- Heat up oil, fry chopped garlic & onion till fragrant.
- Add in blended black mushroom steams (pre-soaked, chopped & blended)
- Add in seasoning (Soy sauce, Vegetarian Oyster sauce, Salt & Pepper) and water to boil
- Add in Tunghoon and bring to boil (add water if too dry)
- Last add in shredded Vege of your choice (Carrot, Dried lily bulbs, Spring Onion, Red Chili) and simmer till cooked.
1. Use Lots of Water
When cooking dry pasta, at least 1 Litre of water is required for every 120grams of dry pasta.
2. A Rolling Boil
The Intense heat of boiling water is needed to ‘set” the exterior of the pasta strands, preventing inherent starches from being released. Pasta added to water before it starts to boil can easily turn mushy, thus the strands to tend stick together.
3. Sizeable Pot
Pasta requires a lot of space to move around in while it cooks. If it is constricted in a small pot, then there is a good change that the pasta will stick together or to the sides of the pan, with disastrous consequences for the finished dish.
4. Do Not Add OIL
The oil coats the pasta, and prevents sauces from adhering to it when you’ve put the entire dish together.
5. A Good Stir
Frequent stirring while the pasta is cooking will help the strands to cook evenly. Make sure the pieces are moving freely at all times.
6. Adding SALT
The addition of salt is vital to the cooking process, as it ensures that the pasta cooks evenly throughout. Salt also adds flavour to the pasta, helping to create a well-seasoned dish. Often, a perfectly seasoned sauce will still taste like it need “something” because the pasta is unseasoned.
7. The Art of Timing
Pasta at ‘al dente’ state is most desired and the only way to judge this is by tasting. Cooking times stated on packs are mere guidelines. Begin tasting the pasta about two minutes before the manufacturer says it should be done. Just to be sure.
Do you have a bottle of Hershey’s Chocolate syrup rotting at the back of your freight??? and how often you eat ice-cream with it?
So, here is the way for you to put it in use!! I find it a terrific hunger and exhaustion buster.
* allow 4 - 5 pumps the Hershey's Chocolate syrup at the bottom of the glass.
* throw in any instant coffee of your choice, add ice cubes.
* last Garnish with Whipped Cream, Chocolate Syrup or Chocolate Sprinkle.
A study indicated that pure fruit juice is a valuable source of nutrients
Today, most people aren’t meeting fruit consumption requirements, and drinking 100% juice may be one way to up fruit intake.
Popular juices include but are not limited to apple, orange, grapefruit, pineapple, tomato, mango, carrot, grape, cranberry and pomegranate. It has become increasingly popular to combine a variety of fruits into single juice drinks.
Fried Teo Chew Mee Teow /Pek Mee - White Noodle
wow!! Almost 30 years I didnt touch on this dish loh!! (am I revealing my age???) Hahaha....
specially Thanks my Lau 3 & Lau 4 Jia (brought it all the way from Pangkor Island) & my Lau Da Jia (for guiding me step by step - over the phone)
my MUM used to cooked this dish for prayer on every 1st & 15th of the month. Dun know why? I was too young to ask her any story/reason behind it.
beside frying, it goes well with Curry or Asam Laksa.
try this out, U will lover it too. (if you could not find the Pek Mee, U can substitute it with Mee Sua)
Ingredients :-
Pek Mee (White Noodle)- 1 packet
Garlic - Chopped
Dry Shrimp - Chopped
Taugeh & Kuchai
Method :-
1) Boiled the Pek Mee till soft and rinsed in cold water. Set aside
2) Fried garlic & dry shrimp till fragrance.
3) Add in the Pek Mee and some seasoning (Soy sauce, Oyster sauce & Pepper) to taste.
4) Stir in Ku Chai
5) Last, add in Taugeh, stir well and ready to serve.
So excited!! finally created a blog.
