Archives for posts with tag: food

With 4lbs of chicken wings, we didn’t need 3 dishes tonight. Don’t think about saving some for leftovers…IMG_0297Plus snow fungus soup…IMG_0304

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Overheard the boys’ conversation last night:

Ah Lo: I am fat, I need to lose this (pointing at his belly) so I can run faster.

Dai Bee: Me too. (Raises his shirt and slaps his belly). But I just need to exercise more. I can’t go on a diet. Mama’s cooking is too good.

Ah Lo: Yeah, and we eat it pretty much every day too.

Dai Bee: Yeah, I just can’t give up on that.

This makes me happy. It inspires me to keep making more healthy and delicious food for the kids.

Tomorrow is mid-autumn festival, so I invited my inlaws to come over for dinner. Back in the days, my MIL would cook up a storm and make sure the entire family comes home. Knowing how much of a pain for her daughters (and their significant others) to come to the city during weeknights, my MIL is a lot more casual about special occasions like these. That’s why I cooked an extra dish or two and invited them over.

These are not something you’ll see on their table. My MIL will make the exact same dishes for all the Chinese holidays. So I thought to make something besides the usual so they can try out something different – ha! Big mistake! I can’t say they enjoyed this meal much. Normally they would have two bowls of rice, but tonight they only had one. They hardly picked on the food. They are so set in their ways, even when it comes to food…LOL That’s ok. I have accepted that’s the way they are.

We (my boys and I) loved it and cleared most of it. IMG_0009

Skipping our meatless Monday today and made Hainanese chicken rice for the first time using the new toy – sous vide. Mr. Piggy bought this new tool almost a year and I’ve never gotten a chance to use it. He raved about it when he brought it home, but never touch it. Of course, he was waiting for me to do something with it. Finally today using the sous vide, we tried making the Hainanese chicken. Luckily he’s working from home so I can cook “remotely.” I prepped all the stuff last night and gave specific instructions for Mr. Piggy. Sorry the pictures are a bit blurry (they’re from Mr. Piggy’s phone). There’s not much cooking involved. Instead, just need someone to get it in the pot and remove it.

Chicken is cooked 3 hours at 75 degrees C using the sous vide.

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When done, give the chicken an ice bath and then air dry it for a good 3 hours.

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Voila! When I came home, I just need to cook the rice (using the chicken stock) and stir fry some greens. Dinner is served! The chicken is tender and juicy. My boys gave it two thumbs up and they claimed this to be ‘one of the better dinners.’

IMG_0001Though this doesn’t require much attention as the tool will cook to precision, however, you still need someone to “do the work.”

Attempted my first batch of the traditional mooncakes from scratch (and bombed it). There are many steps to it and it’s a great test of patience. Though I made some of the ingredients a head of time (golden syrup, the lotus paste and the dough), I was in and out of the house this weekend because of Ah Lo’s basketball tournament. It was hard for me to get this done correctly (with the time constraints). I am too embarrassed to show the end result. I won’t give up that easily. I will keep trying…

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My 2nd attempt in making the green onion buns, 1st one lacked the flavor, so I thought to give it another shot. This one was a bit saltier than normal. Will do it again, hopefully third time’s a charm!IMG_9924

This is what we’re having tonight: steamed chicken in lotus leaf plus some greens. This is the first time I’m steaming chicken wrapped in lotus leaf, together with dried lily buds, wood ear and dried red dates. IMG_9821The lotus leaf helps transfer the fragrance to the chicken, with all the other dried ingredients, this turns out to be a deeply flavorful and nicely-scented dish. The explosion of fragrant steam from the lotus leaf will definitely get me to try another dish using it. It’s a winner since the boys approved it!IMG_9822

Simple but flavorful meal tonight – lotus root cakes, garlic lemongrass salmon and eggplants over minced pork. Been trying forever to find ways to keep the hue of the eggplant. It seems every time when I stir fry or deep fry the eggplants, they turn out brown. With the less appealing color, I’ve tried many ways to work around it (adding salt to the water, adding oil, not covering lid, blanch it cold water, boiling water). This one is the best I did so far using this method: right after cutting it, I dumped it (2 at a time) in boiling pot of water, with white part facing up. I used the ladle to hold the eggplants all the way down until it’s soft enough. I don’t know if there’s a better way, but so far, this is the most color I’ve seen cooking the eggplants.

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Here’s what we are having for meatless Monday. I’m expecting some leftovers because both of my boys are not too crazy for tomatoes. I love tomatoes and wish my boys do too.

I used chicken broth to blanch the hairy gourd, different from how I normally cook it (usually stir fry with glass vermicelli). Hmmm…can add some more flavor to this dish.

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Meatless Monday is serving garlic chayotes, oyster mushrooms and chestnuts over a head of lettuce, and finally, stir fry enoki mushrooms, wood ear, with bean curd skin. Luckily, I always have the last couple of items at home which is a great help on meatless Mondays!IMG_9756With three dishes and a pot of soup, we still don’t have much leftovers for the boys to pack lunch the next day. They are making their own lunch after dinner (for those days we don’t have leftovers). The thought of me making cute little bento boxes for them not too long ago, shows that times have changed for sure. IMG_9761Untitled.png