I tried this recipe tonight and it was a success! This is from cafedelites.
I learnt about this Thai dish from a Thai friend who cooked it for me in her home, and had constant cravings for it! Found this rather decent recipe from rachelcooksthai and would love to recreate it again.
- 12 shrimp
- 3 ounces woonsen (bean thread/glass) noodles
- 3 strips bacon, cut into 1″ pieces
- 1 cup chinese celery, cut into bite sized pieces
- 2 Tablespoons ginger, sliced thinly
- 1 Tablespoon garlic, sliced thinly
- 1 Tablespoon black peppercorns (use half if you prefer less spice)
- 2 cilantro roots
- 2 Tablespoons oyster sauce
- 1 Tablespoon thin soy sauce
- 1 Tablespoon dark soy sauce
- 1 teaspoon sesame oil
- 3/4 cup water
- Soak the woonsen noodles in warm water for ~10 minutes while you prepare the other ingredients.
- Make your spice paste by pounding the garlic, ginger, black peppercorns, and cilantro roots together in a mortar and pestle. Add the peppercorns last so that they are coarsely broken.
- Make your soy sauce mixture by combining the oyster sauce, soy sauces, sesame oil, and water.
- Assemble your clay pot as shown above (from bottom to top: bacon pieces, a few thin slices of ginger, the spice paste, soaked woonsen noodles, shrimp, soy sauce mixture, and Chinese celery).
- Place on stove top with a heat diffuser and cook over medium-high heat for 20 minutes. Note: If you prefer the vegetables to still be a little crisp (like I do), add them in with 5 minutes left to cook.
- Once the clay pot is done, mix all ingredients together and enjoy!
I think I’ve finally formulated a wonderful recipe for this.
This is my own creation! Here goes!
Half a packet of San Remo spaghetti
4 tbsp good quality extra virgin olive oil
2 tbsp chopped shallots
2 tbsp chopped garlic
Red Pepper chilli flakes
1 cut chilli padi
- Cook spaghetti according to instructions, I add more salt and remove it from heat at around 5 mins. Reserve the leftover boiling water.
- Heat up 2 tbsp of extra virgin olive oil with high heat and place prawns into pan. Sprinkle salt and pepper and flip the prawns and repeat with salt and pepper on the other side. Remove from pan once done.
- Add the last 2 tbsp of extra virgin olive oil into pan and stir fry shallots and garlic till fragrant and a little crisp and brown.
- Add spaghetti into pan and toss to mix. Add around 1 cup of reserved pasta water to the pan and let it boil and evaporate, all the while tossing the spaghetti.
- Add prawns, chilli flakes and chilli padi and toss everything together.
I’ve loved this dish since young but have only had it during Chinese New Year. This year, I decided to be adventurous and cooked two dishes, and this was one of them. I cooked this and it was wildly popular at my family’s gathering! Got the recipe from thewoksoflife.com.
1. Soak the dried oysters in cold water for 15 minutes, and rinse them well to ensure any and all sand has been rinsed off. Set aside.
2. Soak the black moss in cold water for 15 minutes. Swish it around a bit to loosen any dirt or particles. Remove by hand and discard the water. Repeat the process once more before transferring the moss to a colander to drain.
3. Soak the dried mushrooms in hot water for at least 90 minutes. You may need to soak them longer if the mushrooms are large and meaty. Soaking overnight is recommended. Once the mushrooms are rehydrated, give them a final rinse and squeeze them gently to remove excess water. Cut off the stems and discard them.
4. If using the chicken fat, render it in a pot over medium heat until the fat is a little crispy. A clay pot or earthen pot is nice for stewing and presentation! If not using the chicken fat, heat the pot over medium high heat. Add 1 tablespoon of canola oil, the chicken base, smashed ginger slices and scallion whites, and brown them until caramelized (about 1 minute).
5. Add the mushrooms, and stir fry for another minute.
6. Add the oysters and continue stir-frying for another minute. Add the Shaoxing wine and, after a quick stir, add the chicken stock, sugar, soy sauce, and oyster sauce.
7. Stir everything together. Next, add the fat choy and gently stir it in without breaking it up, so it’s submerged in the liquid. Cover, reduce the heat to medium low, and let simmer for 20 minutes.
8. Line a large deep serving plate with hand-torn romaine or iceberg lettuce or you can carefully work in fresh stir-fried lettuce to the bottom of your clay or earthen cooking pot and serve it right in the vessel. Uncover your simmering pot and increase the heat to reduce the sauce until most of the standing liquid is no longer visible. Stir in the green portion of the scallions, and spoon the mixture over the top of the lettuce. Try to place the dried oysters and mushrooms on the top where they are visible, and serve hot!
I got this recipe from one of my favourite cooking sites.. noobcook.com!
Some personal notes:
- I used lean pork as well.
- I used more rock sugar as it was hard to break and also I prefer a sweeter braised taste anyway.
- I used the water from soaking the mushrooms instead of just plain water.
Really great reviews on allrecipes.com so I just had to repost it here to try later. I got it from here.
- 4 tablespoons unsalted butter
- 2 cups chopped onions
- 1 pound fresh mushrooms, sliced
- 2 teaspoons dried dill weed
- 1 tablespoon paprika
- 1 tablespoon soy sauce
- 2 cups chicken broth
- 1 cup milk
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- ground black pepper to taste
- 2 teaspoons lemon juice
- 1/4 cup chopped fresh parsley
- 1/2 cup sour cream
Prep 15 m
Cook 35 m
Ready In 50 m Serves 6
- Melt the butter in a large pot over medium heat. Saute the onions in the butter for 5 minutes. Add the mushrooms and saute for 5 more minutes. Stir in the dill, paprika, soy sauce and broth. Reduce heat to low, cover, and simmer for 15 minutes.
- In a separate small bowl, whisk the milk and flour together. Pour this into the soup and stir well to blend. Cover and simmer for 15 more minutes, stirring occasionally.
- Finally, stir in the salt, ground black pepper, lemon juice, parsley and sour cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Serve immediately.