The ingredients:
1 carrot
Some long beans
Chinese Radish
Pork
Tofu
Prawns
Onions
Garlic
Here's daddy risking his fingers slicing the carrot (kids, do not try this at home)
Mummy steamed the pork earlier to cook it first.
Sliced tofu
Green beans soaking in the water
Peeling the prawns.
Cutting the turnip or sengkung.
The prepared ingredients
More ingredients on the washing machine
Mummy starts off with sauteeing the onions and garlic together.
Then add the prawns.
Then add the sliced cooked pork.
Add some tau ew (soy sauce) after that.
Then sugar.
Add the carrots.
And the turnip or sengkung.
Add the oyster sauce.
Then lastly the green beans and cover to let it cook.
Ta-daaaaa! The finished product served with lettuce on the side. :D
4 comments:
Dear Grandma,
*slurp* your Jiu Hoo Char sure looks yummy. I did cook this dish at home sometime back but I used sengkuang (pre-boiled till soft) and I also put in the Jiu Hoo hiris. The recipe I followed is more of Nyonya style. Yours I think is the Hokkien style? hehe..
Nette, maybe you can snap our food photos during our Taiping trip next month and put it in this blog...like the kyspeak's ho-chiak blogs....
Why you call mummy grandma!! -__-
Oh yeah sengkuang! I called it lobak cause I forgot what it's called. heehee.
Okay will snap the photos of our meal. can't wait for taiping! :D
Hi Annette,
Good job! With all the photos and simple instructions, why, you could start a recipe of Chinese food for Idiots, I mean Dummies!!
Next time you come back, stay in the kitchen with mummy and you could capture some of mummy's secrets for future reference...maybe for your kids too!!! Who knows ??
Pa.
Hi again,
We came back from lunch with uncles Lau Leong and Teng Soon and their wives. We went to Taiping Lang shop. We also had Jiu Hoo Char as one of the dishes. Verdict: No good!! Mummy's Jiu Hoo Char is still the best!!! Wake up people!! You have the best chef around man!! Learn from her quickly and taste the best Jiu Hoo Char !!! Maybe Jason should come and promote mummy's dishes!!!
Pa.
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