Mayak Gyeran

Picked the lazy bone out from me and I  back as a hardworking wifey 😁I made a load of Mayak Gyeran last night . Authentic one this time, no cheat 😂 Using the same recipe . I cooked 6 eggs in boiling water for 6 mins for runny yolk. Turned out great after leaving in the fridge to marinate for at least 6 hours but mine was in the fridge for 12 hours. We had them with our ' Lor Mee' ( take out from our fav stall in town) ' Lor Mee ' is noodles in black vinegar soup. The Mayak Gyeran goes so well with the noodles. The rest will keep in fridge for next day rice meal as a side dish. 

 

after 12 hrs in the fridge, the outer egg has darken and the sauce is full of flavours, sweetish too. The yolk is runny too...so yumm!

Recipe for the Mayak Gyeran marinating sauce: for 6 eggs

1/2 cup soy sauce

1/2 water

1/2 cup corn syrup

3tbsp toasted white sesame seeds

2tbsp chopped green onions

2tbsp chopped garlic

1tbsp chopped red chilli / chilli padi

Combine all the ingredients together.

Add  in 6 room temp eggs in boiling water with 1/2 tsp salt and 1/2 tsp vinegar ( for easy peeling ) for 6 mins. Dish out and soak them in ice water. Once the eggs is completely cool, peeled them and add to the marinating sauce.

Enjoy!

Spaghetti With Tomato Sauce And Meatballs

One dish meal.... especially if it is pasta with meatballs, my husband the Meat Eater will welcome with open arms :). Saturday free eating so we decided to have pasta. So I whipped up a simple tomato sauce using Ciao brand of peeled tomato. One tin with half Tim if water can served 2 persons. Add bay leaves, mixed herbs and garlic and pepper and simmer till gravy thickens. Salt to taste. I made some flavourful meatballs, baked in oven at 200c  for 35 mins till golden brown.  Add the cooked meatballs into the ready to serve tomato sauce and let simmer for a while. I pan fried some smoked bacon for extra oomph. Cooked Prego spaghetti in boiling water till Al dente. Drain off excess water and add to the tomato sauce. Give it a quick stir till spaghetti ate coated with the thick tomato sauce. Serve them hot. So yumm!

 

every mouthful is rich in flavour

and the meatballs juicy on the inside

One tin of Peeled Tomato, 1/2 tin of water, 2 bay leaves, a tsp of mixed herbs, pepper, garlic and olive oil...simmer till gravy thickens. Add salt to taste. Can serve 2 big eaters :) or 3 small eaters

for extra flavour, pan fried smoked bacon till crispy....add baked meatballs into cast iron before pouring the ready to serve tomato sauce.

baked the meatballs till golden brown in oven...it taste better

Simmer the tomato sauce with herbs added under low heat till gravy thickens

easy to prepare ...sauce and meatballs

my favourite brand for now

'Ciao' Italian brand.

Simple One Dish meal for a Saturday night!

Wanton Noodles From Scratch

 

My kitchen is my Laboratory where I do my food experimenting. I am a noodle lover and I have been making my own noodles from many recipes shared by generous people. I love trying out different recipes with different techniques and I had so much fun experimenting them out. This time, I try making making wanton noodles from scratch. It is also known as egg noodles. Very similar to making pasta with no water added or very little water if too dry. Basically it needs lye water to have that chewy and springy texture. I was excited the day before and went out to get the bottle of lye water. First time making noodles using lye water. I was afraid that it might be too strong and I know my hubby wouldn't like it if the lye water( gan Sui ) is too strong. Thank God, the lye water was not noticeable at all . And I was so happy that the noodles turned out quite like the authentic wanton noodle, the bouncy springy texture.  This load being the first wanton noodle made, I forgot that it will expand after cooking, the strands of wanton noodles was a tad thicker than the authentic one. I will remember to roll the dough sheet to a thinner sheet before cutting in a pasta maker the next time I make them.  As always my famous line " practice makes perfect " 

love the fact that it was not sticky

must remember to roll to thinner sheet

one load of the recipe can feed 4 persons

it does look dry but after resting the dough, followed by press and fold method, the dough will be easier to handle

lye water can be bought from baking supplier in small quantity of 125 ml

Recipe for making wanton noodles from scratch. 

Ingredients:

1cup AP flour

1cup high protein flour

1tsp salt

2eggs

1tsp lye water

1to 2 tbsp water

Note: you can use all AP flour

Method :

Mix the dry ingredients tog till well combined. Crack eggs into a bowl, add lye water and give it a quick stir. Add the egg mixture into the flour mixture. Slowly bring the flour and egg mixture together into a ball. Take about 25 mins to knead into a ball. If it too dry, add a tbsp water at a time. It will be coarse looking dough. Don't worry. Place the dough into a plastic bag. Leave it to rest for 30 mins. 

Method of kneading, I use my short heavy stick to press the dough, fold 3 folds and press again. Repeat press and fold twice  then leave it to rest again for 40 mins. Repeat process press and fold. Once the dough is smooth. It is ready for rolling and cutting in the pasta maker. The thickness should be thinner as the the noodles will expand after boiling.

Hand-Pulled Noodles

First time trying out Hand- Pulled Noodles and I find it very easy to make and the texture turned out very bouncy. To me, the texture is better than the hand-torn noodles.  But then each has its own unique texture. I have been making my own noodles since the pandemic started. I find making hand-pulled noodles very interesting, the handling of the dough is important and resting the dough for a longer period helps to make the dough more pliable. Resting of the dough should be at least an hour. I will be making hand-pulled noodles more in the days to come as husband and I love the noodle texture.

 

 the texture is smooth and bouncy

Resting the noodle dough in greased tray for an hour at least before hand-pulled the dough into long strand of noodle

Recipe link for this hand-pulled noodle

https://youtu.be/-oEOTTr6LaA