Lou Siew Peng On & other dishes

This dish is a simple dish which my MIL taught me. It's soft and safe enough for the very old & very young to eat.

Ingredients
3 Eggs
1 Toufu (white)
4 Tbsp Fish Paste (can be bought or home made)
1/2 Cup of Water



Seasoning
1 Tbsp Soya Sauce
Dash of Pepper



Method
1. Mix the Toufu & Fish Paste together.
2. Add the 3 eggs (beaten) & 1/2 cup water together with seasoning
3. Steam over low heat/fire for 20 minutes or so.


Garnish with spring onions & serve



The other dishes that accompanied dinner.

Steamed Lap Cheong with Mushroom

I've never eaten Lap Cheong this way before married. This is how my MIL likes to cook it.

Method

1. Scald the Lap Cheong in boiling water awhile. This is to sort of clean it & also make it easier to remove the skin.

2. Slice the Lap Cheong to desired bite size. Add in chopped garlic, a dash of soya sauce & sliced shitake mushrooms (optional).

3. Steam for 20 minutes

Serve with white rice.

Some vegetable dishes Stir Fried Romanne with sliced garlic, Stir Fried French Beans with sliced ham, and Vegetarian ~ Harm Choi with Vegetarian Fish Balls & Tauhu