i would not have thought of cooking mung bean flat noodles if mum didnt give me a box-full that shes already boiled through and fridged. i never found out whether they are difficult (or easy) to deal with, but it was tasty stuff! and we always order it at peking restaurants, with white pork meat and garlic vinegar sauce!
my version:
-Cold mung bean flat noodles with century old egg + chilli garlic vinegar sauce-
i loooove century old eggs, eaten raw with pink ginger or with cold tofu, or cooked in congee or with spinach. when you put your mind to it, its hard to link such tasty ingredient with rotten eggs =.=
anyways... the mung bean flat noodles do soak up a lot of sauce, and if you like coriander, feel free to chuck some in. most restaurants put them in. coriander is my biggest enemy and is banned from my household... keke.
the other dish i cooked was eggplant. we sometimes eat eggplant at home cos its one of hubby's fav food. it actually makes me wonder why eggplants always associate themselves with deep frying. i'm literally scared of oil dripping eggplant, just something that i find hard to put in my mouth. especially when i know that eggplants made the healthy way are so much tastier!
apart from cooking eggplant the mapo tofu style (which is also super nice with rice!), i tried steaming them stuffed with pork mince, like eggplant parcels! :)
in the wok for steaming:
and i added some chopped dried shrimp into the pork mince which gave it loads more flavour! sprinkled with some chopped garlic on top before steaming. once steamed, round it off with a sweet soy and sesame oil sauce, and sprinkle with chopped chilli.
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