Lunch

[buds]

Yumz... :drool:

[vinegar]

Jennifer,

wah…u r good cook…just like buds…muz learn fr. both of u…

may i know which brand of hua tiao wine u use? I use rice wine all the time…

Biw,can kids take hua tiao wine ?

[vinegar]

Jennifer:

buds:

No wonder you were easy on the lunch intake. Just look at that dinner menu! :drool:


Can take picture of the stir fry bitter gourd with fish slices for me? :please:
What type of fish do you use for this dish?

Oh oh.. and the steamed fish, how do they like it marinated? :please: :please:

Steamed fish marinate? dun hv. Just half a tomato (cut into slices), one shittake mushroom (cut into slices), a dash of hua tiao wine n a dash of soya sauce. My boys like it this way less work for me

I hv done the stirfry bittergourd in the past, taste wise so-so only. Hubby usu. very diplomatic when it comes to commenting my cooking :evil: Tonight, try out another method of cooking:

1. saute garlic + fermented black beans
2. add the fish slices
3. add the bitter gourd slices + chilli padi + wolfberries
4. seasonings - hua tiao wine + light soya sauce

maybe add an egg + oyster sauce? do you think this is ok???

Bittergourd, i just cooked this dish yesterday. My cooking method slightly diff fr urs. I added chicken wings into it. I marinated the chicken wings first wf soya sauce, oyster sauce & rice wine. Then i stir fried chicken first,when abt half cooked,I took it out.Then I fried the bittergourd wf fermented black bean+tau cheo paste,sesame oil,minced garlic+ginger,oyster sauce,pepper.

[vinegar]

i also added the shitake mushroom n chinese sausage into bittergourd,made it as one dish meal.

[janet88]

buds:

Thanks janet_lee88. Then, i can definitely affirm the chilli level. It's the hottest by far on buds' chilli scale. But yah, shiok.


Disclaimer : Shiok oni if you can tahan hor. :preen:

Buds dear,
That chilli is super hot...eating this level of spiciness is not helping to cool. I avoid the chilli at all costs...if kangkong is not placed near chilli, I will finish it...I love to eat kangkong. Tahu telor is absolutely yummy...confirmed Indonesian cuisine.

[TheAnswer]

Jennifer:

TheAnswer:

[quote=\"Jennifer\"]Lunch today: banana chocolate milkshake

Wah.. I will never be satisfied with just milkshake. I need more food.

Now is 3pm. I dun feel hungry yet. Drinking Lipton chamomile herbal infusion now.

Today dinner shall be:
1. steamed flower crab for hubby
2. stir fry bittergourd with fish slices for hubby
3. oven baked chicken wings for the children
4. steamed fish for the children
5. stir fry veg for children
6. stir fry celery w/mushroom for me

With such dinner, I must control lunch intake bcos whatever leftovers will go into ME :rotflmao:[/quote]Very tempting menu.

[TheAnswer]

Jennifer:

buds:

No wonder you were easy on the lunch intake. Just look at that dinner menu! :drool:


Can take picture of the stir fry bitter gourd with fish slices for me? :please:
What type of fish do you use for this dish?

Oh oh.. and the steamed fish, how do they like it marinated? :please: :please:

Steamed fish marinate? dun hv. Just half a tomato (cut into slices), one shittake mushroom (cut into slices), a dash of hua tiao wine n a dash of soya sauce. My boys like it this way less work for me

I hv done the stirfry bittergourd in the past, taste wise so-so only. Hubby usu. very diplomatic when it comes to commenting my cooking :evil: Tonight, try out another method of cooking:

1. saute garlic + fermented black beans
2. add the fish slices
3. add the bitter gourd slices + chilli padi + wolfberries
4. seasonings - hua tiao wine + light soya sauce

maybe add an egg + oyster sauce? do you think this is ok???

My DH also very diplomatic. Comment too much, he gets punished in the end.

[buds]

You spank him back? :idea:

[buds]

janet_lee88:

buds:

Thanks janet_lee88. Then, i can definitely affirm the chilli level. It's the hottest by far on buds' chilli scale. But yah, shiok.


Disclaimer : Shiok oni if you can tahan hor. :preen:

Buds dear,
That chilli is super hot...eating this level of spiciness is not helping to cool. I avoid the chilli at all costs...if kangkong is not placed near chilli, I will finish it...I love to eat kangkong. Tahu telor is absolutely yummy...confirmed Indonesian cuisine.

Well, lucky got aircon. Or else....

But i cudn speak for awhile. In fact, i think i was breathing out fire. http://www.cool-smileys.com/dragon-blowing-fire-at-smiley

[Jennifer]

vinegar:

Bittergourd, i just cooked this dish yesterday. My cooking method slightly diff fr urs. I added chicken wings into it. I marinated the chicken wings first wf soya sauce, oyster sauce & rice wine. Then i stir fried chicken first,when abt half cooked,I took it out.Then I fried the bittergourd wf fermented black bean+tau cheo paste,sesame oil,minced garlic+ginger,oyster sauce,pepper.

Is your bitter gourd the soft, very soft or crunchy version?

I do not hv tau cheo paste at home. Used to hv, but always ended up mouldy even though I kept it in the fridge. My boys do not like its taste, so I hardly used it. Very wasteful.

I find bitter gourd loses lots of fluid. My previous attempts ended up with watery dish. Do you encounter this prob?