I Do !! I Do !!

Is not me 'I do, I do!" Is her and him.

Congrats my dear.....

Mr Chong friend, Mr Chong, MRS CHONG and me....


Just promoted to 'auntie' level.... Hahahaha

Stop asking when is mine.... Time will tell...hahahha *wink wink*

Maye

老鼠粉 in Action ！！！

First attempt to fried 老鼠粉 and this is when my mum is not at home. Haha.. U know, she always complain i didn't cook for her. As usual, she such a good chef, why should i cook right? Hehe.. To those who sometimes was alone at home and don't know what to cook for dinner or lunch? Well, let me share with you how i done it and still can fill your stomach.


Ingredients: Hong Kong choi sam, Garlic, Mushroom, Fishball, Cabbage, Soy sauce, Dark soy sauce and last thing that can't miss out was the 老鼠粉

Step 1 : Wash all the ingredients before goes into cutting

Step 2 : Cut the Hong Kong choi sam, mushroom, cabbage, garlic and fishball all in almost same size. After cutting, then put it nicely in a plate. (See below picture) - Remark: Head and leaves to be separate. You would know why later.

Step 3: Take out your wok and heat it. Remember, the fire is in medium mode. After you see some smoke coming up, pour in the mushroom and stir it for few minutes.

Step 4: Few minutes pass, put in your garlic. Watch out your garlic. When is almost turn to brownish, pour in your Cabbage and Hong Kong choi sam head. (This is why i'm asking you to separate it at the first place)

Step 5: As usual, stir it for few minutes too. Then pour in your fishball. Fish ball not need cook for long as they easily cook. Stir for 2 minutes will do.

Step 6: After that, pour in cabbage leaves to stir around 2-3 minutes. Then pour in your Hong Kong choi sam leaves as well.

Step 7: Few minutes pass, the most important thing was pour in your 老鼠粉 and stir.

Step 8: While stirring, add in soy sauce and dark soy sauce.

Step 9: After few minutes, your yummy and tasty fried 老鼠粉 is ready to serve.

Q & A

Q: If don't have Hong Kong choi sam or cabbage in the fridge, how?
A: No worry. It can always change to other vege, like carrot, spinach and so on...

Q: What if i don't like dark soy sauce?
A: Never mind, it can add in only soy sauce. The dark soy sauce is for the presentation of the food. Hahaha...

Q: What if my fridge only got meat ball??
A: Nothing wrong. You can add in meat ball too, even meat also can.

Q: I more prefer spicy. I can add on chillie paste?
A: Not a problem at all. If your chillie paste is not salty, you can add on your chillie paste before the soy sauce. If your chillie paste are salty enough, then i don't think soy sauce will be needed.

Q: From start cooking till the end, the fire is always in medium mode?
A: Of cos no. You have to watch the fire from time to time. Sometimes need to turn to high or low mode.

Q: How do i know how much of ingredients is enough?
A: Well, this need to ask yourself how much you can eat. Haha.. But no worry, if you can't finish what you had just cook. You can always storage it in the fridge. Tomorrow could take out and stir in again in the wok. To make it more tasty, i suggest you add an egg.

Hope all of you could try it at home.If not succesful, don't give up. Practice make good result.

Happy trying.

Maye