The 5th week of cooking. Beginning to find it fun trying out all the recipes. Was a little more Asian with the menu, after the previous week of burger overload!!!
Menu of the week included homemade noodles, kecap manis chicken, teriyaki chicken pasta, and some zi char favourites – cereal prawns (mai pian xia) and stir-fried beef with ginger and spring onion (yang cong nu rou).
Just a short side-track on my favourite Hakka food:
Before I came to the US, I finally got down to learning my family’s 2 Hakka favourites – Yong Tau Fu and Homemade Noodles. We eat these dishes every Chinese New Year, and we always rave about it to our friends. My da sao says she finally understands why we keep raving about them after her first CNY eating the food. So the thing is, I have been saying every year that I want to learn these dishes from my aunt to carry on the Hakka tradition, and I only finally got down to it this year after I stopped working.
Making these 2 time consuming dishes make me feel like a real Hakka woman (although it doesn’t make me more of a Hakka woman than I already am). And I am really proud of my Hakka heritage, because I am very proud to be my dad’s daughter, and also because he tells me how tough and admirable Hakka women are. I also very much like how my dad was brought up and his family values and all. So yes, this is the special place that these dishes have in my heart.
I haven’t gotten down to making the Yong Tau Fu yet, because I can’t seem to get all the ingredients here, so I am figuring out what substitutes I will use. Hubby is already asking me when I am going to make it again.
Ok, back to the food pictures for the week: