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"Sha-wer mummy!!"
I ran out of corn flour, so the sauce was not thick enough.
At the same time in another stove, I boiled some Heinz alphabet and number pasta with some cubed carrots for Baby. This portion is enough for lunch, dinner and deep freezing:
Before adding the dark sauce and remaining soy sauce into the sauce/ingredients, I scooped up some of them from the wok and poured in on Baby's pasta. I don't like putting too much seasoning into Baby's food. Here's how Baby's pasta looks like:
When it has cooled down, I put it into containers for deep freezing:
And this is for the 2 older gals: I seldom buy yee mee for the gals as I feel uncomfortable with one of the ingredients called 'ash' used to make the noodles. I wonder what ash is. Could it be the remains of fire or some kind of chemicals that makes the noodles so tasty? I wish someone could give me an answer on this.
Baby enjoying her Cantonese style pasta.
1) 'Jai choi' (braised vegetarian dish consisting of wood ear fungus, golden needle mushrooms, dried mushrooms, glass noodles, Chinese cabbage, soy bean sheets all cooked with 'lam yue' (red colored fermented soy bean cakes).
2) Stir-fried vegetarian vermicelli consisting of big onions, carrots, cabbage, wood ear fungus and vermicelli.
Macro shot of the jai choi (vegetarian dish), eaten with red cut chillies.My 3 gals helping themselves to cookies and snacks while watching TV. They have been nibbling on these cookies the whole day. Check out my cili padi, hogging the canister of cookies!