Weekend Menu #16: I cook, I eat

I counted the days I cook this year. So shameful! *wink* Anyway, got the chance to cook over the weekend. The weather has been pretty wild lately. Either it rains or shines whole day but we stayed doing nothing at home over the weekend.


Felt like drinking some chicken soups. Remember we bought some of this dried fish slices from Korea last year. The Koreans used this fish for stock in soup and other dishes. Still have some leftover in the fridge so I added some slices to my chicken soup. Taste very sweet!

I do not have much time during the day since I need to open up the shop so I rely very much on slow cooker since I no need to check on it from time to time.

Red dates chicken soup
Half chicken used
10 Red dates
Few slices of dried Korean fish
Salt to taste

I put everything into slow cooker, let it cooks for 3 hours. Great taste!



On Sunday, I cooked Fu chuk (beancurd skin) pork rib soup. Very easy to prepare, and again I used slow cooker. Simple, just get ready all the ingredients in the morning and throw into the slow cooker. After came back from mass, our soup is ready.

Beancurd skin pork rib soup
Pork rib
Beancurd skin
Ginger slices
Garlic clove
Salt to taste

Thaw the pork rib in warm water for few minute. Soak the beancurd skin in cold water till it soften, then cut to desired sizes. Wash the garlic and ginger; slice the ginger into few pieces. Pour water into slow cooker and put all the ingredients in. Let it cooks for 3 hours.



As for the kids who do not really enjoy soupy dishes, I have some luncheon meat with egg for them.



After so many trials, my steamed egg is successful. *wink* But I still like my mum's steamed egg, because hers is silkier and yummier than mine. Overall, my steamed egg not so bad. *wink*