Serious What's for dinner tonight?

[johnny333]

On Saturday and Monday, I usually bbq salmon fillet.
I put fresh dill and something called "Dave's No Salt Steak Rub" (it is about $8 for 150 gm jar in Toronto).
I steamed butternut squash, broccoli and cauliflower.
For Friday, I may bbq Angus striploin steak (or boneless centre cut pork loin), boiled potato, steamed green beans.

I've cut out the bottled sauces e.g. HP sauce because it contains sugars. The only sauce I use now is Worcesthire sauce. I like potatoes but it makes me drowsy because of my type II diabetes:(

I like pickles & used to include it in my sandwiches but stopped because of the additives that's included.

The veggies I use are usually organic & not cheap. That is why I eat them raw, to preserve whatever nutrients they contain.

In Spore I find it easy to keep my bland diet but it is harder when I travel to places like Thailand because there is so much yummy choices

 

[Froggy]

Last Friday evening visited Singapore from Jakarta, arrived home very touched with a great home cooked dinner by my very old mama. :o

Lor ark

Red groupa steamed

Spinach with eggs and ikan bilis

Lala with brandy

Watercrest leaves soup

Got to learn how to do this before the art is lost

 

[Rogue Trader]

Froggy's mom's lor ark looks like restaurant standard

 

[scroobal]

Yep, explains why he appreciates good food.

Froggy's mom's lor ark looks like restaurant standard

 

[Froggy]

Froggy's mom's lor ark looks like restaurant standard

Really touched cos she's over 90 now. Oh the vege with salted and century eggs also restaurant standard.

 

[Rogue Trader]

Really touched cos she's over 90 now. Oh the vege with salted and century eggs also restaurant standard.

Your mom Teochew?

 

[Rogue Trader]

Yep, explains why he appreciates good food.

Yeah ... Home cooking is a.lost art and a great family binder

 

[Froggy]

Your mom Teochew?

Nope, hokkien

 

[Rogue Trader]

Nope, hokkien

I see. The steamed garoupa fooled me. Your mom is an amazing cook. Kudos

 

[zhihau]

Froggy's mom's lor ark looks like restaurant standard

Second that! The duck looks superb!

 

[zhihau]

Yeah ... Home cooking is a.lost art and a great family binder

No thanks to those HDB designers who purposely made kitchens small... KNN...

 

[Narong Wongwan]

Second that! The duck looks superb!

I thot the duck was tabao one until I saw the last pic

 

[zhihau]

The crackling reminds me of the time I introduced an American to Chinese food and in particular to crispy duck.

If you happened to visit Beijing, try this stall.

Li Qun Roast Duck Restaurant
11 Beixiangfeng Hutong, Dongcheng Qu, China

 

[zhihau]

Nope, hokkien

Bro,
Your mum uses galangal for the lor ark?

 

[Froggy]

Bro,
Your mum uses galangal for the lor ark?

Seriously I have no idea so I called.

Yes blue ginger or galangal is most important. With oil in hot wok sear the galangal and garlic and then add black soya sauce, also good to put in 2 slices of 当归 make it more pang.

 

[Froggy]

No thanks to those HDB designers who purposely made kitchens small... KNN...

Remember in old kampong our home kitchen is always busy with sisters and friends and we learn a lot there.

hehehehe my new kitchen gonna be big, will post when its ready in a month.

 

[zhihau]

With oil in hot wok sear the galangal and garlic and then add black soya sauce, also good to put in 2 slices of 当归 make it more pang.

The way my old man cooks the duck too...

 

[Froggy]

I take this thread to be home makan so I post my home makan here I hope zhihau don't mind.

Just finished cooking my breakfast about to start makan so I post this first - tau-gua-buay (teochew may call it giam muay) and Thai omelette

The meal

Thais love their omelette fluffy and crispy at the side - to achieve this require lots of oil and stronger fire

See

the porridge - deep fry the tau-gua, marinate the minced pork. Deep fry some shallots first, removed shallots and while wok or pot is still very hot with oil pour water into it this will make the soup "pang" of shallots, add marinated minced pork and boil for 10-15 mins this will be the stock for the boiled rice. Ad fried tau-gua and cooked rice. Add salt and pepper to taste.

the egg

 

[zhihau]

Sedap!!! Keep those pictures coming!

To keep my omelette fluffy, I use 2 parts egg and 1 part water ratio, making sure you beat it well. Works like magic.

 

[ckmpd]

Sedap!!! Keep those pictures coming!

To keep my omelette fluffy, I use 2 parts egg and 1 part water ratio, making sure you beat it well. Works like magic.

do u add evaporated milk?