Happiness is running out to the supermarket alone to get some prawns to make this prawn wantan! ✌🏻
Actually this is my third time after my third baby is born – that I drove out alone early in the morning to get some stuff! And since my youngest just direct latch and I don’t pump, it was super duper fast ‘shopping’.
I think prawns are expensive – actually I bought just 300g and cost approximately RM11; used half of them – I cut each prawn into half and marinated with sesame oil, liquid aminos (can replace by soy sauce), bkh angel oyster sauce and pepper for about 20 minutes. One pack of wantan skin is about RM2.50 and I just used a quarter pack.
End up this is less than RM10 (including oil for frying). I don’t think we can get this amount for the price! (Usually we order ala carte fried wantan outside RM5 only has 5 or 6 pieces)
Thanks to darling Bernice Ong for the recipe! 😝😝 Super yummy! Had this all by myself for lunch!
Recipe for keep:
– marinate pork with sesame oil and oyster sauce
– stir fry garlic and ginger in oil
– add in marinated pork and stir fry
– add in curry powder and some soup (or water)
– let it simmer for a while and done!
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
A very happy bargain buy from Village Grocer’s reduced to clear fridge today- slightly above RM5 for this snapper tail.
I just added tomato, shiitake mushroom and ginger on it. Then season with one preserved plum seed, sesame oil and liquid amino. I prepared everything and placed in the fridge.
When we came home from swimming and the bigger N was calling hungry before our shower, I just quickly took it out from the fridge and place into the electrical steamer on high mode for 15 minutes. After settling their bath and myself, which was almost 15 minutes, I quickly took off the steamed snaper from the steamer. I topped it with fried garlic oil.
The outcome was superb- very tender!
First time cooking this dish- and actually it was quite easy. I copied a recipe from the Phillips pressure cooker facebook group member but I didn’t use my pressure cooker to cook!
Not sure about wet market, I find it easier and ‘safer’ to get these mui choy and sweet mui choy from Village Grocer – clear labeling and ‘cleaner’ (I guess)
Soaked them overnight!
Basically the ingredients- blanched pork belly, garlic, ginger and the mui choys.
Stir fry all the ingredients together!
Add the sauces – dark thick soy sauce, sesame oil, Chinese cooking wine and brown sugar.
Transfer to steaming tray!
Steam for an hour.
Done! The portion (a kg pork belly) can last for two days!
Pork ribs, about half kg
(Angel brand) hoisin sauce
Five spiced powder
Marinated for at least two hours.
Baked for one and half hours under 170 degrees celcius.
This time around the 17m17d takes in the baked pork ribs! <video>
Pork ribs (about half kg), coated with tapioca starch and pepper
Ginger, sliced finely
Dashes of liquid aminos
One tbsp sesame oil
Marinated it for an hour in the fridge. Steamed for 50 minutes under high heat. It came out tender!
My first time cooking pork rib actually with the intention of letting Nikki try the different parts of pork – but she didn’t want to try it! 😴😴😴 Guess she prefers trotter! 🙄🙄
Fortunately Noelle eats some of it!
Easy recipe to keep for confinement!