/2 tbsp sugar

1 tsp salt

1 cup water

cornstarch solution ( 3 tbsps cornstarch + 1/2 cup water )

Method :

Preheat wok with 3 tbsps oil. 

Saute minced garlic and shallots till fragrant.

Add in minced meat and stir fry till meat changes colour.

Add in oyster sauce and pepper, stir fry for 2 minutes.

Add in dark soy sauce, soy sauce, sugar and salt.

Stir fry till meat is well incorporated with the seasoning and smells fragrant.

Add in water and bring to boil.

Add in cornstarch solution.

Cook till it reaches a bit gluey texture.

Off heat, transfer to a pot and it's ready to be mixed with the noodles.

Noodles

Put blanched loh shi fun into a large bowl.

Add 2 tbsps dark soy sauce, 1 tbsp soy sauce, dash of pepper, 2 tbsps shallot oil and 5 tbsps minced meat sauce.

Mix them all up evenly.

Finally, add in fishballs and serve hot.

Yum Yum.

Ketchup Beehoon

Life is back to normal because kids are back to school, hehe. My baking mood for CNY is back, so I'm going to bake pineapple cookies today. 

Since hubby will be having dinner with his buddies tonight, I will then have more time for the baking, haha. As for the kids, dinner will be ketchup beehoon which is their all time favorite!!!

Ingredients :

1/2 pkt beehoon - soaked till soft

4 tbsp tomato sauce

1 tbsp minced garlic

2 tbsp chicken stock ( 1 tsp concentrated chicken stock + 2 tbsp hot water )

1/3 tsp salt

1/2 tbsp sugar

10 tbsp water ( to cook beehoon )

3 tbsp oil

Garnishing :

3 large eggs - lightly beaten with 1/3 tsp salt and 1/3 tsp pepper 

( fry the eggs in a non stick pan, cool and cut into long strips )

Method :

Mix well tomato sauce, water, sugar, salt, and chicken stock in a bowl.

Heat 3 tbsp oil in wok and saute minced garlic till fragrant.

Add in tomato sauce mixture, stir to combine and bring to boil.

Add in soaked beehoon and stir fry until beehoon is cooked and dry. ( use chopsticks )

Dish up, garnish with egg strips and serve.

( Sprinkle more water if beehoon is still not cooked through and more oil if necessary )

( Adjust taste with salt and sugar )

***Recipe adapted from Lily's Wai Sek Hong. :)

Mee Suah Soup

Mee suah has always been my kids' favourite because of it's soft texture. I still remember I ate a lot of mee suah during my confinement days but don't really fancy it. :(

Princess requested mee suah soup for lunch and I find it a good idea since I'm trying to cook more soupy stuff nowadays for them.

Ingredients :

1 pkt mee suah

1 heap tbsp anchovies

1 egg

1 heap tbsp tung choy ( salted chinese vegetable )

1 liter water

salt to taste

oil

Method :

Preheat a wok and saute washed anchovies till dry.

Add in 2 tbsp oil into wok and saute anchovies till brown and fragrant.

Push fried anchovies to the side of wok and fry the egg till cooked.

Then mix the anchovies and egg together.

Pour in water and bring to boil.

When the water starts boiling, add in tung choy and mix evenly. 

Switch to medium low heat and let it simmer for 3 minutes.

While the soup is in simmering process, cook mee suah in another pan till soft.

Taste the soup first before adding salt because the tung choy has already added saltiness to the soup.

Drain and transfer mee suah to a bowl and pour in the soup.

One bowl with toppings for princess and another without toppings for prince. :)

Very simple udon meal for the kids

With the dashi that I made earlier, it is time to cook the udon for my kids' meal. Both of them will eat only the udon, so no toppings needed, ha ha.

Will cook a complete udon soup meal when hubby's back from outstation.

Ingredients :

200g fresh udon
1 litre dashi
1 1/2 tbsp mirin
1/2 tsp salt
2 tbsp kikkoman soy sauce

Method :

Reheat dashi and add salt, soy sauce and mirin.

Place udon into a saucepan with boiling water.

After 30 seconds, separate udon with chopsticks and let it cook for 3 minutes.

Drain and transfer udon to a bowl and pour in the stock.

Serve hot.

***Balance of dashi stock can be kept for further use.

Pasta Soup

When princess attended kindergarten at 3 years old, she loves this pasta soup and will always stay back to finish it up before heading home. Seeing that princess loves it so much, the kakak in school taught me how to cook it. It's so simple yet so tasty. Thank you kakak for sharing.

Ingredients :

Soup : 

1 small chunk of pork tenderloin ( size of half a fist ) - slice it thinly

( marinate with 1 tsp soy sauce, 1/2 tsp oyster sauce and 1/2 tsp cornstarch )

1 red onion - cut into quarters

coriander leaves - cut into 2 cm length ( 2 handfuls )

1 1/2 litre water

1 tbsp salt or to taste

Pasta :

4 handfuls small shells pasta

1 tsp salt

2 litres water

Method :

1 ) Heat 2 tbsp oil in wok.

2 ) Saute onions till aromatic, about 10 seconds.

3 ) Add in pork and stir fry till meat changes colour and smells aromatic.

4 ) Then, add in water and when it starts boiling, cover wok, lower heat and simmer for 5 minutes.

5 ) While the soup is in simmering process, in another pan, bring 2 litres of water to the boil. 

6 ) Add in pasta and 1 tsp salt. Cook pasta for 10 to 15 minutes or till soften. Drain.

7 ) As for the soup, add in coriander leaves and salt, cover wok again and simmer at low heat for another 20 minutes.

8 ) Finally, add in the pasta into soup. 

Mi Kicap

This dish may be very simple, but it's one of the kids' favourite.

Ingredients :

5 pcs Vits Air Dried Broad Noodles
2 tbsp shallot oil
2 tbsp light soy sauce
1 tbsp dark soy sauce
3 tbsp hot water

Method :

1. Empty plain noodles into boiling water and simmer for 3 - 4 minutes or till noodles tender.
2. In a big bowl, mix shallot oil, light soy sauce, dark soy sauce and hot water.
3. When noodles are ready, drain, transfer to the big bowl and mix.
4. Done.