Fried Flour Vermicelli (Misua/Meen Seen) [ 炒面线 ]

Misua or mee suah (in Hokkien) or meen seen (面线 in Cantonese) is a very thin type of salted noodles made from wheat flour, salt, tapioca starch and water.  This noodle signifies long life in Chinese culture, therefore it is always served as Longevity Noodles during birthday dinners.   

Ingredients:

300g flour vermicelli (面线)

200g chinese chives, cut into 3cm length

300g bean sprouts

40g dried shrimps, soaked to soften then coarsely chopped

4 cloves garlic, finely minced

2 shallots, finely sliced

enough oil to deep fry vermicelli

Seasoning:

1 tbsp oyster sauce

2 tbsp light soy sauce

1 tsp sugar

salt & pepper, to taste

1 cup water

• Prepare a big bowl of boiling water.  Set aside.
• Heat enough oil in a wok and deep fry vermicelli, one bundle at a time until light brown (watch the noodles carefully as it gets brown very quickly).
• Remove the noodles with a slotted spatula and drain on absorbent paper.  Then blanch noodles in hot water until softened, or al dente and drain well in a colander.
• Heat oil in wok and stir fry garlic and shallots until fragrant.  Dish out and set aside.
• Stir fry dried shrimps until fragrant, then add in noodles and seasoning.  Then put in chives, bean sprouts and the fried garlic and shallots. Toss well. 
• Dish out and serve immediately.

Glutinous Rice Wrapped In Lotus Leaf (Lo Mai Gai) 糯米雞

Ingredients:  [Makes 10 medium-size parcels]

4 dried lotus leaves

• Blanch dried lotus leaves into boiling water for about 2 minutes.
• Wash and drain the leaves.  Pat dry with paper towel.
• Cut away the tough part near the base of the stem, then cut the leaves into thirds.

450g glutinous rice, washed and drained
400 ml water
3 cloves garlic, minced finely
2 shallots, sliced thinly

Seasoning for the rice:
2 tbsp light soy sauce
1 tsp dark soy sauce
1 tbsp oyster sauce
1 tsp sesame oil
1 tsp sugar
pepper

• Heat about 3 tbsp oil  and stir fry minced garlic and shallots until aromatic, then put in glutinous rice and fry for about half a minute.  Then add in seasoning.  
• Fry for about 2 minutes, stirring continously.  
• Add in water and stir well.  Transfer into a steaming tray.
• Steam glutinous rice for about 20 minutes or until cooked.
• Fluff up the rice with a pair of chopsticks.

Fillings:
200g chicken thighs, cut into bite-size pieces
5 pieces dried shitake mushrooms, soaked to soften and cut into halves
50g dried shrimps, washed and soaked to soften - finely chopped (or you can leave them whole)
5 cloves garlic, minced
3 shallots, sliced thinly

Marinade:
1 tsp cornflour
1/2 tbsp Chinese cooking wine
1/2 tsp dark soy sauce
1 tbsp oyster sauce
1/2 tbsp light soy sauce
1/2 tsp sesame oil
ginger juice (extracted from 20g ginger, grated or pounded)
dash of pepper
1/2 tsp sugar

• Marinate chicken pieces with marinade for at least 30 minutes.
• Heat enough oil in a wok and sauté minced garlic and shallots until fragrant.  Transfer to a bowl and set aside.
• Stir fry dried shrimps until light brown and aromatic, add in a little of the sautéed garlic and shallots and stir to combine.  Dish out into a bowl and set aside.
• Fry mushrooms with a little oil and some sautéed garlic and shallots, add water and a little seasoning.  Cook until softened.  Transfer into a bowl and set aside.
• With enough oil, stir fry marinated chicken pieces with sautéed garlic and shallots until half-cooked.  Dish out into a bowl and set aside.

In order for my rice parcels to be consistent in size, I used a rectangle bowl (8 x 10 cm).

• Place a layer of rice at the base of the bowl, then place chicken, mushroom and dried shrimps; top it with more rice.  
• Invert the bowl onto the lotus leaf (I placed a small piece of bamboo leaf onto the lotus leaf).  Form a square parcel.
• Steam the rice parcels on high heat for about 30 minutes.

Spicy Minced Pork with Thai Basil

This flavoursome Thai-inspired dish is amazingly easy to put together with a few simple ingredients. You can either use minced chicken or pork. The authentic Grapow Moo uses Holy Basil which I replaced with the normal Thai basil.  

Ingredients:

(A)

250g pork mince

1 tbsp light soy sauce

1 tsp cornflour

dash of pepper

(B)

3 cloves garlic, chopped finely

2 shallots, sliced finenly

3 bird's eye chillies (chopped)

3 kaffir lime leaves, remove the thick mid-rib and slice the leaves thinly

(C)

300g french beans (or snake beans), cut finely

1/2 bunch Thai basil, leaves only

1 tsp sugar (or palm sugar)

1/2 tsp dark soy sauce

fish sauce, to taste

dash of pepper

1 1/2 tbsp oil

• Marinade minced pork with cornflour and light soy sauce with a dash of pepper.  Set aside.
• Heat oil in a wok and put in chopped garlic, shallots, chillies and kaffir lime leaves slivers and stir-fry until fragrant.
• Add in marinated minced pork and break apart clumps with the spatula.  Cook for about 1 - 2 minutes or until the pork changes colour.
• Toss in french beans and stir to combine.  
• Stir in dark soy sauce, sugar,  fish sauce  and pepper (adjust seasonings according to your taste).
• Add in basil leaves and toss until basil is wilted.  
• Transfer to a serving plate and serve hot with plain rice.