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.