Wednesday, April 08, 2009


For this post, I had originally done the Sichew N'gau Hor (Pepper Beef Rice Noodle), but with red pepper, which didn't look too right. It had been sitting there for half a year without any write-up.

The other day at the supermarket, I chance upon fresh venison in the chiller section. These are farm-bred animals. Instead of doing a normal local fried dish with the meat, I chose to do a substitute on the old recipe od Sichew N'gau Hor. This time I made sure I got the green pepper to make it look authentically right, even though the substitute is unheard of.

The recipe is good for 4 persons. However, the proceduce below uses a quarter potion of the ingredients - a plate good for 1 person.


275 gm.Venison

1 Large Green Pepper (Diced)

2 Tbsp. Black Beans

1 Kg. Koay Teow
(Rice Noodle)

2 Large Onions

3 Cloves Garlic

2 Tbsp. Light Soy Sauce

1 Tsp. Sugar

2 Tsp. Cornflour

2 Tbsp. Mirin

1 Tbsp. Cooking Oil


Marinade the venison for at least 15 minutes before use.

Add a small pinch of baking soda, and soda bicarbonate as tenderizer if so desire.

Put in 2 tbsp. over hot wok. Fragrant the garlic, before adding in the rice noodle.

Sear the noodle. Then add about 1 tbsp/ of light soy sauce to give the noodle a bit of depth (just salt for white color noodle, or dark soy sauce for darker tone). Stir well to color evenly.
Scoop out and set aside.

Oil blanch the marinated venision. Quickly turn on all sides. Once the meat changes color (no longer pink), remove immediately and drain off the oil.

Reserve 2 tbsp/ of oil in the wok to fry the onion first. When slightly soft, add in the garlic, and fry until fragrant.

Add in the green pepper. Toss a bit to emit its peppery aroma.

Next drop in about 1 tsp. of fremented black beans. Mix well.

Introduce the blanched meat into the mix.

Give it another few turns.

Add in half a cup of water. Then add salt to taste.

Finally thicken with cornflour slurry. with a few drops of soy sauce added for color.

Scoop out and put on top of the fried noodle.


Emily said...

I think it takes a lot of patience to prepare it. But definitely makes a sumptuous meal.

Kong-Kay said...

not a lot... just visual how the dish will end up (not in the stomach), the rest will fall into place.

Food For Tots said...

Interesting recipe! We dun take beef so venision will be a better choice for us. Just wonder how your wok-in-action photos are captured. :)

Kong-Kay said...

in my kitchen, above my workbench are 2 florescent light boxes, with 2 tubes each. that lights the table where i take photos of the food. and it's bright enough to cover my stove and wok area. and i shoot at iso 400 for the 'action' shots all without flash and tripod. 1 hand on camera, and the other handling the food. for 'movement', i shoot continuous bust shots (i think with your olympus, you don't have to worry about camera shake). like the dropping of food into the pan, focus and shoot first before the stuff is dropped.

Food For Tots said...

Tks for the useful tips!


As the name implies, it's all about nothing! Kongkaying is like grasping in the air - more like hot air with occasional fartulence. Hopefully, something aromatic will come out of it! If not...

May the Farce be With You!


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