Sweet Honey Meat (Repost)

Hi there,

This particular recipe is requested by Alan. At the same time I would like to put it in writing so that the children and grandchildren will have a record of some of the comfort food that mummy used to cook.

Firstly, this recipe can be used for all kinds of meat.  After the meat has been cleaned and cut into the required and manageable size, add in the ingredients and mix well. Leave it for a while. It is not necessary to leave for a long time.
The ingredients used are:
 (1) soya sauce (a good type will enhance the flavour and the taste of the meat),
 (2) pepper ( a good type is preferred, or you can use the grinder for fresher taste), and
 (3) sugar ( mummy used 4 tablespoon for a dish for the whole family, depending on individual taste).

(a)Mummy started with "York Gan", the piece of lean pork that is situated at the back of the pig. This meat is a bit tough and so you need to tenderise it by pounding it with an aluminium mallet. Then add in the ingredients.
(b)Another type of pork is the "Mui York", which is more tender and you don't need to pound it. Just slice the meat. Then add in the ingredients.
(c)You can also use chicken  for this recipe. Cut up the chicken into manageable sizes, not too big. Then add in the ingredients.
(d) Beef. Mummy doesn't like beef nor mutton, so I am afraid you have to experiment it for yourself, and let me know, so that I can include them in this record. I suppose you can also use deer meat, ostrich meat, rabbit meat and any kind of meat that you can lay your hands on.

Method:
Heat up the wok and pour in some oil.  Put in some chopped garlic (I love to eat the chopped garlic coated with the caramel).  Before the garlic turns brown, pour in the prepared meat onto the wok and stir with the spatula. This is to prevent the meat from sticking on the wok. Then just before the ingredients dry up, stir and coat the meat with the caramel, and let it burnt a bit for extra flavour. Scoop up the meat and serve.
If you are going to try out this dish, please let me know how it turned out.

Pa.

P.S. Mummy says that you could add a bit of Worcestershire sauce (Lea & Perrins) for a better and more flavourful taste. I agree.

How To Cook "Kak Kueh" Soup.

Hi there,

Since mummy has been sick and admitted to hospital, I have been given the responsibility to start cooking and I am diving right in the deep end! Just a few words of instructions and I would start cooking. Now, mummy has been discharged from the hospital, I am now been given full control of the cooking. I have already cooked a few simple dishes, but now i would like to put in record how to cook one of my favourite dish and also Andrew's favourite dish too. "Kak Kueh" soup. It is a kind of long melon with ridges all along the whole fruit. You have to peel off the skin with a special knife, leaving the white pulp.

Ingredients:

1)  One long young "Kak Kueh". Peeled and cleaned. DO NOT SOAK IN WATER. Very Absorbent.
2)  Prawns, peeled and de-veined. Clean and put aside.
3)  Glass noodles or "Tang Hoon". Not too much.
4)  One egg.
5)  Some shallots and garlic.

Methods:

1) Cut the cleaned melon into slices and put aside.  Don't soak them in the water at this stage.
2) Saute the shallots and then add in the garlic.
3) Add in the prawns and stir fried for a few minutes until the prawns are cooked.
4) Pour in the sliced melon and stir fried again.
5) Add a cup of water, stir and then let it boil for some time.
6) Finally add in the "Tang Hoon".
7) Beat an egg and pour it into the wok in a circular motion. Let the egg cook. Then stir.
8) Add salt to taste.

Let the whole thing boil until melon is soft. You may add in more water if the whole thing is too thick.  If you don't want a soup dish, you can dish out and serve as a dish now.

 If you want it as a soup dish, add more water. Let the water boil.   Then serve.

Pa.