Recording the recipe I cooked yesterday... Luckily got it right else bf will be disappointed... :)
Birthday Misua
Ingredients:
1/4 garlic
1/2 onion
50g dried mushroom, washed and soaked in water then sliced
500g chicken cut to pieces
120g misua noodles (Chinese somen noodles)
6 cups water
2 chicken cube (you may use chicken powder as substitute)
hard boiled eggs (number of eggs depend on the number of people in household)
Procedure:
1. In a cooking pot, saute garlic and onion. When onion turns transparent, throw in the sliced mushrooms. Stir for a minute. Keep the water where the mushrooms were soaked.
2. Add the chicken. Stir for one minute.
3. Pour in the water from the mushroom, chicken stock and water. Throw in the chicken and cubes. Leave to boil.
4. When soup starts boiling, season with salt and pepper. Wash misua then carefully put it in the soup. Stir to separate the noodles. Allow to boil until noodles become almost transparent.
5. Put in the boiled eggs. Turn off the heat.
6. You may garnish with spring onion. Serve.
Taiwanese-style Clams
Ingredients:
500g clams
2 cloves garlic (finely chopped)
1 inch ginger (peeled and cut into thin strips)
1 1/2 fresh red chilies (seeded and sliced into pieces)
2 stalks scallion (cut into 2-inch lengths)
1 tablepoon soy sauce
1 teaspoon sugar
1 tablepoon rice wine
3 tablespoons water
Procedure:
Clean and scrub the shell of the clams thoroughly. Rinse with cold water and drain.
1. Heat up a wok and add the cooking oil.
2. When the cooking oil is very hot, add garlic and ginger and stir-fry until aromatic, and then follow by the red chilies and do a few quick stirs.
3. Add the clams into the wok and stir a few times and cover with the wok’s lid.
4. When the clams start to open up, add all the seasonings into the wok. Cover the lid again until most clams are open.
5. Add the chopped scallions into the wok, do a few quick stirs, dish out and serve immediately.
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