77. Our Food Diary Apr2020
during the initial CB lockdown period
- black fried noodles with recipe
- mixed veggies with black and white fungus
6 April 2020 Mon
before CB Lockdown or 1-Month Stay Home
Prawn & Sotong Tom Yum Soup with Tung Hoon Salad
30 April 2020
Beef patties and leftover curry!!
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| look at my curry ... on the 3rd/4th day!! |
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| beef patties - seasoned with hp sauce, tomato ketchup, grainy mustard, salt, black pepper, chilli flakes/powder, then mix in chopped onions, pounded fresh garlic, cornflour, stir till sticky, then add oil, 1tbsp |
29 April 2020
fried yellow hokkien noodles with leftover stir fried veggies,
egg, sambal blachan and tomato ketchup.
the taho brand sambal blachan is spicy but quite nice for sambal kangkong and mee goreng.
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| cooked green apples with sugar, lemon juice and lemon peel - for the pork loins |
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| Pan Fried Pork Loins - seasoned with salt, white pepper, japanese fragrant soya sauce, baking powder, water, cornflour, fried garlic oil |
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| shitake & king oyster mushrooms fried with garlic and oyster sauce |
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| roast chicken thighs seasoned with grain mustard, hp sauce, tomato ketchup, black pepper & salt - used leftover gravy to season the beef minced balls/patties |
28 April 2020
Alow's Chicken Curry!!
1. Chicken & Veggies
- half chicken
- chicken wings, thighs and drumsticks
- peas & carrots
- potatoes
2. Spices
- mixed seeds x1 tbsp
- mustard seeds x2 tsp
- cumin seeds x4 tsp
- fenugeek seeds x2 tsp
- cloves x6
- cinnamon stick x1
- star anise x3
- green cardamon x6-8
3. Herbs
- ginger x1 inch
- onions x1 big, sliced
- green chillis x3
- garlic x3
- curry leaves 4-5 tbsp
- limau purut (kaffir lime leaves) 2-3 leaves
- coriander roots, coriander stems & leaves x4-5 bunches
- tomatoes x6 big, cut into chunks
4. Curry Powder Mix
- Alagappa meat curry powder x5 tbsp
- garam malasa x3 tbsp
- salt & water - mix into a paste
Cooking Method
1. fire - low heat,
2. fry spices in oil. (don't burn them)
3. add a bit of salt then add the herbs.
4. fry till fragrant, add chicken, mix and cook.
5. then add curry powder mix/paste.
6. fry till fragrant, then add water
7. add veggies, fried shallots/onions and stew curry
8. add salt, fish sauce, soya sauce, lime juice to taste
9. add tomato ketchup or tomato paste x2-3 tbsp to taste
10. garnish with coriander leaves and stems
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| look at my curry ... on the 3rd/4th day!! (30 apr 2020) resembling japanese curry now LOL |
21-27 April 2020
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| black noodles - thick black sauce, sugar, sesame oil, oyster sauce |
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| Boiled vegetables with a little butter (melted into the hot veggies), salt and black pepper |
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| Pan Fried Pork Loins - seasoned with salt, white pepper, japanese fragrant soya sauce, baking powder, cornflour, fried garlic oil |
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| Grilled Chicken seasoned with HP Sauce, Tomato Ketchup, Tobasco Sauce, Salt & Black Pepper |
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| Tomato Salsa - Cherry Tomatoes, Red Shallots, Lemon Juice, Salt |
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| Chunky Apple Sauce - Green Apples, Sugar, Lemon Juice, Lemon Peel x1-x2, pinch of salt |
17 April 2020
Jamie's Chicken Macaroni Soup in Myanmar!!
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| Lol burnt the garlic pork with szechuan veggie |
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| minced beef patties seasoned with onions, raw garlic paste, ketchup, chilli sauce, HP sauce, tobasco, wholegrain mustard, salt, pepper - white & black |
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| szechuan vegetable with poek - again!! |
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| pork fried with black sauce, salt, sugar (1tbsp), black pepper (a lot) optional - chinese wine, sesame oil christen likes it so much he needed more rice to go with the sticky black sauce! |
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| Cheng Tng Dessert - white fungus, red dates, barley, dried longans, dried tangerine peel, pandan leaves, rock sugar, gula melaka |
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| gula melaka |
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| stir fried sweet peas in oyster sauce with black and white fungus, wolf berries |
5 March 2020
omg where have you been?
I MISS YOU CHICKEN MACARONI!!
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| the simplest homemade chicken macaroni soup - we had ALL the basic ingredients from Alow's recipe, but i didn't have all the other ingredients i normally have, eg baby corn, fresh mushrooms, tomatoes, iceberg lettuce, etc because of CB stay home / lockdown due to Corvid19 |
yellow pack - braised chicken wings
white pack - sng bueh - sweet red pickled (not sure which fruit)
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| my students from Shandong, China, gifted me these snacks. the ones in the golden wrapper - beef jerky pink pack - freeze dried red dates yellow pack - braised chicken wings white pack - sng bueh - sweet red pickled (not sure which fruit) |
9 April 2020
Yong Wee's mutton stew LOL he can cook!
4 April 2020
Veggies!!
1. Stir fried Chayote (mirliton squash)
2. Boiled Bean Sprouts - seasoned with...
- salt,
- raw garlic (pounded finely),
- korean sesame oil,
- light soya sauce
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| fried kuay teow with 4 eggs and leftover chicken - 1 piece breastmeat |
2-3 April 2020
Cantonese Beef Brisket Stew - Gnao Lam
Beef Brisket
- soak in tap water, throw water with blood and rinse beef
- stew with the following ingredients in room temp water
Fuyu - red fermented bean curd - 1 piece
Star Anise - 3-4
Cinnamon - 1
Cardamons - 6
Cloves - 4
Bay leaves - 1
Dried Chilli - 2
Shallots - 2
Ginger 1" piece
Garlic - 1
5 Spice Power - 1 teaspoon
Dark Soya Sauce
Seseme Oil
Shaoxing Wine
Salt to taste
Black & White pepper
Sugar
here is one recipe for beef brisket (HK style) from a youtube channel
2 April 2020
Beef Brisket... $13/kg
the block of beef brisket costs me $19.
so that's around 1.46kg
in the pic, i have half of the amount i bought.
that would be about 730g, costing around $9.50
Chinese Braised Beef with Daikon and Tendon Recipe
Link: https://youtu.be/Fx7Z3aqoDz4
Prep Time = 45 min
Cook Time = 2 hours
INGEDRIENTS:
- Beef Brisket or Chuck Roast
- Beef Tendon
- Daikon Radish
Aromatics:
- Star Anise
- Cardamom
- Bay Leaves
- Cloves
- Garlic
- Ginger
- Green Onion
- Dried Mandarin Peel
- Cinnamon Sticks
Braising Liquid:
- Light Soy Sauce
- Oyster Sauce
- Hoisin Sauce
- Dark Soy Sauce
- Shaoxing Cooking Wine
- White Pepper
- Rock Sugar
STEPS:
1) Rinse the tendon.
2) Roughly chop some ginger and green onion.
3) Boil the tendon for 45 minutes. Add a bit of Shaoxing cooking wine to aid in the process.
4) Peel and cut the daikon into 1 to 1.5 inch wide pieces.
5) Cut your beef brisket or chuck roast into 1 to 1.5 inch cubes.
6) Soak the beef for 30 minutes to draw out the blood and impurities. You can also boil it for 15 minutes.
6) After 45 min, drain and rinse the tendon in cold water.
7) Heat a stock pot. Add a bit of oil.
8) Char aromatics: star anise, cardamom, bay leaves, cloves, garlic, ginger, green onion, dried mandarin peel and cinnamon sticks.
9) Sear the beef.
10) Add the braising liquid base seasonings: light soy sauce, oyster sauce, hoisin sauce, dark soy sauce, Shaoxing cooking wine and white pepper. Mix thoroughly.
11) Add the tendon. Mix thoroughly.
12) Top off the meat with water to complete the braising liquid.
13) Bring the pot to a boil.
14) Remove any impurities that surface.
15) Bring it down to a simmer and add rock sugar. Cover and simmer for 1 to 1.5 hours.
* Periodically check on the beef. You don’t want the beef to be too tender as the daikon will be added later subjecting the beef to more cooking time.
16) After 1 to 1.5 hours, add the daikon and simmer for additional 30 min to 1 hour until the daikon is soft.
17) After 30 min to 1 hour, add a cornstarch slurry (equal parts cornstarch and water) to thicken the stew.
18) Enjoy with some freshly steamed rice! Please like, comment, share and subscribe if you’d like! Thank you for watching!
* Fun fact: In restaurants, this dish is usually cooked and served in a beef clay pot!
Beef brisket
star anise
5 spice powder
cinnamon
cardamon
bay leaf
orange peel
sugar
ginger
garlic
onions
spring onions
coriander
daikon (white carrot)
oyster sauce
light & dark soya sauce
sesame oil
shaoxing wine
chu hou sauce
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