Mar 16

Truffle Infused Ee Fu Mien 法国松露焖伊面

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Edited: Mar 18

Recipe by Pei Shuen

 

Ingredient

1. Extra Virgin Olive oil 橄榄油 15g

2. Garlic 蒜头 2 cloves

3. Hong Kong style ee fu mien 港式伊府面 2 disc

4. Shimeji mushroom 鴻喜菇 1/2 pack

5. **Leek (2inch length) 西式大蒜苗 2nos

6. Carrot 萝卜 50g (julienned)

7. Water 水 180g

8. Vegetarian oyster sauce – mushroom 香菇素蚝油 1 tbl

9. Red date dark soya sauce 鲜枣老抽 1 tsp

10. Soya sauce 生抽 1 tbl

11. Pink salt 岩盐 1 pinch

12. White pepper 白胡椒粉 1 dash

13. Truffle oil 法国松露油 1 tbl

14. Truffle oil 法国松露油 to taste 1 tbl

Preparation

1. Prepare seasoning mixture by combining and stirring ingredients 7 to 12 in a bowl.

2. Chop and remove skin of garlic, set 5sec/ Sp5

3. Right before cooking, rinse ee fu mien in hot water

Thermomix method

1. Pour olive oil into pot, sautéed garlic for 3min/ 120°C/ Spoon

2. Add mushrooms and carrot along with seasoning mixture, set 3min/ 120°C/ Rev Spoon

3. Add yellow chive/ leek, ee fu mien and 1 tblsp truffle oil into the pot, set 3min/ V/ Rev Spoon

4. Let ee fu mien rest for 1-2min, with lid on

5. Pour out ee fu mien, add 1 tblsp truffle oil to further enhance the flavour.

 

**Yellow chives may replace leek. It pairs well with Ee Fu Mien.

 

Please feel free to leave me a comment should you have any queries for this recipe.

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Last updated 20180920