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Handmade Noodle

Thursday, May 28, 2009





Cooked handmade noodle last sunday for lunch, because sis said she wanted some. She had actually eaten handmade noodle just days ago at her work place, but said that it tasted funny, doesn’t taste like what it should. Well, i’m not saying mine is very good, but at least it’s better than most. (that’s what she said)

So, with her persuasion and my own craving for handmade noodle, i step into the kitchen and make it.


Handmade Noodle

 ( serves 4 )



For Dough:

300 g                     plain flour

½ tsp                     salt

200 ml                  water

For Meatballs:

150 g                      minced pork

1 tbsp                     chopped corriander

1 tsp                        sugar

½ tsp                     salt

¼ tsp                     ground pepper

1 tsp                       corn flour

→  Combine all ingredients, form into small balls and set aside.

1500 ml                water

1                               ikan bilis cube

some                      cai xin, washed and cut into 2″ length

1 tbsp                    sesame oil

For Dipping Sauce:

some                     red chilies, deseed and sliced

some                     light soy sauce

→  Mix together.



1.    Dissolve salt into water and mix with flour to form dough. Dough must be soft and pliable.

        Cover and set aside for ½ hr.

2.    In large casserole pan or wok, heat water with ikan bilis to boil.

3.    Take out dough to flat surface dusted with flour and roll thin. Cut int0 bite size and set aside.

        Dust with flour to prevent sticking together.

4.    Once water is boiled, drop meat balls into soup and cook 2 minutes.

5.    Add flour dough pieces into soup, stirring frequently to prevent sticking and for even

        cooking. Cook for 3 minutes on high heat, stirring occasionally.

6.    Add cai xin (vegetable) and sesame oil, cook 1 minute.

7.    Shut off heat and dish up. Garnish with fried shallots and serve.


♥♥  P.S.  

When setting aside flour dough pieces, i spread them out onto large serving dishes lined with plastic paper dusted generously with flour. This is to prevent them from sticking to the plastic paper. Once it’s fill up, dust with flour again and lined another piece of plastic paper over it and continue laying the dough pieces onto it. Repeat the steps until all the dough have spread out.

When adding dough pieces into the soup, i do it by dropping them one by one. This is also to prevent sticking. The steps may sound tedious, and in fact, they are TEDIOUS, but they are worth it.

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