Kugan's Kitchen Part 7

[NOV]

Some Useful Kitchen tips..........

1) Soak the Almonds in the Water for 10-15 minutes , Now we Can Remove the Skin of Almond Easily

2)Add some Boiled rice with the Wheat Gram and Rice when Grinding.This gives you a Soft Dosas

3)Applying Lemon juice for the cut in the Apple for Browning.This helps in Keeping Apple fresh For a long time.

4)Garlic skin can be Easily peeled, when it is Slightly Warmed up Before Peeling

5)Add a pinch of Corn flour to Jar of Salt which Prevents it from Getting Damp

6)Applying oil in the sides of the vessel which we use to Boil milk will avoid the Overflowing

7)To avoid Crying in chopping Onions, cut them into two pieces and keep them in Water for 15 minutes and chop.

8)Adding a pinch of turmeric powder to the Oil in the cooking before the addition of Green Vegetables.It will retain the Greenness more even after cooking

9)Wrap the Paneer in Blotting Paper and keep in Refrigerator for Keeping fresh for So many Days

10)Keep the Green Peas in the Polythene Bag and Place in the freezer for Freshness

11)Place Tomatoes in the Water for 10 minutes, it makes it to easily peel them off and gives good taste in the cooking too

12)Tamarind is an Excellent Polisher in Copper and Brass items.Rub the desired shining part with wet slab tamarind and some salt sprinkled on it will give you total new look

13)Burn a Small grain of Asafoetida over the Burning coal and invert the empty pickle jar for some times before putting the pickles will avoid the growth of Fungi in Pickles

[uwitiusoj]

K,

Jolly I am so happy and eagerly waiting for the Char kuih teow recipe. I already boiled the big flat rice noodles and refrigerated it.

Oh I have never tasted fresh noodles except sevai. Do feel its worth buying? may be I willl get it somewhere here but will be expensive. So do you all always make the fried noodles using fresh ones and never use dried packets?

K can u also recommend some good brand soy sauce? All essential sauce I should buy. I will get all type of sauces here so pls recommend me K. Nowadays I am making a lot of malaysian/chinese/thai so I am going to have all the required ones.

I have the kikkoman soy sauce naturally brewed but it doesnt say light or dark. I have the siracha chille sauce and sambal oelek. these 3 I use. but i also have organic worcestershire sauce, and vegetable oyster flavor sauce. I do not use them ,I dont know how to use it properly. can u pls suggest some usages for those 2 sauces also K?

Is MSG (ajinamoto) widely used there? Do u use it at times?

When ever u get time pls reply. Sorry too many questions.

sometimes when i order in restaurant they give these fried rice noodles with some peanut powder on top they are tasty too. do not remember name.

[kugan98]

Dear Sangeetha, I am posting the Char kuey Teow recipe for you.
The secrect behind the recipe is cooking on very high flame in an iron wok.
It gives out a very good smokey, burnt aroma, of the garlic and sauce.
Mostly they use prawns and cockles for this fried noodles.
I have given the version how to use an egg in this recipe.
Vegetarians can omit the egg. Thanks Kugan.


CHAR KUEY TEOW

Ingredients:

Chilli Paste:

20 grms dried red chilli, soaked in water
2 fresh red chillies
3 small shallots sliced
A pinch of salt.

2 tsp oil.
Grind all ingredients for chilli paste. Heat the 2 tsp of oil,
Stir fry the chilli paste until aromatic. Dish

out and keep aside.
Use as much as needed.

Sauce mix:
4 tbs soy light soy sauce
1 tbs dark soy sauce
1 tsp sugar
2 big pinches of white pepper
Mix well and keep aside


2 tbs oil
3 pips of garlic chopped fine
A big hand full of fresh bean sprouts
A big hand full of mustard leaves cut into 2 inches in length

500 grms of flat rice noodles, completely loosened.

1 egg (optional )

A big hand full of Chinese chives, cut into 2 inch in lengths

Method:

Heat a iron wok over high flame until it starts to smoke. Add the oil into the wok.
Add in the chopped garlic and do a quick stir.
Add in the bean sprouts into the wok with the mustard leaves.
Add also the flat rice noodles, the sauce into the wok, and stir vigorously to blend well.

Using a spatula, push the noodles to one side and crack an egg on it.
Use the spatula to break the egg yolk and stir to blend with the egg white.
Flip the noodles and cover the egg, and wait for about 15 seconds.

Add in the chilli paste, continue to stir fry and make sure the egg is cooked through.
Add chives do a couple of quick stirs, dish out and serve.


FRESH KUEY TEOW NOODLES:





FRIED KUEY TEOW NOODLES:

[kugan98]

K,

Jolly I am so happy and eagerly waiting for the Char kuih teow recipe. I already boiled the big flat rice noodles and refrigerated it.

Oh I have never tasted fresh noodles except sevai. Do feel its worth buying? may be I willl get it somewhere here but will be expensive. So do you all always make the fried noodles using fresh ones and never use dried packets?

K can u also recommend some good brand soy sauce? All essential sauce I should buy. I will get all type of sauces here so pls recommend me K. Nowadays I am making a lot of malaysian/chinese/thai so I am going to have all the required ones.

I have the kikkoman soy sauce naturally brewed but it doesnt say light or dark. I have the siracha chille sauce and sambal oelek. these 3 I use. but i also have organic worcestershire sauce, and vegetable oyster flavor sauce. I do not use them ,I dont know how to use it properly. can u pls suggest some usages for those 2 sauces also K?

Is MSG (ajinamoto) widely used there? Do u use it at times?

When ever u get time pls reply. Sorry too many questions.

sometimes when i order in restaurant they give these fried rice noodles with some peanut powder on top they are tasty too. do not remember name.

Dear Sangeetha, thanks, thanks for your nice post and questions.
You have asked and I have just posted the char kuey teow noodles


Sangeetha as I told earlier, I have not seen dried flat rice noodles, here or in US.
If you get dried once well and good, you can use them. I always use fresh flat rice noodles, sometimes dried yellow noodles,
and all the time dried thin rice noodles called bee hoon.

As for the sauce, I too used kikkoman soy sauce while in US. It is a light soy sauce.
They do not have the dark black soy sauce in US. I took a big bottle when I visited Meerra.
I will bring and Fedex to you the next time I visit US.

And you know one thing, here in Malaysia we do not get siracha chilli sauce
You can get our Malaysian style maggie chilli sauce in the India aisle .

Sangeetha instead of the sambal olek, you can make the chilli paste, as I have done for the char kuey teow recipe.
That is the basic chilli paste we use for all our sambals, noodles and things.


The worcestershire sauce, and vegetable oyster flavor sauce. can be used to stir fry Chinese type of vegetables.

MSG (ajinamoto) is widely used in Chinese cooking to bring out the sweet flavour.
I do not use it as my nephew Yuvan is allergic to it. No harm using it once in a way to enjoy the flavour.


Sangeetha, normally peanuts is used in many Kung Pao dishes.
The next time you order noodles ask them the name of the dish.
I will post at my earliest, Kung Pau noodles with peanuts and fried veges.


I am posting a yellow noodles stir fried in the same manner like the kueh teow.
I just added tofu in it. Enjoy all the noodles.
Thanks and take care, Kugan.

[kugan98]

Some Useful Kitchen tips..........

1) Soak the Almonds in the Water for 10-15 minutes , Now we Can Remove the Skin of Almond Easily

2)Add some Boiled rice with the Wheat Gram and Rice when Grinding.This gives you a Soft Dosas

3)Applying Lemon juice for the cut in the Apple for Browning.This helps in Keeping Apple fresh For a long time.

4)Garlic skin can be Easily peeled, when it is Slightly Warmed up Before Peeling

5)Add a pinch of Corn flour to Jar of Salt which Prevents it from Getting Damp

6)Applying oil in the sides of the vessel which we use to Boil milk will avoid the Overflowing

7)To avoid Crying in chopping Onions, cut them into two pieces and keep them in Water for 15 minutes and chop.

8)Adding a pinch of turmeric powder to the Oil in the cooking before the addition of Green Vegetables.It will retain the Greenness more even after cooking

9)Wrap the Paneer in Blotting Paper and keep in Refrigerator for Keeping fresh for So many Days

10)Keep the Green Peas in the Polythene Bag and Place in the freezer for Freshness

11)Place Tomatoes in the Water for 10 minutes, it makes it to easily peel them off and gives good taste in the cooking too

12)Tamarind is an Excellent Polisher in Copper and Brass items.Rub the desired shining part with wet slab tamarind and some salt sprinkled on it will give you total new look

13)Burn a Small grain of Asafoetida over the Burning coal and invert the empty pickle jar for some times before putting the pickles will avoid the growth of Fungi in Pickles

NOV anneh, thanks, thanks for all the very very useful tips that you have posted.
Thanks again. Kugan

[kugan98]

Sangeetha, the fresh yellow noodles that I fried with the same Char Kuey Teow recipe.
Only added fried tofu pieces along with other things.
Kugan.


FRESH YELLOW NOODLES:





FRIED YELLOW NOODLES:

[rose75]

Kuganka, your char kuey teow and yellow noodles are mouth watering. I wish I was living near your house.

Your explanations to Sangeetha is so perfect. Why no thick soy sauce for me?
Waiting for the Kung Pau noodles. Thanks.

[rose75]

Thanks NOV for the nice tips . Though we know some, on the whole every thing is very useful.
Thanks.

[uwitiusoj]

Thank you very much K for both the recipes. Looks mouth watering. Oh I see this much soy sauce required. Thats why mine is taste less. Also the chille paste sounds easy so I will make it in bulk and store it. K do u mean to say this much chilles required to make 500 gms of noodles?

K I do get all sauces here , I am just confused which one to pick. THere are minimum 50 Chinese/hong kong/korean groceries near my home. I have also seen the dark sauce and the light one. I am going to buy dark and light now. When I go to the market I will try to take pic and post it here.

I also forgot to answer one of your questions. I do eat egg when its made without the smell. Do not enjoy too much of egg yolk. You know the sweet acchu murukku I do not like it because I get the egg smell in it. But I enjoy some cakes though there is egg in it because I do not get that smell. My husband is so fond of the chinese cakes here sold in a Chinese bakery here but I hate them because of the egg smell. So if I do not get the egg smell I do like all desserts with egg.

I get your point so instead of using those sauces in noodles I should use them in vegetable fry. Thanks K for the info. Not only I got recipe for the noodle also for the Mustard leaves. You are so sweet.

[kugan98]

Kuganka, your char kuey teow and yellow noodles are mouth watering. I wish I was living near your house.

Your explanations to Sangeetha is so perfect. Why no thick soy sauce for me?
Waiting for the Kung Pau noodles. Thanks.

Thanks Rose for your post.
Imm sollungga, where do you live? I will send a truck load of thick soy sauce for you.
Thanks and take care, Kugan.