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Wednesday, 4 February 2009

Sunday - 1st Feb 09 初七 人日


                                    The $50 worth of Yu Sheng can serve 14-16pax!

Woke up early to today cos I need to prepare tonight's dinner.  Invited my in laws to come for dinner and at the same time I arrange to pick up my Yu Sheng that I have won to add on cos today is 人日 Happy Birthday everyone!!!

I am busy preparing the food and my Dearie's ex students came over ..... so sorry that I did not have much time chit chatting with you all as I am busy in the kitchen.  Prepared Nonya Chap Chai, Sambal Prawn, Ngor Hiong, Sesame Chicken and White carrot with cuttlefish soup for tonight's dinner.  Forgot to take the whole display of food cos I am busy serving the food to them hahaha.... wasted!

Is my 1st attempt in making the Ngor Hiong..... chestnut not enough, 1st batch abit salty cos I forgot to clean the skin, overall still ok. *LOL* I love the soup *buay pai sei* is really nice .... all natural taste no soya sauce, no salt added!

Had a great time with my in laws ..... my house is small if only I get a bigger flat last time a bit regretted about it since I like he current place very much.  Shall keep a look out if any of the 19 floor people shifting out ... I love staying on top floor *LOL*
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20 comments:

  1. midas sam4 February 2009 at 21:57

    when can we visit u? hehehe...

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  2. Sandra =)4 February 2009 at 21:59

    hahaha...

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  3. Theresa Lee5 February 2009 at 00:36

    if u all dun feel crampy of my plc .... anytime!!

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  4. HZMH Tan5 February 2009 at 02:08

    we also wanna visit u!! wanna try your soup!

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  5. midas sam5 February 2009 at 06:51

    cramp nvrm...as long as food is yummy can liao hehehehe...

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  6. Jaslyn Loh5 February 2009 at 16:56

    i wanna eat ur ngoh hiong... teach mi how to make leh...

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  7. Theresa Lee5 February 2009 at 17:12

    me har i still need improvement for Nghor Hiong leh ...... must learn from more senior ppl .....

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  8. Jaslyn Loh5 February 2009 at 17:21

    teach me the basics leh. hee~

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  9. Theresa Lee5 February 2009 at 19:48

    ok ...

    minced chicken
    carrot
    white carrot
    onion
    water chestnut
    egg
    fu zu

    I mix the all ingredients except fu zu together then remember the fu zu have to wipe cos it will be salty. then wrapped up after that I steamed it ...... fried it only when wanna eat ... u can keep the rest in the fridge frozen compartment.

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  10. Theresa Lee5 February 2009 at 19:48

    actually i forgot to add prawn meat .... next time i will remember ... hehehe

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  11. Jaslyn Loh5 February 2009 at 20:52

    er... wat is fu zu huh...
    o u mean need to steam after u wrap huh... then wanna eat then fried it. lol... i tot wrap liao then fried wan.

    how u make the roll 'stick' tog huh? wont open up hor...

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  12. Theresa Lee5 February 2009 at 21:01

    i wrapped it like how popiah look .... i steam first then fried de ... the left over u oso steam it ... cool liao then keep in fridge

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  13. Theresa Lee5 February 2009 at 21:02

    eh fu zu is the skin for nghor hiong

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  14. Wong Khoo5 February 2009 at 21:03

    fu zu is e skin another type of "tau kee"

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  15. Jaslyn Loh5 February 2009 at 21:41

    oh.... can i get it fr ntuc? u make mi v gian to make leh... LOL

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  16. Theresa Lee5 February 2009 at 22:54

    heehee ..... ya ya like tau kee ... go market can find oso

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  17. Jaslyn Loh5 February 2009 at 23:19

    my side no mkt leh. only dry mkt. ok.. i go ask ard there. lol~ yummy!

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  18. Jaslyn Loh5 February 2009 at 23:23

    btw, QQ, ask u huh the carror all these need to dice / shredd huh. no need to cook them 1st rite.
    egg is u beat liao add into the 'mixture of ingredients' rite?

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  19. Theresa Lee7 February 2009 at 17:36

    i use blender to do it .... i lazy ahhaha ... egg hor i crack it and mix with it never beat it first then mix

    ReplyDelete
  20. Jaslyn Loh8 February 2009 at 22:22

    blender.. ya. gd idea. lol!

    ReplyDelete

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