Last night’s Braised Mui Choy with Raw Peanuts and Chicken Drumsticks was a bit salty. I think it’s because I didn’t soak the Mui Choi long enough. 
Tonight’s dinner was a bit heavy – Unpolished brown rice, Sheung Tong Yuen Choi and Chinese sausage.
As usual, they were all done with my rice cooker and slow cooker. Too lazy to move my gas burner from the old house to this rented flat. Besides, I am scared of using gas!
Finally I remembered to buy the Chinese sausage that hubby wanted. He had reminded me a few times, but I kept forgetting.
It’s RM16 per 0.5kg for the so-so Lap Cheong and RM25 per 0.5kg for the better one. As I didn’t know whether there’s any much difference, I bought the so-so Chinese sausage that cost RM16 per 0.5kg.
Photo Credit for Chinese Sausage/Lap Cheong
Chinese sausage, commonly known by its Cantonese name Lap Cheong, is now available everywhere as Chinese New Year is next month.
It’s funny. Although Lap Cheong is available throughout the year and found in grocery stores, mini markets or supermarkets, hubby and I don’t bother to buy it. It’s only when the Chinese New Year is around that we want to eat it.
Photo Credit for Sheung Tong Yuen Choi
I cooked Sheung Tong Yuen Choi or Yuen Choi Sheung Tong (Yuen Choi Soup) per request by hubby.
Ingredients:
500g yuen choi (We love vegetable!)
1 chicken rib, chopped and skinned removed
50g dried anchovies aka ‘ikan bilis’
50g wolfberries
1 clove of garlic
1 litre water
Instructions:
1. Remove leaves of Yuen Choi from stems, wash and cut into 1.5 inch lengths.
2. Place the water, chicken ribs, garlic and ‘ikan bilis’ into slow cooker. When it’s boiling, add in the wolfberries.
3. Add in yuen choi stems. Once they are softer, add in the leaves.
You can add in century eggs aka preserved eggs if you like. Hubby and I love century eggs but I forgot to buy any in the market this morning.
Disclaimer: My digital camera is not functioning, so for the time being, I have to borrow other bloggers’ images/photos. Of course, with photo credits.
This is the closest photo I could get for the Sheung Tong Yuen Choi.
