![\"Cuttlefish](\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2016\/11\/cuttlefish_tang_hoon-15.jpg\")
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The last time, I wrote about glass noodles was a couple of months back when I shared with you the\u00a0Glass Noodles with Hairy Gourd (\u6bdb\u74dc\u51ac\u7c89) Recipe<\/a><\/strong><\/span>\u00a0that my grandson loves to eat.\u00a0Today, I will be introducing you to a new glass noodle recipe: Glass Noodles with Dried Cuttlefish is typically a Hainanese dish.<\/span><\/p>\n In my younger days, a friend and I used to\u00a0do Christmas cook-outs in my house for the Youth Christian Fellowship of\u00a0Kampong Kapor Methodist Church. It was through\u00a0this common love for\u00a0cooking that we bonded and eventually became best friends. My best friend is the one who taught me how to cook\u00a0Glass Noodles with Dried Cuttlefish, and she\u00a0in turn\u00a0learnt this recipe from her Hainanese mother-in-law. I hope you enjoy this timeless and versatile recipe as much as I do!<\/p>\n <\/p>\n Glass noodles are also known as Dong Fen, Tang Hoon or, Cellophane Noodles. When uncooked, the noodles look very similar in appearance to Bee Hoon or Rice Vermicelli, so be sure to\u00a0read the labels if you are buying glass noodles for the first time! Once cooked, the difference becomes obvious – glass\u00a0noodles will have a translucent glass-y appearance whereas rice vermicelli will be more white and opaque looking.<\/p>\n Glass noodles are very popular in many different Asian cuisines, including Chinese, Pinoy and Thai. Incidentally, the best glass noodle brand that I have found so far is a Thai brand that I discovered in the country. I wish I could tell you the English name, but there is none, only \u00a0green wordings in Thai with an easily identifiable sketch of a lion. It is usually available in any Thai supermarket.<\/p>\n <\/p>\n <\/p>\n Wash and soak\u00a0the dried cuttlefish in hot water for about 5 minutes.\u00a0Remove the backbone, the mouth and the eyes.<\/span><\/p>\n Soak the Tang Hoon with hot water for about 10 minutes. Wash and drain dry.<\/span><\/p>\n Wash and cut the lean pork into strips. Add\u00a02\u00a0tsp of sesame oil and 1 tsp of cornflour to the pork and allow to marinate for 10\u00a0minutes.<\/span><\/p>\n Cut the cuttlefish into strips and put into a bowl. Add the Hua Tiao Chiew to the cuttlefish strips and allow to marinate for 30 minutes.<\/span><\/p>\n Cut the wooden fungus into strips.<\/span><\/p>\n Peel and wash the onion. Pat dry and cut \u00a0into thin slices.<\/span><\/p>\n Peel the shallots, wash and pat dry. Cut the shallots cross-sectionally into thin slices.<\/span><\/p>\n Wash and cut the chives into 2-inch lengths.<\/span><\/p>\n Chop the garlic finely (if not already pre-chopped).<\/span><\/p>\n Wash the chilli and cut into thin slices.<\/span><\/p>\n De-shell and de-vein the prawns.\u00a0 Add a pinch of salt to the salt. For presentation purposes, you can leave the tail of the prawn on, like the photo below. Watch my video demonstration on How to Clean and Prepare Prawns<\/a><\/strong>\u00a0<\/span><\/span>first to see how I do it<\/span>.<\/span><\/p>\n Add 1\/2 bowl of oil to the wok and heat over\u00a0high heat.<\/span><\/p>\n Pour the sliced shallots in and fry until it turns slightly brown. Turn the fire to medium low. Keep stirring constantly to prevent the shallots from getting burnt. The moment it turns golden, quickly turn off the\u00a0heat and remove the crispy shallots from the oil immediately or it will turn black and bitter. Set aside. <\/span><\/p>\n Remove the oil from the wok leaving about 3\u00a0TBsp of oil.<\/span><\/p>\n Turn on the heat to medium. Add in the garlic and fry for a few seconds. Toss in the chopped onions and fry until fragrant but not burnt.<\/span><\/p>\n Add in the\u00a0pork and fry for\u00a05\u00a0minutes.<\/span><\/p>\n Then add the prawns in and fry for another\u00a03 minutes.<\/span><\/p>\n Pour the wooden fungus in and stir-fry for another 2\u00a0minutes.<\/span><\/p>\n Add 1 tsp black soya sauce, 1 bowl of \u00a0stock and the cuttlefish together with the Hua Tiao Chiew it is soaked in. Stir-fry for another\u00a05 minutes.<\/span><\/p>\n Add 1\/4 tsp of salt (it is best to taste the sauce first and adjust the amount of salt according to your preference).<\/span><\/p>\n Add in the Tang Hoon. Instead of using the metal spatula, use a pair of long wooden chopsticks to toss the Tang Hoon to coat it evenly with the sauce. This will prevent the Tang Hoon from breaking up during stirring. <\/span><\/p>\n Continue cooking over low heat to let the Tang Hoon soak in all the gravy. <\/span><\/p>\n Add in all the chives leaving\u00a0a handful\u00a0for garnishing. If the Tang Hoon is too dry, a little more water can be added to it.<\/span><\/p>\n Transfer into a serving dish and garnish with chives, cut chilli,\u00a0parsley\u00a0and crispy shallots. Serve hot. <\/p>\n <\/p>\n Please rate<\/span><\/a>\u00a0our recipe or leave us a comment<\/a><\/span>! You can even upload a snap of your creation!<\/strong><\/p>\n Don’t forget to\u00a0subscribe<\/span><\/a> to our Youtube channel for more yummy videos! Do also\u00a0join us at\u00a0TBK Home Cooks Facebook Group<\/span><\/a> where you can post photos of your food, ask questions, share recipes and clean cooking tips from others in the group!<\/p>\n<\/p>\nTRICK OF THE TRADE<\/span><\/h1>\n
![\"Ingredients](\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2016\/11\/cuttlefish_tang_hoon.jpg\")
<\/span><\/p>\nWHAT I LIKE ABOUT THIS DISH<\/span><\/h1>\n
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HOW TO MAKE GLASS NOODLES WITH DRIED CUTTLEFISH?\u00a0<\/span><\/h1>\n
![\"Frying](\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2016\/11\/cuttlefish_tang_hoon-3.jpg\")
<\/span><\/p>\n![\"Frying](\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2016\/11\/cuttlefish_tang_hoon-4.jpg\")
<\/span><\/p>\n![\"Frying](\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2016\/11\/cuttlefish_tang_hoon-5.jpg\")
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<\/span><\/p>\n![\"Cuttlefish](\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2016\/11\/cuttlefish_tang_hoon-16.jpg\")
<\/span><\/p>\nMARKETING TIPS<\/span><\/h1>\n
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COOKING TIPS<\/span><\/h1>\n
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DIETARY MODIFICATIONS<\/strong><\/span><\/h1>\n
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TRIED THIS RECIPE?<\/strong><\/span><\/h1>\n
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