I brought this dish to a friend’s anniversary dinner. It consist of minced sole petralé, minced shrimp, Thai red chili peppers, lemon grass, shallots, ginger, garlic, coconut milk, eggs, fish sauce and pandan leaves on top of it. It was baked in the oven at 375 degrees Fahrenheit for forty minutes.
Hubby grilled the lamb chops for 6 minutes on each side using indirect heat to get them to be medium well. The Cous Cous came in a package with premixed seasoning and the Brocolli were just brought to a boil with boiling water without adding salt. Our simple dinner a few nights ago. Beats eating out.
White fried rice is seasoned with salt and other spices while Black fried rice is seasoned with dark soy sauce. Black fried rice is how my mom would made her fried rice growing up. This is my Yangzhou fried rice with dark soy sauce, green onion, shallots, cubed Chinese spam, corn kernels, broccoli stems, fried egg and shrimp. I fried each ingredient separately starting with eggs, then the spam, then the shallots and the shrimp etc. Hope you enjoy this Sunday dish of mine.
It was with great pleasure that we got to cook for a group of Singaporean Alumni from my university. Among the food delights are hainanese chicken and rice, beef with yu choy, shrimp balls (two of the ladies helped cut the shrimp painstakingly), sambal catfish, cucumber and tomato salad with basil. Also yummy pandan cake, Malibu coconut rum cake, brownies, strawberry shortcake and several different wine contributed by friends. Such a great honor to have the alumni over to our house. We had a fabulous time. Hope to see them again.
I always wash my vegetables three times to get rid of the dirt and grime. The baby Kailan had big chunky stems at the bottom that I cut off at about 1 inch. Love how Kailan is rich in iron and is a yummy tender green. It’s related to the family of broccoli. I cut the beef, a 3 pound London broil steak along the grain as thinly as possible with a very sharp knife that I sharpened just before cutting. Next, I marinated the beef with the following: White ground pepper, Black ground pepper, Oyster sauce, Soy sauce paste, Kikkoman light soy sauce, Garlic powder, Onion powder, Ginger powder, Brandy, Dry Sherry and some Corn starch. I stir fried the beef by itself, dished it up, then stir fried the Kailan with a little water so that it absorbed the leftover sauce from the beef. I make sure not to overcook the beef this time while cooking it medium rare as the beef will continue cooking even after it is dished up. The hubs found my beef really tender this time and my daughter ate all of hers. Hope everyone has a great weekend cooking!
I remember my hubby got a big kick out of vetting my blog for me when I cooked beef tripe the last time, spelling it as “beef tribe”! Today I used some left over Napa cabbage that I was using to steam dim sum for cooking with beef tripe. I seasoned the beef tripe with white ground pepper, black ground pepper, garlic powder, onion powder, ginger powder, oyster sauce and soy sauce paste. I stir fried the tripe with chopped garlic by itself before adding the Napa cabbage. I got thumbs up from the family!
This is literally a 30 minute dish: 24 Eggs, 1 packet of Salted Turnip rinsed with warm water and drained, White ground pepper, Garlic powder, Onion powder, Sesame seed oil and a couple drops of Teriyaki sauce which ended up charring it. Oops! Church pot luck dish ready to go if no one minds the charred bits.
I couldn’t resist getting these farm fresh asparagus. I cut off quite a bit of the stems where it snaps when I bend them. I baked them at 400 degrees Fahrenheit for 10 minutes then added the grated cheese and baked them for another 7 minutes. The almonds were added just before serving the dish. Brought them to a church potluck and the greatest compliment was they were gone at the end of dinner. Bon appetite!