Simple Mee Suah Soup For A Sick Mummy



Simply boil some water in a small pot, once water boils, add in the pork slices (had earlier marinated with some soy sauce, a little egg white and corn starch). Once the pork is cooked, add in one small bundle of mee suah(put under running tap water to wash as its a bit salty if u don't wash it, then only add into the boiling soup)  and season with just a pinch of salt. Ready in 2 mins.



Just a small bowl of mee suah and I feel better after eating.

 I am sick! My throat is burning, my rib cage is painful due to the constant bad cough. I feel weak and I am running a fever and yet I am still feeling hungry. Maybe its due to the medication, my tummy is rumbling. I need to eat something and everytime, when I am sick I tend to miss what my late father would have prepared for me when I fall sick, when I was still young. I miss him terribly. Its so sad for someone to be sick and have to prepare her own food because there's no other people at home except a little 4 year old.

Likes to eat this because its light and soupy & not oily at all. Funny thing is, its tasty eventhough its just some salt for seasoning. And the soup warms my stomach up and soothes my palate and throat. Maybe its the effect of the salt or maybe its the thought of my late father. Its comforting though I feel a bit sad now thinking of him.

Spareribs & Bitter Gourd in Black Fermented Beans

Planned to cook my favourite bittergourd and sparerib with black fermented bean. Can't find the usual black fermented beans as the grocery shops that sells it has closed for early today. Was searching for it at NTUC Supermarket when I found this. Hmm... decided to try it after reading on the ingredieant. Its within my acceptance.

Ingredients to prepare :

* About 350 to 500g of spareribs cut into small pieces (chicken pieces also can) - marinate with some soy sauce, 1/2 egg white and some corn flour.

* 1 medium size whole bitter gourd - cut into smaller rectangle, marinate with some salt and let it sit for a while, wash and squeeze away the water, set aside.

* 3 shallots (slice thinly)

* 5 slices of old ginger

Heat up some oil in the wok and add in the ginger slices, fry till light brown, add in the shallots. Once its brown, add in the the spareribs and stir fry. Add more oil when necessary. Fry till the spareribs is brown, then add in the packet of black bean sauce and mix well. Lastly, add in the bitter gourd and add hot water till the ingredients totally covered with the hot water. Cover the wok and let it simmer in medium flames till the sauce thickens. Since I prepared this dish that as got meat (the spareribs), all I need to do is to prepare another pot of simple fishball miso soup. Its enough for the 4 of us for dinner tonight.

Enjoy!

Fishball Miso Soup

Natural Fresh Seaweed. (This is a must have in my freezer)

Take a few strand of the seaweed & soak in water & this is how the seaweed will look like after soaking for awhile. Wash under running tap water to wash away the sands. Then drain and cut into smaller strips.

I always keep a packet or 2 of this kind of soft toufu in my fridge. Very useful and convenient and it won't get spoilt easily. Cut into smaller cube. If you prefer, cut into bigger squares also nice. This way, you can feel the smoothness of the toufu and it won't break so easily.

These are the leftover of the ingredients that I used to cook the dark soy sauce noodles and soup for lunch earlier.

Once the water boils in the pot, add in the fishballs and toufu first. After a while then only add in the seaweed. Do not cook the seaweed for too long as it will become sticky and yucky when u eat.

Add in 3 tbsp of yellow miso (not shown here as I have forgotten to take pictures, stir in some soup into a small bowl to mix well with the miso first instead of adding the miso directly into the soup as the miso will turn into clump and difficult to mix well) into the pot of soup. Cook for awhile over medium flames then lastly add in the spinach and finely diced green spring onion. You  may add in 1 beaten egg too before adding in the spinach and spring onion. Add some fried shallot if you have. Its ready to serve. Enjoy!

Dark Soy Sauce Noodles & Fishball Soup. (黑黑的面)

Another idea to prepare a quick lunch.

Ingredients :

- Choices of either yellow noodles/kuay tiow/bee hoon/mee tai mak
- Taugeh (blanched & set aside)
- For Soup : Fishball/toufu/stuffed toufu/fish slices/any meat & fresh chinese spinach
- Diced fresh spring green onion
- Fried shallot and oil

In a separate bowl, prepare 1 to 2 tbsp of light soy sauce, some dark soy sauce, a tsp of fried shallot oil/sesame oil (add some sambal/maggi chilli sauce if you prefer spicy one), stir & mix well.

For today,  I prepared yellow noodles and fishball soup with spinach. Simple and easy as only Vance and I will be at home for lunch. By preparing this dish, I can choose to prepare the amount we need rather than going out for a quick lunch at the same food court, same stuffs again as there will be a few days that my two elder kids need to stay at school till quite late in the afternoon.

First, put a small pot of water to boil. Blanched the cooked yellow noodles, take out & put under running tap water for a while then back to the boiling water again. Then quickly drain and add  into the bowl of soy sauce mixes. Mix well. Topped with taugeh and some diced spring onion and fried shallots.

Wash the pot, boil some water. Add in the fishball and toufu, once the water starts to boil. Add some salt or fish sauce and lastly add in the spinach. Topped with some diced spring onion & fried shallot with a bit of the oil, add a dash of white pepper powder and serve.

Enjoy!

Fried Mee Suah, Fried Tang Hoon & Avocados + Asparagus Fresh Milk

Fried Mee Suah

Fried Tang Hoon (Glass Noodles)

Avocados + Asparagus Fresh Milk

I have some friends in FB that love cooking & baking like myself and they are really good. We always share what we cook  and bake.

Fern's fried mee suah looks so tasty.Today Yu Lin cooked the same dish. I think it must be yummy and I decided to give it a try. I have to cook another plate of fried glass noodle since I don't have enough mee suah at home. Then I blend some avocados + asparagus with milk for dessert after the meal as the fried noodles are a bit dry.

That's a quick meal for dinner tonight.

Methods To Fry Chinese Glutinous Rice Cake - Nian Gao in Waffles????

Haha... what a wonderful morning.

See, just a 5.5" chinese glutinous rice cake can be prepared in so many different ways to eat. I don't know about other people but this year, I seems to be enjoying & having fun experimenting different ways of frying it. Hm... I always likes to do things my way. Who cares, as long as its yummy. Up till last year, frying the nian gao every CNY seems to be a disastrous task for me. I just don't know why, this year, it seems that every piece I fried turned out nice and wonderful.

Today, I suddenly had this crazy ideas of dipping the cake in the waffles batter that I am preparing for breakfast. Yeah, right! Waffles batter. Sandwiched the rice cake with steamed sweet potatoes, dip in the waffles batter and fry it!

Its is surprisingly crispy and the rice cake is soft and nice inside.

Try it! You will definitely love it like me!

Sugar Cane & Waterchestnuts Cooling Tea

Fresh Waterchestnuts - Washed & Cleaned

Put a few waterchestnuts into a plastic bag & smash it well. It used to be very messy whenever I smash it, until I found this simple method.

Purple sugarcanes.

Cut the sugar canes into strips as shown in the picture above.



The sugarcane & waterchestnut cooling tea.




The weather is extremely hot & humid. Almost everyone in the house is down with sore throat & cough.

I enjoy talking to the aunty at the vegetable stall as sometimes she will teach me how to cook certain vegetable or for example, this cooling tea which consists of only 2 main ingredients, the waterchestnuts (1kg) & the purple sugarcanes (2 big sticks - asked the vege stall helper to cut it into smaller chunk & after I washed & cleaned these, I cut it into smaller strips.)

Bring a big pot of water to boil (I used a 10L pot today). Add in the smashed waterchestnuts & sugarcane strips and boil in high flames for 20mins then lower the fire to medium flames & continue to boil for another 30mins with pot half covered.

After that, just turn off the gas and let the ingredients simmered in the pot and covered.

Serve warm after an hour or so.

Keep any leftover in the fridge and just heat up or drink it cold anytime.