Here are some of the dishes that I wok-ed up recently:
Stir-fried red snapper fillet with ginger and scallions. This is the big girl's favorite dish. I'm thankful to my regular meat seller who's ever willing to accommodate to my requests to debone my chicken and fish and cut them into the sizes that I fancy so that cooking them will be a breeze.
For this dinner, I also prepared rice cooker chicken rice, minced pork and blanched mustard greens.
Next dinner...
Silky smooth steamed egg and sauteed organic cabbage with carrot strips and homemade fish paste.
I have now mastered the skill of producing silky smooth steamed egg ;)
Next dinner...
Sweet and sour minced pork pattie.
Our girls love the ubiquitous Gu Lo Yuk (sweet and sour pork) dish. This 'tai chow' dish is very pleasing to the palate because of the flavorsome sweet and sour sauce, paired with an assortment of colorful vegetables, all in one plate.
I have always wanted to cook this dish but the thought of how tedious and messy deep frying the pork is always turns me off. So I replaced deep fried pork with shallow fried minced pork and the outcome was just as good. Mine is a healthier version minus the many different types of bottled sauces (plum sauce, Lea & Perrin, rice vinegar and oyster sauce).
On a side note, have you ever read the list of ingredients on the bottle of your oyster sauce? It contains MSG and a host of other food additives and preservatives. That's a big NO NO for me.
I used lots of minced garlic and big onions...
And lots of ripened tomatoes too to impart the sweet and sour flavors, with red and green capsicums and cucumbers. For the seasoning, I used a dash of tomato ketchup, organic shoyu and organic brown sugar.
That was my first try in cooking this dish and there will definitely be a another round soon as the girls loved it. The next time, I'll toss in some fresh pineapples and a dash of Worcester sauce for a tangier taste.
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