Friday, October 21, 2011

Mi Hoon Kueh -Typical Hokkien Favourite

This dish never failed to bring back my childhood memories growing up in Klang and having it pretty often either for lunch or dinner. This is indeed a typical Hokkien dish as the name of the dish itself - Mi Hoon Kueh simply derives from the direct translation of "flour cake" in Hokkien.

Memories of my aunty cum nanny kneading the dough from scratch (flour, egg, cooking oil, water) are still fresh in my mind.....however I have to admit that I've 'cheated' in the dough part simply because I tried kneading it myself and failed miserably. Found the easy way to make this dish without the dough-kneading process - pre-packed dried noodles (picture below) found in an Organic shop near my place ;). As an aternative, u can also use the pre-packed chinese noodles (pan mee) found in many supermarkets. Sometimes, I replace it with mee suah (rice vermicelli) as well.

Ingredients for a hearty bowl of Mi Hoon Kueh (serves 5):

One full handful of dried anchovies (ikan bilis)
6 big bowls of water
few pieces of dried scallops (washed)
3 tbsp chopped garlic

1 big piece of black fungus (soaked and sliced thinly)
6 pieces shitake mushrooms (soaked and sliced thinly)
100g minced meat (pork/chicken) seasoned with light soy sauce and pepper
1 tbsp each of chopped garlic and shallots
1 tsp tauchu paste
sugar, salt & pepper to taste
fresh spinach or any green vege of your choice. (washed and leave aside)
deep fried crispy anchovies (prepared in advance)
deep fried crispy shallot for garnishing
fresh egg (optional)

...and of course the main ingredient of all - the Mi Hoon Kueh itself ;)

1. In a deep cooking pot, sautee 2tbsps garlic until fragrant and add in the dried scallops. Add in 3 big bowls of water and bring to boil. (Pot A)
2. In another separate pot, sautee 1 tbs garlic and anchovies and fry til fragrant. Add in the balance of the water and bring to boil. (Pot B)
3. At slow fire, leave both pots to simmer for about 15 mins.
4. Sieve the ingredients in Pot B and add in the broth into Pot A, with the remnants of anchovies removed.
5. Leave Pot A to simmer for another 10 mins.

Main condiments:

1. In a frying pan, sautee the garlic and shallot with some cooking oil and add in the seasoned meat. Fry til meat is thoroughly cooked.
2. Add in black fungus and mushroom and fry till fragrant. Add in tauchu, some sugar, salt and pepper to taste.
3. Dish out and put aside for serving later.

1. Scoop enough soup for a bowl and add in your preferred amount of the mi hun kueh pieces/noodles. Continue stirring so that the noodle pieces would not clump together.
2. Add in spinach and leave to boil until spinach is softened. Crack in an egg (optional).
3. Garnish with the earlier fried meat, shallots and anchovies. Serve hot.

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Peach Salsa Dip for Nachos/Tortilla Chips

A recipe shared by a closed friend with a bit of changes made to my liking ;)

1 canned peach (chopped semi fine)
1 capsicum (chopped)
2 tbsps chopped coriander leaves
2 tbsps chopped peppermint leaves
1/2 big onion (chopped)
1 lemon (juice squeezed)
Vinegar and honey to taste

Mix everything together and serve with fresh crispy, crunchy plain nachos or tortilla chips.
A perfect appetizer for an evening of western cuisine menu. Goes well with wine too!

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Hearty meat porridge

One of my self-improvised porridge recipes which makes my kids consume all the vege unknowingly :D
The one I'm about to share here is one with minced pork. You can also simple replace the pork with fresh fish fillet as a variation to your menu.


200g mince pork (seasoned with light soy sauce and pepper for about 2 hours)
2 cups of rice
2 tbsp chopped garlic
1 whole carrot (chopped or grated) or any chopped vege of your choice
chopped spring onions for garnishing
about 2 litres of water (or according to how you prefer your porridge to be)

1. Wash the rice and leave aside
2. Heat up the wok (or non-stick deep cooking pot) and add in some cooking oil and sautee the garlic for abt 30 seconds.
3. Add in the washed rice and fry til they turn aromatic.
4. Add in the water and leave to boil.
5. Add in the minced pork (bit by bit using a table spoon) once the rice in the pot expand and turned semi rice-like. (picture below)

6. Stir occasionally while dropping in the minced pork (at slow fire)
7. Once all the minced pork are added in, put in the carrot or vege into the boiling porridge.

8. Stir the porridge and leave to boil for a lil while longer or according to your prefered rice texture. We like having our porridge still looking rice-like :)
9. Garnish with spring onion (optional) and serve hot.

*for fish porridge, simply replace minced pork with fish fillet and boil to your preferred texture*

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For the kids - omelette and minced pork with tauchu paste

I make this dish at least once a fortnight simply bcos my boys love it and it's easy to prepare as well...

Ingredients (serves 5):
6 eggs
1 tbsp tauchu (bean) paste
1 tbsp oyster sauce
200g minced pork (seasoned with light soy sauce and pepper)
salt, light & dark soy sauce, sugar and pepper to taste
1 tbsp cornflour mixed with 1.5 cups of water
1 tbsp chopped garlic
cooking oil

1. Beat the eggs and add in some light soy sauce and pepper to taste.
2. Make a huge omelette out of the 6 beaten eggs. Cut into small pieces and leave aside.
3. Heat up the wok and add some cooking oil.
4. Sautee the garlic and add in the minced pork.
5. Fry till pork is well cooked. Add in tauchu paste and 1/2 tsps of sugar. Next add in the oyster sauce.
6. Add in the corn flour water and about tbsp of dark soy sauce.
7. Add in the prepared cut omelette. Stir thoroughly.
8. Serve hot with white rice.

*you can add in chopped carrots or any vege of your choice into this dish so that your kids will have a complete meal of meat & vege*

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Monday, August 22, 2011

Salted baked chicken/fish

This is one of the simplest recipes I've invented which is easy, simple, yet flavourful....especially for those of you who love the aromatic chinese herb, tong kwai.

What you need (for measurement of 4 chicken thighs):

4 chicken thighs (skin and fat removed)
2 slices of tong kwai. More if you prefer a stronger flavour of the herb.
1 tbsp sea salt (you can use the normal fine salt too). More if you prefer a much saltier chicken.
foil wrapper (large enough to cover the chicken)

1. Rub the chicken thighs with salt and add in the tong kwai. Leave to marinate for at least an hour.
2. Heat up oven at 180'C for 20 minutes before putting in the chicken for baking.
3. Cover chicken with foil wrapper. You can either cover the whole top of your baking tray or wrap the chicken thighs. Optional :)
4. Bake for 45mins. Serve hot.

*you can replace the chicken with fish too, using the same method but shorter baking time - approx 35mins*

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Monday, August 15, 2011

Bubur Chacha

One of my all time favourite desserts....albeit the sinful coconut milk content.... :)

Ingredients (serves 6):
3 cups of yam (cut into cubes)
3 cups of sweet potato (cut into cubes)
1/2 cup of sago
2 cups coconut milk
6 pcs pandan leaves
sugar to taste
1/2 tsp salt
enough water to cover the yam & sweet potato (about 1/2 pot full)

1. Boil water and put in sweet potato and yam pieces.
2. Turn to small fire and let simmer til they are soft and tender.
3. Put in pandan leaves and coconut milk and leave til it boils.
4. Add in sugar and salt.
5. Rinse the sago right before adding into the pot.
6. Keep stirring to prevent sago from sticking to each other.
7. Turn off fire when sago is half cooked.
8. Cover the pot lid and check frequently to ensure sago is fully cooked and soft.

*optional - U can add in cut bananas, boiled tapioca pieces or any other ingredients of your choice into this dessert* I've eaten one bubur chacha with soy beans in it ;)

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Thursday, August 11, 2011

Ayam Masak Merah

Ingredients for 1 whole chicken

Sambal Gravy (can be cooked earlier and kept in freezer)
2 big onions
3 cloves garlic
10 shallots
1 kg fresh red chillies
2 tsp turmeric powder
2.5 tsps curry powder
*blend well the above ingredients*

1/2 bottle tomato sauce to taste
Sugar, salt, pepper to taste
3 cups cooking oil or more (as long as the oil covers the blended mixture)

Cut into small pieces and marinate with 2 tsp turmeric powder and 1 tsp salt for about an hour before deep frying.

  1. Heat up wok and pour in cooking oil.
  2. Pour in the blended ingredients and fry till fragrant.
  3. Add in salt to taste. Dish out the sambal, leaving out the oil.
  4. In another clean wok, deep fry the marinated chicken and set aside.
  5. Using the same wok as the sambal earlier, stir fry the sambal and add in tomato sauce, sugar and salt to taste. Fry till fragrant.
  6. Turn off fire and add in the deep-fried chicken.
  7. Serve with normal white rice or nasi lemak.
*nasi lemak recipe can be found here *

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Nasi Lemak with Prawn Sambal

This is one of the quickest meal I have dished out, esp the prawn sambal.

For sambal:
4 – 5 tbsps cili boh
1 huge Bombay onion
1 clove garlic and 4 shallots (chopped finely)
400gms prawns (shelled til tail and deveined)
Salt, light soy sauce and sugar to taste

For rice:
½ cup of coconut milk
4 pcs of pandan leaves
3 cups of white rice

Condiments (can be done much earlier):
Deep fried ikan bilis
Hard boiled eggs

  1. Wash white rice and put in coconut milk, pandan leaves and enough water into rice cooker. Add a pinch of salt. Cook rice in automatic rice cooker.

  1. Heat up wok and add in about 3 tbsps of cooking oil.
  2. Add in chopped garlic and shallots. Fry til they are gold den brown and add in big onion.
  3. Put in chilli boh and stir for a while.
  4. Add in prawns and stir til prawns are thoroughly cooked.
  5. Add in sugar and light soy sauce to taste.

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Sweet & Sour Fish Fillet

One of my elder son's favourite dish.....

Fish fillet (can be any types of fish – deboned)
1 capsicum (diced)
1 fresh tomato (cut into 6 – 8 pieces)
1 red chilli (sliced slanting)
1 big onion (cut into 4 sides)
½ cucumber (seeds removed, cut slanting and seasoned with vinegar and sugar for at least 2 hrs – make sure the vinegar covers the top of cucumber)
Rice flour, sugar, salt, pepper
1 clove of garlic and 3 shallots (chopped)
Half bottle of tomato sauce (I prefer Delmonte’s brand cos it’s sour enough)
1 tsp corn starch mixed with a rice bowl of water

1.      Season fish fillet with salt and pepper.
2.      Heat up enough oil for deep frying of fish fillet.
3.      Sprinkle a few tablespoons of rice flour onto fish fillet. Mix well.
4.      Deep fry in heated wok with oil.
5.      Take out fish and put aside.
6.      Heat up about 2 tbsps of cooking oil and stir fry garlic and shallot.
7.      Pour in half bottle of tomato sauce, followed by fresh tomato and corn starch. Stir well.
8.      Add a bit of sugar to taste.
9.      Lastly put in all other ingredients and stir for about a minute.
10.  Pour over fried fish fillet. Serve hot.

*u can replace fish fillet with either chicken or pork (ala ‘ko lo yok’)*

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Hearty Fish Porridge

I usually make this when I run out of ideas for a healthy meal for my kids. It is simple yet flavourful :)


2 cloves of garlic, chopped
Fish fillet (seasoned with salt, pepper and ½ tsp corn flour)
Rice, washed
Carrot, shredded (or any vege of your choice)
Coriander leaves or spring onion (for garnishing)
2 litres water


  1. Wash rice and set aside.
  2. Heat up wok and add in 2 tbsp of cooking oil. Saute garlic and add in washed rice.
  3. Fry til fragrant. Add in water and bring to a boil until rice is soft.
  4. Add in shredded carrot.
  5. Ensure that the rice is covered by at least 2inches of water, depending on how watery you want your porridge to be.
  6. Once the rice is expanded, turn to slow fire and add in fish fillet.
  7. Boil for another 5 minutes and turn off the fire and close pot lid.
  8. Let the heat in the pot to cook the fish for about 20 mins or more.
  9. Serve hot with coriander leaves/spring onion and fried shallots.

*for a fast serving, leave the fire on until fish is thoroughly cooked and serve immediately*

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Chocolate Chip Cookies

Made these a few times for CNY and well-liked by friends and family, especially my 2 sons :)

250g butter, softened
150g white sugar
150g brown sugar
1 tsp vanilla essence
1 egg
250g chocolate chips (to mix with the cookie mixture)
100g chocolate chips (extra for topping)

Dry Ingredients (sifted once together):
350g plain flour
1 tsp soda bicarbonate
A pinch of salt

  1. Preheat oven to 180’C. Lightly grease the baking trays.
  2. With an electric mixer, beat butter, sugars, vanilla essence and egg until light and fluffy.
  3. Add the sifted dry ingredients and continue to beat well.
  4. Stir in chocolate chips wit ha wooden spoon and chill mixture in the fridge for 30 mins.
  5. Drop mixture (about 1 tsp) onto prepared baking trays. Flatten slightly and make sure mixture is not too near to each other. Sprinkle extra chocolate chips onto the mixture and press lightly.
  6. Bake for 12-15 mins. Cool cookies on a wire rack before placing into airtight containers.

Makes about 100 pcs, depending on individual’s size preference.

Tip: Add in extra nuts for more variety or alternate chocolate chips with M&Ms for more colors! (pic below)

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Apple Crumble

My ever-popular Apple Crumble :). Love and well-liked by friends and family.


4 large apples (cored, peeled and sliced thinly)
50g raisins
45g brown sugar
1 tsp cinnamon powder
2 tbsp plain flour
2 tbsp lemon juice

250g plain flour
125g butter (preferably salted butter – Golden Churn brand is good)
4 tbsps iced water

Crumbs (top)
100g plain flour
125g butter, softened
45g brown sugar


  1. For the crust: Rub butter with flour until the mixture resembles coarse breadcrumbs. Pour iced water a bit at a time until the dough holds together. Wrap dough in a plastic wrap and refrigerate for 30 minutes. Then roll out pastry to fit a 23cm pie tray. Poke the crust with a fork to prevent air bubbles when baking.

  1. For the filling: Mix flour, cinnamon powder, brown sugar, apples, raisins and lemon juice together into a large mixing bowl. Spread evenly onto the crust.

  1. Crumbs: Mix all crumb ingredients with a spatula and sprinkle evenly on top of the filling, totally covering it.

  1. Bake in a pre-heated oven at 180’C for 30 – 35 minutes.

  1. Serve with vanilla ice cream (optional)

*if you prefer your apple crumble without its crust, skip the first step and bake it in individual small baking bowls* (like the picture below)

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Sweet & Sour Prawns

Something simple and easy....can be whipped up in less than 30 mins!

2 cloves of garlic (chopped finely)
About 500 gms prawns (head removed)
Tomato ketchup (Delmonte brand, preferably)
Sugar to taste
Half cup of water mixed with 1 tsps of corn flour

  1. Heat up wok with cooking oil enough to deep fry prawns.
  2. Stir in prawns and fry til they turn golden reddish. Take out and put aside.
  3. Heat up wok with 2 tbsps of cooking oil.
  4. Add in garlic and stir fry til slightly golden brown.
  5. Add in half bottle of tomato ketchup, followed by corn starch. Stir well till its boiling. Add in sugar to taste.
  6. Turn off fire and stir in cooked prawn. Serve hot.

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Potato Salad

3 large potatoes
Mayonnaise (according to your taste preference)
Salt and pepper
Bacon and ham bits (optional)
2 hard boiled eggs – cut into 8 pcs each (optional)
Carrots (cut into thin sticks) optional
1 big onion (chopped) I prefer the orange-colored ones cost hay taste sweeter n nicer
Some English herbs sprinkles (parsley, Italian herbs, rosemary or thymes)

  1. Wash the potatoes and boil them with the skin intact.
  2. Poke the potatoes with a chopstick to see if they are soft enough. Turn off fire and pour away water and let them cool down before peeling off the skin.
  3. Dice the potatoes with a butter knife.
  4. Mix with mayonnaise, salt and pepper to taste.
  5. Add in chopped onion.
  6. Sprinkle some herbs onto potatoes.
  7. Mix in the hard boiled eggs.
  8. Sprinkle bacon/ham bits before serving. Serves 6 – 8 ppl.

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Tapas – Garlic Prawns in Olive oil (Gambas Al Ajillo)

1 kg medium sized prawns
2 whole garlic (chopped finely)
Olive oil
Chilli flakes (optional)


  1. Pre heat oven @ 220 – 250’C
  2. Pour abt 1 cm high of olive oil onto baking dish
  3. Add in chopped garlic and cook in oven for 10 minutes or until sizzling hot
  4. Remove fr oven and add in the prawns
  5. Sprinkle some salt
  6. Put into oven and cook for another 10 – 12 minutes
  7. Sprinkle chilli flakes before serving (optional)
  8. Serve hot and best taken with sliced baguette and white wine!

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Deep Fried Special Seafood Beancurd

This recipe was given to me years ago by my Aunt Lucy but I didnt take much initiative to try it out until recently.....It was indeed yummilicious and loved by my hubby and kids.

2 pcs soft white square beancurd
2 pcs egg beancurd (egg tofu)
150g fish paste
1 egg
2 tbsp fried crispy dried squid (optional), chopped
1 tbsp chopped coriander leaves
2 tbsp chopped carrot
1 tsp salt & pepper
a dash of chicken stock granules
corn flour for coating
oil for deep frying

1.      Mash soft bean curd and egg beancurd until fine. Then sieve to ensure smooth texture.
2.      Add in remaining ingredients and mix until well combined.
3.      Pour mixture into a greased square tray and steam at medium heat for 20 mins or until cooked and mixture is hardened. Leave to cool before cutting into square pieces.
4.      Heat up oil for deep frying. Coat seafood beancurd in corn flour and deep fry in hot oil until golden brown.
5.      Dish and drain. Serve with the Thai sweet & sour chilli sauce.

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Kam Heung Spare Ribs

Another yummy recipe I found in the papers....tried and succeeded at my 1st attempt too!

600g spare ribs, chopped into bite sized pieces
7 bird's eye chillies, chopped
2 stalks curry leaves
2 tbsp sesame oil
1 big onion, cut into wedges
2 cloves garlic, coarsely chopped
1 cup water

Seasoning (A)
1 tbsp light soy sauce
1 tbsp oyster sauce
1 tbsp beaten egg
1 tbsp corn flour

Sauce (B)
1 tbsp chilli powder
1 tbsp curry powder
1 tbsp light soy sauce
1 tbsp fish sauce
1/8 tsp thick soy sauce
1/2 tsp chicken stock powder
2.5 tbsp sugar


1.      Marinate spareribs with seasoning (A) for at least an hour or preferably overnight in the fridge.
2.      Heat enough oil in a wok and deep fry the marinated spareribs until golden brown. Dish out and drain from oil.
3.      Heat sesame oil and sauté onion, garlic, bird’s eye chillies and curry leaves until fragrant.
4.      Add pre-fried spareribs and sauce (B). Pour in water and simmer over medium fire or until sauce is reduced and meat is tender. Dish out and serve.

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Steamed Fish In Herbal Stock

Found this recipe from Amy Beh from the papers. Success at my first attempt! A very flavourful and healthy dish indeed....unlike the boring steamed fish with soy sauce and shredded ginger ...

So happy how it turned out that I totally forgot to snap a picture of it ;P.

Any kind of fish
1 tbsp Shao Hsing Hua Tiau wine 200ml water

Herbs (rinsed)
3 slices tong kwai
5 seeded Chinese red dates
1 tbsp kei chi

1 tbsp light soy sauce
1 tbsp abalone sauce (oyster sauce is fine too)
¼ sugar to taste
1 tsp ginger juice
½ tsp chicken stock granules
1 tsp sesame oil

1 tbsp shredded ginger
1tbsp chopped spring onion

  1. Rinse fish and place on a deep heat-proof dish
  2. Combine herbs and seasoning in a saucepan and bring to a boil until the favours of the herbs are infused in the stock.
  3. Pour stock over fish and add the SHHT wine.
  4. Boil water in a wok and put in the fish dish and steam for about 15mins. Garnish before serving.

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Friday, July 15, 2011

Taste from the East Coast

Something from my mother in law's kitchen back home in Kuala Terengganu. It's one of my favourites and I've managed to whip this out after some guidance from mil , verbally. Yes! No such thing as written recipes in her household. Everything is well kept in her mind ;) *salute to her*

I have to admit I cheated here and there and did not follow her method 100%. Nevertheless, it tasted just the way I like it and most important of all, it reminds hubby of his beloved 'kampung' whenever this is served at the dining table! ...which can also conclude that I've mastered his mother's recipe!

Chicken and egg stew with gula Melaka (Terengganu style)....yes, you got that right! - Gula Melaka...

Hard boiled eggs
Half chicken (cut into small pieces, skin removed)
1 clove garlic (chopped)
4 pcs of shallots (chopped)
1 tbsp of taucu paste
2 tbsps of chopped gula Melaka
1 tbsp dark soy sauce
1 cup of boiled water

  1. Heat up wok with 2 tbsps of cooking oil.
  2. Put in garlic n shallot n fry til slightly golden brown.
  3. Add in gula Melaka and stir til they are melted and sticky.
  4. Add in taucu paste and fry for a while.
  5. Add in chicken and ½ cup of water and let it stew at low fire.
  6. Put in eggs and let stew for abt 5 minutes or til sauce thickens.
  7. Add in dark soy sauce and the balance of water and stew for another 10 minutes or more til sauce is slightly thickened.

Sweet & Sour Prawns

This usually costs a bomb in restaurants and I thought "Why not try it out on my own???" - simplified version, that is......
This was my 2nd attempt and it turned out PERFECT! It might not taste the same as the ones ordered outside, but it definitely fulfilled my craving for something similar to it :)

Try it and let me know if you like it *wink*

2 cloves of garlic (chopped finely)
About 500 gms prawns (head removed)
Tomato ketchup (Delmonte brand, preferably)
Sugar to taste
Half cup of water mixed with 1 tsps of corn flour

  1. Heat up wok with cooking oil enough to deep fry prawns.
  2. Stir in prawns and fry til they turn golden reddish. Take out and put aside.
  3. Heat up wok with 2 tbsps of cooking oil.
  4. Add in garlic and stir fry til slightly golden brown.
  5. Add in half bottle of tomato ketchup, followed by corn starch. Stir well till its boiling. Add in sugar to taste.
  6. Turn off fire and stir in cooked prawn. Serve hot.

Debut Recipe - Creamy Mushroom Tapas

This is one of my much sought after recipes! I have shared this with many tapas fans and it is also one of my personal favourites!

I can actually dish this out without looking at my recipe book! That's how often I cook this dish and how it is loved by my own boys who request for it every now and then!

Presenting my improvised version of Creamy Mushroom Tapas!


2 packs of Portobello mushrooms / any mushrooms of your choice (cut into halves)
1 pack of large flower mushroom
1 can of button mushrooms (chopped)
1 whole garlic (finely chopped)
2 tbsp of Olive oil
A knob/1 tbsp of butter
A small packet of whipping cream
2 cans of Campbell Cream of mushrooms
Thyme/parsley leaves for seasoning (optional)


  1. Heat up wok and put in butter and olive oil.
  2. Add in chopped garlic. Fry for 20 seconds.
  3. Add in chopped button mushrooms and leave to sizzle for a while.
  4. Next, add in Portobello mushrooms.
  5. Pour in Campbell soup and whipping cream.
  6. Leave it to boil and then sprinkle thyme/parsley leaves.
  7. Turn off fire and serve hot with fresh baguette. (I only buy from Deli France cos theirs is Da BEST!)
  8. Makes about 8 servings.