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.
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.
