Tuesday, January 22, 2008

Saturday ... is a day I love most

I luv Saturdays, especially if darling gal is back home from college. I would cook dishes that takes a bit more time to prepare on a weekend. Simple meals on weekdays for I am a working momsie.

Piggy gal is very much like me , hehe, adventurous when it comes to food. Piggy boy is more picky on his food just like the dad and not adventurous at all. But, he loves tofu however way it is cooked. Guess it is not hard to prepare a tofu dish. Must remember to look out for a tofu recipe book the next time I visit Popular Book Store. Need to explore more on tofu cooking otherwise he will be sick of eating the same tofu recipe. Steamed tofu with oyster sauce and garlic oil, fried tofu with minced meat and fresh oyster mushrooms, ma po tofu and stuffed fish paste tofu are his favourites.

This is what I cooked for dinner last Saturday.

Braised Spare Ribs With Black Mushroom

Ingredients :

1/2 kg pork ribs - cleaned and drained dry
10 dried black mushrooms ( soaked till soft )
3 pieces "tong gui "
5 pips of garlic 1 tbsp of cooking oil
1 tsp thick soya sauce
2 tbsps oyster sauce
500ml water

1 tsp of corn flour 2 tbsps of water
Sauteed garlic and porkribs in a little bit of oil till fragrant. Add in tong gui, black mushrooms and stir fry for a few minutes. Add in the thick soya sauce, oyster sauce and stir fry for a few minutes. Add in the 500ml water and braised till ribs are tender and cooked. Add in thickening last . Ready to serve when gravy thickens.

Steamed Siakap With Hot Sour Sauce


1/2 portion of Siakap fish

Paste Ingredients:

5 chilli padi - finely chopped
3 pips of garlic - finely chopped
one sour plum mashed
1 tbsp bean paste
1 slice of ginger - finely shredded


Prepare the paste by blending all the 'sauce ingredients' together. Rub a bit of salt on the fish and add the sauce onto the fish. Heat up the steamer and when the water boils, put in the fish and steam for 7 to 10 minutes depending on the size of the fish. Do not over steam for best results.

Fresh Oyster Omelette


300 g fresh oysters, 1/2 carrot - finely shredded, 10 stalks of garlic chives- cut into 10mm length, 3 eggs - grade C, 1 tsp sesame oil, 1 tbsp of cooking wine, dash of pepper, a pinch of salt, 2 tbsp flour for coating


Wash and clean the oysters and drain dry. Marinade the oyster with the cooking wine and sesame oil and a pinch of salt. Beat up the eggs, add in the pepper, salt, garlic chives, shredded carrots.
Meanwhile coat the marinated oysters with 1 tbsp of flour , then put all the oysters into the eggs mixture.
Heat up a non-stick pan and using a big soup spoon, scoop up the eggs mixture with one oyster each onto the pan . Turn over to the other side when it is lightly brown. The omelette is ready when the oyster is cooked through. Eat it while it is still hot. Dip it with hot chilli sauce or wasabi.

Watercress Chicken Soup


200 grams of watercress
3 chicken thighs ( removed skin )
7 red dates seeded
3 pips of garlic crushed
1.5 litres of hot water

salt to taste


Put the 1.5 litres of hot water to boil. When it boils, add in the chicken thighs, red dates and garlic. Boil over a low fire for 1/2 hour. Add the watercress and continue to boil over low fire for another 1/2 hour. Add salt to taste. Remove from fire and serve hot.


Truly we had a wonderful dinner last Saturday . It was not just the food we enjoyed but the warm fellowship we had with each other. Exchanging news and exchanging opinions of lastest topics really brings the family closer together.

At times, I wish I could be a better cook...well I promised to be one in the near future. *wink*

Quote taken from " Words to Warm a Mother's heart "

When God thought of mother, He must have laughed with satisfaction - so rich, so deep, so divine, so full of soul, power, and beauty, was the conception! - Henry Ward Beecher

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