[Home Cooked Meal] Braised Spare Rib Fried Rice Vermicelli

To cook a delicious fried rice vermicelli, it is not a difficult deal. I have learned the recipe from my mother and I would like to share with you.

Ingredients:

400g Coarse Rice Vermicelli, soaked in cool water for 30 minutes, removed and to be served

3 Egg, Beaten

1 Can Braised Spare Rib

8 Shallot, Peeled and Sliced

1 Teaspoon, Chopped Garlic

150g Flowering Chinese cabbage, Shredded

200ml Boiled Water

Seasonings:

3 Tablespoon Dark Soy Bean Sauce

2 Tablespoon Light Soy Bean Sauce

A pinch of Salt

A pinch of ground white pepper

Method:

Heat up the 1 1tbsp cooking oil into the frying pan, add in shallot amd stir-fried till it turns light light brown.	Beat the egg into a bowl and seasoning with some white ground pepper and soy sauce, keep aside.	Remove the brown shallot and add into the egg mixture, gently stir and mix well.	Pour in the egg mixture into center of frying pan, heat it up over low heat till it appear condensed.
Broken the egg and remove it from the pan, keep aside.	Use the same pan, heat up with 1 tbsp of cooking oil and add in chopped garlic and stir-fry until it turns light brown.	Add the braised spare rin and bring it to a boil over high heat.	Add the rice vermicelli, soy sauce and boiling water in order, stir-fry the rice vermicelli appear to be soft and almost dried over medium heat.
Add the flowering chinese cabbage and stir-fry for 10 seconds.	Add the stir-fried egg and seasoning to taste, remove it and served.

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[Home Cooked Meal] Eggs and Mint Leaves Soup

Eggs and mint leaves soup is yummy and best served with steam white rice.

Ingredients:

20g Mint Leaves

2 Chicken Egg

50g Dried Anchovies(Ikan Bilis)

1.5L Boiled water

1 Tbsp Garlic Oil

Seasonings:

Some Salt

Some Ground White Pepper

Method:

Rinsed the mint leaves and drained, keep aside; beat the egg into a bowl and genltly stir, keep aside.	Pour water into a deep pot, add the filter bag with pre-fill dried anchovies and bring it to a boil, simmer it for 15 minutes.	Remove the filter bag and throw away.
Add the egg into soup till it appear condensed.	Add the mint leaves and simmer it for 10 seconds.	Add in seasoning into soup to taste. Remove the soup into a bowl, ganish it with fried garlic oil and serve it.

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[Golden] Pumpkin Butter Cake

Pumpkin is a common ingredient which could made varies dishes. By using it to bake a butter cake, the sweetness of pumpkin is unforgettable.

Ingredients:

400g Pumpkin

250g Butter

150g Brown Sugar

3 Eggs

300g Flour

1 Tsp Baking Powder

1 Tsp Sodium Bicarbonate

1 Tsp Salt

1 Tsp Vanilla Essence

60ml Fresh Milk

1/2 Tsp Ground Nugmet

1/2 Tsp Ground Cinammon

Method:

Peel the pumpkin, seeded and cut into pieced.	Steam the pumpkin for 12 minutes or till tender.	Mashed the pumpkin with mashed potato masher, keep aside.
Mix well the flour,Baking Powder,Sodium Bicarbonate, Ground Nugmet and Ground Cinammon in advance, keep aside.	Grease the cake mold in advance. Preheat the oven first before baking.
Cream the butter and brown sugar in the mixing bowl and beat until light and fluffy	Add the beaten eggs gradually and beat tills well combined.	Add the milk, salt, vanilla essense and mix well.
Add the mashed pumpkin and mix well.	Fold in the flour mixture with spatula in one direction.。	Pour the mixture into the cake mold. Then bake it at 170 degree celcius for 45 minutes.

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