Roasted Pork & Dry Noodles, My Favourite When In Hong Kong

Roasted Pork & Dry Noodles, My Favourite When In Hong Kong

ROASTED PORK & DRY NOODLES

choy sum, pickled mustard greens, chicken broth & spicy seasoning

One of my favourite dishes when in Hong Kong

Today we are going to cook one of my favourite dishes when in Hong Kong or any Chinatown of Southeast Asia: Roasted pork with dry egg noodles, an explosion of flavours for a 5-star street food dish! For an amazing taste: you can use some Char Siu (that you can find in any Asian supermarket) to marinate your meat, then roast your pork on the oven. This recipe is part of my new masterclass series “Cooking at Home with Will Meyrick”.
Will Meyrick

portions

minutes

Main Ingredients

  • Dry egg noodles 100gr
  • Pork belly (or pork neck) 150gr
  • Fresh mustard green 10gr
  • Pickled mustard greens 10gr
  • Bok choy/choy sum 30gr
  • Green shallots 5pc sliced
  • Coriander roots
  • Fried garlic 1 pinch
  • Fried shallot 1 pinch
  • Peanuts (crushed) 1 tbsp

Noodles Seasoning

  • Soya 1 tbsp
  • Maggi 1 tsp
  • Chicken powder 1 tsp
  • Salt 1 pinch
  • Sugar 1 pinch
  • White pepper 1/2 tsp

On side
Hot chicken broth 300ml (easy one: chicken powder, salt, white pepper, and fried garlic)

Step by Step Instructions

Blanch the noodles (twice, in between rinse in cold water) Blanch the choy sum (not too long to keep its natural colour and texture) Stir the cooked noodles with your seasoning Add a pinch of fried garlic, a pinch of fried shallots, and the crushed peanuts Place your choy sum in a platter Place the seasoned noodles on top Top with some pickled mustard greens Slice the roasted pork and place it on top of the noodles Place some slices of fresh mustard leaves, and some green shallots around your dish Add some coriander leaves, some fried garlic and crushed peanuts on top In a bowl on the side, pour the hot chicken broth stock, add some coriander roots
Chicken Khao Soi, A Curry Coconut Soup Recipe

Chicken Khao Soi, A Curry Coconut Soup Recipe

CHICKEN KHAO SOI

with crispy noodles, pickled mustard greens, and chilli jam

Flavours from Northern Thailand

This curry/coconut noodle soup is originated from Northern Thailand, although it also takes influences from the Laotian and Burmese cuisine cultures.

Pay attention to the red chilli paste you will use in the recipe, as the ready-to-cook ones are often well-seasoned.

This recipe is part of my new masterclass series “Cooking at Home with Will Meyrick”

Will Meyrick

portions

minutes

Ingredients

  • Chicken slices 300gr
  • Red curry paste 2 tbsp
  • Pong garee/curry powder 2 tsp
  • Turmeric powder (for colouring)
  • Coconut milk 100ml
  • Dark soya 1 tbsp
  • Chilli Jam 1 tbsp
  • Pickled Mustard Greens
  • Egg noodles
  • Fried Egg Noodles

Step by Step Instructions

Warm oil in a pan
Stir your curry paste, your curry powder, colour with some turmeric powder
Add water to separate the oil from the paste, and give a nice texture to your broth
Add coconut milk, then chicken slices.
Season with dark soy
Blanch the egg noodles (I recommend to soak in cold water once, then blanching once again)
In a big bowl, in a wok (or tureen) put:
– the noodles
– pour some broth with chicken on the side
– garnish with pickled mustard greens
– top with the fried egg noodles
– add a slice of lemon, and a spoon of chilli jam

Crispy Squid with Chilli Jam

Crispy Squid with Chilli Jam

Crispy Squid

with Thai basil, chilli, lemongrass, ginger flower and chilli jam

A delicious Thai-inspired dish

This time round, I invite my friend Tim Bartholomew to cook crispy squid in a herb chili jam.

The simple flavours of deep fried squid combined with a thick chilli jam, that has been infused with ginger flower, lime leaves and lemongrass elevate its exotic aroma.

Before frying the squid, Tim uses the cooking oil to marinade the lime leaves, the chilli, the Thai basil leaves and the lemongrass.

Will Meyrick

portions

minutes

Summary

Main Ingredients

  • ½ cup or 90 grams squids, cleaned and slice into stick size
  • 1 cup cooking oil to deep fry

Batter Ingredients

  • ¼ cup tapioca flour
  • ¼ cup sticky rice flour
  • ¼ cup rice flour

Aromats Ingredients

  • 2 handfuls fresh Thai basil leaves, picked
  • 2 pieces long red curly chillies, sliced
  • 2 stalks lemongrass, julienned
  • 7 – 8 pieces lime leaves
  • 1/3 cup ginger flower, finely sliced

 

Sauce Ingredients

  • 2 tablespoons chilli jam (see sub recipe)
  • 2 tablespoons chicken stock
  • 1 tablespoon fish sauce
  • 1 tablespoon tamarind juice
  • 1 tablespoon palm sugar syrup
  • 1 piece ginger flower bud, crushed
  • 1 stalk lemongrass, crushed
  • 3 pieces lime leaves

Seasonings

  • Salt
  • Chilli powder

Chilli Jam

For 10 portions

  • 3 ½ cups shallot, sliced and fried
  • 1 ½ cups garlic, chopped and fried
  • 1 cup ebi (small dried shrimp), fried
  • 2 tablespoons galangal, peeled and dried
  • 2 cups dry chilli, fried
  • ¼ cup fish sauce
  • ⅓ cup palm sugar
  • ⅓ cup tamarind pulp
  • Cooking oil to fry

Finely chop shallots, lemongrass and chillies.
Combine with dried shrimp paste, Balinese lime juice and heat up coconut oil until smoking and then pour over the sambal.
Use your fingertips to lightly mix together with the oil. Serve immediately.

 

Blend all fried ingredients together set to one side.

Warm half a cup of the used oil and add the palm sugar and fish sauce.

Add the paste to the oil and continue.

Garnish

1 piece lime cheek
chilli powder

Step by Step Instructions

step 1 : the batter

Prepare your batter by mixing all flours in a bowl.

step 2 : the sauce

Then prepare your sauce, by heating chilli jam, palm sugar syrup, tamarind juice, fish sauce and chicken stock in a pan

step 3 : stirring

When it’s hot add in lime leaves, crushed ginger flower and crushed lemongrass. Bring to the boil and cook further for 5 minutes while keep stirring it. The sauce should be slightly thick. If you don’t have ginger flower, you can substitute it with galangal.

step 4 : deep frying aromats

Heat some oil in the wok, then deep fry your aromats separately.You can start with lime leaves, red bird’s eye chillies, 1 handful of picked fresh Thai basil and julienned lemongrass. For the lemongrass, lightly coat it with flours first before deep frying. Set aside and pat dry on a paper towel.

step 5 : coating and frying squid

Lightly coat your squid sticks in the flours and deep fry as well for about 1 minute. Set aside and pat dry on a paper towel.

step 6 : aromats mix

Before plating, combine the deep fried aromats with 1 handful of picked fresh Thai basil and julienned ginger flowers in a bowl and mix well.

step 7 : squid mix

In separate bowl, combine deep fried squid sticks with salt and chilli powders.

step 8 : plating

Then combine both aromats mix and deep fried squid mix nicely. Drizzle some sauce on the serving plate and arrange squid mixture on it, sprinkle with some chilli powder and garnish with a lime cheek.

กินให้อร่อย (gin hâi a-ròi)

Bon appetit!

Green Curry of Snapper

Green Curry of Snapper

Green Curry of Snapper

with pea, eggplant, long bean, baby corn and Thai basil

A subtle and flavorful Thai curry

Green curry is a dish commonly served on the streets of Thailand, using seafood, chicken or vegetables.

Based on coconut milk and fresh green chillies, its color comes out creamy mild green.

Today along with trusted friend, Wayan Priyana, I add a twist on a tasty dish of Green Curry Snapper.

Will Meyrick

people

minutes

Summary

Main Ingredients

  • 150 grams snapper fillet
  • 1 piece apple eggplant, quartered
  • ¼ cup pea eggplant
  • 3 pieces long bean, cut into 5 cm length
  • 3 pieces baby corn, sliced
  • 3 big slices of large green chillies
  • ¼ cup Thai basil, picked
  • 2 pieces oyster mushroom, torn
  • 2 pieces lime leaves

 

  • 2 tablespoons green curry paste (see pantry)
  • 1 tablespoon green chilli paste (see pantry)
  • 1 teaspoon krachai (wild ginger), chopped
  • 3 teaspoons coconut oil
  • 2 ½ tablespoons fish sauce
  • 1 ½ tablespoons palm sugar syrup
  • ½ cup fresh coconut milk
  • ⅔ cup chicken stock
  • A pinch of white pepper powder
  • A pinch of coriander powder

Green Curry Paste

for 5 portions

  •  60 pieces small green chillies
  •  8 pieces shallot
  •  30 cloves garlic
  •  1 knob galangal, peeled approx. 3 cm
  •  4 stalks lemongrass
  •  1 piece kaffir lime, zest
  •  5 pieces coriander roots
  •  1 tablespoon coriander seeds
  •  1 tablespoon white pepper
  •  ¾ tablespoon cumin seeds
  •  ½ tablespoon shrimp paste

Blend all ingredients finely.

Green Chilli Paste

for 5 portions

  •  6 pieces large green chillies, deseeded
  •  1 knob turmeric, peeled approx. 3 cm
  • 5 pieces krachai (wild ginger), each approx. 10 cm
  •  1 piece kaffir lime, zest
  •  6 cloves garlic

Blend all ingredients finely.

Garnish

sprigs fresh Thai basil
1 teaspoon lime leaf, julienned

Step by Step Instructions

step 1 : sauteed

Heat coconut oil in the pan, saute lime leaf, chopped krachai, green chilli paste and green curry paste until fragrant

step 2 : pouring

Add in chicken stock, fish sauce and palm sugar syrup and bring to the boil.

step 3 : seasoning

Add seasoning of white pepper powder and coriander powder.

step 4 : the greens

Add in pea eggplant, apple eggplant and sliced large green chilli.

step 5 : searing

Meanwhile sear the snapper fillet and sprinkle with salt before searing.

step 6 : sear skin down

Heat a little oil in the pan, start to sear the snapper with the skin down first for about 3 minutes and flip then sear for another 3 minutes.

step 7 : coconut

Add in fresh coconut milk in the curry, add in oyster mushroom and picked Thai basil at the end.

step 8 : serving

Serve the curry on the plate and place the seared snapper on the top. Garnish with a sprig of fresh Thai basil and julienned lime leaf.

กินให้อร่อย (gin hâi a-ròi)

Bon appetit!

Khao Soi Joy, the Laksa of Thailand

Khao Soi Joy, the Laksa of Thailand

Khao Soi Joy

Thesaurus | Food

 Khao Soi Joy is said to be the laksa of North Thailand. There are similarities in Laos, Burma (considered the country of origin) and Cambodia.

The main ingredients? Coconut milk, lemongrass, birdseye chilies, cardamom, ginger, garlic, turmeric, garlic, makrut lime leaves, coriander, palm sugar and shrimp paste.

Not a Thai curry as you know it, but a Burmese originated Thai curry!

This yellow curry dish is very light in texture,and is the perfect match with chicken, pork ribs and beef. It comes with freshly prepared egg noodles and crispy deep fried noodles.

This bowl full of deliciousness is typically served with picked mustardgreens, fresh lime, sliced shallots, and green chilli vinegar. Crushed chillipowder and sugar are also tasty additions if you are after a little extraseasoning.

In Chiang Mai, whatever restaurant bears Khao Soi in it’s name, is probably an excellent experience.

MY RECOMMENDATION