Who is Sei Gu Ma?

A prolific top chef and cleanliness specialist by nature, Sei Gu Ma’s culinary skills were honed over the years through her daily cooking ‘expeditions’ for her family of fussy eaters, as well as her perfectionist streak in maintaining high standards in every dish she whips up. Not one to rely on written-down recipes, Sei Gu Ma excels purely on her intricate sense of smells and flavours, and a determination to satisfy the taste buds of her captive audience and supporters. Coupled with the fact that she is a pure Cantonese at heart, her long list of 招牌菜 includes no less than Sliced Beef with Bittergourd in Bean Sauce Stew, Stewed 3 kinds of Mushrooms, Fu-Yong Egg, Pig Trotters in Black Vinegar and of course, traditional Cantonese soups such as Lotus Root and Watercress.

If you find yourself wiping your saliva as you are reading this, then don’t hesitate any longer! Read on the blog and give us your comments/ratings on the dishes which you think are worthy to be labeled as Sei Gu Ma’s Signature Dishes! We, SGM blog administrators, welcome all views and will convey them, lock stock and barrel, to Sei Gu Ma HM (Her Majesty) for her information and pleasure.

Friday, June 24, 2011

Fried Hong Kong Noodles


Fried Hong Kong Noodles is one of Sei Gu Ma's signature dishes. It is very popular among her nieces and nephews during Chinese New Year at one of our relative's house. This is also easy to whip up and tastes even better the next day.



Ingredients:
  • Char Siew (to slice into smaller pieces)
  • Vegetables (refer to picture for Sei Gu Ma's preferred vege)
  • 3 small Onions (cut into strips)
  • 1 packet of Egg Noodles










Method:

Preparing the egg noodles
  1. Place egg noodles into boiling water.
  2. Cook egg noodles until the water boils
  3. Drain and set aside.

Preparing the seasoning:
  • 3 tablespoons of oyster sauce
  • 1 teaspoon sugar
  • 3 tablespoons of water
  • 2 teaspoons of dark soya sauce
  • Mix them in a bowl

Preparing the fried noodles:
  • Heat 3 tablespoons on oil in wok
  • Fry onion strips till it changes colour slightly
  • Add vegetables and fry with the onions till half cooked
  • Add noodles
  • Place char siew slices on top of the noodles.
  • Add seasoning and half a bowl water on the noodles
  • Cover the wok for about 3 to 4 minutes.
  • Remove lid and mix the noodles well with char siew and vegetables




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