#mums cooking
Mum’s home-cooked Spicy Chicken with Caramelized Onions and stir-fry hairy gourd (Benincasa hispidavar.chieh-qua) or 毛瓜 in Mandarin. The matchsticks sized hairy gourd is cooked with minced pork and prawns to give it sweetness.
After dinner snack of Durians though I can’t remembered what varieties they belonged to. The king of fruits is creamy and sweet, just the way my mum like it.
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.
CookedGarlic Chives(Allium tuberosum) or 青龙菜 as it is known here is good on its own but better when paired with bean sprouts. To enhance the flavours, mum added minced pork and squids to it.
For the Singapore Style Curry Chicken, sis used three or four medium sized whole chicken legs. She chose waxy potatoes as they keep their shape better and not disintegrate into the gravy during the cooking process.
