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16 Oct 2012
Wednesday, 14 March 2007
Stir Fried Loh Shue Fun With Bittergourd
I'm back from Penang!!! Still alive but now I've tonnes of work... not sure when I can update on my trip. Overall, I didn't manage to go round a lot eating at those delicious Penang grubs *sad sad* but at least got some kind of satisfaction though. More on that later.
This would be a filler post, something I dug out from my flickr. This is a vegetarian dish but feel free to add meat or seafood. You can never guess what condiment I had use to stir fry this loh shue fun (rat tail noodle, a type of rice noodles). The vegetables I've used is the common julienned carrots, thinly sliced onions and bittergourd. Haha, well I was experimenting with my excess bittergourd and the next I've used in this experiment was Marmite!!! Yes, those smelly black yeast extract! You either hate or love this stuff.
What I did was blanched the loh shue fun and set aside. Fry some chopped garlic in oil and dump in the onions. Fry till onion turn translucent. Next add in the bittergourd. Stir and add in some Marmite to taste. Pour in loh shue fun and a little water. When its simmering, taste it and adjust the taste by adding more Marmite and black pepper. When the water thickens and dried up, give them a good stir before dishing up. Eat while its hot.
Errmm I won't say it tasted great, probably need to adjust the condiments there by adding some extra sauce like oyster or maybe something else for some extra kick. Maybe a wee bit of sugar to balance out the Marmite taste perhaps. Any suggestions?
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