I am trying out this format whether it works or not.
On 17-July 2013, white rice served with:
|1||Spinach pork rib soup||菠菜排骨汤|
|2||Fried Bean Curd and Fish Cake with Chinese Celery||豆干鱼饼炒芹菜|
|3||Pak Choi Soup||大白菜排骨汤|
|4||Long Bean Stir Fried with Minced Meat and egg||长豆肉碎炒蛋|
|5||Grilled Saba (mackerel) with lemon||柠檬烤鲭鱼|
Seem like today we have a lot of food. Again, my wife’s godmother cooked the Pak Choi Soup and gave it to us. We can’t finished most of the dish and therefore, it is likely that we will be having porridge for lunch “getting rid” of these leftover food before I cook something new for the dinner.
Dish is nothing special that really worth mentioning. May be the bean curd and fish cake with Chinese celery. I have a lot of Chinese celery and it is unlikely that I can use all purely for garnishing purposes. I remember used to fried minced meat with Chinese celery and I thought I will try the method to fry some taukwa (bean curd of less moisture content) and fish cakes. The conclusion is it a good combination. extremely simple dish.
My kids loves Saba for its “omega 3” fatty acids. As it is very fatty, the meat are rather soft and tasty. However, for Saba, besides simple grilling, I do not have any other methods of cooking. I presumed frying is possible but not steaming. Cooking curry? I think it is a waste. I hope readers can share with me how do you usually cooked this type of fish.
Have a wonderful day ahead and cheers.