This is a backdated post.
My mil cooked these dishes the week before she left for Hong Kong:
Chinese basil leaves omelette.
Stir-fried celery, yellow capsicum, fresh lily bulbs and sweet peas.
Pork chop with big onions and green peas sauce.
On another night, she cooked these dishes:
1) 2 types of steamed minced pork (one is with egg and the other is with preserved veggie - toong choy)
2) stir-fried yam with dried shrimps. She wanted to cook the yam with pork ribs but found out at the eleventh hour that there's no more pork ribs!
3) 'tai yee mar kar lui' (braised gourd with dried shrimps, left over char siew from lunch and glass noodles. I have no idea why this dish is called tai yee mar kar lui, which literally means second aunty's daughter is getting married, when translated from Cantonese to English lol!.
Braised Pork Ribs With Organic Japanese Pumpkin and stir-fried leek flowers on another night...
The flesh of the organic Japanese pumpkin is dark orangy/redish. Very tasty and creamy.
2 loafs of pumpkin bread made from organic Japanese pumpkin, organic sunflower seeds and kampung chicken eggs (free range chicken).
2 loafs of orange bread. The ingredients are orange rind, 1 medium sized bottle of marmalade jam, butter, milk, flour and free range chicken eggs.
Now that she's away in HK again for a few months, I gotta start cracking my head again to whip up tasty dishes that will whet my 3 fussy eaters' appetite, sigh...