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3Des, 2023
Author Image pbnbigesdi ,,,,,,,
Supreme Soy Sauce Fried Noodles 酱油王炒面 – Eat What Tonight

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I love going to Hong Kong, mainly for its food and shopping. And it’s liked quite a destined travelling location that I would not missed on a yearly basis. And one of my favourite breakfast or supper items is their Supreme Soy Sauce Fried noodles. If you are a Hong Kong drama fan like me, you would also realise that this dish is one of their most common and favourite home-cooked breakfast item on the family table. And what I so loved about this dish is that there you do not essentially need al0t of ingredients to go along with this dish and only a few kinds of vegetables and sauce condiments is all that’s need to keep things going. 

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The only difficulty I encountered is to find the right kind of noodles to prepare this dish. Went to several NTUCs and couldn’t get the right kind of noodles and eventually mom gotten this “emperor noodles’ from the wet market which I must say, is the perfect fit for this dish ! Not only is the noodles the right texture in every way, the QQ-iness and tender texture makes it the best fried noodles I ever had. It’s even better than the so-called “Hong Kong noodles” sold at zhi char stalls which I think egg noodles were being used instead.

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Even the very fussy sista give a thumbs up for this dish and the most joking part is, everyone keep mistaking it for fried rice vermicelli instead of fried noodles !

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Oh not forgetting to mention the kind of noodles that I’ve gotten. This is the “emperor noodles” that was used to prepare this dish. Gotten it at the noodles stall from the wet market at Bedok Blk 85 which costs $2 for one pack. 

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Get your supply of other fresh ingredients from PurelyFresh online today to cook up this very seemingly simple yet very delectable and mouth-watering dish today !

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Enjoy !! 

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Supreme Soy Sauce Fried Noodles 酱油王炒面

 

  • 200g noodles
  • 50g spring onion, chopped into sections
  • 50g beansprouts
  • ½ onion, sliced
  • 1 tbsp ginger, shredded
  • 4 tbsp cooking oil
  • 200ml stock/water
  • 2 tbsp oyster sauce
  • 1 tbsp light soya sauce
  • 2 tbsp dark soya sauce (depending on the brand of dark soy sauce used, adjust according as some brands maybe darker than the others)
  • 2 tsp sugar
  • 1 tsp chicken powder
  • ½ tsp sesame oil

3.5.3208

 

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29Nov, 2023
Author Image pbnbigesdi ,,,,,
Supreme Big Pau 大包 – Eat What Tonight

One of the super rare occasion where you see me blogging in the wee hours of the night, at 3am now !! Gosh, even I am surprised at myself. At times like such when I couldn’t sleep, I would usually laze till dawn, refusing to do anything. But I wanted to get myself motivated to be more productive in my time now so that when I get embarked on my new job in a week plus time, I will give myself no excuses to be lazy.

I have to say, I really love how soft and fluffy the texture of this Da Pau is. Even when it’s being refrigerated and re-heated the following day, it was still good. But as it was a virgin attempt at Pau making, please do pardon the ugly pleating and such. And I kind of underestimate the extent in which it will “grow” during steaming such that all the Paus kind of stick to each other thereafter. Hence, you see some of the “skin” get peeled off. Nevertheless, it was a good attempt with very soft pau skin and delicious savoury fillings. 

As compared to those factory productions or frozen types, this is like a hundred times much better in every way. After all, it is so much less saltier and you can choose to use less fatty meat as the fillings.

For someone who’s especially noob at pau making, I must say this is quite an easy recipe to follow and yields pretty good results. And with the soft pau skin recipe, you can easily rejuvenate them into other forms of pau, such as red bean, custard fillings, etc. 

I think this has to be the first time too that I am actually blogging at 3am on a weekday when I still gotta work later. LOL. Not sure how I am going to survive the day either, but I will make it !! And penning food posts at such wee hours give me the hungry pangs especially now that I need to salivate on all the tempting food pictures. Haha !!

Ok, I shall gear up, complete this post and try and grab some nap before the day begins again. Till then, enjoy pau-ing ya !! 

Get your Fresh Ingredients NOW at PurelyFresh! Your Trusted Online Wet Market in Singapore!

Supreme Big Pau 大包

 

Total time

 

Author:

Recipe type: Dim Sum & Light Bites

Cuisine: Chinese

  • 500g pau flour, sifted
  • ½ tsp salt
  • ½ tbsp instant yeast
  • 100g castor sugar
  • 240ml water
  • 3½ tbsp shortening
  • 1 tbsp double-action baking powder
  • 200g boneless chicken leg, diced
  • 400g pork collar, diced
  • 6 pcs mushrooms, soaked and diced
  • 200g yam bean (bang kuang), diced
  • 4 pcs hard boiled eggs (cut into quarters)
  • 2 tbsp cooking oil
  • 1 tbsp minced ginger
  • 2½ tbsp oyster sayce
  • 1½ tbsp light soya sauce
  • 1 tsp chicken powder
  • 1 tbsp shaoxing wine
  • 1 tsp sesame oil
  • 1 tsp sugar
  • 2 tsp corn flour
  • ¼ tsp pepper

Make sure you knead the dough well after adding in the baking powder, otherwise there will be small brownish spots on the pau skin.

3.5.3208

 

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14Nov, 2023
Author Image pbnbigesdi ,,,,,
Supreme Soy Sauce Fried Noodles with Shrimps

Supreme Soy Sauce Fried Noodles with Shrimps – Eat What Tonight

Loved a good chow mien anytime and has been cooking this numerous times and has not gotten tired of it still. Am essentially those that can eat the same food over and over again if it’s nice and good, especially homecooked ones ! So this time, did a slight variation of the Supreme Soy Sauce Fried Noodles by adding some shrimps to it instead of the usual meaty affairs and it was as good as it can be too !

And sharing this awesome and fuss free recipe here which is really quite fool proof, trial and tasted several times with many people and so far the feedback has been pretty encouraging which is almost liked restaurant standard too but without all the MSG ! Hope you will like this recipe too !

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