Ever wonder what to do with the leftover mandarin oranges from CNY? Last weekend while we’re lazying at home, PP mixed a special salad for us to try with. Its a mixture of ceasar salad vegies with mandarin oranges and grapes. It tastes very nice, there’s sweet and sour taste in it.

• What you need is very simple:
• a pack of ceasar salad vegies
• one mandarin orange
• about 10 – 15 grapes
• topvalue sesame dressing

With your mandarin orange, you will need to cut them into halves and remove the seeds, if there’s any. Same goes for the grapes too. All you need to do is mix all the vegie, mandarin oranges and grapes with the sesame dressing. There.. enjoy your salad!

Notice that I’ve been posting again? Hehehe.. I feel real bad … PP’s been very hardworking and helping me do post for the past very very busy months. Thanks, gong ! So… I’m still busy, but I will make some time for this blog.

This time round, I’m gonna help PP introduce his braised bittergourd with pork ribs. Here’s the recipe and some simple steps to prepare the dish.

Braised Bittergourd with Pork Ribs by philipcs

• Ingredients :
• 2 pcs bittergourd (medium size)
• pork ribs
• spicy fermented beans (can use the non spicy ones for those who wants it mild)
• sugar and salt to taste
• cooking oil

Directions :

1. Heat up the pan with a little bit of cooking oil, then add in the fermented beans to fry.

   

2. Next, you will need to add in the pork ribs and some water into the pan with fermented beans. Fry the pork ribs for about half an hour.  Add in more water after that, you will need to braise it with the bittergourd later on.

   

3. In another pot, boil water with a dash of oil and salt in it. Add in the bittergourd which is cut into cubes to the boiling water.  Boil for about 15 minutes and let the water rinse away.

   

4. Finally, add the bittergourd to the pan of pork ribs and fry until it becomes medium dry. Add more water to braise it for another half an hour and you ready to serve it.

   

Thanks to PP for this delicious meal. This is just nice for our lunch and dinner. You can serve it with rice or even noodles.

PP had a chance to try out my mom’s char kuey teow on our last trip to Muar. I liked it very much because it comes with a little taste of sweetness in it. Hence, PP got the recipe from my mom and cooked for me. Its very nice, thanks to PP.

Here’s how to prepare the meal:

• Ingredients :
• a pack of kuey teow for 2 pax (got it from giant)
• 2 eggs
• bean sprouts
• 3 cloves of garlic
• 1 tablespoon sugar
• 2 tablespoon dark soy sauce
• half a cup of water
• light soy sauce to taste

Directions :

1. Finely chop the 3 cloves of garlic. Heat up the wok, add in oil and garlic. Stir-fry the garlic until it turns brownish.
2. In a small bowl, mix the water, dark soy sauce and sugar. This is for the flavoring.
3. Add in kuey teow to the wok, gentle stir-fry it for 3 – 5 mins. You do not need to wash the kuey teow because if washed, it become slimy when u stir fry it.
4. Then, add in the eggs by spreading it onto the kuey teow. If you want other ingredients, you may also add in cockles, fish cake and etc. I preferred it plain.
5. Add in your bowl of flavoring, and stir fry it for another 5 – 8 mins. At this time, you will also add in the light soy sauce and some pepper to your liking.
6. Finally add in the bean sprouts. Fold the noodles over and over, give it one good last stir-fry to mix well with the noodles.