Braised Ee Fu Noodles with Conpoy (瑤柱干烧伊府面)

Posted by Vivian in Chinese, Noodles

0 comments

Finally after so long, I get to put on a new posting. I seemed to be running out of luck with my photos lately and often ended up chucking the whole lot. It was either due to the lack of natural lighting or the entire composition just doesn’t look right and the photos turned out to be in a total mess. Plus, I haven’t sighted any new recipes recently to get me excited and had been working perfectly fine just recycling what I had collected in the past.

Actually this recipe is just a variation to the Ee Fu Noodles I posted on months back. Some time ago, I bought a packet of Ee Fu Noodles with conpoy that cost me $30 and could barely feed two. I was really expecting something double that size If not for the free cash voucher I bought it with, I would have let out a big and long ouch. What’s more, there were only 2 miserable dried scallops in that box of noodles. I know dried scallops are expensive but still I felt cheated.

I decided that I was too cheapstake to pay $30 bucks for something that would only cost me half the price for double that portion if I whip it up in my own kitchen. And what’s more, a recipe that is almost idiot-proof.

The only additional step to the original recipe is to add in the shredded dried scallops with the other ingredients during the frying process. Simple as that.

6 to 7 mid-sized dried scallops were soaked overnight, and shredded using finger tips just before cooking.

Dried scallop also known as conpoy is viewed as a delicacy in Chinese cuisine.
Often added to congee and soup for added flavor