What is your dinner?

[TheAnswer]

Jennifer:

TheAnswer:

My dinner was too filling. No room for any dessert. Didn't expect the wrap to be that filling

Popiah is filling but one becomes hungry again soon as there is little oil in the popiah.

Are you hungry now :evil:

Nope. Had too many wraps (Japanese crispy chicken). Feel sleepy.

[Jennifer]

Pork dumpling recipe


For our case, the amount of minced up vegs = amount of pork.

1. fine chop cabbage, big onion, shiitake mushrooms and garlic to a minced
2. season this mixture with white pepper, light soya sauce, oyster sauce
3. season minced pork with minced garlic + shallots, white pepper, light soya sauce, oyster sauce
4. mix the veg mixture and the minced pork tge
5. add sesame oil
6. add a beaten egg
7. add some corn flour
8. wrap with ready to use dumpling skin (I use the brand JiaJia white colour dumpling skin)

originally planned to steam, end up boiled in water.

If using water to boil, once the water bolls, add a little oil into the boiling water.

Also do not put too many dumplings all at once into the boiling water to avoid overcrowding. Cook in batches. Once the dumpling skin changes colour and the dumpling keeps floating, use a slotted spoon or a sieve to scoop it out.

This brand dumpling skin is quite thin and it breaks easily. Need to be careful when scooping out.

Sometimes I add minced prawns, Hubby remarked it is tastier with prawns.

[TheAnswer]

Jennifer:

Pork dumpling recipe


For our case, the amount of minced up vegs = amount of pork.

1. fine chop cabbage, big onion, shiitake mushrooms and garlic to a minced
2. season this mixture with white pepper, light soya sauce, oyster sauce
3. season minced pork with minced garlic + shallots, white pepper, light soya sauce, oyster sauce
4. mix the veg mixture and the minced pork tge
5. add sesame oil
6. add a beaten egg
7. add some corn flour
8. wrap with ready to use dumpling skin (I use the brand JiaJia white colour dumpling skin)

originally planned to steam, end up boiled in water.

If using water to boil, once the water bolls, add a little oil into the boiling water.

Also do not put too many dumplings all at once into the boiling water to avoid overcrowding. Cook in batches. Once the dumpling skin changes colour and the dumpling keeps floating, use a slotted spoon or a sieve to scoop it out.

This brand dumpling skin is quite thin and it breaks easily. Need to be careful when scooping out.

Sometimes I add minced prawns, Hubby remarked it is tastier with prawns.

Can I fry the dumplings instead?

[Imami]

Jennifer:

Tonight's dinner:


1. Pan fried cod fish (the children hate this, but are forced to eat once a month)
2. Steamed pork dumplings with cabbage, onion, mushroom all minced up
3. Carrot+Onion+Tomato soup

If the delivery from Taka comes earlier, maybe I will go out to buy a box of silken tofu to add into the soup.

Still considering whether I should do a egg drop into the soup? Like a bit crowded hor?

Why don't like cod fish? This is one of our fav fish and it is a staple at home. We eat at least 3 times a week, the other days are other fish.

[janet88]

Son loves pan fried cod…but cod is ex and only he loves it. We do not really like fish although high in DHA. We are meat eaters…son said we are more carnivores than omnivores.


That kikkoman teriyaki sauce is the thick sauce…there is a marinade one (more watery) which I use to turbo grill chicken…then just before fully done, i add a little of this thick one to enhance the taste.

[Harlequin]

Imami:

Jennifer:

Tonight's dinner:


1. Pan fried cod fish (the children hate this, but are forced to eat once a month)
2. Steamed pork dumplings with cabbage, onion, mushroom all minced up
3. Carrot+Onion+Tomato soup

If the delivery from Taka comes earlier, maybe I will go out to buy a box of silken tofu to add into the soup.

Still considering whether I should do a egg drop into the soup? Like a bit crowded hor?

Why don't like cod fish? This is one of our fav fish and it is a staple at home. We eat at least 3 times a week, the other days are other fish.

Hi, Imami

You got the right \"type\" of cod fish!! :hi5:

In Japan. there are 2 types of cod fish for general home cooking-- 白い鳕 and 油鳕. The one that is more popular is the whiter and less translucent; it's the \"authentic\" 鳕, 白い鳕 , which is the steamed cod fish dish served in restaurants. Crispy on light pan frying, almost no oil, less fishy and sticky....

Unfortunately, most of the supermarkets in SG passed off the cheaper 油鳕 as 白い鳕 cod fish.

油鳕 is full of oil, when fried, produce excessive amount of oil, can be as much as a Chinese table spoon from a 50g of fish steak... it is only good for braising by adding enough of corn flour and other starch to absorb the oil.

[Harlequin]

Dinner was in-flight, by SQ… Japanese, as usual.

[cherrygal]

Why fry the cod? I always steam the cod and pour the HK style soy sauce over it. DS loves cod.


Tonight was liver w leeks in spicy bean sauce, stir-fried beef for the kids, corn carrot soup, blanched spinach, and a baked beans w luncheon meat (leftovers) & potato combination. DH polished off the baked beans dish.

[buds]

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[buds]

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