1 packet Chi Chang brand stir fried shitake mushroom vermicelli
200ml water
100g Portobello mushroom (sliced)
30g butter
method
1) I used corning ware. put water & sauce & vermicelli from the prepacked into the pot.
2) cover and let it cooked till water dry. Give it a good stir n mix. add a little if needed.
3) on a separate pan stir fried mushroom w butter
4) lastly add the cooked mushroom to the cooked vermicelli
ingredients
2 large russet potatoes peeled n sliced
cheesy sauce
20g butter
1.5 tbsp corn flour
250ml milk
50g cheddar cheese or more
pepper salt to taste
method
1. grease baking tray lay sliced potatoes in layers. set aside.
2. Melt butter in a pan, add milk, corn flour. stir well.
3. Lastly add cheese and pepper salt.
4. pour cheese sauce over the potatoes.
5. bake 200c 30 mins or till golden colour.
Got this new easy make Thai green curry paste from 2017 Thai Festival @ Orchard road thai embassy yesterday. 👍👍👍
Ingredients
1 packet green curry paste (brand - kanokwan)
240 ml coconut milk
300 g chicken fillet (cube)
240 ml water
some kaffir & basil leaves
1 pc de-seed red chilli sliced
1 small eggplant (cube)
Method
1. Add green curry paste & coconut milk in a pot over medium heat. Stir till oil appear on top.
2. add chicken, stir till meat thoroughly cooked
3. Add in water, bring to boil.
4. Add in kaffir, basil leaves, chilli and lastly eggplant.
4. Bring to boil
