Cwie Mi Malang
It is so fun visiting some of my favorite food blogs this time of year because they are really Christmas-y. I myself typically don’t get busy in the kitchen over the Christmas break, especially this year when I just wanted to had a quiet and relaxing holiday. On Christmas’ eve we had dinner at Towon Korean Chinese restaurant in Chatswood with our friend C and her son, on Christmas day we had lunch with our friends, ET, at Chilli Cha Cha in the city, and on Boxing Day went to a Christmas get together at my work friend I’s place. Other than those, I am enjoying every moment of the break at the comfort of our place.
I always wanted to take food photos and play with my food styling without worrying about time. Knowing that it is difficult to do these during workdays, I set out to take better pictures during this holiday. I can use the natural sunlight, I can afford to trial and error with my food plating, and I can take as many shots as I can. It is really a fun thing to do. Well of course it means there are more tidying and cleaning around the apartment that I must do afterwards, but who cares when you have all the time in your hand. By the way I don’t always take the photos. For example these ones were shot by my husband slash photographer for a lot of the photos on my blog.
Back to the food, here is the recipe…..
Ingredients
6 large handfuls of fresh egg noodles.
Chicken mince
300 gr chicken mince
4 garlic cloves
2 cm ginger
1/2 tsp salt
1/2 tsp white pepper
1 tsp sugar
1 tsp light soy sauce
Chicken broth
1 kg chicken carcasses
2 cm ginger, thinly sliced
2 garlic cloves
1 shallot
2.6 L water
salt and pepper
Condiments
Oak lettuce leaves
Sliced shallots
Fried eschallots
Chilli sauce
Fried wonton wrappers
How to
Chicken mince
1. Process garlic and ginger in a food processor.
2. Heat 1 tbsp of cooking oil in a wok. Add garlic and ginger until fragrant, then add chicken.
3. Stir fry the chicken and break the chicken lumps with your spatula.
4. When the chicken is half cooked, add salt, pepper, soy sauce and sugar.
5. Keep stirring and breaking the lumps until the chicken is fully cooked.
6. Transfer into a bowl and set aside.
Chicken broth
1. Put all of the ingredients in a large saucepan on medium heat and let it boil.
2. Lower the heat, and then let it simmer for 1.5 hours. Season with salt and pepper.
How to serve
1. In a serving bowl, add 1 tsp fish sauce, 1/8 tsp white pepper and 1 tsp of garlic oil or plain canola oil.
2. Blanch 1 handful of fresh egg noodles in a boiling water according to instructions. Drain and set aside in the bowl from step 1 above. Toss noodles quickly with chopsticks.
3. Add oak lettuce leaves, chicken mince and the condiments.
4. Serve with chicken broth. (I like to pour the chicken broth into the noodles).
Makes 6, adapted from Sedap Sekejap.
