On Christmas Day, met up with Peks in around 1pm to go Petaling Street's wet market to get some ingredients for dinner. stopped by the famous yong tau fu at the wet market.
first round only.
damn shiok! so long never go there d. i remember last time only 40cents per piece. then secondary school time it's 60cents. now it's 90cents per piece!!! damn expensive. but still taste as good as i remember. we ordered another few more pieces of fried fishballs cos it's damn nice.
of course cannot forget the super yummy chee cheong fun!
my fav.
simple but definitely delicious! i seriously like this super smooth chee cheong fun! best thing is.. it's only RM1.70 per plate! (but i remember last time it's only RM1.20 but still it's cheap ok.)
after lunch, went to Bangsar Shopping Centre cos Peks have to do some work. waited til 4.30pm only can go back to her place and start cooking.
look who came as special guest!! *kiss* dunno why that day she suddenly got this bad habit of winking.
Fried rice that turned out like fried porridge cos the wok is too small and the rice, i put too much water. fml. major fail. but actually taste quite okay lah. i'm gonna put up the recipe tho (eh.. it works normally when i cook at home okay).
Ingredient:-
rice, prefer leftover rice from the day before
french beans, diced
garlic, chopped
chicken breast, diced (can substitute with pork,beef, whatever meat you want. normally i use lap cheong or lunchoen meat)
egg
soy sauce
oyster sauce
pepper
actually fried rice is the easiest thing to cook. heat oil, add chopped garlic. when it turn brown, add meat and cook until welldone. add french bean, stir a bit and add eggs. then add soy sauce, oyster sauce and pepper. then add rice and fry for about 3minutes and you're ready to serve.
actually it's damn easy to cook fried rice lo.. i cannot think of anyone who can't cook fried rice.
next dish!
fried nam yu chicken!
ingredient:-
chicken, i bought 2 whole drumstick and 4 wings, asked the guy to cut it into pieces for me. can use chicken wings only or pork belly also.
Nam Yu i think it's called red bean curd in english.
Siew Heng wine (chinese cooking wine)
egg white
flour
shallot
i cook with my own instinct. below is just the estimation of the measurement of ingredients to put, i don't really measure.. just estimate.
to marinade the chicken, blend shallots and squeeze one cup of the juice out and mix into the chicken (if you're lazy, can just put everything in after you blend or in my case, don't have blender so didn't put shallot), put 2 cubes of nam yu and maybe 3-4 tbl spn of the nam yu sauce, a pinch of salt, one egg white (can use whole egg if you're lazy to separate it), 2-3 table spoon of cooking wine and for flour, i estimate only. so just put maybe half bowl (the small rice bowl that chinese use to eat) or maybe a full bowl if u like.
marinade at least one or two hours. then deep fry it until it turns red.
done.
see? damn simple!
ahh.. i shall blog more about simple recipe next time! :P
tips: if you're not sure if it's enough taste or not, after you marinate, taste it to check the taste. yes. it's raw and abit eeeww but that's the way i test try the flavor. of course, spit it out after that. just tasting the flavor not eat it.
to balance the meal, i cooked watercress. lagi simple. oil, garlic, stir fry, done.
then came the highlight dish of the day:
Nam yu pork belly and lotus root stew.
this one is cooked by Peks. she doesn't normally cook but this time, she called her mom for recipe and stewed this yummylicious prok out!! *salivate
surprisingly yummy. hehe. i'll try to cook it at home next time also very easy.
oh, actually i made Konyaku jelly also.
while eating, we watch tvb drama.
of course, with a bottle of wine after meal. courtesy of Shirley. oh, she made salad too.
bored after dinner
what else to do when bored??
CW™ lah of course!!
my potential successor.
bai! *runs* dun keel me.
