Monthly Archives: September 2019

Stir Fried Clam with Spicy Black Bean Sauce

This recipe is one of my family’s favourite. It is so good that you would definitely want to add an extra rice. It is a common dish in cantonese restaurant. Ingredients are not that expensive, but would cost so much in a Chinese restaurant. I recently ordered one at a restaurant at Chevron, but was disappointed with how small the serving was, not to mention the price, I felt that the taste was quite bland as well. So after a few days I bought some clams and made this dish. Everyone had a satisfied meal. Cravings were satisfied ! 🙂


  • 1 kg clam (soaked in salted water to purge the sand for 2-3 hours, rinse and drain thoroughly)
  • 1 tbs spicy black bean paste ( I used Lee Kum Kee brand)
  • 40g oyster sauce
  • 2 tbs rice wine
  • 3 tsp sugar
  • 2 minced garlic bulbs
  • 2 minced shallots
  • 4 slices ginger
  • 2 tbs oil
  • 1 long red chili chopped (if you want spicier, use th bird eye chili)
  • 1 cup water (about 240ml)
  • 15g potato starch + 30g water (make a slurry)


  • In a heated wok, drizzle 2 tablespoon of oil, stir fry the shallots, garlic and ginger at medium high heat for about a minute.
  • Add the chili, spicy black bean sauce, followed by the clam, add the rice wine, and stir fry for about a minute.
  • Add the water, oyster sauce and sugar.
  • Stir until well combined. Let it come to boil. At this point, all the clams will be open.
  • Add the slurry. Continue to stir while pouring the slurry until the sauce thickens. Make sure it is evenly distributed within the liquid. Turn off the fire. Serve hot.

Eefu Noodle With Mushrooms

simply but yummy

This recipe is meatless, flavoured with loads of chives and mushrooms. It is a simple noodle dish that my family loves. Give it a try. This recipe is good for 4-5 servings


  • 200g eefu noodle
  • 1 pack of mini oyster mushrooms (sliced)
  • 2 packs bunashimeji mushrooms (you may add fresh shiitake too)
  • 2 minced shallots
  • 2 bulbs minced garlic
  • 1 carrot (sliced)
  • 2 tbs oil
  • 1 pack chives or Koo Chye (sliced 2 inches long)


  • 50g oyster sauce (you may use vegetarian one to make this dish completely vegetarian )
  • 6g premium soy sauce
  • 20g sesame oil
  • 6g chicken powder (optional)

Note : kindly note that each brand of sauce are different, some are saltier than the other. This is prepared to suit my family’s palate, so please adjust according to your taste if needed.


  • Boil the eefu noodle based on the instruction on the packet. Drain and Set aside. Note that you should not let your noodle gets cold as it will stick together. So quickly prepare the next step as soon as you drained the noodle.
  • In a heated wok, drizzle 2 tablespoon of oil, sauté the minced garlic and shallots for about 1 minute. Add in the mushrooms followed by 1 tablespoon of water, then continue to sauté until it softens.
  • add in the carrots and chives followed by the seasoning. Stir until all are well combined for about 2 minutes, lower down the heat.
  • Add in the noodles, stir until all the ingredients are distributed well. Turn off the heat.
  • Serve hot.
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