Tan Tan Mien, Avocado Milkshake, Soy Sauce Pork and Mock Crabmeat Stir Fry

Lunch

I normally don't cook for lunch, just chuck things in oven and ready in no time.

One of Big King's favourite eat at our favourite Singapore eaterie 'La Mien Xiao Long Bao' is tan tan mien. Lately he has been craving for it and even bought a jar of sesame paste and noodles from Chinatown. He's downloaded recipe and said he'll cook.

'Ghost shadow also don't have' (Chinese saying - 'kwai yeng do mou') :s

I really cannot tahan so I experiment with a recipe I saw on a gourmet programme from HK.

Tan Tan Mien and avocado milkshake

To prepare tossing sauce:
4 tbsp dark soy
1/2 tsp sugar
1 tsp dark vinegar
1 tbsp water
minced garlic
few dash sesame oil
chili oil to taste
sesame paste (dilute with water if too thick)

Method:
Put sauce (except sesame paste) in bottom of bowl, topped with cooked noodles. Spread sesame paste on top of noodles. Can also add chopped spring onion and crushed peanuts. Toss. Eat.

Verdict:
I don't like ╯~╰ but edible.

Saw avocado sui sui and ripe so I buy lor, whizzed it up into avocado milkshake.

Dinner

Soy sauce pork

Ingredients:
2 pieces chop cut into thin strips
2 inches ginger cut into thin shreds

Method:
1. Marinate pork with salt, pepper, rice wine, sesame oil and cornflour for at least 2 hours.
2. Heat up sesame oil and vegetable oil (half each) in a wok and fry ginger until crispy (in low heat). Drain and set aside.
3. Leave oil in the wok and turn on high heat. Stir fry the pork until cooked and add in sugar, dark soy and water to taste.
4. Garnish pork with the crispy ginger.

Quick. Easy. Tasty.

A while ago, Big King attempted to make ice cream. Failed lah of course. He had cooked the yolk and asked me how come his custard never thicken *~*
The leftover egg whites I freeze and think lor what to do with SO MANY (all 5 of them).

Finally took them out of freezer on Thursday and decided to cook 賽螃蟹 (direct translate: compete with crab). This dish allegedly mimick the taste of crab and shouln't be able to tell the difference from the real McCoy, IF COOK WELL. Ah really?? I try lor.

賽螃蟹

Ingredients:
5 eggs (yolk and white separated), add salt

Sauce (I agak-agak the amount):
Dark vinegar
Minced ginger
A little sugar

Method:
1. Cook the whites and yolks separately. Stirring all the time while frying so they become shreds like.
2. Assemble sauce in bottom of plate, put whites on top followed by yolks.

The whites mimicked the crabmeat while the yolks mimicked the crab roe.

Toss before eat.

Verdict: My skill not good enough, doesn't taste like crab but nice to eat leh.