Cintan Hall Of Fame Noodles

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Ingredients A
  • 21 pcs Cintan Non Fried Noodles
  • 200g minced chicken meat
  • 100g minced crab meat or prawn meat
  • ½ tsp ground white pepper
  • 1 tbsp Yeo’s Spicy Soya Bean Paste
  • 1 tsp sugar
  • 2 tbsps chopped coriander leaves
Ingredients B
  • 2 tbsps cooking oil
  • 2 cloves garlic (chopped)
  • 1 can [425g] Yeo’s Baked Beans
  • 1 tbsp sugar
  • ½ tbsp Yeo’s Spicy Soya Bean Paste

15 pcs tofu skin [11cm X 10 cm]

初十 金玉满堂(茄汁豆金旦卷)
  • A : Cintan 风干面1块、鸡肉碎200克、螃蟹肉碎或虾肉碎100克、白胡椒粉½茶匙、Yeo’s 香辣豆酱 1 汤匙、白糖1茶匙、莞荽叶茸2汤匙
  • B: 食油 2汤匙、蒜头 2瓣(剁碎)、Yeo’s 茄汁豆(425克)1罐、白糖1汤匙、Yeo’s 香辣豆酱 ½ 汤匙

腐皮 15 片(11 X 10 公分)

  1. Bring water to a rolling boil & cook Cintan Non Fried Noodles until al dente, drain & put into a mixing bowl, toss in the rest of ingredients A, mix into filling.
  2. Place a piece of tofu skin & scoop 2 heaped tablespoons filling over. Roll up the tofu skin like a swiss roll and at the end, spread some egg wash to seal it. Twist both ends to shape like a sweet. Repeat until all the noodle mixture are wrapped.
  3. Heat sufficient cooking oil in a wok, using medium heat; deep fry the noodles roll until golden, remove & drain on paper towels.
  4. Keep about 2 tbsps of oil in the wok, sautégarlic until golden brown, add Yeo’s Spicy Soya Bean Paste and continue sautéing until fragrant.
  5. Add in Yeo’s Baked Beans and bring to a boil, season with sugar to taste.Return all the noodles roll into the baked beans mixture, mix well and serve immediately.
  1. 煮滚水把 Cintan 风干面川烫至刚熟,沥干盛入盆中,加入材料A拌匀成馅料。
  2. 舀 2 汤匙馅料铺在 1 片腐皮上卷起,头尾以蛋液封口,然后扭成糖果状。重复步骤至材料用完。
  3. 起锅热足够的油,以中火把腐皮面卷炸至金黄色,盛出以纸巾吸干油。
  4. 留 2 汤匙油在锅里,把蒜头爆香至微黄,然后加入Yeo’s 香辣豆酱,继续炒至香。
  5. 加入Yeo’s 茄汁豆煮至滚,以糖调味,把腐皮面卷回锅,兜匀即可盛出上桌。