It was a major feat cooking three dishes yesterday after watching the kids ten hours a day for a whole week. Luckily, I already had all the veggies precut the day before so I was only left with the cutting of the pork tenderloin and bacon after getting my son from his nap.
The egg omelette and shrimp were seasoned with fish sauce, sesame seed oil, white ground pepper, garlic powder and onion powder. The pork tenderloin was seasoned with dark soy sauce, garlic powder, onion powder, white ground pepper and soy sauce paste. It was stewed with the bitter gourd for a short while on low heat after being stir fried by itself with some chopped garlic till cooked most of the way. I would have used some salted black beans for the bitter gourd had my jar of salted black beans not gone bad.
The yellow beans were given to us at a church fellowship by a brother in Christ who planted them in his backyard. My daughter was happily plucking yellow beans for everybody. The yellow beans were a hybrid of green beans and they taste amazing. I got the idea of using bacon to fry with yellow beans from a recent TV show. It was the easiest of all three dishes. Phew, got them all done by the time the hubs got home last night. Have a great weekend everybody!
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!
Made another pot of soup for our Friday night church potluck. It has soy beans that have been presoaked over night, dried baby anchovies, baby bok choy, silken tofu, fish balls, 1 teaspoon of bonito extract, 1 tablespoon of miso paste, olive oil, sesame seed, peanut oil, ground white pepper and ground black pepper, enough for a village!
I have never bought and shell so many eggs my whole life. Brought about fifty four braised chicken eggs to our church potluck last Friday as I thought it was a good idea since Easter was two days away. A few fell apart, guess who ate them? Lol.
I simply hard boil the eggs, soaked them in cold water for easy shelling and rolled them in dark soy sauce, five spice powder and sesame seed oil. Makes for easy braising and ready to eat minus the shell. They looked like marbled eggs. Church friends cut them into half so there was more to share. It was all gone at the end of the day. Thank you Jesus for this day!
I haven’t been too motivated to cook in the past two weeks as Singaporeans mourn the loss of our beloved founding father Mr. Lee Kwan Yew. Felt a sense of relieve after his funeral as he is finally with his wife. RIP Mr. Lee.
Here are some of the more recent food I cooked:
My simple siu mai this time round did not have bamboo shoots or black fungus. They were steamed for only ten minutes. Went well with white Thai jasmine rice.
I have been craving for seaweed soup and egg flower soup, so I combined the two together with cubed silken tofu, heirloom tomatoes and ground pork meat balls. The meat balls were flavored with dong cai, ground white pepper, ground black pepper, garlic powder and onion powder. A dash of sesame seed oil is added to the egg mixture before stirring it into the soup with a pair of bamboo chopsticks. The soup is further seasoned with a teaspoon of bonito extract, a teaspoon of ginger powder, a few shakes of dried parsley and a dash of Shaoxing Chinese rice wine. Voila, we have soup! A very Ying and Yang looking soup! P/S: Threw in some red dates and goji berries at the last minute.
Soup in varying stages: