I thought I might change my format a bit with regard to this series. I am still trying to brush up my food porn skills!
On 3 July 2013, white rice served with:
|1||Braised Chicken with Soya Sauce||酱油鸡|
|2||Blanched Ladies finger with Sambal Belachan||虾酱羊角豆|
|3||Steamed baby white promfret with Chinese Fermented Black Beans||小白鲳鱼蒸甜豆豉|
|4||Tomato Egg Soup||番茄蛋汤|
One of my readers is asking me about my braised chicken wing on 30-6-2013, and I promised her that I will demonstrate to her and I will publish in my this blog’s Facebook Page ‘Guaishushu Page”. This dish is relatively easy and I have used one chicken instead of chicken wings. Of course, we can’t finish the whole chicken, so expect that I will “recycle” this leftover food tomorrow.
As for the blanched ladies finger with sambal belachan (a type of shrimp paste sauce) and mayonnaise sauce, you can read my rationale of my dish here.
Today’s soup is a type of quick soup, meaning, soup that I cook 10-20 minutes before the meals as opposed to soups that I have boiled for an hour. It is a very simple soup using tomato and eggs and common in People’s Repubic of China of household cooking. However, I seldom cook it unless when I run of time. You can add tofu or glass noodles to boost the soup volume if you want to.
Happy reading and cheers. I am tired and exhausted! haha