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.