Tuesday, 17 December 2013

WFT?! (what's for tea?!): Chow Mein

Hello Fellow Nom Seekers!

Celebratory food is a ritual.  In Obelix's family, his dad makes his famous chow mein to celebrate birthdays.  It's absolutely delicious and in my humble opinion, should not be restricted just to special occasions. 

Ingredients for 4 very generous celebratory serves:
  • 2 chicken thigh fillets or you can use pork loin.
  • half a bunch of garlic chives
  • 100g surimi (seafood extender)
  • 3 cups of bean sprouts
  • 300g of fresh chow mein noodles.  Or you can use dried ones. 
  • 2 teaspoon of light soy sauce
  • 5 teaspoon of rice wine or any other white wine you may have
  • 3 teaspoon of caramel thick sauce.  We use the Cheong Sam brand
  • salt and pepper to taste
  • 2 teaspoon of rum
  • 1 tablespoon of corn flour
  • Optional extras:  1 grated carrot, 1 egg omelette sliced. 

  • Slice the chicken or pork until thin slices.  Marinate with salt, pepper, corn flour and rum. 
  • Cut the garlic chives into 3 cm long strips. 
  • Break up the surimi into similar sized chunks. 
  • In a frying pan, fry off the meat until cooked and brown.  Remove from pan. 
  • Fry off the surimi then the garlic chives and carrot (if using).  Clean the frying pan in between if you need to. 
  • Quickly blanch the bean sprouts in hot water and drain. 
  • In a large pot, boil water and add the fresh chow mein noodles.  Cook for 3 minutes.  If you are using dried noodles, cook as per packet instructions. 
  • In a cup, mix together the caramel thick sauce, light soy sauce and rice wine.  Pour this into a cleaned frying pan. 
  • Add cooked noodles, meat, garlic chives, surimi and bean sprouts and carrots (if using) into the frying pan with the sauce.  Toss around using two wooden spoons or tongs. 
  • Salt and pepper to taste. 
  • Lovely served with chilli sauce and a sliced egg omelette on top. 
  • NB:  we left out the carrot and egg in our version pictured as Bubbachuck has declared she does not like them. 


Until next time,
Nom Seeker, Glutt
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