NONYA HOKKIEN STIR-FRIED NOODLES
The Singaporean cookbook author Sharon Wee, who wrote "Growing Up in a Nonya Kitchen," customarily makes these slick noodles tossed in a savory sauce for Lunar New Year's Eve to mark the beginning of the two week-long celebrations. Her mother taught her how to throw proper Peranakan feasts, which include a unique blend of Malay, European and Chinese influences. They spent weeks pickling vegetables in spiced vinegar, making pork liver meatballs and braising duck in a tamarind gravy. This simple stir-fry is anchored by juicy pork belly and shrimp, and topped with pale yellow egg strips, bright red chiles and vibrant mustard greens. It is best enjoyed with a dollop of sambal belacan, which gives it a hit of heat, and served with braised cabbage and chicken curry.
Provided by Clarissa Wei
Categories noodles, main course
Time 40m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Bring a large saucepan of water to a boil. Add the noodles and cook just until tender, 1½ minutes. Drain well, rinse under water and drain again.
- Whisk the eggs in a bowl and add a pinch of salt. Brush ½ teaspoon oil on a nonstick frying pan and set over medium-low heat. When the oil is hot, pour in the eggs and tilt the pan so that the eggs form a thin and even film. Cook until firmly set, 4 to 5 minutes. With a spatula, ease the omelette off the pan and flip onto a cutting board. When the omelette is cool enough to handle, gently roll it and slice into thin strips, cutting longer strips in half.
- Heat a large wok or very large skillet over medium-high and add the remaining ¼ cup oil. Add half of the sliced shallots and continuously stir until they are crispy and light golden brown, about 5 minutes. Turn off the heat and transfer the fried shallots using a slotted spoon to a paper-towel-lined plate, and save for garnish.
- Heat the wok with the oil over medium and add the fermented soybean paste, garlic, and remaining shallots. Stir until the mixture is fragrant, about 40 seconds. Add the pork, shrimp and 1 cup chicken broth. Raise the heat to high and bring to a boil.
- Add the mustard greens, lo mein noodles and bean sprouts. Toss well to combine, and cook until the pork and shrimp are cooked through, about 3 minutes. There should barely be any broth left, but if you prefer a soupier consistency, add up to 1 cup more stock. Season with 1 teaspoon salt and the white pepper, then taste and season with more if you'd like. Transfer to a serving platter.
- To serve, garnish with the egg strips, fried shallots, chiles and cilantro. The noodles are best enjoyed with a side of sambal belacan.
SINGAPORE-STYLE NYONYA CURRY
GF member Suzanne Bloor shares her go-to Friday night dish: a simplified chicken curry with South East Asian influences. Ideal for a family of four
Provided by Suzanne Bloor
Categories Dinner
Time 1h28m
Number Of Ingredients 7
Steps:
- Heat the oven to 180C/160C fan/gas 4. Put 200ml water and the curry paste in a large ovenproof saucepan. Stir and bring to a gentle simmer over a low heat until the mixture is fragrant.
- Add the chicken, potatoes, carrots and onion, season and stir well to combine. Turn up the heat to medium and bring to the boil, stir in the coconut milk, then bring back to the boil. Remove from the heat, cover the pan and transfer to the oven to cook for 1 hr 15 mins, removing the lid after 45 mins, or until the veg is tender but not quite falling apart, and the chicken is cooked through. The curry should have a broth-like consistency. Check for seasoning.
- Serve in shallow bowls over rice, with some naan breads on the side, if you like. Will keep covered in the fridge for up to two days.
Nutrition Facts : Calories 320 calories, Fat 16 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 26 grams protein, Sodium 0.9 milligram of sodium
NONYA CHICKEN STOCK
Western stocks are loaded with aromatics and many Asian stocks include ginger. This simple stock has a pure chicken flavor.
Yield Makes 10 cups
Number Of Ingredients 6
Steps:
- Crack chicken wing bones in several places with back of a cleaver or large heavy knife on a cutting board. Bring chicken and remaining ingredients to a boil in an 8- to 10-quart pot, skimming froth as necessary, then reduce heat and gently simmer, partially covered, 3 hours.
- Remove from heat and cool to room temperature, uncovered, about 1 hour. Pour stock through a large sieve lined with a triple layer of cheesecloth into a large bowl, discarding solids. Measure stock: If there is more than 10 cups, boil in cleaned pot until reduced, then cool to room temperature, uncovered; if there is less, add water.
- Skim off and discard fat.
- Stock keeps, covered and chilled, 3 days or frozen up to 1 month.
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