On July 1 2013,
White rice served with:
|1||Braised luffa/tower gourd with egg*||蛋汁炆丝瓜|
|2||Winter Melon Pork Rib Soup||冬瓜排骨汤|
|3||Taukwa fried with minced pork||豆干炒肉碎|
|4||Blanched pak choi with Oyster Sauce||耗油鸡胸奶白|
|5||Green Chilli fried with pork tongue||清椒炒猪舌|
In Singapore, school re-opened for the second semester. Therefore, I will be backed to my routine cooking. 2 dishes to highlight:
1. Taukwa (dried bean curd) fried with minced pork – This is the second time I cooked this dish. The first time is about 2 months ago and you can see my post on minced pork belly with taukwa here. The taukwa was being meshed and stir fried with minced pork and eggs. It is very soft because of the meshed bean curd. A dish which is equally good for porridges.
2. We have an exotic dish today. Exotic in that I have never bought this part of pig myself. One of my relatives from China have brought over some braised pork tongues and gave it to us. In fact, I have complained to my wife that I do not know how to cook and I will not eat the meat. She is not very happy because that means she have to finish the entire tongue. When I cut the tongue into smaller pieces, the aroma starts to emit, a nice soya sauce fragrance. By the time I cut the whole tongue, i do not have such fear anymore since the shape is totally different now. I put a piece in my mouth and found that it is very tasty and my wife is surprise to see that i am eating the dish at the dinner.