Weekend Sunday dinner

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I anyhow cooked, they chin cai jiak.
DINNER to serve 5A2C with my parent.
– Braised pot which served pork belly, quail eggs, braised mushroom, dry bean curd skin served with homemade chilli.
– Stir fry xiaoBaicai
– Stir fry sambal Ladyfinger served with baked silverfish
– Homemade crispy fishpaste doufu served with homemixed chilli.
– Rice of the day: red + brown rice
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LOR bak
I luan luan add one
Soya sauce, oyster sauce, light soya sauce, water, garlic
Cinnamon stick n star anises.
After pork belly and quail eggs are done. Add in pre deep fry bean curd skin. I used store bought ones.
For thickening of sauce, add abit of potato starch.

This is the prefry bean curd skin I bought
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Thinny slice the lady finger. Stir fry with chilli mix and onion.
This is the chilli I used which can be bought in market groceries stalls. Yet to see in malls supermarket yet.
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Shallow frying…
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To make the fiahpaste doufu
Recipe here: homemade fish paste doufu

To get the crispy layer outside
Coat it with potato starch and fry it n serve hot.

The chilli sauce is using thai swt chilli swt + grinder chilli padi + a bit of vinegar + chopped corindor leaves.
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Rice to serve.

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