My Girls

My lovely girls!


Edda smiling!


She is pushing up finally!

This is for my record, so I will know whether Edda is behind or not.

2 months before turning three, Evy knows:
~ All the phonics (through LeapFrog Phonics dvd).
~ Speak Mandarin in sentences.
~ Speak some English in sentences (self-learn through T.V. and her notebook).
~ Converse with grandpa and grandma on the phone (mummy's friends too).
~ Know most of the animals name in Mandarin & English.
~ Know all the common shapes and colors in Mandarin & English.
~ Learn to recognize and pronounce Chinese characters correctly.
~ A-Z, and sing the whole song correctly.
~ Sing a bunch of English and Mandarin songs.
~ Say 1-20 in Mandarin & 1-10 in English.
~ She can write 0, 1, 2, 10, H, E & F.
~ She can spell Evy, baby and Tad.
~ She can draw circle, rectangle and our family picture.
~ Tell me what to buy her on her 3rd birthday and what kind of birthday cake she wants. *Geez...*

As for Edda, a bit slow on her development. Still not turning over yet. But at least finally she is pushing up on her own. Not enough tummy exercise I guess, but she always cries when I put her on her tummy, so... Well, as long as she can sit up on her own at 6 months, I'm not going to worry about her turning over or not.

Dinner March 08, 2007

I made Purplegirl's Ayam Masak Sambal Kicap, recipe can be found at IK, under Asian Dishes. It's pretty good!


Stir-fry sugar snap peas/sweet peas with chicken, babycorn, straw mushroom and carrot in oyster sauce. I just love the crunchyness of this peas as oppose to snow peas.


I have the leftover sweet potatoes from making the fried nian gao, so I cooked Bobochacha with Boba multi-color tapioca pearls as dessert.

Sambal Dried Shrimps Okra

Featuring one of my short-cut homecook dishes:

Ingredients:

1 pkg. of frozen cut okra (you can use fresh of course)

About 2-3 Tbp. of dried shrimps, soften in hot water, drained

2 big shallots, sliced thinly

2 Tbp. shrimp paste with bean oil

2 Tbp. sambal oelek ( or less or more depending on how spicy you can take)

Fish sauce to taste

1 tsp. of sugar

4-5 Tbp. cooking oil

Method:

1. Heat the oil in a wok. When hot, add shallots, stir-fry for a while. Then add dried shrimps. Stir until fragrant, then add the frozen okra. Stir well and add the rest of the ingredients. Add a little water when need to.

2. Cover the wok and let the okra cooked through (this is if using the frozen okra), keep stirring if necessary. Serve hot!

Tean's Gourmet Curry Laksa Paste

Finally I tried the well talk about Tean's Gourmet Curry Laksa! It is indeed very good, like Malaysian curry mee. I didn't have the yellow noodle, so I used the instant noodle as substitute. It came out just as good with beehoon. I also added the crispy prawn chilli for extra kick as suggested by Ray. You can buy both of these at myTasteOf Asia.com. I know I will certainly order more when I ran out of these items.


This is how the package looks like. Oh, I used 1200ml of water and 200ml of coconut cream as opposed to 1500ml water and 150ml of coconut milk as suggested.


This is the yummy crispy prawn chilli.

Dinner March 06, 2007

Fish maw with lily buds, silken tofu and tang hoon in homemade chicken stock.


Ground Pork with diced fresh mushroom and carrot.


Sambal dried shrimps okra.

Braised Mushrooms

This recipe will only give the ingredients and techique used because that was how I cooked this dish.

Ingredients:

Dried Chinese mushrooms

Dried lily buds

Dried beancurd rolls

Dried wood ear fungus

Fa cai (optional)

(A)

Oyster sauce

Dark soy sauce

Light soy sauce

Sugar

A little chicken stock granules

Method:

1. Soaked all the dried ingredients with boiling hot water until soften.

2. For the mushrooms, cut the stem off of each mushroom. For the lily buds, cut the top harder part off (like a black tip) and tight it into a knot. If you used pieces of big woodear, just cut it into smaller pieces. Cut the beancurd rolls into 1 inch pieces.

3. In a big saucepan, add some water to boil. When boiled, add the mushrooms, beancurds, woodear and (A). Let it simmer for an hour or so. Lastly add in the lily buds and fa cai (if used) and let it simmer for 5-10 mins. Serve hot!