Spicy Thai Style Japchae

Spicy Thai Style Japchae

I had a packet of Korean glass noodles (japchae) at home … it has been sitting in the kitchen for months … yeah! months hahaha

Today, I decided to try cooking the Japchae with a twist. I decided to try mixing it with Thai style sauce.

Unfortunately, since this is my first time trying it out, all ingredients are based on estimation. So what I’m typing out here will be just an estimation. For those who wish to try out, you will have to do it at your own preference as well.

Thai Style Japchae

250 g of Korean glass noodles (Japchae) – Boil in hot water till soft, drain and rinse with tap water. Drain and put aside.

Enough prawns,. sliced fishcakes etc (up to your preference). Blanched these before hand. Put aside. (Though I did not use any today, so mine was more of a vegetarian japchae)

1 green capsicum – sliced
1 yellow capsicum – sliced
2 tomatoes – deseed and sliced
1 yellow onion – sliced thinly
2-3 stalks of coriander leaves – chop.

Note: Optional, you can take just a bit of the stalks to add to the sauce later. (This is what I did)

Ingredients for the Thai style Japchae

For the sauce:
half a bowl of dried shrimps (soak in hot water first and once soften, drained)
5-6 garlics
5-6 bird’s eye chillies (more if you like it hotter)
3 pieces of palm sugar (gula melaka)
half cup of big green lime juice
half cup of fish sauce

Pound the dried shrimps, garlics, chilies, coriander stalks and palm sugar. Then add the lime juice and fish sauce.

Alternatively, you can add everything in a blender.

Finally, add all ingredients into the big bowl. Add the glass noodles on top of the other ingredients and pour the sauce over the noodles.

Ready to be serve.

Note: As you mix the Japchae, adjust the taste accordingly if needed.

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Seafood Japchae

I was not feeling well a few days ago, and after seeing the doctor and resting at home for the day, I decided to cook Seafood Japchae (Korean style glass noodles) for dinner. A simple dish that’s easy to cook and mild in taste (not spicy at all). You can cook it either with seafoods such as prawns, mussels, octopus or sliced fish. You could also substitute seafoods items with either beef or chicken bulgogi. This simple glass noodle dish named as Japchae is one of my favourite Korean foods 🙂

Seafood Japchae

Japchae

Ingredients:
2 pkts of glass noodles
1 cup of prawns (or other seafoods of your choice)
3 garlic – minced
1/2 red bell pepper
1/2 yellow bell pepper
3 stalks of green onions – cut into 2 inches lengthwise
1/2 big onion – sliced thinly
1 bunch of spinach
1/2 carrot – julienne

Part of the ingredients

Sauce:
1/4 cup of sugar
1/3 cup of light soy sauce
1 tbsp of sesame oil
* mix all these together and put aside.

Method:
1. Blanched the spinach after washing them thoroughly. Tossed and squeeze out excess water and then cut the spinach about 2 inches lengthwise.
2. Soak tanghoon in very warm water for about 10 mins or till soft. Drain dry.
3. In a small pan, add a bit of oil and stir fry the garlic and onions. Then add the prawn. Season with salt and pepper. Once the prawn is cook, scoop out and put aside.
4. Using the same pan, add a bit of oil, stir fry the carrots, bell peppers and spinach separately. Each time season with salt and pepper to taste. Put aside.
5. In a big bowl, add the tanghoon and the other ingredients. Pour the sauce and using a glove, mix all these together. Usually at this point, I would taste and see if I need to add anymore salt/pepper to adjust the taste.
6. Scoop the japchae into serving plates. Serve either while its warm or cold.

Fried Tom Yam Bee Hoon (Vermicelli)

Ok this is a simpler recipe of Fried Tom Yam Bee Hoon … I usually fry this using tom yam paste but inspired by my cousin during the Eid visitation to her house, I decided to try out myself.

Fried Tom Yam Bee Hoon

Alhamdulillah ….It turns out good! …. “sedapp” as claimed by my daughter and her friends 🙂

It is mild in the form of the tom yam flavour compared to if I’m using the tom yam paste itself …. but thanks to the flavour of lemongrass and kaffir lime leaves, you can still taste the likeness of tom yam in it.

Fried Tom Yam Bee oon

Ingredients:
1 packet of bee hoon (soaked till soft)
1 packet of fishcakes – sliced
1 plate of prawns
2 packets of chye sim – cut
1 red capsicum – sliced into matchsticks sizes
1 yellow or green capsicum – sliced into matchsticks sizes
1 tomato – sliced into 6-8
1 onion – sliced thinly
5-6 garlics – minced
3 lemongrass – either cut into small pieces or crushed
4-5 pieces of kaffir lime leaves
5-6 birds-eye chillies – sliced (more if you like it hotter)
1/2 cup of coriander leaves – chopped finely
1 chicken or beef cube (Knorr)
Oyster sauce and salt to taste
2 cups of water
Oif for frying

Method:
– Heat oil in a wok.
– Saute the sliced onions, lemongrass, garlics, birds-eye chilies, kaffir lime leaves and coriander leaves till fragrant.
– Add in water, beef or chicken cube and osyter sauce.
– Let in simmer for a few minutes, then add in salt to taste.
– Stir well and then add in the prawns and fishcakes.
– Mix well and then once the prawns are cooked, add in the chye sim and bee hoon.
– Stir and mix well till bee hoon has soften to your preference.
– Finally add in the capsicums and sliced tomatoes.
– Stir well, off fire and ready to be serve.

Spicy Fried Bee Hoon

I’ve decided to post this fried bee hoon (rice vermicelli) recipe here for the sake of my daughter. My eldest daughter do refer to this blog once in a while for recipes when she’s in the mood to cook and also reading the other more personal blog of mine. I’m glad my blogs do achieve its main purpose after all! 😊

I woke up 5 am just to do the cooking. Ever since  my eldest daughter requested for home-cooked food for her to bring to work, I have been cooking more often. It’s good in a way cos I am also able to pack for myself too. Tiring but worth it!

For today’s menu, even my husband wanted to pack some (he usually declined when I offered to pack for him.

Spicy Fried Bee Hoon


Spicy Fried Beehoon 

1 pkt of bee hoon – soak overnight
1/2 kg – fresh prawns
3 fishcakes – sliced thinly
1/2 cabbage – sliced thinly (can replace with chye sim also)
2 fresh tomatoes – sliced
1/2 green capsicum – sliced
1/2 yellow or red capsicum – sliced
3 tbsp of taucheo (fermented soya beans) – wash thoroughly to get rid of the saltiness. While washing, do mash them a bit using your fingers. Drained and put aside.
3/4 cup of water
1 cup of veg oil – or slightly more if you like
2 tbsp of sugar
Salt to taste

Blended ingredients:
1 small bowl of dried chilies – soak with hot water
3 big onions
4 garlics
1.5 tbsp of dried prawns

Note : Blend all the ingredients above.

Method:
– Using a big wok, heat 1 cup of oil.  Fry the blended ingredients together with the taucheo. Stir frequently till fragrant (about 15 to 20 mins).

– Then add 2 tbsp of sugar and salt to taste.

– After that, add the 3/4 cup of water. Stir a bit and add prawns and fishcakes. Mix well.

– After 3-5 mins, add cabbages and bee hoon. Mix well.

– When the bee hoon has soften a bit, add the capsicums. Stir and mix well till bee hoon totally soft. Lastly add the tomatoes.

– Off fire and it’s ready to be serve. Optional, can garnish with fried shallot, chives etc.

Mee Kuah Soto Merah

This noodle recipe was shared by an ex-neighbour in Bedok South where I stayed from age 3 till 21 yrs old.  It is so delicious that this recipe has remain a favourite within my family and our extended families.

Mee Kuah Soto Merah

1 kg of yellow noodles (or beehoon)
200 g of sliced beef (or can use chicken drumlets)
2 stalks of chye sim – cut and washed
3 tomatoes – each cut into 6 slices
3 fishcakes – sliced thinly
1 kg of prawns – peel the skin and washed
5-6 tbsp of Soto mix spices (rempah soto) – I prefer using rempah Soto Kak Zah
1 medium can of tomato paste
Kicap manis (sweet black soy sauce)
salt and sugar to taste
1 bowl of dried chillies – soak in hot water and then blend and put aside
6-8 garlics – blend and put aside

Making the stock : 

In a big pot fill with water, add the rempah soto (soto spices) and let it boil.  Once boil, add in the sliced beef.  Over a medium fire, let the stock boil till meat is tender. Off the  fire.

To cook the noodle (please note: this noodle is best cook in small portion e.g. in a small wok enough for 1-2 persons at a time).:

Heat a small wok, add a bit of oil and fry 2-3 tbsp of the chilli paste and 1 tsp of the garlic paste.  Use a small fire and keep stirring.. Fry it for about 5 minutes, then add 1/2 tbsp of tomato paste, 1 tbsp of sugar, 2 tbsp of kicap manis (sweet black soy sauce) and 3-4 ladle full of the stock and salt to taste.  Then add the prawns and fishcakes.  Let it boil. After that, add in the chye sim and noodles. Sitr well.  After 5 mins, add the tomatoes, stir and off the fire. Ready to serve. Can garnish with fried shallots and chop local celery (daun sop).

Note : Can also add an egg after adding the noodles 🙂

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Laksa Nyonya

Thanks to a friend and sister who willingly shared this recipe.

Even my 3rd sister (whom I must say is the official cook of our family) compliment me and she did it 3 times hehee….. Alhamdulillah, am just glad everyone loves it. The best reward for a cook is when what we cook is being appreciated by those who ate it.

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Laksa Nyonya Sriberri

Ingredients based on a medium size pot.

1 kg Laksa noodles and 200 gm or more of bean sprouts – blanch and put aside separately

2-3 ikan kembong (Indian/Chubb mackerel) – boiled and blend the meat after deboning them. Put aside. Keep the fish stock to add to the gravy later.

2 small assam keping (Garcinia atroviridis)

5 pieces of taupoks (dry/fried beancurd) – cut into triangle shape

1 cucumber – skinned and sliced thinly (for garnishing)

Salt to taste

1 small bowl of chopped vietnamese mint (daun kesum) – use half for the gravy and half for garnishing.

1 small box of coconut milk (Kara brand)

enough water

oil

Ingredients to blend together: 
15 dried chillies (soak in hot water)
3-4 onions
4 cloves garlic
3 slices of galangal (lengkuas)
2 stalks of lemongrass
an inch of belacan (shrimp paste)
1 tsp of coriander seeds
1 tsp of fennel seeds
1 tsp of cumin seeds
3 candlenuts

Add in 1 tbsp full of fish curry powder and 1 tbsp of tumeric powder to the blended paste above.

Method:

Pour oil into the pot, fry the blended ingredients till fragrant (stir often so that the paste is not stick to the pot).  Add in the vietnamese mint, keep stirring for another 5-10 mins.

Add the blended fish meat together with the fish stock. Once it has started to boil, add in the asam keping, coconut milk and water (if the gravy is too thick).  Stir well and add salt to taste and the taupoks.

Once the gravy is ready, to serve, put the laksa and beansprout into a bowl, pour the gravy and garnish it with the vietnamese mint, some thinly sliced cucumber, a tsp of sambal belacan and a few quail eggs (this is my preference, but you can also add in boiled prawns or sliced fishcake).

ok that’s all for the recipe … that was what we had for iftar just now.

Also, besides the laksa, we had the opportunity to enjoy the cookies baked by my 4th SIL.  Yummylicious hmmm 🙂

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Thank you Didi, these are delicious especially the cornflakes cookies 🙂

and we also received these cookies from my 3rd sister ….

Alhamdulillah rezki 🙂

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Cornflakes, suji and kuih bangkit …. Lovely 🙂

 

 

Jap Chae n Bulgogi

Today’s menu for dinner is Jap Chae and Bulgogi.  Have been wanting to try making these for days and finally today is the Day!

It’s really a challenge to try cooking Korean food cos as a muslim there are some ingredients we are not able to eat so I have learnt to find substitute for these ingredients.  Sometimes I substitute when I could not find the actual ingredients. So for today, I could not find the sweet potato noodles for Jap Chae and so I sub it with brown rice noodle.  In using the brown rice noodle, I had to tweak the recipe a bit … I had to add salt or else the taste is very bland.  Also I change to Chye Sim instead of Spinach.

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Brown Rice Noodle Jap Chae … Nice and I think would be better eaten with pickled green chillies (lada jeruk) 😉

As for the bulgogi, I was able to follow the exact recipe … the only mistake I made is I used dark soy sauce instead of the light soy sauce and so the colour for the bulgogi was a bit dark …. still the taste was good, so the kids did not complain hehehe 😉

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Beef bulgogi

For those who would like to try these two menu, do watch this video :