Little Guy, Big Kitchen

A Little Guy Woking in His Big Kitchen

Tofu & Mushrooms in Oyster Sauce

I’m referring this from AromaCookery.
100 gms minced pork/chicken/beef
1 300 gm-block tofu, cubed
1 400 gm-can button mushrooms (drained weight 200 gms)*
1 red chilli, deseeded and finely chopped
1 shallot, finely chopped
1 garlic clove, finely chopped
chopped spring onions, to garnish

1 tbsp light soy sauce
0.5 tbsp sugar
0.5 tsp cornstarch

For the gravy
2 tbsp oyster sauce**
1 tbsp light soy sauce
1 cup water
cornstarch solution to thicken

1. Mix the minced meat with the marinade ingredients.

2. Heat a wok till hot, add 2 tbsp oil. Fry the chopped chilli, shallot, and garlic till fragrant.

3. Add the marinated meat, breaking it up into fine bits with the frying spatula.

4. Add the mushrooms, oyster sauce, and light soy sauce, stir-frying till everything is well mixed. Add the water.

5. When the mixture starts to simmer, do a taste test and adjust if necessary. Add the tofu, and let the gravy come to a boil again.

6. Gently mix the tofu with the mushrooms and meat, taking care not to break the delicate tofu cubes. Thicken the gravy slightly with cornstarch solution.

7. Transfer to a dish and garnish with spring onions. Serve hot with plain rice.

*The button mushrooms can be substituted with canned straw mushrooms.


August 22, 2006 Posted by | Chinese, Recipes | 1 Comment

Spicy Shrimp Garlic Pasta

I’m referring this from The Cooking Monster’s blog.

Ingredients (for 4-6 people)

  • Spaghetti (or you can sub with linguine, as recommended by the original recipe). I used the whole pack.
  • 1 pound medium shrimp/prawns, deveined, shelled and chopped coarsely. Use a meat cleaver. Easier!
  • 1/4 cup fresh Italian parsley. Not sure how to get this back home but I’m sure BSC’s Cold Storage will carry it!
  • 1 tsp of chilli flakes
  • 1-2 cups of white wine. Be sure to use a good one. We used a cheap one ‘coz we don’t really drink wine and had no way to finish it. Had NO taste at all!
  • 2 tbsp butter
  • 5 cloves of garlic
  • Salt and ground black pepper to taste
  • A nice BIG skillet/wok


  1. Put pasta to boil. Remember to toss in 1/4 cup of salt into boiling water with pasta. 10-12 mins is best.
  2. In the meantime, in a pan/skillet/wok, brown the garlic
  3. Toss in prawns and chilli flakes. As soon as the prawns turn pink, remove.
  4. Using same skillet, toss in butter and wine. Cook until half of the mixture remains (half will dissipate into thin air!). By now, the pasta should be cooked. Remove, strain and leave one side.
  5. Return chilli/prawns into the butter/wine mixture in the skillet and cook thoroughly
  6. Toss in parsley and mix nicely
  7. Toss in pasta and mix until everything is distributed nicely
  8. Serve piping hot!

August 22, 2006 Posted by | Pastas, Recipes | 1 Comment

Sarawak Laksa @ Nam Chuan

Sarawak Laksa, RM4

I’m referring this to Masak Masak’s blog. Click there for more details. See the Sun’s write up for the location map and opening hour details.

Nam Chuan
2-4 Lorong Ara Kiri
Lucky Garden

7am – 3.30pm (closed on every 1st & 3rd Wed of the mth)

August 22, 2006 Posted by | Dining Out, Malaysia | Leave a comment