This was a tiring week of cooking 2 meals a day. Tiring but fun. :) managed to experiment with more recipes!
Menu of the week includes: curry fried fish with noodles, wuxi ribs (cheater version), sukiyaki beef, chawanmushi, oven fried fish nuggets, pasta, ‘claypot’ chicken rice (different recipe from last week), carrot cake a.k.a. cai dao kuey, salmon in a bag, salmon soup, tom yum soup, basil chicken, mango sticky rice.
Bonus dish made together with other wives: rice dumpling a.k.a. ba zhang
Decided to do a variation of the fried fish noodles which I have been making since I learnt it from Jaclyn. After frying the fish, fry some garlic, add fish, and curry powder.
After making this dish, I have decided that I will henceforth ‘braise’ whatever meats I use for my soup stocks.
This is my favourite dish of the week. Googled and looked up my cookbooks for sukiyaki beef recipes, and decided on this one from foodnetwork, because the author is Jap! haha. And it turned out to be a fantastic recipe. It’s pretty easy to make too. That very night, the recipe was added to my Paula Dean recipe box (I add all super yummy recipes discovered into the box).
Only parts which I didn’t follow for the recipe were: I didn’t have wagyu beef/fat, so I used mock chuck beef; used mini portobello mushrooms instead of shiitake; no enoki, chrysanthemum leaves, and yam noodles.
It was a frantically prepared lunch because I running quite late for the rice dumpling appointment. It’s great to have lots of spices in the kitchen. I didn’t have time to prepare a happening chicken dish, so I just dumped on things like rosemary, thyme, italian herbs mix, pepper… whatever was in my line of sight!
I love this recipe from Rasa Malaysia so much more than the one I made previously. Definitely adding this to the recipe box. Rasa Malaysia is such a blessing to me. haha.. I have been trying out so many of the recipes from there… And they have been yummy!
I just wanted to use up the lemon basil leaves which I had cut out the night before, so I chopped them up and rubbed them on with salt and black pepper (I shall write a post on why I cut the leaves out).