Porridge for dinner

I have ulcer, a super big and painful ulcer now. (oucchh…!) I can’t eat anything that is hard to bite, not even normal soft bread. My ulcer has made me feel pain in my mouth and neck too. I start having this ulcer since Saturday but it is getting worse because on Sunday night, I ate BBQ chicken, spicy stir-fried clams, a truly good lesson for me.

So I have been eating soft food these few days. Tonight, if nothing turns well and I am still getting the ulcer, I will seek for professional help the next morning.

Okay, enough for my ulcer speech.

I want to introduce you what we eat for dinner today. We normally have lots of vegetables, some or no meat and dessert. Since I am still having this ulcer sticks inside my mouth, I want to get rid of it with some garlic. We will have lots of garlic! All of these garlics will go inside my wok!

Then, I will just do a simple stir-fry, with greens of course. The rest are just normal stuffs like marmite, pork floss and fermented bean curd.

Our dinner is not complete without fruit juice. We have fruit juice every day. Yes and these fruits will go into this to make juice. So tonight, we have 3 apples, 2 oranges and celery; it is super quenching and sweet!

Then of course, a dinner is not complete without dessert, we normally have ice-cream, or peanut (not this week) or just anything. Ben & Jerry ice-cream is great, especially this one with some liquor (liqueur), a grown-up ice-cream, not suitable for children.

Abalone Yellow Noodle Soup

We used to eat abalone during Chinese New Year only, meaning only once a year and that means luxury!

But, why CY and I eat abalone during this period of time? We are lucky! We got someone sent us this as present so instead of just letting it sit in my kitchen cabinet, I want to try cooking this with just noodle, a luxury noodle! Yum yum...haha... never once in my life did I have such an opportunity to cook noodle with ABALONE!! Can I believe it? Now I believe!

Ingredient:

• keep the abalone soup to flavour your soup
• 200ml of water
• Abalone, sliced
• some dried scallop
• 300g yellow noodle, 150g per person
• one whole sponge gourd/luffa 丝瓜, peeled and sliced

Instruction:

With a pot of boiling water and abalone soup base, put in some dried scallop, cook for 30 mins or so, slice abalone, and cook just a while, do not cook very long, put noodle and sponge guord, cook till soft, done!

Season to taste, you might not need it as the abalone soup has enough flavour!

It costs at least $25 per bowl, I feel so High class eating this!! Only when I am eating this, I know, I know...

Luffa 丝瓜 from wikipedia:

The luffa is tropical and subtropical vines which is eaten as vegetable.
Its juice is used as a natural remedy for jaundice. The juice is obtained by pounding the bitter luffa and squeezing it through a cloth. Bitter luffa seeds and dry crusts are also available and can be used for the same purpose.


CY is watching this crazy Japanese who can play organ so damn well, I had my jaw dropped while watching just now.

Enjoy!

Stir-fry Organic Amaranth 炒苋菜

It has been such....h a long time we did not stir-fry anything, as you can see from our posts lately. We finally found some time to stir-fry because we recently bought 2 big bunches of vegetable (edible amaranth) from my kampung. In order not to waste it, we WILL find the time to stir-fry somehow...forcefully. I don't quite like stir-fry nowadays because cleaning the huge wok can be quite a chore. I will think twice to stir-fry since I can easily find something from the recipe book to cook, stir-fry has become... relatively secondary. Hence, CY offered to stir-fry the vegetables, I happily obliged! (有口福了！)

This is really an Asian greens, as you can see from the above. I guess it is not so suitable to make salad because it is quite acerbic without cooking beforehand, hence I will not recommend to use this as salad, but using it for stir-frying is just awesome!

Source: http://www.evergreenseeds.com/edamasred.html

This is a unique edible amaranth widely grown in Vietnam and Southeastern Asia. Plants grow very well in warm climates, suitable for growing all year round in subtropical and tropical areas. Fast growing vegetable can be harvested 30 days after sowing. Young leaves and tips are very tender and delicious, excellent for salads and stir-fry. Beautiful plants are also good for container or backyard growing as oranmental plants. Easy to grow.

Instruction：

Lots and lots of garlic is recommended, we used a whole garlic, finely chopped.
Heat oil, fry garlic till brown, add greens, stir heat in high heat, as quickly as possible, you might want to add just a little water to have the steam effect, but the greens will release liquid when stir-frying. Add soya sauce in the end of cooking, taste and serve with rice immediately.

Lately, I find this song quite interesting and would like to share with you all, I think everyone should think that he/she is awesome too!

Scrummy Roasted Chicken Warm Salad

This dish was prepared about 2 weeks ago during the start of our 3-week break. CY had this inspiration and this urge out of nowhere (or may be from Jamie or Michael Smith or someone), he INSISTED to cook this, of course I happily obliged because IT HAS BEEN 2 MONTHS SINCE HE COOKED A SCRUMPTIOUS DINNER (minus those breakfasts, baked beans, sandwiches, fried eggs, etc., which I do not considered as elaborated as this one). So I have to post this online but have to wait for his turn to provide the recipe.

I decided to leave the kitchen entirely to him since I have been cooking quite a lot (but those were repeated recipes so I will not post them again) and shall take a step back. He cooked this without a real guideline. I knew he always rely on something to start with. I wondered how he could cook up a meal without a real recipe initially. But he somehow got this recipe imprinted in his brain, so without much delay, the oven was hot, everything was done, just needed to wait for the drumstick to come out from it.

The wait was 1 whole hour, but it was the dinner worth waiting for. The drumstick was so tender, yet the skin was so crispy, stir into the salad, quickly served on the table, yum yum~~

Crispy and tender chicken, three for two of us, still not enough to go around, sad....We have to settle more with dark chocolate and vanilla ice cream.

Stir, stir....!