October 18, 2006

*"Ahn-nyong"* ...from my very Malaysian kitchen~

After weeks of attempting Korean words; I'm still struggling at "hello", "goodbye", "you", "me" and "love". *laughs* I guess I don't learn foreign languages too quickly. I blame it on my deteriorating memory. *shakes head*
I first heard of potato noodles (Jap-Chae) from Jo about a week ago and was intrigued by how similar it was to "bean vermicilli" cellophane noodles often found in Chinese cuisine. They are both stringy, elastic and transparent when cooked and prepared in almost similar manners. I couldnt wait to try making it on my own!
I invited a Korean over for some vegetarian Jap-Chae; slipped into my apron and dived straight into my potato-noodle attempt! I've never seen or tasted these noodles at Korean restaurants and I felt I needed someone to keep me in line with how they should be made/taste. Jo didn't come to lunch empty handed. His thoughtful mom had prepared some marinated pork slices for me to dish out for everyone at lunch. I was to add onions and shallots to the stirfry and BoY~ did it taste GOOD~! I loved the meat marinade she had done. According to Jo, she makes the sauce at home on her own with special ingredients and juices from fresh fruit! I can't wait to talk to her more about her recipes for marinating meat and hopefully learn a couple of secrets from her.The preparation for jap-chae were pretty straightforward and my first attempt was pretty impressive for a Malaysian cook who's almost oblivious to flavors of Korean cuisine. Jo mentioned that I had purchased the wrong "shape" of noodles as Jap-chae was made with thin round strings of potato noodles instead of the flat ones I've used today. He said I did lunch really well; but it was just the texture of the flat noodles that were not spot on. *does a victory dance*!~ Haha..I'm happy the Korean was impressed, us Malaysians had a satisfying lunch too! I thought the noodles were tasty! We've never had them flat or round...so it didn't really make a difference to us! *shrug*
1 carrot sliced into thin strips
1 onion sliced into thin rings
3 cloves garlic diced
4 stalks chives chopped into long strips
2 stalks shallots sliced diagonally
2 stalks Spinach chopped into large sections
1 red chili sliced thinly
4 cakes potato noodles
1 1/2 cup vegetable stock
1 cup water
2 tbsp light soy sauce
2 tsp mirin
2 tbsp olive oil
salt and pepper to taste
sesame seeds to garnish
Heat stock in a wok. Add noodles and stir about till noodles are transparent and cooked through. Drain noodles and leave aside. Add oil to the wok and add in all other condiments but the spinach. Stir fry for 2-3 minutes and throw in noodles, soy sauce, spinach, water and loosen noodles and toss condiments well on high flames to combine. Season with salt and pepper and dish out.
Sliced Shitake mushrooms or shredded omelette strips could be added to the recipe if you like. I had eggs, but mushrooms aren't exactly my favorite things :P hehe...
I even attempted my favorite spinach Banchan (korean side-dish) with the extra lot of spinach I had leftover. Jo's mom casually spoke about how it was done at lunch the other day and I reproduced it from what I remembered of the conversation. Surprisingly, despite my failing memory; It turned out great! I guess I have elephant-memory only when it comes to all things edible *wink*

6 comments:

QuaVadis said...

In other words, all good food are worth remembering...

Anyway, great recipe, but am curious to see if I can find the noodles here in Kch..any idea what other form of substitute I can use and still taste as great?

na said...

that spread looks amazing Su-Yin! Very fresh, colourful and crisp. Lovely.

Jen said...

Hello again gorgeous ^^
All i can say is wow! My boyfriends korean so I'm pretty happy you've decided to post these up~ they look great! (considering recipe on kimchi : D?).
As for the Kaya, I use to have it every day when I was in kindergarten and stopped since. Mum will be so happy getting the recipe ^^ Thanks
Those last 2 posts really mean a lot to me~(haha I sound so melodramatic) but for real, its like you've reminded me of something Ive forgotten once upon a time ago~ (/end of melodrama)

Keep posting~
-Jens
(P.s. I think it was like 500g/1kg of sugar? per 3 butter sticks? but we were mass producing so its like we used a tub of popcorn ^^;)

Su-Yin said...

quavadis: Bean vermicilli or "dong-fun" would work fine :)

Artizen flair: thanks :). It tasted as nice as it looked...and personally i find that more important! haha, my stomach and tastebuds needs sufficient attention ;)

jen: hey jen~ HAha...I'm not a big fan of Kimchi; the smell turns me too much~ ahaha I would buy it though...wouldnt make it on my own :P Hahaha.
I'm glad the Kaya brought you memories of the past...I love how Local Malaysian cuisine does that to me too :)

Mary said...

The jap chae looks really good. This is how I remember which noodles are used for jap chae; long noodles for a long life! :)

I wanted to say that your Korean recipes looks absolutely delicious. I really would like to try some of the altered recipes that you have posted, because they look delicious. :)

Stephinoxe said...

I went to Korea this summer, and Jap-Chae is sooooooooo good! I've been trying to find a good recipe and I'm glad you put up one :)

Did you try Bibimbap? That's good too!

Your blog is a delight to my stomach and eyes! Thanks for all the good recipes (although I still haven't found time to try one yet hehe).