Singapoore Noodles

Singapore Noodles
  • 125gm noodles
  • 1 onion, finely sliced
  • 1 clove garlic, finely chopped
  • 1 larp cheong, finely sliced
  • 2 red fresh chillies
  • 500gm green tiger prawns
  • 50gm bean sprouts (optional)
  • 2 eschallots
  • 1 choy sum
  • 240g satay sauce
  • 20mls chicken stock
  • 20mls vegetable oil
Method:
  1. Cook noodles in salted water for 3-4 minutes, drain and refresh in cold water..
  2. Shell and devein prawns.
  3. Cut eschallots into 2cm lengths.
  4. Slice red chillies into fine julienne.
  5. Cut leaves of the choy sum into 5-6 pieces.
  6. Heat wok, add 20mls oil and heat, add onion and fry until lightly coloured.
  7. Add garlic, chilli, and larp cheong and cook until the fat is clear.
  8. Stir through prawns and choy sum continue cooking.
  9. Add satay sauce, stock and bring to the boil.
  10. Add noodles, bean sprouts, eschallots and heat through
 

Thai Cuisine:

 

Preparing sushi is like sculpting fine art. Nobody knows that better than Chef Michael Young, entrepreneur and inventor of the all new at home sushi making device, rightfully named, Sushi Magic. As Young explains, "I had often admired the sushi chef's unique skills required to roll inside out sushi rolls and the finger dexterity required to mold Nigiri sushi (rice balls with wasabi and fish on top). I knew there had to be an easier way to make sushi at home, just like a sushi chef."

Young envisioned a kitchen tool that had not been offered before, a roller that could accomplish the feat of rolling inside out sushi rolls with ease and a mold that would create perfect Nigiri sushi every time. "As a chef, I molded and rolled a lot of food products such as pastries, breads, seafood mousse and pates. From that experience I was able to begin engineering a unique product from the ground up.' ....

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