First of all, Happy Belated Dumpling Festival (Duanwu Jie)! Hope you ate your "bak chang" yesterday. *wink*
Bak Chang is nothing special as you can find and eat it every day. I seldom take chang because it will cause stomach discomfort and bloatedness. Bak chang costs the same like a bowl of kolo mee now! Phew! Talking about recession!
I like home-made bak chang especially the Hakka and Hokkien chang. This is Hakka styled bak chang. Full of lean meat, dried prawns and peanuts; made by the kids' babysitter.
I cooked last Saturday. It has been long since I stepped into the kitchen. I believe this was the first time this year I cooked for the family! *Pai sey*
Simple meal. My hubby's favourite dish. Stewed pork belly.
Marinated the pork belly with sugar, salt, light and dark soy sauces and oyster sauce. Fried garlic slices and once it turned fragrant, throw in the pork belly. Stirred for a while then add 2 cups of water. Simmer it for 30 minutes or so. I added in some mushrooms and boiled eggs.
On Sunday, I cooked chicken porridge for breakfast and lunch as it was hot day. Every day is hot day here. We sweated a lot and do not have much appetite. I thought porridge would be good for everyone. I used whole chicken wings; cooked in slow cooker overnight! So very sticky and meat is tender. If you want to enjoy the whole chicken wings; then cook in gas stove is the best. Mine the meats all tender and seperated from the bones! Good for Baby Jay as he can chewed well on them.
And hubby did not want to miss out in the action; he took over the kitchen at night, cooked pasta for dinner. Mix of Oriental and Western as you can see here. He used leftover stewed pork belly, add in some leek flower, minced meat, cherry tomatoes and a pack of Cabonara cream. Turn out not bad but I would prefer my cabonara to be creamer. At least cheaper than eating at an Italian restaurant. *wink*