What is a Noodle?

A noodle is food made from unleavened dough that is cooked in a boiling liquid. Depending upon the type, noodles may be dried or refrigerated before cooking. The word noodle derives from the German nudel (noodle) and may be related to the Latin word nodus (knot). In English, noodle is a generic term for unleavened dough made from many different types of ingredients. Noodles exist in an abundance of shapes.

Which country created the first noodle?

Today Italians are credited with their pasta noodle dishes but in actual fact a 4,000-year-old bowl of noodles unearthed in China is the earliest example ever found of one of the world’s most popular foods, scientists and the National Geographic reported. It also suggests an Asian—not Italian—origin for the staple dish. The first written account of noodles is from the East Han Dynasty between AD 25 and 220. In October 2005, the oldest noodles yet discovered were found at the Lajia site (Qijia culture) along the Yellow River in Qinghai, China. The 4,000-year-old noodles appear to have been made from foxtail millet and broomcorn millet.

Davjon

With that in mind, when Davjon - probably the greatest noodle manufacturer (See Davjon website link here) asked me to sample, test, cook and talk about their fresh noodles, how could I say no. After all, the Chinese created the first noodle and with a humble wok, I took the challenge to stress test their noodles.

I met with Susanna, Alexia and Hayley at Sweet Mandarin who brought four products for me to test 1) Won Ton Pastry 2) Shanghai Noodles 3) Thin Egg Noodles and 4) Thick Egg Noodles . MY RATINGS KEY

***** outstanding will definite use in restaurant and will recommend to my cookery school students

****good will use now and again in restaurant but forsee home cooks will struggle with this product

*** ok but hard to use ands needs improvement in taste and/or packaging

 Won Ton Pastry *****

Taste: Light, non greasy, eggy flavour.

Texture: When fried, creates beautiful air bubbles enhancing the crunchy texture. When boiled the won tons are silky and smooth…testimony that the translation of a won ton is ‘swallowing a cloud’.

Good: I liked the fact that the pastry was thinly rolled out and all pieces were evenly cut and rolled out.  Easy to use and do not stick together.

Improvement Tips: I felt that it needed a sealable package to prevent air drying out the pastry and more emphasis on the packaging that the pastry is very versatile – it can be fried, boiled, steamed.

Shanghai Noodles ***(*)

Taste: Absorbs the flavour of the dish but an element of oily residue can be detected.

Texture: Heavy suet like noodles made from rice wheat. It has a springiness to its texture and has that chewiness and elasticity but perhaps a bit too hard in the noodle bite.

Good: Easy to cook and non sticky – used for Shanghai Beef Noodles…which can be replicated at home.

 Improvement Tips: Unattractive packaging makes it look like a pack of worms. 

Fresh Thin Egg Noodles*****

Taste: Lovely flavour and you can really taste the fresh noodles in these thin noodles.

Texture: Has a springiness in the noodle bite and retains its cohesivity in a noodle soup dish. Bonus was that the noodles were not too chewy.

.Good: Easy to use and perfect for restaurant dishes.

Bad: Packaging wrong size and the vacuum packed look negated the notion it was a ‘fresh’ product.

Scientifically – A typical Chinese raw noodle has the following measurements: springiness 0.96, hardness 1,200 grams, cohesiveness 0.66, and chewiness 750 grams. 

Why is this important?
Noodle texture is an important quality characteristic. Based on the noodle type and the marketplace, noodle texture can be hard bite or soft bite. For example, Udon noodles are usually softer and more elastic while other noodles are harder and chewier in bite.

Fresh Egg Thick Noodles****

Taste: Delicious stir fried. Can really taste the freshness of the noodle and the intensity of egg.

Texture: Has a springiness in the noodle bite and the ribbon effect of the noodles creates a multi-dimentional texture.

Good: Great taste

Improvement Tips: Very hard to cook, stick together and needs instructions on how to cook them for the optimum dish. In addition, restaurants generally do not use thick noodles – this product would only be saleable in takeaways.

Cooking

Noodles may be cooked from either their fresh (moist) or dry forms. They are generally boiled, although they may also be deep-fried in oil until crispy. Boiled noodles may then be stir fried, served with sauce or other accompaniments, or served in soup, often with meat and other ingredients. Certain rice-noodles are made directly from steaming the raw rice slurry and are only consumed fresh.

Unlike many Western noodles and pastas, Chinese noodles made from wheat flour are usually made from salted dough and therefore do not require the addition of salt to the liquid in which they are boiled. Chinese noodles also cook very quickly, generally requiring less than 5minutes to become al dente (firm but not hard) and some taking less than a minute to finish cooking, with thinner noodles requiring less time to cook. Chinese noodles made from rice or mung bean starch do not generally contain salt.

Measuring Noodles

Most dried noodles doubles in volume when cooked and fresh noodles increase by one and a half times. For accuracy, measure noodles by weight rather than by cup. The general rule is one pound of dry noodles will serve six as an appetizer or four as a main course. Remember – shapes may vary in size according to the manufacturer, so use these measurements as generalizations.  The easiest way to measure noodles is to use your digital scale. 4 ounces of uncooked noodles = a 1-inch diameter bunch of dry noodles = 2 cups cooked noodles.  

How To Cook Noodles Properly

Important Rule: Noodles should be prepared just before serving it.  

Sweet Mandarin Cookery School teaches a Dim Sum Masterclass. Its been so busy that we’re full till October 2010 and I’ve had to add an extra date for the people who really really really want to learn. So here’s a date for your diary: 8th August. Its first come, first served. For more information, go to www.sweetmandarin.com To book your place on the Sweet Mandarin Cookery School click here or email lisa@sweetmandarin.com

As a British Born Chinese, I have lived a very British way of life being educated in Manchester and Australia. However, throughout my life, I grew up with the backdrop of serving and cooking in the family restaurant and continue my involvement in the catering empire as a co-owner of Sweet Mandarin Restaurant (www.sweetmandarin.com).

(Illustration by Lisa Tse “To The Ruler, the People are Heaven, to the People Food is Heaven”)

Chinese food has had an overwhelming presence in my life and been the catalyst for my hunger for understanding China and the significance of food in its culture. This series explores the cities where I stayed, the lives that crossed my path and the amazing food with a story to tell. China is a captivating and vivacious collection of diverse cities, provinces and regions. In the south, Guangdong, the Cantonese speaking region is renowned for its steaming, boiling and stir frying and dim sum feasts which we have become accustomed to and love in the western world. Beijing in the coldest area of China boasts the Emperor’s banquet, the world famous Peking Duck and hot pot. In the east, Shanghai offers its famous Shanghai Dumplings, whilst the Sichuan provinces easily provide the hottest and spiciest cuisine.

I finally arrived at Guangzhou which is famous for its “dim sum”. Literally translated, “dim sum” means “to touch your heart”. Guangzhou is north of the Pearl River Delta, adjacent to Hong Kong and holds a special place in my heart as the place where my family originates from. The nickname for this province is “Flower City” because flowers keep blossoming all year round.

(Five Ram Statute in Guangzhou)

It also holds the myth that there were five celestials riding five rams with rice in their mouth. The celestials gave the rice to the residents of Guangzhou and blessed the province with good harvests and an abundance of food. Today, the celestials have flown away but the five rams have been turned into stone sculptures in the Yuexiu Park area. The blessings have seemingly been fulfilled and the city is brimming with masses of people, bicycles and restaurants.

To date, there are over 10,000 restaurants in the city, with seats for over 500,000. The people of Guangzhou are natural born gourmets. Food in Guangzhou is famous worldwide. Indeed in 1927, Chiang Kai-Shek, the leader of the nationalist party responsible for unifying China, set up his headquarters in Guangzhou and enjoyed dining at the many restaurants serving dim sum.

(Dim Sum Mania on Sunday Mornings)

Dim sum is often referred to as “yum cha” (??) which means “drinking tea”. This interchangeable expression originated from the teahouses which set up along the Silk Road. The Silk Road linked China to Syria and was travelled by merchants and farmers trading their silk, gold, ivory, spices, exotic animals and plants. Travellers and rural farmers, exhausted after working hard, would also go to teahouses for a relaxing afternoon of tea. At first, it was considered inappropriate to combine tea with food, because people believed it would lead to excessive weight gain. However, people later discovered that tea can aid in digestion. Therefore, teahouse owners began adding more variety of snacks, so the tradition of dim sum evolved.

(Dim Sum Restaurant – Old Hong Kong)

Dim sum mania spread to Hong Kong as the Guangzhou population immigrated to Hong Kong in the 1920s. Chinese restaurants grew exponentially in Hong Kong and soon dim sum was available from 6am through to late afternoon. Restaurants in Hong Kong and Guangzhou became filled mainly with the elderly population who often gathered to eat after the morning session of tai chi exercises, often enjoying the morning newspapers.

In the west, dim sum came about as a natural result of Chinese immigrants moving to the western world. When Europe started trading with the Orient, the seaport of Guangzhou became the gateway to the West. The Chinese readily absorbed these cosmopolitan influences, and being great travellers themselves, emigrated to the United States of America and the United Kingdom. They were the first to make Chinese cooking known to the Western world and as a result dim sum has become the firm favourite of the Western world.

(A Packed Dim Sum Session)

Go to a Chinese restaurant on a Sunday afternoon and you will be greeted by a sea of Chinese families spanning three generations. Dim sum is the Chinese equivalent of French hors d’oeuvres or Spanish tapas. It’s a colourful and loud dining experience starting with the rush for vacant seats and the hustle and bustle of the gesticulating waiters selling their dim sum specials from their trolleys. Bamboo containers filled with steamed dim sum are stacked high and quickly snapped up. Waiting on staff ask what kind of tea we want to drink offering a vast array of jasmine tea, oolong tea, pu-er tea and green tea which helps to wash down the dim sum. The noise of the chatter of the diners is deafening. It’s a busy, frantic affair and there is an air of organized panic in the restaurants, which adds to the excitement and entertainment. Dim sum is an overwhelming introduction to the Chinese nation’s love of food, gregariousness and cheerful chatter.

I love dim sum. There are over 200 dishes to choose from. One Cantonese saying goes that anything that walks, swims, crawls, or flies is edible. Another says that the only four-legged things that Cantonese people won’t eat are tables and chairs.

The range of cooking skills required to make dim sum is vast. There is usually a dim sum master overseeing his section of the kitchen and there is a real art involved in making the dishes. Some dishes are steamed, others are fried. Some are baked. The variety of tastes is also mind boggling – sweet, sour, savoury and chilli.

(Left: Har Gow, Right: Siu Mi)

There are firm favourites such as “har gow” (prawn dumplings wrapped in translucent rice paper), “siu mi” (pork dumplings) and “char siu bow” (pork buns in a white fluffy dough). If you are feeling more adventurous, an eye opening experience with a stronger flavour is “fung jow” (chickens feet in yellow bean sauce and chillis). One caveat – this particular dish is not for the faint hearted. The sweet dishes for dessert range from the egg custard tarts which are extremely delicious to sago pudding or mango pudding which are refreshing and a great ending to the dim sum experience.

(Me (Left) learning how to make dim sum with my sister (centre) and mother, Mabel (Right))

A meal in a restaurant opens the taste buds, but cooking dim sum for my friends and family widens all the senses. I learnt the authentic recipes from Guangzhou and used them at Sweet Mandarin. Together with my sisters, Helen and Janet we made every dim sum from fresh. Stuffing and shaping wontons was the real family enterprise. We made the stuffing from a light prawn mince and wrapped the teaspoon of filling with a fine egg based pastry. We all left our individual stamp on the won tons in the way we crimped the edges. I added a flamboyant tail on these wontons, which can then be dipped in the sweet and sour dip. My everyday rituals of properly selecting produce, cooking and presenting a meal, which I have inherited from my family, have given me an insight to see the meaning of my own cooking as a metaphor for life.

I would love to share with you our recipe on making this exquisite dim sum.

Ingredients
For the Prawn Filling
250g pack shrimps
2 tsp soy sauce
1 tsp sesame oil
1 tsp potato starch
1 egg white
1 tsp salt
1 tsp sugar
Hot vegetable oil to lightly fry the wontons
Ingredients for the Wonton Wrappers
1 tsp sugar
1 tsp salt
1 egg yolk
1 tsp potato starch
1/4 cup of water
2 cups of plain flour
Dressing for the wontons
Serve with Sweet Mandarin’s The General Tse’s Sweet and Sour Sauce
Method to make the wonton pastry
1. Kneed the ingredients together into a ball. The consistency is dough like.
2. Leave in the fridge for half an hour.
3. Roll out into a very thin sheet (as thick as a piece of paper) with a rolling pin ensuring there is plenty of flour to avoid sticking.
4. Cut into squares 3inches squared.
Method to make delicious and easy wontons
1. Put all the prawn mixture into a food processor and mix thoroughly.
2. Shape into balls the size of walnuts.
3. Place the filling balls into the centre of the wonton wrappers. To make the tail, gather the four edges and twist together.
4. Heat oil
5. Place wontons in hot oil for 5-6 minutes or until cooked through.
6. Drain from oil.
7. Serve the wontons with the Sweet Mandarin’s General Tse’s Sweet and Sour Sauce.

Sweet Mandarin Cookery School teaches a Dim Sum Masterclass. Its been so busy that we’re full till October 2010 and I’ve had to add an extra date for the people who really really really want to learn. So here’s a date for your diary: 8th August. Its first come, first served. For more information, go to www.sweetmandarin.com To book your place on the Sweet Mandarin Cookery School click here or email lisa@sweetmandarin.com

#981 Sweet Nothing – Pot au chocolat

I have an exceptionally sweet tooth that its embarrasing.
‘How many sugars do you want in your tea?’
‘Four please’ I respond
‘Four!!! Is that enough?’ said sarcastically
‘Oh go on make it five then’.

When I’ve been especially good, I give myself a little bit of Heaven on Earth, a pot au chocolate. Hey I know I’m Chinese but we Chinese can cook a mean dessert and even give the French a run for their money. I buy the real chocolate, the 72% chocolate to make this exceptional dessert. It feels really naughty and indulgent. There have been occasions when I make the batch. Eat the batch. Wash the pots and you didn’t even know a masterpiece was made. Selfish? Totally. Naughty? Oh Yes. But my goodness, or should I say Ooh la la, are they good. And that’s why my pots au chocolat make #981 Sweet Nothing.

Here’s my recipe
Serves 4
Ingredients
550g 72% chocolate
6 egg yolks
125g icing sugar
250ml full-cream milk
1 pint double cream
25g blueberries to dress

Method: How to make pot au chocolat
1. Melt the chocolate over a bain-marie.

2. Beat the egg yolks with the icing sugar.

3. Boil the milk and cream together and combine with the melted chocolate and sugared egg yolks.

4. Pour the mixture into individual ramekins and cool. Refrigerate until required and add some blueberries to dress.

If you want to try them, I’d be happy to save one for you (since its you)…..so when are you coming to visit me?
Book here for your oh so naughty pot au chocolat.

We hosted a competition on Twitter for a bit of fun. I asked what was your favourite beef dish and we waxed lyrical about the wonderful ways of beef – as well as pondering where did that phrase “I got beef with you” come from. I’m pleased to announce that the winner of this competition is @markkelly333 with his request for Beef and Green Peppers and Blackbean Sauce. It is a quick and easy recipe – and the beef is easily inter-changeable with chicken, pork, prawns or vegetables.

Best wishes and sweet dishes to you and your family

Lisax

STIR FRIED BEEF / CHICKEN / PORK WITH BLACKBEAN SAUCE

10 – 12oz beef steak / topside rump
1 small onion
1 small green pepper, cored and seeded
1-2 fresh red / green chillies cut into small circles
2 tablespoon of black bean sauce
½ teaspoon minced garlic
1 teaspoon light soy sauce

Marinade
½ teaspoon light soy sauce
½ teaspoon salt
½ teaspoon sesame oil
½ teaspoon bicarbonate of soda
1 tablespoon of water
1 teaspoon of potato starch
1 teaspoon of oil

1.    Cut the beef / pork / chicken into thin slices
2.    Marinate for about 20 minutes and leave in fridge.
3.    Cut the onion and green peppers into small triangular pieces.
4.    Heat the wok and add oil.
5.    Blanch the meat for about 1-2 minutes until the meat is cooked.
6.    Drain the meat.
7.    Heat the wok. Add a tablespoon of oil
8.    Add in the garlic for a few seconds
9.    Stir fry the chillies
10.  Stir fry in the peppers, onions for about 1 minute.
11.  Add in the meat
12.  Add in the blackbean sauce and soy sauce and blend well.
13. Season with salt / sugar / shaoshing wine.
14. Add in stock
15. Thicken with potato starch
16.  Serve.

I’ve received loads of emails about prawn toast. If you have tried to make prawn toast and it turns out a) burnt b) soggy c) too greasy this is my Sweet Mandarin Internet Cookery Lesson for you. Follow us on Twitter (@sweetmandarin)

At the Sweet Mandarin Cookery School, I teach you how to make the perfect prawn toast….and its as easy as ABC. They make great hor d’oeuvres and are wonderful party additions for any occasion.  If you know how to spread jam on bread, you’ll know how to make my wonderful sesame prawn toast.

Recipe for Sesame Prawn Toast

If vegetarian, one can use tofu or mushroom alternative. If you don’t like prawn – try chicken!

Ingredients
•250g of raw de-shelled prawns blended into a paste
•1 tbsp shaoshing wine
•0.25 tbsp white pepper
•0.25 tbsp salt
•6 slices white bread (large medium thick), crusts removed and cut into quarters
•5-6 tbsp sesame seeds

Method
•Prawn Paste : Place all the paste ingredients in a food processor and blend until you have a smooth paste. Place the prawn in a covered container for 15 minutes.
•Toast: Spread the prawn paste on one side of the bread with a palate knife or knife, so that the bread is evenly coated. Repeat this with all the slices of bread. [Now isn't this as easy as spreading jam on bread!]. Place the sesame seeds on a plate and lay the bread (paste side) on the sesame seeds gently pressing them in. Shake off any excess and this baby is ready for a hot bath!

To Cook
• Preheat oil in a deep fryer or in a wok until hot. Turn down heat to moderate.  Deep fry the bread in batches prawn side down, for 2-3 minutes, until the slices are golden brown. Remove from the oil, drain them on kitchen paper and keep warm in a low oven while you prepare the remaining slices.

Hot Oil Tester

How hot is hot? The heat is radiating from the wok but is it hot enough? If you see smoke – its too hot.  If the oil is not hot enough, the prawn toast will not cook well and the bread will soak in the oil making it greasy and soggy. If the oil is too hot, it will burn the bread.

Try this simple but effective test – get a pair of unpainted bamboo chopsticks (that are dry not wet) and stick the end into the oil.  If the oil bubbles rapidly, the oil is ready for cooking. [Note to cooks - don't use painted or coloured chopsticks as the hot oil will burn off the colour.]

To Serve
•Slice the toast in small squares or triangles with small bowls of sweet and sour sauce or sweet chilli sauce.

The Secrets to Perfect Prawn Toast

1)  ensure that the filling (whether prawn or chicken paste) is spread to the very edges of the toast (this avoids the bread from getting burnt);

2) ensure that the layer of raw meat is evenly spread and is not too thickly applied.  A thick layer of raw meat on the bread leaves the meat not being thoroughly cooked or if you leave the prawn toast in the deep fat fryer until cooked, the bread ends up being greasy and soggy; and

3) ensure you cook the prawn toast in hot oil (see hot oil tester above)

Hope that helps. Let me know how it goes. If you want the recipe or have any other questions, drop me an email at sweetmandarin@gmail.com For more information about Sweet Mandarin Cookery School : www.sweetmandarin.com

Best wishes and Sweet dishes to you and your family

Lisa

(me cooking @debbas’ chicken n cashewnut)

I met a really great guy – what you’d call the glue that connects people. He’s @debbas and he has helped me via Twitter even though he doesn’t even know me! So I thought he would deserve his favourite dish Chicken and Cashewnuts. If you want to know more about @debbas, check out his sites are www.wearelogos.com , www.weareprinting.com and www.baramenities.com – he’s friendly, willing to help and a good Twitterer to follow.

Chicken and Cashewnuts Recipe for @debbas

250g Skinless Chicken breast (boneless) cut into cubes

Method:

1. Choose skinless chicken breast meat. Cut into bite-sized pieces.
2. Marinade chicken pieces with oyster sauce, sugar, soy sauce and potato starch (potato starch stops chicken getting rubbery and gives it a lovely silky texture).
3. Heat a wok until hot and pour a tbsp of vegetable oil
4. Cut onion into cubes. Cut garlic into slices. Fry onion & garlic until fragrant.
5. Add in chicken & vegetables. Add tbsp of sesame oil. Stir-fry until chicken is cooked.
6. Add potato starch mix. Stir until the sauce thickens.
7. Remove from heat and pour in cashewnuts. Serve with steaming hot jasmine rice.

Calories for 350g of chicken and cashewnut 311kcal. Above recipe serves 2-3.

Follow us on Twitter (@sweetmandarin) – my tweets about cashewnuts

• One cashew tree produces between 200 – 300 cashew nuts a year (not a lot eh!)
• The cashew is a tree. Its fruit is shaped like a boxing glove. Its seeds r my delicious cashewnuts
• One cashew tree mades 10-15 chicken cashewnuts….interesting eh.
• Time to make a cashewnut chicken…..blazing the the wok…drop of sesame oil…hhmm smells wonderfully nutty.