What is Korea without Kimchi? It is a staple in many of their traditional dishes, it is so common to find it in all their meals as a side dish. It is usually made out of Napa cabbage, radish, some carrots and fused together with the red hot chili flake known as Gochugaru.
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Here we learn the most basic kimchi, it is a great introduction to fermentation and a great dish to make for any meal. So get your jars out and clear out a shelf because your whole kitchen is going to smell like kimchi soon.
WAT TAN HOR
Wat Tan Hor or Kong Foo Chow or Cantonese Fried Noodles is a simple soupy noodle dish. Featuring a smooth egg based soup usually with prawns, veges and either chicken or pork. This was my all time favourite dish back in Malaysia. It is so simple to make and the taste and flavours is just amazing.
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Street stalls always have this to sell, it is that popular back home. Usually paired with some pickled chili this is a quick and easy meal for all to enjoy. This soup base is also perfect for other types of noodles like fried rice vermicelli or yee mee.
How to Get the best of Both?
Ingredients
1.
Kway Teow (Flat Rice Noodles)
2.
Protein (Prawns/Chicken/Pork)
3.
4 Eggs
4.
500ml Chicken Stock
5.
3tb Corn Flour
6.
Bok Choy
7.
6 Cloves Garlic
8.
1 Thumb Size Ginger
9.
3tb Dark Soy Sauce
10.
1.5tb Light Soy Sauce
1.
Cook 4 portions of kway teow as per packet instructions.
2.
In a wok heat up some oil on medium high heat.
3.
Drain your noodles and throw it into the RIPPING hot work. Add in 3tb of dark soy sauce and 1.5tb of light soy sauce and give it a good toss together. Making sure each noodle is coated evenly.
4.
Set your lovely brown noodles aside.
5.
Mince up 6 cloves of garlic and thinly slice 1 thumb sized piece of ginger.
6.
In the same wok add a bit more oil and heat it up to medium high heat once again.
7.
Once hot add in your garlic and ginger and fry till fragrant.
8.
Once fragrant add in 500ml of chicken stock and bring to a light simmer.
9.
Prepare your choices of protein. Usually there is a combination of chicken or pork with prawns. If you are using chicken/pork slice them into thin strips and coat them with 1.5tb of corn flour.
10.
Once the soup is boiling gently drop in your protein and your bok choy.
11.
Cover with a lid and let it boil till your protiens and veges are cooked
12.
Prepare a corn starch slurry by mixing 1.5tb of corn starch along with just enough water to dissolve it. Add it into your soup (This will act as a thickening agent)
13.
Stir well and simmer away to your desired consistency. If it gets too thick just add in some water.
14.
Crack 4 eggs into a bowl and gently poke the egg yolks to break them. You don't want to beat the egg up, rather spread the egg yolk around without it mixing with the whites.
15.
Switch off the heat and add your egg mixture over your soup. Let it sit for 10-15 seconds then give it a good mix. Giving you little strands of egg all over.
16.
Serve up your noodles with a huge laddle of soup all over. Enjoy.
Extra:
You could also add in anything you like into your soup, from fish cake to fish ball to even fish. Its yours to customise.