This is the first time I’ve tried cooking a fusion styled food. And it was so welcome that I had to do an encore. Here’s the amazing recipe by themeatmen.
I added in Chinese style pan fried prawns because they’re my favourite type of prawns.
250g San Remo Fettuccine
1 tbsp black truffle paste
6-8 large scallops
200g Swiss Brown mushrooms (halved)
3 tbsp olive oil
2 shallots (minced)
1 tbsp butter
Splash of white wine (optional)
120ml cooking cream
1 tbsp white miso (mixed with 1 tbsp of hot water)
2½ tsp salt
Salt & pepper to taste
2 tbsp chopped parsley
1 tsp truffle oil
Season scallops with a drizzle of olive oil, salt and pepper
Sear on high heat a minute on each side, until golden brown. Set aside
Add 250g San Remo Fettuccine and 2 tsp salt to 3 litres of boiling water, cook 10 minutes until al dente
In a clean pan, add in 2 tbsp olive oil, lay sliced mushrooms in a single layer. Season with salt & pepper to taste, when it’s golden brown, turn over
When the bottom of the mushroom are turning golden brown, add in 1 tbsp olive oil, 2 minced shallots and 1 tbsp butter
Stir and cook until the shallots are translucent. Splash of white wine (optional) and let the alcohol cook away
Turn down the heat, pour in cream, miso mixture and 1 tbsp black truffle paste. Give a good stir. Turn off heat
Add the cooked Fettuccine and toss
Plate pasta and add seared scallops on top
Garnish with chopped parsley and a drizzle of truffle oil
I have never actually tried French food, only this white wine chicken from a casual restaurant called Poulet. Did a quick search online and found this fab recipe.
Author: Julia Frey of Vikalinka
Recipe type: Main
- 1 tbsp olive oil
- 1 onion, finely chopped
- 4-5 strips of bacon/pancetta, chopped
- 4 garlic cloves, thinly sliced
- 8 chicken pieces on the bone, thighs and legs
- 250g Cremini mushrooms, whole or halved
- 500ml/2/3 of a bottle Chardonnay
- 250ml/1 cup double/whipping cream
- salt & pepper to taste
- handful flat leaf chopped parsley
- Cook bacon or pancetta in a tablespoon of olive oil. Skip oil if bacon is too fatty. Remove the bacon to a paper towel-lined plate.
- Salt and pepper the chicken pieces and brown them in bacon fat over medium-high heat. Remove to a paper towel-lined plate.
- Cook chopped onion over low heat for 5-7 minutes, add garlic when the onion is tender and translucent and cook for 1 minute longer. Remove cooked onion and garlic to the same plate as chicken and bacon.
- Add mushrooms to the pan and brown them for 3-5 minutes over medium-high heat.
- Return chicken, onion, garlic and bacon to the pan, pour wine all over, bring to a boil, then lower the heat to low and simmer for 40 minutes.
- Add cream and simmer for 10 minutes longer.
- Sprinkle with chopped parsley before serving.
- Serve with mashed potatoes or rice and crusty bread to mop up all that amazing sauce.
I tried this delightful recipe and the results were fantastic! My helper, who usually doesn’t eat much, ate twice the amount she normally eats. This recipe is from damndelicious.net. I just need to remind myself not to over cook the sauce the next time. It ended up becoming too thick and I had to add more milk to thin it out abit. I also tried heating up the sauce the next day (it was all gooey and blah by then) by using white wine to water down the gloop and it tasted fabulous.
YIELD: 8 SERVINGS
PREP TIME: 10 MINUTES
COOK TIME: 40 MINUTES
- 8 bone-in, skin-on chicken thighs
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons unsalted butter
- 2 tablespoons chopped fresh parsley leaves
FOR THE MUSHROOM SAUCE
- 1 tablespoon unsalted butter
- 2 cloves garlic, minced
- 8 ounces cremini mushrooms, thinly sliced
- 2 tablespoons all-purpose flour
- 1 1/2 cups half and half*
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- Pinch of crushed red pepper flakes
- Kosher salt and freshly ground black pepper, to taste
*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.
- Preheat oven to 400 degrees F. Lightly coat a 9×13 baking dish with nonstick spray.
- Season chicken thighs with salt and pepper, to taste.
- Melt 2 tablespoons butter in a large skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side.
- Place chicken, skin-side up, in a single layer into the prepared baking dish. Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes. Drain excess fat.
- To make the mushroom sauce, melt remaining tablespoon butter in the skillet. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 5-6 minutes.
- Whisk in flour until lightly browned, about 1 minute. Gradually whisk in half and half, thyme, basil and crushed red pepper flakes; season with salt and pepper, to taste. Cook, whisking constantly, until slightly thickened, about 3-4 minutes.
- Serve chicken immediately with mushroom sauce, garnished with parsley, if desired.
This recipe is awesome! Found it on seriouseats.
- 1/2 pound flank steak, sliced about 1/8 inch thick
- 1/4 teaspoon salt
- 1/4 teaspoon sugar
- 1/8 teaspoon ground black pepper
- 1/2 teaspoon Shaoxing wine
- 1/2 teaspoon soy sauce
- 1 teaspoon plus 3 tablespoons vegetable oil, divided
- 1/2 teaspoon cornstarch
- 1 ginger piece, sliced quarter inch thick
- 1/2 pound mix variety of mushrooms, sliced about a quarter inch or more thick
- 2 teaspoon soy sauce
- 1 tablespoon butter
- 2 medium cloves garlic, finely minced (about 1 teaspoon)
- Steamed white rice, for serving
Place the beef in a large bowl. Add the salt, sugar, ground black pepper, Shaoxing wine, soy sauce, 1 teaspoon oil, and cornstarch. Mix well and set aside for 30 minutes.
When ready to cook, heat 2 tablespoons oil in a wok over high heat until smoking. Add the ginger. Cook for 30 seconds and then remove and discard the ginger.
If the wok is no longer smoking, reheat until it is, then add the beef. Spread the beef out with the spatula, cook without moving until lightly browned, about 1 minute. Continue to cook while stirring regularly until half cooked, about 2 minutes longer. Transfer to a bowl and set aside.
Heat 1 tablespoon oil in wok over high heat until smoking. Add the mushrooms. Stir and cook the mushrooms until they start releasing their water. Continue cooking, stirring frequently, until the water evaporates. Depending on the type of mushrooms you use, this can take 5 minutes or more.
Once the water evaporates, add 2 teaspoons of soy sauce. Stir and add in the butter and garlic. Toss the butter with the mushrooms until fragrant, about 1 minute, then return the beef to the wok. Cook, stirring, until beef is cooked through, about 1 minute longer. Transfer to a serving platter immediately and serve with white rice.
I tried this recipe and added in chicken too, as I was in need of a meat dish last night. It turned out really nicely and I’m definitely using this recipe again. The original recipe is here.
||Dried white fungus (snow fungus)
||Dried black fungus (cloud ear)
||Dried black mushrooms
||Dry sherry or Chinese rice wine
||Chinese (napa) cabbage leaves – for garnish
||Canned gingko nuts – drained
||Cornstarch – dissolved in
Soak the white and black fungus and mushrooms in separate bowls in warm water to cover for 30 minutes; drain. Rinse the white fungus well to remove sand around the stems. Cut off and discard the mushroom stems. Combine the sauce ingredients in a small bowl.
Cook the cabbage leaves in a large pot of boiling water for 1 minute and drain well. Arrange on a serving platter.
Place a wok or wide frying pan over high heat until hot. Add the vegetable oil, swirling to coat the sides. Add the ginger and cook, stirring, until fragrant, about 10 seconds. Add the white and black fungus, mushrooms, gingko nuts, and sauce; mix well. Cover and simmer over medium-low heat for 10 minutes. Add the cornstarch solution and cook, stirring, until the sauce boils and thickens. Serve over cabbage leaves.
Felt inspired to cook an oyster sauce chicken dish over the weekend and did a quick search. Found this recipe and it really was delicious! Quick and simple to cook and serve, you’ll just need to marinate the meat in advance in order for it to be more flavourful. It was so good, I didn’t have chance to take a picture of this dish and it was gone..
3 chicken thigh, chopped
6 sliced ginger
4 cloves garlic, minced
2 tbsp sesame oil
4 chinese mushroom, soak with 300ml water
8 brown mushroom, cut into quarter
Spring onion, for garnish
2tbsp oyster sauce
1 tbsp cornflour
1 tbsp rice wine
250ml mushroom water from soaking the mushrooms
1/2 tsp chicken powder
1/2 tsp soya sauce
1/2 tsp dark sauce
1. Marinate the chicken with the marinate for 30mins.
2. After soaking the chinese mushroom till soft, cut into slices. Do not throw away the water. Drain the water to another bowl.
3. Heat sesame oil on wok then fry ginger and garlic till fragrant
4. Add in the marinated chicken and stir fry till the meat turn white.
5. Add in the mushrooms and stir fry.
6. Mix the sauce in a bowl. Then pour into the wok and let it boil. Once boil, turn the heat to low and let it simmer till the sauce reduce to half.
7. Sprinkle spring onion and give few light stir. Off heat and serve
I absolutely loved the taste of the mushrooms after following this recipe closely. Will definitely attempt this again!
my first attempt. Tasted great! But my liquid evaporated too much and I didn’t get much gravy left. The next time, I will cook extra sauce to top the dish. Adds to the visual appeal too.
Prepare all ingredients needed to cook this dish.
Also, have ready all the seasonings needed.
Soak dried shiitake mushroom in water until slightly soft.
Strain and retain 1 1/2 cup of mushroom water (from soaked mushrooms).
Drained the rehydrated shiitake mushrooms.
Using a pair of scissors or sharp knife, cut and remove the stems from the softened mushrooms.
Set aside the mushrooms for use later.
Soaked the broccoli in salt water for about 5 minutes and then rinse to remove any dirt.
Then cut the cleaned broccoli into florets by cutting them off from the stem.
Skinned and cut ginger into slices.
Cut one carrot into slices.
Bring water with salt added in a wok to a boil.
Blanch broccoli florets in the boiling water for 1 to 2 minutes.
Remove the broccoli florets with a ladle and drained dry. Set aside for later use.
In the same wok, blanch the sliced carrots for 1 minute and set aside. And we’re ready to cook the dish!
Heat up oil in a wok and saute the cut ginger slices.
Add in the drained and rehydrated shiitake mushrooms. Stir fry the mushrooms until fragrant.
Add in sugar.
Then a dash of ground white pepper.
Also add in vegetarian oyster sauce.
Then, stir in soy sauce.
Continue to stir fry making sure all the seasonings are infused into the mushrooms.
Then, pour in the retained mushroom water.
Bring the mushroom fluid to a boil.
Cover and simmer over low heat for 15 minutes, making sure that the heat is giving a gentle simmer rather than a rapid boil. Be sure to stir and check on the mushrooms occasionally throughout the braising process.
Then stir in the sliced carrots.
Thicken the shiitake mushrooms with a little cornstarch water. And we’re done!
To serve, place broccoli florets prepared earlier in a circle around a serving plate and place the braised mushrooms in the centre and serve immediate. As always, ENJOY!
Try to choose mushrooms with thicker flesh and are shiny black in colour.
To make the mushroom flesh smoother and velvety, you can actually rub the mushroom with a bit of cornflour. Set aside for about 10 minutes before rinsing.
To make the mushrooms shiny, try adding a small piece of rock sugar into the braising liquid.
You can choose to put the blanched broccoli florets into a bowl of ice water to stop the broccoli from continuously cooking and keep the colour vibrant.
Use lower temperature for longer time when braising the mushrooms.
(Optional): Mix sauce ingredients in a bowl and cook in pot until sauce thickened. Pour the warm sauce over the dish and serve immediately.