Char Kway Teow (Kweetiaw Goreng)

It's been a long while I did not update this food blog of mine. Life is so busy with the kid going to school and stuff. So I am happy today I manage to sit in front of my computer and type this post. The picture was taken last year and chosen to share today. This dish has become our favorite quick and easy menu. I have shared the recipe back in year 2008 here, but this time I am using different kind of meat.

Ingredients:
- 1 package of flat rice noodle
- 1 chicken breast fillet, thinly sliced
- 4 chicken wieners, cut into 1cm thickness
- 6 cloves of garlic, chop thinly
- 5 cloves of shallot, chop thinly
- 1Tbsp of sesame oil
- 1Tbsp of oyster sauce
- 2Tbsp of sweet soy sauce
- 3Tbsp of fish sauce
- 1tsp of ground white pepper
- a bunch of pak choi or caisim (Indonesian-sawi hijau), cut into 5cm in length

- a bunch of bean sprout
- 3 green onion, chop thinly
- water
- oil

Directions:

In a pot, boil some water and then cook the noodle in until tender. Drain off the water with a strainer and add some oil and immediately mix it well. Put it aside.
In a wok, saute garlic and shallot with oil until fragrant. Add chicken and wieners and continue to cook until the chicken changed color. Add fish sauce, oyster sauce, sweet soy sauce, pak choi and pepper, stir it well. Add the boiled noodle and stir it well until all the seasoning distributed evenly. Adjust the taste with fish sauce and sweet soy sauce. At last add green onion, bean sprout, sesame oil, stir it immediately and remove it from the stove.
To serve, sprinkle some fried onion on top.

Macaroni Schotel with Chicken Ragout - Presto Pasta Nights #222

The other day, I had some left-over of chicken ragout, which was used as rissoles or croquette filling. Looking at it sitting in my fridge for 3days, trigging my creativity. So I decided to create a bake dish from it. And since my Bianca loves pasta, I finally made macaroni schotel. Macaroni schotel is a well-known macaroni casserole dish in Indonesia, which is Dutch influenced. Schotel itself, (or schaal) means dish or container in Dutch language (according to Wikipedia).

When I shared the recipe with one of my foodie friend, she said the addition of flour bring more compact and moist texture. Would you like to try?

I would like to submit this post for Presto Pasta Nights#222, check this out to find out how to join this event. Thank Tandy!

Ingredients:

200g macaroni, boiled, drained

3 chicken thigh, boiled, cut in small pieces, keep the broth aside

1 carrot, cut in tiny squares

1/2can of sweet peas

2 green onion, chopped

500ml fresh whole milk

3Tbsp all purpose flour

2cloves of shallot, chopped

4cloves of garlic, chopped

1Tbsp chicken broth powder

3 eggs

1tsp ground white pepper

salt

sugar

200g grated cheddar cheese

3Tbsp bread crumbs

oil for sauteeing

Directions:

Saute chopped garlic and onion until fragrant. Add chicken pieces, carrot and some of the broth. Cook until tender. Add the flour and stir instantly, give some more stir until smooth. Add fresh milk, chicken broth powder, salt, sugar, pepper and 70g of cheese. Stir until thicken and adjust the taste. Add the peas and chopped green onion, mix it well and remove it from stove. Cool it off. Add eggs and macaroni, mix them well. Transfer it into a nonstick-casserole dish, and spread it evenly. Sprinkle the bread crumbs on top of it then top it off again with the remaining grated cheese. Bake at 375F until done (approx. 45min). Serve it warm.

Mie Kangkung (Water Spinach, Chicken and Mushroom Topped Noodle)

What can be miserably missed out of my time spent in Jakarta's boarding house? (other than going out to the nearby mall almost every weekend). Yes, you are right! Foods!! And the food which associated with that nearby mall is this kind of noodle with chicken, mushroom and water spinach topping...my fave! And I just tried to adapt it into my kitchen. Here is the result...

Ingredients:
-1 package of shanghai noodle, boiled, drained and oiled
- bunch of water spinach/kangkung, boiled

To make the soup:
- 1.5L of fresh chicken broth
- 4 cloves of garlic, chopped
- 2 green onion, chopped
- 2egg
- 1Tbsp of corn starch
- salt, pepper and sugar to taste

Boil the broth and add previously sauteed garlic. Add salt, pepper and sugar to taste. You may add some broth block to enrich the taste (I prefer sa-cha sauce thou..). Crack the egg and stir it instantly. Mix the corn starch with a little bit of water and then pour the liquid into the boiling broth and stir until thicken. At last add the chopped green onion.

To make chicken topping:
- 4 cooked whole chicken leg
- 1 can of quail egg
- 2 can of whole straw mushroom
- 4cm ginger
- 6 cloves of garlic, chopped
- 2 Tbsp fish sauce
- 2 Tbsp oyster sauce
- 3 Tbsp sweet soy sauce
- 3 green onion, chopped
- ground white pepper
- sugar
- water
- sesame oil for saute

Shred the chicken meat into small pieces or cut into square chunk and discard the bones. In a pan, saute the garlic and ginger for 2min. Add the shredded chicken meat, continue to stir. Add fish sauce, oyster sauce, pepper and sugar. Add mushroom and then sweet soy sauce, stir constantly. Add water as needed. Add quail egg, green onion and adjust the taste.

To serve in a bowl, place the noodle first, and then kangkung and chicken topping. Pour the soup on top of it. Sprinkle some fried onion. Add some chili sauce if you like it spicy. Serve while it is hot.


I am glad that I am able to join the fun at Presto Pasta Night for the second time by submitting this noodle recipe, and this week is hosted by Sara.

PPN#128: Beef and Spinach Lasagna - My Heaven...

Thing that makes my husband and me so different is pasta...I love them to die...but he is not a big fan of them. Thus I rarely cooked pasta at home. However, since he's joined the health and fitness club, got his own trainer and nutritionist to monitor what he's eating, he started to consume more pasta, especially whole wheat ones. That's yeay for me...
The other day, I prepared this beef and spinach lasagna. Got the recipe from here. I omitted some of the ingredients to match what I had in my kitchen.
I would love to submit this writing to "Presto Pasta Nights". This month is hosted by Helen. It is my very first entry for this wonderful event and I am so excited!


Ingredients:
- 1kg ground beef
- 3 cloves onions, chopped
- 4 cloves garlic, minced
- 3 plum tomato, cut into small chunks
- 160ml tomato paste
- 250ml spaghetti sauce
- 2 tsp dried basil
- 2 tsp dried oregano
- salt and pepper
- 500g ricotta cheese
- 50g parmesan cheese
- dried parsley leaves
- 2tsp dried oregano
- 2 eggs, beaten with 1/2 cup milk
- bunch of spinach
- 750g of Mozzarella cheese, grated
- 50g parmesan cheese for topping
- 20 lasagna, cooked

Directions:
Cook ground beef with some olive oil, then add onions, garlic and continue to cook until browned. Drain off all fat. Add tomato and mix well. Stir in tomato paste and spaghetti sauce, oregano, basil, salt and pepper to taste and bring it to a boil. Stir occasionally and simmer on low heat for 45minutes uncovered until thick. Preheat oven to 180C. Mix ricotta, parmesan, dried parsley, and oregano in a bowl. Add egg and milk mixture and stir well. Keep it aside. In a lasagna pan, arrange noodles layered with some meat sauce, then mozzarella cheese, more noodles, spinach and then ricotta cheese mixture. Layer by layer, again and again and end it up with a layer of noodles. Toss some meat sauce over the top layer and sprinkle with parmesan cheese. Bake uncovered for 45minutes. Allow to cool before serving.

Soto Mie (Soto Soup with Egg Noodle)

When I missed my beloved country, Indonesia so much...and all of the convenience things you can get there...yes I am talking about the place where you can easily buy any yummy food as cheap as or even cheaper than if you have to cook them at home...where there are many hawkers and food stalls open almost all day long...(I am literally crying now....)
Since I could not just fly right home, I just prepared something that makes me feel at home..
Find the recipe here and enjoy the pictures.

Bakwan Malang (Malang Special Meatball Soup)

While chatting with Deetha, all of a sudden I was craving of this special soup called Bakwan Malang and so was her. Yes, it has been 3 years I am away from my home country...missing the people and foods as well. Since we wanted it badly, we agreed to prepare it in our own kitchen and then posted it at the same time. I made this soup more than a week ago but this afternoon I just realized that today is the due date to post it (of course after reading her message on my shoutbox). So here is my version...

Ingredients:
- beef meat balls (bought them from Asian store in town)
- boiled and fried beef and shrimp wonton (see the recipe here)
- steamed stuffed tofu (see the recipe here, instead of frying it, steam it)
- boiled egg noodle
- boiled rice vermicelli
- boiled caisim/mustard green
- preserved cabbage (tongcai)

Optional:
- fried onion
- chopped green onion
- chili sauce
- sweet soy sauce

To make soup:
- 1lb of beef bones
- 6cloves of garlic, crack it with pestle
- 4cm of ginger, crack it with pestle
- 2L of water
- 1 beef broth cube
- 1Tbsp of sesame oil
- 2tsp of ground white pepper
- salt
- sugar

Directions:
In a big pot, boil beef bones in 2L water until boiling. Add beef balls into the broth. Add beef broth cube, salt, sugar and pepper. Continue to cook for another 10min. Saute garlic and ginger with sesame oil and then add them all to the broth.
To serve in a bowl, place the noodles first, and then vegetable, wonton and tofu. Pour the soup and beef balls on top of it. Sprinkle some preserve cabbage and fried onion. Add some chili sauce if you like it spicy and sweet soy sauce to make it richer. Serve while it is hot.

Fried Noodle for Breakfast (Mie Goreng)

Since we've moved to Edmonton, Indomie is considered as an exclusive food for us, cause it is only sold in 3 stores and the one nearby only sells the fried ones, and sometimes it is out of stock. So we've been trying other brands of instant noodles and found this particular one with "Mie Goreng" written in front, surprisingly enough it is made in Thailand and it tastes sooo good...
Well, on that particular morning, I just prepared this noodle, mixed it with what I had in the kitchen. And here is my simple breakfast recipe..

Ingredients:
- 3 packages of instant fried noodles
- 2 eggs
- 1/2can of corned beef
- 3 cloves of garlic, chop thinly
- 1cloves of small red onion, chop thinly
- 2 green onion, chop thinly
- oil for saute
- water for boiling noodles
- fried onion



In a pot, boil the noodles until tender, drain it. In a pan, saute chopped onion and garlic with a little bit of oil. Add the eggs and scrambled it. Add corned beef and stir it while cooking for app. 3minutes. Add the seasoning which are included in the package. Add the noodles and stir it well until all the seasoning distributed evenly. Add chopped green onion and turn off the stove.
To serve, place it on a plate and sprinkle some fried onion.

Char Kway Teow (Kweetiaw Goreng)

In order to use the roasted beef, I prepared this meal for my husband. And to be honest it was the first time for me to make this char kway teow....The result was good, but I think I should find another brand of rice noodle since the one I used was kinda dry after awhile. Anyway, I wanna share the recipe here...

Ingredients:
- 1 package of flat rice noodle
- 250gr of headless shrimp, peel of the shell
- 250gr of roasted beef
- 200gr of fish ball, cut into 4 each
- 6 cloves of garlic, chop thinly
- 5 cloves of small red onion, chop thinly
- 2Tbsp of sesame oil
- 1Tbsp of oyster sauce
- 2Tbsp of sweet soy sauce
- 3Tbsp of fish sauce
- 1tsp of ground white pepper
- a bunch of pak choi or caisim (Indonesian-sawi hijau), cut into 5cm in length
- 3 green onion, chop thinly
- water
- oil



In a pot, boil some water and then cook the noodle in until tender. Drain off the water with a strainer and add some oil and immediately mix it well. Put it aside.
In a wok, saute garlic and onion with sesame oil until fragrant. Add shrimp, roasted beef and fish balls and continue to cook until the shrimp changed color. Add fish sauce, oyster sauce, sweet soy sauce, pak choi and pepper, stir it well. Add the boiled noodle and stir it well until all the seasoning distributed evenly. Adjust the taste with fish sauce and sweet soy sauce. At last add green onion and remove the wok from the stove.
To serve, sprinkle some fried onion on top.

Cantonese Chow Mein/Crispy Noodle with Mixed Topping/Ifumie

There is one particular Chinese restaurant in downtown Montreal, which we often do an eat-in lunch or dinner. And every time we went there I always ordered seafood chow mein, since it is very good. It has been a while we did not go there, merely because we rarely went to downtown recently. Two days ago I decided to make it myself...hm..not too bad..even though the noodle was not as crunchy as the one I usually have at that Chinese restaurant...(maybe because my stove is not providing enough heat to make the noodle crunchy, or it was just different type of noodle). Anyway, the taste was still good...saved by the topping!!

Ingredients:
- 1 package of egg noodle for chow mein (I used carrot noodle)
- 200gr chicken breast fillet, cut into strips
- 200gr of mixed seafood
- 100gr of fish cake, cut into small squares
- 8 beef balls, cut into 3 each
- 8 chicken balls, cut into 3 each
- 1 egg, beat it
- 200ml of chicken stock
- 1 tomato, cut into 12
- bunch of baby bokchoy, cut into 2 each
- bunch of napa cabbage, cut into small pieces
- 1/2 green bell pepper, cut into small pieces
- 1/2 red bell pepper, cut into small pieces
- 3 carrot, peel off the skin and cut into small pieces
- 1 can of straw mushroom
- 2 green onion, chop thinly
- 1 onion (Indonesian-bawang bombay), chop thinly
- 8 cloves of garlic, chop thinly
- 1 Tbsp of corn flour, mix it with a little bit of water
- 2 Tbsp of fish sauce
- 2 Tbsp of oyster sauce
- ground white pepper
- sugar
- 1 Tbsp of sesame oil
- water
- oil for frying


In a pot, boil the noodle until just cooked not too soft. Drain it and then deep dry it with hot oil under high heat until crispy. Put it aside.
In a wok, saute garlic and onion with sesame oil until fragrant. Add chicken strips, mixed seafood and cook until change color. Add beef, chicken balls and fish cake and continue to cook for 5minutes. Add fish sauce, oyster sauce and chicken stock and then cook until boiling. Add the veggies starting with the hardest to the easiest to cook one. Stir it well. Adjust the taste with sugar and pepper. Add the green onion. Drop the egg and stir it instantly. At last add the corn flour mixture to thicken the broth and stir.
To serve, in a big plate place the crispy noodle, then pour the topping.

Soto Mie (Soto Soup with Mixed Noodle)

Missing Indonesia so much and drooling over Deetha's page are the main reason I spent more of my time in the kitchen the other day just to prepare this soto mie. The result was good, but still could not ease my feeling of missing Indonesia.
Here is the recipe I copied from Deetha's (with a little modification).

Ingredients:
- 300g beef meat with some fat, boil and then cut into small cubes
- 2000ml water for boiling the meat
- 3 Indonesian bay leaves
- 3 lime leaves
- 1 lemon grass, cut into 4cm in length and crack it with pestle
- 10 chili paddy or bird's eye chili (I did not use it while cooking, I just added it before eating)
- 20 cloves small red onion (I reduced to 6)
- 10 cloves of garlic (I reduced to 6)
- 7 candle nuts (I just had 3)
- 3 cm of turmeric (I used 1tsp of ground turmeric)
- salt
- ground white pepper

Side dishes:
- 150g egg noodle, boil and then drain, mix with a little bit of frying oil
- 100g vermicelli, boil and then drain, mix with a little bit of frying oil
- 2 tomato, cut into 12 each
- 2 green onion, chop thinly
- cabbage, chop (I did not use it)
- fried onion
- vermicelli rissole, cut into 1.5cm in thickness
- lime juice
- crushed chili
- sweet soy sauce

In a chopper, chop onion, garlic, and candle nuts until smooth. Then saute it until fragrant. Add bay leaves, lime leaves, lemon grass, and ground turmeric. Stir it until change color. Add the boiled meat and broth. Continue to cook until boiling. Adjust the taste with salt and pepper.
To serve, in a bowl place boiled noodle, vermicelli, cabbage, tomato and cut vermicelli rissole. Pour the soto soup (with the meat) in. Then sprinkle some fried onion, green onion and drizzle some lime juice. Add sweet soy sauce and crushed chili, if you like. Serve it hot.

To make vermicelli rissole

Ingredients:
For making skin:
- 150g wheat flour/all purpose flour
- 1 egg
- 350ml milk
- salt
- 1 Tbsp melted margarine

Mix all the above ingredients, if needed blend it in a blender, just like what I did to get an even mixture. Prepare a nonstick-pan by heating it on a stove. Then pour just a little bit of the mixture and distribute it evenly on the surface to get a thin pancake-liked layer. Cook it for sometimes, do not overcook. Do it again and again until all is done and you got enough layer of skin. Put it aside.

For filling:
- 60g vermicelli, boil, drain and add some sweet soy sauce and soy sauce and mix it well
- 3 cloves of garlic, chop thinly
- 1.5 Tbsp of oyster sauce
- 1 Tbsp of fish sauce
- ground white pepper

In a wok, saute the chopped garlic until fragrant. Add the oyster sauce, fish sauce and pepper. At last add the vermicelli and mix it well. Cook for another 3minutes. Put it aside.

To finish it up, place 1.5 Tbsp of the filling on a skin layer. Roll in like an envelope and glue the margin with egg white. Deep fry it in hot oil under medium heat until golden brown. Flip it over as needed.

Somen Soup (Misua Kuah)

This menu is for my Bianca...it is easy to prepare and she loves it. Sometimes I put egg drops too, but not this time.

Ingredients:
- 100gr of somen noodle/misua
- 2 luffa, peel off the hard skin, cut into 1cm in thickness
- 2 carrot, peel off the skin, cut into 1cm in thickness
- 150gr of headless shrimp, discard the shell and cut into 4 each
- 4 cloves of garlic, chop thinly
- 3 cloves of small red onion, chop thinly
- 1 block of chicken broth
- 2 green onion, chop thinly
- salt
- sugar
- 1 tsp of ground white pepper
- oil for saute
- water
- egg (optional)
- fried onion

In a pan, saute garlic and onion until fragrant. Add shrimp and saute until changed color. Add luffa and then carrot and continue to saute for 2minutes. Add water and cook until boiling. Add chicken broth and mix it well. Add green onion and adjust the taste with salt, sugar and pepper. At last add the somen/misua and cook for 2minutes. If you like to put some egg, drop it before you add the somen, and wait until boiling again.
To serve, sprinkle some fried onion.

"Me Style" Fried Vermicelli (Bihun Goreng)

I cooked this one last week, but did not have time to post it here. Today is Sunday and while waiting for the "Amazing Race" program on TV, I am typing it (apparently it is pushed back because they broadcasted the football games first).

Ingredients:
- 1 package of vermicelli noodles
- 3 egg
- 3 hotdog sausage, cut into small pieces
- 8 beef balls, cut into 4 each
- 100gr beef/chicken meat, slice thinly
- 50gr dried shredded black fungus
- 3 green onion, chop thinly
- 5 cloves of small red onion, chop thinly
- 6 cloves of garlic, chop thinly
- 2 Tbsp fish sauce
- 3 Tbsp sweet soy sauce, add more as needed
- salt
- ground white pepper
- oil
- water

Preparation:
In a pot, boil vermicelli with water until cooked (not too soft). Drain the noodle with a strainer. While it is still hot, add a little bit of oil, mix it evenly. Add the sweet soy sauce and mix it again until all the noodle changed color to brownish. Put it aside.
In a small pot, boil water. Add the shredded black fungus and cook for 5min or until tender. Put it aside.
In a small bowl, whisk the egg. And then scramble with a little bit of salt and pepper. Put it aside.

Now to make the fried vermicelli use a big non sticky pan. Saute chopped onion and garlic with a little bit of oil for 2min. Add the beef/chicken meat and continue to cook. Add cut sausage and beef balls. Continue to cook for app. 10min. Add fish sauce, salt, pepper and a little bit of sweet soy sauce. Add the vermicelli and stir it evenly. Add chopped green onion and cooked black fungus. Stir it evenly. Adjust the taste with salt and pepper. At last pour in the scrambled egg.
Serve while it is hot. Sprinkle some fried onion on top.

Chicken and Beef Balls Noodle (Bakmi Ayam dan Bakso Sapi)

Last Sunday we had good friends coming over to our place, since the kids had not been seeing Bianca for awhile. I prepared this meal for them. It's good to eat on a rainy day. This recipe is good to make 10 bowls of noodle.

Ingredients:
- 1 package egg noodle
- 400gr caisim/mustard green (see above picture)
- 1 can of preserved cabbage (tongcai)
- fried onion
- chili sauce
- water to boil
- frying oil

In a pot, boil water, when it is boiling add the egg noodle and cook until soft. Drain all the water and instantly add oil and stir the noodle to distribute oil evenly.
Boil the vegetable/caisim until half cooked. Drain the water and put the vegetable aside.

To make the soup:
- the broth from 4 whole chicken leg
- 20 beef balls
- 3 green onion, wash and chop thinly
- 2lt water
- 1 cube chicken broth
- salt
- sugar
- ground white pepper

In a big pot, boil chicken in 2lt water until cooked. Take out the chicken and put it aside (to make topping). Add beef balls into the broth. Add chicken broth cube, salt, sugar and pepper. Continue to cook for another 10min. At last add chopped green onion. Make this soup not too salty, since the topping will add the saltiness.

To make chicken topping:
- 4 cooked whole chicken leg
- 2 can of whole straw mushroom
- 4cm ginger
- 6 cloves of garlic, chop thinly
- 2 Tbsp fish sauce
- 2 Tbsp oyster sauce
- 3 Tbsp sweet soy sauce
- 3 green onion, wash and chop thinly
- ground white pepper
- sugar
- water
- oil for saute

Shred the chicken meat into small pieces and discard the bones. In a pan, saute the garlic and ginger for 2min. Add the shredded chicken meat, continue to stir. Add fish sauce, oyster sauce, pepper and sugar. Add mushroom and then sweet soy sauce, stir constantly. Add water as needed. Add green onion and adjust the taste.

To serve in a bowl, place the noodle first, and then vegetable and chicken topping. Pour the soup and beef balls on top of it. Sprinkle some preserve cabbage and fried onion. Add some chili sauce if you like it spicy. Serve while it is hot.

Luffa and Vermicelli Soup (Sayur Oyong)

I rarely can find Luffa in Montreal, but last Sunday when we went shopping at an Asian store, I found it. I bought and decided to make this soup.

Ingredients:
- 2 Luffa (Indonesian-Oyong/Gambas), peel off the hard skin, wash and cut into 1cm in thickness
- 3 carrot, peel off the skin, wash and cut into 1cm in thickness
- 200gr shrimp, peel off the skin and tail, cut into 3 each
- 300gr meatballs, cut into 3 each
- 2 eggs
- vermicelli noodle
- 6 cloves of garlic, peel, chop thinly
- 1 chicken broth cube
- salt
- pepper
- sugar
- water
- oil for saute

In a pan, saute chopped garlic until brownish. Add shrimp and continue to cook until it turn red. Add meatballs and cook until done. Add some water, continue to cook until boiling. Add chicken broth cube. Put in the carrot and then luffa and then vermicelli. At the end drop the eggs and stir it instantly. Adjust the taste with salt, sugar and pepper.

Spaghetti Bolognese

I used to make this meal when I stayed in a boarding house in Jakarta, Indonesia and in Sydney, Australia. The reason is that I can keep the meat sauce for longer period of time in the fridge or even freezer, and I can just take it out and eat in small portion each and then put it back in. Since Christian is not a big fan of pasta, I rarely make it for us. But today he said once in a while eating pasta is okay. So I made this pasta with a big smile. yuhuuuuu...I love pasta!

Ingredients:
- 1 package of spaghetti noodle (try to find the one which is fast cooked, say about 5min)
- 1 lb of ground beef
- 1 clove of onion (Indonesian-bawang bombay), chop thinly
- 1 green bell pepper, wash and chop into small pieces
- 200gr of mushroom, wash and slice
- 1 jar ready made pasta sauce (I like garlic and mushroom or red wine flavor)
- pepper
- salt
- sugar
- oil
- water
- Parmesan cheese

In a pan, saute the onion for 2minutes. Add ground beef and cook until tender, stir it continuously. Add bell pepper, stir it. Add mushroom and continue to stir. Add the sauce, pepper, salt and sugar. Continue to stir and taste it.

In a pot, boil water. Add salt and a little bit oil. Put in the noodle and boil until cooked. Drain and place it on plate. Pour the sauce on top of the noodle and at last sprinkle some Parmesan cheese on top.

Somen-Misua Fritter (Misua Goreng)

It is a kind of snack I used to eat while I was still in Indonesia, as it is savory. And even though I am from Central Java where people like to eat sweet things, I like savory better than sweet. This fritter can be eaten as a side dish too.

Ingredients:
- 1/2 package of somen/misua
- 150 gr of frozen mixed cut vegetable
- 150 gr of headless shrimp, peel off the skin and tail, chop into small pieces
- 2 green onion, chop thinly
- 1 chicken broth block
- 5 cloves of garlic, chop thinly
- salt
- sugar
- ground white pepper
- water
- 2 eggs, beat in a small bowl
- oil for frying

In a pot saute chopped garlic with a little bit oil for 2minutes, add the shrimp and continue to cook until it turns red. Add the frozen vegetable and green onion and cook for 2minutes. Add some water and boil. Add chicken broth, salt, sugar and pepper. Taste it. Add the somen/misua. Cook until tender and all water is absorbed. Put it in a casserole bowl and place the bowl in a fridge until it is cool and hard (app. 30min). Cut into pieces (app. 6cm in length, 4cm in width and height). Dip it into the egg and then deep fry it until brownish.