What I cooked today (家常便饭系列)- 13-7-2013–Tomato Yimin Noodles (茄汁伊面)

Pic 1

On 13 July, 2013. – Tomato noodles

Today’s dinner, i have cooked the a noodle dish which is a fusion dish between the famous Sarawak tomato noodles and Kuala Lumpur Style fried Noodles (Cantonese Yimin).

Noodles 3

The main difference between the two is the gravy and type of noodles.

Sarawak Tomato Noodles Cantonese Seafood Yimin
Type of noodles Fresh fine egg noodles fried in oil usually just before serving Ready made fried egg noodles in a round shape. Noodles are coarser
Gravy Tomato puree or tomato sauce with no egg added Clear gravy with beaten eggs added

Since I have nothing much to comment on what I cooked today, I have decided to have my cooking illustration in this post.

Authentic Sarawak Tomato noodles

In Kuching, Sarawak, Malaysia, the tomato noodles are a type of egg noodles, deep fried and soaked in a gravy made from tomato puree and sauce. The gravy is clear and orange in color.

pic courtesy : http://mile.mmu.edu.my

In Kuala Lumpur, Selangor, West Malaysia, there is another type of Cantonese noodles, called Cantonese Yi Min, a ready made deep fried noodles and soaked in a clear whitish egg gravy and cooked with seafood and meat.

pic courtesy: http://wongpenny.files.wordpress.com

The uncooked Cantonese Yimin is like the picture below and I bought it in a Singapore provision shop that sells other types of Chinese dried goods.

IMG_6756


WHAT IS NEEDED?

Most if not all ingredients except the noodles (Yin Min) are substitutable to your liking. Measurements is for reference and for cooking a meal of 2 adults and 2 kids.

IMG_6755

  • 250 grams of shrimps or/and cuttlefish
  • 250 grams of sliced pork/chicken
  • 250 grams of fish cakes cut into slices
  • 200 grams of fresh leafy vegetable such as choy sim

IMG_6760

  • 1 8 inches diameter fried egg noodles (Yimin) usually available in Chinatown especially Cantonese provision shops
  • 100 g of tomato ketchup;
  • 4 eggs – crack and slightly beaten
  • 50  g of corn starch/potato starch
  • 2 tablespoons of white vinegar
  • Seasonings such as salt, flavour enhancers
  • 5 cloves of garlics and shallots – chopped into small pieces
  • Pinches of salt and 1 tablespoon of sugar.

STEPS OF PREPARATION

IMG_6735

  • In a big and dip plate, placed your noodles in the centre.
  • In a small mixing bowl, place tomato paste/puree and corn starch, add half cup of water, stir until well mix and set aside for later use. Your tomato starch solution should be orange creamy in colour. You can also add the seasonings of your choice at this point of time).

IMG_6761

  • In a hot frying pan, put 3 tablespoon of oil, fried the chopped garlics and shallots until golden brown or until aromatic.
  • Add the sliced meat (pork of chicken) and fried for about 1 minutes;
  • Add the sliced fish cake, cuttlefish (if any), chopped vegetable and fried for another 1 minutes;
  • Add 1.5 cups of hot water to the pan and bring to boil under high heat.

IMG_6762

  • Add in tomato starch solution and bring to boil.
  • Add in the prawns, beaten eggs. Pour your beaten eggs slowly into the boiling tomato gravy, use a chopstick of fork to slightly make a circular motion in the gravy such that the egg will be broken into tiny pieces in the gravy.
  • Add in vinegar, sugar, salt and any other seasonings that you like (e.g fish sauce, light soya sauce, mushrooms concentrate, pepper etc.) and bring to boil.
  • Once boiled, slowly scoop out your gravy and pour on top of the noodles. The noodles will gradually soften. You can prepare your gravy first and pour on the noodles only when you want to have your meals.

IMG_6763

  • Let it soak for about 5 minutes before putting it in separate plates for individual servings. This will help the noodles absorbed the gravy making the noodles tastier.
  • Serve hot in individual plate.

 

noodle 2


CONCLUSION

  • This is the first time I published a cooking illustration in “What I cooked today series”. Cooking illustration that are less complicated will be published in this blog’s sister Facebook Page – Guaishushu’s Page. Please refer to this page for simple cooking illustration for daily meals.
  • This noodle is neither the famous Sarawak tomato noodles nor the famous Cantonese Yimin noodles. It is a fusion of the two. I have used the Cantonese Yimin noodles and soaked in tomato egg sauce. The end product is better than I expected. As the Cantonese Yimin noodles are coarser, they are able to absorb more gravy making the noodles tastier. The texture of the noodles are better and will not break too easily as compared to the Sarawak tomato noodles.
  • As for non-Asian readers, shall I call this Asian Style spaghettis? You will like it as the noodles are soft and smooth with tomato fragrance.

Hope you LIKE the post and let me know after you try out the dish.

Cheers and have a nice day.

   Noodles 4

For more recipes, you can refer to my RECIPE INDEX here and you can follow me at PINTEREST or visit this blog’s FACEBOOK PAGE .

group-board-picture72222222222222222[2]

 

If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me  where there are more than 1000 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD. You can also join the Food Bloggers and Foodies United Group Facebook Group to see more recipes.

Noodle1

What I cooked today (家常便饭系列)- 2-7-2013

IMG_6045

On 2 July 2013, white rice served with

1. Minced Pork fried with sliced potato 土豆片炒肉碎
2. Sweet Corn Pork Rib Soup 玉米排骨汤
3. Curry chicken  咖哩鸡
4. Blanch Romaine lettuce with miso sauce 味真酱罗明旦

I usually do not cook curry chicken since there are only 2 adults in the house and whatever cooking that I prepared will be centred around the kids. The curry chicken was given by my beloved neighbour who have told me early in the morning. It is pretty often that we share our dishes and can be up to 3-4 times a week.

Picture No.4 doesn’t looks appealing because after blanching the Romaine lettuce, I have dripped the vegetable with Miso sauce which is brown in colour. However, the dish was very tasty as it resembles the Chinese fermented bean curd sauce .

I have set up a Facebook Page to communicate with readers and share some simple recipe that was discussed here. You can find the page here . You can also click the link above for the pictorial illustration.

Bachelor’s Tomyam Noodles–Quick And Nice…

IMG_4987

INTRODUCTION

I am struggling whether I should post this simple noodle preparation. It is just that simple and up to your own creativities. I am thinking, will putting up this post insult my reader’s intelligence? Will it qualify as a professional blog post? Is this consider as an recipe? Well, after struggling for 10 minutes, I have decided to post this dish to gauge what is my reader’s reactions. Due to this impromptu decision, therefore, unlike other post, some pictures were not available.

This is a super fast dish that I cooked for myself today.  From cooking to eating to cleaning, it took me less than half an hour.  It is ideal for those who just want a simple, quick and nutritious meal.

 

WHY THIS DISH

I am alone by myself at home and I don’t feel like cooking for myself. Usually,  I would just eat the breakfast leftover items for lunch. But I have been eating breakfasts as lunches for the last 3 days and my body tells me that I need something that don’t taste like “breakfast”.

Cooking a dish for myself is never a problem, I just search my kitchen cabinet and my refrigerator and see what I have at home. As my kids were away on holiday and we will not be cooking these few days, therefore, my perishable stocks were very limited and this is what I found, a packet of Tom yam instant noodles.

IMG_4991 - Copy

As I have never fancy any instant noodles, this packet of instant noodles is not attractive to me at all especially if it is plain (meaning water plus instant noodles). But suddenly, it come across my mind and asked myself, why not cook myself some Tom Yam noodles. So I take out a pot and cooked my superfast Tom Yam noodles.


WHAT YOU NEED

IMG_4990

As far as I am concerned, there is nothing that you can’t put it. I usually cooked based on what I have especially the side vegetables. What I used this time:

  • One pieces or dry egg noodles – this is exactly the same as your instant noodles except it is slightly firmer;
  • Some cherry tomatoes – supposingly to be eaten as fruits but since I have some in the fridge, I just dump it in.
  • Some chicken breast meat (optional) cut into small chunks – I had this in the fridge for quite a while and since I will not be cooking for the these 2 weeks, I have to “get rid” of it. But frankly speaking, it taste better with some meaty flavor;
  • Few pieces of chili (optional) – These chili were specially flown from China given by one of my guest who stay in Guangxi China. It is supposingly very spicy but for me, it is slightly more spicy than the red chili but not as spicy as chili padi.
  • Tom Yam paste – It is good to keep some ready made tom yam paste at home for making quick soups, fried noodles and etc. My wife have bought this vegetarian tom yam paste which I don’t think there is much differences. The only difference in ingredients that I can think off is the shallots and garlics since Buddhist vegetarian were not allowed to consume any shallots and garlics.

STEPS OF PERPARTION

I have no picture to show as this post was rather impromptu and only decided half way when I was cooking. In fact, it is such a simple dish that there are only 2-3 steps and further elaboration will “insult” my reader’s intelligence. If you really can’t understand what I am trying to say, just imagine you are cooking some instant noodles in a pot.

  • Take out a pot and pour in some plain water. Put a few table spoon of tom yam paste (depending on taste) and bring to boil. Throw in other ingredients in these orders – meat, chili, tomato, egg noodles. 

  • As I am using chicken breast and cut into small chunks, it is rather quick to cook. The smaller your meat is, the easier it is to cook! You can use some sweet potato flour or corn flour to slightly cover your meat before you put them in the pot. The role of these flours is to keep the juice inside the meat and also make its texture smoother. For me, as I want it to be quick, I have not perform this step, I just put my meat in without adding any corn flour.
  • Boil for 1-2 minutes until your noodles have soften.
  • I prefer to rest it for a while until the noodles absorbed all the soup and this will make it tastier and softer.
  • Variations – There are many variations that you can have. You may want to add some eggs. or sausages. some cabbage, red carrots, celery, etc. and the lists are endless. These are all up to your imaginations and creativities.

FINAL OUTPUT

IMG_4988

In the picture, does it look appetizing to you?

To make it look better you can consider using mushrooms for black color, red chili for red color, baby corns for yellow color and carrot for orange color.

Compare to the 1st picture and the last picture, you can see that noodles is softer as it had absorbed the gravy.

Taste wise, if you want it more sour, you can squeeze some lime juice. For me that is just nice. It is essentially tom yam cooked with chicken stock and if you like tom yam, this is a suitable meal for you!


CONCLUSIONS

  • Not all foods need to be elaborately prepared before it is considered as tasty. Simple meal like this is ideal for those who are kitchen phobia or short of time to prepare a nutritious meal;
  • It is nutritious because the ingredients that were used are simple (like my post on Nasi Aruk here) but packed with proteins and vitamins. Tom yam paste itself is full of herbs and spices that is beneficial to the body.
  • It is healthier because no oil and further seasonings were used. IT IS DEFINITELY HEALTHIER THAN INSTANT NOODLE AS NO MSG WAS USED。When you ate plain instant noodles, most people will craved for stronger flavor as the taste is very monotonous and you need seasonings to make your palate “happy”. With slight additions of meat and vegetables, your attention will gear towards your meats and vegetables. The soups will have some meaty flavor and you don’t feel the need to add any more seasonings. Is it not healthier?
  • It is fast to prepare, full flexibility and you can substitute any ingredients with what you have at home.

Because it is so flexible, it essentially means there is no recipe. So, do you like this type of simple dish or you think reading my post is wasting your precious time?

I treasure your feedback and let me know how you feel about it.

Happy reading and cheers.


I have recently open a Facebook community page ‘AUTHENTIC SARAWAK FOOD AND HISTORY” and I hoped you can support the page by visiting the page. If you find the page benefits you in some way, please give it a “LIKE”.

The page is intended to become a center of collection of unique Sarawak Cuisines. For those who don’t know where is Sarawak, Sarawak is one of states belong to Malaysia and in the Island of Borneo. It is famous of its eco-tourism and multi racial society. Its unique cuisine are cuisines like Sarawak Laksa, Kolo mee and scarce vegetables such as jungle fern shoot, hairy eggplant etc. PLEASE COME  AND UNDERSTAND MORE ABOUT SARAWAK CUISINES HERE.

 

IMG_4708     IMG_3838   


IMG_4988

Thousand apologies.  I have to put this picture here due to technical error. Otherwise it will mess up my Tumblr. accounts posting and my Facebook posting.