Got all the stuffs from London. In this, the key is the noodle itself. Previously I had to use some dried packed egg noodles to replace the fresh egg noodles specifically for kolo mee. But I got the fresh one this time from Bayswater.. woohoo!!
So there you go. Hard work indeed. Started off by making the fried onions for the oil. Shed loads of tears slicing the horrible onion. I couldn't stand it any longer, I ended up just processing it in a food processor! Then made the sauce, then blanch the noodle the kolomee proper style (hot and cold blanching). Even the chicken breast meat was actually from a whole chicken cut by yours truly! Trulu homemade this one!
Result = worth it!
Recipe:
Fresh egg noodles
Boneless chicken fillets - minced
Chinese mushrooms
Red onion - thinly sliced or shallots
Dark soya sauce
Light soya sauce
salt
pepper
fishballs
spring onions
corn starch
some sugar
sesame oil
egg
Step 1: the oil
Deep fry the red onion or shallots until golden brown. Save the oil and salt the onions. Let the onions cool down to crisp.
Step 2: the sauce
Saute the chicken meat and mushrooms with some onion oil and add the dark soya sauce. Add water / chicken stock. Season with salt, pepper and sugar. Let the sauce be slightly salty and sweet as the noodle will take these taste away. Thicken the sauce with some cornstarch.
Step 3: Preparing the noodle
Prepare a bowl of cold water. In a pot get ready a boiling water. Blanch the noodle in cold water and alternate in boiling water. Do this several times until noodle is nice and light.
Step 4: Mixing the noodle
In a serving bowl - mix the pre-made onion oil (be generous), light soy sauce and salt. Toss the blanched noodle in this bowl. Mix well.
Step 5: serving
Top the mixed noodle with the chicken meat sauce, garnish with cut fishballs/fishcake, egg omellette, spring onion and fried onions.
Done!
No comments:
Post a Comment