My grandma is a super cook in all aspect. Growing up, we always have endless supply of food lovingly prepared by her, such as Ang Jiu (Red rice wine) Chicken Soup (she made her own rice wine), Chwee Kueh, Ang Gu Kueh, Kacangma (Chicken dish made with Kacangma herb and rice wine, also cognac sometimes. Another unique Sarawakian dish), Ba Zhang (I really miss these!) etc etc. The amazing thing is that, these are all done in a simple small kitchen of hers. I only wish I have half the talent she does. On the other hand, that must be why we all share the same passion, it’s just in our blood!

Grandma also make her own noodles! Specifically, the Lao Shu Fen (Rat Tail Noodles, also called Silver Needle Noodles). The reason it’s got such an intimidating name is that the noodles are tapered at the ends resembling that of rats tails, or needles. I’ve seen her made these, squeezing the rice paste through mold she cleverly made herself. And then we’ll take these noodles home and mum will then fry the noodles, ‘chai tao kway‘ style as she calls it.

The other day while doing our weekly groceries shopping, I came across a packet of lao shu fen for only RM1.50. And promptly popped one in our trolley. After picking up few more ingredients, this is what I came up with.

Ingredients:

1 packet of lao shu fen (serve 4)
1 tablespoon of Chai Po (Preserved Radish)
2 cloves of garlic, minced
Half a small cabbage, shredded
Large handful of bean sprouts
Small bunch of spring onions (3 or 4 stalks)
3 eggs
1 tablespoon of Kecap Manis (Sweet Soy Sauce)
1 tablespoon of Dark Soy Sauce
1 tablespoon of Light Soy Sauce
1 teaspoon of Salt
White Pepper to taste
Chili to garnish, I used Chili Padi

Method

Heat up 1 tablespoon of peanut oil (I also mixed in a bit of pork oil) in a deep frying pan (or a wok), fry the garlic and chai po, until fragrant.

Add the cabbage and fry til soften, then add noodles and seasoning. Pour in a little water to soften the mixture up and fry for 2-3 minutes, stirring often.

Make a well in the middle and crack the eggs in. Once the eggs are starting to form stir and mix in with the noodles. And when the eggs are almost cooked add the bean sprouts and cook for one more minute. Just before turning off the heat, throw the spring onions in.

Garnish with chili and serve! What a simple and economical meal to make!

Have a great weekend all! As for us, we’ll be celebrating Sid’s Pubs win of Best Bar Franchise in Juice Best of 2011! Great news!