It’s almost three weeks since my last posting. We went back to my hubby’s hometown to celebrate this Lunar New Year and reunite with our family members and relatives, catch up with old friends and ex-colleagues, as well as to indulge in those “bad for health, hard to resist and once a year not-to-be missed” festival dishes and goodies (feeling guilty now after gaining weight ). Even though we had a shorter holiday break as compared to the previous year, it still took me quite a while to tune back to my “wokking” mode. Anyway, that’s quite usual of me after a holiday break. Sorry to keep you waiting for my update.
During this Lunar New Year, most of the stalls in the wet market were closed for as long as a week. As for the remaining stalls that operated as usual, the vegetables they sold were not fresh at all. Without much choice, I had self-improvised with whatever I could salvage from my fridge to prepare a quick and easy one dish meal for my family. Thus, it led to the creation of this “East meets West” pasta dish. It’s based on my mother-in-law’s signature dish “ ” (蚝豉松) which I had posted earlier.
Dried oysters (蚝豉) are commonly found in Cantonese cuisine during Chinese New Year because this ingredient sounds auspicious in Cantonese pronunciation. Dried oyster (蚝豉) means good business (好市). Usually the dried oysters are mainly imported from Japanese and Korea. I personally prefer Japanese dried oysters because the texture is chunkier and tastier as compared to those originating from Korea.
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To make this meal more wholesome, I added pressed tofu (tau gua 豆干) and edamame (salted soy beans). You can substitute edamame with green peas. Though I served it with durum wheat spaghetti, you are free to choose any kind of pasta you like. If you are not a fan of pasta, serve it with Chinese noodles, rice or congee are equally delicious as well. As you can see, there are many ways to recreate a dish. So put on your thinking cap and be creative!