Braised Black Pepper Mushroom

2 weeks ago, it was my virgin Sunday of waking up early and refuse to go for jogging. Getting lazy...kekeke...aih...super regret now coz i just had a hearty breakfast! If only i jog, then it would balance up my super full breakfast.

Did not jog, what was i upto? Cooking of coz!! This is my 1st time ever braising a mushroom. It wasn't as difficult as i thought it would be. In fact, it's super easy! What's the best companion to a braised mushroom? WANTAN MEE!!!!!! Bribe me with braised mushroom wantan mee, i'll clean your kitchen for a week....okay i'm just kidding...but i really love eating braised mushroom wantan mee...bb...you heard me?? I know you do...haha

Next item on the breakfast menu was this overloaded sandwich...in which i cleverly buttered my toast and top it with slices of icey cool cucumber, sardine in tomato sauce (with extra extra ketchup) and not forgetting the protein...the eggs....mmm...yummy! I even thought of making a double stack sandwich but then my mouth is not big enough eh. Okay...come drool over the pictures now....hungry??? Kekekeke

My Perfect Wantan Mee with Braised Mushroom

Ingredients :

• 5 Chinese mushrooms (soaked overnight), save some of the water
• Half can of button mushrooms, drained and cut into half
• Sesame Oil
• 4 tbsp of Black Pepper Sauce
• 3/4 cup of water
• Cornflour (optional)

Method:

Heat a pot with some sesame oil and lightly fragrant both types of mushroom for 1 minute. Add water and some of the mushroom water into the pot and let it simmer for 15-20 minutes over low fire. Add in black pepper sauce and stir well. Continue simmer for 5-7 minutes. If the mushroom appears too watery, add in some cornflour to thicken the sauce. Dish up and serve hot.

Hehe....my overloaded sandwich