As we stepped into 2023, we carried the leftovers from the week’s feasting with us. I often wonder how to use up the bits and bobs and make it into a “new” dish to ring in the new year. No one wants to throw away good food, even though we have had enough at the main events, but simply reheating or laying out the same cold buffet is seldom appealing. This year, we ordered a large piece of honey roasted ham from our local butcher for a post Christmas party for lunch and games. I made plenty of side dishes, a pudding, we were also gifted a few boxes of sweet buns, called Pan De Sal. These are yeast-raised bread with sweet fillings or toppings originally from the Philippines, with my favourite flavours such as ube (purple sweet yam) and coconut. (I’m glad there are still a couple left in the fridge for me, thank you Jenna and Dezra!). Everyone had a great time and even took some of the surplus away – and I always have plenty of re-useable takeaway boxes, foils and bags for my guests. They were fed and watered….and then some.
We still have some ham left, aside from sandwiches, pie, as a cold cut salad with chutney, pasta bake, added to a pea soup or risotto, I have a couple more ideas. Last night, I made my simplified version of Singapore noodles. DISCLAIMER: There is NO SUCH THING as Singapore noodles in the city. This dish originated in Hong Kong, in the 50s and 60s in typical local cafe type eateries, called cha chaan tang. Naming the dish this way added some exotic interest. The key ingredient in this dish is curry powder to give it the colour and flavour. I have simplified the original recipe as my aim was to use up the ham. The original recipe has handfuls of various components, typically Cantonese barbecued pork, char siu (which I substituted with ham), chicken, eggs, prawns, peppers, beansprouts, Chinese chives and onion. After the richness of cream, butter, and cheese in the last week or so, a lighter and slightly spicy flavour is a refreshing alternative. This recipe below serves 2 generously.
Also, I love the idea that we have “surplus” to take into the new year. In Chinese culture, it is traditionally auspicious to have surplus (food) from one year to the next, so much so that the older generations will create dishes which signify this blessing. For me, it is a visible sign of God’s generosity and faithfulness – the Bible says “cast all your anxieties onto God, because he cares for you”*. Isn’t that just a beautiful promise for the new year?
200-250g rice vermicelli, see below for tips
1 red onion, peeled and thinly sliced
3 celery sticks, thinly sliced
1 sweet pepper, seeds removed and thinly sliced
3 medium eggs, beaten
300g ham, cut into strips
1 tablespoon mild curry powder (and if you want it spicier, add a bit more of the powder)
1 tablespoon light soy sauce
1 teaspoon oyster sauce
1 tablespoon ketchup
Vegetable oil
1. If you are using dried rice vermicelli (they come in nests in a packet), put them in a pan of boiling water, add a tablespoon of oil in it. Use chopsticks or tongs to loosen them in the water, do this for 3-4 minutes. Drain well in a sieve and put a plate over it to steam dry the noodles. Alternatively you can also use prepared rice vermicelli, you can usually find this in the chilled vegetable section in the supermarket. They can be cooked straightaway without prior preparation. While I like the convenience of the prepared version, I find they break up very easily during cooking which turns the final result a bit, “bitty” (I made up this word, but you get my point!).
2. Make the sauce. In a small bowl, combine the curry powder, soy sauce, oyster sauce, ketchup with 3 tablespoons of water. Stir well so the curry powder dissolves into the liquid, making sure there is no lump left. By doing this step will help the sauce stick to the noodles later. Don’t skip it.
3. Now make the omelette. Warm the wok or frying pan on medium heat, add a tablespoon of oil, swirl around to cover the surface of the pan. Add the beaten eggs and cook to a medium soft set (not runny). Remove it into a bowl and rough cut (using scissors are fine!).
4. Turn up the heat, add another tablespoon of oil in the wok, add the vegetables and stir fry for 3 minutes till they are cooked and tender but still with a crunchy bite. Remove into a plate and set aside.
5. Add a touch more oil in the wok, meanwhile loosen the cooked vermicelli with tongs or chopsticks and add them to the pan. Spread it out to cover the surface, cook on medium to high heat. Cook it this way for a couple of minutes, and add the sauce, using the tongs or chopsticks to lift and toss to distribute the sauce evenly.
Now I have to tell you, frying noodles in a home kitchen will inevitably have some sticking in the wok / pan. The first step above should eliminate excess moisture in the noodles (which we have tried to steam off as much as possible), and this should stop the noodles from clumping together. Restaurant style noodles use a lot of oil and are cooked in a seasoned wok (not non-stick variety) and they heat the wok till smoking before adding the oil. By heating the wok to smoking point, the heat burns off any moisture in the tiny crevices in the metal and instead the oil bonds into these nooks and crannies, which are far too small for the naked eye to detect, to create a smoother and non porous surface. This in turn prevents the noodles from sticking to the wok. For the home cook, I have given some adjustment and allowance to help you achieve this dish to a good standard without smoking out your house and soft furnishings. The best metals for stir frying are cast iron and carbon steel as they can take the very high heat that stir frying requires. If you have non-stick or Teflon coated pans, please do not over heat them as the coating cannot withstand the smoking temperatures. They are good for saute but not high heat frying.
6. Finally add the ham, vegetables and chopped up omelette, toss well in the noodles. Serve.
*1Peter 5:7. Some versions say cast all your cares, worries, concerns, once and for all on God, for he cares about you, with deepest affection and watches over you very carefully.
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