Friday, July 20, 2012

Sichuan Noodle Soup

Sichuan Noodle Soup! Yep. Obviously. The dish for the day on this particular day. Why and how and where did the recipe originate from (Sichuan Chilli Prawns)? Honestly, to tell you the truth, I did some search and popped up a couple of recipes. The popularity had to the beef version and maybe two or three to chicken as one of the main ingredients. But, like I have already told you before, beef is definitely a taboo for Indians like us and chicken is the other my other half-half won't put his mouth to. Henceforth, I made the prawn variant (Devilled Prawns, Tamarind Prawn Curry & Bitter Gourd Prawn Curry). Of course its also the usual story to using prawn heads and shells for the broth and as for the rest of ingredients (Malaysian Spicy Sour Fish Noodle Soup, Mee Rebus, Penang Assam Laksa, Bee Hoon Soup & Thai Fish Noodle Soup), whichever and whatever you feel will be in tandem for Sichuan Noodle Soup. However, crucially, for any Sichuan Noodle Soup for the matter, or most probably, the broth must be spicy  (Penang Hokkien Mee)? Of course if you are asking me. Chilli paste made and tipped into the soup. Thereafter, all you got to is assemble. Yellow noodles, fish ball, prawns, lettuce leaves and broth ladled over and coriander leaves and spring onion garnished ( Malaysian Fried Mee). Tempting right?  

Chong Kok Kopitiam: Delightful Heritage Flavors

When my breakfast crew suggested heading to Klang's Chong Kok Kopitiam for another morning feast, I, being the enthusiastic foodie, read...