Stewed “Cat’s Ear” with Mixed Vegetables
It has been hot and rainy recently and we don’t have much appetite. Usually in such weather condition, Cantonese would make rice congee. But my family prefer noodles, dumplings or wontons. So I made this noodle called Cat Ear, named after its shape.
It’s easy to make, and similar to gnocchi of pasta, perfect for rich sauces. Instead of pressing the gnocchi with a fork to make ridges, it’s pressed on a straw or bamboo woven surface. The ridges can hold more sauce. I would stew them with mixed vegetables.
For the noodle –
All-purpose flour, 2 cups;
Water in room temperature;
How to do –
1. In a big mixing bowl, put in 2 cups of flour, 1tsp of salt, and water, little by little. Mix till flaky;
2. Knead to dough, then covered with wet towel, rest for half an hour;
3. Knead again till the dough smooth;
4. Sprinkle some flour on board, flat the dough into a sheet, about half centimeter’s thick;
5. Cut into about 1inch small doughs;
6. Now let’s shape the noodle. Take a dough, press and push the dough with your thumb in a straw or bamboo woven surface. If you don’t have such container, then just press and push in your cutting board;
7. Sprinkle some flour on in case they stick together.
For the broth –
Dry shiitake mushroom, 4, 40g. This is one of the important ingredients in Cantonese cooking. It produces meaty and earthy flavour for sauces or broth. It can be easily obtained in any Asian grocery store. Try to purchase the best quality ones, they are thick, juicy and sweeter;
Extra firm tofu, 100g;
Potato, 1, about 150g;
Green radish, 150g;
Garlic, 3 cloves;
Spring onion;Fried chili, optional;Chinese aged vinegar;Sesame oil.
How to do –
1. I don’t use meat in this recipe so dry shiitake mushroom is a must-have in this recipe. Soak them in cold water overnight or hot water for 1 hour till they are soft enough to cut. Cut them into about 1 inch dices. Keep the water for soaking the mushroom;
2. Tomato peeled, cut into big cubes also;
3. Potato, carrot and green radish also peeled, cut into similar size;
4. Firm tofu also cut into cubes;
5. Shallot and garlic sliced;
6. Heat some oil in hot pan, fry the shallot and garlic till fragrant and golden;
7. In with the tomato, fry till juice released;
8. Put in the rest vegetables cubes, mix well and pour in water till everything covered. Lid on, bring to boil in high heat then simmer for 5 minutes in medium heat;
9. Have a taste and season with 1tsp of salt and sugar. Then add the cat ear in, mix well, lid on, bring to boil in high heat then simmer for 20 minutes in medium heat;
10. The classic way of having this noodle is to mix with some chili oil or fried chili flakes, but it’s optional if you don’t eat spicy food. But Chinese aged vinegar is necessary. Also sprinkle some chopped spring onion and sesame oil.