What I cooked today (家常便饭系列)- 9-5-2013



On 9-May-2013

White rice served with:

  1. Lotus Root Pork Rib Soup (莲藕排骨汤)
  2. Chinese Styled Smoked Chicken (中式薰鸡腿)
  3. Chinese Spinach braised with Century Eggs (皮蛋烩苋菜)

In the picture, you can find one plate of noodles. This is the fried egg noodles that I have prepared for lunch. Therefore, I intentionally cooked less for dinner.

The smoked chicken is actually prepared by one of my brothers back in Kuching and it is a specialty dish for our Chawan (诏安) clan. It was brought to me by my niece when she visited me about a month ago and I have kept it in the freezer it until today. This smoked chicken is unique in the sense that it was smoked with sugar and sugar cane instead of the salty version that I tasted in China and western countries . I would not do it in Singapore as it will be very smoky (like barbeque inside an apartment) and would definitely attract criticisms or complains from neighbors.

Today’s vegetable is not actually stir fried but more of a form of short braising. Century egg is added to enhance the taste though the final dish did not look that nice.  In the restaurant, they have also include salted eggs and called it Chinese spinach braised with double eggs.

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