It was real hectic for me this morning but well spent. As Chinese New Year is just around the corner, supermarkets are packed with shoppers rushing for the CNY goodies. And this momsie joined them too. I don't like last minute shopping thing, so I joined the crowd and had most of the shopping done. Phew.... what a relief. Every year we see the same scenario, long queue at the paying counters. I enjoyed watching women gathering round the "nga ku" section , jostling and picking the best 'nga ku' and you can hear them talking to each other on how to prepare the " nga ku fritters " a delicacy for the CNY. Heehee... I would pretend to pick some "nga ku" just to gathered some tips from them . Good information, though I haven't tried it out. Maybe, next year will try make the " nga ku fritters ".
Pomelos are the family favourite besides the mandarin oranges. So I bought six pomelos .... will ripen just in time for CNY. Will get the mandarin oranges next Saturday.
Being in the mood to cook something spicy for dinner, I bought some nice prawns and petai. Piggies love petai so I decided to cook them my signature dish - Sambal Tumis Petai. And I also add in another dish , " Yong Tau Foo ". This dish takes a longer time to prepare though.
The dishes looked yummy delicious...haha piggies better not complain otherwise the next time they won't get to eat it again. Momsie will go on strike. (",)
Sambal Tumis Petai
200 grams petai
300 grams fresh prawns (shelled)
50 grams dried shrimps ( coursely pounded)
10 dried chillies ( soaked and removed seeds )
1 small bowl of shallots
2 stalks of serai
half thumb sized fresh kunyit
1 thumb sized belacan
100 ml tamarind juice
a tsp of sugar
3 tablespoon of cooking oil
Heat up the wok and add in 3 tablespoon of cooking oil . Stir fry the ground ingredients till fragrant. Add in the dried shrimps and continue to stir fry for another 6 minutes under low heat. Add in the petai and stir fry till half cooked, add in the prawns and tamarind juice. When the prawns are cooked , add in a tsp of sugar to taste. Remove and serve hot.
Yong Tau Foo
4 fresh red chilli
5 lady fingers
1 long brinjals
4 pieces of brown tofu( cut diagonally)
10 pieces fresh black mushroom
6 pieces of tau foo pok ( cut into half)
Filling paste ingredients
1 pkt of fish paste
50 grams of dried shrimp ( coursely pounded)
300 grams minced pork
a small piece of salted fish fillet ( optional)
Sauce for the Yong Tau Foo
2 tablespoon of bean paste ( tau cheong )
1/2 teaspoon of thick soya sauce
3 pips of garlic ( finely chopped)
1/2 tablespoon of sugar
a dash of white pepper
1 small bowl of water
3 tblspoon of water
2 tsp of corn flour
Mixed together the filling paste ingredients and stir together with a pair of chopstick till the mixture is sticky. Sprinkle a pinch of salt for taste. If using salted fish, omit the salt. The paste is now ready for stuffing. When all the stuffing is done, heat up the wok and lightly fry the stuffed chilli, brinjals, lady fingers, tau foo pok and the mushrooms till it is cooked. Arrange the cooked yong tau foo on a serving dish.
Meanwhile heat up the wok, add in a teaspoon of cooking oil, stir fry the garlic, bean paste till fragrant, add in water , thick soya sauce, sugar and simmer for 5 minutes. Add sugar to taste and add in the thickening last. When the sauce is ready, pour over the yong tau foo and served hot.
Wow.. after a hard day slogging in the kitchen, it was worth it, seeing the smiles on my piggies' face when they sat down for dinner.
Quote taken from " Words to Warm a Mother's Heart "
A mother's love is the heart of the home. Her children's sense of security and self-worth are found there. - anon