I woke up very early on Sunday. Around 7am. Must be having a good sleep on Saturday I was very energetic on Sunday morning. I asked hubby whether he would like to go to Satok market since he was also awake. He agreed so we headed out from the house before 8am.
We stopped by the kolok mee stall in Green Road and have our breakfast. Our RM8.10 breakfast consisting of 2 bowl of kolok mee and a bowl of kiaw (wanton) soup. They used to serve the little soft drink bottle (we called it "pop drink") but they no longer do so now.
After the breakfast we went to Satok for its Sunday market. It has been more than 5 years since I stepped into Satok Sunday market. That time hubby was operating his textile shop in Satok and every weekend we would walk the market. But that was before I have my first child. So with much disappointment we discovered that the market was no longer in Satok. Sigh! Can blame myself for been not well informed and did not read local newspaper. Lol!
Satok Sunday market has moved to Petra Jaya to a new centre which is situated next to Kubah Ria. Nice or not??
We headed to the new Satok market which cost RM47M but nothing was there. After checking out the online news it said that it would be in operation next year. All Satok traders would be moved to the new centre which consisting of 4 blocks that can accommodate 1900 stalls. So, I wonder where all the traders in Satok go while waiting for this market to be in occupation??
The new Satok market centre. Picture courtesy of Medan Niaga Satok website
Well, since there was no Sunday market, hubby suggested we drive to Batu Kawa-Bau road to buy some fresh vegetables from a vegetable stall on the roadside. So our 30 minutes road drive to Batuk Kawa-Bau road was fruitful because I bought 2 bunches of water convolvulus (kangkung), a plastic full of purple yam, kacang ma leaves and green vegetables. All for RM15.00. I like to buy from the stall because the farm is nearby and they pick the vegetables straight from the farm and sell on the spot.Beef and Tendon Stew
100g beef tendon, washed, rinsed, sliced into smaller pieces and boiled for 30 minutes
150g sliced beef, washed, rinsed
A clove of garlic, peeled and minced
3 sliced ginger
1 carrot, peeled and cut into cubes
1 small onion, sliced
1 stalk of dried beancurd, soaked in warm water and cut into smaller pieces
1/2 cup of water
1 tbsp oyster sauce
1 tbsp light soy sauce
1/2 tsp sesame oil
1 tbsp Shao Xing wine
few dashes of white pepper
1. Heat up the wok with 2 tbsp of oil. When the oil has heated up, add in garlic and onion. Once fragrant and onion has soften, add in sliced ginger, tendon and beef slices. Stir fry for a while.
2. Add in dried beancurd and carrots into the wok. Give the ingredients in the wok a quick stir before add in 1/2 cup of water and seasonings. Stir to combine well.
3. Cover the wok and let it simmer for 20-25 minutes. Add water if necessary. Add pepper and salt to taste if desired. When the tendon and beef slices have cooked, dish up and serve with rice.