On 15 May 2013:
|1.||Winter Melon Pork Rib Soup||冬瓜排骨汤|
|2.||Green Peas Stirred Fried with Sliced Pork||青豆炒肉片|
|3.||Chinese Leaf Lettuce fried with Chinese Fermented Bean Curd Sauce||腐乳酱炒香/油麦菜|
|4.||Fried Black Promfret with Thousand Island Dressing||生煎黑鲳千岛酱|
The color of the green peas were slightly yellowish because I purposely used the canned green peas that were produced by a long established Chinese company. This was the third time I cooked this dish since I started cooking on my own and my kids really loves it. When I was young, my mother used to cook this dish and offered to the ancestors during praying. This dish was chosen because it is a “canned” food and will not go bad that easily (note that at that time, in my hometown, refrigerator is still not common and they have to ensure that the food will last until the next day). Come to think about it, the cooking strategy and meal plan then would definitely be different from what we were cooking now considering the fact that no refrigerator was available.
Dipping the black promfret with thousand island dressing sprinkled with sesame seeds is a modification made for my kids. Traditionally, we will dip the fish with dark soya sauce, lime, fresh garlic and fresh chili.
Have a nice day.