What I Cooked During CNY

Singapore weather is getting crazy for the past week! It's so hot and humid in the morning til afternoon, and suddenly dark clouds hanging in the air before it pours, for awhile, which doesn't help much in clearing the heat and humidity

As a result, Ian had his slight flu last week, and I had the "priviledge" to get the virus from him *sigh*
Started with sore throat and turned to slight cough, and then gave me a good feeling of recovery yesterday morning
However, as the cough almost disappeared, yesterday afternoon I started to have stuffy nose and headache :(
At the same time, Ian's runny nose was also back yesterday, and this time with quite bad phlegmy cough and slight fever :(
This morning after back from running errands, I still felt unwell, and as I'm writing this post, I drink my hot ginger tea to clear my blocked nose :S
Still have my bodyache and headache, after this I will take my medication and crawl to my bed to have my beauty sleep :)

Just want to share what I cooked during Chinese New Year last month
Not many, as most of the time we're outside
And the menu also wasn't really much different from the previous years
I just cooked what I felt like eating at that point of time, and usually it's always back to the same thing
Nevertheless, we enjoyed them so much :)

Chinese New Year's eve, always the same menu, just like the previous years :)
Chicken hotpot soup with all our favorite ingredients, fried taukee and fried cuttlefish balls

This hot chilli padi dipping sauce is really good and addictive, first time I made this, recipe is from Noobcook

What you need:

10 chilli padi (bird’s eyes chilli), sliced (I used 5 red)
3 large red chillis (I added)

4 cloves of garlic, cut

2 tbsp light soy sauce

juice of 2 limes

1 tsp sesame oil

some sugar (I added)

Method:

1. Using a food blender, blend chilli padi and garlic cloves together. Transfer to a small bowl.
2. Add light soy sauce, sesame oil and lime juice and sugar to taste

Below is stir fry scallops, shitake mushrooms and brocolli in oyster sauce, I made this last year, you may view the recipe HERE , accompanied by crispy fried fish

 

Recipe for this delicious, crisp on the outside while juicy in the inside as follows...

What you need:

300g tilapis fillet, cut into chunks
1 clove of garlic, grated
1 tbsp juice of large lime
1 tsp salt
a dash of pepper

To coat:
2 tbsp plain flour
1 egg white, lightly beaten
150g breadcrumbs

Sauce:
Mix together:
100ml mayonnaise
1 tbsp juice of lemon
1 tsp dijon mustard
a dash of pepper

Method:

1. Mix evenly fish with garlic, lime juice, pepper and salt
2. Coat fish with plain flour, dip in egg white and coat with breadcrumbs
3. Set aside til it's a little dry
4. Heat oil and deep fry til crisp
5. Serve immediately with the sauce

Below is stir fry Chinese leeks and fishmaw with beancurd, recipe is from Peng's Kitchen
Yum yum yum... all my favorite things inside :)

 

What you need:

20gm fish maw, softened

3 stalks spring onion, sliced

a thumb size ginger, sliced

about 2 cups water
20g beancurd sticks, softened (I added)
5 stalks chinese leek, sliced diagonally
1 tbsp sliced ginger
3 cloves of garlic, chopped

6 tbsp chicken stock

1 tbsp osyter sauce
1 tbsp chinese wine
1 tsp sesame oil
salt to taste

Method:

1. Place ginger & spring onion with water in a pot, bring to boil. Add fish maw and bring to boil. Lower heat and cook for 15mins. Drain away water. Slice fish maw into 3 cm length. Set aside
2. Heat 1 tbsp oil wok, add garlic & ginger. Stir fry for 1 min. Add leek and fry for 2mins.
3. Add beancurd, fish maw, chicken stock and seasoning. Simmer for 2mins. Remove from heat
    

Yes, that's all! The rest, we ate out LOL
Hopefully I will be able to cook more variety next year :)

Okay, it's late now... my bed is calling me, bye :)
Wish Ian and also me a speedy recovery okie.... DH is around during weekend so I at least can really rest, but this mummy need to get back to her superwoman duties on Monday LOL