Monday, January 31, 2011

Fried Rice Noodles Topped With A Raw Egg 月光河 - "Malaysian Monday 26"


We have had some extremely hot days here in Melbourne (exceeding 35 C). Shopping for food was a big task and going to an internet cafe to do my blogging was an even bigger task in such extreme heat. Thankfully a light cool change made posting this Malaysian Monday post possible. This is an extremely simple noodle dish but one with a rather poetic name - 月光河 (pronounced yue guang he in Mandarin) literally means moon lit river. The noodles are supposed to resemble the shimmering river while the egg yolk represents the brightly lit full moon. This is my take on the popular hawker dish and I think it tastes pretty close to the one served at my favourite noodle stall.
I must also apologize for not being able to visit all your recent posts which I will catch up on one weekend when the internet problem is finally solved.
P.S I just remembered having posted a Japanese noodle dish with the moon represented by a raw egg - check out tzukimi udon (moon viewing udon)



recipe per serve
you'll need;
a handful of fresh rice noodles, mixed with 1 tbs of dark soy
150 g of chicken breast, sliced and marinated*
5 whole prawns
10 slices of fish cake
3 Chinese cabbage leaves, sliced
2 stalks of kailan, sliced
2 garlic cloves, chopped
2 tbs of oyster sauce
1 tbs of light soy
1.5 tbs of caramel sauce
1 tsp of sugar
white pepper to taste
1 very fresh free range egg
pickled green chillies and sliced bird chillies to serve

marinade for chicken;
1 tsp of light soy
1 tsp of sesame oil
1 tsp of Chinese cooking wine
1 tsp of corn flour



Have all ingredients ready.



Loosen the rice noodles and mix in the dark soy.



Heat wok and add in a little cooking oil. Add in the rice noodles and stir fry on high heat for a minute. Remove noodles and set aside.



Saute chopped garlic with a little cooking oil for 30 seconds before adding the marinated chicken and prawns. Fry on high heat for a minute before throwing in the vegetables and fish cake slices, continue to cook for a further minute.



Add noodles and seasonings and mix well, continue to fry on high heat for a minute. Check for seasonings.



Place noodles on a plate and place an egg yolk on top.



Mix in the egg yolk (it makes the noodles even more silky) and enjoy this delicious dish with some pickled green chillies and sliced bird chillies in soy.



My friend Sharon from Test With A Skewer will be hosting the first event of 2011. Please send all your  January entries to its.sharon.gmail.com, to find out more about the event please click HERE

15 comments:

  1. This looks so delicious. Can you believe that I have never come across it before? That's why I love MM's, I still learn new things all the time. Hope the internets comes back on for you soon :)

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  2. oo yumz. if only it weren't so hot. this is such a winter dish for me =P

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  3. Harriet from carltonJanuary 31, 2011 at 11:12 PM

    You have never failed to impress me. This looks very delicious!

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  4. My goodness, 36'C! That is terrible. Take good care of yourself. This simple nice meal should feed you well. Hope you'll enjoy the coming Chinese New Year & have a great day. Go & have an ice-cream! :o)
    Blessings, Kristy

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  5. I can't help but smile at the name of this dish...月光河...such a pretty name for a such a humble dish...I interpret the '河' as ‘河粉'.
    Absolutely clever and poetic and I wish I can have this right now!

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  6. mmg sedap..yum yum.Senang dimasak sedap dimakan...Maaf lah tak dapat nak join Muhibbah Malaysian Monday buat sementara waktu.Terlalu sibuk:(.....

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  7. Wow that is hot, didn't you want it to be hot? I thought you were waiting for it. This dish looks so good any time of the year! Stay cool!

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  8. I didn't know it's named 月光河!

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  9. Very poetic name indeed. It looks as delicious as all your other noodle dishes!

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  10. Your blog is one of my favirotes! This dish just looks absolutely perfect. Can you make it with fresh thick egg noodles too?

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  11. I don't think I've ever had this dish before! Looks delish! And I've missed out on another month of Muhibbah Monday! Can't keep up!!!

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  12. I love Yuet Kong Ho. your version certainly looks as good as the ones they sell in the shops. How I miss malaysian now. Thanks for sharing. will definitely make this one day for my family think they'll love it too. happy CNY.

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  13. the chinese name of this dish is so nice! Wish you and your family a Happy Lunar New Year, Gong Xi Fa Cai!

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  14. This is a fabulous looking dish with a very poetic name indeed!

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