CNY 15th Lunch

I was invited to Tab's house for a lunch gathering to celebrate the last day of CNY. Aunty Magaret catered to buffet, on top of that Mak Mak came early to cook assam fish aand assam prawns to add on. Aunty Magaret cooked her speciality~bo bo cha cha. Ooh...so many many food!

Wow...wat a spread! Fried bee hoon, fried rice, sea cucumber stewed, ngoh hiang, assorted veggie and yam paste with gingko nuts.

Plenty of other dishes~cereal prawns, lemon chicken and seafood roll.

The guests helping themselves with the food.

Val enjoying her food

Time for "lou hei"

Uncle Brandon and Aunt Rosa getting impatient.

Here we go............

The higher the better

Say cheese....

Tab with the kids

Yummy~licious...the sallmon are so fresh

Aunty Ber delighted with the yu sheng

Uncle Brandon helping himself to the yu sheng. Wow...dun tell mi u gonna finish all that up? oops....haha...

After lou hei, look at the mess created.

After having our fill, everyone went back to the house. look at all these "salted fishes" :-P

Entertainment after meals.

Those were my happening lunch and i realised that lunch was my 1st lou hei for tis yr, haven lou with my family tis yr. Decided to prepare a simple spicy abalone yu sheng for my family.

I added chili oil to the plum sauce and lemon sauce, some pomelos and lettuce to the yu sheng. Taste great.......

Last day of CNY and its time to unwrapped all ang paos i received during tis CNY. Yeah.....

Tian Gong 's Prayers & Preparations

Birth of Tian Gong is celebrated islandwide by many hokkiens in singapore at midnite on the 8th day of CNY. I was told by mum that during japanese occupation during worldwarII, singaporeans suffered & in order to hide away from the japanese army & bombs, they hid in bomb shelters until the day japanese surrendered. That's y everyone comes out to celebrate and thank Tian Gong (God of Heaven).

I'm not sure if tis beliefs is true onot but i onli noe that i'll be bz helping out with getting all the stuff ready for prayers. From roasted duck to roasted chicken, buns, long life noodles and red eggs, fruits and steamed cake.
Another impt issue to take note is muz haf "cai wai". 6 sweet and 6 savoury food items to be put into small little red bowls.

In the midst of preparations...........

Prayers and offerings to start soon

It will start exactly at 12midnite.

Spicy Brinjal With Garlic Bean Paste Sauce

Had a sudden craving for brinjal and i can seem to find them in supermarkets. Finally managed to buy 1 after the 3rd NTUC fairprice i went to. Haiz... muz treasure wor, haha....

Ingredients;

1 large brinjal

2 clove garlic, chopped

2 chili padi, chopped

1 tsp tau cheow, chopped

1/2 tsp preserved black beans, chopped

1 stalk spring onions, chopped

Oil for frying

Sauce;

1 tsp chili paste

1/2 tsp oyster sauce

1-2 drops dark soy sauce

1/4 tsp sugar

2 tbsp water

Method;

-Halved the brinjal lengthwise, cut into half.

-Soak in water for at least an hour.

-Grilled the brinjal till cooked.

-Cut into bite size and place on serving dish.

-Fry garlic and chili in 1 tbsp oil till fragrant, add chopped bean paste.

-Add in sauce, bring to boil.

-Drizzle over brinjal, sprinkle green onions and serve.

-Enjoy!

Tom Yam Prawns

I been having tom yam crave since a wk ago but @ that time my crave wasn't as strong until late afternoon juz now and thus decided to whip up a tom yam prawn dish.

Ingredients;
8 medium prawns
5 straw mushrooms, quartered
5 cherry tomatoes, halved
1 small onions, wedged
Some curry leaves
Oil for frying

Sauce;
1 1/2 tsp tom yam paste
1 tsp chili paste
2 tsp tomato ketchup
1 tsp vinegar
Pinch of salt
1/4 tsp sugar
1 tbsp water

Method;
-Pan fry prawns with little oil till cooked. Set aside for later use.
-Fry onions till fragrant, add curry leave and straw mushrooms.
-Fry for 2 mins b4 adding tomatoes.
-Stir in sauce and prawns.
-Toss well & serve.
-Enjoy!

Quick Lunch @ Street

After a site inspection with professor tok at RCCC, Cheryl & I decided to find a place where we can haf a quick lunch. Soup spoon was packed, i suggested trying food from Streets HK cafe. Oh well, I sort of regret for suggesting that place after dining there. I find the food abit disappointing. Haiz.....

Menu for Streets cafe restaurant

Our receipt

Hot yuanyang for mi~1st sip of the drink taste allrite, however after it stands for 10mins or so, the coffee taste abit sourish. haiz....

Yunnan porkribs noodle soup~I find that they shouldn't use this kinda rice noodles are by time they serve to the customer, soringy texture is no longer there, taste soggy and it dun asorb the taste of the stock. I would suggest using ramen noodles or mee kia egg noodles.

Sweet & sour pork rice set for Cheryl.

Erm...she's too engrossed in snaping pictures for the sweet & sour pork, shall let her continue snaping while i help myself to the pipping hot food. haha...

Company "Heng Kang" Lunch @ Xin Wang

Day 4 of CNY, everyone is so sianz to be back to work. Boss gave us permission to report for work in the afternoon after our hang kang lunch at Xin Wang Cafe. Oh..not again Xin Wang! Well, cuz its near our our office and can accomadate many of us, therefore boss chose tis place. The place is not bad, anyway the most impt is the company that u r having meals with.

Xin Wang's menu

Our group photo with all the staff and boss.

With all of us guai guai sitting down

Still can't decide wat to eat

The sisters in our company~Kate & Summer

Wat's Cynthia trying to do, everyone comment she seems like trying to kiss mi. haha....

erm...actually i meant to snap a pic of the tea instead, not Valerie! haha...

When the food arrives for everyone, i was so bz going round and round to snap pics of their food but not them. haha....everyone gotto pause for mi b4 they eat. keke.....

Char siew noodle soup

Mushroom baked rice

Pork cube baked rice

Prata set and pork cube noodle soup

Irene, Valerie and i order the same~Chicken chop

Chicken lor mai kai

Pan fried guo tie

Fried dumplings and tks to Irene for holding on to the plate while i snap a pic cuz our table is filled with food. haha...

French Toast for dessert

Everyone's bz eating

My "presentable" leftovers.......

Plates waiting to be cleared and waiting for boss to settle the bill.

Oh so sad, after a delicious treat its time for work. As we stroll back to office to start work after th enew year, everyone shouted "huat ah" upon entering. To make sure company prosper. keke.....

黄金福袋

3rd day of CNY and my new year mood is out cuz 2day is the last day of public holiday for CNY. Haiz...how come holiday always go so quickily? Seem like i didn't get any rest during these few days and i'm gonna be back to my bz stressful schedule wef tomolo!

Well, since today is still CNy, i whipped up a festive dish which symbolise wealth. Dun u think these little bags looks like those where pple put golden coins in the olden days?!
When serving to each of our family members, i wishes them prosper with wealth and have plenty of gold.

Ingredients;
1 stalk broccoli
5 square beancurd puffs
1 stalk spring onion, blanch in hot water

Fillings;
1 fillet chicken breast
1 clove garlic, minced
2 stalks celery
2 baby carrot
2 black fungus, soaked
1 bunch enoki mushroom
Pinch of salt
1 tbsp oyster sauce
Oil for frying

Sauce,
2 tbsp oyster
1 tsp sugar
Some water
Thickening agent
Sesame oil

Method,
-Cut broccoli into small forest, stir fry in oil and pinch of salt till cooked but still crunchy.
-Cut all fillings ingredients accordingly and stir fry till done.
-Blanch beancurd puffs in hot water, squeeze out excess water.
-Cut a slit on 1 side of the beancurd puff, stuff with fillings till 3/4 full.
-Gather ends and tie with spring onion.
-Steam stuff beancurd puffs over high heat for 3 mins.
-Arrange broccoli and beancurd puffs on a plate.
-Bring sauce to boil, drizzle over beancurd puffs and serve.
-Enjoy!

炸五香卷

Fried ngo hiang is another festive dish where pple always eat during CNY. Sometimes i reali wonder how come as they can be easily purchase all yr round. Its easy to prepare and after eating den i realise that i forgot to add chopped carrots to the mixture, but lucky i added water chestnuts which are able to bring out the sweetness to enhance the flavour of ngo hiang.

Ingredients;
Beancurd sheets
Oil for frying

Fillings;
1 portion fish paste
2 portion minced pork
8 medium prawns, diced
5 water chestnut, roughly chopped

1 stalk corriandar, chopped
Light soy sauce

Salt, msg

Sesame oil

Pepper, ground corriandar

Cornflour

Method;

-Mix all ingredients for fillings together, set aside in fridge for at least an hour.

-Place beancurd sheet in lukewarm water, squeeze out excess water and clean dry with a kitchen towel.

-Place fillings onto beancurd sheet, roll up.

-Shallow fry over medium heat till golden brown and fillings cooked.

-Sliced and serve with sweet sauce and chili sauce.

-Enjoy!