Sunday, 26 August 2012

Ee-fu noodles with seafood & mushroom

Now you don't have to wait till a wedding dinner to be able to eat this, just buy a pack of Ee-Fu dried noodles from supermarket and cook it whenever you want it.

1/2 pack of Ee-Fu noodles
3 garlic cloves (minced)
3 Chinese dried mushroom (soak soft with warm sugar water)
Handful of brown oyster mushroom
6-8 prawns (deshell, devein)
Few florets of broccoli
2 crabsticks
Chilli (optional)

Seasoning sauce
1 tbsp oyster sauce
1 tsp Hua tiow jiu (Chinese cooling wine)
1/4 tsp black soya sauce
1/4 tsp sugar
Dash of pepper
1.5 cup water
3-4 tbsp mushroom water

1) Heat pan with 2 tsp of cooking oil and 1/2 tsp sesame oil. Sauté garlic till fragrant and add in mushrooms, prawns, crabsticks, broccoli. Fry till prawns are almost cooked.
2) Add in the seasoning sauce and using med-high heat bring to boil.
3) Remove the cooked prawns and crabsticks, set aside so that they will not be overcooked. Add chilli slices if you prefer your noodles to be a little spicy.
4) Add noodles, they soften with the sauce. Use spatula to loosen the noodles but do not cut through. Make sure the sauce covers the noodles, add more mushroom water if not enough. Cover lid and cook for about 5 mins or until noodles soften. The sauce should left with only a little by then. Serve.

Friday, 24 August 2012

European cuisine ~ Swiss rosti with Rome pâté deviled egg & German sausage

Just came back from Europe and thought of making European cuisine for dinner with the small tubs of pate I bought from Czech Republic. Here are a few simple items to make up of my dinner ~ Swiss rosti with Rome pate deviled egg & German sausage.


2 large russet potatoes (peel and shred into thin strips)
1 tsp salt
1/2 tsp garlic powder
2 tsp corn flour

1) Season the potato strips for 10mins, squeeze out the liquid before adding the corn flour.
2) Heat hcp with little oil and pan fry the potato strips for 5-6 mins and flip the pan to the other side for another 5-6 mins or until it turns golden brown.
3) Serve with german sausage and deviled eggs or sour cream. The sauce made for the deviled egg goes very well with the rosti.


2 hard boiled eggs (shelled and cut into halve)
2 tsp mayonnaise
1 small pack of pate
Dash of pepper
Dried mixed herbs
Red chilli/ capsicum (garnish)

1) Scoop out the egg yolks and mash finely.
2) Add in mayonnaise, pate and pepper. Mix well.
3) Scoop the mixture into the egg yolk hole and sprinkle with dried mixed herbs.
4) Garnish and serve.

Wednesday, 22 August 2012

White wine mussels

I am actually surprised to see that Cold Storage is selling a big pack of mussels/white clams for a dollar plus. So cheap, must buy! My favourite way of cooking mussels is using the Portuguese spicy premix sauce but lately I can't get it hence have to try other ways of cooking. I miss the white wine mussels from Esmirada restarant so here it is, my version of white wine mussels. Remember to serve the mussels with the white wine sauce, its so flavorful that we gulp it down like drinking soup.

1 pack of mussels from cold storage (approx. 600g @ $1.50)
4 garlic cloves (minced)
2 inches ginger (cut into thin strips)
1 tomato (cut into cubes/ wedges)
1/2 white onion (cut into cubes)
1/2 - 1 red chilli (sliced)
1/2 cup white cooking wine
Fresh parsley or 1 tsp mixed dried herbs
Dash of black pepper, salt

1. Rinse and soak mussels in a bowl of cold water for 20 mins to expel sand.
2. Remove any beard (byssal threads) from mussels by pulling it out and discard the beard.
3. Remove mussels from the dirty water, brush and rinse then set aside.
4. Heat pan with oil and saute garlic, ginger and onion for awhile.
5. Stir in tomato cubes and mussels, white cooking wine and cover with lid.
6. Once the shells are opened, add in chilli, black pepper and parsley/ mixed dried herbs. Add salt to taste.
7. Mix well and serve.