Wednesday, February 27, 2013

Duck and Chicken Meat Porridge (Congee)

My step mother-inlaw had given us some duck and chicken meat before we drove back to KL, and I has been giving it some thoughts about what to do with all that meat. So one fine day while I was having a conversation with my sister, she suggested to make porridge with it. Brilliant idea kan? And the best thing is I don't have to add salt to the porridge because the meat is already seasoned.


Ingredients:
1 cup rice for two (rinsed)
Water (about 3 big bowls)
Duck and chicken meat (shredded)
Ginger and spring onions for garnishing.

I used my rice cooker to make the porridge. You can also opt to use a deep pot to make your porridge. For some folks, they might use chicken broth to make the porridge sweeter, but in my recipe I only used water. If halfway during the process you find you need more water, just add some hot water into the pot.

Place the rice and water into the rice cooker and hit the "Cook" button. Once the water is boiling, lift the lid slightly so that the water doesn't overflow, as it can damage the rice cooker. Stir occasionally to avoid the base from sticking. Add the meat and let it boil until you get the consistency you desire:

Teo Chew style porridge - watery, the rice hasn't completely broken down.
Cantonese style porridge - thicker, rice has pretty much broken down.

Monday, February 25, 2013

CNY 2013

Snippets of our Chinese New Year celebrations this year. Good company, good food, simple fun :)

A little nephew who couldn't wait to grow up.

My favourite CNY snack of all time.

What's CNY without more junk food right?

Pigging out with good friends.


Handsome fella kan?

Monday, February 18, 2013

Lotus Root and Peanut Soup

One of hubby's favourite soup at home, with lotsa peanuts!


Ingredients:
500 grams of pork spare ribs (or "zhu zien" - pork neck meat)
100 grams of peanuts (buy the ones meant for soup, not ground nuts. Buy more if you want to eat more)
8 red dates (not pitted)
1 dried squid
About 3 litres of water
Salt to taste

Blanch the pork in hot water to get rid of the musky smell, then set aside. Toast the dried squid for a few minutes in the oven toaster. Soak the peanuts in water overnight to soften it (preferably), if not, at least soak then for a few hours. Soak the red dates to soften them as well, then remove the seeds if you wish.

In a deep pot, boil the water first, then put all the ingredients into the pot, and boil at high heat for about an hour. After that, transfer it to a slow cooker, and set to high heat for another hour, before setting it to Auto mode for a few hours. The reason we prefer to boil the soup in a deep pot first, is to ensure all the aroma and flavour of the ingredients are released into the soup first, because the slow cooker will take a very long time to boil. So if you prefer this in the late morning, you have a nice soup for dinner :)

Saturday, February 16, 2013

Bacon Alfredo

A simple dish to make at home, one of hubby's favourite and mine :) 



Ingredients:
1 cup cooking cream (if you prefer a low fat version, use fresh milk, but thicken it with some cornflour)
1 cup Parmesan
Pasta for 2
2 tbps chopped garlic
1 tbps butter
4 strips of bacon
Ground black pepper
Parsley for garnishing

Cook the pasta according to instructions until al dente. When the pasta is almost done, heat up a pan and sear the bacon. There's no need for olive oil, as the oil from the bacon is sufficient enough. Add the butter and garlic, and let the butter melt and mix with the bacon. Next, add the cooking cream into the pan, and sprinkle the Parmesan into the mixture. Then add the pasta into the mixture, sprinkling black pepper and tossing the pasta lightly to evenly coat each strand. The sauce will start to thicken, so be sure not to let it thicken too much if you want a bit more sauce in your pasta. Dish out and serve with some parsley. 

Thursday, February 14, 2013

Four Seasons Restaurant @ Empire Shopping Gallery

Four Seasons, said to be a famous chain of Chinese restaurant originating from London, is apparently famous for its roast duck. Hubby and I were gingerly strolling in Empire Shopping Gallery for some CNY goodies when we walked past this outlet and decided to give it a go.

Located on the ground floor, the restaurant was quite packed with the lunch crowd. After browsing through their menu, hubby decided to try their fried noodles with duck slices, while I opted for the 2-meat combination (roast pork belly and roast duck). 

Fried noodles with duck slices.
Hubby's lunch was quite appetizing, came with generous portions of duck slices. Although a little on the oily side, the dish was scrumptious.

2-meat combination noodles.
Here's my lunch, and boy I must say the duck is pretty good. Moist and flavourful, the roast duck is quite delicious, although I have to admit, I'm biased towards Sunrise roast duck :P The roasted pork belly (siew yuk) was nice too, achieving a crunchy skin is a very crucial factor in making good siew yuk.

Sunday, February 10, 2013

Year of the Snake 2013

Wishing everyone a very Happy Chinese New Year. May the year of the Snake bring lots of prosperity, good health, good fortune and wonderful celebrations. "Bou Bou GOLD Sing... Fai GOLD Jiong Dai... Yuet Lou Yuet GOLD...!" HUAT HUAT HUAT AH :D


Thursday, February 7, 2013

Breathtaking Moments

Waking up to this, is a good reminder to myself that life is beautiful indeed, despite the ups and downs of life one may have to encounter a long the way.


Monday, February 4, 2013

Cake is Good~

Cake is good, always good. Especially is it's a good piece of Red Velvet and Chocolate Cheese from Just Heavenly. MmmmMMmmmm.....!


Sunday, February 3, 2013

Birthday and Anniversary

Happy birthday baby :) And happy 8th ROM anniversary too! It's been a wonderful 8 year journey, through ups and downs, thick and thin. We've had many first together, and some unpleasant chapters along the way, which has only strengthen our love and journey. Wishing you many happy returns, and many more wonderful years ahead for the both of us :)