Stewed Pork With Rice Vermicelli

Stewed Pork With Rice Vermicelli

Yesterday, there were about 15 of my husband friends who came to our house

for a late Chinese New Year celebration.  It's a yearly affair.  

Usually, it would be earlier but this year, time was not on our side so 

we scheduled it to yesterday night.  Cooked this for them and one of my husband's

friend wife cooked other fried foods.  All of those men are big eaters and

also drinkers.  They came around 7.30 pm and left our house 

the next day around 5.00 am. I cannot tahan (stand) my sleepiness

and went to sleep at around 3.30 am and woke up around 10.00 am

to clean up the whole house.  My husband also wake up early to help me out.

We all had good laugh, company, food, drinks and playing cards. 

Well, Chinese New Year with food and drinks but without playing cards

won't be called Chinese New Year.....  :)

I don't play cards and drink hard liquor but it is quite interesting and exciting to watch 

them do it.   All of us had fun and will meet again next year.

2 cans(383 g) Stewed Pork Sliced.

250 g Choy Sum Vegetable (wash, drain and cut into desired length).

*1 pack (400 g) Rice Vermicelli (soak for less than 10 minutes).

*Note : Do not soak for too long, if not your fried Rice Vermicelli will

break in pieces like the top photo.  I prefer the Rice Vermicelli

not to break into pieces.  The choice is yours.

Sauce (mix well combined) :-

 1 tablespoon Oyster Sauce / 2 tablespoons Soya Sauce /

2 tablespoons Dark Sauce / 1 tablespoon Chinese Wine /

2 teaspoons Pepper.

Some minced Garlic.

Open up the two cans of Stewed Pork Sliced and pour all into a bowl.

Heat up the wok with 3/4 tablespoon of cooking oil and stir fry

the garlic until slightly brown.

 

 Add in all the Stewed Pork and cook for 3 minutes and keep one

side the Stewed Pork except for the sauce from the Stewed Pork.

 Pour in two chinese rice bowls of water and cook untul bubble surface.

 Add in the Rice Vermicelli and cook until soft.

 During half way cooking, I pour in another two bowls of water

because the sauce is drying up.

Once you pour in the 2nd batch of 2 bowls of water,

add in the Choy Sum Vegetable.

 Once the Choy Sum is cooked.

 Add in the mixed sauces and mix until well combined.

 Lastly, add in the Stewed Pork.

 Mix until well combined.  You noticed that the stewed pork is

quite big in pieces.  You just use your spatula and cut it into smaller

pieces while you are cooking.

Note : While you are cooking, just adjust the fire to circumstances.

My fire is from high to medium and medium to high.

My family said it is flavourful.

In fact, I cook double for this dish because I know our friends will

love to eat it. At the end, nothing was left behind.

Action said a thousand words. 

See my smiling face   :)

Vegetarian Glutinous Rice With Mushroom

Vegetarian Glutinous Rice With Mushroom

Today is the last day of Chinese New Year 

and also celebration of Valentine Day.

Would like to post this snack before the end of CNY.

I cooked this dish on the 1st day of CNY because

all eight of my sisters in law refrained themselves from eating meat on the

1st day of Chinese New Year. Your eyes must be wide open by now

upon reading "eight sisters in law".  Yeap, my mother in law has

nine children and my husband is 5th.

This snack was finished within 10 minutes and I should have made 

more because some did not have the chance to eat it because all

those brothers in law including nieces, nephews and their children

(grand nieces and grand nephews) are also eating it.

This recipe was given by my dear colleague, Stephanie Chua and

I have amended some of the ingredients.

 400g Glutinous Rice (soak overnight, more than 8 hours) and then

wash it until the water clear.

12 pieces of Dried Chinese Mushrooms (soak until soft and squeeze 

out the water and cut into desired sizes).

 Mix the cleaned Glutinous Rice with 1 tablespoon of cooking oil and

steamed for 20 minutes in high fire.  Take out quickly and fluff the

glutinous rice and steam again until the glutinous rice is cooked.

Once cooked, take it out from the fire, fluff it and leave at one side.

Note : No need to put water with the glutinous rice when you are steaming it.

 Heat up the wok with 1 tablespoon of cooking oil and add in the

cut Chinese Mushroom and stir fry for 2 minutes and add in the

1 tablespoon of Vegetarian Oyster Sauce.

 Mix until done and leave at one side.

 Add into the wok, the cooked steamed glutinous rice and 

fry for one minutes in medium fire.

 Add in 1 tablespoon Dark Soya Sauce,

1 tablespoon Soya Sauce, 1 tablespoon Vegetarian Oyster Sauce

and 1 teaspoon Pepper and mix until well combined.  Season to taste.

Note :  Mix sure the sauce are mix thoroughly before adding into

the glutinous rice.

 Add in the cooked Chinese Mushrooms.

 Mix until well combined.

Vegetarian Glutinous Rice With Mushroom.

Hope you, your family and friends have a great Chinese New Year

and may this Year of the Horse brings you, your family and friends 

a joyful, successful, prosperous and healthy year.

Dried Cranberry Chocolate Chip Cookies

Dried Cranberry Chocolate Chip Cookies

Yesterday evening, I saw this recipe from Alvin's blog, 

www.chefandsommelier.blogspot.com

and without any delay, I make it this afternoon for 

my mother who is a vegetarian.  It is delicious, soft and buttery.

I have changed some of the ingredients since I don't have it.

Thanks to Alvin's wife for sharing this recipe.

*Red colour is my modification.

70g Dried Blueberry (Dried Cranberry)

227g Butter

250g Flour

1/2 tsp Salt

50g Powdered Sugar (Icing Sugar)

50g White Chocolate Chips (Twin Chocolate Chips)

 The Cranberry above is not that clear, so I took this photo.

 Add in the Butter and Powdered Sugar.

 Cream until soft and combined well.

 Add in the Flour and Salt.

 Mix well with spatula until smooth dough forms.

 Lastly, add in the Cranberry and Twin Chocolate Chip.

 Mix well.

It is easier to handle the dough if we chill it.

 Roll out to thickness of 10mm and cut with pastry cookies cutter.

 Bake around 15 - 20 minutes at 180 Degree Celsius.

Place into container once cool.

Simply delicious.

Do you want to bake now?

While baking, my daughter already had a few pieces.