Slow Heat

We are still in raya mood. Just yesterday, we entertained a group of my little brother's friends. Not exactly doing an open house because I don't think I can manage cooking up for so many people even with the help of others. But to be able serving the kids with a new dish that they've never tried before and they actually like it, felt like an accomplishment to me. *A little pat on the back for me!  ^_^*

The cooking took only an hour including the preparations. Quite a fast food we made yesterday. Black pepper fried noodle and luscious chocolate cake. And simple, cool red syrup rose with lime drink to wash it off.

The black pepper fried noodle was adapted from our aunt, Mak Cik Nah's recipe. I had the first taste a few years back when she served it to us during raya gathering at her house, and instantly hooked. So when she made a second batch of that noodle, I watched her cook the dish. The noodle was both hot and sweet; combination of the main stars: black pepper and fresh meat.

It was pretty simple to cook actually. All we need are...

Black Pepper Fried Noodle

Adapted from Mak Cik Nah

A package of 500g fresh egg noodle (washed thoroughly)

250g beef (thinly sliced)

2 carrots (julienned)

2 ripe tomatoes (cubed) 

A bunch of parsley (chopped)

For the sauce:

3 shallots, 2 garlic and 1 inch of fresh ginger mashed together forming a paste 

A rounded tablespoon of freshly grounded black pepper

2 tablespoons oyster sauce

2 tablespoons tomato puree

1 1/2 teaspoons salt

3 tablespoon light soy sauce 

Slices of lime for extra kick!

Start with heating some cooking oil in a frying pan over medium high heat; sauté the onion paste. Cook until fragrant, then add in the sliced meat. Stir and let the meat cook thoroughly for a few minutes. Add cubed tomatoes into the mixture. Give it a little stir, then add the sauce ingredients. Let the sauce cook for awhile until it start simmering, then add in the julienned carrots. Increased heat till high, stir and cook another minute before adding the noodle and chopped parsley. Quickly stir the noodle into the sauce, making sure every strands are coated. Turn off the heat, serve with pickled chili and a squeeze of lime juice for a nice zing!

Pickled Chili: 

10 green chilies (sliced thinly)

1 cup of white vinegar

1 cup of water

3 Tablespoons sugar

1/2 teaspoon of salt

Combine vinegar + water + sugar + salt in a small sauce pan. Cook over medium high heat until boiling. Add in sliced chilies. Let cook until the color changed, take only a few minutes. Then turn off the heat. Let cool in the pan before transferring into an airtight jar. Keep in the fridge afterwards. 

P/s : 

I know, the picture above was misleading. In the midst of entertaining, I simply forgot to take a picture of the said noodle. Then, I was too hungry to stop eating and get a shot of it. So...we end up with no picture of the high-praised noodle... Maybe when I get around to cook it another time, I'll post it over. In the mean time, Shin-kun is the best replacement I could think of! 

^_^  Bon appétit!