Purple Wheat Noodles - Part II

This is a continuation exploring on the new "Purple Wheat Noodles" which I have bought yesterday. After sharing with you the "dry" version on making the colourful Noodles Salad(recipe here) with this "new product". So today I decided to use it to make a Hong Kong Style Soup Noodles with luncheon meat (spam), vegetable and a sunny-side up egg.

This is a very simple and easy way to prepared Instant Noodles in a more nutritious and at the same time you can present it similar to restaurant style. All you need are some simple ingredients which you might be able to find from your kitchen fridge and pantry. Look at the texture and colour of this "Purple Wheat Noodles" isn't it look great for any combination. The noodles itself taste great with a spongy texture if you don't over-cooked it.

Here we goes:-
~ Any type of Instant Noodles
~ Few Slices of Luncheon Meat/Spam
~ Sunny-Side Up Egg/Hard-boiled Egg
~ Some Green Vegetable
~ Stock Cubes/Instant Stock

Method:
1. Cook the instant noodle according to the packet instructions, when done, rinse and set aside. (the purpose of rinsing is to present the noodles from sticking together)
2. Prepared the egg according to your preference, then pan-fry the Luncheon Meat/Spam for 1 or 2 minutes on each side.
3. Prepare another pot of water, add in stock cubes or use instant stock.
4. Bring to boil, blanched the vegetable in it for a few second, remove and set aside.
5. Arrange the noodles in a bowl or soup plate, scoop in some soup base, top with vegetables, Luncheon, Egg and serve immediately.

Note:
~ You can swap with any other ingredients that you prefer instead of Luncheon meat or egg.

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Purple Wheat Noodles Salad

As we have late and heavy Lunch today, I decided to whip up something light, simple but vibrant in colour. So this is what we have for our Special weekend Dinner Menu. With my "new ingredient" that I managed to grab from one of the Supermarket, I can't wait to try out this "new products" from KOKA Noodles.

I was attracted to an advertisement on Friday, 23 Oct 2009 in the TODAY newspaper introducing on this new Purple Wheat Noodles from KOKA. I was immediately captured by the word "PURPLE WHEAT" and I am also curious about the actual colour and texture of the noodles. According to the advertisement, the promotion will last for a week which you can read more at this link HERE.

After grabbing a packet of this Purple Wheat Noodles which is 1 of the 3 packets left on the shelf. Rey and I starts to look around for other ingredients to prepare our Dinner. Since this noodle is purplish in colour, I decided to use it to make a Colourful Salad Noodles Dish. Rey suggests to grab a pack of cherry tomato and breakfast ham while I think some curl lettuce will do a great job to enhance the colour and add extra crunch.

Other than the salad ingredients, I also made some garlic oil to act as the salad dressing.

Ingredients For Garlic Oil:
50ml Of Olive Oil
4 - 5 Cloves Of Garlic

Method:
1. Preheat a small saucepan with drizzle of olive oil, then add in the garlic cloves and saute it till fragrant.
2. Pour in the remaining olive oil and saute the garlic till slight golden brown, dish up and set aside for later use.


Ingredient For Salad: (serves 2)
2 Individual Packet of Koka Purple Wheat Noodles
4 Slices of Breakfast Ham
2 Hard-boiled Egg, halves
8 Cherry Tomato, halves
50g Fresh/Frozen Corn Kernel, blanched
Some Salad Lettuce
2 Tablespoons Garlic Oil

Method:
1. Cook the eggs in a small saucepan under medium-low heat for about 4 - 6 minutes from the time the water boiled.
2. Removed from heat, rinse and peel off the shell then cut into halves and set aside.
3. Bring another pot of water to boil, cook the instant noodles according to the packet instruction, rinse with cool water and set aside. (rinse with cool water to stop the noodle from further cooking and also to make it taste spongy)
4. You can either blanched the Ham with boiling water or you can pan-fry it under low heat for about 30 second on each side with some Olive oil.
5. Next, drizzle 1 to 2 tablespoons of the garlic oil on the cooked noodles, toss it well with the blanched corn kernel and cut tomato.
6. To assemble the dish, place some lettuce on the plate, place the noodles mixture on it.
7. Top with ham, hard-boiled egg and you can drizzle some extra garlic oil and serve it warm.


So after seeing this Noodles Salad, do you have the urge to try making some for yourself? This is indeed a very healthy and nutritious dish, if you can't find any Purple Wheat Noodles, don't worry, you can always replaced it with whatever you have in your pantry.

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Curry Chicken With Longan & Pineapple

Since this is the Deepavali week holiday and last week I have being invited for a Curry Sampling at CURRY ON! I think maybe I can share a simple and healthy Curry Recipe with everyone here. So what come in your mind when you read the heading of the post and see the photo. LONGAN + PINEAPPLE + CURRY ? ? ? ? ? ? = NICE?

From the ingredients here, you can see that it doesn't required any coconut milk or cream. All you need to get is these simple and healthy stuff which can satisfy your taste buds on curry and also help you to watch your waistline. The main ingredient that provide the fragrance is the Kaffir Lime Leaves which makes give this dish a very refreshing taste and fragrant. I have use this leaf to cook another Chicken Dish a few years back. You can click on this link for more details.

The Longan used in this recipe is from can which contain syrup, you can easily grab a can of this Longan in syrup in any supermarket or convenient store.

You will be surprised with the taste of this dish, it is something like a cross taste between Sambal and Tom Yum Chicken. It is very easy to prepared without much hassle. All you need is to cut the chicken breast meat into cubes, marinate with instant curry paste. Furthermore you can even use canned pineapple to replace the fresh type. Overall, this is a very refreshing dish because the gravy is infuse with Kaffir Lime leave aroma and Longan. It is an very appetising dish that goes well with steam rice.

Ingredients: (serves 2)
2 Tablespoons of Thai Red Curry Paste
1 Chicken Breast Meat, cut into cubes
1 Slice of Fresh Pineapple, cut into cubes
15 Longan In Syrup
2 Tablespoons of Sryup, from the longan can
1 Tomato, cut into wedges
2 Small Red Onion, cut into wedges
1/2 Tablespoon Olive Oil
4 Small Kaffir Lime Leaves, shredded

Methods:
1. Clean and trim the fat from the chicken breast, cut it into about 2" cubes.
2. Marinate the chicken with about 1 teaspoon of Thai red chilli paste and 1/2 teaspoon of light soy sauce for about 10 minutes.
3. Heat up a small saucepan with olive oil, saute the onion till fragrant.
4. Next add in half of the tomato wedges and some shredded kaffir lime leave then continue to stir-fry for another 15 second or so.
5. Spoon in the remaining chilli paste and continue to saute until fragrance then add in the marinated chicken cubes and fry till the meat is cooked through.
6. Next add in the pineapple cubes, longan, remaining tomato wedges and give it a good stir till combined.
7. Lastly stir in 2 tablespoons of syrup juice from the longan can and bring the mixture to boil for about 10 seconds.
8. Dish up and served with some balanced broccoli and steam rice.



Note:
~ You can get those instant Thai Red Chilli Paste by "Asian Home Gourmet" in most supermarket.

You can served this as a side dish or as a individual Main Course like those in the restaurant with steam rice. This is the 2nd time I tried using Longan as a ingredient in the dish. The other dish which I used Longan is "Stir-fry Pork Fillet with Longan" which you might be interested to take a look too :)

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Cuisine Paradise @ Radio 100.3

Today is a very special day for both me and Rey as we are very excited in having a chance to visit the Singapore Press Holdings(SPH) for the FM 100.3 radio interview.

At about 2 weeks ago, I received a message from Dainel Ang, a part-time DJ from FM 100.3 who hosts a food programme called "Food Dairy" on FM 100.3 everyday Saturday afternoon between 3:00 - 4:00 pm. If you are keen, you can read more about him and his "Food Dairy" blog at this link.

I was very shock and excited when I received Daniel's message on asking me to do a Radio Interview for my food blog. So after fixing a suitable timing with him, today we finally meet up at SPH to do the interview. And as there is no one around to look after Rey today, I decided to bring him along to the Radio station. And our little friend is even more excited than me when we were in the recording room. Guess this incident will be rooted as one of the memorable day for both of us who gets a chance to see what is it like to be in the recording room.

When the interview starts, I knew that I was very nervous and I couldn't speak well as what I have prepared before hand. But Daniel on the other hand was very friendly and kind enough to help me with the questions so that the atmosphere became a very friend like conversation rather than official interview. And I must thank God and praise Him that Rey didn't make any noise during the whole recording process. As for the bonus you can even catch Rey's cute voice on air too :)

This interview will actually be broadcast in two different Saturday, which Part I had already being broadcast on 17 Oct 09. So if you are interest to catch Part II of Cuisine Paradise on Air at FM 100.3. Stay tune on next coming Saturday 24 October 2009 from 3:00pm -4:00pm at station FM 100.3 with Daniel Ang's Food Dairy & Ellena's Cuisine Paradise.

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