Tag Archives: Lap Cheong

Today’s Simple Dinner – Soup, Chinese Sausage & Steamed Eggs With Tomatoes

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Posted by Vedis on January 18, 2010 – 6:28 pm
Filed under Egg Recipes, Malaysian Dishes, Today's Simple Dinner

Goodness, it’s so hot out there! Normally I don’t feel the heat after I close the main door. But today I can feel it.

I couldn’t bear with the heat just now, so I turned off my computer and read magazines in the bedroom.

I tell you, I love the bedroom very much. It’s cool even though it’s scorching hot out there. Hubby came back from school at 5 p.m. and drifted into sleep a few seconds after he went into the bedroom. ;-)

It’s 6 p.m. now and the dinner is ready. Fast, right? Of course, I just had to heat up the leftover dishes like Sheung Tong Yuen Choi and Lap Cheong.

Actually, there’s no more Yuen Choy in the soup; there are only red dates and wolfberries in the soup.

I added a very simple dish to tonight’s dinner, that is, Steamed Chicken and Salted Duck Eggs with Tomatoes. Last Wednesday, I did this egg dish, but at that time I didn’t use salted duck egg.

I used 4 tomatoes, 1 salted duck egg and 1 chicken egg for this egg dish.

Tomatoes
Photo Credit for Tomatoes

Do you know that both men and women should eat more tomatoes, especially cooked tomatoes?

According to Dr. Edward Giovannucci of the Harvard University School of Public Health, eating tomatoes, ketchup, tomato sauce and tomato paste-topped pizza more than two times a week can reduce the risk of prostate cancer by 21 to 43 percent.

According to research from the University of Illinois at Chicago, Lycopene, the nutrient in tomatoes, helps women guard against cervical intra-epithelial neoplasia, (CIN), tumorous tissue growth in the cervix.

Today’s Simple Lunch – Brown Rice, Sheung Tong Yuen Choi & Lap Cheong

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Posted by Vedis on January 18, 2010 – 1:25 pm
Filed under Chinese Dishes, Chinese Meat Recipes, Chinese Soup Recipes, Malaysian Dishes, Today's Simple Lunch

This morning while thinking if I should buy chicken or pork, I saw a stall selling fish paste. Since I was going to cook Sheung Tong Yuen Choy, fish paste was perfect too.

Right after I bought the fish paste, I noticed that all the chicken stalls operated by the Chinese were not opened. Oh, their off day on Monday?

What did I cook for lunch? Unpolished brown rice, Sheung Tong Yuen Choi and Lap Cheong.

Lap Cheong aka Chinese Sausage
Photo Credit for Lap Cheong

Lap Cheong again? What to do? Hubby didn’t want the Lap Cheong to be around for too long as there’s no fridge in the house to store it. So, there went my last 4 rolls of Chinese sausage.

This time, the Sheung Tong Yuen Choi was cooked with fish paste and not chicken rib.

Ingredients:

1 bunch of Yuen Choi, remove leaves from the stems
1 packet of fish paste, washed and rolled into small balls
Handful of fried anchovies aka ‘ikan bilis’
15 red dates
50g wolfberries
2 century eggs
2 cloves of garlic
1 small bulb ginger
1 egg
1 liter water
Oyster sauce to taste

Instructions:

1. Place the water, fried ahchovies, red dates, garlic and ginger into the rice cooker. Bring it to boil.

2. Add in wolfberries, fish balls and century eggs. Boil until the fish balls are cooked.

3. Pour the whole pot of soup into the slow cooker and add in the egg. Simmer for 1 hour.

4. Add in Yuen Choi. When the vegetable is cooked, it means the soup is ready to be served.

From today onwards, I am going to cook lunch rather than buying food. As for dinner, it’s going to be pretty simple. Heat up the afternoon leftover dishes or/and add a vegetable dish, that’s it.

Hubby and I think that we should eat well for breakfast and lunch. As for dinner, let it be simple. If possible, eat something light.