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Tung Hoon, also known as Glass noodle, Mung Bean Threads or Cellophane noodles has got to be one of my favourite noodles. It cooks quickly and it absorbs the flavours from whatever you are cooking it in. They are clear coloured noodles made of Mung Beans (but of course!) . I really should do a google on what mung bean is actually.
I had a craving for tung hoon and seafood. I had some seafood from my last loot sitting in my freezer…perfect! I made such a huge batch…enough to feed 8! Total cost of making this one dish meal which was totally satisfying…all of SG$13. Packed a portion for lunch today, and can I say with the gloomy and wet weather outside, this has totally lifted my spirits! It is amazing how food can change my day.
This dish came out better than I expected. It is so versatile too. I will get creative with this recipe again real soon.
Ingredients:
6 portions of dried tung hoon
400g Chinese cabbage, diced
2 inch ginger sliced
4 garlic cloves, bruised with skin on
7 white pepper corns
3 cups hot water
300g firm white fish fillet, cut to bite size (if it comes with the skin on, take it off but put the skin aside)
20 prawns shelled (keep the head, tail and all of the shell aside with the fish skin)
4 squid hoods, cut to strips
3 tablespoon canola oil
3 garlic cloves, minced
2 yellow onions, minced
1 tablespoon grated ginger
2 stalks of spring onion, minced
300g crab meat
2 egg yolks (optional. I just had them)
½ cup dried shrimp
4 dried scallops
1 tablespoon soya sauce
1 tablespoon chinese wine
Method:
1) Place the fish skin, prawn shells, pepper corns, garlic cloves and sliced ginger and hot water into a small pot. Simmer this for 1 hour. Drain it. This will be your seafood stock.
2) Soak the dried shrimp and dried scallops in hot water till they go soft. Shred the scallops.
3) Heat the oil in a big pot till it is pipping hot. Add the onion and sauté till they go transparent.
4) Add the minced garlic, dried shrimp, shredded dried scallops, spring onion and grated ginger. Sauté till it is fragrant.
5) Add the diced Chinese cabbage, stir well to combine.
6) Add the squid, prawns and fish in, and stir well to combine.
7) Add the seafood stock and stir well.
8) Add the crab meat and stir well.
9) Allow this to simmer for 10 minutes uncovered.
10) In the mean time, soak the tung hoon in hot water for 2 minutes and drain.
11) Add the soaked mung beans into the seafood mixture. Stir well so that it is well combined.
12) Allow this to come to a boil. Once it is boiling, turn off the heat and add the 2 egg yolks. Quickly stir quickly and well so the egg yolk is evenly distributed.
13) Serve immediate.
Ingredients for my seafood stock
Stock drained
I use cheap chinese wine
Spring onion minced
Chinese cabbage
Chinese cabbage diced
Onion, garlic, ginger, egg yolk, soya sauce and chinese wine prepped
Tung Hoon
This is what it looks like before soaking
Tung hoon ready to be drained
Frying up the onions
Dried shrimp and scallops added
Spring Onion added
Cabbage added
Fish, squid and prawns added
Seafood stock added
Crab meat added
Drained tung hoon added
tired