Meatless Monday Potluck Party

How to combat Monday blues?
We do it by having #MeatlessMonday potluck party every week and it works!
We choose a theme and plan what we're going to bring (we can't have 6 noodle dishes, no? Nobody would be able to work after that).

We love our #meatlessmonday so far.
It's exciting, it makes us look forward to Mondays, it challenges us, and it makes us realise that meatless does not mean not good!

So here's our menu this week.
The theme is Asian.

Mushrooms and veggies lettuce wraps.


How adorable! Tasty too!


Nam yue (fermented tofu) "pork belly", dried shiitake mushrooms, glass noodles, napa cabbage and beancurd sheets stew.


Vegetarian "pork belly"!
It's amazing how they can mimick the appearance and texture of the fatty part of pork belly.


Beancurd wrapped sticky rice cake and glass noodles in tomato broth.


Too cute!

What did I make?
I made gado-gado, a very popular Indonesian salad.

Blanched: long beans, mini napa cabbage (because I dislike cabbage), beansprouts.
Boiled potatoes and hard boiled eggs.
Fresh tomatoes & cucumber.
Fried: tempe chunks, tofu puffs, crispy sweet potato or crackers.
Dressing: gado-gado peanut dressing + lime.


Yum!
I made a version without boiled egg and dressing without garlic and shallot for our vegetarian friend (dressing = crushed roasted peanuts + salt + palm sugar + lime).

And our dessert!
Our dessert was given a freedom not to follow the Asian theme, because.. cheesecake.
We want cheesecake. Cheesecake is Asian. Cheesecake is everything.

It's no-bake blueberry cheesecake, with reduced sugar and no egg too!


So light and yummy!

Next week's theme: Japanese.
Looking forward to it :)

The Grilled Pork Neck Dish That I Bring To All Potluck Parties

I don't know how to call this dish... I used to call it sate (or satay - I am not a big fan of this word, Indonesians say SATE!) grilled pork neck because I make it how I make sate, but nobody's convinced because there is no skewering involved, there is no peanut sauce and the end product doesn't look anywhere within 100m radius of sate. So, I see how sate or satay might not be a great name for it :)

So let's just call this the Grilled Pork Neck Dish That Rita Brings To All Potluck Parties. BecauseI really brought this dish to almost every potluck party I attended. People love it (or at least they pretend to), and even if people don't love it - I have no issues finishing it myself. Hehehheh. 

It's very easy to make. Idiot-proof level.

I can't think of easy ways to ruin this dish... except maybe if you're bringing this dish to a party naked, and it is not a nudist party. That will ruin the dish. Sorry - I tend to go off topic like that.

Now, to make this dish.

Recipe

Meat

- Pork neck meat (I usually buy frozen ones from Kai Bo. You can buy fresh if you want), or you can substitute this with thigh chicken fillet with skin on.

(Quantity recommendation: if this is one of the many dishes of a potluck party, 1 big slice of pork neck meat that's available in Kai Bo frozen food shop should be ok for 4 people. If you're treating this as one of the main dishes, then 1 slice serves 2. If you're serving this to a crazy greedy pork-lover, allow 1 per person)

Marinade

- Shallot, thinly sliced (1/2 shallot per 1 slice pork neck)

- Kecap manis (Indonesian sweet soy sauce)

- Soy sauce 

(Ratio of soy sauce : sweet soy sauce = 1 : 3)

- ground nutmeg, ground coriander seeds, cumin

Dipping sauce

- Kecap manis

- Fish sauce (just a dash)

- Lime juice (or lemon juice)  

- Lime wedges or lemon wedges

- A bit of ground nutmeg

- Thinly sliced shallot (just a bit - you can set aside some when slicing shallot for the marinade)

- Chopped fresh chillies (preferably the green birds eye chilli - cabe rawit ftw! or omit if you can't handle the heat)

Mix well & serve in small bowls with the lime or lemon wedges 

How to do

(Ideally prepare the night before serving)

Marinating

Defrost meat if you bought frozen. Pat dry, po ke the meat all over with fork (or meat poke...r?). Place meat in container, add marinade, massage the marinate all over the meat and refrigerate overnight (or a couple hours).

Grilling

Preheat oven to 250C, grill meat until the surface gets nicely caramelized. You can baste with the marinade or make more of the dipping sauce for basting. This normally takes about 40 minutes in my oven.

Charcoal grilling would be awesome too.

When done, slice diagonally and thinly, squeeze lime juice all over it and serve with dipping sauce.

And wait for the crowd to ask you for the recipe ;) 

Yummy Indomie Mie Goreng Cabe Ijo & Other Sambal Ijo Recipes

My sis brought me this from Indonesia & I squealed with delight when I saw it!
I absolutely ADORE Indonesian style cabe ijo (green chilli) flavor profile, and I hardly find it in Hong Kong. That's why I got so excited when Indomie came up with mie goreng (my top favorite instant noodle) with this flavor. And finally, I've tried it!

Yeah yeah, my weekend breakfasts aren't exactly healthy. Weekends are dedicated for indulgence :D
Hmm... weekdays too T_T

My verdict, I tried it twice. The first time, I mixed everything from the packet, although I found it weird that the seasoning included sweet soy sauce (Indonesian sambal ijo flavor isn't normally sweet). It was good, but I'd prefer it without the sweet soy sauce. So the second time I tried it, I left out the sweet soy sauce and it was perfect! The "green chilli" flavors came through and I love love love it!

I had it with a fried egg, Indonesian style, crispy egg white, with still runny egg yolk.
Perfect.

I am not sure if it is available online, but here's how the packaging look like.


Hmmm, sometimes I miss sambal ijo flavors so much I cook stuff with sambal ijo flavors.
Here are some of the recipes:
Udang Goreng Sambal Ijo


Nasi Goreng Sambal Ijo

ENJOY!

Bubur Sagu - Indonesian Sago Pearl with Coconut Milk Dessert

This is so worth ruining my diet.
I miss this dessert all the time. It is something I always had back home in Indonesia. My grandma would bring us to the wet market in the morning (Pasar Gang Baru) and brought us a pink version of this (made using pink sago and caster sugar instead of palm sugar).

So I tried making the palm sugar version last weekend and... it's so easy to prepare, and so satisfying. The sticky sago pearls have the caramel-esque flavor from the palm sugar, and the coconut milk "sauce" is slightly savory. Perfect!

Recipe
- 3/4 cup sago pearls
- water
- 4 chunks of palm sugar (add caster sugar if needed) or you can use brown sugar
- half a cup of coconut milk + pinch of salt

In a pot (preferably non stick), drop sago pearls into boiling water, bring to boil, and simmer until they turn translucent (with minimum stirring if you are using non stick pot). Using a sieve, drain the water, place the sago pearls back into the pot. While the sago pearls were cooking, prepare the palm sugar by dissolving them in a bit of hot water. Pour the palm sugar syrup into the sago, stir until mixed well. Taste and add sugar if needed. Let the sago pearls absorb the palm sugar syrup. To prepare the sauce, mix coconut cream with a bit of hot water, heat it up (I did in a microwave) and add 1-2 pinches of salt, add enough salt to balance the sweet. Place a serving of sago pearls on a serving bowl and add a bit of the coconut milk sauce.

Weekends aren't meant for dieting, right?
I ate at least 2 bowls of this bad boy.
Oppps.

Soto Sapi - Indonesian Spiced Beef Soup

One of the dishes I served at baby M's birthday party last weekend.
It was a hot day, and in Indonesia, we surely eat hot and spicy soup with a lot of acid to sweat it out. Slurp! If you did sweat, you'd feel like you just did one heck of a workout. Refreshed! Forget makeup, or use something totally waterproof :D

There are sooo many different kinds of sotos in Indonesia, I tried to do the yellow kind.

Recipe
Beef stock
- 1 kg beef (I used brisket and shin), blanched and cut into cubes
- 2 stalk lemongrass, bruised and cut into 5 cm long pieces
- 6 lime leafs
- 2 cm galangal, crushed
- hot water
- salt, pepper, sugar
Spice paste
- 8 cloves garlic
- 6 shallot
- 2 cm ginger
- 1 tsp turmeric (or more)
- 1 tsp salt
- a bit of cooking oil for saute-ing
Serve with
- crispy shallot
- kecap manis (Indonesian sweet soy sauce)
- lime wedges
- chopped scallion
- and of course rice ^_^

In a large pot, cook beef cubes in hot water with lemongrass, lime leafs, and galangal, bring to boil and simmer for 1.5 hours (minimum, or until tender), or pressure cook for 30 minutes. I made my spice paste by throwing all the ingredients into a food processor, followed by grinding it using a mortar and pestle until really smooth. You can use blender, try to make the paste as smooth as possible. Saute spice paste in a bit of hot oil until fragrant, add into the beef stock, mix well, and adjust seasonings if necessary. Garnish and serve hot.

Can't wait for winter so that I can use this soto as a hot pot soup base. Oh yes!

Lumpia Mataram, Semarang - Spring Rolls, My Hometown Style

Sorry for flaunting some more Indonesian food pornage.
These golden bars are something I've been missing forever...they're my hometown (Semarang)'s specialty and they ain't no ordinary spring rolls.


Super flaky, crispy and thin spring roll wrapper...


with bamboo shoots, dried shrimps, pork and scrambled eggs inside.

Greasy goodness! Absolutely heavenly!
They are my breakfast, lunch and dinner for the coming few days ^_^
Can't get enough of them!

Indonesian Fried Meatballs from Bakso Goreng Indra, Semarang

Some Indonesian food pornage for ya.
My mom's in town for Hari Raya Idul Fitri holiday...and she brought some Indonesian goodies with her. This is one of them, I specifically asked for them.


Crunchy on the outside, fluffy and a bit chewy on the inside. Heavenly!
In Indonesia, we devour them with a tasty broth. My mom didn't bring the broth, so I tried to make it myself. The original street version probably has a bagful of MSG and then some. Mine doesn't so it doesn't have that certain "umami", but it's close enough.

Pork broth for bakso goreng
Recipe
- HK$20 worth of pork bones (with a quite bit of meat on them)
- 3 shallot, cut into chunks
- 2 cm ginger
- hot water, salt, pepper, sugar
- a sprig of chopped spring onion for garnish
- crispy shallot for garnish
- chilli sauce as condiment

In a stock pot, drop the bones into boiling water, simmer for about 30 minutes, turn off the heat, let it be for about 15 minutes, turn on the heat again, heat until almost boiling, turn off the heat again. Repeat this process for about 3 times or until the meat on the pork bones are super tender. Season with salt, pepper and sugar, serve with fried meatballs, garnish with freshly chopped spring onion and crispy shallot.

Rujak Serut - Indonesian Shredded Fruit Salad

The perfect little salad for summer. Ultra refreshing, very appetizing, full of textures and flavors. I love this as an appetizer, side dish, snack or even dessert. Making this does require quite a bit of work shredding the fruits, but the result's totally worth it.

The fruits

These super cute and adorable rose apples. I love the bit of crunch and spongy texture, its sweetness with a bit of tang, and its adorable shade of pink!


These green mangoes have deep yellow interior. The texture's firmer than the yellow ripe mango, it's very fragrant, it almost has coconutty/floral scent, and it is very sweet. I pretty much gnaw on the thin and small seed to clean up the part of the flesh which I could not shred. The cook's prerogative!


Jicama is a must in many Indonesian fruit salads. It gives the combo a nice crunch, with fresh yet earthy flavor.

I've also used fresh ripe pineapple, which I didn't photograph because I am forgetful. But I am sure everyone has seen pineapples before. Golden deliciousness!

Peel and shred all the fruit into matchsticks (except the rose apples, simple remove the core and chop away). I just used half a jicama, 1 mango, 2 rose apples and half a pineapple.

The combination of fruits is not fixed. Feel free to use anything which are available in your area.

The palm sugar dressing

The majority of the dressing is palm sugar, for its deep, sweet, coconutty, almost caramel-ish flavor; then salt to balance the sweetness; tamarind paste and lime for the sourness; a touch of shrimp paste for that extra savory umami-ness; and bird's eye chillies for the hot slap on the face.

I didn't exactly measure when I made the dressing, I started with a few chunks of palm sugar pieces, a tsp of sea salt, a tiny drop of shrimp paste, 1 tsp tamarind paste, 1 chilli, juice of 1 lime and a bit of hot water. I mix them together and keep adjusting the flavors to achieve the perfect balance of everything. The paste would be thick in the beginning, you can dissolve it by adding more hot water until you reach a thin-ish syrupy consistency (I should be killed for my very unclear "description", I know) and keep adjusting the flavors as you're thinning the dressing.

This is the kind of salad that needs quite a bit of dressing. All the fruits should be able to get just submerged in the dressing to let all the flavors marry.

Pour dressing over all the shredded fruits and refrigerate. The already multi-faceted flavors of the dressing will be combined with all the different juices from the fruits, you can imagine how complex it is, but yet...perfectly balanced. Just before serving, squeeze a bit of lime juice for that final punch.


Serve cold, of you can even add ice. If you wish, top with a bit of roasted nuts for more crunch.

Enjoy...and happy Friday!

Lapis Legit Pandan from Holland Bakery, Jakarta, Indonesia

A gadzillion thanks to Lia of Bloglicious for bringing me this delicious cake all the way from Indonesia! I am so touched beyond belief.

Have you ever met your fellow bloggers before?
At first, I was a bit weary about meeting anyone, since I am an antisocial bitch. I am an online person who always try my very best to avoid any human interaction (scary, right?). I thought bloggers are supposed to stay behind the yellow line? Whatever happened to that? I guess it's changed. Now bloggers meet people too. And not all of us are antisocial, only me. ^_^'

After meeting a few Hong Kong tweeps, I started to enjoy meeting people that I normally interact with online, and I am very happy that now I can even call some of them my close friends! Yippie!

Sometimes, you've been stalking them online so much, you felt as if you've already known the person inside out. From her tweets and her online persona, I knew that Lia is absolutely lovely. We had a blast hanging out.

Now the cake.

This is something that I can't get in Hong Kong.
OK, there are some packaged ones available in Indo shops, but they comparing them to this? It's like comparing flavorful, moist, rich, fragrant and buttery cake to...a piece of cardboard (I am sorry!). A few slices of this cake, cups of hot jasmine tea, and a good book. That'd make a perfect lazy weekend afternoon tea.

Happy almost weekend, y'all!

PS. Lia, I can never thank you enough! ^_^

Seabass in Indonesian Opor Sauce 印尼椰汁鱸魚

I thought it was going to be so easy.

The idea sounded perfect in my mind.

1. Pan fry a piece of nice fish perfectly.

2. Prepare a flavorful sauce using instant spice pack

3. Garnish

In my mind, these 3 easy steps would turn the tasty Indonesian dish into something that looks "fine dining".

I should've known that I'm not a fine-dining material.

我仲以為好容易

1. 剪好D魚

2. 用調味包

3. 裝飾吓

我成日都以為整到好似高級餐廳咁係好容易...

I butchered the fish!

I've failed to get the skin crispy and I've overcooked the flesh.

Grrrr.

Luckily, seabass is a pretty forgiving fish. So apart from looking horrible, it stays moist and yummy. Phew! And the sauce, I did use an instant opor (Indonesian coconut milk sauce) spice pack, but cranked it up with a lot of fresh ingredients, so it was really yummy!

I'll do better next time.

我浪費左條咁靚既魚...

我整唔到D皮脆, 條魚又煮得太熟...

好彩鱸魚點整都係好食...除左望落去唔好睇, 食落去都仲OK既

個現成印尼椰汁調味包係得既, 成碟魚3D晒..仲有自己都加左好多配料落去

我下次會努力的了...

Recipe

The Sauce

- Opor seasoning pack

- 1/2 cup coconut cream

- 2 cloves garlic, crushed

- 1 stalk lemongrass, crushed

- 2 cloves shallot, thinly sliced

- 4 kaffir lime leaves

- a touch of sugar, pepper, cooking oil, water

Saute garlic, lemongrass and shallot in a bit of cooking oil, add spice pack, add coconut milk, a bit of water, and a touch of sugar. Set aside

剪香D蒜頭, 檸檬葉, 紅䓤頭, 加調味包, 加椰奶, 加水, 加糖, 放埋一邊

The fish

- 2 fish fillet (I used seabass)

- cooking oil, butter, salt and pepper

Season fish fillet with salt, pepper, rub generously with oil. Heat up a frying pan. When pan is really hot, add the fish skin down. Let cook until the skin crisped (I was too impatient), add oil and butter when necessary, turn once, let cook for a bit (thin fish fillet cooks real fast!), place fish fillet on top of sauce. I garnish mine with mint leaves and ate it with a lot of rice.

條魚, 用監鹽, 油, 胡椒調好味, 同佢按摩吓. 整熱個獲, 落個皮煎先, 煎脆左, 落油, 牛油, 每面只可煎一次, 自己因時間. 上碟, 落埋D醬汁

Dammit. If only I cooked that fish perfectly...

自古失敗在嘗試!

Beef Rendang Pot Pie 印尼牛展餡餅

I wanted a pot pie with an Asian filling.

Something hot, spicy and hearty for the wet, sticky, rainy days.

Beef rendang came into mind.

If there's an Oscar for best Asian pot pie filling role, it would've gone to beef rendang.

Plus, I had a couple of rendang instant spice pack.

Perfect!
成日都想整D有亞洲風味既餡餅, 要又辣, 又香, 又有口感既
突然就比我諗到用牛展啦, 整印尼牛肉又唔想大費周章, 用現作一包一包既調味包就完美啦!

Look at the pot pies bubbling away in the oven...
成個酥皮湯咁

How cute!
好可愛

Did I make my own puff pastry?
大家唔好都係以為個酥皮係我整既..

Pffft. You bet your ass I didn't!

I am just too lazy!

And I was too lazy to roll store-bought puff pastry.

What did I use?

My best friend, frozen roti prata ^_^

其實都係買現成既..有辦法啦, 懶...
係超市買左盒急凍roti prata

Recipe

Pie filling

- 1 lb beef (I used beef shin cut into chunks, you can use other cuts of beef)
- 2 rendang spice packs

- 1 clove of garlic, crushed

- 2 cloves shallot, thinly sliced

- 1 lemongrass, crushed

- 4 kaffir lime leaves

- 1/2 cup of coconut cream

(All these fresh ingredients are optional, you can really do this with just the rendang spice pack. But if you chose to use these fresh ingredients, they do make a difference. It cranked the flavors up a new notches)

- 1 or 2 tsp corn starch diluted in a bit of water

Saute fresh ingredients in a bit of oil, add beef chunks, add rendang seasoning, cook until the beef chunks are tender (it may take a couple of hours), add coconut cream, thicken with a bit of corn starch. We don't want the pie filling to be too runny.
炒起D配料, 落牛展, 落調味包, 再加生粉水整傑佢

Pot pie top

- 4 frozen roti prata
- 1 beaten egg

Preheat oven to 200C. Pour rendang pie filling into small bowls, brush the edges of the bowl with beaten egg. Place frozen roti prata on top, don't worry about the excess edges. Brush the top of roti prata with beaten egg. Bake until golden brown and puffy.
預熱個焗爐去200C, 將整好左既牛展放入焗碗, 用蛋醬揸吓個碗邊, 放個酥皮上去, 上面揸蛋醬, 唔使理個酥皮, 佢自己焗個時會返落去, 焗到金黃色就攪掂

Looks and tastes amazing, very easy to make.
完部都係買現作, 應該都OK易整的 :)

Sambal Terong - Spicy Eggplant Chilli Paste 印尼四椒矮瓜

Remember the spicy eggplant sambal from the lunch gathering at my place? Here are the stuff that went into it.
哩個係上次午餐飯眾既其中一味餸


While preparing the sambal ingredients, cut a large eggplant into chunks, drizzle with oil, season with salt and pepper, grill in 200C oven until softened with some charred bits.
切細D矮瓜 (切到一舊舊), 加少少油, 調味料, 鹽, 胡椒, 用200C黎烤, 到軟同少少焦為止

The chilli paste
- 0.5 cm ginger, peeled
- 5 cloves of garlic, peeled
- 5 cloves of shallot, peeled
- 4 large green chilli, core and seeds removed (I didn't want to kill my guests heheheh)
- 4 large red chilli, core and seeds removed you can leave them alone if you want it really spicy)
- 4 small chilli (this is where the heat's from)
- 2 tsp ground cumin
- 2 tsp ground corriander
- salt, sugar, pepper, vegetable oil
- to add later: lime leafs, crispy shallot, fish sauce

Throw everything into food processor and pulse into a paste.
放晒D材料去食物加工器, 撳制


Heat 2 tbsp oil, saute everything until fragrant, add the grilled eggplants, adjust seasoning if necessary, add lime leafs, garnish with crispy shallot. Consume with lots of rice :D
落2湯匙油, 煎到香就加矮瓜, 調味, 攪掂~ :D

Mie Ayam Jamur with the Best Homemade Egg Noodles 自家制印尼雞麵

I have a constant craving for mie ayam (Indonesian chicken noodle), and so far, I haven't been happy with all the ready made noodles that I've tried. There's one Indonesian restaurant in Hong Kong that serves mie ayam with homemade egg noodles just like what we have in Indonesia, but I prefer a different type of chicken topping, which I can make at home, but they won't sell me their handmade noodles. This is really frustrating! I want the perfect combo! Perfect noodles and perfect topping! Is that too much to ask? (It probably is. Heheheh)
我對印尼雞麵有種情有獨中, 有份情, 食過現成個D好多都唔係咁掂. 係香港有間都係自制既雞麵, 都係用蛋做嘅, 但係我唔係咁鐘意佢個餸. 可惜佢地冇得浄買面..

Luckily, a good friend of mine, Ieie, was willing to share her uncle's homemade egg noodles recipe. He uncle was a mie ayam vendor in Indonesia. Wow! How perfect! So, one fine day, we braved ourselves and tried to make the noodles (actually Ieie made the noodles, we just "helped" i.e. annoyed her). We also prepared some backup store-bought noodles, in case we failed miserably.
好彩有個朋友開鋪, 係印尼轉整哩個麵, 就叫埋我老友去我屋企一齊整啦


That's baby Marcus, wanting to grab a strand of the homemade noodles.
傲B都話相整埋一份..XD

Here's the recipe...neatly written on Ieie's notebook :)
下面就係秘傳嘅食譜, 要問准好多人先放得上黎架, 大家整嘅時候真係要心存感激呀!!

(we made half of the recipe, serves 4)
我地將個食譜除左半, 四人食

- 1 kg of all purpose flour (for best result, we used Indonesian flour, Cakra Kembar)
- 2 tbsp vegetable oil
- 4 egg white, 6 egg yolk, beat together
- 1 tsp salt
- 1 tbsp alkaline (air ki)
- water (room temperature)
- corn starch for rolling and to keep noodles from sticking
- a big pot of boiling water with a touch of oil to cook the noodles

- 1kg 麵粉 (最好可以用印尼麵粉)
- 2 湯匙 植物油
- 4 隻蛋白, 6個蛋黃, 一齊攪均
- 1 茶匙 鹽
- 1 湯匙 食用碱水
- 水 (室温)
- 生粉 (用黎整到冇咁癡)
- 一鍋熱水, 用黎"拾"麵
 
Mix eggs, oil, salt, alkaline and a bit of water in a bowl.
將蛋, 油, 鹽, 碱水同少少水係個碗度攪均


Add 1/3 of the flour, mix...
將1/3嘅麵粉加入, 攪拌


...gradually add more flour while keep mixing it into a sticky dough.
再一路攪一路落麵粉



Knead the dough while keep adding more flour, keep kneading until the dough is no longer sticky (it took quite a while, more than 20 minutes for us, beware of sore arms)
係咁打個麵糰同加麵粉, 直到唔"癡"為止, 大概20分鐘



If you have a pasta maker, this is a good time to use it. Since we don't have one, we rolled the noodles manually.
如果有麵條機以下就好用啦..唔係真係好麻煩...好似我地咁..手動..


Baby Marcus refused to sit alone, he wanted to be a part of it.
傲B又黎攪攪震..

SC helped rolling the dough really thin...
SC就幫手整左幾野, 大力真係有用架係哩度..


...it was rolled into my favorite shape...a long and large amoeba. Heheheh. Keep adding a bit of corn flour to prevent the dough from sticking.
繼續加生粉

Fold the dough...
打, 壓, 摺



...and cut into noodles.
最後, 亦都係最難嘅部分, 切麵



Perfect noodles! Add a bit of corn flour from time to time to keep the noodles from sticking.
落D生粉等佢地唔好黏埋



Bring a large pot of water to boil, add a couple tbsp of oil, dump the noodles in.
煲水, 放入去


Once it's come to a boil, drain the noodles immediately. Overcooking them would be disastrous!
一熟就倒晒D水佢

Place in a bowl, add a bit of vegetable oil, get ready to serve.
加D油食得啦


It was a huge success! No alkaline smell, just the right amount of chewiness. It stays springy even when it's cold. I need to make this again soon.
估唔到攪得掂, 有碱水味, 仲好彈口!

I served the noodles with this chicken mushroom topping.
餸就係蘑菇雞

\
- 2 chicken thigh fillet, diced
- 1 cup of straw mushrooms, cut into chunks
- 3 cloves of garlic, minced
- 2 shallot, thinly sliced
- fish sauce, light soy sauce, pepper, a touch of Indonesian sweet soy sauce (kecap manis), vegetable oil
- crispy shallot and scallion for garnish
Saute garlic and shallot in hot oil, add mushroom chunks, add chicken chunks, season, and ready to serve. Prepare the topping ahead of the noodles.


To assemble, add 1 tsp sesame oil, 2 tsp vegetable oil, 1 tsp light soy sauce, 1 tbsp fish sauce into individual bowls, add noodles, mix well, add chicken and mushroom topping, serve with chicken broth on the side (I used store bought chicken stock), garnish with crispy shallot and scallion. Add boiled choy sum, dumplings or meat balls. I served mine with fried chicken and shrimp balls.

It's hard work, but it's totally worth it! I ate two bowls of this perfection! I want it again now.

一個字, 好食, 大家都試吓啦..