Richard Clayderman, Chocolate Chip Muffins, Wok style "tepanyaki" udon noodles and Kounniyaku Jelly

Richard Clayderman. His music never fails to amaze me. His arrangements are filled with emotions that carry you through a journey of highs and lows. Unfortunately, he isn't as good looking as what I remembered him to be and his hair is thinning rapidly... BUT his music is just as good.

Anyway, made these during the weekend...



The wok style "tepanyaki" noodles were inspired by Mr Ar's favourite dish at our local shopping centre. He never fails to order them but I dislike the oily after-taste. I think the key to this dish is a really hot wok.

Work Style "Tepanyaki" Udon noodles (serves 4)

3 packets of udon noodles
1 bunch of kai kan
200grams of mince (or chicken meat) marinated with chinese wine, salt, pepper and a dash of maggi soya sauce.
1 red onion-chopped.
100 grams of bean sprouts
4 table spoon of oyster sauce (adjust to your liking)
1 egg
2 julienned carrots
1 tablespoon of olive oil

1. Soak Udon noodles in hot water for a few minutes. Drain.
2. Heat work. Add oil. Stir fry onions and mince till brown.
3. Reserve some of the cooked mince mixture. Quickly stirfry Udon noodles. Add oyster sauce and seasoning.
4. Add carrots, kailan and bean sprouts to the wok. Stir fry for 3 mins.
5. Add reserved cooked mince. Add egg.
6. Mix well.
7. Serve and ganish with fried shallots.