Can't think of a name for this dish..and since it was a last minute concoction, I therefore chose to name it as such. I made this out of nothing but everything that I could find in that fridge of mine.
Ingredients
500g Yellow Egg Noodles - blanched
The Aromatics
2 onions - wedged
5 cloves of garlic
a few slices of ginger
2 red chillies - de-seeded and sliced
The Sauce
2 tbsp oyster sauce
1 tbsp light soya sauce
2 tsp sesame oil
1 tbsp kicap manis
1 tbsp ground black pepper
1 tbsp ground white pepper
1 tbsp tom yum paste (optional)
1 tsp sugar
2 cups water
(no salt needed as the sauces above are salty enuff)
The Protein
200g chicken breast - cut into bite sizes
200g shrimps - shelled and deveined
(I added the following as well)
4 pcs fish tofu - cubed
2 pcs fishcake - sliced
5 pcs chikuwa(a kind of fishcake: see picture below)- sliced into thick rings
The Veggie
1 carrot - sliced
5 shiitake mushrooms - I leave them whole
some spring greens
cornstarch solution - (to thicken sauce)
pickled green chillies(lada jeruk)
Method
Heat abt 3 tbsp of oil in wok. Saute the aromatics till fragrant. Add the proteins and stir well. Add in the sauce. Once simmering, add the veggie. Do not overcook. Pour in enuff cornstarch solution to thicken and adjust consistency according to your preference. Remove from heat and pour over blanched noodles. Serve immediately. Best consumed with pickled green chillies (lada jeruk) for that extra heat.
No comments:
Post a Comment