Recently I attended the YSL All Hours Foundation launch party and the theme was all black. I agonized for a full ten minutes because I don't wear black, my wardrobe consists of greys, blues and whites with smatterings of black. Thank goodness I have created a capsule wardrobe so I just paired top and bottom within seconds.
I think similarly, when it comes to cooking, there are days when your brains are fried, you can't create on the spot that easily. But, when you have a go-to combination, you can create endless recipes on the fly from that base combination.
My favourite Asian or Chinese base combination is:
1) Dried Shrimps 2) Wood Ear 3) Dried Chinese Mushrooms
Believe it or not, this is a similar base I use for Japchae and Hakka Yam Abacus Seed.
And the rest is just balance of taste and aromatics.
Recipe serves 2
Prep time: 20-30 minutes
Cooking time: 15 minutes
1 bowl approx. wheat/cream/egg noodles
10-15 tiger prawns (deshelled, marinate in soy sauce, a bit of paprika, a pinch of salt and white pepper)
2 tbsp dried shrimps
3 garlic cloves
2 bird eye chillies
2 stalks of scallions
3 wood ear (soaked and sliced)
4 dried Chinese mushrooms (soaked and sliced)
1 bowl of julienned carrots
1 tbsp soy sauce
1 tbsp Shaoxing wine
A few shakes of white pepper
A pinch of salt to taste
For step-by-step video tutorial, you can watch here:
Til we meet again!