Dinner for 6

Dinner for 6

That's the preparation bit. There is 1 dish which was cooked last nite by my MIL.. the Tau Fu. It'll be served as a slightly new dish for tonite's dinner. ;)

Menu:

1. Stir Fry Chi Kang Bak Choi

Ingredients:-

600g Chi Kang Bak Choi (literally "Spoon shaped Bak Choi")
3 cloves Garlic - sliced

2 Tbps Kei Zhi - soaked in abit of water

1 Tsp Salt

1 Cup Water

Method:

1. Wash clean & cut off the end bits of the Chi Kang Bak Choi. Throw away any old leaves. After that, keep them soaked in water until ready to be cooked. This will retain it's "freshness"

2. Heat your wok with 2 Tbsp oil. Stir fry the sliced garlic, add in the soaked Kei Zhi with the water it was soaked in (enhances the sweetness), Chi Kang Bak Choi and the 2 cups of water.

3. Leave to boil abit & stir it. It's ready to be served.

2. Stir Fry French Beans

Ingredients:

600g French Beans

2 Tbsp Har Mai (Dried Shrimp)
2 Tbsp Garlic - chopped
4 Tbsp Oil

Salt to taste

2 Tbsp Carrot - shredded

Method:

1. Wash & break the French Beans into 1 or 2 inch in length. Soak the Har Mai to soften them and then chopped finely.

2. Heat your wok with oil. Stir fry the chopped garlic & chopped har mai together. Then add the salt. Lastly throw in the French Beans. Keep stir frying and periodically add water when wok gets too dry & before the beans are cooked. Last add the shredded carrots for colour.

For this dish, you may want to alternate the carrots with fish cake or even prawns for some variety.

3. Fried Fish in Soya Sauce Classic

Ingredients:

1 or 2 slices "Mar Yau" Fish (am not sure what it's called in English - will update)2 Tbsp Ginger - shredded

1 Tbsp Garlic - chopped

3 - 4 Tbsp Light Soya Sauce

1 Cup Oil

Method:

1. Wash & rub salt on the fish and keep it refridgerated until ready to cook.

2. Heat wok with 1 cup oil. Wait till the oil is hot (got slight smoke coming out from the wok). Then add 2 tsp of corn flour into the hot oil ~ this prevents the fish from getting stuck to the wok while frying.

3. Add your fish into the hot oil. Deep fry until golden brown on each side. To check if the fish flesh is cooked, poke it with a knife. If it's not cooked, the flesh would still be tough. Once cooked, keep aside.

4. Remove most of the oil & leave about 1 Tbsp of oil behind. Add the shredded ginger & chopped garlic. Fry till just brown, off the fire & add light soya sauce. Mix it around and dish it unto the Fried Fish.

4. Pork Ribs in Special Sauce

Ingredients:
600g Pork Ribs

Marinade:
1 Egg
1 Tsp Light Soya Sauce
1 Tsp MSG
2 Tsp Meat Curry Powder
1 Tsp Pepper

Sauce:
4 Tbsp Tomato Ketchup
4 Tbsp Chilli Sauce
1 Tbsp Xiao Shing Wine
2 Tbsp Lee Perrins Sauce
2 Tbsp Teriyaki Marinade Sauce
2 Tbsp Oyster Sauce
1 Tsp Dark/Sweet Soya Sauce
1 Tsp Sugar (if like)

Method:
1. Wash pork ribs and add in the marinade. Refrigerate for at least 2 hours or longer.

2. Heat your frying pan with just enough oil for deep frying. I personally prefer to use a non-stick for this. Keep the flames at medium heat. Once the oil is hot enough, start to deep fry your pork ribs. Put them aside.

3. Remove the access oil from frying pan. Pour in your sauce mix & heat it up. Taste it to your liking ie salty enough or not. Then add the fried pork ribs & just stir it into the sauce.

Ready to be served. ~ this seems to be a favourite base on feedback of Inlaws :p

5. Fried Tau Fu (extra dish from yesterday)
6. White & Red Radish Soup (left overs)