Happy Chap Goh Mei! Today marking the end of the Chinese New Year celebration.
I cooked a special dish over the weekend. I called it Money Cai Bee Hoon; a dish that symbolizes prosperity for the year ahead. This is one Hakka dish that I love. Always a mani cai (cangkuk manis or sweet leaves) lover, I love eating this dish. Simple and tasty.
Bee Hoon (soak in cold water till soften), 3 Eggs, beaten, Dried Prawn (soaked and rinse), Mani Cai (discard the stems, wash and rinse the leaves, break into smaller pieces), salt, light soy sauce, shallots and garlics
1. Heat up the wok. Add oil in the wok. Once the oil is heated up, add in chopped shallots and garlics. Once fragrant, add in dried prawns. Stir fry. Once the dried prawns are cooked, push the ingredients to one side.
2. Add in the eggs. Stir fry, push the dried prawns into the centre of the wok, mix well.
3. Add in the bee hoon. Stir fry well. Add a little bit of water from time to time. Add salt and light soy sauce to taste and serve.
As for tonight, after a dinner prepared by my BIL, maybe we are going to finish off the fireworks with the kids or going around the city to watch some firework display, like what we did last year. Hopefully no rain this evening.