Wednesday, October 21, 2009

Cha Misua

My first try at cha-misua (fried rice noodles) turned out "eh?".

Taste-wise, it was surprisingly good, considering that I just winged it and used my taste buds which I seldom use as I often rely on hubby's. Texture-wise, the noodles were overcooked. I made a big mistake which I don't plan on repeating the next time I prepare this dish (I pre-soaked the Misua in hot water - DO NOT do this!).

Dried Chinese mushrooms
2 cloves minced garlic
1 tsp grated ginger
1 cup chicken broth
soy sauce to taste
julienned carrots

1. Soak chinese mushrooms in hot water and slice thinly when tender.
2. Slice fishballs (you can also use shrimp balls or cuttlefish balls)
3. Heat oil in a wok, saute garlic, ginger. Add the fishballs, shrimp, mushrooms and the carrots.
4. Add chicken broth and let boil, season with soy sauce.
5. Add the misua.

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