It’s almost winter here and with the move, pickings are lean. I cut off one of my “perennial shallots” , fresh and juicy, like the garlic clove from my first harvest earlier this year. These were to accompany some thick egg noodles in an attempt to recreate the Singapore inspired home cooking I tasted many years ago.
Simplicity itself. And num num.
Splash Olive oil
1 clove garlic
Gently infuse garlic flavour 1 minute through oil without browning garlic.
1-2 tbsp oyster sauce
1 heaped tsp black bean and chilli sauce
1-2 chopped shallots