Since we introduced the box of pencil colours to our boy, he loves "drawing" very much. He said "draw" each time he wants to make some mark on paper. He simply make some random colouring on the paper according to his liking however he learns each of the colour from this activity. He loves saying purple and he says it cute like "popur". This picture shows the daddy trying to impress his junior on his drawing skill. and the junior seems to be intrigued by the stunt.
A dear friend called on last weekend for afternoon tea. We met up in a restaurant in a new area called Four Season place in Air Itam. Short but nice to meet up. This is my first time having this beautiful art coffee. Felt so nice.
2 weeks ago we had a great rainy weather. Don't misunderstand me by thinking I love the rain, I just love the temperature! It felt like staying on the highland, Cameron Highland! Even by not switching on the fan, the weather is very chilling indoor. How nice was that. But it only lasted for a week. Now we are back in the oven. I am still cooking most of the days and I made this yesterday. It is something that my mom used to cook every once and then back when I still live at home. We call it "dou jiao fan" which translates to "long bean rice". I wanted to make it earlier of the week during working day but we kept coming back home later than 6.15pm so I can't make it on time for dinner at 7pm. At last I managed it on weekend. It is not too hard to make just that it's not as easy as just drop everything into rice cooker and turn it on. Here what my mom usually did was to cook everything in the wok then transfer them into the rice cooker to cook.
What you need is :
2 cloves of garlic, flatten them using the side of knife
2 tablespoon of dried shrimps, washed and drained
3 chinese mushroom, soaked in water to soften then sliced
A handful of long beans, washed and cut into 1.5cm length
200g of pork belly, cut and season with corn flour and soy sauce
1 cup of rice, washed and add enough water for cooking
Heat up wok with oil , saute garlic till fragrance and add in the dried shrimps and mushroom. Stir fry for a while until the ingredients dried up then add in the pork. When you see the pork is sticking to the base of wok, you can add in the long beans. Add half bowl of water, 1 teaspoon of dark soy sauce, 3 tablespoon of light soy sauce, 1/2 teaspoon of sesame oil, salt and pepper to taste. Let the long beans simmer for like 20 seconds then pour in the rice and water mixture. Let simmer for another 20 seconds and scoop the rice out first into rice cooker followed by everything else. Let it cook following your rice cooker manual.
