Saturday, February 2, 2008

Procrastinator Hates Projects With Dateline

A very stressed up day at the office. Rushing to finish a project for the coming election is no joke. Every project has a dateline and mine is today. Final amendments to be done and plotting the drawings for the architect's signature before sending them off to the department concerned. Pheew..... now I can take a rest. Am really looking forward to the coming festive holiday.

Haha...I have the menu for the reunion dinner drawn up . Can't wait for the sumptous dinner. Piggy luvs eating very true... thinking of nothing but food all the time. This year we are not eating out, so momsie will be doing the cooking.

But tonight's dinner was simple enough . No one complained, so by looking at the empty plates after dinner proved ,either they are too hungry to notice or it tasted good. Whatever it is, I have done my best to come up with something like this after a hectic day at the office.

Lightly Fried Pork Fillets

300g pork fillets ( kar mui tiew )
2tblsp of cooking oil

2 tblsp oyster sauce
a dash of white pepper
2 tsp of dark soy sauce
1 tsp of cooking wine


Cut the pork fillets into thin strips . Season pork fillets with marinade for 1/2 hr - 1 hr.

Heat 2 tblsp of cooking oil in a wok. Add in the marinated fillets and lightly fried till meat is cooked through. Dish up and serve immediately.


Vegetarian Dish


1 small china long cabbage ( washed and cut into 1" length )
5 dried black mushrooms ( soaked overnight)
6 tau foo pok (beancurd puff)
10 strands of glass noodles ( soaked till soft)
5g of thin fungus (soaked and cleaned )
2 pieces of red nam yee (red fermented beancurd)
a few sticks of dried foo chok ( beancurd stick )
a few pips of garlic
a slice of ginger
3 tblsp of cooking oil
a bowl of water


Cut the cabbage into 1" length. Cut the soaked mushrooms , glass noodles and the beancurd puff into halves. Fry the beancurd stick in enough oil till it opens up and lightly brown. Dish up and keep the oil for further use.

Heat up 3 tblsp of oil in a wok. Add in garlic and ginger and stir fry till fragrant. Put in the red nam yee and fry for a short while. Add in mushrooms and thin fungus. After 5 minutes add in the long cabbage and stir fry for a few minutes. Add water and the fried beancurd stick and slowly simmer till all the ingredients are soft. Taste it. If it is not to taste, add in a pinch of sea salt. It is now ready for serving. It taste better when it is served hot.


Quote taken from " Words To Warm a Mother's Heart "

I looked on child rearing not only as a work of love and duty but as a profession that was fully as interesting and challenging as any honorable profession in the world and one that demanded the best that I could bring to it. - Rose Fitzgerald Kennedy

Note: The best motivation for all working momsie.

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