Here's a compilation of the no-frills dishes that she lovingly wok-ed out over the past few days :)
Below -
1. braised chicken with chestnuts and mushrooms.
2. sauteed brinjal with minced pork, chili and fermented bean paste (tau cheong)
Below -
1. On the foreground is a close-up picture of sauteed brinjal with minced pork, chili and fermented bean paste (tau cheong)
2. Blanched ladies fingers
3. Emperor's Dish (hot and sour Chinese mustard vegetable stew), which is my all-time favorite. If you have an excess of food from a party or dinner, keep the meat and 'transform' them into this very flavorful stewed vegetables dish.
Below -
1. Braised pork ribs with yam
2. Pan fried fish
3. Canned sardines with julienned kyuri, lime juice and onions
4. Stir-fried green veggie
5. Braised Indian long green karela (bitter gourd) with roast pork
Below - close up picture of braised Indian long green karela (bitter gourd) with roast pork (on foreground)
Below - this is the type of bitter gourd that the mil cooked. It's called India Long Green, which has a unique bumpy appearance of 'teeth' on the surface of the skin.
The smoother and light green variety of bitter gourd that we normally buy is called the Green Lover, as shown in the picture below. Both types of bitter gourd taste the same to me.
If you do a Google search, you'll be amazed to see the different kinds of bitter gourd in all shapes and sizes. Whatever the species, bitter gourd is bursting with nutrients and medicinal properties. Bitter gourd can treat skin problems, helps to maintain healthy liver, bladder and kidney, lowers blood sugar through increased metabolism of glucose, lowers cholesterol levels, among others.
TGIF to all my readers!! Our kitchen will be closed for the next 2 days, yipee!! I hope you'll have a very fruitful and relaxing weekend with your family and loved ones :)
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