Easy Mushroom and Asparagus Risotto in Seafood Stock
I’m sorry I don’t have a picture with better table styling, because this was cooked over the stove without any planning and that evening, I was quite frustrated! Having cooked the awesome-nest risotto I’ve ever cooked (I’ve only cooked it once) last year, I was dying to go at it again but wasn’t quite prepared to ladle boiling stock over rice every few minutes until they were cooked. And so I set out to do what I thought was a clever thing. MAKE RICECOOKER RISOTTO. I had everything planned. The amount of rice, the stock, the asparagus, the mushrooms, the timing. Everything. Except the ricecooker.
Braised Claypot Ee Mee (Claypot Noodles)
This is one dish that Jason asks for over and over- Claypot Ee Mee. Ee Mee, also called “Yi Mein”, “Ee-fu Noodles” or “Yee Mee”, depending on your dialect group, is essentially a type of wheat noodles, DEEP FRIED and usually sold in a packet of 4-5 round noodle blocks.
