I am trying out this format whether it works or not.
On 17-July 2013, white rice served with:
||Spinach pork rib soup
||Fried Bean Curd and Fish Cake with Chinese Celery
||Pak Choi Soup
||Long Bean Stir Fried with Minced Meat and egg
||Grilled Saba (mackerel) with lemon
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.
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.
On 30 June, 2013
White rice served with:
||Watercress Pork Rib Soup
||Braised Chicken Wings
||Grilled Sanma (Pacific Saury) with lemon
||Chinese Water Spinach fried with fermented beans
The last two days were full of functions and no home cooking were done. Today, I have done my weekly marketing. You will start to see perishable vegetables will start appearing in the beginning of the week. Usually, watercress and Chinese water spinach was cooked in the day of purchase .
Recently, Singapore wet market was flooded with “Japanese Restaurant” fish and today, i was surprised to see thawed pacific saury (sanma). The price is rather competitive and 4 fishes (8 pieces of about 4-5 inches long) cost about SGD 4 averaging out is SGD1 per fish which is even cheaper than the black promfret.
Today, my wife fried the Chinese spinach (kangkong). As she like her dish spicy, she had prepared two plates, one with chilli and another plate fried with Chinese fermented beans. THE PRICE IS INCREDIBLY LOW TODAY. 1 BUNDLE ONLY COST SGD 20 cents but must purchase in a pack of 5. We cooked 3 packs and gave the other 2 packs to my neighbours. Do you concur with me that the price of food items are relatively cheaper than in Malaysia (but of course without any currency conversion).
This type of post may appeared dull if you looked at it on a daily basis. However, if you read on a weekly basis, you will start to see patterns that may be useful for those who want some dish rotation ideas..Cheers and have a nice day!