Good food @ Noodle Bowl Abu Dhabi

We just had to have our usual fix of Malaysian style cooking at The Noodle Bowl in Abu Dhabi. Our favourite is always the Nasi Lemak. Shown here also is the cheong fan with shrimps and fried carrot cake. Yummmms...!

Spicy Lemongrass Prawns

Thai food has always been our favourite type of food and lemongrass is a core ingredient in Thai food recipe. Here is an experimental Thai inspired recipe that’s easy and quick!

 diced lemongrass

 prawns

Ingredients

1.       Prawns – shell and head removed 3 cups

2.       Cook and shredded chicken meat – ½ cup

3.       Lemongrass – diced – 1 cup

4.       Onions – diced – 5 tbsp

5.       Red Chili – diced, and also cut for garnishing – 5 tbsp

6.       Garlic –diced – 5 tbsp

7.       String beans – cut into 2-3 inches ½ cup

8.       Cooking oil – 5 tbsp

9.       Sugar and salt to taste

10.   Prawn stock – ¼ cup

Methods-

It is important to get all the above ready when the wok or frying pan is ready as this is a quick dish to prepare and best served warmed.

1.       Heat up oil on medium heat

2.       Pour in diced garlic, chili, onions and lemongrass, 1 tbsp sugar and sauté

3.       Prawn goes in and get a good coverage of the ingredients over it.

4.       Put in String beans and shredded chicken meat

5.       Add stock slowly and gradually to mix it even while stirring

6.       Add salt to taste

7.       Remove and serve immediately.

There you go, quick and easy!

Dry Curry Noodle

Craving for some of the food we used to taste back home, my wife and I decided to try to make our own Dry Curry Noodle dish. It's really a simple dish that you can do at home and can be easily improvised to suit your taste.

Ingredients:

Essentially the ingredients can be divided into 3 categories:

A. The Curry Stew

1. Shrimps
2. Instant curry chicken mix
3. Coconut Milk
4. Cockles or Clams
5. Fishcake and Fishball
6. Tau Foo - Firm type, preferably fried

B. The Garnishing 

1. Bean sprout
2. Egg plant
3. Long Beans cut into 2 inches
4. Boiled/cooked sliced chicken meat
5. Caramelized Onions

C. The Dry Noodle 

1. Yellow Noodle - Fresh
2. Oyster Sauce
3. Sweet Soya Sauce
4. Dark Soya Sauce
5. Vegetable Oil

As the ingredients are divided into 3, the right order is that A and B can be prepared together as they take time, C should be the last as this dish has to be eaten warm and fresh when put together.

Methods:

Preparing the Curry Stew
This is a simple curry stew and to save time, we would recommend using a quick mix of curry chicken mix to ease the process.
1. Remove heads from shrimps
2. Braise the heads in water to make stock
3. Heat oil in another pan and heat the instant curry mix
4. Pour in shrimp stock and coconut milk
5. Salt to taste
6. Add in clams/cockles, fish cake and fish ball and tau foo and cook in slow fire.
The stew is then ready to serve when the noodle is ready.

Preparing the Garnishing
Though I call it a garnishing, it is essentially part of the meal that completes it
1. Wash and drain bean sprout - ready to be eaten fresh
2. Egg plant to be cut into small slices, set aside on a try, sprinkled with salt and let it sit for about half and hour. You'll notice water is being drained out, after which use a kitchen tower to dab and dry it as much as possible. Saute it together with the cut up long beans until slightly browned - set aside and ready to serve. Salt to taste if you like.

Preparing The Dry Noodle
1. Prepare a pot of boiling water
2. On a mixing bowl, add vegetable oil, oyster sauce, sweet and a little dark soya sauce to stand by.
3. Blanch the fresh yellow noodles and drain them quickly when starting to soft
4. Mix the noodles into the mixing bowl.
5. Add a bit of pepper powder if you like

Putting the Dish Together 
As soon as the noodle is mixed, place them on the serving plate and have the garnishing over it. The curry stew should be served along side with it. Sambal sauce goes very well with it as well.

Enjoy!

Ayam Masak Merah & Nasi Tomato

One of my wife's best recipe, Nasi Tomato with Ayam Masak Merah (Tomato rice with Chicken in Red Sauce). Here I'd just like to post up some pictures on the experience we have in the kitchen preparing this fantastic dish...

!!CHECK OUT ALSO MY NEW RECIPE FOR DRY CURRY NOODLES!!
http://sidestreaker.blogspot.com/2012/02/dry-curry-noodle.html

TOMATO RICE:

Onions, garlic, ginger, cinnamon along with some spices are stirred fried with vegetable oil and butter.....

in the same time, rice is washed and mixed with enough water and a mix of tomato purée, ketchup, coconut milk, sugar and salt in the rice pot....

The fried onions and spice mix is then mixed into the rice and let to boil... add enough water...

and the rice is done!

Chicken in Red Sauce

Garlic, onion and ginger in the food processor...

... until really fine....

chicken is then cut into sizeable pieces....

marinate for a short while in chilli and turmeric powder and salt....

Deep fry the chicken until almost 80% cooked... remove oil....

... heat up the blended mix of union, garlic and ginger along with some red chilli paste and tomato, puree, sugar, salt and honey....

Chicken is then added into the sauce and let it sit on slow fire for about 15 mins....

And the whole meal just come together nicely here... :) bon appetit