EASY BRAISED CHICKEN FEET NOODLE

Braise chicken feet noodle looks yummy and complicated.

No worry,
braising chicken feet is not too difficult afterall if you know the way.

The beauty of it, is you can braise it and keep it for the next day.

In fact it tastes better after sitting in the fridge.

This is the braise chicken feet prepared ahead

Do you like a no fuss recipe?

Easy Braised Chicken Feet

7 pairs chicken feet, cleaned & chopped 1/2

3 mushrooms soaked overnight & 1/2ed or 1/4ed

2 sea cucumber, soaked and cleaned & softened

2" cinnamon sticks

3 star anise

5 dried chillies

1 large clove galic, whole wedges

few slices ginger

some pepper seed

soya sauce, salt & sugar to taste

dark soya sauce for colour

1) heat up a little oil in a pot, fry the ginger until fragrant

2) add mushroom and sea cucumber & briefly fry

3) add enough water, allow to simmer until mushroom & sea cucumber are softened

4) add chicken feet and the spices and continue braising

5) when done, add soya sauce, both light & dark, salt and sugar to taste

Ideas to serve

1) I have opened a can of abalone to serve with it.

    Just slice the abalone & warm the pieces in the hot gravy.

    cooking it will toughen the abalone!

2) pour the braised chicken feet over the plate of cooked noodle.
    Remember to sprinkle some fried shallots and spring onions for added flavour

ZUCCHINI SALTED EGG SOUP

Zucchini

a summer squash,

is a member of the gourd family.

I have extracted this from Pinterest to share:

These are sold either in green or yellow.

I have bought the yellow one.

Thank you Jessie Tee for introducing to me

Zucchini Salted Egg Soup

I have adapted the recipe from wendyinkk.blogspot.com

 These are the ingredients:

Zucchini Salted Egg Soup

1 Zucchini 7" long, cut itno 5mm thick strips

1 salted duck egg, white & yolk separated

3 slices old ginger

3 sprigs spring onions, cut into 1" lengths

20-50g glass noodles, soaked

1. heat up a wok/pot with 1 Tbsp oil

2. fry ginger until fragrant

3. add zucchini sticks & fry until sticks wilt

4. add in 1L water and bring it to a boil

5. add salted egg yolk to cook, turn the heat to medium low

6. after 2 min, fish out the egg yolk & slice thinly or chop it

7. add glass noodles

8. when zucchini is soft, drizzle salted egg white into the soup, stirring at the same time

9. season with salt, pepper and chicken cube if necessary

10. add salted egg yolk pieces, spring onions

11. serve hot

Note:

1. Zucchini can be replaced with any member of the gourds family.
2. feel free to mash the yolk in its white before drizzling into the soup 

FOOCHOW HOON NGAN

Soupy Huchiew Hoon Ngan

is a common staple food

to the Foochows

Hoon Ngan or Beehoon

comes in 2 sizes

Thick one is used here in this traditional dish,

whereas the thin ones are commonly used by other dialects

To the non Foochows

it may not be as popular as the Foochow Mian Sian

but 

it is surely welcomed in most Foochow homes

Its pinkish colour

comes from the little Foochow Rice Wine residue

which is added while cooking this traditional dish

My mother is very particular of the type of beehoon used.
She insists that this beehoon from Fijian, China
is good
because it does not break easily
and
able to remain in shape when soaked in the soup for long hours!

During Festive occasions,
My late mother-in-law usually cooked a big pot
and left on the counter
for us to dish out as much as we want!

As the family members came home at different hours
for the Celebration,
the last group was still able to get its share of
delicious hoon ngan!

Indeed,
this is particularly popular
for gathering of large group of people
who come in different timing
and
yet able to enjoy a bowl of warm hoon ngan.
(although not steaming hot, still tastes nice)

Cooking this Hoon Ngan is no fuss at all.
Just cook it as you will when cooking any type of noodles
with added
Foochow Rice Wine Residue
to give its pinkish colour

FOOCHOW LU MIEN

Lu Mien

spoken in Foochow dialect 

is 

yellow noodles

in thick dark soup

This dark soup is actually made from

the sauce derived from 

cooking the pork 

It gets its authentic taste from bamboo shoots.
We can only get fresh bamboo shoots from Sitiawan fresh market.
 So glad now we can get canned ones quite easily.

To start

we must cook the pork 

in dark soya sauce & some simple ingredients

Pork is then sliced & 

the sauce is used to cook soup by adding stock

To shorten the procedure
very often char siu is used to replace the dark pork belly!

pork belly 

1) marinated in black sauce, soya sauce, sugar, pepper, a little

    5 spice powder & salt

2) pan seared the pork (optional)
3) add the marinate & some water to cook through 

Soup:
stock, can be from ikan bilis or bones
garlic, minced
fresh shrimps
fish cake & cuttle fish, sliced
scallion, cut into 1" length
pork belly, sliced (I replaced some with char siew for colour)
1 egg, beaten
thickener, 2 Tbsp corn flour + water

Optional: (but will give authentic lu mien taste)
bamboo shoot, sliced
cabbage, cut into pieces
dried lily bulb (golden needle in Foochow), soaked & knotted
dried black fungus (mumi). soaked

For added natural flavour (to replace the chicken powder)
suggested by Ding Mee Ling, my very good Fuzhou friend in Sitiawan-
add 2 whole big onions to the soup while boiling the stock

1) fry garlic in oil & add stock, pork stew gravy & bring to a boil
2) add shrimps, fish cake, cuttle fish & sliced stew pork
3) once boiled, add more black sauce to darken the colour
4) add salt, pepper & chicken powder to taste
5) thicken the soup with thickener & stir in beaten egg & scallion
6) cook noodles separately in plain water & put into a serving bowl
7) pour dark soup over & enjoy

Note: This is best eaten with 
           1) chopped garlic in vinegar &
           2) kampong koh chiili sauce

FOOCHOW KAN BUAN

This is a popular breakfast in Sitiawan 

among the Foochow people

The noodles are made flat and dried in the sun

for easy storage

You can easily get them from the sundry shops

The Foochow in Sabah prefer white "kan buan"

without black soya sauce

Since now we have the Char siew, 

another important combination is the pickled garlic

Simply mince the garlic and pickle in vinegar

can be kept in fridge and last a long time

Kan Buan Mian

2 serving of dried noodle cook in boiling water

                  when soft, add cold water to stop cooking

                  remove drain the noodles

Sauce (combine all in a bowl)

2 tsp garlic oil

1 tsp black soya sauce

2 tsp soya sauce

pinch of sugar

pepper   

Method:

Pour sauce over the cooked noodle & mix well

Topped with fried minced garlic

Complete with few slices of char siew

and 2 tsp garlic vinegar by the side

Enjoy