Saturday, June 28, 2008

Cannes - here we come

Once again, in typical fashion chez moi, just 2 days ago, we decided to go to Cannes for a week tonight. Actually it will just be me driving down with The Girl cos X is already there. This will be the first time I'm attempting to drive that far. But I'm psyched - beach chairs loaded, clothes packed, keys handed to Laurence to help water the plants & all set to go....after The Girl's school concert this afternoon.

We rented an apartment with internet access but I'm not sure if I will be blogging then. You know, it's going to be hard work - water skiing, drinking champagne on the beach, building sand castles, applying sun block - I might be too tired to blog. But I will try.

In the meantime, hope you are enjoying yourselves in your part of the world, just as I am mine.

Friday, June 27, 2008

A midsummer night's dinner

There's a Chinese proverb that says "A distant relative is not as good as a close neighbour". I'm really glad to have Christophe & Laurence as neighbours. The Girl & I went over for dinner last night. It wasn't exactly mid summer night (cos that's on the 21st June), but give or take a few nights, does it matter ? So that marks the start of summer & the longest day of the year.

The perfect summer salad - shrimp, fresh raw vegetables & feta cheese

Although I know & love apple crumble,
this was the first time I've had zucchini crumble

On a cool summer evening, nothing beats drinking & dining with good friends on the terrace.

Here's how we should spend our summers

So we seem to have gone from 15C to 35C overnight. When it's sweltering hot like this, there is only one thing that matters.

Everyone, I need your help to convince X that walls are over-rated. Do we really need one ? This is what we should be building instead.

That's The Girl's latest BFF, ChaCha and that is how we should all be spending our summers.

Wednesday, June 25, 2008

Visit to a goat farm

I got a note from The Girl's teacher a couple of weeks ago saying that they are planning a field trip to a goat farm nearby & wanted some parents to help out. I gladly signed up cos I wanted to see how goat cheese is made & thought, at the same time, it would be fun to see how The Girl interacts with her classmates.

What makes it more special for the children is that the farm belongs to the parents of one of their classmates, Eloise. It was a short walk from the school & at the entrance of the farm, somebody had hung up a drawing of a goat (I'm not sure if they did that just for the school or it has always been there to guide visitors to the farm.)

When we arrived, the children were beside themselves scrambling to be let into the goat pen. The goats were surprisingly gentle & calm despite being suddenly surrounded by 20 odd screaming children.

I just discovered that not only are female goats called does or nannies & male goats called bucks or billies, there is even a term for castrated males (goats of course) - they are called wethers. Why am I telling you this, well you never know when you might need this trivial piece of information - remember to thank me then.

After an hour of petting the goats, everybody sat down on bales of hay to sample the cheese.
Goat's milk cheese is called frommage de chevre in French & hugely popular. Over on the farm, it's all done the traditional way, by hand.

We were invited to the fromagerie - where they make the cheese but I was a little disappointed that we didn't get to actually see them make the cheese - they were already done waiting for sale later to the restaurants or specialty shops.

I'm not a big fan of goat cheese but I had a taste & it's delicious. Looks like I know where we'll be buying our cheese from now on.

Tuesday, June 24, 2008

Best Video on the Internet

I was so moved by this that I can't wait to share it with you. This is a simple video of a guy named Matt doing a kooky dance in whichever part of the world he is visiting & also getting people to do it along with him. It's beautiful and touching. You see, regardless of skin, race, religion or language, people are people.

This also reminded me how much I love travelling. You get to experience a different culture, see spectacular sights, try exotic food but mostly you get to meet amazing people like that one chinese guy who helped me down Ermei Shan cos it was all covered in snow, the old man in Kashgar who invited us to his house for tea even tho we didn't understand one another, the little boy in Nga Trang who became my constant companion the entire time I was there & I cried when I left.

Enjoy this video & hope it will also bring a smile to your face.

Where the Hell is Matt? (2008) from Matthew Harding on Vimeo.

Eggplant Caviar

Before you get all excited, just know that there is no caviar in this dish. I don't really know how caviar figures into this other than the fact that it's a delicious Russian appetiser that has found it's way into French cuisine. The texture is like that of a mousse. Strangely enough, I've never heard of this dish until I moved here. Geez I can't believe I've been missing out on this all these years....

After making baba ghanoosh last week, I still had lots of eggplants left so I decided to make caviar d'aubergine. Although it has a fancy sounding name, it is really easy to make. It can be served warm or cold and we like to accompany it with tomato coulis.

Eggplant Caviar
source X's sister
makes 1 terrine

3 eggplant, peeled & diced
2-3 cloves of garlic, peeled
3 slices of ham
3 eggs
20cl cream

1. Fry the aubergine in olive oil until soft. Add a little water if it's gets too dry.

2. Add aubergines, garlic, ham, eggs & cream in the food processor. Puree.

3. Brush oil on all sides of a rectangular cake tray or terrine. Pour aubergine puree into the mould.

4. Place the terrine in a tray of hot water making sure the water covers at least half way to the terrine (bain-marie).

5. Put the entire tray into the oven at 190C for 1.5 hours.

6. Serve warm or cold with a helping of tomato coulis on the side.

Note : This freezes very well. After it's cooked, let cool & then freeze.

Monday, June 23, 2008

Sunday Lunch at Gras

Yesterday we spent the day at X sister's summer house in Gras, a tiny village of 380 inhabitants. I love going there this time of the year cos that area is full of vinyeards & lavender fields & it smells wonderful as you drive across.

I was delighted to see that JM, her husband has set up a little vegetable garden. Not a very big one but it has tomatoes, aubergines, zucchinis, strawberries, lettuce & parsley, which is more than enough for them for the summer. Most French people, as long as they have a little garden, would grow their own vegetables. I was looking at his garden enviously cos I can't wait to set up my own too.

Lunch was a simple affair with pizza from JM (if you remember he makes awesome pizzas), a light salad & beef skewers over BBQ. After lunch, the men watched F1 while the women lounged by the pool keeping an eye on the kids.

That's my idea of a wonderful Sunday afternoon.

Sunday, June 22, 2008


You can't get more French than escargots. I have had a love affair with these for the longest time. Earlier this year, Rene made a batch from scratch ie using live snails. But it's not something I would attempt - it's too much work. I'd rather order it from a restaurant or buy them frozen from the supermarket - they are really quite good. Just pop them into the oven & they're ready in minutes.

I bought these little forks a long time ago - I doubt they were made specifically for escargots but they are perfect. If you don't have any, just use toothpicks. Even The Girl loves digging her escargots out of their shells. In fact, I think that's probably why she likes them.

Make sure you have some bread handy. Baguette is better but since we didn't have any, sliced bread works just as well. You'd want to soak up all that garlicky, buttery goodness.


Way back at this post, I asked which is our other Cuban favorite & of course, it's the mojito. That's why we grow mint in our herb garden. We make this fairly frequently at home.

Although you can find the mojito on almost any decent cocktail menu, sadly most are not made the way I like it - they are either not sweet enough, not enough mint or worse, once in Singapore, I tasted a mojito at a very popular bar using calamansi lime which is just so wrong.

Here's how we like our mojito.

(makes 2 glasses)

Find a tumbler to mix & crush the ingredients. Throw in several sprigs of fresh mint (be generous) then add 2 Tbsp of regular or brown sugar. Crush the mint with the sugar - the correct tool is the muddler but I use my wooden pestle. Next add 1 lime already diced. Then crush again with the mint & sugar. Making sure to crush the lime of their juice. Next add rum (2 or 3 or 4 shots) & ice. Pour all into a shaker & mix well. Add sprite or 7-up. Pour into tall glass - with lime, mint & all. Enjoy !

Saturday, June 21, 2008

Quick & Easy Guide to Frying Noodles

Stir Fried Ramen with Beef

I love noodles & this is one of my favorite ways to do them at home. It's so versatile, you can use whatever you have available - just mix & match from the following.

Meat - Beef fillet or chicken breasts or minced pork

Vegetables - green pepper (I use this when it's beef), cabbage, carrots, snow peas, broccoli, bamboo shoots

Noodles - egg noodles, ramen or even spaghetti if you can't find any chinese noodles

Sauce - black soy sauce, fish sauce, oyster sauce, soy sauce, black bean sauce (use this with beef or minced pork, doesn't go well with chicken), chilli sauce

So let's start

1. Cook selected type of noodles as per instructions. Once done, set aside

2. Pick one meat - if beef or chicken, cut into strips. Fry, when done, remove from wok

3. PIck as many vegetables as you can find cos I love my noodles with lots of veggies. Cut into bite size or sliced thinly. Fry 3-4 cloves of diced garlic then add vegetables. Fry till soft. Add a little water if necessary.

4. Add the meat back to the veggies & now add the sauce. This is just an approximation. Feel free to adjust according to how you like it
1-2 Tbsp black soy sauce
2-3 Tbsp oyster sauce
2-3 Tbsp fish sauce / soy sauce
1 Tbsp black bean sauce (optional)
1 Tbsp chilli sauce (if you like it spicy or you can serve this on the side)
salt to taste

5. Throw in your noodles & give it a quick stir around the wok making sure all the ingredients are well mixed together. Ready to serve.

Other possible additions to the noodles - tofu (cut into bite size & fried till brown), char siew (sliced), chinese sausage (sliced), egg omelette (cut into strips).

Thursday, June 19, 2008

Rice with Chorizo & Shrimp and My Favorite Hot Sauce

I've been coming across lots of interesting recipes on the internet lately. Once again thanks to Tastespotting, I spotted this dish - Arroz con chorizo y camarones (don't you think the spanish name sounds so much nicer). Once upon a time, I spoke a little Spanish. I learnt it living in NY cos I wanted to know what everybody was saying in the subway but mostly because I was planning to travel around South America. Sadly the moment I started French, my Spanish went down the drain.

I've already added Laylita's site to my Bloglines - she has so many mouth watering Latin dishes that I'm dying to try out. Check out her empanadas.

I think this is a great dish if you crave for a paella but too lazy to go through the hassle of preparing one, this is a nice substitute. It is by no means a paella but it is another quick & easy, one dish meal that I really enjoyed.

Rice with Chorizo & Shrimp
Arroz con chorizo y camarones
source Laylita's recipes
I tweaked slightly the original recipe

2 Tbsp olive oil
1 white onion, diced
2 red peppers, diced
2 tomatoes, peeled and diced
6 garlic cloves, crushed
2 cups rice, uncooked
3 cups seafood or chicken stock
chorizo, sliced
shrimp, peeled and deveined, rub with salt
2 Tbsp finely chopped parsley
Salt to taste

1. Heat olive oil in a pan. Fry onions & red peppers till soft

2. Stir in the crushed garlic, mix well.

3. Add the diced tomatoes, mix well and cook for another 5 minutes.

4. Add the rice and stir for about 2 minutes.

5. Add the chorizo slices and the seafood stock, stir well and bring to a boil.

6. Reduce to simmer, cover and cook for about 15-20 minutes. If you like a crust on your rice, do not stir it.

7. Add the shrimps over the rice & again, do not touch the rice, cover and let cook until the shrimps are done.

8. Stir the shrimps into the rice and sprinkle with chopped parsley.

Serve with a slice of lemon and/or hot sauce........
which brings me to my ALL TIME FAVORITE hot sauce - Marie Sharp Habanero Pepper Sauce.

They sell this in different levels of spiciness but what makes this different is that this is tasty. You can taste the carrots & vegetables that go into making the sauce. Tobasco & other chilli sauce taste so bland compared to this.

I discovered this when I was in Belize. This little unassuming bottle of hot sauce was on every dining table across the country. Once you've tasted this, you'll be converted too. I remember buying bottles of these back to NY & when those ran out, I bought them online. But that website doesn't ship outside of the US so since moving here, I haven't been able to get any.

So imagine my surprise when Elaine & Todd brought 2 bottles with them to Paris. I almost wept with joy. They were in Belize & like me, fell in love with this sauce. They were able to buy them in a specialty store in San Francisco & knowing how I love this, lugged them over for me. BEST. PRESENT. EVER.

If you were ever to come across this sauce, try it & let me know if you did not fall in love with it as well.

Wednesday, June 18, 2008

Black Sesame Ice Cream

I've come to the realisation that I cannot scoop ice cream to save my life. Please don't tell anyone that I used to work at Haagen Dazs and don't let the sloppy looking ice cream fool you cos this is really delicious.

Anyway I've wanted to do a Black Sesame ice cream for a long time but had to wait for X to bring home some black sesame seeds. When he finally did last weekend, I made it right away, using the usual custard base & grounded the sesame seeds to powder.

It's now my new favorite flavor. I like the fact that you can bite into the little sesame seeds but X mother didn't like them sticking to her teeth so if you're like her, make sure you ground it finely.

Black Sesame Ice Cream

300ml milk
300ml heavy cream
5 egg yolks
150g sugar
1 tsp vanilla extract
50g black sesame seeds, ground into powder

1. Combine milk & heavy cream in pan. Heat over low flame.

2. Break the egg yolks & mix well with the sugar.

3. Remove milk & cream from stove & add in the eggs. Stir well

4. Put back on stove & heat over low flame. Make sure it doesn't boil. Stirring constantly. Once the custard thickens (if you run a finger over the back of the spoon & get a clear path, it is ready), remove from heat.

5. Sieve the custard (despite best efforts to stir, some egg lumps could occur). Then add 1 tsp of vanilla extract & black sesame seed powder.

6. Leave this to cool completely or chill in the fridge.

7. Then pour into ice cream maker according to manufacturer's instructions.

Linguine with Shrimp & White Wine

Simple is best & nothing is more true than for pasta. You don't need to heap it with too much nor add too many flavors. Just have to make sure you use a few but make sure they are the freshest ingredients to turn out a great plate of pasta.

A couple of weeks back, I was trolling the net & from Tastespotting (which by the way I just found out, is taken down) I came across a recipe called Shrimp Scampi which seemed a little strange cos Scampi is shrimp so why is it called "shrimp shrimp". Google revealed that shrimp scampi is very much an Italian-American dish whereby scampi is a dish of shrimp prepared in garlic butter & white wine.

Nevertheless the recipe had already piqued my interest so I tried it out today for lunch. You see the plate of pasta above, well I wolfed it all down in record time.

Linguine with Shrimp & White Wine
source Closet Cooking

4 cloves of garlic, diced
shrimps, deshelled & deveined
olive oil
1/4 cup of white wine
juice of 1 lemon
red chilli pepper flakes
salt & pepper

1. Boil a pot of salted water & cook linguine as per packet.

2. Fry garlic in olive oil & butter. Then add shrimps & red chilli pepper flakes. Salt & pepper to taste. Remove from pan when shrimps are cooked

3. Boil white wine & lemon juice then simmer till liquid is reduced. Next add 1 Tbsp of butter, salt & pepper. Once butter is melted, turn off the stove. Toss in pasta, shrimp & parsley.

Didn't I say simple is best ?

Monday, June 16, 2008

Wild Strawberries

Photo Credit

Theoretically, wild strawberries grow in the wild, of course. In France, they are referred to as fraise du bois (strawberries of the woods) & it's always fun to stumble upon them when we're out hiking. But I didn't realise it was possible to grow them at home. Which is what Rene did (I know, is there anything this man doesn't grow ?).

I've been waiting for fresh strawberries from him to make ice cream but he suggested I use wild strawberries instead & asked me to go pick them in his backyard. Imagine my surprise when lo & behold, I walked to the back of the house & see a patch of garden completely overgrown with wild strawberry plants. I didn't bring my camera with me but I managed to get a picture of it from the internet.

As you can see, wild strawberries are much smaller than their cousins but they pack a bigger punch ie a lot more aromatic & intense. X was shocked that I wanted to use them to make ice cream "it's sacrilegous" he says. So we've been eating them like this. But there's still plenty more, hmm maybe I might just add a little when making my ice cream.

Sichuan Peppercorn Chicken

Sichuan peppercorns is, in my opinion, one of the more under-rated ingredient. On a trip to Chengdu many years ago, I was introduced to it & fell in love with it immediately. You can find it in the popular ma la huo guo - literally to mean numbing spicy hotpot & a lot of Sichuan dishes. I remember having a chicken roasted entirely with that & I still dream about that dish sometimes.

I don't find the sichuan peppercorn to be particularly spicy but when you bite into one, there is a numbing & tingling feeling. I use it in my spicy sichuan noodles but not much else. So when Jaden @ Steam Kitchen did a post on Asian Flavored Sea Salt featuring the sichuan peppercorn with even a recipe for roasted chicken, I jumped on it immediately.

Sichuan Peppercorn Salt & Chicken

Source Steamy Kitchen

To make the peppercorn salt, dry roast the peppercorns for about 5 mins (making sure not to burn them) then grind & mix with same amount of salt.

1 chicken
2-3 stalks of scallions
1/2 lemon or orange
4 long, thin slices of ginger
2 tablespoons Sichuan Peppercorn Salt + more to serve as dipping salt
2 tablespoons oil

Preheat oven at 210C.

1. Rub chicken with peppercorn salt (be generous). Stuff with ginger, scallions and lemon or whatever you normally use to stuff the chicken when roasting. Place bird breast-side down in roasting pan. Brush 1 tablespoon oil all over the top of the bird (which is the thigh side).

2. Roast chicken breast-side down for 30 minutes. Turn breast side up. Brush breast side with oil. Continue roasting till chicken is nicely browned - about 1 hour.

3. Remove from oven and let rest for 10-15 minutes. Carve and serve with more Sichuan Peppercorn Salt on side for dipping.

I didn't find the chicken flavorful enough even tho I rubbed it with a lot of peppercorn salt. But it was great with the dipping salt on the side to make up for it. Maybe I'll try to marinate it longer the next time. I also wonder if the ground peppercorns have lost some of its flavor cos I made it a while back. Definitely going to try this again.

Baba Ghanoush with Smoked Duck

X was based in Beirut for a little bit & while he was there, he fell in love with Baba Ghanoush - a Lebanese eggplant dip. He raves about it all the time but last weekend was the first time I tried it. It's delicious.

Generally it's eaten with pita bread or as a spread over toasts.
But for this appetiser, he combined it with smoked duck & sliced parmesan cheese as garnish.

Baba Ghanoush or Lebanese Aubergine Dip

Dry roast 2-3 aubergines until the skin blackens on all sides & the aubergine is soft. Let cool in order to remove skin without burning your fingers. Put the skinless aubergine into a food processor with 2 small boiled potatoes, 2 cloves of garlic, 2 Tbsp tahini paste, handful of parsley (optional) & as you puree, drizzle about 3 Tbsp of olive oil.

For the appetiser, he rolled slices of smoked duck (which you can buy from any supermarket) over an olive & placed it over the dip with slices of parmesan cheese & cut tomatoes.

We all loved this dish & my only feedback is that it would have been better to serve this on a plate cos it was a little difficult to cut the smoked duck in the ramequin.

Parmesan Zucchini

This is a recipe I got from X's sister. Simple, easy & delicious. We love it as a side dish. In the summer when we're flooded with zucchinis, this dish gets featured A LOT.

Parmesan Zucchini

Slice zucchini as thinly as you can. Lay them out on oven tray. Sprinkle salt & 2-3 Tbsp of olive oil. Next smother the zucchinis with a very generous helping of parmesan cheese. See picture below.

Put in oven at 190C for 45 mins or until the zucchini slices are nice & brown.

Crab & Avocado Salad

We had some friends over last weekend & X put together this simple yet absolutely delicious Crab & Avocado Salad.

Crab & Avocado Salad
source X

1. Dice avocado, tomatoes & shallots. Season with olive oil, squeeze of lemon juice, salt & pepper.

2. For the crab meat, add mayonnaise, 1 tub of natural yoghurt, diced shallots, squeeze of lemon juice & a pinch of piment d'espelette.

3. Arrange avocado & tomato at the bottom of the serving dish then crab meat on top. Sprinkle with black seasame seeds. Garnish with slice of cucumber & bread stick.

Sunday, June 15, 2008

White Chocolate Cheesecake with Fruit Coulis

I took part in this masak masak challenge at a forum whereby we had to create a dish with 3 ingredients - cream cheese, chocolate & fruits.

First of all, France doesn't have American style cream cheese - maybe in the big cities like Paris, you can perhaps find specialty stores that sells Philadephia cream cheese. But there are creamy type cheeses that can be substituted depending on what you're doing - most common would be frommage frais, Neufchetel or St Moret cheese. For this challenge, I used St Moret.

There are 2 chocolate elements to this dessert - white chocolate is added to the cheese to make it richer & then I also used chocolate biscuits for the cake base. I was thinking to incorporate the fruit into the cheesecake but since I haven't done it before & didn't have time to experiment, I decided to play it safe & make a coulis to go with it. I made 2 - strawberry coulis with sugar & a kiwi coulis with honey. The tartness of the fruit coulis really balance the richness of the cake.

With cheesecakes, I like to use my muffin tray to make individual portions. It's easier to serve & I think they look prettier too. Best of all, if there are extras, you can just wrap each of them up in foil & freeze.

Note : In the photo, X styled the plate so there is very little coulis but when eating, I actually add a lot more.

White Chocolate Cheesecake with Strawberry & Kiwi Coulis
Source unknown - this is an old recipe
makes 6 individual cheesecakes

150g Chocolate biscuits
75g butter, softened (zap in the microwave till soft)
300g St Moret cheese
100g white chocolate
10cl cream
1 egg
50g sugar

1. Crush biscuits till crumbs & then add butter & mix well.

2. Divide into muffin tray. Chill in the fridge for 15 mins.

3. In the meantime, boil cream then remove from stove.

4. Break the white chocolate into pieces & add into the cream. The heat will melt the chocolate so stir until it's incorporated into the cream. Then add cheese, sugar & eggs. Stir & mix well.

5. Pour the cream/white chocolate mixture into the muffin moulds.

6. Put in the oven 130C for 35 mins.

7. Remove, set aside to cool & then chill in the fridge for at least 6 hours

Strawberry Coulis

Cut strawberries in halves or quarters, add 1 Tbsp of sugar & puree

Kiwi Coulis

Peel kiwi & cut into quarters, add 1 tsp of honey & puree

Friday, June 13, 2008

Bollywood for Children

OMG my daughter loves Bollywood.

Our local library has a limited but interesting selection of world cinema & last week, I decided to borrow a Bollywood movie called Dhoom - a cops & robbers story. Boy was she hooked. Forget Shrek or Bambi, Bollywood is the new Disney.

I don't know why I haven't figured this out before but Bollywood really appeals to the kids. Here's why :

1. Who can resist their musical numbers ? Even in the cops & robbers story that we were watching, during a stakeout, they break out into a song & dance complete with rain & backup dancers. The music is catchy & the dance moves are kitschy. A good song & dance transcends age & language - I heard her humming one of the songs when I walked past her bedroom earlier.

2. There is always a comic figure. No matter how serious the story line, there will always be at least one comic character. Kids love that. They love their silly expressions, gestures and slapstick routines.

3. Playful & naughty. The couple would either chase each other round the tree or splash water or play a prank. Although flirting, it's more playful than sexual. The Girl is extremely tickled by that.

4. No sex & gore. We all know that there is no kissing on Bollywood screens and most Bollywood movies are not very violent (at least the ones that I've seen).

5. Most important of all, they have huge respect for their mothers. Don't they all seem to touch their mother's feet at the end of the movie ?

I'm going back to the library to see what other Bollywood movies they have available.

Thursday, June 12, 2008

100th post

Wow has it been 100 posts already ?

Imagine, I only started this blog March 17 so just short of 3 months, I've managed to churn out 100 posts. I didn't think I would have so much to say. What started out on a whim has now really grown on me. I'm really enjoying this blogging thing but what warms the cockles of my heart (I just enjoy saying that, cockles of my heart) is that people are enjoying my blog too.

My most popular post is not any of my delicious recipes but the one about breast milk cheese. It was picked up by and even got discussed at Stomp here. Mention breast & it will catch anyone's attention. As I'm writing this, I just found out I was featured in Tastespotting with my post on mousseron mushrooms.

So thank you everyone for visiting my little blog & hope you enjoy your stay here. Please take this opportunity to delurk & say hi in the comments so I know who you are.

Update : Sadly I just found out that Tastespotting is taken down - their website says it will no longer be operating due to some legal complications. In place of it, somebody has set up Food Gawker - so see you there.

Crab Meat Noodles

When I first came across this recipe at Rasa Malaysia, I love how it reminded me of Chinese wedding banquets. And for anyone who has attended one, you'll know it's a sit down dinner of at least 2 hours with course after course of Chinese food. I used to complain about how long the meal would take but now that I live in France where pre-dinner drinks start at 7pm & the wedding cake only gets cut at 3am - 2 hours is a breeze.

Her recipe actually calls for imitation shark's fin but since getting that is close to impossible here, I substituted with glass noodles instead. It is absolutely delicious & I've made this many times since. And again last week but X asked "why haven't you been making this more often for me ?" Oops maybe I made this when he wasn't around.

Crab Meat Noodles
source Rasa Malaysia
serves 4

6 eggs
1 cup imitation shark's fin (glass noodles - soaked in hot water till soft)
1 cup noodles
Chinese cabbage - thinly sliced
1 Tbsp oyster sauce
1 Tbsp shaoxing wine
1/2 tsp sesame oil
1/2 tsp fish sauce
1/4 tsp sugar
spring onions, chopped (optional as garnish)

1. Beat eggs then add seasonings, noodles & sliced cabbage. Mix well

2. Fry crab meat then pour egg & noodle mixture into the wok

3. Fry till eggs are cooked but make sure not to over cook the eggs

4. Toss in chopped spring onions