books@me

The Menu.

The Table Setting.

The Angus Rib Eye. Salt and Black Pepper to taste.

Carrots and Asparagus.

Oven baked Bacon with a Honey Glaze. 

Aglo Olio.

Dinner, plated.


Cross Section of the Steak, Medium Rare.

Dessert. 

Glad that you enjoyed the dinner B =) Also happy that everything came together, given the lack of a certain key ingredient ;) 

Not a day goes by that I don't thank my lucky stars for having met you. Happiness is falling asleep beside you. I'm also very grateful to still finding you beside me when I wake up in the morning snores, teeth grinding, farts and all. Heheh.

I purchased the claypot for RM12 a few doors down from Restaurant May King @ Pudu. Be warned all you aspiring chefs or home taught cooks out there, the array of cooking utensils, gadgets and gizmos at the shop is bound to leave you feeling like a kid in a candy store.

Since she loved her mushrooms, I thought that a stew of mushrooms with some meat would whet her appetite. Wood Fungus (Mor Ku Mok Yu). You can get these dried fungus from any grocery store. Believe me when I say this, a little really does go a long way. Rehydrate them with some hot water. Since we had some Roasted Pork (Siew Yoke) from the Jade Emperor Prayer celebration the other night (Pai Ti Kong), I mixed the Siew Yoke together with some pork belly meat and lean meat for good measure and you have your protein. 

2. Toss in meat and stir till meat changes from red to pinkish hue, after which add some salt to taste. It is very important not to season with salt until the meat has changed it's colour. Throwing in salt before the meat is seared will extract whatever juices from the meat, leaving the dish tasting a little funny when served. 

3. Throw in rehydrated shiitake mushrooms together with shiitake mushroom stock. Render while stiring for two to three minutes, allowing the oils from the cooked meat to marry with the mushrooms.

The other dish that night. Cabbage. Not recommended in large quantities. Gives you gas ;)

Gotsa love the non-stick 30" Tefal frying pan. Money well spent!

And there you have it, the dishes for the night; Heart Attack in a Claypot and Stir-Fried cabbage. Beats eating out any day.

Appetite whetted? *checked*

Kong Hee Fatt Choy everyone! It's been a wet start to the year hasn't it? Year of the Water Dragon indeed =)

This dish itself looks easy enough to prepare, but looks can be deceiving. Each strand of Bangkwan (Sweet Turnip) and carrot has to be sliced into long even strips to ensure even cooking time. A lot of care and attention needs to be given to the dish while it is cooking. It is very important to keep stirring the wok to ensure that each ingredient is evenly fried and to ensure that everything is equally mixed. Preparing and cooking this dish itself to me epitomises being in a relationship. Every strand needs to receive individual care and attention, the wok must be stirred every so often, paying particular attention so that the flavours are evenly married and that the dish doesn't get too dry, that the strands of vegetables don't break or get overcooked. It is a labour of love indeed, a fine balance and a touch of finesse is needed. But the dish you get at the end of the day, makes it all worthwhile ;)

Leeks or "shuin" have been a traditional favourite of my family during the Chinese New Year Reunion dinner. My guess is because Leeks sounds calculate in Cantonese. My late grandma, has always advocated that being good in arithmetic will get you far in life. I am inclined to agree. But there are some things in life that you just can't put a value to and not all things revolve around material wealth. Seeing how the other half lives has made a lasting impression on me. I'm never been known to be the most generous person in town and I have come to realise that I can do so much more :) What was it that Hamlet said? "There are more things in heaven and earth, Horatio"

Hmmm...

Thanks for being there B, waking up to see you lying beside me is a blessing =)

*hugs*