A sample text widget

Etiam pulvinar consectetur dolor sed malesuada. Ut convallis euismod dolor nec pretium. Nunc ut tristique massa.

Nam sodales mi vitae dolor ullamcorper et vulputate enim accumsan. Morbi orci magna, tincidunt vitae molestie nec, molestie at mi. Nulla nulla lorem, suscipit in posuere in, interdum non magna.

Hand-made Noodles with Spicy Fried Sauce “zha jiang”

Well, the fridge is almost empty and we haven’t shopped for this week so I pulled out some of the frozen leftover mince pork filling used for the rice dumpling and turned it into a fried hot sauce by adding spicy fermented bean sauce and homemade chilli oil with additional szechuan peppercorns. I added  choy sum and carrot strips for <ahem> some nutrition and colour.

The most tedious part of the process was the hand-made noodles; the non-stop kneading, stretching, rolling, cutting, more rolling and towards the end, pulling (at one stage I was swinging my noodle strands like a lasso and it snapped like an elastic band..oops!)  This is my so-so introductory attempt at hand-made noodles; the right texture and consistency of noodles depends on the correct type and ratio of ingredients; soft (low protein) wheat flour, oil, alkaline/lye water (in my case, baking soda), warm water and salt. Too much or too little of something could result in a dough that’s too tough to be pulled into strands. The process requires you to knead the dough way past the gluten-forming stage i.e. breaking down the gluten structure so when you eventually pull the pliable dough, it should not resist or tear. I guess that’s why the use of low-protein (low gluten forming) flours is advisable. The noodle “pulling” is another special craft in itself so that posed a problem for me; lack of noodle finesse. I used the following website that I googled as a guide.

The noodles tasted not bad at all, a tad chewy so it could do with slightly longer cooking time. But my uncooked noodles looked so ugly and speak of inexperience as the strands were inconsistent in thickness. I was slightly impatient as I was running late with dinner so in the end I just cut and rolled up the remaining noodle dough. Hand-pulling noodles would be be an awesome skill to have (sigh). Either I get some noodle sifu to teach me or practice, mess up my kitchen and endure the greatest shoulder workout ever 😉

 the dough

 not so pretty noodles

the potent chilli oil: dried chillies soaked, deseeded then chopped up, added some szechuan peppercorns to which I poured hot slightly smoking vegetable oil, finished off with a tablespoonful of sesame oil

 Dinner is served


1 person likes this post.

Comments are closed.