Skip to main content

Salted fish with glass noodles ~ 咸鱼粉絲

My blog has taken a back seat for a while and it has now shifted to a new ‘home’.  Yes, a very good friend of mine had tirelessly helped to give my blog a fresh new look.  Here's a short guideline on how to ‘hover’ around my blog.   On the Home page, ‘Subscribe’ is to get email notification, ‘Search’ is to look for any recipe with key words and a click on the ‘menu’ will bring you to ‘Connect’ which is email, facebook, g+ and Pinterest.  And on the individual post, you can click on ‘Share’ and follow my post.

So for today, I’m going to introduce a savoury noodle dish …….. Salted Fish with Glass Noodles.


Fried salted fish with bihoon or rice vermicelli is a common item on the menu of any ''Tai Chau" for home-cooked Chinese dishes.  But here I substituted rice vermicelli with glass noodles.  The glass noodles were given a quick  stir-fry with cabbage, chicken, eggs and not forgetting the Salted Fish.  
Verdict?   Yum!







Salted fish with glass noodles ~   咸鱼粉絲

Ingredients

  • 100 gm glass noodles, soaked till soft, drain.
  • 100 gm chicken breast
  • 50 gm salted fish
  • 200 gm cabbage, sliced
  • 2 eggs to scramble
  • 5 pips of garlic, chopped
  • 2 Tbsp fish sauce
  • 1 tsp light soya sauce or to taste
Seasoning for chicken
  • 1 tsp light soya sauce
  • 1/4 tsp each of salt, sugar and cornflour
  • a dash of pepper
Method
  1. Heat up the wok with some oil, break in 2 eggs, add a bit of light soya sauce, scramble and dish out.
  2. Stir-fry the salted fish till fragrant, dish out.
  3. Saute the chopped garlic till fragrant, add in the seasoned chicken, stir-fry.
  4. Add in the cabbage and fry till limp, add in the glass noodles, fish and light soya sauce. Sprinkle on some  water if the noodles are too dry.
  5. Fine tune to taste, add in the eggs and salted fish, mix well.
  6. Dish out and serve with chopped chilli padi or sambal belachan.





Comments

  1. Cheah, I'm sure my hubby will love this one dish meal very much with the salted fish in it. Looks so delicious!

    ReplyDelete
    Replies
    1. Simple and easy for housewives like us!

      Delete
  2. Congratulations on your blog's new look! This is a delicious meal - I am salivating just thinking about the salted fish.

    ReplyDelete
    Replies
    1. Thank you, Sharon. Yes, this is indeed delicious!

      Delete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Cherry Loaf Cake ~ 樱桃蛋糕

I baked this old-fashioned Cherry Loaf using the Marble Butter cake recipe but adjusted the recipe as I only used three eggs instead of four to fit into the loaf pan.   I remember that when I was little, I was attracted by the red cherries as any other kid and would gingerly take them out and eat them first.    The cake was secondary.  This cake is soft and moist infused with the sweet glace cherries giving it a lovely combination of flavours.




Cherry Loaf Cake ~  樱桃蛋糕
Ingredients (A)

173 gm unsalted butter100 gm caster sugar3 egg yolks150 gm self-raising flour, sifted45 ml milk100 gm glace cherriespinch of salt(B)     3 egg whites           30 gm caster sugar
Method Rinse the cherries lightly with water to rid of the syrup, pat dry, cut into quarters.  Dust with some sifted flour.Cream butter and sugar till light and fluffy.Add in the egg yolks one at a time, mix well.Fold in sifted flour alternating with milk and mix in the cherries.In a clean mixing bowl, beat the egg whites till foamy, …

Assam Prawns ~ 亚参虾

Assam Prawns is a popular Malaysian dish which is not difficult to whip up.  The two main ingredients in this dish are the prawns and tamarind paste or what we call, 'assam'.  Tamarind does pair well with seafood, they complement each other and prawns cooked in this way is incredibly delicious and appetising.  Yum is the word for it!





Assam Prawns  ~  亚参虾 Ingredients

400 gm, 12 big prawns 1 onion, slicedSeasoning 1 Tbsp sugar2 Tbsp Assam/Tamarind plus 2Tbsp water 1.1/2 tsp dark soya sauce1/2 tsp saltMethod Mix the assam with water and strain it.Trim the prawns, devein, pat dry with paper towel and marinate with the sugar, dark soya sauce and salt, for about an hour or more.Heat up the wok with some oil and once oil is heated, drop the prawns and pan-fry till seventy percent cooked and slightly caramelised, dish out.Add in two tablespoons of water into the wok, swirl and add in the tamarind juice.  Add in the sliced onions. Stir-fry, fine tune to taste.Toss in the prawns, coating t…