What I cooked today (家常便饭系列)- 28-5-2013

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On 28-May 2013,

White rice served with

1. Steamed white pomfret 清蒸白鲳鱼
2. Fresh Matrimony vine leaves meatball soup 枸杞菜肉丸汤
3. Fresh corns fried with pork slice 肉丝炒新鲜玉米
4. Blanched baby Pak Choy with minced pork 肉碎拌小奶白

Fresh matrimony vine leaves is also called Chinese goof berries leaves. It is a bit bitter and it is believed to be good for the eye sight.

What I cooked today (家常便饭系列)- 27-5-2013

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On 27 May 2013

White rice served with:

1. Steamed Egg with Fish Tofu 鱼豆腐蒸蛋
2. Blanch Tri-color Capsicum with Chicken Breast 三色柿子椒拌鸡柳
3. Fried Cabbage with glass noodles 包菜炒粉丝
4. Yam Pork Rib Soup 芋头排骨汤

Today, I continue to cook my vegetables without using any oil. This is the 4th meal I have blanched my vegetables. Apparently they can accept this way of preparation which is good for every body’s health. I will try as many types of vegetable as possible.

Today’s soup is rather special. Special in the sense that none of my circles of friends, including neighbors have ever eaten this soup before. My late father used to cook this soup once in a while and as far I can remembers, all my brothers like this soup and it is consider quite unusual if any one of us cook this soup. I am still trying hard to trace the origins. Obviously, the way of cooking and the ingredients appeared to be influenced by western cooking. Onion was used and starch or flour was added to make it slightly runny. It is totally different from the Chinese soup we used to have. It very much resemble the western style potato soup or creamy mushroom soup! If any readers have ever cooked this soup, please share with me and I am particularly keen to know more about it.

ANALYSIS OF DISHES COOKED UNTIL TODAY

It had been almost a month and  I am in the process of preparing a summary of dishes cooked to facilitate reader’s reference and comments if any. As I have stressed many times, the purpose of this series is for reader’s reference and share with readers how I rotate my meal plan. Purely putting up what I cooked today with further analysis will not serve much a purpose. As such, I am compiling the data and preliminary analysis disclosed the following figures. I welcome readers to comment on the dish cooked and share with me if they are any areas improvement that I need to work on…

FOR READERS WHO ARE INTERESTED TO HAVE A COPY OF EXCEL WORKSHEET ON THE MEALS COOKED, PLEASE JUST DROP ME AN E-MAIL AND I WILL MAIL YOU THE MEAL PLAN. THE WORKSHEET IS IN A TABULAR FORM AND YOU CAN SORT IT OR SEARCH BY VEGETABLE NAMES AND ETC.

Number of cooking days from 30-4-2013 to 27-5-2013 = 23 days

   
Breakdown of dishes cooked comprises  
Vegetables

25

Meat (chicken and pork)

14

Fish

6

Soup 

19

Noodles and rice (all except white rice)

7

Others

7

  78 dishes

Hope you enjoy the series and for me, it is really a challenge and I am especially happy that I can maintain until today. I will continue and you will start to see the dish begin to rotate.

You can refer HERE. Click on the date in the calendar and you will be able to go that day’s menu..

What I cooked today (家常便饭系列)- 23-5-2013

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On 23-May-2013

White rice served with:

1. Sweet Corn Pork Rib Soup* 玉米排骨汤*
2. Mustard Leaf and Bitter Gourd Braised With Pork Rib 芥菜苦瓜焖排骨
3. Blanched Broccoli with Minced Pork 肉碎西兰花
4. Taukwa (dried tofu) Omelet 豆干煎蛋
  • Sweet Corn Pork Rib Soup is the first dish that I have cooked for the second time within a period of about one months. In future, any dish that have repeated will be denoted with an asterisk (*).
  • Dish 2 is the dish that we created our self. Don’t try this dish unless you like the bitter taste. My wife loves bitter dishes especially bitter gourd. Mustard leaf by itself is also very bitter, therefore, with two bitter vegetables within a dish, it will be a dish with an acquired taste. You may ask whether my kids like it or not. It very much depends on how bitter it is. If I blanched my bitter gourd and mustard leaf with salt before I cooked, it will not be that bitter and they will love you. However, like to day, I do not have the time to blanch it before hand, it is rather bitter. Usually, I will add a can of canned mushrooms and they will start to look for the mushrooms. They are brave enough to take the soup and actually, it is one of my way to let the kids try new dishes. Putting something that they like  and they will gradually get use to the taste over time.
  • This is the third continuous day that I blanched by vegetables and today is the broccoli and apparently they like it and I will continue to cook my vegetables this way which Is healthier. The first day, I blanched my baby kailan and served with oyster sauce. In the second day, it is blanching of white stem pak choy and served with fried ikan billis. Today, it is blanched broccoli served with blanched minced pork!
  • Any body tried Dish 4 before? It was a dish taught by my mother in law. Fried the dried bean curd and followed by putting some eggs on top of it. It is another dish that my kids will fight for.

I am contemplating  and in the process of exploring whether I should set up a system for readers to search the dish by vegetables. If successful, when readers have raw ingredients but no idea how to proceed with the cooking , they can look up for the database.

Happy Vesak Day and have a nice day.

What I cooked today (家常便饭系列)- 3-5-2013

WHAT I COOKED TODAY SERIES (家常便饭系列)- 3 May 2013 (at Blk 664 Jalan Damai)

3 May 2013’s menu:
1. White carrot pork rib soup (白萝卜排骨汤)
2. Teochew style steamed red grouper (潮式蒸红斑)(Angkao)
3. Braised luffa/tower gourd with egg (蛋汁炆丝瓜)
4. Teochew style stewed pork belly (潮式卤五花)

Side notes
For item 4, usually, I would also put in some eggs, taopok (豆卜, dried bean curd), taokwa (豆干, another soya bean product). I decided to cook this is not because we like the pork belly but because my kids are requesting me to cook the braised eggs (卤蛋). Usually, it ended up i have to eat most of the meat that i cooked!!

Soups
Soup is an item that never misses in our dinner table. When i fetched my girl after her schools, before reaching the house and inside the lift, she would consistently ask me what is the soup I cooked today. If I said I did not cook any soup, you can immediately sense disappointment in her face. During dinner, the two monsters will fight over the soups especially if it is cooked with vegetables like winter melons, sweet corns, mushrooms, spinach, white carrots etc. …Again, they leave behind all the porks for me. That really made me mad as I was left with three choices to eat =gain weight, to throw = will be punished by god when i died or to keep = not tasty tomorrow and ended throwing again……..

When I proposed to them that we might as well all be vegetarians (it is perfectly okay for me), but they just object/brush away my suggestion! Conclusion: They want to eat soup with meat flavor but not the meat. I have to think of a way to curb this uncompromising situation…. Any ideas to share?