It's been a very very long time since I last posted due various reasons which saw me stopping blogging altogether. Nevertheless its still a deep passion of mine which I will slowly try to get it slotted back into my weekly schedule from this month onwards.

First of all, I would like to thank all those who continuously visit my blogs and left encouraging words and well wishes. As CNY is just a few days away, I would like to share one of my favourite recipe my mom always prepare during CNY and one I look forward to year after year. No doubt the steamed egg custard with pork recipe is as simple as it gets but somehow the thought of it with steamed rice and some stirred fry vegetables just drives me crazy.

HAPPY CHINESE NEW YEAR TO EVERYONE!


Ingredients
250g Minced Pork - may also use chicken or turkey
1 tsp Light Soy Sauce
1 1/2 tsp CornstachCornstach

1 tbsp GingerGinger
- minced
1 tbsp Green Onions - chopped finely
1/2 tsp Seasme Oil
1/2 tsp Pepper
1 tsp Cilantro - chopped finely

Egg Custard Mixture
2 Large EggsLarge Eggs
- beaten
1/2 cup Chicken or Pork Stock
1/4 tsp Vegetable Oil
1/4 tsp Salt to taste
1 tbsp Green Onions - chopped finely


Directions
1] Using a bowl, combine the following: pork with light soy sauce, sesame oil, pepper, cilantro, green onion, ginger and cornstarch
2] Mix well then place pork mixture into a steaming flat dish
3] In another bowl, mix the egg mixture ingredients together: eggs, chicken or pork stock, salt, oil and green onion
4] Pour the egg mixture over the meat
5] Remember to skim off any bubbles to ensure a smooth egg custard surface
6] Place dish into a steamer or wok and steam over medium heat for about 10 mins
7] Turn off heat then let the egg custard rest for 5 mins
8] Garnish with the finely chopped cilantro or chopped red chillies


Note:
You may also add slices of century egg and salted duck egg but add the yolk part only for the salted duck egg as the white part is just too salty.

For dinner this evening, I decided to prepare a main dish which I can snack on while watching the live Champions League Final match later in case I grew hungry or if things don't go too well for Liverpool and I might need to munch on something which isn't going to be messy.

So I decided to go with Fried Sweet and Sour Spareribs which is one of my brother's favorite dish when he was young as I recall. I understand recently from my mom that he is now into fish though and thats good cause its healthier. All in all, this delightful dish takes quite some effort but the end result is more than worth it especially when you first sink your teeth into the tantalizing piping hot ribs.

I had lots of fun preparing this delightful dish since it always reminded me of the good old school days rushing to get it hot at the canteen before the line become too long for little old impatient me. Don't be fooled by the look of this simple dish though cause it requires lots of preparation.

Once all the ingredients are prepared and ready, cooking it can be done in a jiffy. This dish can be found prominently to my knowledge in Ipoh, Penang and Kuala Lumpur; with many vouching that the Ipoh's version is the best. Anyways do give this a try and also kindly note that the following recipe is allocated for two person.


Ingredients
White Chinese Noodles
1 Chicken Breasts - sliced into strips

Time to rekindle a favorite hometown dish of mine which is the ever well-known Char Koay Teow. This is a must have every time I make a trip back and my favorite is located at Bayan Baru actually. Most local tourists would most likely know the Sister's Char Koay Teow located at Macalister Road better due to the publicity but I find it too oily for my taste although the prawns they serve are truly gigantic to say the least.

I have tried in my numerous attempts to get it to taste as close as I can to the ones found in Penang but being slightly health conscious, I could not perfectly match it since I refuse to use lard cooking this dish. The good news is the following recipe which serves 5 person is still as tasty without going overboard. Hope you guys enjoy it!

On Sunday evening, 8 of my better half's relatives came over for dinner and a few of them was their first time visiting our home. With so much pressure, I didn't want to disappoint them over this meal as I had a nightmare whereby the food might become the topic of conversation. So I prepared properly and thoroughly for this dinner.

As this was a more traditional chinese dinner, one of the dish I prepared was Kung Pao Chicken. I was so wary that I make sure all the ingredients were prepared and chopped that very morning. Do take note that this recipe is quite a large portion so divide it accordingly to your needs. I personally love the sweet taste with a tinge of spiciness to it.

Firstly I would like to thank everyone for their comments this week and also apologize for the lack of post as I was travelling due to the coming Chinese New Year. Upon my return this afternoon I decided to cook up something a little more unique in the spirit of Chinese New Year.

Preparing this Barbecued Pork Spare Ribs took quite some time but definitely worth the wait. It oozes tantalizing sweetness to any meal and in my opinion best served right out of the oven (or in my case Microwave Oven). It tasted so much different and tender as compared to purchasing it from the coffee shop where it is hung for most likely hours already.

Some weeks can be quite demanding and for me... this was the week. Thank god Friday is here and I just can't wait to rest for the next 2 days. It is during these times when I try to cook smart and with that I mean using similar ingredients which stays fresh for a few days or cook in larger quantities.

One of the easiest to prepare in large quantity would be Fried Rice and last week I made the aromatic Salted Fish version which fed us for 3 meals. Coming back late in the evening with tons of paperwork and blogging to do, this seem like a good solution. To be honest I personally didn't get tired of it although I must say eating it hot off the wok was the most delicious as the salted fish was crispy.

Ingredients
3 bowls of Cooked Rice - preferably 1 day old as not to be too moist
1 piece of Chicken Thigh or Breast - diced into small cubes
2 stalks of Green Onions - finely chopped
1 inch grated GingerGinger

2 EggsEggs

1 small piece of Salted Fish - chopped
Lettuce - cut into fine shreds
2 tsp of Light Soy Sauce
Salt to taste
Oil

Directions
1. Heat oil in wok or pan.
2. Add chicken cubes and cook for 3-4 mins.
3. Remove chicken and drain oil.
4. Add eggs and a pinch of salt
5. Scramble the eggs and when cooked remove it.
6. Add chopped Salted Fish and grated Ginger and cook for 10-15 secs.
7. Add cooked rice and shredded lettuce on to the pan. Stir well.
8. Add the cooked chicken and scrambled eggs.
9. Add light soy sauce and stir fry for 2-3 mins.
10. Serve hot.