Tuesday, August 18, 2009

Fried Angel Hair ala Peranakan



We are supposed to have spaghetti with mushroom tomato sauce on Sunday but my husband mistook the angel hair with spaghetti. So we had that for our Sunday's dinner. I didn't know how to estimate the amount for the three of us so I ended us cooking more than what we could finish! I was thinking hard what was I supposed to do with the balance boiled angel hair that was still sitting in the fridge. I wish to have something Asian for today's dinner and cleared the balance of the noodles. I decided to fry the angel hair Ala Peranakan.

If you are a die hard fan of yellow noodles which the original Peranakan fried noodles should be, you may not like this dish as much. All the three of us aren't so I thought of giving it a try and fry it following the peranakan fried noodles recipe. It tasted very good as the angel hair didn't absorb the gravy as much and as quickly as compared to the yellow noodles. The noodles were not soggy nor dry even if you were to consume much later. As the taste of the angel hair is light it didn't spoil or deviate much from the original taste!! In fact to me I think it gives the traditional recipe a twist of new taste. I will cook this again as my daughter and husband like this much more than the authentic peranakan fried noodle!!

Ingredients (for 3 pax)
8 pcs of prawn
24 prawn heads
1 tbsp of salted soya bean paste
1 palm size fish cake (sliced)
3 tbsp of minced pork
2 stalks of off spring leaves (cut into 2 inch length)
8 slices of Chinese cabbage (chopped)
1 red chili (chopped for garnish)
2 cloves of garlic

Method
1. Boiled the prawn heads with 1 cup of water for about 20 minutes and leave aside for stock later

2. Fry the garlic and bean paste until fragrant

3. Add the minced meat and continue to stir fry. Add in the prawn and fry for about 30 seconds.

4. Add in the cabbage and the spring leaves. Continue to fry for a while.

5. Add in the fish cake and the stock and let it boil.

6. Season to taste.

7. Add in the noodles and stir fry for another 30 seconds.

8. Garnish with chopped red chili.

Notes:
1. The authentic peranakan fried noodle calls for shallot paste instead of garlic but to make my job easier and since I don't have any more shallots left at home, I just improvise!

2. The original recipe will taste much better with chye sim instead of cabbage and uses the pork belly rather than minced pork.

3. Needless to say it is best to eat the original one with 'belacan' = shrimp paste chili but not for this new dish which i think best to eat just with chopped chilli!

2 comments:

Pei Shan said...

i love angel hair! and spicy foods. gotta try this someday (:

June said...

Hi Pei Shan

Do share with us the outcome soon :>

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