Beef & Mushrooms with Egg Noodles and Polenta Pudding

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!

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