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Saturday, June 6, 2009

Pickle mustard ( as a beef noodle condiment )

I was just wondering, how can such a humble dish have such an ability to perk up a bowl of plain porridge ? Fried garlic adds a touch of sophistication and dimension and tempers the sharpness of the mustard. Those with a sensitive palate beware though - its distinctive taste can drown out the subtle taste of beef noodles.

1 C pickled mustard, rinsed
1 clove garlic, finely minced
1 T sesame oil
1 T canola oil

Heat canola oil and brown garlic .
Add pickled mustard , toss and turn off heat.
Add sesame oil.

Garnish with sliced chilli before serving.

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