maR, this is specially for you, dear.
It is fun to do something on purpose like going to the wet market (which I don’t fancy), searching for the elusive lady who sells oysters and coming home to cook something I never tried before.Ã‚Â BTW, my hubby waited for me in the car while I ‘run down for a quick buy’ and something crossed my mind….
Leaving me in a wet market is like leaving a sailor in a brothel.Ã‚Â LOL, I just cannot get enough of buying all the fancy stuffs and chatting with the vendors on how to prepare them.Ã‚Â In the end, it took me a good 30 minutes beforeÃ‚Â I appeared with so many things I never thought of buying.
These are crabmeat and oysters.Ã‚Â The crabmeat are prepared, sold for RM33 per kilogramme.Ã‚Â I bought about RM10 with the intention of making fresh pohpiah.Ã‚Â (spring rolls)Ã‚Â So, I used some in the noodle today.
The oysters aren’t very big because these are harvested by these tough ladies who toiled under the hot sun, climbing sharp rocks off the coast of our seas.Ã‚Â If you have seen them, you will know their hardship.Ã‚Â Then, they have to carry these very heavy, rocky oysters to the bus-stop to catch the bus.
The oysters are definitely not suitable to be eaten raw.Ã‚Â I bought the biggest size at RM10.Ã‚Â I used only half portion for this noodle.
Yellow noodle.Ã‚Â They are made from wheat flour and alkali water (air abu).Ã‚Â If you google boric acid yellow noodle, :)Ã‚Â you will come to my parenting page.Ã‚Â So, don’t eat too often ya!
The mandatory chopped garlic.Ã‚Â Chinese always use chopped garlic, in almost every dish.
Choy sum or sawi.Ã‚Â Any green, leafy vege will do too.Ã‚Â I think the Westerners call this kale.
Recipe for Oyster NoodleÃ‚Â
- 300 grammes yellow noodle (mee)
- 2 stalks kale/sawi/choy sum, cut into 1 inch length
- 4 pips garlic, chopped
- 1 cup of chicken stock (or you can cheat withÃ‚Â chicken granules) – Add some sesame oil, rice wine, fish sauce, oyster sauce, salt and pepper (or just ignore if you have none because the oysters will give a nice flavour.Ã‚Â But don’t use soya sauce because you want the noodle to remain whitish.)
- About one handful of fresh oysters (or any seafood like prawns, fish fillets, squids, crabmeat)
- Heat about 2 tablespoon oil and stir fry garlic till fragrant.
- Add in vegetables and stir for a while.Ã‚Â (if you are using other seafoods, add them to cook.Ã‚Â BUT DO NOT add fresh oysters or they will overcook.)
- Add in yellow noodles
- Put in the stock and let the noodle simmer for a while till soft
- Finally add in the fresh oyster for a quick heating.Ã‚Â Take care not to over cook.
Serve with sambal belacan or cut red chillies and spring onion.
This is myÃ‚Â finished product.Ã‚Â IÃ‚Â did not notice that the oysters weren’tÃ‚Â prominent until the noodles are in our stomach.Ã‚Â Hahaha, I just downloaded the photos and found thatÃ‚Â oops, the oysters are hidden.Ã‚Â So much for wanting to be a food stylist.Ã‚Â LOL.
The verdict :Ã‚Â The noodles are very ‘lemak’ and flavourful.Ã‚Â Not as good as the one I ate in the Ang Hoay Lor restaurant but it is a lot healthier because it is not so oily.
maR – Hope you get to cook your version soon!