Life is precious

When I first met my hubby (then, my boyfriend) more than 10 years ago, his father has been diagnosed with lung cancer.  Few years before, he has undergone liver surgery to treat his liver cancer.

When he gone for the 2 major surgeries, he was able to claim the hospital and surgery costs from AXA AFFIN insurance.  This ease the financial burden of the family.  Thank god for AXA AFFIN that provides early financial aids upon cancer diagnosis and coverage of 20 years with 10 years of premium.  Really come in handy during the needy time.

Now that it has been more than 10 years, but my father-in-law still come to Kuching hospital for check up and treatment almost every month.  He has learnt how 110 Cancercare helps. 

Weekend Menu #52: Steamed silky eggs

It is hard to get a silky steamed eggs but the tip is to beat the eggs slowly. Just gentle stir in circular movement and then add in about 100ml water into the beaten 2 eggs. Add salt to taste (about 1tsp). Sieve finely into a bowl before steam under high heat for 15 minutes. 

In a pan, fry some chopped garlics in 2 tbsp oil. Once browned, pour the garlic and oil on top of the steamed egg. You can subs with fried shallots instead.

I am satisfy with the smooth custard but hope to improve further. Will keep practising till I get the consistency and texture that I like.

Breakfast over here

Been to this Choon Seng cafe in Sg Merah once. That time I had mee sua soup and roti telur with hubby's cousins. This time I were with my SIL, just the 2 of us.

She did not open her shop yesterday so she suggested a breakfast at this place. She told me the laksa was nice but I have to observe my 3-months pantang. Not this time.

It was packed with patrons and lucky us to be able to find parking space and seats. I ordered its Malay fried mihun while SIL ordered 2 toasted kaya buns to share. First time having this "roti kahwin" in a bun! Not bad. Crispy outside and creamy and soft inside.

My RM3 plate of fried mihun comes with half chicken wing joint. Guaranteed not enough to fill my hubby's stomach with this plate as it is quite small portion but for me, it is just nice. I like it because not too oily and wet. After have a bun and a plate of mihun with a glass of teh-c, I were full. Will come back here to try other stalls like the porridge and laksa stalls.

My Miscellaneous Picture #9: Sleeping child

Watching my children sleeping has theraupeutic effect on my mind. It is both angelic and peaceful. Thank God for blessing me with 3 wonderful and healthy children. :)

Good night, guys! Sweet dreams.

Natural goodness

My MIL gave me this bottle of carrot juice which she bought in Kuching from Tai Kiong. Korean Dongwon 180ml carrot juice in a small glass bottle (RM2.35). I like it! Wonder I could find it or not in Tai Kiong here? Shall drive down to city and check out the store soon.

I also have a quick face mask this morning. My SIL asked me to try this Aloe Vera mask from Cosway. I like it!! Some more I kept it in fridge, so the feeling of cooling mask on my face is great. 

Just spread a thin layer of the mask onto the face, leave for 10 minutes (and I get to do some housechore) and then gently massage to exfoliate the face. Result? A smooth and refreshing skin. :)

Tau Yew Bak

When it comes to Chinese dish, few ingredients are essential - yet at the same times most misunderstood - that is soy sauce. We use soy sauce in almost every dishes.  We pour it on rice, pour on porridge, use for stir fry, steaming and as a dipping.  Two basic soy sauces in Chinese cuisine are light and dark soy sauce.  And choosing a good brand of light and dark soy sauce is important as not all sauces taste nice.  The best soy sauces (to me) are those imported Pearl River Bridge from China. 

A pork dish that I love to eat over rice is Tau Yew Bak (Braised Soy Sauce Pork in Hokkien).  This dish called for Pearl River Bridge soy sauces as their saltiness combined with sugar give this dish a flavourish and delicious gravy plus the super tender pork belly fat.

Ingredients:

1 kg of Pork belly; chopped
1 clove garlic
Few slices of ginger
One handful of fried beancurd
2 hard-boiled egg
1 small lump of rock sugar
3 - 4 tbsp dark soy sauce
5 tbsp light soy sauce
5 cups water
Salt to taste

Method:

1. Marinate the pork belly with few dashes of dark soy sauce.  Then brown the pork belly on both sides on a greased pan.  Dish out.
2.  Boil 5 cups of water and rock sugar in a pot.  Once the water is boiled and rock sugar has diluted, add in the pork belly, garlic, light soy and dark soy sauce.  Simmer for 30 minutes.
3. Add in the fried beancurd and eggs. Lower the heat to small fire, add in salt to taste and let it cook for another 10 minutes.  You can add some more dark soy sauce to taste or if you like your dish a darker colour.

Wa Ha Ha

One of the coffee shops in Sibu with a catchy and funny name. Wa Ha Ha food court which is just after SK Perbandaran No 4 (Lrg Oya 13) and although it is near to where we stay, we only been there twice. The food actually pretty home-y and very cheap.

Last night we went there for dinner. Just four of us. Total bill was RM33.80 minus drinks.

I like its midin with a tang of calamansi juice and also claypot salty pork belly.

Kids' fave. Chay poh fried egg

We tried its signature taufu dish. 

Pardon the blur picture of my taufu.