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.
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.
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!
And here’s Yeow, joining the dinner.