Dinner

Last 4 days…
Simmami is having a giveaway to 1 lucky winner for the 3rd anniversary sponsered by Feng he garden. To participate
Drop by:  https://simmami.wordpress.com/2016/05/26/giveaways-simmami-is-turning-3/

Back to dinner….

Doufu chicken nuggets for the kids using pan fried method. Both sick are still not fully recovered so no fried foods.

image

you can refer here for the recipe. I only change the pork to chicken.

image

We once had this jie Lan with silver fish in a hk chain restaurant and it’s freaky pricey..  so I decided to do my own version with lots of liaos
Stir fried jie lan with fresh mushrooms, carrots, fish paste tau kee served with baked silver fish.

image

image

image

Lastly soup of the day, recommended by the veg vendor I am familiar with. he said no need removed the seeds but I did.. Stood there dunno what to buy and he suggested using 毛瓜to cook soup.  So I used pork ribs, red date and wolfberries. VERY NICE – my gal said.

image

image

Dinner long Bean steam rice

Feeling so tired battling with 2 sick cats and I Dun wan more msg added into my brain…  so chin cai do a steam rice with whatever is available at home. One dish settle all.
And sng bao made up of the leftover fruit juice I juiced last week to fight the hot humid weather.

image

image

image

image

Friday dinner

Stir fry minced meat with basil though basil is wrong type but there’s a pot right infornt of me
So just make use of it. Everytime feel like ordering this outside but very very ex leh…  since there’s Basil leaves ard..  so 自己动手煮咯。。很下饭

image

image

image

image

Longbean egg omelette
My mum will tell u, 要她吃 豆。。会要了她的命。。hahaha yes tats how I always react *run* my plate away whenever she cooked it since young
BUT
Someone changed my impression of the long bean when I was working in the childcare. She managed to convinced me it’s was NOT so bad at all… and yes this is the only way I will eat long beans..  with CAI POR! I never failed not to eat this during lunch time with all my fellow teachers who were sold to this dish as well.

image

image

And bak gu teh using seah brand bak gu teh pack, dunno why today its so dark in colour, i didnt even add in any dark soya sauce.
  i used soft bones instead of bak gu. You tiao is a must to go along with. Nicely toasted to crispy and soaked in the soup to absorb it. I like orh lulu meat dip into dark dark soya sauce with chilli padi.

image

image

image

image

image

After cooking, the sick cat said she wan egg and meat patties … can i say NO? So here she goes..

image

And lastly … *announcement*

Simmami is having a giveaway to 1 lucky winner for the 3rd anniversary sponsered by Feng he garden. To participate
Drop by:  https://simmami.wordpress.com/2016/05/26/giveaways-simmami-is-turning-3/

GIVEAWAYS!!!! simmami is turning 3

– contest had ended –

Thank you participants for taking part. Out of 19 participants ONLY 6 had LIKE this post…
image
HOWEVER In order not to damp the mood. I had decided to give the rest a winning chance too.
BUT the 6 who are more qualified will gained themselves 3x more chance to win.

Results will be announced on 7th june at 8pm.
Stay tune.
———————————

image

TIME FLIES
SIMMAMI BLOG 要三岁咯
This year, I am so happy and honour to have Feng He Garden (click into their website) to sponser some goodies for 1 lucky winner who is visiting simmami.WordPress.com

Have you heard of Feng He Garden before? Am pretty sure this brand is popular in some Facebook group.
If you haven’t try it before,  here’s your chance to win a set of their products back home.

I have been using it not long they started in sg, from where you have to search high and low for it till now.. they have their retailing in most area of Singapore.
Do check out the nearest near to you here: Partners & Retailers

PERSONALLY I had hears some raves and comments about this product. The taste is sweeter compare to come brands that we are used to which comes in salty taste. Its really individual taste and how you make use of it to enhance your dishes.

I do appreciate winner will make good use of it to whip out some goodies from it. NOT WINNING IT and resale it away.

What you need to do is..  Very very very simple.

LIKE this blog post.
image

COMMENT on this post, why you should be the winner.

LIKE Feng He Garden page in Facebook.

LEAVE behind your name and email for ME to contact you if you are the winner.

– Winner must be able to self collect your sauces
at Jurong point or boon lay mrt/ pioneer/ Jurong east Mrt on either 11 or 12 June 2016.

CONTEST ENDS ON 4th June 2016.

WINNER will be picked and announced on 7th June 2016 on the blog post.

image

image

image

image

image

Alert alert.. Don’t miss this out

For those who are foodies and will be visiting the coming food fair in Singapore expo

Good news for you.

Feng he garden will having
2 NEW upcoming pastes launching at the Singapore Food Expo 2016 on 27-31 May @ Expo Hall 4 booth SA62.

image

Hairy squash with black bean sauce

Steamed hairy squash with meat and served with black bean paste. The squash are so cheap today. $1 for 1 piece. Then I realised the other stall is selling $1 for 2 pieces. Oh well, it’s OK.
So the dish is actually meant to replace bittergroud which I don’t dare to eat.
I said it turns out pretty awesome too though I had never taken the bittergroud version.

image

1 hairy squash – cleaned. Removed the skin and the seeds.

(A)
150g minced meat – I used collar pork
100g fish paste
3 tablespoon chopped carrots
1 stalk spring onions – chopped
2tablespoon egg white
1tablespoon water
1/4 tsp corn flour

1 tablespoon Corn flour to dust onto the hairy squash to hold onto the meat paste.

Gravy seasoning:
1tsp black bean paste – chop it up
1/2 tsp oyster sauce
A bit dark soy sauce for colouring
Corn starch for thickening

Seasoning: pepper and sesame oil.
( note I didn’t add in extra flavouring as the fish paste is salty and I have a gravy to add in)

Garnishing:
Some wolfberries soaked in hot water
Some coriander leaves

Methods

Marinate the meat paste for 30min. With all the ingredients in (A)

Prepare steamer for steaming. Make sure water is boiling.

Apply some sesame oil onto the steaming plate.

Dust some cornflour into the hairy squash. fill in the meat paste.

Put to steam under medium flame for 15min. Leave it in the steamer for 5min then remove the hairy squash onto serving plate. ( do not pour away the juice from the squash)

Heat up 1/2 tsp oil. Add in bean paste and stir fry it. add in oyster sauce, some dark soy sauce for colouring and the juices. Bring to a boil. (you can add in some water if you prefer morw gravy.) Thicken with corn starch.

Pour over the hairy squash. Garnish with wolfberries and coriander leaves and serve hot.

imagestuffed it fully so that it doesn’t shrinked much after steaming.

image The seasoning used for the black bean paste

image After steaming for 15min + 5min.

image
The bean paste, I had it chopped it smaller pieces
image

image

image

image

image