What I cooked today (家常便饭系列)- 13-5-2013


On  13-May-2013

White rice served with:

  1. Meat Stuffed Tofu Puffs and Fish Cake Soup (豆卜肉丸鱼饼汤)
  2. Braised tofu and egg in Chinese Black Vinegar(黑醋焖蛋及豆干)
  3. Celery Egg Omelets (西芹蛋饼)

As a Chinese of traditional upbringings, I seldom throw away food. We continue to eat some of the leftover food from last evening. In order to make it appetizing, we usually re-invented the dish. The second dish was prepared using the gravy from yesterday’s black vinegar pig trotter. Today, I have added most members of the “soya bean” family – Tau Kwa, Tau Pok, “Tau meat” (Vegetarian meat), “Tau Kee”..and additional eggs. For non Chinese speaking readers, Tau here basically means bean. Usually, foodie like to eat the black vinegar but just eating the gravy will be too sour, therefore these items were added to “absorb” all the gravy because it blends well with these items.

Celery is not a common vegetable used in traditional Chinese cooking and in fact you seldom find it in the food stalls. My wife have “invented” this dish to tailor the taste of the Chinese origins and I am considering to write a post on this and share with readers.


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