Sunday, July 10, 2011

5 plus 1 weekend menu

Prepared a 5-dish plus soup menu for my weekend family dinner:
 - Steamed Brinjal with Sambal Chili  (清蒸茄子叄岜辣椒)
 - Stewed Bittergourd Pork Ribs  (苦瓜焖排骨)
 - Blanched Kailan with Garlic Sauce (蒜香芥兰)
 - Chinese Chives & Pork Floss Omelette  (韭菜肉松烘蛋)
 - Steamed Yellow Croaker  (清蒸黄花鱼)
 - Chayote Black Eye Beans Soup (佛手瓜眉豆汤

Preparation of the weekend dinner is usually quite rush, as there are more dishes to cook.  Hence, I have only taken pictures of the first four dishes, while the fish was still steaming in the wok.  

Bought a white bitter gourd (白玉苦瓜) from our local supermarket.  I was too lazy to think of what special dishes to cook using this white bitter gourd, so stick to the all-time favorite - stewed bitter gourd with pork ribs.  

800g prime ribs
1 bitter gourd, cut into bite-sized
Ginger slices, coarsely chopped garlic
Seasoning: bean paste (豆酱), oyster sauce, cooking wine a little sugar

Fry ginger and pork ribs till fragrant in wok, add garlic, bean paste and oyster sauce.  Add a dash of cooking wine, add water and simmer till pork ribs are tender (about an hour and half).  Stir-fry the bitter gourd and add to the pork ribs and simmer for another half an hour till bitter gourd is soft and flavourful.

This is a very simple home-cooked dish.  

80g minced pork, seasoned with soy sauce, sesame oil and pepper
1/2 onion, chopped 
1.5 cup chopped Chinese chives (seasoned with a little salt & sugar for 30 minutes; squeezed out excess liquid)
3 eggs, beaten (add a pinch of salt)
Some seaweed pork floss
Chopped spring onion (garnish)

Pan-fry the chopped onion and minced pork and add to the beaten eggs.  Stir in the seasoned chives.  Pour the egg mixture back to pan and fry till golden brown.  Slide the omelette onto an oven-safe dish and bake in oven till the top is cooked and golden brown.  Sprinkle pork floss and chopped spring onion over the omelette.

Another quick and easy, and SUPER appetising dish.

3 to 4 pearl brinjal (or 2 medium-sized brinjal), cut into thin strips
Cooked sambal chili paste + juice from 2 small limes (酸柑) + 2 tbsp stock , mix well
3 tbsp oil 
Chopped spring onion (garnish)

Cut the brinjal when about to cook.  Briefly soak the cut brinjal in water (with 1/2 tsp salt) to prevent them from turning brown.  Drain away water, place on plate and steam on high for about 5 minutes.  Transfer to clean serving plate, drizzle sambal chili mixture over the brinjal.  Heat the oil in frying pan till very hot and carefully pour the hot oil over the dish.  Garnish with chopped spring onion.

For more menu ideas, check out the page here. 


  1. Wow how I wish I was in your family to enjoy such a feast! All your dishes look like something I order from the tzechar place! Super yummy!

  2. Everything looks so good, my mouth is watering! What a nice family dinner. Can you adopt me? ;)

  3. thanks, Janine. These are all simple home-cooked food, prepared with lots of TLC... ha...

    Veggie girl: ha.... how to adopt you when you are so far away from Spore?


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