Stir Fry Loofah with Egg

Dinner was delicious yesterday! * at least for me I feels so*  Grilled pork was marinated overnight which means all the sauces had seeped through the meat. Loves my dressing for the fried fish and loofah was cooked with enough taste. Just the right amount of saltiness.

Dinner Menu

•  Grilled Pork
• Fried Fish with Thai Sweet & Sour Sauce
• Loofah with Egg

Stir Fry Loofah with Egg

Ingredients;

1 Loofah
3 Eggs
1 teaspoon light soya sauce
2 Cloves Garlic, minced
1/2 teaspoon salt
1 Tbs Fish sauce
1 Tbs sesame oil



Steps;

1. Skin off the loofah, slice half and scrap away the seeds. Cut it into small slices.
2. Beat the eggs and add the light soya sauce.
3. In a wok, heat up oil and stir fry garlic till fragrant.
4. Add the loofah and stir fry till it is soft, very soft.
5. Add the beaten eggs and stir fry.
6. Add salt, fish sauce and sesame oil.
7. Cook till the eggs are done.
8. Serve in a plate.

It is normal to have alot of water cooking loofah so do not be shocked to see so much water.

Spicy Black Bean Sauce Chicken

At 3 years old, Jewel is able to tell me, " Mommy, my throat is pain." I thought she was joking with me but I dare not risk not bringing her to the doc.

This is her at the clinic. She looks fine to me. After the doctor checked her throat, she really got sore throat. Guess better take her words seriously for now.



Spicy Black Bean Sauce Chicken

Ingredients;

500g Chicken Breast
1/2 red bell pepper, cut to small pieces
1/2 yellow bell pepper,  cut to small pieces
2 tsp fermented black beans, rinsed, dry and using a fork, smashed it
3 cloves garlic, minced
5 slices of ginger
3 shallots, minced
1 tsp chilli bean paste, toubanjian
1 tsp oyster sauce
1 tsp sugar
1/4 cup of water
corn starch mixture, ratio 1 tsp cornflour: 2 tsp water

Marinade;
1 tbs oyster sauce
1 tsp sugar
A dash of pepper
3 cloves garlic, smashed
1 tbs sesame oil

Steps;

1. Wash and cut chicken into cubes. Marinade and set aside for 4 hours.
2. In a wok, heat up oil and stir fry the bell peppers for 2 mins. Dish out and set aside.
3. Using the remaining oil, add garlic, ginger, shallots and black beans. Stir fry till fragrant.
4. Add in the chicken, cook till all the meat turns white.
5. Add chilli bean paste, oyster sauce, sugar and water.
6. Thicken the sauce with the corn starch solution.
7. Add in the bell peppers and stir fry.
8. Dish out and serve.

Sesame Oil Chicken 麻油雞

Do you know that woman has 2 chances in their lifetime to 'change' their body health? Bet you are unaware. The 1st chance is during the puberty period and the next is during the confinement period. Many women that I come across often experiencing cold hands and feet and they tends to feel cold easily. My body condition was like that before I gave birth. Back then I often told my friends that if there is a choice, I would rather get hot to death. LOL.

For both of my confinement, I drank the red date with longan water 24/7 for 30 days. No plain and cold water at all. My longan water was a super power tonic water. It wasn't just any longan and red date water, it was with alot more herbs! My confinement food was with alot of ginger, sesame oil and chicken essence. My intake for the herbs was so much that SIL said I was super overloaded with them and was afraid that my nose might bleed anytime! Haha.

All those made a huge difference in my health.  I WASN'T AFRAID OF COLD ANYMORE! I don't need to cover myself with blanket when I sleep in the air con room. When everyone complain it is cold,  I said it is cooling. Amazing! My colleagues saw the difference in me and said that next time they sure to look for me when they are having their confinement.


Sesame Oil Chicken

One of my favourite confinement food

Ingredients:

1 packet of Mid Joint Wings ( About 30 wings)
15 Chinese Mushrooms
7 Slices of Ginger
5 Cloves Garlic, Minced
Oyster Sauce
1 Tbs Dark Soya Sauce
Sesame Oil
1 1/2 Cup Water
1 Tsp Salt

Steps:

1. Marinate wings with Dark Soya Sauce, 3 Tablespoon of Oyster Sauce and 2 Tablespoon Sesame Oil for 1/2 hour.
2. In another bowl, soak the mushrooms till soft.
3. In a wok, heat 4 Tablespoon sesame oil and add ginger and garlic. Fry for 5 mins or till fragrant.
4. Add in the marinated wings and stir fry for 15 mins. 
5. Add water, 4 Tablespoon of Oyster Sauce, 1 Teaspoon salt and stir. 
6. Lower to small heat and simmer for 10 mins.
7. Squeeze dry the mushrooms, turn to high heat and add to the wings. Stir fry.
8. Lower to small heat  and simmer for another 30 mins.
9. Transfer to plate and serve.

Tau Yiu Bak / Dark Soya Sauce Pork

The end result

Looks gross anot? Believe me…it tastes AWESOME!!!! I am so thankful that my friend had invited me over for dinner at his mum's place one day and let me had the chance to taste this super nice Tau Yiu Bak. And that was 2 years back. The taste of this dish remains vividly in my mind. So one day I decided to try to cook it.

Asking for the Chef for recipe.

His wife, also my friend, told me the secret lies in the soya sauce that is used. I got her to snap a pic to me. Good stuff doesn't come cheap.

Look at how enthu is my friend. Purposely setup a group chat using What's App, with the topic, Tau Yiu Bak, adding me him, his wife ( also my friend) and his mommy aka The Chef.

I am so grateful for this wonderful recipe. Everyone loves it…. I reckon it myself. Hahaha. At least SIL and my uncle said it is very very delicious ok….. Disclaimer: Hub not at home for dinner. Bro on a vegetarian diet for a week to redeem his sins kekeke for some spiritual reasons.

Imagine you are drinking lemon juice now……….is your mouth producing alot of saliva now? This is what's happening to me now, salivating as I type this entry……..*Slurp Slurp*

Japanese Chicken Curry

I have been trying to put on weight but it seems tough. (erhmm…I am not trying to show off ok) I thought I will be a little heavier after I stopped breastfeeding but it turned out otherwise. I am at my skinniest now, 44kg - 45kg. If I have several output a day, with 1 explosion kind ( you know what I mean ), I will be below 45 kg. 

I have been telling myself to eat more but appetite seems bad nowadays. I was telling SIL that I want to do those firming facial that can firm up my face as I find that my cheeks seems sagging. SIL response, " Huh?? What firming facial? Your face  still got meat for firming meh??" Lol. She said my jaw bone is getting very defined nowadays. And guess what my mommy said? 

She was very serious in her tone and tell me this," Later you go pharmacy get those medicine to drink to kill worms in your tummy. I am very sure you have worms in your tummy."

Me: Huh? Serious? But my asshole not itchy lei. And when I wipe it, I see no worms."

JAPANESE CHICKEN CURRY

Ingredients;

1 Chicken Breast 

1 Tbs Oyster Sauce

1 Teaspoon Sugar

1 Tbs Sesame Oil

3 Cloves Garlic, Smashed

A Dash of Pepper

1/2 Onion, Sliced

3 Cloves Garlic, Minced

3 Potatoes

Bread Crumbs

1 Egg

2 Quadrants of Instant Curry Mix

Steps;

1. Marinate chicken breasts with oyster sauce, sugar, sesame oil, pepper and garlic. Leave in fridge 4 hours.
2. Beat the egg into the marinated chicken breast and coat with bread crumbs and deep fry them until golden brown. Dish out and drip away the oil.
3. Wash, skin and cut potatoes into small pieces and deep fry until cooked, about 15 mins. Dish out and drip away the oil.
4. In a skillet, add some oil and stir fry the onion and garlic till fragrant.
5. Pour 1 1/2 cup water and add 2 quadrant of the instant curry mix. Mix them well.
6. Add all the fried chicken breast and potatoes and mix well.
7. Dish out and serve on a plate.

Chicken with Hoisin Sauce

Mommy randomly passed a remark to me, " I realize that you are very good with humoring the kids. Probably you can consider to be a childcare teacher." My reply," Of course la. Told you I like kids." I had wanted 4 kids before Jewel's existence. Friends were like." Huh? 4? You out of your mind?" I loves kids and I enjoys the feeling of big family. But after having 2, I strike off the idea of having 4. Reason = Phobia. Scared of a colic baby again, sleepless nights, mastitis, engorgement, blocked ducts. Scary scary. I am not trying to put off anyone who wish have a baby. Every baby is different. Like my friend's, her daughter is so easy to take care. No colic, slept through the night at 2 months old, good appetite. I had another friend who took care of her son until she broke down several times. To conclude taking care of a baby is no easy task! Specially salute to SAHM!

When I was in my adolescence years, my Mommy always said this," Wait till you become a Mommy then you will know." In my mind," Sure or not? What's wrong with you man?" So when now I am a Mommy myself, I finally understand what she meant back then. Seriously, you need to experience motherhood then you can totally, totally means 101%, knows how your Mommy feels all these years. I love and cherish my Mommy and I am thankful and blessed for her unconditional contribution and the love she has been showering me. My Mommy, My Best Friend.

Dinner Menu

• Chicken with Hoisin sauce
• Halibut Fillet with Teriyaki Sauce
• Chinese Kale with Fan Mushroom
• Radish Soup

Chicken with Hoisin Sauce

Ingredients;

1 Piece Chicken Breast

1 Tbs Oyster Sauce

1 Tbs Sesame oil

1 Teaspoon Sugar

4 Cloves Garlic ( for marinate)

3 Cloves Garlic, minced

A dash of Pepper

1 Yellow Bell Pepper, cut to small pieces around 2 inch length

1 1/2 Tbs Hoisin Sauce, Lee Kum Kee

1 Teaspoon Plum Sauce

Steps;

1. Wash and cut chicken breast into cubes.
2. Marinate with oyster sauce, sesame oil, sugar, pepper and garlic. Set aside for 4 hours.
3. In a wok, heat up oil and fry the yellow bell pepper for 2 mins.
4. Add in minced garlic and fry till fragrant.
5. Add in chicken breast and stir fry till cooked. About 8 mins.
6. Add Hoisin Sauce and Plum Sauce.
7. Mix it well with the chicken and stir fry for another 2 mins.
8. Transfer to a plate and serve.

Note: After using yellow bell pepper, I find that green or red bell pepper will be a better choice. 

La La La…A Good Day It Is

It is a good day today. Everyone has recovered. Ian is gaining weight, Jewel is getting chubbier, Hub's job prospect looking good and finally my new maid is here! Also, read an update from my Facebook that my friend's nanny is getting better day by day and can be discharged from the hospital within these few days. *claps* Do you agree that sometimes all bad things will come to you at one shot and sometimes all good things will happen at one shot too?

I am happy and feels good when everyone in the family is having a good day everyday. Who likes grumpy people?


Tonight's Menu

• Ebi Mayo
• Spinach with Dried Shrimp
• 12345 Black Vineger Pork
• Snow Pear and Apple Soup

Ebi Mayo

Ingredients;

500g Prawns

Cooking Oil, for deep frying

1 Egg

8 Tbs Cornflour

6 Tbs Japanese Mayonnaise, KewPie

2 Teaspoon Tomato Sauce

2 Teaspoon Honey

Steps;

1. Devine and wash prawns. Remove the head and the shell, leaving the tail.
2. Heat oil in wok, beat egg in the prawns, coat them with cornflour and deep fry until golden brown. Probably around 3 mins.
3. Dish it out, drip away the oil and set aside.
4. In a bowl, mix mayonnaise, tomato sauce and honey.
5. Coat prawn with the mixture and serve.

Peking Pork Chop

My Mommy is sick. Oh man…she is having a very bad cough. Nowadays everyone is falling sick. What is happening to us??? Hub keeps having headache, that is because due to work stress. Me having migraine due to irregular sleeping hours. The kids…the usual fever, cough, running nose. Bro back and leg pain. Hmm…SIL seems to be the healthier one. But on off she will also raise the white flag. Guess who is the healthiest and strongest??? *Drum rolllllllll……..* THE MAID! Lol! Seldom I hear maids falling sick. Even if they have a cough, they just make their own concoction like….ginger water or gulp  lime juice and the next day they will be fine.

Today's Dinner Menu

Ginger and Spring Onion Fish
Peking Pork Chop
Chinese Kale with Oyster Sauce
Chinese Yam With Carrot Soup

Peking Pork Chop

Everyone loves this dish!

Ingredients;

500g Pork Tenderloin
Sesame seeds (Optional)

1 Egg

Corn Flour

2 Cloves Garlic

Marinade;

6 Cloves Garlic
4 Tbs Ginger juice
1 Tbs Brown sugar
A Dash of Pepper
3 Tbs Oyster sauce
3 Tbs Sesame oil
2 Tbs Potato starch (put more to make the meat tender)
2 Tbs Hua diao wine

Sauce;

3 tbs ketchup
1 tbs plum sauce
1 tbs chilli sauce
1/2 teaspoon hoisin sauce or sweet sauce
2 tbs bbq sauce
3 tbs black vinger
2 tbs sugar
4 tbs water

Method;

1. Wash and slice pork into 1/2 inch thick. Pound it with a mallet.
2. Marinate the pork and leave it in the fridge for at least 4 hours.
3. Make the sauce and set aside.
4. Add egg in to the pork and coat with corn flour. Deep fried the pork until it change to brown colour about 5 mins.
5. In another wok, fry some garlic till fragrant, add sauce and make it to boil.
6. Add in the fried pork and coat them all with the sauce.
7. Sprinkle some sesame seeds.

3 Easy Steps to Cook Bird Nest 燕窝

Anybody don't fancy Bird Nest?? Yes. Hub don't. But yet he will complain to his friends that I didn't offer him a bowl every time I cook it. I did lei, but you rejected. So not I didn't offer ok.

It is easy to cook bird nest but sometimes I am just plain lazy to soak it. When I was expecting both kids,  I started to consume bird nest starting from the 5th month onwards. It was a weekly indulgence and I had a big bowl all by myself! So much that it can be treated as a meal .My excuse back then was, " Eh hello, I am eating for 2 ok." Muahahah.

3 Easy Steps

What you need?

• Small Slow Cooker

• 1 Piece Bird Nest

• 2 Pandan Leaves

• Rock Sugar

Steps;

1)  Soak the Bird Nest in water for 2 hours.

2) After 2 hours the Bird Nest will ballon and look like this. Drain the water and add 2 cups of fresh water, 3 Tablespoon Rock Spoon and Pandan Leaves. Set temperature to high and cook it for 2 hours.

3) After 2 hours of slow cooking, your Bird Nest is ready! 

Note: You may want to add wolf berries, red dates, dried longan for more nutrients. I prefer the original Bird Nest flavor.

Do adjust the sweetness to your taste.

Mapo Tofu

Everyone is down with cough, flu and sore throat except Hub. Better cook some light dishes before they give me the killer stares at the dining table. Haha! Of course, being a thoughtful wifey, there will be at least one dish that is Hub's favourite.

Dinner Menu

• Baked Fish in Parchment Paper
• Blanched Kail Lan with Oyster Sauce
• Mapo Tofu
• Papaya with Peanut Soup

Mapo Tofu Recipe

Ingredients;

1 block of Chinese Tofu
100g Minced Pork
2 Cloves Garlic, Minced
1 Thumb Ginger, Sliced
1 Stalk Spring Onion, Cut and Separate the white and green parts.
3 Teaspoon Chilli Bean Saice - Toubanjiang Lee Kum Kee
1 Tbs Hua Diao Jiu
1 Teaspoon sugar
1/2 Teaspoon Miso Paste
1/2 Cup water
Corn Flour mixture, 1 Teaspoon Corn Flour with 2 Teaspoon water

For the Minced Pork;
2 Cloves Garlic, Smashed
1 Tbs Oyster Sauce
1 Tbs Sesame Oil
1 Teaspoon Hua Diao Jiu
1/2 Teaspoon Sugar
1 Dash Pepper

• Wash and marinate the mince pork with the above ingredients and leave it the fridge for at least 2 hours.

Steps;

1. Cut Tofu into cubes, it can be 3 by 4. Leave it aside to drip dry.
2. In a wok, heat up oil and stir fry garlic, ginger and spring onion (white part only) till fragrant.
3. Add in marinated pork, chill bean paste and hua diao wine and cook till brown ( no more pink colour)
4. Add water, miso paste, and sugar. Mix well.
5. When the sauce starts to boil, add in the tofu.
6. Stir fry for 1 min and turn to low heat and simmer for 2 mins.
7. After 2 mins, turn to high heat and once it starts to boil, add in the corn flour mixture in circular motion, stir as you pour.
8. Once it thickens, off the fire, add in the remaining spring onion, stir fry it and transfer the dish to a plate.

Notes: You may want to add chilli padi for spicier taste.
          

Fried Tau Kwa with Thai Sauce

School was closed today which means it is Play Day! Since there is no need to go school, I brought Jewel along to the market. She seems to enjoy it. 

My Marketing Assistant

In the past, I used to do my marketing at supermarket. Mommy and MIL don't like me to do so. They kept saying the things there are not as fresh, variety are lesser, fishes are smaller etc. I wasn't really bothered by them and continued to do my marketing there. To me, convenience is of most importance. I am not an early riser which explains why I couldn't manage to set my feet in the wet market. Furthermore, I was working full time back then, thus wet market was impossible.

Life took an unexpected change. I am now a regular at the wet market. I have my particular stalls to go for chicken, vegetables, pork and seafood. With a hand gesture, stall owners know what I want and the quantity I need. All I have to do is to stand by the side and wait. On certain days when I am lucky, the vege stall owner will give me a tomato or carrot for free!

Fried Tau Kwa with Thai Sauce

Ingredients;

2 Tau Kwa (Deep fried Beancurd)
1/2 Onion
4 Chilli Padi
4 Tbs Thai Sweet Chilli Sauce
2 Tbs Water
4 Tbs Fish Sauce
1 Teaspoon Sugar
3 Cloves Garlic (Minced)
1 Lemon
1 Stalk Corriander

Steps;

• Cut Tau Kwa into cubes and deep fried it. Set aside on a plate.
• Mix all the rest of the ingredients to make the sauce.
• Pour the sauce over the Tau Kwa and serve.

Black Bean Sauce Squid

TGIF. Had a round of shopping at IKEA and headed for supper at Udders with Bro and SIL. Wanted to bring Jewel along but my Mommy stopped me, saying it is lunar seventh month. Bro kept asking,' Why? Why cannot? Why lei?' Because it is not advisable for kids to stay out late at night during this period. Superstitious? I rather believe than not.

Lunar seventh month is the period where the Gates of Hell are opened. It is also known as the Hungry Ghost Festival. During this month, all ghosts and spirits are allowed to access to the world of living. Some of them will visit their families and go feasting while some may…..erhmm….'look for victims'. *creepy* It is also a month where families will offer prayers to the deceased relatives such as burning of  paper money, paper necessities and preparing a fiesta of food. These are done to enable them to live comfortably after leaving back to their own world.

 Besides praying, there are also certain taboos we are advised to abide. Following are some that are told by my old folks;

1. Avoid wearing black clothing as it is inauspicious.
2. Avoid water activities such as swimming as you might get pulled down. (Drowning)
3. When someone calls you from far, DO NOT turn only your head but the whole body, make sure your head and shoulders are facing the person….. if there is one. Humans have three lights. One at our forehead, two at each of our shoulders. 
4. If possible, get home early and stop night activities such as clubbing, midnight shows, prawn fishing, dating till late night etc.
5. Many will not renovate and shift house during this period. It is being said that you might be disturbing a resting spirit.
6. Do not any how pee on the grass as you may offend the spirits if they are there. In fact we should not pee publicly. Love the country, fellow singaporeans.
7. Do not kick the offerings, such as candles and food on the streets. They are meant for appeasing the spirits. If you accidentally kicked it, apologize immediately. It is fine to say, " Sorry, I didn't mean it." Say it in with sincerity. They will know it.
8. If you still choose to go to the cinemas and catch a show or to any places for performance watching, DO NOT  sit at the front row. They are meant for the spirits. Show some respect. You can try sitting IF YOU HAVE THE GUTS. 

Today's Dinner Menu

Fried Fish with Soy Sauce

General Tso's Chicken 

Black Bean Sauce Squid

Dou Miao with Mushrooms

Black Bean Sauce Squid

Ingredients;

2 Squids

1 Thumb Ginger, Stripes

3 Cloves garlic

2 Stalks of Spring Onions

2 Chilli padi

2 Tbs fermented black beans

3 Tbs light soy sauce

3 Tbs sesame oil

1 Tbs oyster sauce

1 Tbs hua diao wine

1 Tbs sesame oil

1 Tsp sugar

5 Tbs water

1 Tbs cornflour

Steps;

1. Peel off the skin, remove the bone/plastic from the body and the eyes. Wash the squids and drain off excess water.
2. Cut them into bite pieces and lightly slice criss cross patterns on it.
3. Marinate with light soy sauce and sesame oil and set aside for at least 4 hours. ( Squid are tasteless )
4. Rinse and drain the fermented beans. Chop them up roughly.
5. Using a skillet, heat the oil and stir fry garlic, ginger, spring onion ( the white part only) and chili paid till fragrant.
6. Add in oyster sauce, hua diao wine, sesame oil, sugar, fermented black beans and water. Stir fry for about 30 seconds.
7. Add in the squids and stir fry for about 3 mins.   
8. Mix cornflour with water (1 Tbs) and add into the skillet. Continue to stir fry till thickens.
9. Transfer to a serving plate.

Salted Egg York Prawns

I woke up this morning with a charming air of vigor and vitality. Ian slept through the night! How wonderful! These days he woke up only once at night. He turns in at about 9pm and will wake up at around 3am crying for Mommy milk. Thereafter concuss till 7.30am - 8am. On exceptional days, he will be undisturbed by his growling tummy.

Recharged, I came up with a new dish. 

Today's dinner menu

Garlic root with fish ball

Kung Bao Chicken

Salted egg york prawns

Salted Egg York Prawns

Ingredients;

500g Prawns

4 Salted egg york

3 Twigs of curry leaves

3 Chili padi (optional)

3 Tbs butter

5 Cloves of garlic

3 Tbs light soy sauce

3 Tbs sesame oil

A dash of pepper

1/2 cup corn flour

Steps;

• Wash, de-shell and devine the prawns. Leave the Head and the Tail on.
• Marinate with light soy sauce, sesame oil and pepper. Set aside.
• Boil the salted eggs. ( Like making hard boiled egg) Once cooked, separate the yolk and the egg white.
• Prepare wok with oil for deep frying the prawns. Coat the prawns with corn flour and fried till it turn brown. Scoop it out and set aside.
• Heat up another wok with butter and stir fry garlic, curry leaves and chili padi till fragrant.
• Add in the egg yolk. Using the spatula, smash and stir fry the egg yolk till foamy.
• Once the aroma of the egg yolk is released, add in the fried prawns and toss evenly with the mixture. 
• Lastly, remove them to a serving plate and sprinkle the egg white on top which was reserved earlier on. 

I didn't sprinkle the egg white as my family members prefer to consume the egg white separately with white rice.

Feeling Energized

We were glad for the long weekends. Long weekends means a short getaway or a staycation (very in trend nowadays) for many. Nah….not for me and Hub. We prefer to stay at home. Call us lazy and boring, yes we are. Ahh…no…Hub did ask me out but I rejected and refused. If possible I would prefer to have our meals at home too. Isn't it great to stay at home and laze around and play with the kids? 

Before I got married and have my own place, staying at home was meaningless and dull. Nothing to  do and no addictive television programs to watch. Bored die me! Although I loves to sleep, I was afraid to wake up too late, like 12pm plus, and take afternoon naps as that would means harder to fall asleep at night.  I was always out with my friends even if we do not have any agenda, sitting at coffee places was fine for us too. 

Hardly I cook lunch at home during Saturday. But since I have the inspirations and the time, why not.

Today's menu;

Carbonara Pasta

Baked Fish in Parchment

Simple and Awesome!

Baked Fish in Parchment

Ingredients;

2 Dory Fillet ( bought at any supermarket at the frozen fish section)

Salt

Pepper

1 stalk spring onion

1 thumb ginger, sliced

4 gloves garlic, smashed

1 tbs honey

3 tbs tamarind water

2 tbs white vinegar

2 tbs sesame oil

4 chinese mushrooms, sliced

Steps;

• Preheat oven to 170 degree celsius.
• Ripped off 2 pieces of parchment paper ( big enough to make a pouch) and placed it on the table.
• Wash the fillet and seasoned with salt and pepper on both sides and placed it on the parchment paper.
• Lay the ginger slices then place the fish on top of the ginger.
• Add garlic and spring onion on top of the fish.
• Mix the honey,tamarind water,white vinegar and sesame oil and pour it over.
• Add the mushrooms.
• Roll the sides of the parchment and fold the top. Tuck in the sides sealing it and form it like a pouch.
• Place it in the oven for 20 mins.

Plum Sauce Chicken

Hub commented that he likes coming back home for dinner and praised me for making the effort of having new dishes every another day. What a boast to my morale.  Truly, his comments do weigh alot because I cook with love and effort. Now I know he does notice it actually. * hopping in circles!* It feels good to see everyone finishing up all the food, not leaving any single bit of leftover.

Today's Menu

• Prawns with Onion and Oyster Sauce
• Snow Peas with Fish Cake
• Plum Sauce Chicken
• Chestnut Soup

Plum Sauce Chicken

Ingredients;

300g chicken breast 

1 stalk spring onion

8 gloves garlic

1 tbs oyster sauce

1 tbs sesame oil

2 tsp sugar

a dash pepper

1 egg

4 tbs corn flour

2 tbs plum sauce

1/3 cup water

a dash of sesame seeds (optional)

Steps;

• Cut chicken breast into small pieces
• Marinate them with 4 gloves garlic (smashed), oyster sauce, 1 tsp sugar, sesame oil and pepper and set aside for 4 hours.
• Heat up oil in work for deep frying the chicken breast.
• Add egg white and corn flour into the marinated chicken breast.
• Deep fry until it becomes dark brown.
• Dish them up and put aside.
• Heat up little oil in a pan, stir fry the remaining garlic (minced).
• Add in spring onion ( white part only) and stir fry until fragrant about 1 min. Then add in plum sauce, water and 1 tsp sugar.
• When it is boiling, add in the fried chicken breasts. Make sure all are well coated then add in the remaining spring onion ( green part).
• Transfer them to a plate and sprinkle some sesame seeds.

Soup of the Day

I enjoy cooking. But I do not enjoying planning the menu. As a mommy of two kids, I make sure the family have home cooked food daily for dinner. Thinking of what to cook is an headache and thinking of what ingredients to buy is also an headache. It has now come to a point where I always buy the same thing every time I am at the market.

• 2 Kampong Chicken
• 1 kg pork ribs
• 300g Mince pork
• Chicken breasts ( My hubby only likes breasts. Oops…)
• 1 kg Prawns 
• Squid ( once every 2 - 3 weeks)
• 2 Fishes  
• Vegetables; Kailan, french beans, broccoli, Garlic root and see what is available on that day.

I have no idea what to cook but I will buy and keep first till I know how I want to whip them up.

I have considerably a big family staying together, the fact that we seldom get to hear a family of eight plus a maid staying under one roof do sounds big, at least to me.  Me, Hubby, my mommy, my brother, my sister in law and two kids. Big uh? I kind of like it as the house gets merrier and dinner is always noisy with Jewel keeps talking non stop, Ian whining at one corner and the adults gossiping catching up with the everyday life.

It is always 3 dishes with a soup. The combinations are as follows;

1. Meat,fish,vegetable,soup
2. Meat,prawns,vegetable,soup
3. Meat,eggs,vegetable,soup
4. Meat, seafood (squid, clams, mussels, crayfish), vegetable, soup

But how to cook them??? I can't be repeating the same kind of dishes every 2 days. They not bored I cooked also bored. So what do I normally do? My mommy said Google is our Best Friend because we always google for recipes!

As you can see from the above combinations, the constant k is soup. Unless Jewel is not having dinner, which is very unlikely, there will be soup served daily. At her age, Jewel is still not very good at eating poultry and vegetables, so normally we feed her rice with soup. Therefore, the soup that we boil has to be very rich in nutrients. Thankfully, we have cultivated a habit in her to drink soup at every dinner.

Today's soup is a new recipe that my mommy had invented herself. It is some kind of herbal soup which the main benefit is to nourish the lungs and for good complexion! Gotta have more of it!


Herbal Chicken Soup

Ingredients;

1/2 Kampong Chicken
8 red dates
1 tbs wolfberries
1 tbs Southern Almond/ Nan Xing
1 tbs Northen Almond / Bei Xing
2 whole white fungus
100g dried lily bulb
8 dried scallops
1 handful of  soloman's seal / yu zhu

2.5 liters of water.
3 dried abalone slice
Pepper
Salt

Steps;

• Wash and soak scallop and abalone slice for 1 hour using warm water.
• In a separate bowl, soak the white fungus for 1 hour too.
• Remove chicken skin and fats.
• Pre boil chicken for about 3 mins.
• Using another pot, boil 2.5 liters of water plus the water used for soaking the scallop and abalone slice.
• Once the water is boiled, add in all the ingredients including the chicken.
• Cook for 5 mins using high heat.
• After that, turn to low heat and simmer for 4 hours.
• Lastly, add pepper and salt to desirable flavour. ( I didn't add any as it is tasteful enough.)