Korean Style Fried Tunghoon

Ingredients

2 tbsp oil

1 tsp chopped garlic

1 onion, peeled and shredded

3 black mushrooms, soaked and shredded

5 crab sticks, shredded

1 stalk spring onion, shredded

150g tunghoon/rain noodles, soaked until soft

Seasoning

3 tbsp Lee Kum Kee Oyster Sauce

1 tbsp Lee Kum Kee Premium Soy Sauce

1 tbsp toasted sesame seeds

1/8 tsp salt

dash of sesame oil and pepper

200ml water

Method

1. Heat up oil, saute chopped garlic, onion and black mushrooms until fragrant.
2. Add in the remaining ingredients, seasoning and stir-fry at high heat until gravy is almost dry. Dish up.
3. Sprinkle toasted sesame seeds on top and serve hot.

Assorted Mushrooms with Sweet Gourd

Ingredients

1 tbsp oil

1 tsp chopped garlic

150g bai lin gu mushroom, sliced

150g fresh shiitake mushrooms

300g sweet gourd, peeled and cut into pieces

Seasoning

3 tbsp Lee Kum Kee Oyster Sauce

1/2 tbsp Lee Kum Kee Premium Soy Sauce

dash of sesame oil and pepper

100ml water

1/2 tsp corn flour, mixed with 1/2 tbsp water, for thickening

Method

1. Heat up oil and saute chopped garlic until fragrant. Add in bai lin gu mushrooms, fresh shiitake mushrooms and stir-fry until aromatic.
2. Add in sweet gourd, seasoning and bring to boil until sweet gourd is soft. Dish up and serve.

Smoothly Egg Bean Curd with Minced Meat

Ingredients

2 tbsp oil

1 tsp chopped garlic

100g minced chicken meat

5 fresh mushrooms, cubed

1 packed fresh pin mushrooms

2 block soft bean curd,

cut into pieces

Seasoning

3 tbsp Lee Kum Kee Oyster Sauce

1 tbsp Lee Kum Kee Premium Soy Sauce

dash of sesame oil and pepper

100ml water

1 tsp corn flour, mixed with 1 tbsp water, for thickening

Method

1. Heat up oil and saute chopped garlic until fragrant. Add in minced chicken meat, fresh mushroom, pin mushrooms and stir-fry until aromatic.
2. Add in bean curd, seasoning and bring to boil for 3 minutes. Thicken with corn flour water.
3. Add in chopped spring onion and serve.

Steamed Fish Paste in Creamy Egg Oyster Sauce

Ingredients

2 blocks white bean curd, mashed

150g fish paste

2 salted egg whites

1/2 tbsp corn flour

1 tbsp oil

Gravy

2 tbsp oil

1 tsp chopped garlic

2 salted egg yolks, steamed and mashed

3 tbsp Lee Kum Kee Oyster Sauce

1 tsp sugar

3 tbsp water

2 tbsp chopped spring onion

Method

1. Put all ingredients into a mixing bowl and mix well. Steam at high heat for 12 minutes or until cooked.
2. Heat up oil and saute chopped garlic until fragrant. Add in the remaining gravy ingredients and stir well. Pour over steamed fish patty and serve.