3321. UDON NOODLES with CHICKEN and BACON

3 chicken thighs 1 onion (chopped)
2 tablespoons grated ginger
2 tablespoons crushed garlic
1 liter boiling water
1 tablespoon soy sauce
1 teaspoon brown sugar
1 tablespoon sesame oil
3 pieces bacon
3 scallions (chopped)
½ cup mushrooms (chopped)
1 cup vegetables of your choice (i.e. frozen mix of baby corn, peppers, water chestnuts)
400 grams udon noodles
1 tablespoon oyster sauce
salt & pepper to taste

To serve:
sliced eggs
sliced scallions (green parts)
fried onions

The first thing to do is to make the broth. In a big soup pot, heat some vegetable oil. Sweat the onion, half the garlic and ginger. Season with salt and pepper. Add the chicken pieces, sauté for a couple of minutes. Then add the boiling water and bring the mixture to a boil. Cover the pot and simmer for half an hour. Then add the rest of the ginger, soy sauce and brown sugar. Mix it in thoroughly. Then simmer for further 15 minutes. Turn the heat down and put the mixture in a blender. In the same pot, add the bacon and the scallions. After the bacon has browned add the mushrooms, other vegetables and garlic. Stir in the oyster sauce and sauté for a further few minutes. Then stir in the noodles. Simmer for a further few minutes. Take it off the heat. Ladle the noodle dish onto bowls and serve topped with sliced eggs, scallions and fried onions.


bacon recipe source: Yummyfoodmadeeasy, November 30, 2012

2634. BACON and BOK CHOY CHOW MEIN

makes 2-4 servings


5 oz. uncooked dry chow mein, egg or oil noodles

4 slices bacon, chopped in 1/2" pieces
4 cups chopped bok choy
1/4 cup oyster sauce
1/2 teaspoon minced garlic

Cook the noodles as per package instructions, drain and rinse in cold water or follow the no-boil method for 15 minutes, then drain and rinse in cold water. Set aside. In a large nonstick pan or wok, cook the chopped bacon on medium heat until it softens. Add the chopped bok choy and continue cooking until the white stalks are translucent and the bacon is cooked through. Add the cooked noodles, oyster sauce and garlic to the wok. Cook and stir, for about 2 minutes until the noodles are heated through and coated with oyster sauce. Serve immediately.


bacon recipe courtesy of: Canadian House & Home,  511 King Street West, Suite 120, Toronto, Ontario M5V 2Z4

2501. MIXED VERMICELLI and BACON with OYSTER SAUCE

serves 1-2


150 grams rice vermicelli, cooked
50 grams bean vermicelli/bean threads, chopped into segments
50 grams bacon, cooked and diced
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
3 tablespoons oyster sauce
250 ml water
1 teaspoon corn starch

Soak bean vermicelli in water until soft. Drain. Stir-fry bacon in 1 tablespoon oil until crispy. Set aside. Use remaining oil to stir-fry bell peppers for 1 minute. Add rice vermicelli, bean vermicelli and sauce mix. Cook until sauce thickens. Stir in fried bacon.


bacon recipe courtesy of: Lee Kum Kee, Lee's Kitchen Australia/New Zealand, Oriental Merchant Pty Ltd., 10 Westgate Drive, Laverton North, Victoria, 3026 Australia

2478. FRIED UDON with BACON, BROCCOLI and MUSHROOMS

serves two


200 grams udon noodle
2 rashers of bacon
1/2 onion, small
4 florets broccoli
100 grams oyster mushroom
1 clove garlic
2 tablespoons water
2 tablespoons soy sauce
1 tablespoon oyster sauce
bonito flake (optional)

Boil a pan of water and cook udon noodle. Drain, and set aside. Slice onion and garlic. Cut broccoli into small pieces. Cut the stem from the mushroom and separate. Trim bacon, and chop up. Heat 1 tablespoon of oil in a frying pan. Fry bacon for 2 minutes. Add onion, garlic and mushroom. Saute over medium heat for 2 minutes. Add broccoli, then water to the pan. Turn up the heat to high. Loosen up the udon noodle under running water, drain, and add to the pan. Add soy sauce and oyster sauce. Stir-fry until combined. Mix through the bonito flake, or garnish on top.


bacon recipe courtesy of: Ume, umeboss, Perth, Australia, September 6, 2010

2458. OYSTER, OYSTER MUSHROOM and SALSIFY DRESSING with BACON

makes ten servings


1/2 cup bacon, cut into 1/4" strips
3 tablespoons unsalted butter, divided
2 large onions, chopped
2 tablespoons vegetable oil
4 cups washed oyster mushrooms, torn into bite-size pieces
4 cups shucked oysters with their liquor
3 cups peeled salsify or parsnips, cut into 1" pieces, boiled until tender
2—3 cups low-salt chicken broth or turkey stock
2 cups heavy cream
2/3 cup oyster sauce
16 cups stale, plain French baguette, cubed
Kosher salt and freshly ground black pepper
1 tablespoons fresh lemon juice
1 tablespoon chopped tarragon leaves
3 tablespoons chopped chives

Butter a 9x13x2" baking dish and set aside. Cook bacon in a large heavy skillet over medium-low heat, stirring occasionally, until fat is rendered and bacon is cooked but not browned. Add 2 Tbsp. butter and the onions and cook, stirring occasionally, until soft and translucent. Transfer bacon mixture to a bowl.

Return skillet to medium heat; add the remaining 1 Tbsp. butter and oil. Add oyster mushrooms and cook, stirring occasionally, until tender, about 5 minutes. Add oysters, salsify, broth, heavy cream, and oyster sauce and stir to combine. Bring to a simmer.

Preheat oven to 375°. Put bread in a large bowl. Add reserved bacon mixture and mushroom mixture from skillet. Season to taste with salt and pepper and fold in lemon juice, tarragon, and chives. The bread should be quite wet, but there should be no pooling liquid once it's well mixed. Transfer mixture to the prepared baking dish and bake until browned and crisp, about 45 minutes.


bacon recipe courtesy of: Chef Anita Lo, Annisa, 13 Barrow Street, New York, New York 10014 | Bon Appetit, November 2011

2282. SCALLOPS with BACON and SHIITAKE MUSHROOMS on SOBA NOODLES

yields two servings


200 grams scallops
150 grams broccoli
75 grams shiitake mushrooms
0.5 bunch fresh coriander
1 small piece fresh ginger
1 tablespoon groundnut oil
3 tablespoons chinese cooking wine
2 tablespoons dark soy sauce
1 tablespoon rice vinegar
4 rashers bacon, smoked
100 grams soba noodles
1 teaspoon oyster sauce

In the large saucepan bring some water to boil and cook the soba noodles according to instructions (usually 7-9 minutes).

Meantime, chop 4 rashes of bacon in to lardons.

Using a coarse grater, grate 1 teaspoon of fresh ginger.

Break broccoli into the smallest florets. If the shitake mushrooms are large, half or quarter them.

Heat 1 teaspoon of groundnut oil in the deep pan or wok. Add bacon and ginger and let it fry for a couple of minutes.

Add broccoli and mushrooms. Pour in: 3 tablespoons of Chinese cooking wine, 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 1 teaspoon of Oyster sauce

Stir-fry for a minute, then add scallops and continue to cook for 4-5 minutes depending on the thickness of the scallops.

Chop up ½ bunch of fresh coriander, leaving a couple of stems for decoration.
Drain the soba noodles, add to the wok and mix it well. Throw in the fresh coriander.

To serve: Arrange the stir-fry in the serving bowls and decorate with a stem of fresh coriander.


bacon recipe courtesy of: The Impatient Chef

2273. FRIED UDON with BACON, BROCCOLI and MUSHROOMS

serves two


200 grams udon noodles
2 rashes of bacon
1/2 onion, small
4 florets broccoli
100 grams oyster mushroom
1 clove garlic
2 tablespoons water
2 tablespoons soy sauce
1 tablespoon oyster sauce
bonito flake (optional)

Boil a pan of water and cook udon noodle. Drain, and set aside. Slice onion and garlic. Cut broccoli into small pieces. Cut the stem from the mushroom and separate. Trim bacon, and chop up. Heat 1 tablespoon of oil in a frying pan. Fry bacon for 2 minutes. Add onion, garlic and mushroom. Saute over medium heat for 2 minutes. Add broccoli, then water to the pan. Turn up the heat to high. Loosen up the udon noodle under running water, drain, and add to the pan. Add soy sauce and oyster sauce. Stir-fry until combined. Mix through the bonito flake, or garnish on top.


bacon recipe courtesy of: umeboss, September 6, 2010

2236. LO BO GAO: DAIKON RADISH CAKE with LA CHONG (CHINESE SAUSAGE) or BACON

1 large daikon radish, peeled & shredded (to make 6 cups)
6 cups water
2 La Chong, aka Chinese sausage, chopped or 4 slices/3 tablespoons chopped bacon
4 dried shiitake mushrooms
1 tablespoon dried shrimp
2 scallions, diced
1/4 cup cilantro, chopped
2 tablespoons dried shallots
1 teaspoon rice wine
1 tablespoon kosher salt
1/2 tablespoon sugar
1/4 teaspoon white pepper
1 3/4 cups rice flour
1 tablespoon vegetable oil

Chinese sweet hot mustard
Sriracha or sambal
Oyster sauce

Shred radish and place in medium pan with 6 cups of water. Bring to a boil; reduce heat to simmer and cook about 20-30 minutes until radish is tender. Strain radish and reserve cooking liquid.

Place shiitake mushrooms and dried shrimp in bowl and cover with hot tap water. Soak for at least 30 minutes.

Chop scallion, cilantro, bacon, softened mushrooms & dried shrimp. Set aside.

Heat 1 tbsp. vegetable oil in skillet over high heat. Add bacon & cook about 2 minutes until bacon is rendered and slightly browned.

Add diced mushrooms, chopped dried shrimp, cilantro, scallions, dried shallots, rice wine, kosher salt, sugar, & white pepper.

Lower heat to medium and add shredded daikon radish. Mix well and turn off heat.

In medium bowl, add 2 cups of rice flour and 1 1/4 cups of the reserved mushroom & dried shrimp soaking liquid (make sure you leave out the sediment/residual stuff at the bottom). If there's not enough liquid to measure 1 1/4 cups, add reserved daikon radish cooking liquid. Consistency of rice flour mixture should be like that of a medium-thin pancake batter.

Pour rice flour mix into daikon radish mixture. Pour into a 9" loaf pan.

Bring steamer up to a rolling boil over high heat. Place loaf pan in steamer, cover, reduce heat to medium and steam for about 1 hour. Remove radish cake pan from steamer and let cool to room temp.

Invert pan on chopping board to remove radish cake. Slice cake into 1/2" slices. Heat 1 tsp. of vegetable oil in skillet over high heat. Add radish cake slices and cook about 2-3 minutes per side until lightly browned (cover pan if necessary).

Serve with Chinese hot mustard, oyster sauce, or chili sauce (sweet chili sauce, sambal olek, or Sriracha).


bacon recipe courtesy of: The Grub Files: Cooking with Camissonia, Murrieta, California, October 3, 2010

2068. GRILLED SALMON with SHIITAKE MUSHROOMS, BACON and OYSTER SAUCE

serves four


1 lb. salmon fillet(s)
salt and pepper to taste
5 slices bacon cut into 1” squares
1 cup fresh shiitake mushrooms, roughly chopped
1 clove garlic, minced
2 tablespoons minced fresh Italian parsley
3 tablespoons Chinese oyster sauce
½ cup low-sodium chicken broth
2 tablespoons chopped parsley or chervil

Prepare your grill for direct heat (coals directly underneath the fish). Season the salmon with olive oil, salt and pepper and return to refrigerator until ready to grill (it’s almost always best to grill fish cold, but meat at room temperature).

In a bowl, combine the oyster sauce and the chicken broth. Set aside. Heat a heavy sauté pan over medium high heat for two or three minutes, then add the bacon. When crispy but not too dark, place bacon in a mesh strainer to drain the fat, and reserve 1-2 Tbsp of the fat in the pan.

To the pan add the shiitake mushrooms and sauté until golden brown. Reduce heat to medium and stir in the parsley. After 1-2 minutes add the minced garlic and cook another 30 seconds, being careful not to burn the garlic. Add the oyster sauce/chicken broth mixture and reduce over medium-high heat for several minutes. Keep warm.

Mop your hot charcoal grill with oil and then quickly put the salmon on the grill – if you have skin on your salmon fillets, place the non-skin side down first, cooking for a long minute before flipping to the skin-side down. Grill the salmon until done to your liking – I like to use a fairly high heat so the skin gets crispy and the center is still pink and moist. Note, salmon often takes longer to cook than is often thought.

Meanwhile, back on your stove top - crumble the bacon into the sauce and combine. Top each salmon fillet with sauce and garnish with chopped parsley or chervil.


bacon recipe courtesy of: Dave the Wine Merchant, 3053 Fillmore Street #183, San Francisco, California 94123, June 22, 2010

2067. FRIED RICE with BACON, SCALLIONS and WATER CHESTNUTS

serves 2 to 4 as a side dish


3 bacon slices
1 large carrot
1 celery rib
4 scallions
half an 8-ounce can water chestnuts
2 tablespoons soy sauce
2 tablespoons oyster sauce
1 teaspoon Worcestershire sauce
cayenne to taste
3 cups cooked white rice (preferably medium-grain)

Cut bacon crosswise into 1/2-inch pieces. Finely dice carrot and celery. Thinly slice scallions. Rinse and drain water chestnuts and finely chop.

In a large nonstick skillet cook bacon over moderately low heat, stirring, until almost crisp. Add carrot and celery and cook over moderate heat, stirring, until vegetables are crisp-tender. Add scallions and water chestnuts and cook, stirring, until scallions are softened. Stir in remaining ingredients and salt and pepper to taste and cook, stirring, until mixture is combined well and heated through, 3 to 5 minutes.


bacon recipe courtesy of: Susan Ueki, Pasadena, California | Gourmet, January 1999

1648. BROILED SALMON FILLET with BACON, WILD MUSHROOMS and OYSTER SAUCE

makes four servings


1 salmon fillet, 1 lb., about 1" thick
5 slices smoky bacon
1 cup diced fresh shiitake mushrooms, very firmly packed
1 teaspoon finely-chopped garlic
2 tablespoons chopped parsley
2 tablespoons Chinese oyster sauce
1 pinch freshly grated nutmeg

Pre-heat broiler. Season the salmon fillet well with salt and pepper. Wrap 3 of the bacon slices, proportionately spaced, around the salmon filet. Place fillet on roasting pan, and place underbroiler. Cook till just done (about 10 min).

Meanwhile, prepare the sauce. Cut the remaining two slices of bacon into small squares. Place in a heavy saute/fry pan over high heat. Cook till medium-brown, about 2 min. Spill out all but 1 tsp. of the bacon fat. Lower heat to medium-high. Add in the shiitake mushrooms, stir well, and saute/fry till mushrooms become golden brown-brown, about 3 min. Turn heat down to medium, and stir in garlic and parsley. Cook for one minute. In a bowl, combine the oyster sauce with 1/4 c. of warm water. Blend, and add in to saute/fry pan. Cook one minute over medium heat. Season well with nutmeg.

To serve, remove the wrapped bacon from the salmon (you may throw away the bacon, or possibly use it as a garnish). Delicately slice the salmon along the natural separations, and divide among 4 plates. Top each with a quarter of the sauce, and with a flat parsley leaf for garnish.


bacon recipe courtesy of: CookEatShare.com, Global Cookbook, London, UK

1647. CHICKEN, SMOKY BACON and BAMBOO SHOOT STIR-FRY

serves two as a main or four to share


1 tablespoon groundnut oil
3 smoked bacon rashers sliced
2 x 200 gram-250 gram chicken breasts each cut into 5mm slices
1 x 220 gram tin of bamboo shoots drained
1 handful of bean sprouts
1-2 tablespoons light soy sauce
1 tablespoon oyster sauce
a dash of toasted sesame oil
1 spring onion sliced
rice of your choice to serve

Heat a wok over a high heat and add the groundnut oil. When the oil starts to smoke, add the bacon and stir-fry for 2 minutes until crispy. Add the chicken and stir-fry for 4 minutes. As the chicken turns from pink to opaque, add the rice wine or sherry. Add the bamboo shoots and bean sprouts and stir-fry for 1 minute, then season to taste with the soy sauce, oyster sauce and sesame oil.

Garnish with the spring onion and serve immediately with whichever rice you fancy. I suggest jasmine rice on its own or boiled with 1.5cm cubes of sweet potato, or egg fried rice as in the picture.


bacon recipe courtesy of: Ching-he Huang, Mail Online, The Daily Mail, Associated Newspapers Limited, Northcliffe House, 2 Derry Street, London W8 5TT

1370. FILIPINO CHOW MEIN with BACON

serves four


8 oz. thick dried egg noodles
3 tablespoons peanut oil
1 onion, thinly sliced
2 garlic cloves
3 oz. bacon, finely chopped
a small Napa cabbage (Chinese cabbage), thinly sliced
1 carrot, cut into sticks
1 to 1 1/2 cups fresh bean sprouts, trimmed
2 to 3 spring onions, chopped
½ teaspoon salt
1 teaspoon sugar
1 tablespoon soy sauce
1 tablespoon oyster sauce
pinch of freshly ground pepper
1 cup of chicken stock

Bring a large pot of water to boil, add the noodles and cook for 2 minutes, stirring to separate the noodles. Drain, rinse under cold running water and drain again. Transfer to a bowl. Heat 2 tbsp of peanut oil in a wok, add the onion, garlic, bacon cabbage, carrot, bean sprouts and stir fry for three to five minutes. Season with salt, sugar, soy sauce, oyster sauce and pepper. Transfer the entire mixture to a bowl. Wipe the wok clean. Heat remaining oil in the wok, add the noodles, toss for a minute and add the spring onions. Then pour in the chicken stock. Bring to a boil and when liquid is reduced to half, add the stir-fry mixture and mix well for two minutes. Adjust the seasoning with soy, salt and pepper. Serve with extra soy sauce or hot chili sauce.


courtesy of: June Chua, Asian Cuisine at suite101.com

903. BRAISED ABALONE in OYSTER SAUCE with BACON and BROCCOLI

250 grams canned abalone
50 grams bacon
2 heads broccoli
½ cup cooking oil

Stock:
250 grams retained abalone juice
2 tablespoons Chinese wine
1 stock scallions
1 slice ginger
½ cup water

Seasoning:
25 grams oyster sauce
1 teaspoon rice wine
1/4 teaspoon salt
1 teaspoon sugar

1 teaspoon corn starch

Drain canned abalone and separate abalone juice. Cut abalone in to thin slices. Prepare stock. Add abalone in to stock for 15 minutes under low heat. Remove abalone and drain; retain stock and add 1 cup of water to stock. Cut bacon in to bits. Fry in cooking oil until crispy. Drain and set aside. Bring a pot of water to a boil, about 1 litter. Add 1 pinch of salt. Add broccoli to boiling water for about 60 seconds, cool and drain. Using a large bowl, arrange abalone on the sides of the bowl. Place broccoli green side down over the abalone until bowl is full and packed. Prepare seasoning by mixing all of them together, Heat wok and add seasoning and half cup of stock. Bring to a boil. Dilute corn starch with some stock and add to seasoning until thick. Place a large plate over the abalone-broccoli bowl face down. Turn them over so that the bowl will release its shape on to the place. Pour seasoning over the broccoli. Sprinkle bacon bits over the preparation as garnish.


courtesy of: Tasek.net (Recipe): the making of good food

902. EGG-FRIED RICE with BACON and GINGER

serves 4


3 tablespoons peanut oil
4 eggs, lightly beaten
Kosher salt and freshly ground pepper
4 thick-cut slices of bacon, sliced crosswise into 1/2-inch pieces
4 garlic cloves, minced
1 1/2 tablespoons minced fresh ginger
1 medium onion, finely chopped
2 tablespoons dry sherry
1 teaspoon sugar
2 1/2 tablespoons oyster sauce
2 1/2 tablespoons soy sauce
1 teaspoon Asian sesame oil
5 scallions, thinly sliced

In a large wok, heat 2 tablespoons of the peanut oil until very hot. Season the eggs with salt and pepper and pour into the wok. Scramble the eggs over high heat until just cooked through, about 1 minute. Transfer to a paper towel-lined plate.

Add the bacon to the wok and cook, stirring occasionally, until crisp, about 4 minutes. Using a slotted spoon, transfer the bacon to the plate with the eggs. Drain off the bacon grease and wipe out the wok.

Heat the remaining 1 tablespoon of peanut oil in the wok. Add the garlic and ginger and cook over high heat for 1 minute. Add the onion and cook until golden, about 3 minutes. Stir in the sherry and sugar and cook until the sherry is reduced by half, about 30 seconds. Add the rice, oyster sauce, soy sauce, sesame oil, reserved eggs, bacon and all but 2 tablespoons of the scallions. Season with salt and stir- fry until the rice is hot, about 2 minutes. Transfer to a serving bowl, sprinkle with the remaining scallions and serve.


courtesy of: Kylie Kwong, "TV Chefs Share their Best Recipes," Food & Wine, March 2007