Left behind…

We still had these stalks of leek left behind after Chinese New Year…

Leek

…and they had started to dry up so I decided to take one and cook something with it – I did not want to use all as my missus might have something in mind.

She told me that she would use just the bulb and the stalk close to it but not the leaves. I think that would be such a waste so I would use all except for the parts of the leaves that had withered and turned brown. I sliced them thinly like this…

Ingredients

…and got the other ingredients ready as well – the usual suspects, the peeled and thinly sliced shallot and two cloves of garlic, peeled and chopped, one chili, seeds removed and thinly sliced and some of the leftover bak kua (barbecued meat), cut into thin strips. Lap cheong (Chinese sausage) would be good too but we have run out and do not have any in the house.

I still had half a packet of the bihun or noodles that they use for Penang assam laksa so I decided to use what’s left of it. I fried some of it once but found the texture rather hard and rubbery and did not quite like it. I can’t remember if I blogged about it but when I shared the photograph on Facebook, a cousin of mine said I would need to boil the noodles for quite sometime to get it nice and soft. That time, I only soaked it in hot water so this time around, older and wiser, I boiled it for a while before rinsing it in cold water and draining it well…

Penang laksa noodles

…for use.

I fried the shallot and garlic in a bit of oil till golden brown before throwing in the bak kua and cooking it for a while to get the flavour out. Next, I added the leek and the chili and mixed everything together thoroughly. For the seasoning, I sprinkled some pepper and a pinch of ikan bilis stock and added a tablespoon of kikkoman sauce. Once done, I added two eggs and fried well  before dishing it all out…

Fried Penang laksa noodles 1

…onto a plate.

I sat down and tried…

Fried Penang laksa noodles 2

…and yes, it was really very nice…and was pleasantly colourful too! I certainly would consider cooking this for Chinese New Year next year. I am quite sure it would be a hit – like the noodles this year.