This are one of the most intimate recipe for me, few of my favourite childhood dishes, which was meant so much to me, specially for the fried noodle, because my mom only cooked this noodle on certain festive day. Comfort and ensuring hug from my mom for this cold cold winter.

If usually I only chop chop the seasoning on my previous friend rice and noodle, this recipe need quite extra care. You need to grind some spices into paste and slice some of other ingredient as well. Which mean this dishes are suitable if you have bunch of spare time. 

I tried to mimicking my mother as good as I could, which again, ingredient are quite different back into my home country, the shallot are different, the type of celery are different too, even the noodle, but I just try to find the almost similar ingredient as I could.

But I have to remind you, this are so garlicky, yum hehe, with a bunch of white pepper, if you want some edge, you can used black pepper for strong and smoky flavour. What make this different are, I also used some candlenut in the recipe which add some creamy texture, if you don’t have candlenut near you, you can replace it with cashew for same amount or just a lil bit more.

Cooking this dishes remind me of pad Thai, since it also used nut for base, peanut to be exact. Actually everything is quite simple and basic, the guest based ingredient only candlenut. 

Base on the base paste for this dishes, you can enjoy Fried rice and fried noodle. So shall we? Hug from mommy

MY MOTHER FRIED RICE AND FRIED NOODLE

Base Paste Ingredient (blend into paste and this below recipe are enough to make 1 recipe of fried rice and 1 recipe of fried noodle)

• 6 fat garlic
• 3 fat French shallot
• 11/2 tsp white pepper
• 4 candlenut/4-5 cashew

MY MOTHER FRIED NOODLE

SERVE 3 Small Portion

INGREDIENT

• 1/2 portion from “Base paste” above
• 1 celery, slice it as your preference
• 150 gram noodle ( I choose one that look like tagliatelle but smaller in width, or you can used ramen noodle) 
• 2 medium size carrot, slice it julienne
• 50 gram white cabbage, slice it (you can add it as you want, I was did fridge forage and only find a few of them)
• 11/2 tbs sesame oil
• 3 tbs sweet soy sauce (this what make this dishes different)
• Sea salt and pinch of sugar to balance the flavour
• 2 tbs vegetable oil
• Fried shallot to serve

HOW TO

1. To cooked the noodle, in medium size pot, put water into boiling then put inside the noodle, cooked just aldente, drain and shock it with cold cold water. This technique will make the noodle chewy in texture. Set aside.
2. In hot medium size pan and high heat (my mom using wok and wood to cooked this, in a high heat so it can produce delicious smoky flavour), put inside the paste and the oil, sautéed until it fragrance then put inside the carrot, celery and cabbage, sauteed for a while then continue by put the noodle in.
3. Do quick stir and season with salt, sesame oil and sweet soy sauce. Before adding some extra sugar give it a taste and check the balance. Let sit in a heat for a while, but keep an eye, don’t let it burn *hehe.
4. Take out from the heat when the noodle look shiny and not clumpy. 
5. Ready to serve. sprinkle with fried shallot (you also can used fried onion).

MY MOTHER FRIED RICE

SERVE 2 Portion

INGREDIENT

• 1/2 Portion “base paste” above
• 2 scallion, chop, separated the white and the green part (the white part are used for sauteed to flavour infuse and the green part are springkle near the end of cooking to preserve the freshness
• 2 carrot, dice it
• 50 gram cabbage, slice it
• 1/3 cup petit pois (small green bean)
• 2 small plate of cooked cold jasmine rice or basmati (more less about 200 -250 gram cooked cold rice, but basmati rice are not as fragrance as jasmine rice for this recipe)
• 2 tbs sesame oil ( I used light sesame oil, of yours are the thick and dark one decrease the amount, so it wont over power the original flavour of the rice)
• Sea salt and pinch of sugar to balance the flavour
• 2 tbs vegetable oil
• Fried shallot to serve

HOW TO

1. In hot medium size pan and high heat, put inside the paste and the oil, sautéed until it fragrance then put inside the carrot, white part of the scallion and cabbage, sauteed for a while then continue by put the cold rice in. Lastly put the petit pois.
2. Do quick stir and season with salt and sesame oil. Before adding some extra sugar give it a taste and check the balance. Let sit in a heat for a while, but keep an eye.
3. Take out from the heat when the rice look shiny and a bit dried. Springkle with green part of the scallion, stir it through.
4. Ready to serve. sprinkle with fried shallot (you also can used fried onion).