This must be one of the discoveries from Sitiawan. I was there for a trip recently and chanced upon these instant noodles being sold at a famous Kong Pia shop. Read about my review on the kong pia. Anyway, I’ve always known that the Foochows have great tasting noodles called “Kan Pua”. And I believe these are the dried and instant type.
Having brought it home, I went to the wet market the next day, bought some char siew (with sauce), cucumbers and carrots and had a lip-smacking lunch ala PabloPabla. Almost like cold soba styled, it’s simple, light, healthy and definitely, delicious! These noodles are different because of the texture and it does not break easily. It also does not clump up. Try it if you can get your hands on these noodles. Otherwise, just try it with any other types of instant noodles though I can’t guarantee it will be as nice.
This is Sitiawan Noodle ala PabloPabla
- 5 pieces Sitiawan instant noodles
- 200 grammes of char siew (sliced thinly)
- 1 medium sized cucumber (remove core, cut to strips)
- 1 medium sized carrot (cut to strips)
- 5 shallots (sliced thinly)
- 5 tablespoons palm oil
- Water for boiling
- 50 ml char siew gravy / sauce
- 3 teaspoons light soya sauce
- a couple of dashes of white pepper powder
Fry shallots in oil till golden brown. Remove fried shallots. Save up 2 tablespoons of shallot oil.
Boil instant noodles till al-dente. Remove, run through cold tap water and return to boiling water to heat it just a little. Drain and let the noodles cool down.
In a large mixing bowl, mix noodles with seasoning and shallot oil till even.
Place an amount of noodles on serving plate, garnish with generous amounts of cucumber, carrots and char siew. Mix well before eating. Gives about 4 servings.
Instant noodles are sold in all supermarkets nowadays. I think most people have got their favourite brands and flavour. When I first started learning how to cook, I was taught by mum to cook instant noodles without using the packet of ingredients that come with it. No MSG.
If you do not wish to be wasteful, you can actually buy a larger packet of instant noodles which does not come with any flavour. These noodles can be cooked in a variety of ways – in soup, stir-fried and even dried style, which I shall show you shortly.
This recipe is a very basic recipe and there are no accompanying ingredients. You can add them on your own eg. fried egg, sausages, blanched vegetables, etc. It’s all up to you. Use your creativity, ya? Tell me if you like this recipe or not. My 3 year old daughter loves it!
This is my recipe for Super Fast Noodles
- 1 piece dried instant noodles
- Water to boil
- 1 tablespoon tomato ketchup
- 2 teaspoons light soya sauce
- 2 teaspoons sesame oil
Place seasoning on a plate.
Boil instant noodles in water for 3 minutes till cooked. Remove and drain and mix well with the seasoning. Serve immediately.
Once in a while, we will cook Fish Ball Bee Hoon Soup for lunch on a weekend. Bee Hoon is also known as Rice Vermicelli. The clear soup is refreshing especially on a hot day. We usually use Ikan Bilis stock for the soup as it makes the soup tastier.
I would advise that you buy the Fish Balls from the wet market and have it cooked the same day to enjoy its freshness. If you are unable to cook them on the same day, do keep them in the fridge and cook them the next day. I don’t think preservatives are added to these fish balls and so, they don’t last long.
This is my recipe for Fish Ball Bee Hoon Soup. Serves 4 people.
- 1/2 packet of bee hoon (approximately 150 grammes) (pre-soaked in water for 30 minutes to soften)
- 15 to 20 fish balls
- 100 grammes of pork tenderloin (sliced thinly) (optional)
- 200 grammes of choy sum (chinese mustard leaves) (washed and cut into 6 cm lengths)
- 5 to 8 shallots (sliced thinly)
- 100 grammes of ikan bilis (dried anchovies)
- a pinch of salted chinese vegetables (tung chai)
- 3 tablespoons of palm oil
- 1.25 litres or 5 soup bowls of water
Marinade (for pork tenderloin slices)
- 2 teaspoons of light soya sauce
- a couple of dashes of white pepper powder
- 1 teaspoon of corn flour
- 2 tablespoons of light soya sauce
- Salt to taste
- 1/2 teaspoon of MSG (optional)
Marinade pork tenderloin slices for 30 minutes. Meanwhile, boil ikan bilis in water for at least 45 minutes. Remove ikan bilis when done.
Fry shallots in oil under medium heat till golden brown. Remove fried shallots from oil and set aside.
With remaining oil in wok / pot, stir-fry the pork tenderloin slices for 30 seconds. Add ikan bilis stock above and bring to boil.
Add pre-soaked bee hoon into boiling stock followed by choy sum and fish balls and let the ingredients cook for at least 2 minutes in boiling condition. The fish balls will float to surface when cooked. Add seasoning to taste.
Separate into individual bowls and sprinkle fried shallots and chinese salted vegetables prior to serving
Fishballs are commonly sold in wet markets in Malaysia especially by the chinese traders. It is usually cooked in soup and tastes delicious when fresh. I prefer those which are springy and “crunchy”. Fishballs should ideally be cooked the same day it is purchased as it usually does not taste as fresh overnight.
One of the common ways to cook a quick and delicious soup using fishballs is to cook it with Tang Hoon (also known as Glass Noodles). It can be served as an accompaniment to rice or even eaten / drunk on its own. One of the important ingredients which you should strive to add to the soup is chinese salted vegetable as it adds a nice saltish flavour to the soup. The chinese salted vegetable can be bought from sundry shops.
This is a very simple and clear soup to cook which admittedly, might be too amateurish to some. Happy trying if you have not.
This is my recipe for Fish Ball Tang Hoon Soup a.k.a. Fish Balls with Glass Noodles Soup.
- 10 to 15 fishballs (actually, quantity up to you)
- A handful of Tang Hoon (usually sold tied in a small bunch) [pre-soak in water to soften it]
- Chopped spring onions for garnishing
- A pinch of chinese salted vegetable
- 50 grammes of ikan bilis (dried anchovies) [buy those suitable for making stock]
- 2 bulbs shallots (sliced thinly)
- 2 tablespoons of cooking oil
- 1 1/4 soup bowls of water (approximately 600 ml)
- Light soya sauce
- White pepper powder
- A pinch of msg (optional)
Boil water with ikan bilis for 45 minutes to make stock. Remove ikan bilis when done.
Fry shallots in cooking oil till golden brown and place aside to cool.
Once stock is ready (which should be at least 1 soup bowl full) and maintaining high heat, add tang hoon and fish balls. The fish balls will float whilst the tang hoon will turn semi-translucent when cooked. Add seasoning to taste.
Sprinkle chopped spring onions, pinch of chinese salted vegetables and 2 teaspoons of the shallot oil onto the soup before serving.