Pan fried Chicken Chop

This is another favourite dish for Terry. Done this yesterday for our lunch and dinner. I got to cook once and eat twice as hubs not having dinner at home due to back home / work late.

I used 2 de-bone drumsticks. Marianted it with salt, pepper, light soya sause, teriyaki sauce, a dash of sugar and mix with ginger, small onion and garlic. The last 3 ingredients blend and squeeze the juice out of it. When the marinated work done, put it back to the fridge for 2 hours.

Pan fried it in low heat till it turn brown. Important to know that, put less sugar, else it turn black fast before it well cooked. Before dish up from pan, sprinkle some rice wine with water and simmer for 2 mins.

With this delicious chicken chop to go with rice, with hope that the boy will like it and can finish up his meal fast. Who knows it is the same too. Last night, he took 2.5 hours to eat, not even finish up all. I'm feeding him till I almost want to fall asleep. I really fuming mad and blood boiling, I raised my voice and started to scold then I off the hall light and TV, left him sit alone with the bowl of rice and I went to bed. He started to cry and vomit out the food. Sighhhh...why is it soooo hard to finish the food? I continue to scold and nag till he finish up his bedtime milk.

I don't really know what he is up to recently or I really hope this is just a phase (this is not the first time already). He chew the food till very fine, keep the food inside the mouth and don't want to swallow. Can he be no appetite? I don't think so, drinking milk, Yakult, biscuits all gone in seconds. It has been a week more he being this way during meal time. Everyday he is testing my patient and I pull hair feeding him for the average of 1.5 hours.

It is not that I'm not patient enough, hard and soft way to deal both I've tried.

Feeding with small spoonful
Switch on his favourite channel, program or VCD
Play toys and do whatever he likes while eating
Cook his favourite dish
Change to cook noodles or porridge, try to make varieties in meal
Pack outside food or eat out
Let him take his own time to finish (can take up to 3 hours still not finish!)
Tell him something fun to do after meal (like going out, go shopping and etc)
Start to eat beyond the actual mealtime (so that he gets more hungry and can eat up fast)
Reward him with Yakult/snacks after meal
By punishment, put him outside the balcony and shut the door
Scold and beat till cried and vomit

All this I've tried, and ...... H e-- still -- eat -- slow...

Next I'm going to prepare a cane. Or may be I should start getting him some Multivitamin for boosting appetite?

Everyday during meal time, I'm nag and nag, scold and scold for eating fast, chew and swallow but still no slight change. I'm really so tension facing the kid finish up his meal.

This afternoon, prepare his favourite dish again. ABC soup and chicken meat (the meat used to boil with the soup and dip soya sauce to eat with rice). Amazingly he took 30 minutes only to finish up. What a big different to the previous night. I really hope it is just a phase and plss..boy, don't torture mummy like this everyday.

Pls share with me, how long normally does your kid took to finish their meal? How do you deal with them if they take too long to finish the food? Any other way to encourage them to eat fast?

Coca-Cola Braised Chicken

From the picture, it looks like a normal braised chicken. I was actually a bit surprise when read that this was cook with Coca-Cola! With some mummies who has experienced to cook and eat before they are highly recommended it. Of cause with the simple and easy to cook recipe, it looks really convincing to me to taste it very soon.

Last 2 weeks, with the recipe from here and here, I put up my first try of cooking this Coke chicken. It really looks so delicious when it cooks. The taste is like sweet soya sauce and I couldn't really get the taste of Coke. The meat is so tender and the sauce blend in quite well too. Terry and me can take it quite well, but the boy found the taste a bit boring to him and he began to eat slower and slower. For daddy, he found the taste is weird.

It is too sweet for his liking and the funny taste. Normally he'll not comment on my cooking as long as edible, but this is the first time he said this is not a delicious dish. I don't think I will cook this for 2nd time. It is not-laku for us.

Steam Egg Roll with fish paste

Fish paste is a must ingredient in making Yong Tau Fu. For me who always prefer simple and fast cooking, I don't normally prepare varieties of Yong Tau Fu. Most of the time, I will stuff fish paste in fried bean curd (taofu pok) or make steam egg roll. These 2 dishes are Terry’s favorite too and he can simply finish his meal in short time.

Here, the recipe how to make Steam egg roll with fish paste. Super easy :)

Ingredients:-
3 eggs
150g fish paste

Preparation:-

1. Beat the eggs and add in little bit soya sauce.
2. For fish paste, add pepper and salt water to soften it (till the texture almost like kaya).

Cooking steps:-

1. Heat the pan and grease it.
2. Make egg skin: Pour the egg into the pan and start circulate the pan*.
   * I’m using 11” non-stick pan.
3. Make sure the egg is well spread in a round shape.
4. In low fire, cook till the egg fully dry on top, loosen it from the side and make sure it not sticks to the pan.
5. Put the egg skin on the chopping board or any flat area.


6. Well spread the fish paste with spoon on top on the egg skin.


7. Roll it up and give a little press while rolling.
8. When the egg roll put on the plate, make sure the edge of the egg side facing down to the plate.
9. Turn to medium high fire and steam it for 15-18 minutes.
10. Wait till it cool down, transfer it to chopping board and slice it into 1cm-1.5cm width.
11. Serve.

All-in-one pot Chicken Rice

Are you bored with the regular fried chicken, curry chicken, black pepper chicken, herbs steam chicken or potato chicken stew to goes with rice? Yes, I am. When I get bored of it and out of idea what to cook with, I will make a quick and easy settle chicken rice.

I quite like the idea of settle-in-a-pot style cooking which require less time in preparing and cooking. One of the all-in-one-pot cook I usually do is Chicken Rice. I'm not sure what to call this style of cooking chicken rice, Chinese style or Cantonese style? Pls tell me in the end, if you know.

It is super very easy to prepare. It only takes around 20-30 minutes time preparing the ingredients and then put all in a rice cooker. When the rice cooked, it is all ready to be served. Let me share with you how to do it.


Ingredients: -

2 cups rice
2 chicken drumsticks
8 pieces whole mushroom small to medium size(soak, remove the tail and slice it)
5 pieces Garlic (chop fine)
3 Small Onions (chop fine)
Thumb size Ginger (smash it flat)
1 tblsp thick soya sauce

Preparing the chicken: -

1. Cut the chicken into smaller pieces. If you want, can debone it or top up some chicken breast.
2. Marinate the drumsticks for 30 min to 1 hour with salt, light soya sauce and pepper.
3. Heat the wok with sesame oil (regular vege oil also can, use sesame oil more fragrant).
4. Pour in garlic, small onions and ginger. Light stir fried it.
5. Add in mushroom and chicken and continue stir fried it. Preferable can add in granules or chicken stock powder.
6. Check: When the chicken meat* surface started to cook, add in thick soya sauce and mix well. *Do not need to fully cook the chicken.
7. Lift up everything and put into rice cooker before the rice fully absorbs the water.
8. Line the ingredients evenly on top of the rice.

In the rice cooker: -

1. Wash the rice and put in 1 cm less of water than usual measurement (the chicken meat will release water when cooked).
   
2. Put in the following ingredients and mix well,
   - Less to half teaspoon of Margarine
   - Less to half teaspoon of Salt
   - ½ teaspoon thick soya sauce
3. Can always press 'Start' to cook the rice before stir fried the chicken.
   

When the rice cooker beep, it is all ready in a pot.

Pumpkin Oyster porridge

Since Terry starts eating solid, I like giving him "rich" porridge meaning with lots of ingredients in it. The rich porridge will have at least 3 ingredients including meats.

Happened that day I'm cooking my favourite rich porridge for the boy and Mummy Moon interested to know the ingredients and the look of the porridge. Whenever we MSN before noon time, we always ask each other what we cook for the day.

So here it is my favourite version of pumpkin oyster porridge with a total of 6 ingredients in it. There are garlic, dried scallops, oyster, pumpkin, meat and China salted vege. It is sweet and fragrant with those combination of nourishment ingredients.

Main ingredients are the pumpkin (cut in dices) and meats (dices or minced and marinated it with salt, soya sauce, pepper, corn flour and sesame oil), others all putting in a little will do. For 1 cup of rice, I used 3 pieces garlics (chop fine), 4 small dried scallops, 3 oysters (chop fine) and 1 teaspoon of China salted vege. For the oysters, if you don't like the fishy smell, can stir fried it with garlic first. Salted vege is optional.

For me in cooking the plain porridge, garlics and dried scallop is always a must to enhance the taste and I find that pumpkin is also an easy-going vege with other additional of ingredients. Another combination I have tried are pumpkin with cranberry beans (珍珠豆) and pumpkin with carrot.

Tesco Brand Pasta

I like shopping at Tesco as I find they offer wide range of product brands and I can say it is almost complete. Tesco has lots of product in its Tesco own brand too which comes with a lower or lowest price compare with other brands. I noticed many groceries shoppers also like its store brand, as the product quality is not too bad and low in price. I myself also start using some Tesco brand things like toilet roll, rubbish bags, sugar, pasta and pasta sauce. I search for its pasta sauce after reading it from this mommy, who claims that it taste good. So I bought and try it together with Tesco brand Fusilli.

On Monday I cooked it as our lunch. Terry used to hate pasta and pasta sauce, but that day I try my luck to let him eat again see if he can accept it. Previously may be is because he found the cheese taste in the pasta, thats why he rejected it (he dislike plain cheese slices too at that time). This time I just cooked it as usual way without any cheese. He was happy when seeing his lunch served with noodle. Upon giving the first few spoon, he don't want to chew and keep it in his mouth. After few small spoons and bribe with raisin, he able to continue and finish his bowl giving me an "uuummm..."

The Tesco brand pasta and pasta sauce is one of the few products under the Tesco UK Imported Range. If I'm not mistaken there are 3 types of pasta sauce. I choose the one Light Choices as its low fat and low sugar. In the sauce it also mix in with chunky tomato, garlic, celery and herbs. So far, I found it taste better than San Remo spaghetti and Prego paste sauce.

My pasta preparation is simple, boil the pasta till soft with anchovies soup with a dash of salt and minced meat cook with pasta sauce. In 30-35 minutes, the hot pasta is ready. I personally like the pasta top with cheddar cheese.

Organic Ramen

First time try on this Organic Ramen and I like it very much. Bought it from an Organic food shop in a wet market I used to go every week. RM 6 per packet and it can served for 3 persons. Yesterday lunch I cook half packet for myself and Terry.
An easy to fix meal. Boil the Ramen till soft and serve with anchovies soup, meat cubes and fried egg. It goes well with anchovies soup and the Ramen got a bit of Chorella taste.

Wanton making

My first time again wrapping Wanton. Last weekend bought back the material and yesterday night, I make it as our dinner. The ingredient is simple, but lots chopping work. I used pork, fish (readily fish paste) and prawn.

The stuffing main portion is pork. It is optional for mixing in with fish paste and prawn, but of cause include those in the stuffing make tastier. The portion scale for pork, fish paste and prawn is 2: 1: 0.5.

Minced pork first, then add in fish paste, followed by add in minced prawn. All minced well and mix up till the texture become fine and smooth. At the same time add in water, salt, soya sauce, pepper and mushroom powder.

The wrapping process is fun. I was a bit kelam-kabut on the first few when closing up the wanton skin. As I'm continue wrapping it, it gets better and in shape. I make quite a big wanton and left a bit on closing. The size is 2-3 times of those we eating outside. *chuckle*

Cooking the wanton - boil it till cooked with plain hot water first. When eat, serve with anchovies soup.
This is our dinner yesterday night, wanton accompany with wanton mee.
*Burppp* I took 7 wanton plus the noodle already very full. I made 30 wanton and have lots of left over, enough for my breakfast and lunch today.

Festive dish - Mushroom Clams

It was my first attempt cooking this Mushroom Clams. This is one of my favourite dish during CNY. Needless to say, mushroom is always a famous dish during festival and it always goes well with abalone, clams or scallop. Yesterday I try to cook it myself. It is simple to cook actually and simply taste good.

Ingredients (3-4 person):



1 can Clams
16 pieces medium size Mushroom (soak overnight)
4-5 pieces medium size Scallops
¼ piece chicken breast meat / 1 drumstick (optional: pork lean meat)

Small piece of Ginger
4 slices Garlic (chop fine)
3 tablespoon Cooking Oil
1 pinch of Sugar

800ml Water
Salt to taste

Steps to cook:-

1. Heat the wok, pour in oil and stir fried garlic.
2. Put in mushroom and ginger. Stir fried till fragrant.
3. Scoop up everything from the wok and put into a pot to boil.
4. Add in water, turn to low fire when boil for 2 hours.
5. 35 minutes later, add in sugar, meat and scallops.
6. Check the water level, if started to get less can add in water.
7. Continue boil till the mushroom is soft and tender. You can now smell the fragrant mushroom broth.
8. Add in clams and the soup from the can quarter to half (preferrable), salt and boil for another 5 minutes. Note: DO NOT boil long after add in clams, you will find the clams hard if overcooked.

Making steam banana cake

Here is it, I was baking steaming another cake yesterday, since the line is almost dead! It is pretty easy by following the ingredients here, mix well everything and within 30-40 minutes the cake is done.

I double up the ingredients to make a bigger one. The result is not that nice. The center towards the bottom of the cake is a bit hard, but still edible. Will try to follow the exact amount of ingredient next round and use different tray to steam.

First ever making cake

Baking cake to me is a very tedious and troublesome work. Not only it involve lots of ideas, tools, ingredients and materials. The preparing time up to it present on the table is time consuming too. So, to a lazy bum and one who always wants to do things at its simplicity and fast, so far baking is not my cup of tea.

So, what makes me want to bake, which this is also the very first time happen in my kitchen? It is all because of Terry. You see kids is always our motivation in doing things that we do not like to do. Since Terry's appetite is back, he almost eat round the clock and he loves bread a lot, especially the Gardenia Raisin loaf. So, in order not to let him have too much of bread from confectionery, me and my mum home-made something for him - Steam Egg Cake.

My kitchen doesn't have a single baking tool not even an oven. I only have flour, eggs and sugar. So, that will be our ingredients of the day and my mum be the walking cook book. Without any measuring tools, use a bowl pop in 8 eggs (measure: read where the height line of all eggs) and add in sugar (measure: an inch below the eggs line), and whip in a stainless steel pot.

Use the manual hand mixer (from my mum's kitchen), whip till tired (around 40 minutes) with all sugar melt, you will find the mixture is a bit of self raise.

Mixture after 40 minutes
Then, add in flour (measure: same level height with eggs) and stir well. Oil wet the paper and put on top of the steaming tray (best use the tray with holes underneath). Pour in the mixture and add in raisins (optional). L'abeille tips: coat the raisin with flour first before put into the mixture, so that the raisin can flaot within the cake and not all sink at bottom.
Mixture after add in raisins
Turn on stove fire to high and steam for 20 minutes. Kao Tim!
Ta-daa--
Terry says, Mmmm...the lil' boss approved that and he kept chasing us for more. This has simply tickle my baking interest and next will be Steam Banana Cake, another more lazy and easy version of making cake =P

Another dinner I like to have

Everyday eating rice is so boring. Once a while, I will cook kueh tiaw mee soup for dinner. Added with lots of ingredients, it is just so yummilicious to goes with own cook soup base. Normally, when I have this for dinner, I will cook red bean soup to accompany with it as well. Yesterday, left over a lot and I got to finish it later during lunch.

Here is a simple guide on how to make it. For soup base, I boil it with ikan bilis, fish bone, prawn head, garlic, chicken meat and pork balls. Add bit of salt, pepper and sugar for better taste. Drain away all the soup base ingredients before it served.

For ingredients, I have chicken slices and pork ball (bring up after boil for soup), prawn, vege and a bit scallions. The kueh tiaw I bought those for eating with soup. The hawker says is Ipoh kueh tiaw worr. It is more smooth and soft. Mee hoon (rice vermicelli) add a little bit.

Soak mee hoon till it soft. Heat up a wok of hot water, cook the vege first, put aside. Cook mee hoon, drain up, put aside and lastly hot water to heat the kuek tiaw. No need to be cook long in hot water, just make it hot only else it'll break easily when you eat. Finally, put everything you have in a big bowl and serve with hot soup...ahh...nothing taste so good then eating at home.

Simple dinner.....

Steam Pork Rib

I like to make steam dishes, it is easy to prepare and not heaty to eat. This Steam Pork Rib dish is another fast and easy to cook dish to go for dinner or eat with mee. Did I said I like to make complicated dish? No I don't, all you can find in my cooking dictionary is simple, fast and easy..

Ingredients for 2-3 persons:

(A)

(B)

(A)
2 branches pork rib
(around RM7-8, let the butcher know you want it for steam, so that they will give you the part which is more soft)

1 tablespoon salt (in flat)

(B)
1 tablespoon tau chu
1 tablespoon black tau fu (smash it)
5 slices ginger (shredded into thin)
3 pieces garlic (chop fine)

2 tablespoon cooking oil
2 teaspoon corn flour (mix in 120ml water)

Cooking steps:-

1. Rub the salt on the ribs 20-30 minutes before cooking.
2. Heat the wok with 2 tablespoon oil, pour in all ingredient (B) and stir well till it starts fragrant.
3. Pour in the ribs and stir well till the surface of the meats starts to turn cooked.
4. Leave up and dress with corn flour + water.
   
5. Put into steamer to steam for 30 minutes or, you can put on top of the rice cooker once you start cooking your rice.

Thats it, yummilicious! This dishes can simply complete with a stir fried vege or ABC soup, just nice for 2 persons meal.

How to fake curry chicken

Curry chicken is one of my favorite dish for dinner. I cooked it in a very simple way and fast too. It minus curry leave, coconut milk (santan) and serai. A good 30 minutes can cook a complete dinner with this curry chicken and a stir fried vege served with white rice for 2 persons.

Ingredients:-
2 drumsticks, cut into small pieces
2 gloves garlic, chop fine
3 small onion, chop fine
3 table spoon curry chicken powder
1 table spoon salt
1.5 table spoon soya sauce

Cooking steps:-

1. Marinate the chicken preferable 1-2 hours before cook with salt, soya sauce and curry powder. Store it back to the refrigerator. I'm using Baba's curry powder for chicken meat.
   
2. Heat the wok with oil, add in garlic and small onion and cooked until it start to fragrant.
3. Pour in the marinated chicken and cook till all well. No need to add other ingredient for taste.
4. Pour in adequate water with lid close and slow cook it (braise) for 15 minutes.

Simple and easy right? Don't expect that the taste you getting like you go for a good complete curry chicken with all proper ingredients. This is when you run out of time you can still make a quick curry chicken. Optional, you can also add in potato cube.

Tonight, another simple dinner I'm going to do - stew pork and vege soup (bottle gourd + carrot). No need to heat my wok, less hassle!

Braised longbeans rice

Carry on from my last cook, the leftover longbeans and minced meat have created another dinner on table - Braised longbeans rice. It is very easy to do and one-pot-cook dish. No hassle and tasty. I prefer to eat rice comes with lots of ingredient. But the night, the amount just nice to cover it, a bit more is better.

Here are what I need to prepared for 2 persons portion.

1. Long beans cut into length of 1.5cm.
2. Thin slices of mushroom (per-soaked a night before).
3. Minced meat (you can use sliced chicken or pork too).
4. 1.5 cups rice and water.
5. Garlic.

Cooking steps:

1. Cook the white rice as normal in rice cooker, add salt.
2. Heat the wok with oil and garlic, slightly stir fry the longbeans and add a dash of salt till it 70% cooked. Lift up.
3. Using the same wok, add oil, garlic, cook the meats and mushroom together.
4. Add a dash pepper and salt. Stir in with more dark soya sauce and light soya sauce and continue to stir fried till everything is even.
5. Pour in the half cooked longbeans and continue to stir fried a while.
   
   
6. Check the rice in the cooker. Before the water fully absorb by the rice, pour in all ingredients on top and spread it out evenly.

It is alright for rice cooked with ingredients added a bit more salty taste, else it is just like eating plain rice. I have some weak point during the preparation. Ingredients not having enough dark soya sauce, put less water to cook the rice (I'm using Taj Mahal rice, which need more water ratio 1:3)- luckily the texture is just nice after cook.

This dish is also learn from Angeleyes - Food Notes blog. There are more simple and nice dishes I want to try out. For this longbeans rice, you can check here on how she did it.

Longbean baskets with minced pork

I always like simple home-cook food, it is fast and easy. That day first time read from Angeleyes - Food Notes blog on this dish. Immediately the weekend I bought back some long beans and cooked it yesterday. This food blog having lots of simple cook dishes. If you want to try out some quicky home-cook food on weekends, you can check out more there.

It is again simple, taste good and nice. Sometimes a simple dish can turn out to be very presentable. Now, lets see how I perform on this dish. I did not follow exactly, the ingredients I minus salted fish and chili padi. For the sauce part, I added in some tau-chu and garlic.

Here are the steps,

1. Slice the meat, marinated it with salt, pepper, corn flour and soya sauce, optional you can add in oyster sauce too.
2. Chop it to fine become minced pork.
3. Boil the long beans till it become soft. For 2 persons, I make 8 pcs only.
4. Wave all the long beans.
5. Stuff the meat in the middle.
6. Heat the wok with some oil, fried the meat part top and bottom.
7. Cook the sauce - fried garlic with tau-chu, add water, corn flour and pepper to taste.
8. Pour all baskets in and slow cook a while.
   

For more details on how to wave the long beans and detail cooking steps, you can refer here. When it cooked, there is some meat falling off from the basket. May be I didn't mend the meats well on top of the basket. There is some leftover minced meat and long beans. I will go for longbeans rice, also inspired from the same food blog. Stay tune! For this round, this is how I did.

Wave the long beans

Minced meat stuff into the basket

It is cooked!

Tamago Sushi day

Another sushi making adventurous happen in the kitchen today. This round I try to make Tamago Nigiri, which is sweet egg omelet and Maki sushi - crab stick with Tamago. These 2 are quite easy prepared ingredients. Crab stick, just dip it in hot boil water to cook a while. Here, show you how to make sweet egg omelet.

Ingredients:
2 eggs
1 tbsp sugar
1/2 tbsp soya sauce
oil or butter

1. Crack the eggs and whisk it with a fork or spoon until it smooth.
2. Stir in the sugar and soya sauce, stirring until thoroughly mixed in.
3. Heat frying pan with medium heat.
4. Melt butter or oil completely covered the pan.
5. Technique step by step how to fold sweet egg omelet can refer here.

I still find myself chicken hand, duck feet..LOL! (can't master) in rolling sushi at one go with the bamboo mat. What I do is adjusting here and there while rolling, as long as it comes out in round.

For the rice mold making Tamago Nigiri, I do it with free hand and with help of bamboo mat to shape it. Also with a lot of adjusting for the rice mold shape..haha...What a own way of making sushi.

Come see presentable or not?

Maki Sushi - Crab stick with Tamago

Tamago Nigiri

My first sushi making

Remember my wish wanted learn to make sushi? Yes, today I try to roll my own sushi. Have a little successful feel at least to mend my failure of frying meatball..LOL! That day shop at Jusco not able to get it as Terry got cranky. The next day, hubby brought back after work. After watching the DVD yesterday, I was so eager to start making.
This is what I have in a Sushi making set, come in a bag - RM29.90, consists of the bamboo rolling mat, soya sauce, sushi rice vinegar, dried seaweed x10, wasabi and a DVD included teaching you very detail from how to cook rice to how to roll various type of sushi. Of cause a bag of Super Komachi Japanese rice.

Here I show you how to cook the rice.

Ingredients:- (portion of making 4 small roll)
1 cup Japanese rice
1.25 cups water
60 ml sushi rice vinegar
1 tablespoon sugar
0.5 teaspoon salt

1. Cook the rice , after cook and mix it well with sugar, salt and rice vinegar.
2. Let the rice cold under room temperature.
3. After that, you can start rolling. To see how to roll, you can check it here. Remember always wet your hand before touching the rice.

After trying to make 4 small rolls, I still couldn't really get the nice round shape sushi and the filling place right in the center. I don't know how it happen, I place in the center but after cut in to small pieces can see the filling not so center. Hhm..nevermind still can try make it better next round.

The overall taste of rice and filing is just right. The filling I used today is Ayam brand Tuna Chunk in Oil. Will try using some others fillings later. Here's my first work on Tuna maki-sushi roll.

Curry spaghetti, my way

Sometimes it is quite boring to prepare and cook own lunch, need to get pot and wok to cook for the little bit. After done, do a lot of washing then only ready to eat. It is just so tiring and wasting time and resources (water and fire). For a quick lunch, I always make spaghetti, it is fast and easy to prepared.

Soak the spaghetti for awhile, dump in water, put a bit salt and boil it till soft. Steam the dish and vege. Normally I will open a can of Curry Tuna or Tomato Chilli Tuna (from Ayam brand). Lately try out with Curry Tuna with spaghetti, it taste nice too, like having curry mee. It is fast and easy to do. No oil, less hassle and healthy.

Newly learn cook

I have try to cook yong tau fu dish by myself for a few times. Now I only the way master it. See, this is what I did last 2 nights dinner. I bought the fish filling for 300 grams at RM7.50 from wet market.

Before doing it, need to slightly mix around the filling, to get back the sticky feel. Of cause get ready the salt water while you doing it, as it will stick your hand or spoon. When it ready, just stuff it in to the vege you want to do. It can be, fu chuk, tau fu, tau fu bok, lady finger, bitter gourd, chilli, full boil eggs (cut egg in to half, throw away half of the yolk and stuff the filling in the hole), and etc..stuffing technique is very much in mastering it. Thats why I still can't do with tau fu yet. Now outside selling RM0.70 per pc.

Cooking part, hot boil oil, slightly fried the filling part only. Do not fried the whole piece. Remember just slightly fried, when it turns a bit yellowish, you can take it out. Next, put in garlic and a little bit tau chu sauce, fried it and add water. Put in all the yong tau fu piece and let the water ¾ cover it, braise it till it soft.

Tip:- For pieces which fast to get soft, like lady finger, put it in at last with others.

Happy trying.