Text 16735, 80 rader
Skriven 2014-09-06 08:51:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Shortcuts 921
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 DD> There is, also, another shortcut using (I think) the %(percent) symbol
 DD> that takes you somewhere else that some find/found desirable. I've not
 DD> used either but they have been in place since I began visiting Doc's
 DD> sometime in the last century.

Someone once told me about other shortcuts, but as I've
found the one I want, that information got whooshed.

 DD> Title: Shortcut Risotto 

That really makes a pilaf-textured dish, not a risotto
at all. I don't object to the use of canned soup at all,
if it's what you have, use it, but the choice of rice
is very important. At one picnic, I think the one at Gail
and Dale's before the most recent, I brought several
kinds of rice, including a couple risotto rices, which
behaved quite differently from the run of the mill River
or what have you.

Braised ee-fu noodles with truffle oil
cat: Singapore, starch, fancy
servings: 2

h - for the noodles
2 cloves garlic
200 g ee fu noodles
400 g white button mushrooms
1 Tb sesame oil
2 Tb vegetable oil
1 c stock (chicken or mushroom)
3 Tb truffle oil
h - Braising Sauce (mix in a bowl and set aside)
3 Tb Light soy
1 Tb Dark soy
2 Tb Oyster sauce
1 Tb Sesame oil
1 Tb Hua Tiao Wine
1 ts Sugar
- OR you can use the shortcut by using 1/2 c Tai Hua
- Braising Sauce, it has each of the above components
- in the right proportions already

Truffle oil/salt/paste is like the perfect LBD. It goes
with EVERYTHING, hides a multitude of sins, and
immediately luxes up anything. My bottle of truffle oil
is the secret arsenal in my pantry; a light drizzle
makes any dish look like haute cuisine and totally
disguises the fact that I'm just a humble home cook.
Although truffle oil is a typically western condiment,
it translates amazingly well to Asian dishes as well,
and this is my recipe for braised ee-fu noodles jazzed
up by the liberal use of truffle oil.

Blanch dehydrated ee-fu noodles in boiling water for
10-15 sec to soften them, drain and rinse in cold water
to stop the cooking process. Set aside.

Add garlic in sesame oil-frying oil combination
in pre-heated wok, and fry until fragrant.

Clean mushrooms with a damp kitchen towel and slice. You
can also use shimeiji, Portobello, or cremini mushrooms.

Add mushrooms with 2 Tb braising liquid to flavour the
mushrooms and fry until translucent.

Add noodles.

Add remainder of braising sauce and stock, and leave on
low heat until the liquid is almost absorbed into the
noodles.

Just before serving, drizzle 2-3 Tb truffle oil and
toss the noodles about so the oil is evenly distributed.
2 is enough to get it fragranced, but 3 is where the
flavour actually comes through each mouthful.

thehungrybunnie.blogspot.sg
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