Archives for posts with tag: What’s for dinner

Made the pork bone broth this weekend and finally got to try it with noodles. IMG_0141.jpg

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Meatless Monday meal – vegetable (purple yam, cauliflower, tofu, onions, carrots and potatoes) coconut curry with brown rice. Dai Bee agrees only this coconut curry makes the brown rice tastes so good. IMG_0138

Made dinner with our new toy (sous vide) again tonight. Bought some rib eye steak and let it slow cook to the perfect temperature. Seared it both sides for a minute, and it’s all done. The meat came out very juicy and flavorful. According to the boys, they are much better than the ones in the restaurants! We may never cook steaks any other way again…

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.”

Our Wednesday nights are back to the basketball court with practices. So it’s more like eat-n-go kinda dinners. I prepped most of the ingredients last night. This fried rice wrapped in lotus leaf took about 30 minutes to cook (using bamboo steamer). I’ll will definitely make it again, especially in some of those chilly nights in winter!img_9966.jpg

I have always loved the chewy and slightly spongy texture of the braised EFu noodles (yee-meen 伊麵). They are very common in Chinese restaurants. These noodles tend to go with straw mushrooms and Chinese yellow chives (or sometimes with crab meat). They are supposed to be dry, and not all restaurants make it right (tend to bring it out with sauce). This dish is on the higher price mark on the menu. Today, decided to make it and can’t believe how easy to make them. I’ve added some homemade XO sauce to give it a little kick.IMG_9994

Hot hot hot today, so I didn’t feel like slaving away in front of the stove. Instead, roasted some veggies (red peppers, eggplants and zucchini) for meatless Monday meal! The boys are not big fans of these particular vegetables. Just sandwich them with focaccia bread and mozzarella cheese, they ate it without much complaints.IMG_9961Also learned how to roast bell peppers today (thanks youtubers!). IMG_9956

Dinner tonight. Made a huge mess when I topped over the plate of spare ribs. Half the sauce spilled over the table. That’s why the plate looks a bit messy. LOL IMG_9943To get that tenderness from the spareribs, make sure to soak it with generous amount of corn starch. I soaked it for a few hours stirring it every now and then. Afterwards, rinse well and dry them. I steamed the spare ribs using this sauce. I used to make it from scratch – buying the ingredients separately. When I saw this in the supermarket, I thought to give it a try. It was delicious considering I didn’t pre-marinate the ribs in advance. I used two heaps of tablespoons of this plum and soybean sauce and lather all the spareribs. Steam it for 20 minutes in high heat. Garnish it with some green onions.

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Vegetarian day and I’m running out of ideas. Searched online and came up with this yaki soba recipe. The ingredients are like any other stir fried noodles, the difference is the sauce. I’ve searched online on some simple homemade yaki sauce and it consists of: oyster sauce, soy sauce, ketchup, rice vinegar, sugar and some Worcestershire sauce. I pretty much have everything except the last item. I wasn’t gonna go out to get it, so I left it out. I tasted the sauce and it was fine to me. IMG_9893I threw all in the ingredients in, stir fry and pour the sauce over it. Thank goodness for the griddle! Voila, my first time making the yaki soba (without really knowing how it really taste) and it was pretty easy. IMG_9896Ah Lo and Mr. Piggy are not too crazy about the whole wheat noodles, and Dai Bee was too hungry to tell the difference and ate two plates! Personally, I thought it was pretty good and can’t wait to try it again (except using pork next time).IMG_9899