Ms: Cooking Experiment #3 - Lettuce Wrap Glass Noodle

Ingredients: (for 2 pax)

- 2 eggs (beaten)

- 1/2 carrot (thinly sliced)

- 6 pcs black fungus (soaked, cut off hard root and thinly sliced)

- 2 stalk spring onions (cut roughly 2 inch and thinly sliced)

- 1/2 onions (thinly sliced)

- glass noodles (soaked and cut short)

- lettuce (cleanly washed and soak with cold water)

 For seasoning:

- 2 tbsp vegetarian powder stock
- salt and pepper to taste

Directions:

1. Put a little bit of oil in the pan and stir fry onions till fragrant.

2. Add carrot and black fungus then stir fry for about 1 minute.

3. Pour water into the pan until ingredients are fully emerged and bring to boil.

4. Add seasoning and mix well.

5. Add in glass noodle, make sure glass noodle is submerged in the water.

6. Pour the beaten eggs onto the glass noodle. Do not stir yet! Let it cook on top of the glass noodle for 30 to 45 seconds.

7. Add spring onions then stir fry until the water dried up.

Serve with lettuce and you're ready to eat!

Thoughts:

- The seasoning I used might be too mild for some people, if you prefer stronger taste you can add chicken stock or oyster sauce depending on your likings.

- Preparation is quite time consuming, especially cutting the ingredients into thin slice.

Ms: Cooking Experiment #2 - Cantonese Style Fried Yee Mee

I can cook and not fail! Wheee~ =) We were missing malaysia's hawker food so badly so I searched the internet for failproof recipe that even beginners like me can manage. I went through a few recipes and came up with my version of recipe, the recipes are basically similiar, you can add in or take out ingredients that you like or dislike to suit your likings. In my case I loveeeeeee veggies so I put in more cabbages. Pardon my broken yee mee in the picture, it's so hard to get yee mee here, not every asian grocery has it! Lucky for us we found the second last pack of yee mee at a very secluded corner in one of the store and both pack were not in good conditions either. Oh well~ Better than none!

Homemade Cantonese Style Fried Yee Mee - presentable and edible!

Ingredients: (for 2 pax)

- 2 fried yee mee
- 1 chicken breast (cut slice)
- 4 prawns
- Carrots & long beans & baby corn (small portion each)
- Cabbage
- 2 eggs
- Garlic & onion (finely chopped)

to marinade:

- 1 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1/2 tbsp sesame oil
- 1/3 shao xing wine
- white pepper & salt
- 1 tsp corn flour

For sauce:

- 700ml chicken stock
- 2 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1/2 tbsp sesame oil
- 1/3 shao xing wine
- Salt, sugar and white pepper to taste

*Corn starch (mix 1tbsp corn flour with water)

Directions:

1. Marinade chicken and prawn for at least 1 hour.

2. Fry garlic and onion till fragrant.

3. Fry chicken breast and prawn till brownish.

4. Add all vegetables and fry till cooked.

5. Add mixture of sauce and let it boil. Adjust to taste, add some oyster sauce if the taste is not strong enough or add some water if the sauce is too salty.

6. Pour in slightly beaten eggs while stirring the sauce over high fire.

7. Add in corn starch to thicken the sauce.

8. *If you prefer your noodle to be crunchy, place yee mee in a thick plate or a big bowl and pour the sauce over the yee mee.
    - The heat from the sauce will soften the yee mee
    - If the sauce is not enough, add some water before removing from stove

    *If you prefer your noodle to be softer, cook the yee mee with the sauce in the pan.


Thoughts:
- Our plates are not deep enough so we cannot pour enough amount of sauce over our yee mee to soften the noodle. So, we cook our yee mee with the sauce until it's almost soft but still slightly crunchy then transfer it to plates.

- Test the sauce before adding salt as chicken stock itself is salted.

Ms: Cooking Experiment #1 - Pork Chop Cheese Baked Rice (豬扒芝士焗饭)

One of my recent favourite thing to do in Melbourne is to try new things to cook. During my previous visit here, Mr was the one who did the cooking mostly and I was his assistant but now I've basically taken over his role in the kitchen. I've been promoted to 'sous chef' and Mr is the 'head chef' now. LOL! One day this particular dish appeared in my mind out of nowhere, maybe it's been too long since I had this dish that I really miss it badly. After browsing through a few recipes from the internet I came up with my simplified version without using oven as we only have microwave. 

Ingredients: (for 2 pax)

- 2 rice cups Rice (pre cooked)

- 3 eggs

- 2 piece Pork Meat (opt. for pork loin for lesser fats)

- 1/2 jar Spaghetti Bolognese Sauce (approx. 375g)

- 1 large Onion (cut small)

- Red and Green Capsicum (diced small)

- Cheese

to marinade:

- 2 tbsp Light Soy Sauce

- 1 tbsp Sesame Oil

- 1/2 tbsp Shao Xing Wine

- Salt

- White Pepper

- Black Pepper

Directions:

- Marinade pork chop for at least 1 hour

- Pan fry marinated pork chop until brown on both sides (set aside for later use) 

- Fry the rice and gradually pour in whisked eggs till dry (set aside for later use)

- Heat pan with some oil, fry onions and capsicums till fragrant then add in bolognese sauce

- Put the fried rice into microwave-proof bowls

- Top up with pork chop and pour the sauce on it

- Top up with your favourite amount of cheese

- Put the bowls into microwave for 2 mins and you're done!

Marinated pork chop 

Cheese, bolognese sauce and onions

Fried rice with eggs

Top the rice with pan fried pork chop

Add in the sauce

Top up with your preferred amount of cheese

Tadaaaaa! 

Conclusion:

- We think that the sauce is slightly too little, it would be better to increase the amount of sauce so that the sauce is able to fully cover the meat and rice. 

- The whole piece of meat on our small bowl is quite hard for us to eat, should have cut it into smaller pieces instead.