Braised Egg Ee Fu Noodles 杂锦全蛋伊府面

过去的一周有点精神恍惚，头脑里有太多的思绪。质疑，失望，痛心，种种的情绪反复在我的脑海里打转。我自认不是乐天派，但也不是一个喜欢钻牛角尖的人。没有解决不了的事情，但心结就未必。

连续的失眠，身心都很疲累。凌晨四点钟D醒来看到我还没入睡，问我怎么还没睡，我答在想心事，他脱口而出说怎么不白天才想。我知道他不是在消遣我，其实我很羡慕男人不管遇到什么倒头就能呼呼大睡。

纵使遇到一些不开心的事，但生活中还是有很多让我开心的事。

昨天做了一款非常好吃的小蛋糕，我一口气吃了三个，这足以让我雀跃。D提早收工独自到Ikea逛街时给我带回了一个价值新币四块六的粉红色小圆凳，也让我开心了半天。爸爸的健康报告没有太大的问题，是天大的欢喜。妈妈一再要求我做某款面包，因为她觉得非常好吃。能为妈妈做这点小事，我感到很幸福。不用说，拥有Lucius是件我觉得最幸运的事。

说到底就是要惜福知足，珍惜福分，珍惜难得的缘分。

自从做了这个爱的焖伊府面，上超市时我都会特别留意售卖面类的部门。看到这个全蛋伊府面就买了一包试试。

本来以为全蛋的口感会比较Q，但刚好相反。这个面和我之前买的牌子相比的话，还没煮时看起来比较粗，但煮后变得比较幼，而且更快变软。我觉得两者都好吃。

这次我想做的是类似煮炒档卖的，杂锦的材料，煮好了有一点酱汁（照片上看不到酱汁捏）。我觉得味道比上次做的鲜美，配着酸酸的青辣椒吃，赞！

家里的两个男人都嫌料太多了（还真难服侍），他们比较喜欢上次做的。其实我也觉得那些“料”很阻碍我吃面。要记得下次不要把所有买回来的材料都加入才行，本来还买了墨鱼的，幸好没放。

Ingredients: (for 4 servings)
4 – 5 cloves garlic (chopped)
Few stalks Choy Sum (菜心)

½ carrot (sliced)
20 medium prawns (deveined and removed shells with its tail remained intact)

3 fish cakes (sliced)
3 large dried shiitake mushroom (香菇)(presoaked in water and sliced thinly)
4 - 5 tbsp vegetable oil + ½ tsp sesame oil (for frying)
1 pack (230g) Egg Ee Fu Noodles (全蛋伊府面)

Braising sauce: (mix together)

3 tbsp oyster sauce/abalone sauce (I used 1 tbsp vegetarian oyster sauce & 2 tbsp abalone sauce)

½ tbsp light soy sauce
1 tsp dark soy sauce (for colouring purpose, reduce the amount if desired)
1 tsp sugar1 tsp Chinese cooking wine (花雕酒)
½ tsp chicken granule (鸡精粉)
¼ tsp white pepper

2¼ cups hot water

Method:

1) In a wok, heat little vegetable oil, add prawns and give it a quick fry, remove when the prawns change colour and curl up (about 80% cooked). Add choy sam and stir-fry till become almost cooked.
2) Add vegetable oil + sesame oil, when it is very hot, add in garlic and saute till fragrant. Add carrot, mushrooms and fish cake, stir-fry briefly before each addition.
2) Add braising sauce and simmer till a gentle boil. Add in Ee Fu noodles, making sure you submerge them in the braising sauce as much as possible. Cover with a lid and let the noodles stew in the sauce at low heat for 2 to 3 minutes. Open lid and check for doneness.
3) Return prawns and choy sum to the wok. Gradually add little hot water if the noodle is not cooked yet and continue to simmer till al dente. Meanwhile, taste the noodle, add more seasonings if required. If it is too salty, add a pinch of sugar.

4) Serve immediately with vinegar-marinated green chili.