Before
kiddo heads back to the land of fish and chips, I made the noodles so that she
can remember what home cooked goodness tastes like until the next summer. This
noodle is made with 100% whole meal flour. Although it lacks the silky smooth
texture plain flour offers, whole meal flour noodles is robust and holds well
in soup for the slow eater.
Admittedly,
I cheated a little with store bought fried shallots but there’s nothing to
prevent anyone from making it from scratch. I microwaved the ikan bilis crisps
to save myself from the headache of ‘what to do with the oil huh?’ problem.
Sayur manis
vegetable goes well with whole meal MHK but if you wish to let the robust
noodles stand out, any tender leaves will do pretty well too.
For 2, as
mains
Credits :
Adapted from Zoe’s
blog
Ingredients
:
Dough -
250g
whole meal flour
100ml
water
1 Tbsp
oil
pinch of
fine salt
1 large
egg
Misc –
1 fistful
of ikan bilis, washed
1 handful
of dried prawns
6 cups of
water
2 shitake mushrooms, hydrated and thinly sliced
2 shitake mushrooms, hydrated and thinly sliced
200g of minced
pork, seasoned with pinch of salt, pepper and 1 Tbsp of corn starch
1 Tbsp of
wolfberries
1 egg
2 cups of
vegetables
Method:
To make
the dough, combine water, oil, salt and egg.
Add flour
and knead until dough is pliable.
Rest the
dough in an oiled bowl, covered, for at least 1 hour or overnight in the
fridge. I tried both timings and it was wonderful.
To make
the noodles, transfer the rested dough to a lightly floured work top.
Flour a
rolling pin.
Roll out
the dough to desired thickness.
Cut out
strips using a pizza cutter.
Dust with
flour.
Transfer to
a floured plate using a pastry scrapper.
To make
soup, fry dried prawns in a tiny amount of oil until fragrant.
Add water and mushrooms.
When water
is about to boil, add spoonfuls of seasoned minced pork. Boil until pork is
cooked.
Add wolfberries.
Add egg
and drag it along the broth with a chopstick like making egg drop soup.
Add vegetables.
Add cut
out dough strips.
Bring soup
to a boil.
When noodles
are al dente, remove from heat.
Serve immediately.
Garnish the
dish with shallots and every of your favorite condiments.
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