On 20 May 2013
|1. Jicama Fried With Minced Pork
|2. Blanched Baby Kailan with Oyster Sauce
|3. Pork Belly steamed with Preserved Vegetable
|4. White Radish Pork Rib Soup
|5. Salted Vegetable fried with Pork Belly
On 18 and 19 May 2013, we have functions and did not cook at home. Today, you may see a rather unusual dish, jicama fried with minced pork and dried shrimps. This is a rather nice dish and the taste is very much similar to the Popiah fillings. As for the pork belly steamed with preserved vegetable, it is the first time that I cooked and surprisingly it is rather easy to cook except, it need a long time to steam the meat. The kids loved it and we finished the whole dish.
On 15 May 2013:
||Winter Melon Pork Rib Soup
||Green Peas Stirred Fried with Sliced Pork
||Chinese Leaf Lettuce fried with Chinese Fermented Bean Curd Sauce
||Fried Black Promfret with Thousand Island Dressing
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.