Steam Cabbage Prawn with Tung Choi (冬菜)

Tung Choi , the preserved cabbage / green mustard according to Wikipedia. Very tasty , an extra flavour to the whole bowl of soup / noodle If Tung Choi is added. I remembered whenever mum ask me to cook mustard green with egg soup

( 青菜汤) , I will put a lot of " Tung Choi" , and mum will always say

" Ah Tng, are we eating 青菜 or 冬菜 here?

So yeah I do not have any leftover broth at home! I need to steam these again leftover cabbage in the fridge, I need something ' flavourful' and I only can think of "tung choi", instead of salt!

Ingredients

some chinese cabbage (China's one sweeter")

some prawns

4 clove minced garlic

pinch of salt

2T cooking oil

1 ~ 1/2 cup water ( depends how many cabbage u have)

1 T of Tong Choi

Method

a. Heat up the steamer.

b.Use a deep bowl , so when cooked, there's room for the soup.

c. Cut the back of prawn horizontally, then slice vertical for the top part. Stuff with minced garlic & salt. Cut the cabbage into Half from the center.

d. Arrange the cabbage at the bottom, and prawns on top. Drizzle with oil & put some water . Sprinkle some Tong Choi at the bottom and steam for 15 mins ~ 18 mins.

These cabbage very savory sweet with lots of prawn flavour! and most important...Tung Choi ! slurp! serve with bowl of white rice.

Congratulations to Azizan & Allysha dear - Final

he he he ... Here we come ! Sisters behind our princess Creamy~

We ! ready for the race

Ha! The guys! were forced to bind into our so called "agreement"! (lolz)

Twinkle Twinkle Little stars, I bet their head full of 'stars" after lifting up + singing along

Much regrets! should have cut the banana into 2cm!!!! let them have closer contact

= Dinner time =

me & chu ~ eee.... I am very much missed the moment we sneak into Deli Corner around 4pm!!!! kekekekkeke

steph & I . Hey you just put a 'burden' on my left shoulder! heavy little thing! *wink*

Congratulations to Azizan & Allysha dear - 1st Round

This is my first time witnessed such a very nice and elegant wedding~ my dearest kawan creamy panda ! Let me put up some highlights of the day , then to be continued on this coming Saturday!

Very angel feel 's wedding gown~! so prettie!

ready for bersanding

hahaha, pic taken by mi-mi. Now I realise! I should have brought my sis along!!! really hard to take pic without her... I mean pics with ME inside!!

Bunga Rampai ~ (Pandan leaves + Bougainvillea Flower + Air Mata Duyung)

Tapak Sireh ~ (Beras Kuning (yellow rice) + Bunga Rampai + Air Renjis (Blessing water) )

Creamy's wedding

he he he , I make another craft , this time by imitate one of her wedding photos.

I like sewing ! all inherit from mum's interest, I used to make my own patchwork school bags! I think better I start making all bags / household stuffs, so I can retire soon huh! and make my own business ;D

Ok, I need to pack my bags now, ready to attend creamy's 1st round celebrations at Sdk! hurray!

My humble collections ...

Fermented Tofu Pasta

White Fermented Tofu also known as Chinese Cheese! ;D and I called this pasta "Chinese Alfredo Pasta" ! I m using white fermented tofu to make sauce, with some cut chillies and garlic..

Few days back I flipped thru this recipe from a Taiwan cooking book, very innovative & interesting to me. and hey no doubt! it taste good! very creamy. I told my fren karen, she said no thanks, eyeww.. ;p

Use the white fermented tofu
Ingredients
150g pasta
100g minced meat
2 cubes white fermented tofu
3 cloves garlic, minced.
1 chillie, cut
1 green onion, cut
2 T cooking oil
2 T cooking wine
1/2 cup cooking stock
pinch of salt & sugar

Steps
a. Prepare a pot with some boiling water, cook the pasta
b. Heat up a cooking pan, drizzle with some oil, pan fry the meat.
c. When the meat turn brown, put in garlic, chillie, onion, mashed fermented tofu, stir a bit, put in stock & wine, sprinkle some salt & sugar .
d. Put in pasta and some blanched beans, continue stir until the sauce almost dry up.

Change !

*Reflection*

I have cooked fermented beancurd pasta! taste like Alfredo pasta, very delicious, I will post it very soon. Tata