What I cooked today (家常便饭系列)- 24-7-2013

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On 24-July 2013, white rice served with:

“Three cup” chicken  三杯鸡
Bok Choi chicken soup

贸白菜鸡汤

Hokkien Style Fried Prawn Mee 福建炒虾面

For tonight’s dinner, there is nothing to shout about. When I am preparing dinner, my nice neighbour gave me a big bowl of Hokkien Style Fried Prawn Mee. As this can be a dish by itself, I have decided to stop preparing any more dish since both adults will be eating the prawn mee and the children had their favourite Bok Choi soup and some sweet chicken called “three cup” chicken.

Three Cup Chicken (三杯鸡)

The main ingredients of three cup chicken is Thai basil (九层塔)。Most people misunderstood that “3 cup” chicken is cooked with 1 cup of wine, 1 cup of soya sauce and I cup of  sesame oil. However, if we follow that assumptions strictly, it will be extremely oily with very high salt content. Therefore, to master the making of 3 cups chicken, the measurement of oil and soya sauce should be reduced accordingly. As a general rule of thumb, soya sauce volume should be half the volume of wine but twice the sugar volume. In another words, assuming that the sugar unit is 1cup, then soya sauce volume with be 2 cups and wine will be 4 cups. Note that no water is used in the cooking and medium heat is used to braise the chicken until the liquids dries up. Thai basil is added 2 minutes before you off the heat.

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Wild Hibiscus Tea (洛神花茶)

Besides the above dishes, I have boiled some Roselle/Rosella/Wild Hibiscus Tea (洛神花茶)。I usually boiled a very big pot which is very concentrated and dilute it when I want to drink. I like the drink as it is extremely thirst quenching and inhibit carbohydrates intake.

If you are interested to know how to make the drinks, its benefits and etc., you can refer to the post –

“Game To Try Some “Wild Hibiscus” Tea………….?(洛神花茶)

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I have also used some to make into some ice sticks which I usually have one after my dinner.

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When you boiled the drinks, don’t throw away the rosella flowers. The boiled flowers can be eaten as snacks but for me, I have used it to make “banana rosella” smoothies. (you can refer to the above link and see how the boiled flowers look like)

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Lastly, for lunch , I have cooked roast duck Bee Hoon from the duck bones of the roast duck that we had yesterday. I used the duck bones to make the broth, add some Bee Hoon, mushrooms, shredded duck meat, some dry bean curd sheets and egg omelettes stripes. The good thing about this dish is that there is not need to add seasoning and the broth is very sweet already. That used up all my duck bones and now left  2 drumsticks. Is it not funny that we have eaten all “bones” without eating the meat? I told readers before, both my wife and my kids do not like meat and yesterday is one of the blue moon days that I bought the whole duck. Therefore, I have to think of a way to “dispose off” the entire duck.. Haha..

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Hope you like the post today. Good night.

What I cooked today (家常便饭系列)- 23-7-2013

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On 23-July-2013, white rice served with

Fresh Matrimony vine leaves meatball soup 枸杞菜肉丸汤
Roast duck and roast meat 烧鸭及烧肉
Chicken and vegetable korma Korma 鸡肉及蔬菜
Celery omelette 西芹蛋饼

Fresh Matrimony vine leaves meatball soup 枸杞菜肉丸汤
Roast duck and roast meat 烧鸭及烧肉
Chicken and vegetable korma Korma 鸡肉及蔬菜
Celery omelette 西芹蛋饼

First of all, I have to qualify that I did not roast the duck or meat. I bought near my house at very reasonable price of SGD16 per duck. We don’t usually have the roast duck and the most is 3-4 times a year. Today, when I passed by the store, as I am rather lazy to cook, I thought of buying some additional dishes (which is not necessary at all) and I choose roast duck. As it is near a wholesale outlet, therefore the price is only SGD16 thought one year ago, I remember it is SGD13.50 per roast duck.  Of course, for a family like us, we can’t finish. Do not want to think what to do with the leftover, I am just too tired and sure tomorrow some dish will pop up!

The chicken korma is the left over from yesterday. At last, we finished it off tonight.

The new dish is the celery omelete. Most Chinese do not like celery though the prices of celery are very cheap in Singapore. The most famous Chinese dish, in my humble opinion is celery stirred fried with macadamia nuts. Other than that, we do use it to cook soup like ABC soup etc. Another dish is celery omelette which is “invented” by my wife. Most older generations like my mother in laws, my brothers who do not expose to celery in their early years were rather reluctant to try them due to their strong smell. However, we have managed to “tone down” the strong smell and now they are able to accept celery cooked in this manner. You can refer to Guaishushu’s Facebook Page for the cooking illustration by following the links above.

Besides cooking the above, I have baked some roast meat buns and sausage buns and I will share with readers the recipe in a day or two.

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I have also prepare another cake of which I have yet to think of the name. This cake is purely out of my own imagination by putting 250 g of butter, 200 g of cream cheese, 50 g of yoghurt, 200 g of shredded coconut…….. It is a very rich cake.. Can any readers help me to think of a name.

Cheers and good night! Oh, it is another day.. haha

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What I cooked today (家常便饭系列)- 18-7-2013

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On 18 July 2013, porridge serves with a vegetable dish and a meat dish. The vegetable dish is baby pak choi with oyster sauce (耗油小白菜)and braised meat (chicken and pork belly) (卤肉)。

I seldom cooked porridge for dinner. Tonight, I suddenly have the urge to have porridges since my wife and my kids also like to have porridges. I have braised some meat and a vegetable dish to go with it and of course, some left over dishes from last night.

Today, when I searched my fridge, I found that I have a box of bosc pears (博斯克梨) and some cut dragon fruits (龙珠果) which is already in my fridge for quite a while. The pears are very ripe and I thought I might just make some desserts for the family and here comes my Chinese Style Poach Pear and Dragon Fruits Desserts with Rock Sugar (博斯克梨龙珠果炖冰糖)。You may want to know how to make the dessert by following the links to Guaishushu’s Facebook Page.

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Hope you like the post and have a nice day. Cheers

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What I cooked today (家常便饭系列)- 17-7-2013

 

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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.

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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.

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What I cooked today (家常便饭系列)- 16-7-2013

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On 16th July 2013,

Pasta with home made tomato sauce.

Today, I have cooked my pasta sauce from scratch (meaning from tomato). I learned this when I visited one of my French friends in Paris many years ago. I am in the process of compiling a post on this dish and will be shared with readers soon. In the post, you will see how Guaishushu transformed the  pasta sauce to the Asian liking using herbs widely used in this region. Did you notice both the Tabasco sauce and the Asian Chilli sauce? I have not parsley but I substitute with Chinese celery, do you think the taste will blend?

Being home cooked sauce, the color are always not that “appealing” but the taste is definitely worth you to make an effort to cook,

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Did you see the brownish color drinks? These drinks are herbal drinks for cooling the body. It is chrysanthemum (菊花)and prunella vulgaris (夏枯草)flowers tea. You can refer to this post for the picture for the fresh flowers. Is it not a funny combination that having a Western pasta food with Chinese herbal drinks?

Besides cooking this dish, I am baking an uniquely Sarawak (in Island of Borneo) buns called the Sarawak butter buns. The name Sarawak was added in order to avoid confusions with other butter buns commonly found in other parts of the world. Sarawak butter bun is unique because it has an aromatic buttery fillings. I will share the recipe in one to two days time.

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Hope you like the post today and have a nice day. Cheers.

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What I cooked today (家常便饭系列)- 13-7-2013–Tomato Yimin Noodles (茄汁伊面)

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On 13 July, 2013. – Tomato noodles

Today’s dinner, i have cooked the a noodle dish which is a fusion dish between the famous Sarawak tomato noodles and Kuala Lumpur Style fried Noodles (Cantonese Yimin).

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The main difference between the two is the gravy and type of noodles.

Sarawak Tomato Noodles Cantonese Seafood Yimin
Type of noodles Fresh fine egg noodles fried in oil usually just before serving Ready made fried egg noodles in a round shape. Noodles are coarser
Gravy Tomato puree or tomato sauce with no egg added Clear gravy with beaten eggs added

Since I have nothing much to comment on what I cooked today, I have decided to have my cooking illustration in this post.

Authentic Sarawak Tomato noodles

In Kuching, Sarawak, Malaysia, the tomato noodles are a type of egg noodles, deep fried and soaked in a gravy made from tomato puree and sauce. The gravy is clear and orange in color.

pic courtesy : http://mile.mmu.edu.my

In Kuala Lumpur, Selangor, West Malaysia, there is another type of Cantonese noodles, called Cantonese Yi Min, a ready made deep fried noodles and soaked in a clear whitish egg gravy and cooked with seafood and meat.

pic courtesy: http://wongpenny.files.wordpress.com

The uncooked Cantonese Yimin is like the picture below and I bought it in a Singapore provision shop that sells other types of Chinese dried goods.

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WHAT IS NEEDED?

Most if not all ingredients except the noodles (Yin Min) are substitutable to your liking. Measurements is for reference and for cooking a meal of 2 adults and 2 kids.

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  • 250 grams of shrimps or/and cuttlefish
  • 250 grams of sliced pork/chicken
  • 250 grams of fish cakes cut into slices
  • 200 grams of fresh leafy vegetable such as choy sim

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  • 1 8 inches diameter fried egg noodles (Yimin) usually available in Chinatown especially Cantonese provision shops
  • 100 g of tomato ketchup;
  • 4 eggs – crack and slightly beaten
  • 50  g of corn starch/potato starch
  • 2 tablespoons of white vinegar
  • Seasonings such as salt, flavour enhancers
  • 5 cloves of garlics and shallots – chopped into small pieces
  • Pinches of salt and 1 tablespoon of sugar.

STEPS OF PREPARATION

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  • In a big and dip plate, placed your noodles in the centre.
  • In a small mixing bowl, place tomato paste/puree and corn starch, add half cup of water, stir until well mix and set aside for later use. Your tomato starch solution should be orange creamy in colour. You can also add the seasonings of your choice at this point of time).

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  • In a hot frying pan, put 3 tablespoon of oil, fried the chopped garlics and shallots until golden brown or until aromatic.
  • Add the sliced meat (pork of chicken) and fried for about 1 minutes;
  • Add the sliced fish cake, cuttlefish (if any), chopped vegetable and fried for another 1 minutes;
  • Add 1.5 cups of hot water to the pan and bring to boil under high heat.

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  • Add in tomato starch solution and bring to boil.
  • Add in the prawns, beaten eggs. Pour your beaten eggs slowly into the boiling tomato gravy, use a chopstick of fork to slightly make a circular motion in the gravy such that the egg will be broken into tiny pieces in the gravy.
  • Add in vinegar, sugar, salt and any other seasonings that you like (e.g fish sauce, light soya sauce, mushrooms concentrate, pepper etc.) and bring to boil.
  • Once boiled, slowly scoop out your gravy and pour on top of the noodles. The noodles will gradually soften. You can prepare your gravy first and pour on the noodles only when you want to have your meals.

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  • Let it soak for about 5 minutes before putting it in separate plates for individual servings. This will help the noodles absorbed the gravy making the noodles tastier.
  • Serve hot in individual plate.

 

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CONCLUSION

  • This is the first time I published a cooking illustration in “What I cooked today series”. Cooking illustration that are less complicated will be published in this blog’s sister Facebook Page – Guaishushu’s Page. Please refer to this page for simple cooking illustration for daily meals.
  • This noodle is neither the famous Sarawak tomato noodles nor the famous Cantonese Yimin noodles. It is a fusion of the two. I have used the Cantonese Yimin noodles and soaked in tomato egg sauce. The end product is better than I expected. As the Cantonese Yimin noodles are coarser, they are able to absorb more gravy making the noodles tastier. The texture of the noodles are better and will not break too easily as compared to the Sarawak tomato noodles.
  • As for non-Asian readers, shall I call this Asian Style spaghettis? You will like it as the noodles are soft and smooth with tomato fragrance.

Hope you LIKE the post and let me know after you try out the dish.

Cheers and have a nice day.

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For more recipes, you can refer to my RECIPE INDEX here and you can follow me at PINTEREST or visit this blog’s FACEBOOK PAGE .

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What I cooked today (家常便饭系列)- 12-7-2013

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On 12 July 2013, white rice served with:

1 Ginger Chicken 姜丝鸡
2 Local Mustard Fried With Anchovies 小鱼炒芥菜
3 Bean Curd Stick Pork Rib Soup 豆支排骨汤
4 Bean Curd Omelette 豆干蛋饼

For dish 1 and dish 4, please click the links above to look at the pictorial illustrations in Guaishushu’s page.

 

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Today, I am cooking the local mustard for the first time and see if whether it is acceptable by my kids or not. Local mustard is a bit bitter and when I was young, I have never like the dish.  I have fried it with anchovies and while I cannot say that they like it, they never want to take another more after finishing the two spoons that I have given to them. For me, that is good enough since they are trying out new food items. My cooking objective is to let them try as many varieties as possible.

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My boy love bean curd sticks. I was shocked to know that he had taken bean curd stick soup for 2 consecutive lunches in school canteen. I promised him that I will cook this soup these few days and advised him to rotate the food that he had in school canteen daily. That is the reason why i cooked this soup today.

Today I have made a fruit dessert. I was communicating with an Indonesia blogger based in Italy and she had this “fruit soup”to break her fast yesterday (Note: She is a Muslim and she need to fast for month according the Islamic principles during the month of Ramadan)! Out of my curiosity, I asked her for the recipe and within 15 minutes, she published the recipe in her blog!

I told her since she acted so quickly, I will also make the dessert and upload a photo to her within half an hour!  This is what I have made.

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This some cut fruits of your choice served with fresh milk and to sweeten it, with condensed milk and some honey. It is usually served cold and I should say, it is extremely delicious and another way of serving dessert. You may want to learn more about this recipe from Ms. Elly Yusna Ibrahim’s blog here.

Lastly, hope you like it and have a nice day.

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What I cooked today (家常便饭系列)- 7-7-2013

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On 8-July 2013, white rice served with:

1 Chinese Style Grilled Chicken  中式烤鸡
2 Double Mushroom Chicken Soup 双菇鸡汤
3 Foochow Preserved Mustard Fried With Minced Meat 福州糟菜炒肉碎
4 Blanched Choy Shym with Oyster Sauce and Meat Stripes 耗油菜心

Today, the cooking illustrations for all the first three dishes have been presented in Guaishushu’s Facebook Page. Therefore, it will not be further elaborated here. Please click the link above to see the pictorial illustration.

If you want to get posted of future recipe and you have  a Facebook account, you have to LIKE the page and it will inform you all future post of Guaishushu cooking illustration. It is in the side panel of every page.

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Hope you like it and have a nice day.

 

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What I cooked today (家常便饭系列)- 4-7-2013

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On 4 July 2013,

White rice served with:

1 White Carrot Pork Rib Soup 白萝卜排骨汤
2 Braised Eggs and Bean Curd  豆干卤蛋
3 French Beans Stir Fried with Shimeji Mushrooms 清炒四季豆及白玉菇
4 Braised bitter gourd with fermented black beans 苦瓜焖豆豉

A very normal day with simple dish. The braised bitter gourd was cooked by wife’s god mother and she usually braised the bitter gourd with pork belly and fermented black beans. Both white carrot pork rib soup and braised eggs and bean curd pictorial illustration have been posted in Guaishushu Fanbook page. Please click the above link.

For lunch, i have fried some rice and I name the fried rice as “Nameless fried rice (无名炒饭)”.

The pictorial illustration are here.

Good night and have a nice day.

What I cooked today (家常便饭系列)- 3-7-2013

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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

 

 

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