JenJen came over last night for dinner and to watch a movie chez moi. I made a simple homey noodle dish that we used to eat a lot back at home. Jen took care of the dessert and made Polenta corn pudding. Cooking these kinds of food always gives me a warm and fuzzy feeling of nostalgia, which brings me closer to home but which also makes me miss it and my Mom’s cooking more.
Beef & Mushrooms With Egg Noodles and Polenta Pudding
Ingredients:
Beef, Mushrooms, Garlic, Spring onions, Soy sauce, Corn starch, Pepper, Oil
Instructions:
- After cutting the beef into thin slices, marinate them with corn starch, pepper and soy sauce
- Cut the mushrooms into slices
- Chop the garlic
- Pour some oil in the pan, and fry the garlic, then add the beef and cook for 3 minutes
- Throw in the mushrooms and stir fry for 5 minutes
- In the meantime, boil 3 cups of water and add the egg noodles when the water is ready
- Drain the noodles, add oil and some soy sauce and mix them well
- Fry the eggs (optional)
- Put everything together nicely on a plate and sprinkle some spring onions on on top
Polenta pudding
Ingredients:
Polenta pudding powder, Milk, Sugar, Dry raisins, Coconut powder, Vanilla essence
Instructions:
- Soak the Polenta powder in cold water and get rid of the water (skim off the floating bits)
- Add milk and bring it to boil over medium low heat
- Add sugar, 2 drops of vanilla essence and the dry raisins
- Stir constantly to avoid burning
- Pour the whole thing in a bowl or plate and leave it to cool down
- Sprinkle grated coconut on top
- Allow it to cool down and put it into the fridge
- Go watch a movie and serve when it’s cold enough
VOILA!