How to Make Steamed Egg

I remember my domestic helper whom I referred to as “Ah Soh” (aka Aunty in Hokkien) – that was how we called our domestic helpers back then. She was a Teochew lady who took care of us when we were little. One of the few dishes that she did so well which regretfully I only recently learnt the secret to making it – is this humble and simple steamed egg dish. It sits so well with rice as a staple, even with simple porridge (that’s another video https://youtu.be/9kwPJS0U2_4) it doesn’t disappoint. My son loves it, and now I have perfected the portions of eggs to water ratio and most importantly, the jiggle in the centre of the pudding.

Ingredients:

3 Eggs (each weighing at least 55 grams) – (Once you crack the eggs into a measuring cup, it should be about 150 ml)

150 ml Chicken Broth (naturally salted) – (it should be equal amounts of liquid compared to the liquid volume of the eggs)

Method:

  1. Crack the eggs into a measuring beaker. This is an important step because in order to make a perfectly well steamed egg pudding, the proportions should be one is to one or equal parts.
  2. Pour naturally salted Chicken Broth that you made separately on another occasion or it could be out of a packet at the store or it could be from granulated chicken stock cubes. Ensure that the saltiness of the broth is exactly what would you like before you mix it in.
  3. Mix the eggs in the chicken broth well to combine the mixture.
  4. Place the bowl in a water bath for steaming over medium/high heat for at least 10 minutes. I used a gas stove, so you may want to ensure you have the right heat if you’re using some other heating stove.
  5. Make sure you cling wrap the bowl tightly to prevent any additional moisture from entering the bowl. This will ensure that the puddling is steamed nicely and will be firm once it cools.
  6. Serve with garnish if you like.

Bon Appetit!

Garlic Prawns Butter seared Scallops in Mushroom Risotto

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Garlic Prawn Butter seared Japanese Scallops in Mushroom Risotto

Ingredients:

Grey prawns – medium size – about as many as you like

Scallops – as many as you like

Shiitake Mushrooms – fresh – one punnet

Chinese celery – 4 stalks

Rice – uncooked – one cup

Chicken bones – 1 pack

Garlic – 6 cloves

Shallots – 4 pieces

Himalayan rock salt – 1 tsp

White wine – quarter cup

SCS butter – salted – 30 grams

Mozzarella cheese

Thyme or mixed Italian herbs (bottled)

Cracked black pepper

Olive oil

Method:

1. Boil the chicken bones to make chicken stock

2. Boil the rice in hot water for 6 minutes. Then drained and set aside.

3. Slice the mushrooms and fry it on the pan without oil to get the moisture out of the mushrooms. When fragrant, add mixed Italian herbs, or thyme, a little butter, a few slices of garlic or whole garlic and stir fry till fragrant. Then set aside.

4. Stir fry the minced shallots in a pan with a little olive oil. Sweat the onions until fragrant. Add in the blanched rice. And stir fry for a minute over medium heat. Then turn it down to low heat and drizzle a little white wine and continue to scrub the pan of the flavour.

5. As rice tends to soak up the flavours slowly, gradually ladle the chicken stock that you have been boiling on the side. Turn the fire to low for the chicken stock. Gradually stir the rice to ensure that it doesn’t burn. Once it dries up, continue to add more stock. Add the rock salt. Cook the rice (aka risotto in Italian) until it is al dente. Al dente means the rice is cooked but yet has structure. Before it reaches al dente, add the fried mushrooms, and chopped Chinese celery. Give the risotto a good mix. Taste test to ensure that it is fragrant. Once ready set aside.

6. For the garlic prawns, add oil in the pan, 1 tbsp of minced garlic, stir fry until fragrant. Then add the prawns and fry over medium heat until the prawns start to curl into the shape of the letter “C”. This means the prawns are cooked. If the prawns curl into the shape of the letter “O”, it means they are overcooked. The prawns should be juicy and cooked just nice. Plate them on top of the risotto.

7. For the scallops, ensure that they are patted dry. You want to sear them in the pan, not steam them. The scallops usually have a lot of water in them, so you really want to dry up as much moisture before adding the salted butter. The heat of the pan will add the lovely brown burn on the scallops. Plate them on the top of the risotto.

8. Sprinkle mozzarella cheese and eat.

Bon Appetit!

Rosemary Creamy Chicken Pasta​

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Rosemary Creamy Chicken Pasta

Rosemary and Chicken are like two unlikely lovers in a hot tub. They are placed there for whatever reason and then the magic happens. The rest of the graphic details are not really important. The end result is beautifully flavoured chicken. The effects are almost immediate.

Season the flesh with a little sea salt and black pepper, and you have a killer combination that is unbeatable. Now to cook it ala Michelin-star restaurant style and you have yourself a very fine meal at home.

Pair it with a sweet sparkling lychee champagne and nothing could be more perfect — except for being in the Michelin star restaurant itself.

Recipe

Ingredients

Chicken Breast Meat (skinless, just one slab can cook for three)

Rosemary (just a 2 sprigs would be enough)

Spaghetti (the cooking directions are on packaging, if it is 3 minutes, then cook to three, if it is 8 minutes, then cook till eight, one portion should be 170 grams of cooked pasta)

Sea Salt (I like the grainier crystals, but you can use whatever you like)

Black Pepper (cracked black pepper is best but if you wanna grate it by hand, do it)

Olive Oil (just enough to fry the chicken breasts will do)

Chicken Stock (I usually boil carcasses to get this, but you can buy it off the shelf at the supermarket, but the commercial ones are usually salty)

Chicken Seasoning (usually comes in powdered form, just a teaspoon will do, or you can use the sea salt. I like to intensify the chicken flavours)

Cooking Cream (just get 200 ml of it will do. No need to get the big packet types)

Garlic (3 pieces, minced)

Button & Shitake Mushrooms (2 each, sliced)

Salted Butter (just a quarter of a 250 gram slab, this is for frying the mushrooms)

Method

1. Cook the spaghetti in boiling water with a few droplets of oil and a teaspoon of salt. Cook according to the instructions on the packaging. The entire pasta must be submerged before you start the timer.

2. Once the pasta is cooked, run cold water through it to stop it from cooking further. Then add olive oil to prevent it from drying out and becoming clumpy.

3. Perform prep work on the garlic and mushroom. Mince the garlic and slice the mushroom.

4. Slice the chicken breasts meat into half by using a sharp knife cutting across the middle of the fillet with a palm down on the meat approach. Now you would have two thin chicken breast fillets.

5. Season with salt and cracked black pepper and allow it to slightly marinate.

6. Heat the griddle or flat pan with two tablespoons of oil and heat it till it is smoking. Bring the heat down to medium and then press the fillets into the pan, searing each side for 2 minutes or until the flesh is cooked through until white.

7. Make sure the fillets have a slightly brown crust with the meat cooked through. Reserve the fillets aside.

8. In the pan, pour the chicken stock, cooking cream and cook the sauce, scrubbing the burnt bits from the pan. This will make a rich sauce for your pasta. Season with a little salt.

9. Once the sauce is ready, pour into the cooked pasta noodles and decorate it with the sliced chicken fillets and serve with grated cheese and pepper.

Bon Appetit!

 

Macaroni and Leeks

Macaroni and Leeks

Macaroni and Leeks

This is great for little kids. No matter how resistant they may be towards vegetables or generally anything remotely vegetable-ish, they will somehow love this simple dish.

Leeks can be one of the last vegetables in the vegetable family that any child would want to slurp up happily, but interestingly it is. The key is to cook them until they are super soft and its goodness fully extracted into the broth.

Adding leeks into the chicken soup made out of just chicken bones that you could pick up from any wet market or supermarket is probably one of the easiest and fuss free recipes anyone could do. I usually get the chicken bones from NTUC because these are generally cheaper because they go by weight. Whereas the wet market Aunty will just go by per piece.

Ingredients

Macaroni (I usually get Barilla brand pasta as I think it is the best. I could be wrong but the blue packaging appeals to me, so there. For this box of mini macaroni, the cooking time is 6 minutes. Not sure why they call it differently by another name, but just take it from me, it is macaroni.)

Chicken Bones (NTUC sells the cheapest and best chicken bones. They usually pack 2 chicken carcass into a pack and that’s sufficient for this recipe. I like NTUC’s chicken bones because they tend to leave a lot of meat on the bone which is great because for this dish, I save money by not having to buy additional chicken parts. Sometimes the chicken bones from the wet market poultry vendor can be really just bones as they are experts in removing flesh from bones. So that’s a tip for you!)

Leeks (I usually get the Malaysian variety and not the huge ones from China. These are more flavourful and delicious. But you can use the ones from China if you can’t find any local varieties at your local grocer. 4 lower ends of the leeks would flavour your broth real fine.)

Sea Salt (1 teaspoon for cooking the macaroni and another for cooking the chicken broth)

Olive Oil (a few droplets for cooking the macaroni and a few droplets for keeping them from sticking together. I know the olive oil doesn’t have a very big role in this recipe, but it is very important in making this dish work.)

Method

1. Boil a kettle of water, measure out 1.5 litres and pour it into a pot. Add chicken bones and bring to a bubbling boil. Add a teaspoon of sea salt.

2. Once broth is bubbling boiling, add the tail ends of 4 pieces of leeks. The green leafy portions you can use for something else. The flavours are usually in the lower ends of the leeks. Discard the roots. For this, lower the fire and slow cook with lid covered. Cook until the leeks are softened, chicken oils are seen in the broth. And the chicken meats are white.

3. Using a small pair of kitchen tongs, shred the chicken meat into flakes. This will later go into your macaroni.

4. Boil another kettle of water, pour into another pot. Add a few droplets of oil. Add a teaspoon of sea salt. Add the dry macaroni into the pot (for 3 persons, I cooked half a box, you might wish to cook less) and bring to bubbling boil. Set the timer for 6 minutes or as per the cooking instructions on the box.

5. Once the macaroni is cooked to al dente remove from the pot and pour the cooked macaroni into a metal strainer and douse in ice water to stop it from cooking further. Add a few droplets of oil to prevent the cooked macaroni from sticking to each other.

All that’s left is to combine the macaroni with the soup and the shredded chicken and you can serve.

Bon Appetit!

Ginseng Black Chicken Soup

Ginseng Black Chicken Soup

The best Ginseng Black Chicken Soup in my honest opinion (bet you thought I was gonna say humble, right?) is probably the stall located at Jalan Bersih (Hawker Centre). The stall on level two of the Hawker Centre sells Turtle Soup that is totally traditional and out of this world. They also sell a kick-ass Ginseng Black Chicken Soup. It’s really yummy, and the portions of Ginseng herbs is just nice and not too overwhelming.

So I decided that I would replicate that and bought my own Ginseng Beards from the supermarket. They sell a very cheap version of Ginseng Beards and for me, that will do very fine. I mean how hard can it be?

I poured half the packet into the thermal pot to make the soup. And the strength was just about right, a teaspoon of sea salt against 1.5 litres of water, and the soup would be nothing short of awesome.

After 12 hours of thermal-cooking, what turn out that evening, was a very delicious bowl of black chicken soup m, fully infused with the ginseng herbs.

If you would prefer a different taste, you may want to try my Herbal Black Chicken Soup which is equally good IMHO. LOL.

Ingredients

Black Chicken (one whole black chicken, otherwise not enough for my family.)

Ginseng Beards (get the cheapest ones at NTUC and that would be good enough for two portions)

Sea Salt (best form of salt ever, just 1 teaspoon per 1.5 litres of water and it would be Super flavourful.)

Method

1. Boil a kettle of water. Wash the chicken thoroughly, then place it into the thermal pot, then pour the boiling water into it and boil the chicken until water bubbling. Discard the water. This is to remove impurities, dirt, blood, etc.

2. Boil another kettle of water, pour about 1.5 litres into the same pot with the chicken. Add the ginseng beards. Add the sea salt. Boil st high heat for about 15 minutes with the lid covered.

3. Place the thermal pot into the thermal cooker enclosure. Leave it for 12 hours. The slow cooking process in the thermal cooker will slow cook the meats until it is tender and succulent.

When you are ready to eat at dinner time, boil it hot and eat with rice.

Bon Appetit!

Stir Fry Sichuan Cai with Minced Pork

Stir Fry Sichuan Cai with Minced Pork

My Mother came by the other day with Minced Pork for my Son who hasn’t been feeling very well since the beginning of the new year. She said minced meat cooked with porridge would improve his appetite and help him recover faster.

Now before you zip off to google the medicinal benefits of minced pork, please, get a hold of yourself. It is just minced pork.

I decided that it was far more practical to make a dish out of the minced meat rather than put it all into his porridge. For all you know he might take one look and scoff at it for reasons unknown and we would have wasted good minced pork.

Good thing wifey bought Sichuan Cai aka SiChuan Vegetables in easy to cook convenient packaging. NTUC sells it in packs of 6 sachets. And I decided to cook another all time childhood favourite Sichuan Cai with Minced Pork.

These 2-3 ingredient dishes are simple to prepare, singular in flavour, and uncomplicated in taste.

Ingredients

Sichuan Cai (aka SiChuan Vegetables. Apparently it came from Sichuan and it prepared in chilli powder to give it that spicy kick. They not offer it in spicy and non-spicy sachets, pretty good for kids)

Minced Pork (about 100-150 grams will do.)

Old Garlic (sliced thinly for best flavour. Easier to cook also via the tilted wok technique, 3 cloves would do fine)

Method

1. Sliced the garlic first, thinly for maximum effect. Then deep fry the garlic slices in about 3 tablespoons of olive oil using the tilted wok technique. If you are wondering what is this tilted wok technique, I wrote about it in my recipe Stir Fry Ladies Fingers.

2. Immediately add the minced pork, un-marinated, and start frying over low fire just to get the minced to cook slowly.

3. Once minced starts to turn slightly white from pink, add the sachet of Sichuan Cai and continue to stir fry. The saltiness of the vegetables would be sufficient for this dish and no additional seasoning is required.

Once cooked, you can have it with plain porridge. Easy.

Bon Appetit!

Steamed Snake Beans with Chinese Anchovies

Steamed Snake Beans with Chinese Anchovies

Traditionally known as the Oriental Yard Long Bean, this vegetable found commonly at the local wet market around Singapore is a well-loved vegetable by Chinese households. Actually, I am sure other households also love the vegetable, but I know I grew up eating these snake-like long Beans. And I love them.

Some folks refer to them as Snake Beans, which I kind of prefer as well. In Hokkien, we usually call it Cai Tau which literally mean Bean Vegetable.

I have always stir fried these legumes but decided that I would try steaming them instead. No special reason, just like the thought of steaming the snake beans into submission.

Ingredients

Snake Beans (the vegetable Uncle usually ties them into bunches with a rubber band, it makes it easier for him to calculate prices without having to weigh the stringy vegetables.)

Chinese Anchovies (the Malay word for these guys are ikan bilis otherwise known as mini anchovies. These are the mini-mini versions. Sun-dried and possibly full of its local sea flavour. Good to soak them in hot water before frying.)

Old Garlic (3 pieces of Garlic, minced, should be enough for flavour.)

Fish Sauce (I love fish sauce, but the ones that I love the best are the lighter ones from Vietnam. These fish sauces are simple and not complex and usually brings out the flavours of the vegetables. I have been using flavours a lot haven’t I? LOL)

Method

1. Wash and cut snake beans into 3-4 cm lengths. But before that, you would have to strangle them into submission first. I don’t like my stringy vegetables twisting and turning all over the place. So after releasing them from the rubber band, it is important to douse them in cold water to make sure they are all ready.

2. Ready for what?! I hear you ask. Good question. Ready for the chopping board of course. Remember to cut them into equal lengths of 3-4 cm. Okay if you do that they wouldn’t be all that equal, but I know you know what I mean.

3. Soak the Chinese Anchovies in boiling hot water to extra the flavours of the tiny little fellas. 5 minutes would be more than sufficient.

4. Minced the garlic. I am using 3 pieces as I always believe the slave shouldn’t be the master. He wouldn’t know what to do as Master with a Slave mentality, and the dish would be overpowered with garlic and that’s not what we want.

5. Heat the wok, add 2-3 tablespoons of Olive Oil. Wait till the oil is heated, add the minced garlic to fry until lightly fragrant. Add the Chinese Anchovies and continue to stir fry. I like using the tilted wok technique as it helps to brown the garlic pieces rather evenly.

6. Dump the entire bunch of cut Snake Beans into the wok and add about 4 tablespoons of the fish sauce. Add a cup of water and steam those snake beans into submission. 5 minutes at high heat with the lid covering the wok. Usually the Snake Beans will turn into a dull green colour and would stick their tongues out with two crosses for eyeballs. That’s how I like them. Mushy and nice.

Best eaten with plain porridge.

Bon Appetit!

Deep Fried Fish Head with Leeks

Deep Fried fish head with leeks

Deep Fried Fish Head with Leeks

Since discovering the KOGI tempura mix (where have I been all this time, you may wonder – I also say!!), I have decided that this is the go-to flour mix for all my deep fried dishes. Life should be simple right?! Why complicate it by following some purist video on YouTube (nothing wrong with purist videos) on the benefits of mixing your own flour mix? The reality of it is someone went to all that trouble and food technology to develop this perfect flour mix and I the snob is not using it.

Therefore I now use it.

So I decided to follow some other guy’s recipe for making Claypot Fish Head and minus all the unnecessary stuff that I didn’t want (more like I didn’t have in my fridge) and whipped up the same dish but in a different style with the same ingredients.

I deep-fried my fish head following the classic claypot fish head style – Claypot Fish Head (incidentally I also have another recipe on that cult classic). But this time I added leeks. And more importantly, this time I used the KOGI tempura mix!

The end result was needless to say perfect! (Okay lah, as perfect as perfect can be) I am only but a home cook trying to cut corners and make delicious foods with as little ingredients as possible.

Ingredients

Fish Head (any kind will do, angoli aka red snapper or garoupa aka grouper is good, I usually pay SGD 5 for one large one at my favourite fishmonger at CCWM, because I am cheapo, I usually select the bigger head, ask the uncle chop into small pieces and bag into two portions)

Leeks (wet market leeks are the best, you can choose until you bruise the entire batch and the vegetable Aunty won’t be mad at you – do this at your own peril)

KOGI tempura mix (apply this mix on the surface of the marinated fish pieces lavishly)

Light Soya Sauce (I like to use premium soya sauce, not because I am rich, but the premium soya sauce really does taste much nicer! This also goes into the marinate for the fish)

Shao Xing Hua Tiao Jiu (They sell this at NTUC and there are many different brands that have similar packaging. Again, I buy the most expensive one because it really does make my food taste better. This also goes into the marinate for the fish)

Teochew Fermented Soya Beans (aka tau jiu in Hokkien/Teochew,this is our favourite type of fermented soya beans. Not overtly salty, and consistently great tasting)

Oyster Sauce (I prefer the brand that has an image of a lady rowing a boat with a small boy, Lee Kum Kee Premium Oyster Sauce)

Olive Oil (I use olive oil to do the deep frying because I use that for cooking anyway, so it works for me. I know I should be using some light vegetable oil like canola etc – not palm oil – but I can’t be bothered really as I don’t use all that much oil anyway. Just enough to fry two pieces at a time.)

Ginger (young ginger is good, but any ginger also can. Grate it so that it forms part of the marinate for the fish pieces)

Purple Onions (instead of saying medium onions, I prefer to just call it like it is. You go to the typical wet market and it is the medium size purple looking onion. Just one will do.)

Old Garlic (there are the two basic types, Chef Garlic and Old Garlic. Use the old ones as they have more flavour. Just three pieces will do.)

Marinate

a. Use a Ziplock bag to marinate the fish head pieces. The Ziplock bag is useful because can Ziplock and seal in the marinate and allow the fish to soak up the juices.

b. Grate an inch of ginger and dump it into the bag.

c. Pour in about 3 tablespoons of light soya sauce.

d. Pour in about 3 tablespoons of Shao Xing Hua Tiao Jiu. Leave it to marinate for about an hour at least in the fridge.

Method

1. Marinate the fish head slices first. Let it stay in the fridge for about an hour.

2. Heat the olive oil in the wok and pour just enough for frying two pieces at a time using the tilt-the-wok technique. If you are using a light vegetable oil, please use that. Olive oil is healthier. Try not to use palm oil. It’s unhealthy.

3. Coat the marinated fish pieces in the KOGI tempura mix, ensuring a good coat and then frying the fish until the fish pieces are a light brown. Place them in a metal strainer with a paper towel to absorb excess oil. Do this until all fish pieces are fried.

4. In a heated wok, with three tablespoons of olive oil, stir fry the ginger until slightly fragrant, then add minced garlic, and sliced onions. Continue to stir fry. Then add two tablespoons of oyster sauce and a tablespoon of the fermented soya bean. Continue to stir fry until fragrant.

5. Add 2 bowls of water, add the sliced leeks (make sure you wash them thoroughly as these usually have sand in between their leaves.) and immediately dump all the fried fish head pieces into the wok. Cover with lid and let it cook for a good 5 minutes over a big fire.

The leeks should be softened, the fish head crispy skins should now be soggy and the water should be a thick sauce.

Serve with white rice.

Bon Appetit!

Deep Fried Prawn Fritters

Deep fried prawn fritters

Deep Fried Prawn Fritters

If there is something that I love, it would be my parents’ Prawn Fritters. I think they have achieved Michelin star status as far as I am concerned. But seriously, the prawn fritters are seriously shiok.

So what is the secret to that delightful crispy crackle? Well, it’s the texture and consistency of the batter, and the secret’s out. It is this fantastic tempura flour mix known as KOGI.

KOGI tempura flour mix

This tempura mix is the bomb. Meant for seafood and vegetables, it is already pre-mixed and all ready to go. Just mix with water to achieve the right consistency of batter, and you are all set.

Ingredients

Medium Glass/Grey Prawns (I made about 12 prawn fritters)

KOGI Tempura Flour Mix (I found it at the wet market at the Indian spice lady’s stall, cheap SGD 1.10)

Olive Oil (must be sufficient for deep frying, I use the tilt the pan/wok technique to save oil, and for optimum deep frying, the oil must be smoking hot)

Method

1. De-shell the prawns. Most people leave the tail, I did as well, you can also do likewise.

2. Prepare the batter to achieve a smooth liquid consistency. Too much batter, the prawns will stiffen, too little batter, you can’t taste the crispy crackle. Do the spoon test. Scoop and let it drip, if it flows too quickly, it is too watery. You want a slow drip. Best thing to do is to take notes and find the best consistency for you.

3. Heat the oil and make sure it is hot. Then deep fry using the tilted wok technique and fry two to three at a time. Of course if you work for the vegetable oil factory, you can fry all at once. But alas, I don’t work for the vegetable oil factory.

4. Once golden brown, take them out and let them rest on a metal strainer with a Scott’s paper towel to absorb the oil.

That’s about it. Serve with sliced tomatoes as decoration.

Bon Appetit!

Stir Fry Garlic Butter Mushrooms

Stir Fry Garlic Butter Mushrooms

You know you have done well when you begin to feel good about what you have cooked and you know the feeling is mutual. Wifey says cook this. And it is so. She can’t be wrong. After all she is my biggest critic. She criticise just about everything I do. And that’s why I love her so much.

I mean besides my Mother, no one else would bother to give me their honest opinion about anything. Okay maybe some. But they are mostly rare and few. So I have arrived at the final conclusion. She loves me. There is no other reason why.

So when she says this is good, it is good.

Ingredients

White Button Mushrooms (I bought my white button mushrooms at Market 628, 1kg SGD 14. For this dish, I am preparing for 12-15 pax, so I bought 2kg)

Garlic (I am using old garlic, about 10 pieces, finely chopped)

Thai Basil (3 stalks of Thai Basil, plucked the leaves)

Chinese Celery (5-6 stalks of local celery, not the Australian kind, these local ones are great for flavour)

Butter (real butter please! Not margarine or low fat whatever it is that you call it. I use SCS because I think it is the best butter in the world. For this recipe, 1 whole slab.)

Olive Oil (use extravagantly, mushrooms tend to soak up the oil and butter, so you would definitely need quite a lot of olive oil.)

Sea Salt (a sprinkle every 500grams I had to cook them in batches as my wok was too small to cook all 2kg at one go.)

Method:

1. Snip the stem off the white button mushrooms. Although the stem is edible, most people wouldn’t eat it for some reason. You may wish to wipe the mushrooms with a paper towel if you like. But there’s no need really.

2. Finely mince the garlic, finely chopped the local celery and pluck all the Thai basil leaves.

3. Heat a few tablespoons of olive oil and add 1/8 of the slab of butter to melt it. Once the butter starts to melt, add the mushrooms in to stir fry. At this time the mushrooms will start to soak up the oil.

4. Add the minced garlic, chopped local celery and Thai basil to fry. Sprinkle some sea salt, add another 1/8 of butter. Stir fry until fragrant and the mushrooms starts to brown a little. Repeat this process until all the mushrooms are cooked.

5. Easy only.

Bon Appetit!