Wednesday, 26 September 2012

Pickled Green Chillies

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Pickled Green Chillies is a condiment that's an essential accompaniment for a lot of Asian noodle/rice dishes like wantan mee, fried rice or noodles or my recently posted Wat Dan Hor. You'll also see this placed prominently next to the chilli sauce and chilli oil in many Chinese restaurants too. It's spicy, sour nature is pretty appetising too!

6 green chillies (Sliced)
Chinese Rice Vinegar (Enough to cover the chillies)
2 - 3 teaspoons of sugar
1 teaspoon of salt
Boiling water

1) Pour boiling water over the chillies and let it stand for 10 mins.
2) Drain off the water and pour in vinegar, salt and suger and stir to combine.
3) Place them in clean jars and leave it in the fridge.
4) They'll be ready for use the next day.

Sunday, 23 September 2012

Wat Dan Hor (Rice Noodles With Silky Smooth Egg Sauce)

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I've been wanting to make Wat Dan Hor ever since Wendy of the Dish Piglets Duo mentioned this on twitter. It's a childhood favourite, one that I haven't had in ages!!! She even kindly emailed me the recipe since it wasn't up on their blog yet but did I make it then?? ...Nooo...Blame it on laziness on getting myself to Chinatown to get the fresh hor fun(rice noodles).  Wendy has been since put the recipe up on their blog and I've also finally gotten my lazy self to Chinatown. :)
Now my only regret it not making this sooner. Silky hor fun, coupled with the silky smooth sauce makes for a simply delicious, warming meal in this gloomy, wet, cold weather we are currently having in the UK. I'll definitely be making this more often!!
Recipe Adapted from Dish Piglets

Ingredients: (Serves 2)
400g Kuey teow/hor fun/flat rice noodles
2 chicken thighs (de-boned and sliced. The bones can be used to make the chicken stock)
150g fish cakes (sliced)
2 stalks of Cai Xin (Sawi/Chinese Mustard), sliced into 4 cm sections
3 cloves of garlic
Dark soy sauce
2 tbsp light soy sauce
White pepper

To make the egg sauce base:
1 egg lightly beaten
500ml Chicken Stock (Homemade would be the best!)
6 shiitake mushrooms
1 tbsp oyster sauce
1 tbsp light soya sauce
A pinch of white pepper
1.5 tbsp Corn starch (mixed with water)

1) Marinate the sliced chicken with 1 tbsp of light soy sauce and pepper.
2) Blanch the flat rice noodles in hot water to loosen the noodles up. Drain when ready.
3) Heat sunflower oil in wok and when the oil is hot, throw in the flat rice noodles and pour dark soy sauce  (just enough to coat all the rice noodles) and 1 tbsp of light soya sauce and lightly fry. Remove noodles and set aside.
4) Next, heat some sunflower oil in the heated wok, add the shiitake mushrooms, minced garlic and chicken. Stir fry the chicken until cooked. Add the chicken stock next. If you prefer more egg sauce on your noodles, use more chicken stock.
5) When the stock is boiling, add the fish cakes, cook for around 2 minutes before adding the vegetables (cai xin).
6) Add the corn starch slowly whilst stirring. The stock will slowly thicken. Stir in the lightly beaten egg.
7) Serve the flat rice noodles in bowls, then pour the ready egg sauce onto it. Serve with pickled green chillies. Recipe can be found here!

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