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.
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家常便饭 － 潮州四川菜炒猪肉丝 (Teochew Sze Chuan Vegetables & Pork Stir-Fry)
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.
My Crispy Chinese Pan-Fried Dumpling (锅贴）
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.
Grilled Ham And Cheese Sandwich The Eggy Way
I wanted to try out a French style Croque-Monsieur (grilled ham and cheese sandwich). However, given that I wasn’t feeling that well these days, I thought better of the grand idea and decided to do something simpler and less fanciful – a Croque-Monsieur less the croque-madame (top-yolk-egg) and fanfare.
Japanese Chicken Curry (チキンカレー)
Japanese curry first arrived in Japan in the early 19th century, due to the influx of cultural exchanges between South and East Asia, which was in turn brought about by the widespread colonialism of different parts of Asia by the British Empire. The Japanese adapted the Indian version of curry to create a thicker and sweeter version of gravy which could be eaten not just with rice but also with noodles and bread.