Noodles and Snacks

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Contents

1. Almond Biscuits
2. Braised Chicken Feet and Mushroom Noodle
3. Crispy Pancake Skin Chicken Roll
4. Curry Puff
5. French Toast With Chicken And Peas
6. Fried Crispy Egg Noodles
7. Gingerbread Man Biscuits
8. Granola
9. Hokkien Mee
10. Kids' Fruit & Nut Biscuits
11. Lamb Meatball and penne
12. Mandarin Pancake
13. Mee Hoon Soup
14. Note
15. Peanut Biscuits
16. Pork And Fennel Sausage Rolls
17. Quinoa Power Bar
18. Roasted Garlic Peanuts
19. Sardine Rolls
20. Smoked Salmon and Ricotta cannelloni
21. Soba Noodle With Char Siew
22. Sweet Potatoes Spring Roll with Rice Vermicelli
23. Tamarind Fish Soup with Mee Hoon

Almond Biscuits

Created 2014-04-28 · Updated 2021-11-20

Ingredients

• AA
• 4 oz. (125 gm)butter
• 3 oz. (90 gm)icing sugar
• 8 oz. (250 gm)plain flour
• 1 1/2 teaspoon baking powder
• 12 (375 gm)oz ground almond
• 2 eggs
• 1 teaspoon vanilla
• 1/2 teaspoon salt.
• 1 egg, beaten

Method

1. Cream butter and icing sugar until creamy and pale Add in eggs and whisk till combine.
2. Sift baking powder and plain flour together.
3. Put into a mixing bowl and add in ground almond.
4. Mix the batter with the flour to form a soft dough.
5. Roll out to 1/2 centimetre thickness.
6. Cut into shapes with biscuit cutter.
7. Brush with beaten egg.
8. Bake in a preheated oven at 180 degree Celsius for 25 minutes.
9. Turn the tray around half way through.
10. Cool and keep in an airtight container.

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Braised Chicken Feet and Mushroom Noodle

Created 2013-03-05 · Updated 2016-11-29

Ingredients

• 1/2 kg. fried chicken feet.
• 5 dried shitake mushroom. ( soaked in warm water till soft )
• 1 tablespoon garlic and black bean sauce
• 1/2 teaspoon chilli powder.
• 2 tablespoon black caramel sauce
• 1 500gm pack hokkien noodles
• 1 bunch choysam  washed and cut into 4 cm length

Method

1. Soak the chicken feet in boiling water for 10 minutes to remove the oil.
2. Wash the mushroom and squeeze out the water. Cut in half Put the first 5 ingredients into a pot, pour in 1 cup of water and 2 tablespoon ginger wine.
3. Bring to a boil and turn the heat down to low and let simmer for about 1 hour till the chicken feet is soft.
4. Put the choysam into a plastic bag and microwave for 3 minutes.
5. Tip onto a large plate.
6. Scald the noodle in a pot of hot water for about 2 minutes.
7. Drain and tip on top of the vegetable.
8. Dish the chicken feet and mushroom into a bowl.
9. Pour the sauce onto the noodle and vegetable and mix well.
10. Pour the chicken feet and mushroom on top.
11. Serve.

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Crispy Pancake Skin Chicken Roll

Created 2019-03-10 · Updated 2019-05-03

Ingredients

Ingredients for Pancake

• 120gm Plain Flour
• 120gm Tapioca Flour
• 3x60gm eggs, lightly beaten
• 450gm Water

Method

1. Heat up a saucepan with a little oil, pour in some batter and swirl into a round thin pancake Fry until cook on one side.
2. Remove to cool. Repeat until all the batter is used up.
3. Filling:
4. 500gm Chicken Thigh Fillet, cut into small cubes.
5. 1 medium Carrot diced 1/2 Cup Frozen Green Peas 1/2 Cup diced Mushroom 3 Cloves Garlic, minced 1/2 Teaspoon ginger powder 1/2 Teaspoon salt and some pepper Pour some oil into a saucepan and saute the minced garlic till fragrant.
6. Add in the chicken and stirfry till the chicken meat turn white.
7. Add in the carrot and Mushroom and stir till well mix.
8. Add in a little and cover the pan and let it simmer for 3 minutes.
9. Add in the Peas and mix well.
10. Thicken with white sauce.
11. White Sauce:
12. Melt 2 Tablespoon butter in a saucepan and add in 2 Tablespoon plain flour and cook till the flour leaves the side of the pan.
13. Add in 1/2 Cup milk and whisk till combined Add in the liquid from the filling and whisk well.
14. Return the white sauce to the filling and mix well.
15. Thicken with 1/2 Tablespoon Cornflour mix with a little water.
16. Dish up and cool.
17. When cool put about 2 Tablespoon filling onto a piece of Pancake and roll up like spring roll and seal with a paste make up of a Tablespoon of plain flour with a little water.
18. Repeat till all the filling is used up.
19. Pour in enough oil just to cover the base of the pan and Shallow fry the Pancake till crispy and golden.
20. Serve with chilli sauce.

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Curry Puff

Created 2013-09-29 · Updated 2016-11-29

Ingredients

• 1 kg Chicken Breast Fillet, cut into 1/2 cm cubes
• 4 Desire Potatoes, Peeled and cut into 1/2 cm cubes
• 1 large onion chopped
• 3 cloves garlic, minced
• 2 tablespoon meat curry powder
• 3/4 teaspoon ginger powder
• 1 Tablespoon Cornflour
• 1 Tablespoon Coriander Powder
• 1/2 teaspoon Galangal Powder
• 1/2 teaspoon Lemongrass Powder
• 1 Small Tin ( 165 ml ) coconut cream
• 1 Teaspoon salt

Method

1. Mix the curry powder, coriander powder, lemongrass powder and galangal in a bowl and add in 2 tablespoon water to mix into a paste.
2. Heat about 1 tablespoon oil in the saucepan and saute the garlic and onion until onion is soft.
3. Add in the potatoes, salt and 1/2 cup water and stir.
4. Cover with a lid and cook at medium heat stirring occasionally till the potatoes are slightly tender.
5. Add in the chicken and coconut cream. Mix well and cover with the lid, stirring occasionally till the chicken is cooked and the potatoes are tender.
6. Add in 2 tablespoon water to the cornflour and mix well.
7. Pour the cornflour mixture into the chicken and stir well.
8. Dish up and let it cool.
9. When cooled, you can use ready rolled puff pastry to wrap the filling and bake in a preheated fan-forced oven at 200 C for 25 to 30 minutes. Or you can use flaky pastry to wrap the filling and deep fry in oil.
10. Flaky Pastry:
11. Outer Pastry.
12. 300 gm plain flour ( 10 oz ) 150 ml water ( 5 oz ) 45 ml ( 2 1/2 oz ) Oil Inner Pastry.
13. 180 gm plain flour ( 6 oz ) 105 gm butter ( 3 1/2 oz ) Sift 300 gm flour onto the table and make a well in the middle. Place water and oil in the well.Fold in flour and knoead into a soft dough, as outer pastry.
14. Leave aside and cover with a kitchen towel.
15. Sift another 180 gm flour onto the table and knead with butter into a soft dough, as inner pastry. Leave aside.
16. Roll out the outer pastry into a rectangle about 1/2 cm thick.
17. Roll the inner pastry into a rectangle, about 1/2 cm smaller than the outer pastry.
18. Place the inner pastry on top of the outer pastry and roll up like a Swiss roll.
19. Cut the roll into two and roll each one into along roll.
20. Coil the pastry, and roll the coil into a long roll.
21. Repeat twice. Do the same for the other piece.
22. Cut the roll into 2 cm pieces and place the cut side facing down and roll into a flat circle.
23. Wrap a tablespoon of the filling in it. Press the edges together and seal firmly. Deep fry in oil.
24. You can also wrap the fillings in Puff Pastry and bake in a preheated oven fan-forced at 200 C for 30 to 35 minutes till puffy and brown.
25. Baked Curry Puffs in Puff Pastry

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French Toast With Chicken And Peas

Created 2016-12-07 · Updated 2016-12-14

Ingredients

• 250gm Chicken Minced
• 1/2 Cup Frozen Peas
• 4 Slices Bread
• 1 Egg, beaten
• 250gm Potaoes, boiled and mashed
• 1 Medium Onion, chopped

Method

1. Heat a tablespoon olive oil in a saucepan And saute the onion until soft.
2. Add in the chicken mince and stir fry till almost cook Add in a Tablespoon Lea and Perrin Sauce Add in 1/4 teaspoon salt and mix well Add in the peas and mix well.
3. Dish up and mix with mashed potatoes.
4. Divide mixture into four.
5. Spread 1/4 mixture on a slice of bread.
6. Repeat until all the mixture is used up.
7. Brush the beaten egg over the bread.
8. Bake in a preheated oven at a temperature 180C For 15 to 20 minutes till crispy.
9. Serve.

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Fried Crispy Egg Noodles

Created 2013-08-12 · Updated 2016-11-29

Ingredients

• 500 gm Fresh Egg Noodle [thin ]
• 300 gm Chicken Thigh Fillet or Fish Fillet or Fresh Prawns
• 1/2 packet Fried Fish Cake
• 3 Eggs, make into omelette and sliced thickly
• 3 Cloves Garlic, chopped
• 3 Tablespoon Black Caramel Sauce

Method

1. Pour 3 tablespoon sunflower oil into a pan and add in a handful of fresh noodle, using a pair of chopsticks, stir the noodles till it is cook and crispy. Remove.
2. Add in a little more oil and repeat with the rest of the noodles till all used up.
3. Set aside.
4. Pour about 2 tablespoon oil in a saucepan and saute the garlic till slightly brown.
5. Add in the sliced chicken fillet.and stir fry, followed by the fish cake.
6. Add in about 3 cups water and black caramel sauce and the omelette.
7. Cover and let it simmer for about 3 - 5 minutes.
8. Add in the noodles and mix till all the sauce are used up.
9. You can microwave a bundle of choy sum and add in before dishing up

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Gingerbread Man Biscuits

Created 2016-05-13 · Updated 2017-07-09

Ingredients

• 100g Butter
• 80g Brown Sugar
• 1/3 Cup Golden Syrup
• 1 Egg, lightly beaten
• 2 1/2 Cups  Plain Flour
• 1 Teaspoon Baking Powder
• 1 Teaspoon  Ground Ginger
• 1 Teaspoon All Spice.

Method

1. Beat butter with brown sugar till creamy.
2. Add in golden syrup and egg.
3. Put the dried ingredients in a mixing bowl and mix well.
4. Add in the batter and mix well.
5. Roll out into 1/2cm thickness.
6. Use a gingerbread man cookie cutter and cut out the shape.
7. Put them in a lined baking tray and bake for 10 - 15 minutes.

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Granola

Created 2017-01-13 · Updated 2017-01-20

Ingredients

• 5 Cups Rolled Oats
• 1 Cup Almond Slivered
• 1 Cup Walnuts, break into halves
• 1 Cup Pecan Nuts, break into halves
• 1 Cup Sunflower Seeds
• 1 Cup dried Cranberries
• 1/3 Cup  Brown Sugar
• 1/2 Cup Olive Oil
• 1/2 Cup Honey

Method

1. Mix the honey and the brown sugar together and microwave for 30 seconds, stir to dissolve the sugar.
2. Add in the olive oil.
3. Put all the dried ingredients into a big mixing bowl and mix them together.
4. Pour the honey mixture into the dried ingredients and mix well with your hands.
5. Spread them on to a lined tray and bake in a preheated oven at a temperature 160 C for 20 minutes, turning the tray around half way through.
6. Remove from oven and stir the mixture.
7. Put it back in the oven and bake for another 10 minutes, keeping a close watch and not let it burn.
8. Cool and break them into clusters.
9. Keep in the refrigerator and enjoy.
10. Some could be frozen.

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Hokkien Mee

Created 2013-11-18 · Updated 2014-08-11

Ingredients

• 500gm Hokkien Noodles
• 200gm chicken thigh fillet, cut into long strips, [or lean pork]
• 3 x 60gm eggs [make omelette with it and cut into thick strips ]
• 3 cloves garlic, chopped
• 1 bunch choy sam
• 3 - 4 tablespoon Black Caramel Sauce

Method

1. Heat 2 tablespoon oil in a 3 litre saucepan and saute the garlic till slightly brown.
2. Add in the chicken and saute till the chicken is slightly cook.
3. Add 2 cups of water and the black caramel sauce , salt to taste and bring it to a boil.
4. Add in the omelette Add in the hokkien noodles and let it cook at medium heat till almost dry. Stir occasionally.
5. Add in the choy sam and mix well.
6. Cook it for another few minutes. If it is too dry add some water.
7. Dish up and serve.

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Kids' Fruit & Nut Biscuits

Created 2014-04-28 · Updated 2017-07-09

Ingredients

• 1/2 cup ground Almonds
• 1/2 cup ground roasted peanuts
• 1/2 cup coarsely ground macadamia nuts
• Grated rind of 1 orange
• Grated rind of 1 lemon
• 1/2 cup chopped dried Cranberries
• 1/2 cup chopped dried Dates
• 2 cups Plain Flour
• 1 teaspoon Baking Powder
• 3 oz butter
• 1/3 cup caster sugar
• 2 x 60 gm eggs
• 1 teaspoon vanilla essence

Method

1. Mix the first 9 ingredients together in a mixing bowl.
2. Cream the butter and sugar together till light and fluffy with a haHi nd whisk Add in the eggs and mix well Pour the batter into the mixing bowl and mix into a soft dough with your hands.
3. Roll the dough into 1/2 cm thick and cut into round with a cutter.
4. Lay them in a lined baking tray and bake in a preheated oven, fan-forced at 180 C for 20 minutes.
5. Cool and keep in a airtight container.

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Lamb Meatball and penne

Created 2013-08-25 · Updated 2016-11-29

Ingredients

• 500 gm Minced Lamb
• 1 Tin Diced Tomatoes [400 gm ]
• 2 Cloves garlic, chopped
• 1 Onion, chopped
• Mixed Herbs
• 2 Tablespoon Ginger Wine
• 1/2 Packet Penne

Method

1. Put the minced lamb into a mixing bowl and add in a clove chopped garlic, 1 teaspoon rosemary, 1 teaspoon garam masala and 1/2 teaspoon baking powder, salt and pepper. 2 teaspoon cornflour Mix the minced thoroughly with your hand until well combined.
2. Roll them into balls the size of a walnut. Set aside.
3. Take a 3 litre saucepan and pot in 2 tablespoon olive oil and saute the garlic and onion, until the onion is soften.
4. Pour in the diced tomatoes, mixed herbs ginger wine and 1/2 cup water.
5. Bring to a boil and add in the meatballs, cover and let it simmer for about 30 minutes till the sauce is thick and oil separates out on to the top.
6. Cook the pasta in boiling water with a teaspoon salt added to it till cook to your liking.
7. Strain and put into a serving plate and pour the sauce over it and mix.
8. Serve

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Mandarin Pancake

Created 2019-01-20 · Updated 2019-01-24

Ingredients

• 450gm Plain Flour
• 300ml Boiling Water
• 1/2 Teaspoon. Salt

Method

1. Put flour and salt into a big bowl and mix well.
2. Pour boiling water into the flour, stirring all the time.
3. Bring the dough together and let it rest, cover with glad wrap for 20 Minutes Remove the wrap and knead the dough for about 10 minutes until smooth.
4. Let dough rest for an hour.
5. Divide the dough into 20gm balls.
6. Flatten 2 pieces of dough with the palm of your hand.
7. Brush 1 piece of dough with Sesame oil.
8. Put the other piece on top of the oiled dough roll them together till quite thin, about 5 inches in diameter.
9. Repeat until all the dough is used up.
10. Heat a saucepan at low heat till hot.
11. Fry the dough in the dry saucepan until bubbles formed and flip over and fry till slightly brown, pressing the dough down with a laddie.
12. Remove and separate the pieces, fold into half with the oiled side on the outside.
13. Can freeze for further use. Steam the Pancake for about 8 - 10 minutes before wrapping filling.
14. Fillings can be shredded roast Duck or sliced Char Siew.
15. With cucumber and sliced spring onion.
16. Mix equal amount of hoisin sauce and ABC sweet sauce, Spread a little sauce onto the Pancake. Add the meat and cucumber and spring onion. Wrap up and enjoy..
17. Makes 34 pancakes.

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Mee Hoon Soup

Created 2013-10-28 · Updated 2016-11-29

Ingredients

• 200gm meehoon [4 x 50gm pieces, WAI WAI Brand,from Thailand]
• 12  Fish balls
• 200gm Chicken Thigh Fillet [cut into thick strips ]
• 3 x 60gm eggs, make omelette and cut into wide strips.
• 1 tablespoon Ikan Bilis, washed and drained
• 2 cloves garlic, sliced
• 5cm fresh ginger, cut into 3 pieces

Method

1. Pour 1 tablespoon oil into a 3 litre saucepan and saute the ikan bilis till slightly brown, add in the garlic and ginger and saute a little.
2. Add in 4 1/2 cups water and bring to a boil and let it simmer for about 10 minutes.
3. Add in the chicken and omelette and salt to taste and simmer for another 10 minutes.
4. Add in Fish ball and cook for a further 3 minutes.
5. Turn off heat.
6. Use a small pot and boil some water to cook the meehoon.
7. Divide the meehoon into 4 bowls and scope the soup and ingredients over it and serve.
8. Serve 4 person.

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Note

Created 2017-01-13 · Updated 2017-01-20

(empty note)

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Peanut Biscuits

Created 2014-04-28 · Updated 2017-07-09

Ingredients

• 6 oz (180 gm) roasted peanuts ground
• 6 oz (180gm) plain flour
• 3 tablespoon corn flour
• 2 teaspoon baking powder
• 1/2 teaspoon salt
• 6 oz (180 gm) butter
• 4 oz ( 120 gm ) sugar
• 2 x 60 gm eggs

Method

1. Put the first 5 ingredients into a mixing bowl.
2. Whisk the butter and sugar together till fluffy.
3. Add in the eggs and whisk till well mix.
4. Pour the whisked batter into the mixing bowl and mix it into a soft dough.
5. Use biscuit cutter to cut into shape.
6. Bake in a preheated oven at 180 degree Celsius for 25 minutes, turn the tray around half way through.
7. Cool and keep in an airtight container.

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Pork And Fennel Sausage Rolls

Created 2014-06-07 · Updated 2020-12-29 · Tags: Home Style Delicacies

Ingredients

• 1.2 kg pork minced
• 1 Tablespoon olive oil
• 6 Cloves Garlic, minced
• 3 Tablespoon Fennel Seeds,chopped
• 4 Thyme sprigs
• 150gm Brown or Spanish Onion
• 150gm Celery, chopped
• 150 Carrot, chopped
• 40gm dried Breadcrumbs.
• Salt and pepper to taste
• Puff Pastry

Method

1. Pour 1tablespoon olive oil into a saucepan Add in the chopped garlic and Fennel and saute till fragrant.
2. Add in onion and saute till onion is soft .
3. Add in the celery and carrot and thyme.
4. Cook for 2 minutes. Season with salt and pepper Dish up and let it cool.
5. Mix in the Breadcrumbs and pork mince.
6. Cut a piece of ready rolled puff pastry into half.
7. Put some fillings on it and roll up.
8. Repeat until all the fillings are used up.
9. Brush the rolls with egg and cut into 4 pieces.
10. Put them on a baking tray and bake in a preheated oven at a temperature 190C fan forced for 30 minutes till golden.

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Quinoa Power Bar

Created 2020-06-02 · Updated 2020-06-03

Ingredients

• 2 Cups Quinoa Flakes
• 1 Cup chopped Cashew Nuts
• 1/2 Cup Sunflower Seeds.
• Dry roast the above ingredients in a pan till slightly brown

Method

1. Set aside to cool.
2. 1/4 Cup Flaxseed meal 1/3 Cup Chia Seeds 3/4 Cup Dried Cranberries 1/2 Cup Chocolate Bits 2 Tablespoon Olive Oil 2 Tablespoon Butter 2/3 Cup Maple Syrup or Golden Syrup 1 Teaspoon Vanilla Essence 1/2 Teaspoon Salt Melt the butter and olive oil in a saucepan together With the syrup and bring to a boil and let cook at low heat for 3 minutes.
3. Put ingredients 1 to 7 into a big mixing bowl.
4. Add in the salt Pour in the oil, melted butter and syrup and vanilla Mix them well and spread onto a 8 inches by 12 inches lined Swiss roll tin and press it down till quite compact Bake in a preheated oven at a temperature 180 C for 15 minutes.
5. Remove from oven and cool. Cut into desire shape.
6. Keep in the fridge and enjoy.

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Roasted Garlic Peanuts

Created 2014-08-24 · Updated 2016-11-29

Ingredients

• 300gm Skin Removed Raw Peanuts.
• 1/4 Teaspoon Lye Water [alkaline ]
• 3 Cloves Garlic. {
• 1 1/2 Teaspoon Salt{ Pound the salt and the 3 cloves of garlic in a motar and pestle till well mixed
• 5 Cloves Garlic, chopped

Method

1. Put the Peanuts into a big bowl and pour boiling water over it, about an inch [3cm ] above the nuts.
2. Add the lye water and stir to mix well.
3. Let it soak for a about 30 minutes.
4. Drain and wash the nuts and drain.
5. Put the drained nuts into a bowl and add the pounde garlic mixture and let it marinade for about 20 minutes .
6. Pour a tablespoon of oil into and pan and fry the marinaded nuts till well mixes.
7. Dish then out on to a glass plate and microwave, a minute at a time till brown and crunchy.
8. Cool and keep in an airtight container.

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Sardine Rolls

Created 2016-12-07 · Updated 2016-12-10

Ingredients

•    I
• 1 can ( 425gm ) sardines
• 1 big. Onion, chopped
• 1Teaspoon Chilly Sauce ( optional )
• Pepper
• 2 Sheets ready rolled Puff Pastry
• Mashed the sardines with a fork and add in some pepper
• and chilly sauce.

Method

1. Add in the chopped onions and mix well Microwave the mixture for 3 minutes, stir and repeat twice more total of 9 minutes.
2. Let it cool and mix well Cut the pastry into half and brush with beated egg Put a quarter of the sardine mixture on one corner of a half sheet and roll up tightly.
3. Brush with egg wash and cut into 6 pieces.
4. Repeat with the remainder pastry and filling.
5. Put them on a lined tray and prick the top with a fork and bake in a preheated oven at a temperature 220C until it is golden about 1/2 hour.

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Smoked Salmon and Ricotta cannelloni

Created 2019-08-04 · Updated 2019-08-04

Ingredients

• 50gm Smoked Salmon, diced
• 100gm Ricotta Cheese
• 1 Tablespoon grated Parmesan Cheese.
• 1 egg
• Salt and pepper
• Half an onion,diced
• 15gm Butter
• 1 Clove garlic, diced
• 2 Tablespoon ginger wine
• 300ml cream
• 2 sheets whole Wrap.
• In a bowl combine the smoked salmon, ricotta cheese,
• Parmesan cheese, egg, salt and pepper until throughly mixed

Method

1. Place half the mixture into a piece of wrap and roll up.
2. Lay in a Pyrex dish.
3. Repeat with the rest of ingredients.
4. In a pan melt the butter and saute the garlic and onion.
5. Add in the ginger wine and cream. Simmer at medium heat till reduce by half. Pour the sauce over the salmon rolls and bake at 180 C for 15 - 20 minutes until golden brown.

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Soba Noodle With Char Siew

Created 2013-11-23 · Updated 2016-11-29

Ingredients

• 3 small bundles soba noodle
• 300gm lean pork cut into big pieces
• 1 carrot [shredded ]
• 1 cucumber [shredded]
• 2 Eggs, fried
• C

Method

1. Cook the soba noodles and drain .
2. Put the lean pork into a saucepan and add in one and half tablespoon hoisin sauce.
3. One and half tablespoon sugar , 1/2 teaspoon garlic powder,1/2 teaspoon ginger powder and dash of pepper, 1 tablespoon ginger wine. No water required.
4. Bring it to a boil and let it simmer till the sauce is almost dry.
5. Add in 1/2 teaspoon honey and stir well.
6. Remove the meat and sliced.
7. Add 1/2 a cup of water into the pot and bring to a boil.
8. Taste the sauce and add in salt if required.
9. Pour the sauce over the soba noodles and mix well.
10. Sprinkle some toasted sesame seed on top of the noodles and add on the char siew , cucumber and carrots.
11. Serve

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Sweet Potatoes Spring Roll with Rice Vermicelli

Created 2013-12-15 · Updated 2016-11-29

Ingredients

• One Purple Flesh Sweet Potatoes.
• 100gm rice vermicelli [mee hoon ]
• 20 sheets spring roll wrappers

Method

1. Peel and slice the sweet potatoes and steam them for about 20 minutes.
2. Soak the rice vermicelli for 5 minutes to soften Mash the sweet potatoes.
3. Take about a tablespoon of the paste and wrap with some mee hoon till the mee hoon is used up.
4. Wrap the remainder with the spring roll wrapper.
5. Deep fry the mee hoon spring rolls one at a time to make it hold its shape.
6. Drain on a sieve.
7. Serve.
8. You can also buy the frozen ready made ones from the Asian Supermarket

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Tamarind Fish Soup with Mee Hoon

Created 2013-08-22 · Updated 2016-11-29

Ingredients

• 250 gm firm white fish fillet
• 1 teaspoon turmeric powder
• 1 onion thinly sliced
• 2 cm ginger, thinly sliced
• 2 garlic cloves, thinly sliced
• 2 lemongrass stalks, white part with purple centre, thinly sliced
• 1 tablespoon tamarind concentrate
• 2 tablespoon fish sauce
• 3 cups water
• 1 red chilli, thinly sliced
• 400 gm vermicelli rice noodles soaked in cold water for 5 minutes

Method

1. Place 1 tablespoon oil in a large saucepan over medium and saute ingredients 2 to 7 until soften.
2. Stir in tamarind, fish sauce and water, simmer for about 10 minutes.
3. Add in the fish and simmer till fish is cooked . Add in vermicelli and cook for 2 to 3 minutes.
4. Dish up and serve

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