Yakisoba (Japanese stir-fried noodle)

Yakisoba is so easy to make and also delicious. :) When there's nothing much ingredients left in our fridge, Yakisoba is always the best option to make. ;)


Ingredients:

- 300 g dried soba noodles, boiled and drained.
- 200 g chicken/beef/pork fillet, thinly sliced. à I used chicken fillet
- 1 ½ tbsp oil
- ½ tsp grated fresh ginger
- 1 clove garlic, crushed
- ¼ head cabbage, roughly chopped
- 2 medium carrots, peeled and julienned
- Salt and white pepper powder to taste

For the seasoning: Combine in a small bowl:
· 4 tbsp Worchester sauce
· 1 tbsp soy sauce
· 1 tbsp oyster sauce
· 1 tsp sugar
· ½ tsp salt

Method:

1) Heat the oil in a wok and stir-fry the chicken fillet until just cooked.
2) Add the grated ginger, garlic and cabbage. Stir-fry for 1 minute.
3) Add the carrot and stir-fry for 1 minute.
4) Add the noodle, stir in all the seasoning ingredients.
5) Season with white pepper and stir-fry for 3 minutes.
6) Serve immediately.

Yield: 2-4 servings

Japanese Curry Rice

Japanese curry rice is yummy, yet simple to make. I always make this food when I feel like eating curry but don't want to do the hard work of making the curry paste. :p

Ingredients:

- 2 chicken breast fillet (@100g-150g)
- 1 large onion, peeled
- 1 clove garlic
- 2 medium potatoes, peeled
- 2 medium carrots, peeled
- 1 block/cube Japanese instant curry
- 2 tbsp oil
- 500 ml water
- Salt and pepper to taste

Method:

1) Cut chicken fillet into bite size pieces. Sprinkle with salt and pepper.
2) Cut onion into wedges, then cut potatoes and carrots into chunks.
3) Heat the oil in a wok; brown the onion and garlic but don’t burn them.
4) Add chicken pieces and stir fry until light brown.
5) Add potatoes and carrots and stir fry until a little bit tender.
6) Add water to the wok and cook until the water boils.
7) Add the Japanese instant curry cube and stir well over low heat until the gravy is thickened.
8) Serve the chicken curry with steamed rice.

Yield: 2 servings.

Stir-fried Kway Teow

Stir-fried Kway Teow is a famous stir-fried rice noodle dish in Indonesia and Singapore. The singaporean call this dish as Char Kway Teow, while indonesian call it as Kway Teow Goreng (Stir-fried Kway Teow). Singaporean Char Kway Teow normally use bean sprouts and lap cheong (chinese pork sausage) and seafood (eg.:shrimps). On the other hand, indonesian kway teow use more chicken or beef and choy sum. Here I made the indonesian kway teow.

Ingredients:

- 250 g fresh rice noodles (or 100g dried rice noodles, boiled)
- 2 tbsp oil
- 2 eggs, lightly beaten
- 300 g chicken fillet or beef, thinly sliced
- 3 tbsp kecap manis (Indonesian sweet soya sauce)
- 1 ½ tbsp soy sauce
- 1 ½ tbsp oyster sauce
- 300 g choy sum or gai larn, cut into bite size
- ¼ tsp white pepper powder
- Lemon wedges to serve (optional)

Method:

1) Put fresh rice noodles in boiling water for 30 seconds, and then drain the water. Set aside.
2) Heat a wok over medium heat, add 1 tbsp of the oil and swirl to coat the base and side. Add the egg and cook into scramble egg.
3) Add the remaining oil, add the sliced chicken fillet or sliced beef and stir-fry until brown.
4) Combine the kecap manis, soy sauce and oyster sauce in one small bowl, then add to the wok.
5) Add choy sum or gai larn and the rice noodles to the wok. Stir-fry for 3 minutes or until the choy sum becomes slightly tender but not very soft.
6) Add white pepper powder and stir well.Serve warm with lemon wedges.

Yield: 2-4 servings