I spent the whole morning making this Singapore Street Noodles that have the yummy goodness of pig’s liver, sliced pork, pork balls, lettuce, braised mushrooms, fish cakes, XO sauce, ketchup, sesame seed oil and oyster sauce.
Cooked a big pot of chicken soup yesterday with chicken breast, eggs, button mushrooms and white fungus. I prefer to use skinless chicken drumsticks for this soup but I had to use the chicken breast on hand. Makes for a good Easter soup and plenty of leftovers for the rest of the week. This recipe was handed down to me by my mom. Thank you Jesus! Because He lives!
I was in the mood for fish after a friend talked about going smelt fishing. I didn’t end up getting smelt but I swear I am going to fire up the deep fryer one of these days to fry some smelt in corn meal. I ended up getting a medley of three different fish for three different textures, aroma and flavors blended into one. These are the ingredients I used for my fish soup in no particular order just bring to a boil, covered, until the fish is cooked.
Sesame seed oil
1 cup of a Rice milk
Fresh Italian Parsley
Ground black pepper
Ground white pepper
1 can of Szechuan pickled vegetables, soak for half an hour and strain
1 tablespoon of Lemon juice
2 pieces of Rockfish red snapper fillet
1 piece of True cod
2 pieces of Petralé sole fillet
7 cups of boiling water
This braised pork dish is a one pot dish that encompassed a variety of nourishing stuff enough to make several meals. First I braised the pork with dark soy sauce, water, whole garlic and star anise seed in the crock pot on low for five hours. Next, I removed the pork and braised some hard boil eggs in it followed by the extra firm tofu and tofu puffs. It is a dish that my mom frequently cook when I was growing up and I often had this dish with rice porridge coming home from school. Thank you Mom! I miss you!
First I scald the skin of the pig’s shank with boiled cider vinegar. Then pour out excess liquid and roast the pig’s shank to lightly brown the skin in the oven for 400 degrees for 30 to 40 minutes.
As suggested by the title, I used dry sherry, dark soy sauce, soy sauce paste, oyster sauce, black vinegar, garlic powder, onion powder, ginger powder, ginger slices, whole garlic, five spice powder, rock sugar and green onion to season the pig’s shank in this order as well as adding 1 1/2 cups of water over the edge of the crock pot without pouring over the shank.
This was a hit at our fellowship group potluck dinner and was almost completely gone at the end. The other brothers and sisters-in-Christ brought an array of yummy food too.
This Chaozhou style taro cake is how my mom would have make it. It is as plain as I like it without dried shrimp, green onions etc. that would affect its crunchiness. Just plain old dice taro with 1/2 a bag of Thai rice flour, a rice spatula worth of sweet potato flour, some salt, five spice powder to taste and drizzle boiling water over everything while gently mixing up the flour in a square Pyrex dish. They are steamed in boiling water in a wok or steamer for an hour. The taro cake has to be allowed to cool overnight and harden in the fridge before they can be fried. I tried really hard not to let them fall apart after I cut up half the cake and save the rest in the freezer but the small bits turned into the yummy crunchy little bits later. This is a savory cake not to be mistaken for a sweet cake. Lots of carbs though.