Bite On It!

I was telling PiggyBeng that I ran out of idea for a soup recipe and he told me it has been a long time since he last tasted watercrest soup and *ting!* the idea came. Well, it has been sometime since we had light and clear soup and this is a good idea… Something light and clear for a change… A relatively simple recipe and a healthy choice as well…. However, my style is slightly different as I don’t just dump in the whole watercrest bundle into the pot and boil but I separate them so I can just eat the sprouts and not the stems.

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Ingredients

• Pork ribs
• Watercrest
• Red dates
• Salt to taste

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Methods

1. Wash and separate the watercrest’s sprouts and stems and put them in a different bowl.
2. Boil water in a stockpot and add in pork ribs once it’s boiling. Then throw in the watercrest stems and red dates then boil for 1.5 hours.
3. Remove the stems from the stockpot and put in the watercrest sprouts and let it boil for another 1/2 hours.
4. Add salt before serving.

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My fridge is stuffed with all the left over from our Hokkien Mee weekend. I must quickly clear all of them or else they will end up rotten in no time! So, I came up with this idea, a “All-In Fried Noodles” since I must use up all the yellow noodles, cooked prawns and beans sprouts.

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Ingredients

• 600gm Yellow Noodles
• 300gm Bean Sprout
• 100gm Lean meat (cut to thin strips)
• 150gm Choy-sum
• 100gm Cooked Prawns (disect to half)
• Chilies (3 chili padi & 1 red chili) - omit if cooking for kids
• 1 Onion
• 1tsp Corn flour
• Soy sauce
• Black Soy Sauce
• 4 Bowls of water (rice bowl)
• Pepper

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Method

1. Marinade lean meat with corn flour, soy sauce and pepper and leave for 30 minutes.
2. Sliced onion, chilies and cut up choy-sum to about 4cm length.
3. Heat up wok with approximately 3tblsp of oil and sauteed the onion until soft then add in the chilies.
4. Once onion and chilies are fragrant, add in the marinaded meat and stir till brown.
5. Throw in the cooked prawns and choy-sum and continue to stir.
6. Add in yellow noodles and black soy sauce (depending on how dark you want) then stir for a while then pour in the water, stir and cover for 3-5 minutes.
7. Put in the bean sprouts and continue to stir and cover for a few more minutes.
8. When the noodles soften, sprinkle desired amount of soy sauce and pepper to taste.

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Note: Do not pour in all the water or cover too long if you prefer the noodles to be more springy.

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Today we had a family gathering at our house as PiggyBeng wanted to show-off his Hokkien Mee (Penang Prawn Noddles) to his relatives. Yeah, PiggyBeng is obsessed with Hokkien Mee and he can eat 3 bowls in one serving!

Since we are not sure how many people will turn up, so I decided to cook some snacks to compliment the main meal… So came up with this easy idea… fried stuffed taupok (a type of fried tofu puff). Normally this stuffed taupok is cooked as one of Yong Tau Fu item.

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Ingredients

• 300gm Pork (minced)
• 20pcs Taupok
• 2tsp Corn flour
• Some water
• Salt & pepper for taste
• Oil for frying

Method

1. Minced pork and mix in the corn flour, water (not too much), salt and pepper. Mix well.
2. Cut all the taupok into half and turn them inside out.
3. Stuffed the minced pork mixture into taupok and fried till golden brown starting by frying the stuffed side first.

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