Friday, March 8, 2013

Foodie Friday - International Women's Day, A tribute to the women in my life.

Today, March 8th is International Women's Day. This year I had the opportunity to meet a lot of wonderful, empowering, strong women through my volunteering work and it is a privilege working with them. In the midst of helping others, I too was on my own journey of finding and learning. I always believe that we are never too old to learn and I've learned that life is short, we don't have forever but we make the best out of every moment. So today as we celebrate IWD, I would like to pay a tribute to the wonderful women in my life. My dearest mummy, popo and Ruey's popo. Sharing some recipe passed down from them to me. (My mom trained me from a ZERO cook to now a junior chef that can whip up a dinner for a storm of 40 pax. Thank you mummy for teaching me how to cook, and my Bear do love eating my home cooked meals.) Enjoy:
Recipe 1:
 Mummy's Vegetarian Fried MeeHoon:
Ingredient: Ginger, Cabbage, Mushroom, Carrots, MeeHoon
Oil & Sauce: Olive Oil + Sesame Oil, Soy Sauce + Black Sauce, Water
Method: Heat wok with oil, then add ginger > mushroom > carrots + cabbage > sauce + water > cook till cabbage is semi soft > add meehoon and let it soak up the sauce > carefully stir fry the meehoon so you don't break them all apart > It's done when the meehoon had soak up all the sauce
Recipe 2:
   My popo's Vegetarian Chap Chye:
Ingredient: Ginger, Chinese Cabbage, Button, Straw, Shiitake Mushroom, Black Fungus (Wan Yu) Carrots, Dried Beancurd, glass noodle, Fatt Choy.
Oil & Sauce: Olive Oil, Red & White Fermented Bean Curd (Nam Yu & Fu Yu), Rock Sugar, Water
Method: Heat wok with oil, then add ginger > mushroom + black fungus + carrots > add mashed up fermented bean curds > cabbage + dried beancurds > water + rock sugar > cook till cabbage is soft > add glass noodle > carefully stir fry the glass noodle so you don't break them all apart > When it's almost done add fatt choy and stir it in.
Recipe 3:
Mummy's Black Chicken Mushroom Steam Rice:
Ingredient: Garlic, Ginger, Rice Mushroom, Chicken, Long Bean (optional), Spring Onions
Oil & Sauce: Olive Oil, Sesame Oil, Pepper, Soy Sauce, Oyster Sauce, Water
Method: Heat wok with oil, then add ginger + garlic > mushroom + chicken + sauce stir fry till chicken is almost done > add semi cooked chicken dish + long bean into the uncooked rice > cook rice in rice cooker like usual > garnish with spring onions.
Recipe 4: 
Ruey's popo's Penang Ju Hu Char:
Ingredient: Garlic, Dried Shrimp, Dried Cuttlefish, Mushroom, Carrots, Mung Kuang/Yam Bean
Oil & Sauce: Olive Oil, Sesame Oil, Pepper, Soy Sauce, Water
Method: Heat wok with oil, then add dried shrimp + cuttlefish > garlic > mushroom > carrots > yam bean > sauce > water > cook till soft
Recipe 5: 
My Broccoli Fried Rice:
Ingredient: Garlic, Onion, Broccoli, Eggs, Rice, Spring Onions
Oil & Sauce: Olive Oil + Sesame Oil, Garlic Salt, Soy Sauce, Black Pepper
Method: Heat wok with oil, then add onion stir fry till semi translucent then add garlic > broccoli almost soft > eggs till cook > rice > sauce + black pepper > stir fry till everything is well mixed > add in spring onions at the end and mix well and serve.
My mummy's tip is to stir fry the fried rice till it pops and you see jumping rice on the wok.
Then you'll have a perfect fried rice.
xx
Jun

No comments: