Simple noodle

Ingredients
Angel hair pasta (50cents)
oyster sauce (2 tablespoon)
dark soy sauce (1 tablespoon)
chilli of your choice (1 tablespoon)
hot water (1 tablespoon)
shallot oil (1 teaspoon)

1. Cook the noodles according to the instructions given. Drain the water.
2. Mix noodles with the rest of the ingredients.

I like this type of pasta due to it being tiny strands of noodles. The noodle can be change to egg noodles where you can easily find in supermarkets nowadays. Adding some char siew or prawns and veggies to it will make a great meal. In this case, I was lazy so I made do with the noodles only.

Instant prawn noodle (Dried/Soup)

This instant prawn noodle wa recommended by Little Corner of Mine. The brand name is 'Ibumie'. Nice recommendation by her!

Feeling bored with just soup noodle, I made my own dried prawn noodles using the instant noodles. Just cooked like the soup noodle but separate the noodles from the soup. Here's a view of it.

For the noodles, I added some oyster sauce, dark soy sauce and this chilli my mum bought the other day from one of the stores at Farmart Centre. I added the shallots on top of the noodles last.

This chilli contains some vinegar and it goes well with my noodles. I think I will return another time to buy a few more bottles.

Chinese white radish soup

Ingredients
1 large white radish(skinned and chopped into pieces)
3 dried octopus
250-300grams of pork ribs
3-4 bowls of water for soup

1.Wash the porks ribs with salt and pepper. Boiled about 2 bowls of water and put in the pork ribs for about 5 seconds and remove(this is to remove the meaty smell).
2.In the pot, boiled 3-4 bowls of water. Placed in slightly cooked pork ribs, chopped radish and dried octopus. Boiled for 1 hour till radish are soft. Serve hot.

This soup is known to remove the heatiness in our body. I always love to cooked this soup as it is simple and delicious. Dried octopus is prefered than dried cuttlefish due to its unique taste. It tastes better if you are able to boil longer, but becareful not to let it dry out. A must try if you love carrots!

Miso soup with Enoki mushrooms

I bought this packet of instant miso soup at Daiso. It costs $2 and had 3 individual packs inside. I guess its red miso. I still prefer the instant white miso I bought last time at cold storage and also NTUC. All you had to do was to mix hot water with the miso paste and dried wakame and you get your soup.

I found it quite plain so I added some Enoki mushrooms. The enoki mushrooms came out with a slight miso taste in it which I would say its nice. I love enoki mushrooms so I added 1 whole packet into 2 servings of miso soup. Instead of just adding hot water, I brought it to boil till the mushrooms were cooked. Enoki mushrooms can be replaced with Shitake mushrooms(dried/fresh).

Here's a picture of my yummilicious miso soup!

Dried beancurd, barley with ginko nuts

This is the first time I cooked this dessert and it turned out well. My mum loves it and she ate two bowls of it. For myself, I ate 3 bowls in a row. Its simply delicious.

Ingredients
pearl barley (1 cup)
dried beancurd (1 packet, rinsed with water) (I bought those they sell at NTUC fairprice)
18 quail eggs (boiled and shelled)
pandan leaves (washed and bundled)
1 canned ginko nuts (I used canned ones for convenience)
rock sugar (amount may vary, add to the sweetness you prefer)
water (I add till my pot was 3/4 full with barley inside)

1. Add pearl barley and pandan leaves to water. Bring to boil and continue for 15 minutes.
2. Remove pandan leaves and scoop up the cooked barley grains. Leave the barley grains aside for later use.
3. Add beancurd and ginko nuts. Cook for 5 minutes. Add rock sugar to taste.
4. Lastly, add in quail eggs and boiled until beancurd is soft and smooth.
5. When serving, spoon some barley grains together with the dessert soup.

I placed one bowl in the fridge, and had it cold. It was nice too. I simply love the quail eggs in the dessert. They had a slight sweet taste. The dessert was even nicer when left overnight.