SUE-ON'S KITCHEN
October II : 2012
www.hillmanweb.com/soos/food/44.html
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Shitaki mushrooms, wood ear fungi, sweet peppers,
and deep-fried tofu, stir-fried with oyster sauce.
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Sand pot rice with salted duck egg, Chinese sausage,
wind-dried cured pork belly, cured duck leg, Chinese mushrooms, steamed on top of jasmine rice.
Lots of the flavours that I associate with fall comfort food, sodium, and cholesterol!
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A bowl of sandpot rice with Shanghai bok choi to cut thru' the richness and sodium ;-)
Yummy!
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Wind dried cured pork belly (lap yook)
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Chinese sausage (lap cheong)
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Wind dried cured duck leg (lap gnap)
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Japanese daikon (lobak) to be made into lo bak gow
- a steamed savory cake with some diced wind dried meats,
dried shrimp, Chinese mushrooms, etc.
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Yeem gok gai:
Salty chicken: bone-in chicken thighs and breasts,
marinated overnight with salt, 5-spice powder, and tumeric.
Roasted at 400F for 30 minutes.
Yum!
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Stir-fried baby bok choy
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Love green beans!
Using up some of the salted pork butt I had in the freezer from making joongzi,
stir-fried with chili bean sauce (toban paste) and blanched green beans.
Eaten with Jasmine rice.
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Shrimp and bean sprouts chow mein.
This was one of the dishes we share with three of our neighbors who have been so kind to us:
cleaning out our in-ground sprinklers every fall, snowblowing our driveway in the winter,
and teaching our daughter bagpipes for many years.
We live in a great neighborhood!
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Coconut shrimp with mango - chipotle dip:
shrimp was dipped in flour, then in coconut milk, panko and roasted coconut flakes,
then deep fried.
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+40 slices of Chinese turnip cake (lobak goh).
The "cake" is made from shredded daikon, rice flour,
diced Chinese mushrooms, dried shrimp, wind-cure pork belly.
The goh is steamed for one hour, cooled and refridgerated overnight,
sliced, then pan fried.
Tomorrow, we can microwave them at school and gobble
- Halloween party for EAP students.
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