Chinese Stir Fry: Celery Garlic Chicken in Shaoxing Wine
Celery isn’t exactly my choice vegetable because I don’t like the feeling of chewing on them as it prolongs the taste of celery in your mouth, which to me, isn’t very pleasant. The irony is, I love celery juice, the more potent the better. I’m a bit weird like that, but it really does make sense: my problem is with chewing celery, not tasting it. I’m hard to understand, most times. Go figure. Although I don’t like eating it, I really do love cooking celery in a quick stir-fry with a sprinkle of sugar. I once read somewhere that adding sugar to a celery stir-fry enhances the dish, but I don’t…
Teochew Noodles 潮州面条
I originally bought these flat yellow noodles because I wanted to cook KL-Style Hokkien Mee. I decided instead to cook a much simpler dish of Teochew dry noodles. These noodles were easy to prepare but so very full of flavour, with fragrant dried shrimps, crunchy bean sprouts, spring onions and must-have fish sauce bringing simplicity to the next level. *Tip: You can also add fishballs ala fishball noodles! And if you wish, add just a bit of sambal and mix well for a more spicy kick. I don’t know about you, but I always feel a higher sense of accomplishment when I can replicate a hawker dish, and adding fishballs…
