#bitter gourd

Noodles Soup with an assortment of yong tau foo and pork ribs for two. Yes, it is just the two of us eating so a one pot dinner minimized the cleaning up later on. When you are ready to eat, just heat up the soup and add in the lettuces then pour over the noodles.

It’sDinner Time and here are what I had for the evening meal. After slicing the bitter gourd into thin slices, mum seasoned it liberally with salt, leaving the mixture to stand for a while before washing away the excess salt. Here she stir-fried it with eggs, prawns and minced pork. Three pieces of fried hand shaped fishcakes; one of each of us.

I normally shown you the chopped up Fried Boneless Chicken Cutlets so here are the uncut dish. Mum buy these deboned whole chicken legs, marinate them for a few hours in the fridge. After that she dust the meat with sweet potato flour and deep fry it. She will also prepare a ketchup based sauce, made with adding a little sugar and water to dilute it for drizzling over the fried chicken.

Mum usually buys a bowl of these plump and succulent Pork & Shrimp Dumplings Soup(水饺汤) on the way back from her marketing trip to Chong Pang. In addition to the former, I also had a pack of Economy Rice(菜饭) with a large piece of fried pork chop, stewed preserved Chinese mustard & pork (梅菜扣肉) with peanuts and a serving of stir-fried bitter gourd with rice.

Bought these packs of Takeaway Dinner from the coffee shop across the street. The first box had stewed brinjal, stir-fried lady’s fingers and deep-fried pork slices in dark soya sauce reduction. The last pack had stir-fried bitter gourds, a side of stewed fried egg tofu and black pepper pork chops over white rice.