Tuesday, January 29, 2008

01292008




The Kaisers were over for dinner last Saturday. You and their two boys at a blast, pouring out all the toys from the baskets, but still managed to play very nicely. I think you and Nico get along, giving each other gummy bears, and at the dinner table he kept feeding you beans. I am very happy that you have a friend who lives close by, hopefully you will be able to keep this friend for years to come. Your mother and I always feel a bit sad that neither of us have any real childhood friends because we relocated from our home towns. We want to try our best to avoid that for you but on the other hand we also think it's a good thing for you and Anna to experience different cultures and environments. It really is a tough call.

Wednesday, January 23, 2008

Chinese Stewed Ribs



I was very happy to be able to make lunch today. Haven't had Chinese food for the longest time so made two simple dishes to go with the bok choi rice.


Marinate the ribs with Chinese cooking wine, light and dark soy sauce, sugar, vinegar, and

honey. Put everything into a pot, bring to a boil and simmer for 30 mins. Turn the ribs often to ensure a even coating of the sauce. When the sauce thickens then it's ready. I made a simple omelet as a second dish. Three eggs, a dash of flour, chopped chives. Beat together, season with salt, fry until set.

Lamb Korma


First at korma at a Pakistanian place here. I believe what makes the korma different from other curries is the fact that it's got nuts. Since I had some toasted almonds left from the carrot cake I thought why not try to make my own.
I checked for recipes and found many variations, so I did my own thing at the end, perhaps not the most authentic, put nevertheless enjoyable.
First marinate the lamb pieces in yogurt, pureed almond, and turmeric powder. After an hour, heat some butter in a pan and stir fry the pureed onion, garlic, coriander, chili, cumin seeds, ginger mixture. Add the lamb to it, then cream, keep simmering for 10 mins, season with garam masala and salt. Add some more turmeric powder if the color is too light. Garnish with almond slices, serve with rice.

Monday, January 14, 2008

01142007





You like to put on our stuff, my shoes, hats, your mother's shoes, scarfs, and purses. You probably won't do the same though as you get older, most likely would be embarrassed by our old looks. The other day I saw a clip of Seinfeld on Letterman, and he put it most precisely, that in terms of fashion, Dads seem to remain stationary at the last good year of their lives. Until you realise that about me, I will still be cool to you for a few more years I hope.

Sunday, January 13, 2008

01132008


It's been a week since my last entry.

Been trying to adjust back to our busy schedules after two weeks of rest. Uploaded some photos onto the laptop to blog and found this one. You mother did a really good job, you look very pretty indeed. Pink is not your color though, but the hair style is cool.

Carrot Cake



This Sunday we stayed home all day, worked on assignments and then at night the Kwoks came over for dinner. Usually we go out for cake and coffee on Sundays, but since we stayed in I made a carrot cake after breakfast.


Peel and shred carrots, set aside. Mix 250g flour together with tsp of baking powder, cinnamon, dash of salt, a cup of brown sugar. In a separate bowl mix together an egg, a cup of butter, the carrots, some raisins, and vanilla extract. Combine everything, if the mixture is too dry then add some milk. Bake in preheated 180c oven for 40 mins. Let cool, slice in half, and layer with cream cheese icing. Spread another layer of icing on top and on the side, decorate with toasted almonds. Chill in the fridge for an hour.
For the icing, mix together butter, cream cheese, powdered sugar, vanilla extract. Add water to thin out to desired consistency.

Monday, January 7, 2008

01072008



Sometimes I really feel bad, because it took me sometime to get used to your brother, and then some more time to think that he's anything close to cute. Of course I love him dearly now, but with you it was love at first sight. The first time I laid eyes on you, the first time I held you in the hospital, you were already my little princess. Your mother doesn't appreciate this fact, she grew up in a culture where women are taught and encouraged to be equals to men, so it saddens her to see that I'm showing an unequal amount of affection towards you two. It is something that I simply can't help, perhaps it is just the natural way of things, that sons have to earn their fathers' love, and daughters can never do anything wrong.

Sunday, January 6, 2008

Hong Kong Greasy Spoon Breakfast


Continuing with my nostalgia with all things HK, I made this favorite Cha Chaan Teng breakfast of mine for the family.
I believe this is usually called set A. Macaroni in soup with a bit of ham, fried egg(s) on the side, with a hot drink.

Asian Bolognese


Made this Asian variation of bolognese today for lunch. Saute shallots, add minced pork and

diced mushrooms, a dash of rice wine, add the mushroom soaking liquid, bring to a boil, and simmer for 30 mins. Season with peanut butter, sugar, soy sauce, sesame oil, dash of Chinese vinegar, and pepper. Serve over noodles, garnish with toasted sesame seeds and scallions.

01062008






You often fall when you run, but this time you really hurt yourself. Scraped those little hands pretty bad, you didn't cry more than usual though, and after a gummy bear distraction you stopped moaning all together. At dinner you helped open a package of cheese, took you a while, but you really enjoyed it (opening the package that is). Cheese is not your thing, you only eat them at the supermarket when the nice ladies give you a few slices as a treat.

Wednesday, January 2, 2008

Lap Mei Fan


Through kama-suga I found an interesting blog, on that blog there's a recipe that gave me a craving for this winter favorite. I used to have this with snake soup in Hong Kong in the winter time, those were the days.
Here's the English translation for the recipe. You'd need a pair of Chinese cured sausages, 12 mushrooms, a handful of conpoy, rice, soy sauce, sesame oil, and I added dried shrimps.
Soak the shrimps, conpoy, mushrooms. Dice, mushrooms, shrimps, and sausages. Separate the conpoy. Keep the soaking liquid. Wash the rice, layer on top in this order, sausages, shrimps, conpoy, and mushrooms. Add the soaking liquid, a spoonful of dark soy, and dashes of sesame oil. Bring to a boil, simmer until rice is cooked. Mix everything in the pot and garnish with some scallions.