Got this great idea of cooking "dry style" for this tau-chiam aka dried soy noodle from my SIL. Well, all I can say it taste wonderful, so delicious and my kids loves it..something new for this soy noodle preparation. Shared with them, idea came from "ku-ku"...they exclaimed "Wow" - Nice! :)
So these are the ingredients I cooked for the toppings:
- minced chicken breast meat
- some button mushrooms
- 1 big onion - chopped
- 1 sprig spring onion - chopped
- some oyster sauce / pepper
- 1 Tbs cornflour
Simple Process :
- Heat a little oil, stirfry chopped onions till aromatic, add in the minced chicken and stir well
- Drop in the oyster sauce, 1/2 cup water, button mushroom and let it simmer over low heat, add salt to taste
- Just make sure the gravy is sufficient, you may add in more water if you prefer more gravy.
- Minced chicken should be cooked within 20 minutes, before dishing it out, add 1Tbs cornstarch to thicken the gravy
- Dried Soy Noodle : Blanched in boiling water till it softens, dish out and sprinkle few dashes of oil or sesame oil to prevent the soy noodle from sticking together
- Serve with the blanched soy noodle (tau chiam) with the cooked chicken-mushroom topping
- Garnish with chopped spring onions........Voila!
Thanks "ku-ku"...for the idea, lots of LoVe from us!
You have delicious n simple recipes for home cook food..I like your Blog. Thanks
ReplyDeleteThanks u for your compliments, happy cooking.
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