Penang Char Kuey Teow

炒粿条酱汁：
1. 酱青/酱油 2/3 杯
2. 黑酱油一汤匙
3. 耗油两汤匙
4. 鱼露两茶匙
5. 糖一茶匙

做法： 混合均匀待用

材料：
1. 粿条
2. 韭菜
3. 豆芽
4. 大虾（一人三只）
5. 鸡蛋（一盘一粒）
6. 蒜头茸
7. 辣椒糊
8. 腊肠切片
9. Si Ham （随意）
10. 酱汁
11. 胡椒粉

做法：
1. 下油/猪油，爆香蒜头茸，下虾炒，下腊肠片炒
2. 下一半的豆芽兜炒
3. 接着下粿条同时下1 汤匙~1.5 汤匙的酱汁和辣椒糊快速炒均匀
4. 把粿条推到一旁，下点油，把蛋打下，滴一点酱汁和撒上胡椒粉
5. 之后把粿条盖在蛋上，同时把另一半的豆芽，韭菜和xi ham一起下
7. 兜炒均匀后就可上桌

注：
1. Ohbin先放腊肠片是想把腊肠煎熟一点
2. 没有写出份量的调味料自己衡量，要辣的放多一点辣椒，不怕油的放多一点油。喜欢蛋的可以下两粒蛋，喜欢虾的可以放多一点。
3. 火候自己控制自己看着办ok！

Source:
http://ohbin.blogspot.com/2010/05/ohbin-penang-char-koey-teow.html

Handmade Noodles

Make your own flat noodle or pan mee If you know how to make bread, you will know how to make noodle. Here it goes:

Ingredients 600 g plain wheat flour 4 tbsp corn flour 2 tbsp corn oil 4 tbsp water 4 egg salt and pepper to taste Method Put dough ingredients in a large bowl with egg in the centre. Beat on medium speed till smooth, about 3 minutes. Turn dough onto lightly floured surface; knead until smooth and elastic, 10 minutes. Cover with damp cloth and let stand to prove for 1 hour. Divide the dough into 10 portions. Use a noodle maker or a rolling pin to roll each portion into thin sheets of about 0.5 mm. Use the thin noodle mode to roll the thin dough sheets into strands of noodle, like that of wanton noodle. Set aside for blanching before serving. Alternatively, use knife or a pair of scissors to cut into strands. Noodle is ready for use. Before cooking the noodle, it needs to be blanched first. For blanching, put each portion of noodle into boiling water for 30 seconds. Dish out and rinse thoroughly with tap water to prevent strands from sticking together. Toss noodle with a tsp of onion oil in a serving bowl to further prevent sticking. sssSSH...Grandma said: The process of making wheat noodle is almost the same as that of making bread; minus the yeast, and thus minus the rise and the punch factor. The rise process in bread making is replaced by the proving process in noodle making.

Secret of making good noodle Good noodle is one that gives the right texture, not too hard and not too soft, and does not get soggy on standing after cooking or blanching. The inclusion of corn flour in noodle making ingredients is vital in getting good noodle. Corn flour adds 'body' to the noodle. More egg in substitution for water also gives the same effect. (Pic: Noodle maker to cut strands into varying uniform thickness)

Dry Chili Pan Mee - ( Flat Chili Noodle ) The noodles texture must be just right, not to hard and not too soft. The combination of the minced pork, bull's eye egg, the crispy fried anchovies and the indispensable flaky chili sauce give a very unique and absolutely delicious flavor. Chili pan mee has become a craze in Malaysia, especially in Kuala Lumpur. It has become a 'must-not-miss' signature noodle dish if you visit Kuala Lumpur. (Pic shows the signature flaky chili sauce in a spoon to be added to the chili pan mee at the most popular Kin Kin restaurant )

As a general rule, Chinese egg noodles are long since length symbolizes longevity and good luck. Besides, long noodle taste much better than short ones, any logic? Probably, it must be due to the satisfaction derived from feel of completeness from long noodle, or by tradition. The same goes to spaghetti, we enjoy rolling the long strands before putting inside the mouth. We feel that would taste better, right?

There is a wide range of shapes for Chinese noodles, including rounded spaghetti-like noodles,
( wanton noodle or Hong Kong noodle; yellow noodle ), slim flat noodle called pan mee ( Shanghai noodle, pan mien ) and other shapes like the Mongolian noodle or 'tear' pan mien. As a general rule, almost all fresh noodles are fast cooking. Most fresh noodles are already al dente before being blanched or cooked. For dried noodles, time taken to become al dente ranges from 1 minute (rice vermicelli ) to 5 minutes ( dried Shanghai noodles. )

Proper preparation of noodle to get the right texture and hardness, before actual cooking is of vital importance for a successful tasty noodle dish. The finished noodle must be long and chewy and not short and soggy. Blanching with running tap water is an important intermediate stage to halt further cooking and softening.

There are different ways of cooking Chinese noodle:

Fried noodle ( chow mien ), braised noodle, soup noodle, lo mien, yee mien (deep fried crispy noodle), kon-lo mien ( blanched noodle added with little soup concentrate).

Source:

http://www.chiliwonders.com/noodle.making.htm

Pan Mee

面团 ：

1. 面粉 250g+1粒蛋+盐水揉到滑 （若没有力，可以分两份来揉)

2. 用湿布盖着差不多一小时吧（我agak的啦）总之软兼可以拉成薄片就ok

其他材料：

1. 烘干江鱼仔

2. 炒肉碎 （放调味料）

3. 炒香菇 （除了调味料要放一点点的糖）

做法：

1. 江鱼仔汤底

2. 捏面团成薄片放进汤里

3. 放菜

4. 放调味料

5. 要放鱼饼，鱼丸。。什么都行

6. 最后，放上炒香的肉碎，香菇，江鱼仔

7. 若加一点炸葱会更好味

Thai Seafood Vermicelli

材料：

1. 海鲜 （烫熟）

2. 冬粉 （烫熟）

3. 芫茜段 （大量）
4. 青葱段 （大量）
5. 小葱五粒切幼
6. 炒香花生适量
7. 黑木耳（浸软烫熟切丝）

汁料：
1. 柠檬汁 （两粒）
2. 鱼露 （适量）
3. 糖 （适量）
4. 小辣椒（切粒）
5. 白米醋（可以不用）

做法：
1. 混合汁料，因为个人的口味不一样。试到适合自己的口味就对了！
2. 拿个大碗，把材料先混合好，拌入汁料。浸一会儿让它入味后即可食用！