Having self prepared steamboat at home. A lot of vegetables, mushroom, some seafoods and Yong Tao Fu.

• 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!

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.

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.

Here’s how to prepare the meal:

• Ingredients :
• 2 medium sized hairy marrow
• 2 packs pork ribs (got it from jaya jusco)
• 2 onions
• 1 tomato
• 25 pcs red dates
• 2 litre filtered water

Directions :

1. Peel the hairy melon and cut it into big chunks.
2. Boil a small pot of water. PP said this is to rinse away the pork smell in the soup.
3. In another pot, boil the 2 litre filtered water. When the water comes to boil, put in the rinsed pork ribs and the hairy melon. Boil it for another half an hour and simmer it to low heat.
4. Peel and cut the onions to big chunks. Same goes to the tomato.
5. Wait for the soup to simmer for another 1 hour and put in the cut onions and tomato.
6. Simmer the soup for another 2 hours.
7. Add some dead sea salts to taste and the soup is ready.

Here’s how to prepare the meal:

• Ingredients :
• 1 egg
• 4 pandan leaves
• rock sugar
• 1/2 bowl of barley
• 1/2 bowl of ginko
• 4 bean curd sheets

Directions :

1. To prepare the ginko, you will need to remove the stem in the middle so that it’ll not be bitter when you cook it. Cook the ginko in water with about 4 – 5 spoonful of rock sugar for 10 minutes.
2. While cooking the ginko, you may start to boil the barley. Prepare a pot with about 2 litter of water. Add in the barley and pandan leaves to boil. It’ll be ready when the barley becomes soft and cracked a little. Normally it takes about about 30 mins.
3. Crush the bean curd sheets into smaller bits. You may then take out the pandan leaves. Later, pour the ginko with the syrup and the crushed bean curd sheets into the pot of barley water and boil it for another 15 mins.
4. The egg will be the last addition to the tong shui. Beat the egg a little bit before you add it into the pot. Quickly stir after adding the egg so that you can create egg swirls in the tong shui. Boil it for another 5 mins and the dessert is done.