Another beautiful dish that you can make from Shirataki noodles is Char Kway Teow. I still prefer the original Char Kway Teow of course, because I love rice noodles to death, but being able to eat such a dish during a low-carb diet is heavenly...!

Ingredients:

• 200 g Shirataki noodles
• 100 g prawns
• 1 Chinese sausage, sliced
• 100 bean sprouts
• 1/4 cup chopped green onions
• 1 egg
• 1-2 tbs pork lard (or substitute with olive oil)
• 1 tbs minced garlic
  
• 1 tbs fish sauce
• 2 tbs oyster sauce
• 1 tbs sambal oelek
  
• Pepper to taste
  

Instructions

• Heat the pork lard in a wok.
• Add the minced garlic, prawns and Chinese sausage. Stir fry for 2 minutes until aromatic.
  
• Add fish sauce, sambal oelek and oyster sauce. Simmer for 1 minute.
• Quickly add the noodles and stir until well combined.
  
• Toss in the egg, bean sprouts, green onions and add a dash of pepper. Stir fry for another 1 minute.
• Serve!

Eat the noodles with the Szechuan crispy chili in oil, as I told you in the previous post. It makes it even yummier :)!

A few days ago I bought 4 small packets of Shirataki noodles. I had never tried them in my life but I had a pretty a good idea of what it might taste, since it's made from konjac plant/konyakku and I love konyakku jelly. At the moment I am trying to reduce my carbohydrate and sugar intakes (which is very hard because I love my STARCHY rice and noodles...!!), I thought I should really give these so-called 'miracle noodles' - no calories, no sodium, and almost 0 carbs, a try.

I have to say I was not disappointed. The noodles taste like cellophane noodles but thicker, quite similar to Korean Daang Myun noodles which are usually used to make Japchae, but slightly chewier. I thought chewy noodles would taste better spicy, that's why I used Chinese hot bean sauce and Szechuan crispy chilli in oil (look at the picture below) to stir-fry the noodles.

Szechuan Crispy Chilli in Oil.
When you go to your local Asian grocery store, watch out for glass jars with a picture of this man - he makes very very tasty sauces...! Just absolutely gorgeous!

Shirataki noodles have a rather unpleasant smell, rather fishy I would say, that's why before you stir-fry the noodles, make sure you rinse and pat them dry.

Ingredients - serves 2

• 400 g Shirataki noodles
• 300 g ground pork
• 2 tbs oil
  
• 1 tbs minced garlic
• 1 tbs fish sauce
  
• 1 tbs hot bean sauce
• 1 tbs Szechuan crispy chilli in oil
• 1 tbs oyster sauce
• 1/ 2 cup chopped green onions
• 1 cup bean sprouts
  
• 1/2 tsp white pepper

Instructions

• Heat 2 tbs oil in a wok.
• Add the minced garlic and ground pork. Stir fry for 1-2 minutes until the ground pork is slightly brown.
  
• Add fish sauce, hot bean sauce, crispy chili and oyster sauce. Simmer for 3 minutes.
• Quickly add the noodles and stir until well combined.
  
• Toss in the bean sprouts, green onions and add a dash of pepper. Stir fry for another 1 minute.
• Serve!
  

For people who have to take care of their carb-intake, make sure that you check the labels and ingredients for ready-made sauces. They usually have sugar and thus some hidden carbs - so don't use too much!

Strawberry milkshake is probably something that you wouldn't want to have in winter, but I am simply somebody who can eat ice cream or drink cold beverages all year round - and in fact, I am actually not very fond of warm drinks, even in winter. To make strawberry milkshake you just need fresh strawberries, milk, ice cubes and vanilla ice-cream. You're free to adjust the measurement to your liking.

Ingredients

• 8-10 fresh strawberries
• 500 ml cold milk
• 15-20 ice cubes
• 1-2 scoops ice cream
• Sugar (optional)
  

Toss all ingredients into a blender. Blend until smooth. Serve immediately!

Another festive dish with poultry - roasted goose. I don't usually make goose dishes because goose tends to be very oily. But once in a year, it's something that we shouldn't really miss, because when cooked right, it's just sensational...!

Ingredients

• 2 haunches of goose
• 400 ml chicken stock
• Salt, pepper, marjoram, paprika powder
• 4 tbs Armagnac
• 50 ml cream
• 1 tbs corn starch (mixed with 3 tbs water)
• Sugar to taste (for the sauce)

Instructions

• Rub the goose with salt, pepper, marjoram and paprika powder
• Put goose, skin sides down, in a medium-heated skillet. Don't add any oil, because the goose itself is already fatty and going to produce (a LOT) of oil.
• Cook goose until skin is golden brown (about 10 minutes - you want to get all that oil out). Turn over and cook for another 10 minutes.
• Remove goose from skillet and put into a roasting tin. Pour chicken stock.
• Roast goose at 160° for 2 hours.
• Remove roasted goose from the tin and keep warm.
• Pour the goose juice into a saucepan. Add the cream, armagnac, salt, sugar, pepper to taste and let it boil.
• Add more chicken stock if necessary and the corn starch mixture to thicken the sauce.
• Serve goose with the armagnac sauce, carbs and braised vegetables of your choice!
  

Happy New Year, everyone! It's 2011...!!