My favourite Japanese bean curd & salted egg, all in 1. I'm loving it :P Not only me, my kids, hubby & grandma said it's delicious & looks nice. Heehee....
This recipe is from a book i bought last 3 years " Fun with Pork " from Low Beng Hoe, published by SEASHORE.
1 egg white ( avoided - i replaced with cornstarch solutions )
1/2 tsp salt
1 tsp sesame oil
100 ml water
Mince pork & prawns until sticky, then blend with Seasoning A.
Stuff pork mixture onto bean curd, sprinkle salted egg yolk on top, line on the evaporating dish & steam for 10 minutes, then remove from the evaporating dish.
Heat up the pot, cook Seasoning B until boiling, then dress on the Japanese bean curd and garnish with some spring onion. Serve.
Mid-year school holiday just ended. My kids & i had a 5D4N stayed in S'pore. We had a great & fun holiday there. But it was quite tiring for me to take care both my kids during the stay because my hubby din't follow.
My hubby miss my cooking so much during my holiday in S'pore. Hahaha :P The next day, i cooked dinner for my hubby & grandma although i'm still lazy & in holiday mood.
This is the dish i cooked that night Bitter Gourd Chicken that my mum used to cook.
3 chicken drum sticks ( cut into pieces ), marinade with 2 tbsps soy sauce
1 medium size bitter gourd ( cut into square )
1 tbsp fermented black bean
4 pips garlic
5 pieces ginger
1 tbsp sugar
2 tbps light soy sauce
1/2 cup water or more
Blend garlic, ginger & fermented black beans.
Heat up 1 tbsp oil, fragrant blended ingredients, add in chicken pieces, bitter gourd, sugar & soy sauce, stir-fry briskly until the colour of chicken pieces are changed.
Add in water & bring to boil. Cover & simmer at low heat for 20-25 minutes.
At last, thicken with a little cornstarch solutions.
This recipe is from a book i bought last 3 years " Fun with Pork " from Low Beng Hoe, published by SEASHORE.
