Today’s Simple Dinner – Brown Rice, Sheung Tong Yuen Choi & Lap Cheong
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.
You Might Also Like:
- Today’s Simple Dinner – Instant Noodle (1.337 views)
- Do Chinese Eat All Meals With Chopsticks? (1.419 views)
- Enough Yam Rice For 2 Meals! (1.359 views)
- Today’s Simple Breakfast – Kopi O & Ham Jim Peng (899 views)
- Where To Find Easy But Yummy Chinese Meals That Can Be Made In The Crock Pot? (853 views)
Here is a site that I like to use – AllRecipes.com
Crockpot Chow Mein
4 oz. can mushrooms
1 1/2 lbs. cubed round steak
4 stocks celery
2 med. onions
1 c. hot water with 3 bouillon cubes
3 tbsp. soy sauce
2 tsp. Worcestershire sauce
1 lb. can Chinese vegetables
2 tbsp. cornstarch and 2 tbsp. water
Cook 8 to 10 hours in crockpot – 1 hour before serving add Chinese vegetables and cornstarch and water.
1 1/2 lb. pork steak (cut into 1/2″ strips)
1 lg. onion, sliced
1 sm. green pepper, sliced
8 oz. sliced fresh mushrooms
1 (8 oz.) can tomato sauce
4 carrots, sliced
3 tbsp. brown sugar
1 1/2 tbsp. vinegar
1 1/2 tsp. salt
2 tsp. Worcestershire sauce
Directions:
Brown pork strips in small amount of oil in skillet. Remove excess fat.
Place all ingredients with pork in crock pot and cook on low 6-8 hours. Serve with hot fluffy rice.
Add into pot:
2 lbs dark chicken meat(doesn’t matter with or without bone)
tablespoon white pepper
2 diced green onion
1 cup thin julienne cut ginger
half cup of SWEET soy sauce
1 cup water
Put all into crock pot, high heat till simmer then low heat for about 5 hrs.
Enjoy