When bacon is not eating, the cat plays away with disgusting looking food

Brown rice & kimchi

With puke looking miso soup with crabstick,mushroom & seaweed

The auto setting on my phone’s cybershot is not great at all huh?Sigh.

For my dear friend, who is learning how to feed my godson. This is great as a novice cook dish, as it is mainly flavoured by oyster-cannot-go-wrong-sauce. I adapted it from the braised mushrooms with sea cucumber recipie that we usually get in big chinese restaurants. I don’t really like dried shitaake mushroom chinese-styled, preferring fresh mushrooms. If you have some dried scallops to flavour it with, all the better! It would be great as well with butterflied prawns,but I was way too lazy to peel prawns on a weekday night.Please remember that you can subsitute the mushrooms for whatever sort you like, even oyster mushroom ect.

Inggredients
300g shimeji mushroom
150g enoki mushroom
3 big bulbous button mushroom (sliced)
100g sugar snap peas
500g scallops
5 cloves of garlic, keep whole

1) Sautee the garlic until fragant
2) Add in all the mushrooms, as they take time to cook
3) In the meantime, mix 30ml of hot water with a sprinkle of chicken stock and cornflour - this is to thicken the sauce
4) Mix in 1tbp oyster sauce, and the cornflour mixture as well.
5) When boiling, add in scallops and sugar snap peas - they should cook at roughly the same time. I like my peas snappy.

Ta-da!

ps: I was really hungry and tired yesterday, so not really in much mood to properly arrange my food for pictures - they were taken outside in twilight on top of a bag of compost. Please do not try this at home.

I have been going completely nutters with my masak-masak series as of late. Once I got the hang of it, it’s all coming to me as instinct. I remember my first foray with kangkung belacan on 31st December - how far had I come in less than 3 months.I had built courage to come out with my own recipies and try seemingly hard dishes. And all from scratch.fuh, i am great.

Contrary to popular belief, I do not cook/eat complicated asian food on a daily basis. Prep time usually takes around 30mins-1hour for my weekend masak-masak series…although I must say I am improving as I am getting the hang of the mortar and pestle and producing the appropriate taste. On weekdays, less complicated student-y food rules the flock, and therefore I am coming up with daily feed series - meals whipped up from less than 5 inggredients and ready in 30mins or less including prep time. The sort of crap that I eat on Mondays to Fridays.

First one up is my famed (i kid you not) low-fat carbonara.This recepie is from my days in Paris.I usually serve this up for bacon’s picky friends when they come around to dinner,cheap, easy,fast and very likable.

Inggredients
2 portions any pasta - fettucine works best
100g bacon pieces
small pot creme fraiche
200g mushroom
2 onion

1) Pop pasta in boiling water before starting prep work - takes around 15 mins to al dente

2) chop onions and sautee

3) After the onions are browned, stir in bacon pieces. should take about 5 mins to ‘dry up’ i.e. all fatty bits are now hard.

4) in the meantime, slice up mushrooms

5) pop mushroom in with the bacon and onions, and continue cooking.

6) drain pasta and plate.

7) turn off heat to sauce, and pour in creme fraiche ( you can use double cream if creme fraiche is unavailable…creme fraiche is lower in fat and has a cheesy aftertaste that I like - i also use reduced fat creme fraiche)

mix very well, and top on pasta. Slurp up.

I am not kidding, it is dead good.