Memories in the Cooking

I have a bag of black fungus which has been sitting in the fridge for a long time. So, I decided to make good use of it today with this dish - chicken with black fungus. Ingredients: - 1 kg of chicken leg, chopped into small pieces - 100 g of black fungus, rehydrated and cut into small pieces - 3 tablespoons of light soya sauce - 2 tablespoons of dark soya sauce - 1 tablespoon of sesame oil - 3 tablespoons of huatiao wine - 2 tablespoons of corn flour - 1 tablespoon of oyster sauce - 4 cloves of garlic - pepper Procedures: 1) Marinate chopped chicken leg with light soya sauce, dark soya sauce, sesame oil, huatiao wine and corn flour for 1 hour. 2) In a frying pan, add vegetable oil and minced garlic. 3) When the garlic is fragrant, add chicken leg without the excess marinate. Fry until it is brown. 4) Add black fungus and half a cup of water. Let it simmer. 5) When the chicken and the black fungus is cooked, add the rest of the marinate. Add some oyster sauce and

My youngest son named this dish of roasted mixed potatoes, accompanied with bacon and truffle garlic mayonnaise, the Crazy Rich Potatoes! Ingredients: - 4 Russet potatoes - 3 Japanese sweet potatoes - 300g of bacon - 2 tablespoons of paprika - 1 tablespoon of sea salt - 1 tablespoon of mayonnaise - 1 clove of garlic, minced -1 teaspoon of truffle oil - pepper Procedures: 1) Peel the potatoes and boil them until slightly soft. Drain the water and cool them. 2) Line bacon in a single layer on a baking tray. Bake it at 220 for 20 minutes or until crispy. 3) Cut the potatoes into dices. 4) Remove the bacon from the baking tray. Using the same baking tray (with remaining bacon oil), place the diced potatoes in it. 5) Season with paprika, salt and pepper. Mix well. 6) Bake it at 250 degree celsius for 30 minutes until crispy. Stir occasionally to make sure all sides of the potatoes crisp up. 7) Cut the bacon into small pieces and mix well with the roasted potatoes. 8)

I remember a time before foodcourts and kopitiams started selling mee hoon kuay. In that distant past, mee hoon kuay was a dish that I only got to eat at home or at my grandmother's house. It was a communal dish as the whole family would help in making the dough, pinching it into small sizes and dropping little pieces into boiling water. I remember making the little pieces into many different shapes and identifying the pieces after the dish was cooked. Ahh... what wonderful memories in the cooking of this dish. Ingredients: - 2 cups of plain flour - 1 egg - 250g minced pork - a bag of sharp spinach - 4-5 dried mushrooms, soften and sliced - a handful of ikan bilis - 2 cloves of crushed garlic - ikan bilis stock - salt, light soya sauce, pepper, corn flour, dark soya sauce, sugar Procedures: 1) Add 2 cups of flour into a mixing bowl. Make a well in the middle, crack an egg in it. Add a pinch of salt. Mix all. Add 1/2 cup of water and knead the mixture into a dough.