Memories in the Cooking

My family had this at a zichar stall and we loved it. It is not easy to cook pork liver as it has to be cook just right, tender yet not bloody. Ingredients: - 500g of pork liver, sliced but not too thinly - 3 tablespoons of huatiao wine - 1 tablespoon of oyster sauce - 2 tablespoon of light soya sauce - 1 tablespoon of sugar - pepper - 300g of ginger, sliced thinly - 150g of spring onions, cut into large strips - 1 tablespoon of cornflour - 4 cloves of garlic, peel of skin Procedures: 1) Marinate pork liver in huatiao wine, oyster sauce, light soya sauce, sugar and corn flour for 30 minutes. 2) In a claypot, add 1 tablespoon of sesame oil. Fry ginger and garlic until fragrant. 3) Add pork liver and 2 cups of water. 4) When the sauce boils, add spring onions. Serve.

My husband is a Hakka and one famous Hakka dish is Fried Yam Abacus. However, making yam abacus is very tedious. So, I decided to 'cheat' a little and use store-bought yam cake. It does taste a bit like Fried Yam Abacus. Ingredients: - 500g of yam cake, cut into chunks  - 200g of beanspouts, washed  - 3 Chinese sausages, sliced - 250g minced pork - 5 Chinese mushrooms, cut into strips  - 100g of spring onions, chopped  - 50g of fried shallots  - 1 bulb of garlic, minced - 5 shallots, sliced - 1 tablespoon of oyster sauce  - 1 tablespoon of dark soya sauce  - 1 tablespoon of light soya sauce  - 1 tablespoon of huatiao wine  - pepper  - 1 tablespoon of sugar  Procedures: 1) In a frying pan, add some oil and pan-fry the yam cake chunks until they are slightly crispy at the sides. Set aside yam cake chunks.  2) Stir-fry garlic and shallots until fragrant.  3) Add mushrooms, sausag...

I found some pre-made carrot cake at the supermarket. Looks like it is now convenient to make fried carrot cake at home, the way we like it - black, white or both. Ingredients: - 1 kg of carrot cake, cut into small pieces - 200g of sweet pickled radish - 10 eggs, beaten - 1 bulb of garlic, minced - 10 shallots, sliced - 100g of fried shallots - 2 tablespoons of dark soya sauce - 2 tablespoons of sugar - 2 tablespoons of fish sauce - pepper - 200g of spring onions, chopped Procedures: 1) In a frying pan, add minced garlic and sliced shallots and fry until fragrant. 2) Add pickled radish and carrot cake. Fry until the carrot cake dices become soft. Set aside half the portion. (Black carrot cake) 3) Push the carrot cake dices to the side of the wok. Add half of the beaten eggs to the wok and fry them into omelette. Mix the carrot cake and the omelette together. 4) Add dark soya sauce and sugar. Mix well. Serve with fried shallots and chopped spring onions. (Whit...

Okay... My mother loves this dish, my husband loves this dish but I am not really very enthusiastic about this dish. Bittergourd is like the durian of vegetables. Either you like it or you don't. But for the love of my family, I will still gladly serve it at my dinner table. Ingredients: - 1 bittergourd, cut into thin slices  - 10 eggs, beaten  - 1 tablespoon of oyster sauce  - 1 teaspoon of sugar  - pepper  Procedures: 1) In a frying pan, add some vegetable oil and stir-fry the bittergourd until soft. Add some sugar and fry well.  2) Add beaten eggs and fry them into omelette. Mix well with the bittergourd slices.  3) Add oyster sauce and pepper. Serve.  

I love tofu and century eggs. So, this dish is naturally my favourite! Ingredients: - 2 blocks of soft tofu, sliced - 4 century eggs, diced - 1 tablespoon of oyster sauce - 1 tablespoon of light soya sauce - 1 tablespoon of sesame oil - half tablespoon of sugar - 3 large tablespoon of fried shallots - spring onions Procedures: 1) Place tofu in a steaming plate. 2) Top up with century eggs. 3) In a mixing bowl, mix oyster sauce, light soya sauce, sesame oil and sugar. Drizzle on the tofu. 4) Steam tofu for 15 minutes. 5) Top up with fried shallots and spring onions. Serve.

I used to think that clear fish soup is very bland. However, I realised that with some ikan bilis and chicken bones, the fish soup can have a very robust taste. Ingredients: - 400g of Toman Fish slices - 1 chicken back - 6 tomatoes, quarter - 1 ice-berg lettuce - 2 piece of seaweed - 10 slices of ginger - 100g of ikan bilis - 1 chicken cube - 2 tablespoons of Chinese Huatiao wine - 1 tablespoon of sesame oil * add some fried garlic Procedures: 1) In a pot, add 1 tablespoon of sesame oil and fry the ginger slices until fragrant. 2) Add washed ikan bilis and fry until brown. 3) Add a kettle of boiling water. 4) Add chicken back and let the stock simmer for 1 hour. 5) Add tomatoes, ice-berg lettuce and seaweed. 6) When the soup starts boiling, add fish slices until just cooked. 7) Add chicken cube and huatiao wine. Serve.

This Pan-grilled Saba Fish a Japanese or a Korean dish? I am not very sure but this dish is suitable to be kept as leftovers for my weekday bentos. Ingredients: - 6 half-slices of Saba Fish  - 3 large onions, sliced  - half a cup of mirin  - half a cup of light soya sauce  - 2 tablespoons of sugar  - half a cup of sake  - 1 teaspoon of dark soya sauce  Procedures: 1) Pan-fry the Saba Fish. It takes about 5 minutes per side. Set aside the fish.  2) In the same pan, add mirin, light soya sauce, sugar, sake and dark soya sauce. Cook until the sauce starts boiling.  3) Add sliced onions. Cook until the onions are soft.  4) Add the Saba Fish on top of the onions. Let it simmer until the sauce is reduced. Sprinkle some spring onions on the dish. Serve.