Finally I got hold of the Foo Chow red wine paste (from my aunt). Together with ginger wine (given by a friend), I could easily cook this dish in the pressure cooker!
The ingredients used:
Ghee Hiang sesame oil, 4 big tbsp Foo Chow red wine paste, chicken , ginger stripes, about 300ml ginger wine and garlic
Stir fry ginger and garlic with sesame oil under bake (vege) mode.
Add in the chicken and stir.
Add in the red wine paste and stir.
Add in ginger wine (amount just nice to cover the chicken) and stir.
Close lid, seal it and I used ‘Steam’ KPT10. The reason being – I know I will likely keep it warm and I don’t want my chicken to be too soft!
Taste great with mee suah!
Here we have a postnatal nourishing soup: the pig stomach with ground nuts soup
The ingredients prepared: cleaned pig stomach, some pork bone for soup, soaked ground nuts, carrot, ginger, garlic,roasted white pepper and water
Using Phillips pressure cooker, under default mode for ‘beans/tendon, kpt30, cook the ingredients!
I left it in the pressure cooker for about 2 hours before taking the cooked pig stomach out to cut! It was really tender!
Blanched pork marinated in Angel Brand hoi sin sauce, egg, five spiced powder, Angel Brand thick soy sauce, corn flour and rice flour (no exact measurement) – marinated it overnight. Then shallow fry the marinated pork!
I still prefer giving my girls seasoning free food. But with my elder girl growing older, I do slowly introduce her to seasonings. In this one year, I started to learn more about Angel Brands products – and I have much assurance that most of its products (if not all) have no added MSG, preservative and artificial colouring.
Yah, I have been frying pork quite often because Noelle likes it that way! At least, I don’t have to pester/nag her to eat meat!
Fuzzy melon with minced pork
Fried curry and turmeric powder fish
Old cucumber chicken soup
Fried hoi sin sauce pork
Stir fry spinach
One thing I learn before delivery this time round is how to toast and store black beans! And this lesson only happened after two jars of toasted black beans – one stored in fridge (in two weeks) and another at room temperature (less than one week)- had growing fungus! I decided to ask the herb shopkeeper for advice!
I realised the mistake I made! I shouldn’t have soaked the beans. What I needed to do is to just wipe the beans with a clean damp cloth! Then toast it over the pan until well done (took me about 15 minutes) or you can smell the good fragrant from the beans! Let the toasted beans rest in open air and room temperature overnight. Then store into a glass sealed container and keeping it under room temperature!
Our lunch: Hokkien mee
Kids’ lunch: Udon soup
Stew lemon grass chicken
Stir fry broccoli, cauliflower and tofu
Coincidentally a friend (Rachel Ong) shared the warehouse sale post yesterday on facebook. Hubby and I are sort of ‘fans’ to this publication house – not just because they have affordable range of books but also good range of books’ topics plus interesting authors. The motivation books sold at the warehouse were not more than RM10 per book. There were some range of Disney books and children activities books that were as low as RM5. There were many designed note books sold!
There wasn’t any crowd when we were there after lunch and before their naptime. It was located at their factory which is not too far from our place.
My breakfast: Oats with extra virgin coconut oil and molasses sugar + fruits
Loh hon chai
Fried red beancurd pork
Chinese cabbage and pumpkin chicken soup
Loh hon chai
Stew chicken with carrot and potato
Long beans omelette
Chinese cabbage and pumpkin chicken soup
Last day of my planned meal
Breakfast: Egg mayo and fruits (no pic)
Lunch: Salted egg fried rice (for hubby and I)
Spinach noodles in soup with cheese omelette (for kids)
Teatime: Egg mayo wrap
Dinner: Baked honey chicken thigh served with macaroni
Today marks two weeks since we welcomed baby Norrah. And it means I had two weeks of ‘recuperating’ from labour. Yeah, it is recuperating rather than ‘confinement’ since I don’t confine myself.
Like the other two kids, we didn’t have any confinement lady with us. With Noelle, we had confinement catering – but we regretted the decision – for poor service and it being pricey. With Nikki, I decided to prepared my (our) own food – and with this ‘experience’ (plus I had a pleasant time deciding my own food), we decided to go ahead with our decision to preparing our own food after delivery of Norrah!
Many did ask me if I were getting a confinement lady this time round – and a few assured me that ‘You will need help this time!’ 🤔 I did stumbled to think ‘if I could really do it myself this time?’ – but then I gave myself self confidence that ‘it is possible!’
I actually did not ‘panic’ this time round and got most planning and preparation starting only in July! Even my bestie and hubby were asking why was I so relaxed this time round! 🤣 So, I put some ‘stress’ on myself – more stress when the house water pipe burst and required renovation. The whole day cleaning/mopping the kitchen actually resulted to my rectum bleeding (due to over squating) and some mild contraction- panic la tu that day (I wasn’t ready for birth at that point and it was just 35 weeks of pregnancy!); so I actually went to bed rest [i didn’t expose this earlier as I don’t want cause a major concern]. Thankfully all was fine then. I quickly finished up my ‘planning’ during the period of rest!
So, then came the plan – where I cooked some food and stored in freezer, partially prepared some food/soup ingredients and stored raw meat in the freezer. Menus for two weeks were written and passed to hubby (just in case I needed his help – I labeled most of the things) and it was also my guide (which can be repeated in weeks ahead). I was more concerned about Noelle and Nikki’s meals when I am away in hospital – because when I am back from hospital, I am sure everything would be in place! And it went as long expected (and I required the least help from hubby – though he did offered help; I find myself working on it far faster than explaining to him 😝). But by him helping me cut and prepare fruits for the girls every morning, it did save my 30 min on a daily basis! Like what hubby said, I just required a part time nanny to look after the other two!
While many think that the meal plans I prepared seem tedious, to me – actually they were pretty simple (imagine if you work on excel all day long in office for few years, you will be so familiar with it – so myself working in kitchen for these four years or more on a daily basis, I become so familiar with it too)!
I wasn’t ‘tired’ per say, but actually feeling contented! The freezer and fridge were almost full when I left for the hospital. And slowly now, it became empty – actually the feeling is great – seeing how things fall in plan! I not only followed the plan but as days go by (where my lethargic feelings went away and I slowly gained energy) I also could improvised the dishes – for example, from baked chicken I could stew it instead! The key was preparing ‘healthy and balanced’ meals – rather than ‘confinement food’, per say!
During this ‘recuperating’ period, being ‘happy’ and doing things that make me ‘happy’ are two most important thing! The main reason why I don’t like having a confinement lady is – I don’t like having a stranger at home; what more a stranger who can ‘nag’ me though I am the one paying her! I don’t need someone to look after myself as I can look after myself – and having a fully breastfed baby who just direct latch – taking care of the baby is minimal.
Again, the issue is then looking after the two elder kids! And I trust no other than my hubby with them two! Thankfully, hubby’s company has two weeks paternity (though he has been working from home and going back to work for 1.5 days🙄) and this is also his daddy’s role- so he was in charge of the two kids (though it was more like the two kids bullying him 😂)! Well, overall, he did well with the two fellas in these two weeks! It was more like he was having confinement as in ‘confined’ to the two girls! 🙄😂
The short grocery shoppings that hubby brought us along was also mind rejuvenating !
I have also some fabulous people to thank – who thought of me and offered to cook for me (or help around) during this period – though I ‘rejected’ most of them, ‘kam-siah’!
I no longer have a pre-planned menu tomorrow but as I mentioned a lot can be repeated from the same planned menu! Next week will also be the real test when hubby officially goes to work (and comes home late🙄)!
Today I didn’t follow the pre-planned menu! It is also because I am cooking lunch for hubby! And tomorrow is THE final menu – I will follow partly, I guess!
My breakfast: fruity overnight oats
Stir fry cucumber with mushroom
Stir fry leek with lap Cheong and dark sauce
Radish chicken soup
Kids had macaroni with radish chicken soup topped with steamed threadfin
Chicken nuggetto for the kids
Sweet and sour chicken (first time using instant Brahim sweet honey sauce – but I think I can make a better sauce than this premix sauce – tasted a little artificial)
Stir fry bok choy with garlic
Nothing much today except we went to Heromart to get veggies. Norrah and Nikki stayed in car with hubby while I and Noelle did the quick grocery shopping. Then during naptime, I ‘requested’ hubby to ‘go out’ 😝 so that we all can nap without interruption – so he went out to settle his stuff.
Anyway, today marks his official last day of paternity leave! We have him for the next four off days before the long days (for me) begin again (reminder to self: days are long, years are short!)