Bite On It!

Bought 2 trays of 30pcs of eggs for Darrius birthday and we only used 1 tray… there is still a tray left in our fridge! It is certainly taking up space and those eggs might expire soon too! So, MIL has been telling us to quickly clear all the left over eggs and this is what I did today…. steam water eggs (jing-sui-tan). A very simple dish to prepare and can be ready in a jiffy too.

To get a silky smooth surface, wrap the plate with cling wrap so the water vapor will not drop on the eggs during the steaming process, if not it will be moonface!

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Ingredients 

• 3 pcs Eggs (medium size)
• 1 Cup water (125ml)
• 1tsp Sesame seed oil (optional)
• 1tsp Shoa Xing Wine or Chinese wine (optional)
• Salt and pepper to taste

Method

1. Beat eggs then add in salt and pepper. Pour in water and sieve, throw away the residue.
2. Add in sesame seed oil and Shoa Xing Wine into the beaten eggs and gently mix them before pouring it in a plate.
3. Wrap the plate with cling wrap and steam for about 7 minutes (time varies depending on the depth of the plate or bowl used).

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Another of my all time favourite… UFO soup! I got this name from an old friend (of Ceylonese descent) who enjoys Chinese food and she explained to me why she called it UFO… because when it is sliced, it looked like a flying saucer! Well, it is no other than the good ole lotus roots which has many nutritional values and of cause very yummy too.

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According to a nursing mom from the breastfeeding forum I participated in, said that lotus roots soup with added peanuts can help to boost milk production. As I am still nursing, there is no better reasons to boil this soup every week! Yeap! I make sure I have at least a serve of this soup every week to help me with my milk production.

I’m not sure how true it that but my little monster who needs his mama’s milk is one satisfied baby till today!

Ingredients

• 3 L Water
• 400-500g chicken pieces (old mother hen)
• 2 sections of Lotus roots (sliced)
• 2? Salted preserved vege (tai-tao-choy) cut into strips
• 8/10 pcs Red dates (remove seeds)
• 150g Raw peanuts (pre-boiled in another sauce pan)
• 3-4 Slices of dried cuttlefish (about 3×5 cm)

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Methods

1. When water come to a boil, add in pork ribs or chicken pieces and boil for 5 minutes.
2. Add in sliced lotus roots and boiled peanuts and let it boil for another 10 minutes. Then add in the other ingredients and let it boil for a further 5 minutes.
3. Use slow fire and boil soup for 3 hours.

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Previously I came out with Ayam Masak Pedas and I thought the recipe can also be used for pork so I tested it out…. taste not too bad but I still prefer the chicken dish better. That was because when we fried the sliced pork, it will dried up a little and unlike chicken meat which will be juicy after being fried.

It worth a try if you have some lean pork and not sure what to do with them…

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Ingredients

• 400g Lean pork
• 1 tsp Tumeric powder
• 1 pc Onion (sliced into rings)
• 2 pcs Chili padi (sliced)
• 1 stalk Lemon grass (sliced thinly)
• 1 tsp Lemon juice
• A pinch of salt

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Methods

1. Marinade sliced pork (5mm thick) with tumeric powder, lemon juice and salt for at least 1/2 a day… the longer the better!
2. Heat up oil in wok/frying pan and fry the sliced pork until slightly dry and remove from wok
3. Stir-fry onion, chilies and lemon grass until fragrant
4. Add in the fried sliced pork and any left over juices from the marinade and fry for 2-3 minutes
5. Serve with hot rice

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Ever wonder how to keep your chilies and some other fresh produces Fresh in your fridge for weeks?

When my MIL was not around, I will normally do my marketing once a week and to keep some of the stuff fresh is a real headache sometimes. Then I got this tips from my mom and I’m glad to have know this so a lot of my fresh stuff, especially chillies (I used a lot at times) can stay fresh for a long time. Can you believe it that my chillies stayed fresh even after 2 weeks sitting in the fridge?

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Make sure you have an air-tight container and lined it with kitchen towels or tissue papers. Dry your chillies before putting them in the container and that’s it! You can put another piece of kitchen towel or tissues on top of the chillies before covering as the tissues will absorb all the moisture/water vapor when you move your container in and out of your fridge.

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Again, I have to apologise to all of you who has been dropping by but there’s no updates for such a long time. I have lots of recipes to share but I always want to make sure there is a nice photo to accompany each of my post. As we only have one digital camera at home and if PiggyBeng brought along with him for his business trips, I will not be able to snap any of the dishes I made.

Yesterday, my MIL bought a piece of winter melon for soup but she was too busy to cook so I’ve offered to do the job. As I have a Cantonese background, soup drinking plays an important part in my life. My MIL on the other hand is a Hokkien and she will usually just boil her soup for 45 minutes max which is not enough to bring out the fragrance of all the ingredients. The way Cantonese prepared their soup is about ‘heart’ as it takes a good few hours to boil the perfect soup and it’s meant for the loved ones to consumed.

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Ingredients

• 1 slice Winter melon (based on the diameter of 8″ and thickness 2″)
• 400gm Pork ribs or Chicken pieces
• 3.5-4 litre Water
• 8-10pcs Red dates
• 3-5pcs Dried oysters (ho-see)
• 3tbsp Fish sauce or salt to taste

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Method

1. Boil water and add in pork ribs/chicken pieces and let it boils again.
2. Cut winter melon into small cubes of 1″ (removed seeds and cut away skin) and add into boiling water with pork ribs/chicken pieces, continue to let it boil for 10 minutes.
3. Add in red dates and dried oysters and boil with slow fire for 2.5 hours.
4. Add in fish sauce or salt for tastes.

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