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Wednesday, February 22, 2012

Homecooked Noodles - Java Mee [Revisited]

This is a smaller quantity of home-cooked version of Java Mee which I prepared over the weekend enough for 3 - 4 people [depending on whether they are great eaters].  The first posting on May 30, 2011 was prepared by my sister in-law [following my Ma's recipe] which was good.
This is my own version which my hubby likes and enjoyed very much.
Ingredients for Soup
[serves 3-4]
100 gm sweet potato paste [orange colour type]
750 ml water
3 - 4 tbsp tomato sauce
1.5 tbsp sugar
1.5 tsp salt
1/4 tsp msg
2 tbsp cornflour mix with 2 tbsp water [for thickening]
  1. Remove skin of sweet potatoes. Wash and cut into big chunks and steam for about 25 minutes till soft [I usually will prepare more and use it to bake bread or steamed buns].   While hot, mash sweet potatoes quickly into a fine paste. 
  2. Mix paste with about 1/2 the water and strain stock into a boiling pot.    Discard the rough and fibrous part of sweet potato which is left on the sieve.  This step is necessary to get a smooth thick stock for the soup.  You will notice the different stock texture here and in the earlier posting.
  3. Add remaining water to stock.  Bring the stock to boil then add in salt, sugar, msg and tomato sauce.   Boil stock for 10 minutes and taste  soup to adjusting seasoning [the soup should taste sweet and slightly sourish] .   Then thicken with cornstarch mix.   Bring to a boil and off fire.   Double boil soup to keep the soup hot and prevent the bottom of the soup from being burnt because it is thick.  Or just reheat soup after preparing the noodles for serving.
Ingredients To Serve Noodles
500 gm yellow noodles
200 gm beansprouts - wash and drain [I tailed them]
1 potato - boiled/skinned and sliced
1 piece firm beancurd - fried and sliced
1 hard boiled eggs - sliced
1 tomato - sliced [I used some cherry tomatoes - halved]
100 gm char siew - sliced [store bought]
Lettuce leaves - cut shreds
3-4  calamasi limes [or more] - 1 for each serving
some fried shallots
chilli paste fried with some oil and salt [for spiciness]
  1. To serve noodles, prepare a pot of boiling water, cook noodles and beansprouts together [quantity depends on own appetite].  Drip dry the noodles after  boiling and place on serving plate.
  2. Top up with all the condiements [sliced  potato, beancurd, tomato, eggs and char siew].  Put 2-3 scoops of hot soup [quantity enough to cover noodles] over noodles,  top with lettuce, fried shallots and lime wedges.  Add in fried chilli paste to serve [if you want spicy noodles].
    Very appetising and delicious noodle 
    Note: Can add more tomato sauce or any of the above ingredients according to own preference. Some people prefer to mix yellow noodles and rice vermicelli. All depends on own preference.


    Genevieve. said...

    Hi, I'm not sure whether you are still active with blogging,
    though I want to learn to make java noodles and came across your blog. It sounds awesome! Though I have a question, can I make the same thing using 100gm of pumpkin instead of sweet potatoes?


    Kimmy said...

    Hi Genevieve, glad you wish to try this noodle. It's really awesome esp. if you like sourish sweet gravies. I've not tried with pumpkin which may not give that same colour and texture to the soup. Perhaps you can try and let me know.

    Groovegore. said...

    Thank you Kimmy!
    I will let you know once I tried! :)

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