food glorious food

last night we had Henry over for dinner and therefore I cooked, besides rice, as always the staple food for Asians, deep fried ngoh hiang rolls (mined pork seasoned with five spice powder and the like, mixed in with yam and minced garlic and wrapped in beancurd skin), Chinese and Thai style char siew baked in oven, the good-for-u brussels sprouts (although it tastes yucks) stir-fried and stewed with carrots and garlic with abalone and chicken thick stock.

as for today, with the leftover char siew pork as well as the left over raw minced pork, I decided to make use of the char siew to fry some rice vermicelli (fried bee hoon) Thai style with sukiyaki sauce, fish sauce and fried and garnished with carrots, celery, wood fungus, egg omelette strips, sesame seeds and coriander. as with the left over raw minced pork, I then shredded more yam(taro) and carrots and added some corn flour to deep fry them into yam and pork rolls (another version of the ngoh hiang). and then used the left over rice as well as more of the char siew to make fried rice and peas, egg omelette, carrots and celery.

now i have got more of the left over pork and yam(taro) mixture, I will then buy more prawns as well as water chestnuts as well as spring onion to try version 3 of the ngoh hiang tomorrow.

shopping lists for tomorrow will be water chestnuts, prawns, dark soy sauce, spring onions, coriander, green vegetables. and yes to make that chicken pau, I would need more wood fungus, ear fungus, tang-hoon (mung bean vermicelli), and chicken breast meat.