Singapore Rice Noodles
Ingredients
- 250 g vermicelli rice noodles (Mai Fun)
- 1/2 cup green onions cut in 2 inch long pieces
- 1 cup cabbage sliced
- 1 cup bean sprouts
- 1/4 red pepper sliced
- 1/4 green pepper sliced
- 1/4 onion sliced
- 1/4 cup green onion chopped
- 2 cloves garlic minced
- 1/2 cup bbq pork sliced
- 1/2 cup shrimp peeled and deveined
- 4 tbsp peanut oil
- 2 eggs
- 1 tbsp curry powder
- 1/4 tsp tumeric
- 1/2 tbsp sugar
- 1 tsp salt
Instructions
- Bring pot of water to boil. Turn off and move away from heat. Add noodles into water, stir and cover. Wait for 4 minutes. Drain afterwards and rinse with cold water. Let noodles dry; about 30 minutes. Using scissors, roughly cut the noodles so strands are not longer than 3 inches long.
- In a wok on medium-high heat, add oil and stir fry the cabbage, onions, green pepper, red pepper and sliced onion. Remove from pan and set aside.
- Beat the eggs and scramble in wok. Remove from pan and set aside.
- Stir fry the shrimp and lightly toast the Bbq pork in wok. Remove from pan and set aside.
- On medium heat, add oil and stir fry the chopped green onion and garlic until fragrant; 1-2 minutes. Add curry powder and tumeric and mix. Add 1 tbsp of oil and mix. Continue adding and mixing in small amounts of oil at a time until it forms a paste-like consistency.
- Increase the heat to medium-high and add rice noodles. Toss and separate the noodles while mixing in the curry paste. Add sugar and salt. Continue until noodles are loose and evenly seasoned throughout.
- Return and fold in the cooked vegetables, shrimp, pork and egg; distribute evenly throughout the dish. Cook until warm; 1 minute. Remove from pan and serve.
Turnip Cake
Ingredients
- 2 lbs Chinese turnip (or Daikon) shredded with grater
- 8 oz rice flour
- 1.5 cups water
- 1 oz dried shrimp soaked and minced
- 1 oz dried shitake mushrooms soaked and minced
- 1 pc Chinese sausage minced
- 1.5 tsp salt
- 1 tbsp corn oil
- 1 tsp sesame oil
- 2 cloves garlic minced
- 2 tsp chicken bouillon
- 0.5 tsp white pepper
- 2 pieces green onion minced
Instructions
- On high heat, add oil to wok. Once hot and starting to smoke, cook the garlic and dried shrimp for 30s. Add the Chinese sausage and cook for 30s. Add the turnip, stir and cover. Cook for 6-7 mins.
- Add salt, chicken bouillon, white pepper and sesame oil. Mix, cover and cook for another 2-3 mins.
- In a cake pan, line bottom with parchment paper. Brush inside of pan with oil (or use non-stick spray).
- Mix rice flour with water in a bowl. Then add the cooked mixture to the bowl and fold it in. Transfer it into the cake pan.
- Steam for ~40m. Time may vary depending on thickness of cake. It is ready when you can stick a toothpick in the cake and remove it cleanly without any uncooked batter on the toothpick.
- Let cool to room temperature. Then cool in refrigerator for at least 4 hrs.
- Cut the cake into slices. Pan fry each side until golden brown.