Truffle oil/salt/paste is like the perfect LBD. It goes with EVERYTHING, hides a multitude of sins, and immediately luxes up anything. My bottle of truffle oil is the secret arsenal in my pantry; a light drizzle makes any dish look like haute cuisine and totally disguises the fact that I'm just a humble home cook. Although truffle oil is a typically western condiment, it translates amazingly well to Asian dishes as well, and this is my recipe for braised ee-fu noodles jazzed up by the liberal use of truffle oil.
2 cloves garlic, minced (put this through a garlic press)
200gm ee fu noodles
400gm white button mushrooms, cleaned with a damp kitchen towel and sliced (you can use shimeiji, Portobello or cremini mushrooms)
1 cup stock (chicken or mushroom)
Braising Sauce (mix in a bowl and set aside)
3 tbsp. Light soy
1 tbsp. Dark soy
2 tbsp. Oyster sauce
1 tbsp. Sesame oil
1 tbsp. Hua Tiao Wine
1 tsp Sugar
OR you can use the shortcut by using about half a cup of Tai Hua Braising Sauce, it has each of the above components in the right proportions already
Directions (feeds 2)
1) Blanch dehydrated ee-fu noodles in boiling water for 10-15 seconds to soften them, drain and rinse in cold water to stop the cooking process. Set aside.
2) Add garlic in sesame oil-frying oil combination (1 tbsp sesame oil as an accent to 2 tbsp frying oil, i.e. 1 part sesame oil to 2 parts frying oil) in pre-heated wok, and fry until fragrant.
3) Add mushrooms with 2 tbsp braising liquid to flavour the mushrooms and fry until translucent.
4) Add noodles.
5) Add remainder of braising sauce and stock, and leave on low heat until the liquid is almost absorbed into the noodles.
6) Just before serving, drizzle 2-3 tbsp of truffle oil and toss the noodles about so the oil is evenly distributed. 2 is enough to get it fragranced, but 3 is where the flavour actually comes through each mouthful.