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
  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

Seasalt Chocolate Chip Cookies ~ 海盐巧克力曲奇饼

  These dreamy and heavenly chocolate chip cookies will make your kitchen smell like a bakery.  There is a divine contrast between sweet and salty for the slight pinch of seasalt flakes intensifies and brings out the chocolate flavour.  Freshly baked, these cookies are slightly soft in the centre and crispy at the edges, but if you do have leftovers, these will be crunchy, stored in a cookie jar, for a few days. Seasalt Chocolate Chip Cookies    ~    海盐巧克力曲奇饼        Ingredients 170 gm plain flour 1 tsp baking soda 113 gm butter (unsalted) 80 gm brown sugar 40 gm caster sugar 1 'L' egg 1 tsp vanilla 200 gm chocolate chips 1/8 tsp salt Extra chocolate chips or mini chocolate buttons to put on top of cookie before baking Maldon seasalt flakes to sprinkle on cookie immediately after baking Method Sift the flour with baking soda and salt, set aside. In a stand mixer, beat the butter with the sugars, till soft and smooth. On low, add in the egg. Fold in 1/2 sifted flour, mix well fol

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.

Durian Butter Cake ~ 榴莲牛油蛋糕

  It's the durian season again and I'm sharing with you a simple yet fragrant Durian Butter Cake.  This recipe does not use the traditional butter totally, in fact there is oil too.  Liquid oil tends to make the cake softer and stays moist longer as it does not solidify at room temperature.  This cake is soft and moist with a tinge of durian flavour and aroma.  A breakfast or Tea time snack for durian lovers. Durian Butter Cake ~  榴莲牛油蛋糕 Ingredients 150 gm unsalted butter 190 gm plain flour 2 tsp baking powder 30 ml vegetable oil 85 gm caster sugar 3 'L' eggs 130 gm pureed durian flesh 4 Tbsp milk a pinch of salt 1/4 teaspoon vanilla Method Sift flour with baking powder and salt.  Set aside. Beat butter with sugar till well blended, add in oil and continue beating till pale and fluffy. Add in eggs one at a time, mix well. Add in pureed durian flesh, mix till well incorporated. Sift in again the sifted flour in 2 batches, alternating with the milk.  Fold in till well inc