This recipe is from my aunt. I craved for it just the day after she served it for iftaar!
Chinese Hakka noodles
1/4 kg tiger prawns
1/2 kg tomatoes
1 small onion, finely sliced
garlic cloves, crushed
red chili sauce
distilled white vinegar
freshly ground black pepper
red chili flakes
Preparation Time: 15 min
Cooking Time: 45 min
Serves: 4 for main course, 6 for side dish
This recipe is prepared in three parts: the sauce, the prawns and the noodles.
1. Slit the skins on the tomatoes and immerse them in boiling water for about 10 min. Remove and run under cool water, peel.
2. Slice or crush garlic cloves, chop tomatoes in rough medium-sized pieces.
3. Heat 1 tbsp olive oil in a wok. Fry garlic till slightly brown. Add tomatoes and cover for about 15 min. During this time, start with the prawns.
4. Uncover wok, turn a wooden spoon through the tomatoes and make sure they are pureed well.
5. Add vinegar, soya sauce, red chili sauce, one tbsp each, followed by pepper and chili flakes while stirring and smashing the tomatoes. Add salt last, as it retards the pureeing process.
6. Turn off stove.
1. Wash prawns thoroughly.
2. Heat 1 tbsp olive oil in a saucepan. Add sliced onions and sauté till golden. Add prawns.
3. Season with salt, pepper, red chili powder, 1 tsp red chili sauce and 1 tsp soya sauce.
4. Remove from heat when the prawns are well-cooked and shriveling. Add to sauce.
1. Heat water enough to cover the noodles in a pot. Add a pinch of salt and a few drops of olive oil.
2. Add noodles and cook al dente. Remove onto a large platter and toss in some olive oil, this keeps the noodles from sticking.
3. When the sauce and prawns have been mixed, put the wok back on the stove and add the noodles, one spoonful at a time, mixing in the sauce to make sure the ratio is perfect.
4. Serve hot.
I would like to introduce some of my favorite cooking utensils/tools. In order of appearance:
1. Sieve: For tossing in vegetables, draining water from noodles or pasta.
2. Chef’s Knife: Great for cutting just about anything. Anyone can feel like a pro chopping at lightning-speed with this knife!
3. Oil Container: Helps control quantity of oil poured.
4. Wooden spoon: Great for smashing garlic cloves and pureeing sauces.
5. Wok: Just an amazing wok.
6. Colander: Good for washing small quantities of meats.
7. Platter: The only use I have for it is to spread drained pasta.
8. Pronged Spoon: Ingenius invention for easily draining and serving spaghetti.