Sunday, October 23, 2011

Nyonya Fried Noodles with Jicama and Pineapple Sambal - Day 23

My friend Shereen told me that almost all Peranakans/Nyonya will have a recipe like this in their family. The unique thing about these particular noodles is that it will be eaten with Sambal pineapple and cucumber. It is somewhat similar to a salsa albeit with a different taste and spiciness level. This noodle is usually eaten during happy occasion such as Chinese New Year, birthdays or family get together for a celebration. I replace the cucumber with jicama as I don’t have it in my fridge and I am too lazy to drive out just to get it.

Since the noodles and sambal were eaten together, I thought it will be a good idea to pile them up together into the jelly mould. The sweet and tangy taste of the sambal compliments the noodles really well. This is a very appetizing dish indeed. Thanks Shereen for sharing the recipes with us. I did some minor changes to the recipe to suit my taste and also the availabilities of ingredients in my fridge.

Ingredients for the sambal

20 gram dried shrimps – soaked and drained and finely chopped
1 tsp of shrimp paste – toasted
150 gram fresh pineapple – cut into small cubes
200 gram jicama – cut into small cubes
2 kaffir lime leaves - julienne thinly
1 bird eye chili
3 dried chilies – soak in hot water until soft
2 tsp sugar
1 tbsp vinegar - optional

1. Blend the dried chilies, shrimp paste and dried shrimps and set it aside.
2. Combined the pineapple, jicama, bird eye chili, kaffir lime leaves, sugar and vinegar. Mix well. Add in the blended ingredients and give it a good toss.
3. Serve with the nyonya fried noodles.

Ingredients for the Nyonya Noodles:

400 gram yellow noodles
2 cloves garlic
4 oz meat or fish cake – cut into small pieces
10 shrimps – peel and deveined
One small bunch of mustard green – cut small
2 tbsp oyster sauce
1 tsp dark soy sauce
1/2 cup chicken stock or water
Salt to taste

1. Heat up the wok, add in a bit of oil and stir fry garlic until fragrant. Add in the meat, shrimps, oyster sauce, and dark soy sauce. Stir fry for a few minute and add in the chicken stock. Once it comes up to a boil add in the noodles.
2. Continue to stir gently and once the noodle is coated with the sauce, add in the mustard green and give it a few more stir. Check seasonings.
3. Remove and set it aside. Put a 2 tsp of the sambal in the Mould, follows by the noodles, sambal and noodles. Unmold it and serve immediately.

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Shirley @ Kokken69 said...

This is one huge project... I salute you for coming up with one delicious creation after another...

Shereen said...

Gosh Gert...sedapnyer!!!Now, I really crave for!

Zue Murphy said...

This is so cute! I like this.

Sonia ~ Nasi Lemak Lover said...

Look nice and yummy.

lena said...

a pyramid noodles! nice creation from My Kitchen Snippets!!

WendyinKK said...

The Char Kway Teow in my hometown or what we call as Hum Dan Fun is traditionally packed in a conical banana leaf. I wonder if the last remaining "traditional' stall is still doing this.

Gert, you are really geng la!
Just few more to go! Go go go!

ann low said...

WOW...this looks gorgeous! I love this one dish meal.

Linda said...

This look so yummy! Love the colours and presentation! Thumb up! Great job!

Anonymous said...

Never tried jicama, but this looks irresistable!

ChopinandMysaucepan said...

This looks beautiful although I've never had pineapple in my noodle before except for a special Thai fried rice that uses an empty half pineapple skin as a bowl :) :)

K.Nor said...

mmg nampak sedap tp rasanya tak cukup la satu plate tu gert.. mau dua tiga plate baru kenyang ni.. aci tambah tak? hehe

suituapui said...

Ooooo...this certainly looks like to die for! I want!!!! Yummmmm!!!

Eileen@Hundred Eighty Degrees said...

This is one dish that can perk up one's appetite. Well done!

Anonymous said...

sis, when u mentioned "sweet & tangy"... arghhh, i'm drooled again... i think the sambal can get along with nasi goreng too... kan sis..

vivaciousgold said...

I love the creative dishes!

Anonymous said...

Very vibrant colours. i like it:)

Anonymous said...

Looks good to me. Shame to destroy the cone shape by eating it! Simon

hanushi said...

At first glance, I thought this is pineapple rice, only to be more amazed that it is actually noodles. Great job!

Lite Home Bake said...

I like how you make a nice combination of different types of food using the mould. This looks so good and appetizing!

ICook4Fun said...

Shirley, it is not easy but I managed to finish it. Now we are on our way to S.F.

Shereen, thanks for the recipe and the idea :)

Zue, thanks

Sonia, lena, thank you.

Wendy, thank you. I never see CKT packed that way :)

Ann, Linda, Sarah, thank you very much.

ChopinandMysaucepan, you should try this. The pineapple compliments the noodles really well.

K.Nor, oh you can have as many plate as you like. Dengan you tak ada kira :)

Suituapui, Eileen, thank you.

Hunny, memang sedap this dish.Yes it will go great with nasi goreng too I hope you try it one day :)

Viva, Justyn, Simon, thank you.

Hanushi, looks like it, right :)

Lite Home Bakes, thank you :)

Anonymous said...

Forgot to say my beloved Shereen makes this and it is delicious! Simon

My Little Space said...

What a nice way of doing it! Guess, you need a few of these to serve Carlos. haha....