VEGETABLE HAKKA NOODLES

Preparation Time - 20 - 30 Minutes
Cooking Time - 15 -20 Minutes

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VEGETABLE HAKKA NOODLES

VEGETABLE HAKKA NOODLES

INGREDIENTS :

To Cook Noodles :

For Vegetable Hakka Noodles :

METHOD :

To Cook Noodles : 

• Boil the water in a wide Bowl/Saucepan.
• Once the water starts to boil, drizzle a Teaspoon of Oil along with some salt to the water and give a quick stir.
• Carefully drop the Noodles into the boiling water and mix well.
• There should be enough Water to cover the Noodles.
• Do not cover the bowl while cooking the Noodles.
• Cook until the Noodles turn slightly soft.
• Switch off the flame.
• Immediately pour it out into a colander.
• Drain and wash it through cold running water.(This will stop the cooking process).
• Can add a teaspoon of Oil at this stage.(Optional).
• Gently toss the cooked Noodles and leave it aside.

For Vegetable Hakka Noodles :

• Cut Carrots and Beans into Julienne's and keep it aside.
• Chop Bell Peppers into small cubes and chop Cabbage finely.
• Heat Oil in a Pan, Sauté finely chopped Onions, Garlic and Green Chillies.
• Let the flame be at the high.
• Immediately add Julienne Carrots and Beans to the above and cook on a high flame for a few minutes.
• Add Bell Pepper Cubes, sprinkle some Salt and Sugar over the vegetables and give a quick stir.
• Do not overcook the Vegetables, they should have a crunchy texture.
• Add Cooked Noodles and gently mix the ingredients in quick movements.
• Let the flame be at the high.
• Pour in the Light Soy Sauce, Vinegar and sprinkle a dash of White Pepper to the above and mix well.
• Finally, add finely chopped Cabbage and mix well.
• Once all the ingredients are well incorporated, switch off the flame.
• Garnish the Vegetable Hakka Noodles with finely chopped Spring Onions.
• Serve Vegetable Hakka Noodles hot with your preferred Sauces or Condiments.

 NOTES :

• Any variety of Noodles can be used for the recipe.
• Cook Noodles as per instruction, if you like your Noodles “al dente.”
• Adding Oil while cooking the Noodles also yields a non-sticky Noodles, and they do not clump together.
• Can use an extra bit of  Oil in the recipe.
• Can add a pinch of MSG(Aji-no-moto) if preferred.
• White Pepper can be substituted with Black Pepper. White Pepper helps to retain white colour and is mild compared to Black Pepper.
• Do not overcook the vegetables, they should have a crunchy texture.
• Adding Sugar while cooking the Vegetables helps to retain the colour.
• Can add few teaspoons of Chilli Oil for a slightly spicier version of  Vegetable Hakka Noodles.
• Can add scrambled eggs, Chicken/Fish/Prawns for a Non-vegetarian version of this recipe. 
• Also get easy with the use of Sauces - try adding few teaspoons of Tomato Sauce/Red Chilli Sauce for a twist of flavour.

PUMPKIN IN COCONUT MILK - FAK TONG KAENG BUET

HOW TO COOK STEAMED PUMPKIN IN COCONUT MILK - FAK TONG KAENG BUET

 INGREDIENTS

METHOD :

For Pumpkin in Coconut Milk - Fak Tong Kaeng Buet :

• Cut Pumpkin into wedges along the groves.
• Remove the seeds, cut the Pumpkin into 1" Cubes and keep it aside.
• Add Sugar and a pinch of Salt to the Thin Coconut Milk and mix well.
• Tie up a Pandan Leaf (Screwpine Leaf) and add it into the thin coconut milk.
• Boil the Thin Coconut Milk on a medium flame for about 5-7 minutes, stirring continuously.
• Add Pumpkin Cubes to the Coconut Milk and cook on a flame.
• Cook until Pumpkins turn soft.
• Pour in the Thick Coconut Milk and boil for another 2-3 minutes on a very flame.
• Switch off the flame.
• Discard the Pandan Leaf (Screwpine Leaf).

NOTES:

• Acorn Squash, Moschata Squash, Butternut Squash or any other Yellow flesh Squash, Yellow Cooking Pumpkin or Winter Squash suits best for this Thai Dessert.
• Adding a pinch of Salt to the Coconut Milk will enhance the overall taste of the Dessert.
• Adding Pandan Leaf/Screwpine Leaf to the Coconut Milk is truly optional.
• This is a mildly sweet dessert. Adjust the amount of Sugar to suit your Sweet Tooth.
• I have used a combination of Thick & Thin Coconut Milk in the recipe(home-made).
• This Dessert should not be very creamy, it should be in a slightly thin consistency.
• Can use Coconut Cream instead of Coconut Milk.

THAI STEAMED TAPIOCA IN COCONUT MILK ( MONTAD CHUAME)

    If you want to indulge in an intricate array of Desserts laced with Coconut Milk then it has to be Thai Desserts.  Though a handful of these desserts originated in the Palace, these desserts gradually found its way into the streets for a common man to enjoy.     Thai meals are a delicacy of its own and it is incomplete without a Classic Thai Dessert. Thai Mango Sticky Rice, Red Rubies in Coconut Milk, Pumpkin Custard are popular Thai Desserts around the world, but Thai Cuisine brings out a new angle to Sweets and desserts.  Thai Desserts colloquially called Khanom Thai are mostly a combination of Sticky/Glutinous Rice/Rice Flour, Tropical Fruit, Coconut Cream, Sweet Syrups prepared with Sugar/Palm Sugar.
      I have always had Tapiocas as a savoury dish.  When I saw this dessert at a local Food Court, I was literally fascinated by the combination - Steamed Tapiocas and Coconut Cream/Milk. I love the local Malaysian Kuihs they prepare with Tapiocas, Sweet Potatoes and Yellow Pumpkins, but all have an intricate and complex texture.  But this Thai Steamed Tapioca in Coconut Milk(Montad Chuame) seemed quite easy and with guessable ingredients, it made my work easy. Steam Cooked Tapiocas are simmered in Sugar Syrup and served with a hearty drizzle of  Coconut Cream. This Thai Steamed Tapiocas in Coconut Milk locally called Montad Chuame is pure bliss in your mouth! Soft & Sweet Tapiocas with mild Sweetness and note of Pandan essence and richness from the Coconut Milk/Coconut Cream makes this simple dessert an utter delicacy.



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Cuisine - Thai, Southeast Asian
Course - Dessert
Difficulty -Easy
Serves -2-3
Author - SM

HOW TO COOK THAI STEAMED TAPIOCA IN COCONUT MILK  ( MONTAD CHUAME)

THAI STEAMED TAPIOCA IN COCONUT MILK( MONTAD CHUAME)

INGREDIENTS :

For Candied Tapiocas :

Coconut Milk for Thai Steamed Tapioca in Coconut Milk :

• Peel the Tapioca and wash it.
• Then cut it into pieces of the desired size.
• Wash it well until the water runs clear.
• Boil tapioca in water by adding salt and turmeric powder.
• Cook until the pieces are soft.
• Drain and discard the water.

For Candied Tapiocas:

• Combine Sugar & Water in a Sauce pa.
• Tie up a Pandan Leaf(Screwpine Leaf) along with few drops of Yellow food colouring and add it into the Sugar Mixture.
• Boil the Sugar Mixture until the Sugar is well dissolved, stirring at regular intervals.
• Once the Sugar is well dissolved, carefully add steam cooked Tapiocas into the Sugar Syrup.
• Cook this on a very low flame until the Steamed Tapiocas absorb the sweetness and turn slightly transparent.
• Switch off the flame and leave it aside.

Coconut Milk for Thai Steamed Tapioca in Coconut Milk :

• Add Sugar and a pinch of Salt to the Coconut Milk and mix well.
• Tie up a Pandan Leaf(Screwpine Leaf) and add it into the coconut milk.
• Boil the Coconut Milk on a medium flame for about 5-7 minutes, stirring continuously.
• Lower the flame and boil for another 2-3 minutes.
• Switch off the flame.
• Discard the Pandan Leaf(Screwpine Leaf) from the Coconut Milk.

Combining the Ingredients for Thai Steamed Tapiocas in Coconut Milk:

• Take a few pieces of Candied Tapiocas and place it on a serving plate.
• Let the Tapiocas be hot.
• Pour 3/4 the amount of Warm Coconut Milk over the Candied Tapiocas.
• Let it sit for about 5-7 Minutes
• Let the Candied Tapiocas absorb the Coconut Milk.
• Drizzle the rest of the Coconut Milk just before serving the Thai Steamed Tapioca Dessert(Montad Chuame).
• Serve Thai Steamed Tapioca in Coconut Milk(Montad Chuame) warm or chilled.

NOTES :

• Let the Steamed Tapiocas and Coconut Milk be hot when they are mixed together.
• This will enable the Tapiocas to absorb the Coconut Milk.
• Adding a pinch of Salt to the Coconut Milk will enhance the overall taste of the Dessert.
• Adding Pandan Leaf/Screwpine Leaf to the Coconut Milk is truly optional.
• This is a mildly sweet dessert. Adjust the amount of Sugar to suit your Sweet Tooth.
• I have used Thick Coconut Milk in the recipe(home-made).
• Can use Coconut Cream instead of Coconut Milk.
• Adding Food Colour to Steamed Tapioca is purely optional.

Important : Food Safety 

• Tapioca naturally produces cyanide*, which is poisonous to humans; however, the cyanide may be removed during processing.
• So peel and wash it thoroughly with enough water.
• Also, can soak them in water overnight and then discard the water and wash them again before cooking.
• Cook Tapioca with enough water to cover them, and then discard the water once it is cooked.
• These steps ensure that the little amount of toxin present in it are removed.