Date: Aug 7, 2013
Holiday eve. After bringing the kids to swimming pool, nothing to do. Let’s cook something to eat. Something simple.
Dish #1: Tau You Bak (My Si-Mi pun Campur Version)
1. You need meat. Pork Belly. Cut cut cut into small pieces.
2. You need some sea weeds. I used some Japanese sea weed here.
3. Soak the sea weed for 10 minutes.
4. Open your fridge, if you find a Preserved Bean Curd. Use it.
5. I used this brand that I got from Organic Super Market. Very Nice!
6. I have never tasted such a nice smell Preserved Bean Curd. I strongly recommend this brand. It’s a product of Taiwan. 放心！
7. I tasted it. And I love it!
8. Take a bowl. Pour some Dark Soya Bean Sauce. A.k.a. Thick Soya Sauce.
9. Some light soya sauce. (See below the bowl, that’s how much I put the Soya Bean Sauce).
10. Add some Hua Tiao Chiew (Chinese Cooking Wine). Add more if you like the taste.
11. This is where you place the preserved bean curb into the sauce.
12. A pince of sugar.
13. A pinch of salt.
14. Lastly, add water into the “super sauce”. a.k.a. Tau You sauce.
15. Cut the seaweeds.
16. Put the seaweed together with the meat.
17. Pour in the Tau You sauce that you have just mixed.
18. Add more water if necessary. You put water just enough to cover it. Then, your sauce may left with little after the cooking.
19. Cover the iCook cover. Use medium fire. Wait until the vapour seal and you can turn the iCook cover. It should be cooked. That is about 25-40 minutes, depends on how tender you want your meat, and how much meat you put.
20. That’s it. Very nice taste Tau You Bak. 🙂 Penang food.
Dish #2: 皮蛋蒸肉饼 Steam Pork with Pitan (Century Eggs)
1. You need Fresh Mince Pork. Do not wash or rinse it with water.
2. Cut some onions leaves.
3. Cut some celery. This will gives the crunchy thingy inside your steam meat.
4. Dice it into like this.
5. Open your fridge, and see if you can find Pitan (Century Eggs). I got these from Taiwan. So, let’s use it!
DO NOT MIX the eggs with the meat. Leave the eggs aside first.
6. This is made from Chicken eggs. Not duck eggs.
7. Since I love so much the preserved bean curb taste. Let’s use it again. Mix it with the meat later. This will give the unique salty taste.
8. Open the fridge again. I found these Hokkaido dried scallops. Let’s use it too. This will gives the sweet taste.
9. Put everything into a zip lock bag. (Disposable).
10. Squeeze and mix the meat with all the ingredients inside the bag.
11. Put everything into a steam plate.
12. Almost forgot, put the century eggs on top to decorate it.
13. Put the plate into the iCook steamer. Cover it. Let it steam for 8-10 minutes.
There you go. A very sweet (meat sweet) steam meat.
Dish #3: Stir Fry Veggie
1. First, cut the small bok choy stems out.
2. Separate the leaves.
3. Dice some garlics.
4. Open your fridge. And you may find fish balls. Use it!
5. Just now, I had too much mince pork. So, I kept some of it for stir fry veggie.
6. Heat the iCook wok. Once it is heated. Pour in cooking oil. Wait for it to be boiled. Pour in the onions.
7. When onion turn a bit brown, add in the meat. Stir fry it. Turn the meat around.
8. When the meat turn white on both side, put in the stems, and stir fry. Put in all the green. Stir fry a bit. Cover the iCook cover.
9. When the iCook cover can be spin around over the vapour seal, open the cover, stir fry it, add in Oyster sauce. Stir fry a bit. Add in soya sauce, and a little bit of water. Stir fry. Cover it for 1 minute. Kill the fire. Wait for 1 min. Sprinkle some Chinese cooking wine on it. That’s it. Done.
There you go. A three simple dish. A holiday eve simple meal. And the whole family loves the food. And we finished every thing. Ha Ha Ha.