We prefer to have home cooked meals for dinner during the weekdays. It can be really expensive eating out and too tiring to cook every day after work. So our trick (not exactly) is to cook very massive meals on Sunday and keep it for the week. And many times, this includes our lunch boxes.
Mister can cook. Actually he cooks better Chinese dishes than me. He won over and impressed my mum when he met her for the first time by cooking his Cantonese style steamed fish. So most Chinese dishes at home is cooked by him. I am just in charge of chopping vegetables which is what I did for this post. So this Mister’s first guest post. He cooks, I took the photos and blog about it. (With his supervision, of course)
- 500g pork loin, thinly sliced
- 1/2tsp sesame oil
- 3tsp of light soya sauce
- 21/2 tbsp Shaoxing wine
- Salt & white pepper
- 1kg of chow mien (prepare by soaking it in cold water to loosen up the noodles, drain and keep it aside)
- 2 bunches of leafy greens
- 1 bunch of bean sprouts
- 2 lup cheong (dried chinese sausage), thinly sliced
- 1 packet of fishcake
- 1/2 large onion
- 1 bunch coriander
- 150g puff tofu
- 2 – 3 fresh red chillies
- 3 tbsp of light soy sauce
- 21/2tbsp shaoxing wine
- 1tbsp dark caramel sauce
- 1 tbsp oyster sauce
- 3tbsp peanut oil
- Salt and white pepper
- Slice the pork loin very thinly. Marinate the pork with the ingredients for at least 4hrs. This makes the pork very tender and moist when cooked. And of course adds flavour
- Heat the wok or pan till it is very hot, add peanut oil. Leave for a minute and add chillies, chopped onions and thinly sliced lup cheong. Shallow fry for about 1 min and add pork and sliced fishcake
- Crack the eggs in whole and leave it till it form a slightly crust and then scramble it just slightly. Add the noodles and coat the mixture
- Add the shaoxing wine and 2 – 3 cups of water/stock, stir, allow it to sit and stir and continue this for a couple of minutes
- Add the green leafy vegetable stalks first
- Add the light soy sauce and coat the chow mien mixture. Add the dark sauce and oyster sauce and coat again
- Time to add the tofu puffs, bean sprouts and green leaves. Season with salt and white pepper to taste
- Top up with coriander and serve hot
We were here when we were students and so many of these dishes are from our poor uni days. This had a lot more ingredients now. We used to have more noodles in this dish as it was the cheaper option. The best thing about cooking with no rules is that we can choose to add what we like to the dish. Beef, chicken, lamb, vegetarian. We done it all.
This is just very simple home cooking. Nothing authetically Chinese or Asian. It’s just us throwing things together to make a meal. But every mouthful is delightful. It has been fun doing this post together. I am sure there will be more of Mister’s cooking post in the future.
What is your favourite type of noodle?