A glimpse over the pictures folder, I did cook even though I was caught up with work. It must be one of the occasions where I need to clear off the fridge.
Tau Yiu Bak.
Mix cuts of belly and shoulder, marinated with dark soy sauce, light soy sauce, shaoxing wine, oyster sauce, salt and sugar. Stew them over gentle heat with mushrooms and dried oyster. I add in some ‘dongkuai’ (also known as female ginseng) to whish out some herby flavors. Serve it with hard boiled eggs. I’m still trying to perfect the skills of making hard boiled eggs with the yolks runny.
Stir fry sprouts.
A good source of greens with crunch. Stir fry in a hot wok, with dried shrimps, salt and pepper to taste. A dash of nampla to add flavors. Simple, tasty and cheap!
Steamed pomfret
Chopped ginger and garlic, and sauce made of combination of sesame oil, light soy sauce, oyster sauce, salt and pepper. Slice in some mushrooms and steam in high heat for 15minutes.
And here’s Yeow, joining the dinner.
7 comments:
love the chickens on your table!
So cute right? It's like a cross breed of chicken and pigeons. My mum tried stealing them from me couple of times.
So cute right? It's like a cross breed of chicken and pigeons. My mum tried stealing them from me couple of times.
wah..so u bake (i rmbr a post on bread) & cook and what else?? ;p
ps: Snowflake over the w-end?
I love to cook, bake, eat and all that jazz. :)
where's snowflake?
i think i can snowflake on Sunday.
ahhh, i asked snow white why u MIA-ed and found out that you were busy...good to see a post and more great food, dude!
Snow white?
You mean my maid?
Hahahaha.
Yalor, busy with work la.
Gonna blog more of where i eat rather that what i cook.
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