This is a very common dish we find at the local economic rice stalls, be it at the hawker centers or foodcourts. We love it when the hawkers spoon lots of brown gravy from the tray onto our pile of rice. At home, we cook this quite often on weekends too as it is a really easy and hassle-free dish to cook. Hope you will love this dish as much as we do. Try it at home yourself; make sure to remember to add in plenty of water to make the to-die-for gravy!
I am not one of those who loves slurping up hot soups or broths for my meals. Soupy noodles, porridge, steamboats – these are the least of my favourite dishes, be it at home or when I eat out. It’s probably due to the humid and hot weather in Singapore that makes for such a preference in me.
Having leftover Sze Chuan preserved vegetables from last week’s dish of Teochew Sze Chuan Vegetables & Pork Stir-Fry) meant that we had to either cook the same dish this week or cook something else using similar ingredients.
Because of my morning sickness kicking in, I’m going to have to be contented with what I eat from now onwards. I can’t cook many fanciful dishes now, for fear that the smell of the food or even the condiments themselves might put me off. Nevertheless, I do wish to keep my blog going (that’s what keeps me going), hence the decision to make simpler, everyday home-cooked dishes (i.e. 家常便饭), just to be sure I don’t waste any expensive ingredients or food at the end of the day.
I did it well this time. The last time I tried making pan-fried dumpling, otherwise known as ‘guo tie’ (or 锅贴 in Mandarin) (The Guo Tie: Chinese Pan-Fried Dumpling Experiment) was more than 2 years ago. It wasn’t inedible, but the skin was a tad too thick and chewy and the filling a bit dry and I was quite disappointed with the overall result and taste.
