Tag Archives: mushrooms

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.

Steamed Chicken with Mushrooms and Chinese Sausage

Very Fragrant!

Steaming is a popular cooking method in Chinese cuisine and my favourite method of cooking because it is simple and quick. Steamed chicken with mushrooms and Chinese sausage has always been my family’s favourite. Now with dancing chef’s Hainanese paste, it just made my cooking a lot more simpler yet still flavourful. This paste has all the spices that I need to make a nutritious fuss free healthy meal.


  • 8 dried shiitake soaked in 300g hot water
  • 350g chicken breast fillet (cubes)
  • 1 Chinese lean sausage (sliced) soaked in hot water
  • 100 fresh black fungus (chopped to smaller pieces)
  • 7g shaoxing wine (Chinese wine)
  • 7g sesame oil
  • 7g cornstarch
  • 11g oyster sauce
  • 6g sugar
  • 55g dancing chef’s Hainanese chicken paste


  • Remove the stem of the shiitake, set aside the water
  • Cut the chicken into cubes, set aside
  • Slice the lean sausage diagonally. Soaking the sausage in hot water, would help to easily remove the casing, then set aside
  • Put the water that has been soaked with the dried shiitake in a steam safe dish, followed by wine, oil, oyster sauce, sugar, Hainanese paste, and cornstarch. Mix thoroughly until all combined.
  • Coat the chicken, shiitake, sausage and black fungus into the mixture.
  • Steam for about 20-30 minutes in medium – high heat.
  • Serve with steam hot rice

Extra Rice Please !