Lok Mei Soup

Lok Mei Soup

Since I was a kid, my mother occasionally cooked this soup.

This soup is sweet and nourishing.

It is called "Lok Mei Soup" because it has 6 types of herbs.

Just go to the Chinese Medicine Shop and tell them that

you wanted to buy one packet or more of "Lok Mei" ingredients.

6 types of herbs.

Wash and drain.

1/2 chicken or kampung chicken.

Some pork ribs (tell the butcher that it is to boil soup).

Wash and drain.

Pour all the Lok Mei ingredients and meat into a pot.

Then pour water to 3/4 of the pot.

Boil with high fire.

Around 30 to 45 minutes, you will notice a lot

of bubble surface, lower down the fire and then scoop out

all the bubble with a sieve.

After that, boil again with medium fire for another 2 hours.

Look like this after 3 hours.

Turn off the fire and then sprinkle some salt.

Once ready, pour into soup bowl and serve with hot rice

and other dishes.

Happy Cooking and Drinking.

Stir Fried Pork

Stir Fried Port

This dish taught by my dear mother.

Ingredients A :-

Sliced Pork Belly.

1 sliced chilli.

4 pips of sliced garlic.

1 diced onion.

Ingredients B :-

1 tablespoon dark soya sauce.

2 tsp chicken stock granules.

2 tsp castor sugar.

1 tbsp light soya sauce.

4 tbsp water.

3 tablespoons of cooking oil.

Heat it up.

Pour in all the ingredients A and stir well.

Once half cooked.

Pour in all the ingredients B and stir well.

Cook until the sauce is half dry or going to be dried

(depends on your preference).

If you have kids, then it is good to have some sauce

to mix with the rice.

Dish out into serving plate and garnish with chopped

spring onion and chopped cilantro.

Eat with hot rice.

Century Egg, Carrot And Potato Porridge

Century Egg, Carrot And Potato Porridge

Century Egg...you will love it, if you eat it together with pickled ginger.

Well, this time, I am cooking Porridge with it together with Carrot and Potato.

Wash 1 1/2 cup of rice and drain.

Pour in some salt and oil (foreground).

Mix thoroughly and marinade for 1 hour.

(By doing this way, your porridge will be smooth in texture)

2 Century Eggs

Under the running water, scrap off the husk.

Peel off the Century Egg shell.

Soak with water for 2 minutes only.

If you prefer not to, it is still ok.

Chop into pieces and keep aside.

One carrot and one potato, wash, peel and dice.

With the rice, pour water to the pot (1/2 level).

Once boil, lift up the cover.

(Remember to watch over the pot while boiling)

Pour in the carrot and potato.

Turn the fire to medium, and while boiling, remember to stir occasionally,

if not, your rice will burnt underneath.

Keep on boiling and stirring until the water has been

lessen, if the taste is not enough,

pour in more salt.

Once look like this, then turn off the fire.

(If the porridge is too thick, then pour in hot water and stir,

repeat the process until to your liking)

Pour in the chopped Century Eggs and mix well.

Pour the ready porridge into serving bowl.

You can sprinkle some sliced ginger or chopped spring onion.

As usual, my whole family will finish off the whole pot.

Carrot And Potato Porridge

Carrot And Potato Porridge

On Thursday, my son received his Cambridge A Level Examination

result and Yahoo....!!! he has passed but unfortunately,

he cannot celebrate it because he is in pain from the extraction of his

wisdom tooth. It is a major operation and doctor said will take

about a month to heal. Pity him, his face is swollen and has to

take soft food only. Today, I am cooking Carrot and Potato Porridge for him.

Next week, he will be starting his Bachelor of Law.

Wash 1 1/2 cup of rice and drain.

Pour in some salt and oil (foreground).

Mix thoroughly and marinade for 1 hour.

(By doing this way, your porridge will be smooth in texture)

One carrot and one potato, wash, peel and dice.

With the rice, pour water to the pot (1/2 level).

Once boil, lift up the cover.

(Remember to watch over the pot while boiling)

Pour in the carrot and potato.

Turn the fire to medium, and while boiling, remember to stir occasionally,

if not, your rice will burnt underneath.

Keep on boiling and stirring until the water has been

lessen, if the taste is not enough,

pour in more salt.

Once look like this, then turn off the fire.

(If the porridge is too thick, then pour in hot water and stir,

repeat the process until to your liking)

Scoop into serving bowl, sprinkle some pepper, sesame seed oil

or some chopped spring onion or coriander.

Isn't it look delicious, my daughter and I also eat it........

By evening, all the Carrot and Potato porridge is gone.

Stir Fried Mixed Vegetables "Chap Choy" - Version 1

Stir Fried Mixed Vegetables "Chap Choy" Version 1

To Malaysian Chinese, we called it "Chap Choy".

To some, they eat it during the 1st and 15th of the month for praying purposes.

Abstain from eating meat on that day...only vegetarian food.

Ingredients from left to right (wash and drain).

Mung Bean Vermicelli (Sohoon) - Wash and soak for less than 5 minutes

Chinese Dry Mushroom - Soak for 1 hour or until expanded

Fried Bean Curd Balls (Tow Foo Pok) - Just rinse quickly

Dried Black Fungus (Mok Yee) - Soak for 1 hour or until expanded

Cabbage - Cut, wash and drain.

Ingredients from left to right (cut).

Mung Bean Vermicelli (Sohoon) - No need to cut

Chinese Dry Mushroom - Trim off the stem and cut mushroom into half

Fried Bean Curd Balls (Tow Foo Pok) - Cut into half

Dried Black Fungus (Mok Yee) - Slice into desired sizes

Firstly, boil the Chinese Mushroom and Black Fungus until soft.

Dish out and drain.

Secondly, boil the Mung Bean Vermicelli for less than 2 second.

Dish out and drain.

(My mother told me that by boiling the Mung Bean Vermicelli,

it won't soak up all the sauce)

Heat up the wok and pour some oil and heat it up further.

Stir fry Chinese Mushroom and Black Fungus for less

than 5 minutes and then pour in the cabbage and

stir fry until the cabbage soften.

(while you stir fry the cabbage, please pour in 100 ml to 150 ml of water,

to avoid drying the food)

Then, pour in the Mung Bean Vermicelli and Fried Bean Curd Balls

and stir fry until soften and pour in some salt, pepper and

vegetarian oyster sauce.

Once done, pour into serving dish.

Now you have Healthy Vegetarian Mix Vegetables dish!

Simply delicious! Eat with piping hot rice.

If I cooked extra, I will put the extra into container

and put into the freezer for later.

My dear daughter will heat it up when she found out that

day dinner is not up to her liking. (This is her favourite dish).