Mixed Vegetables with Fried Duck Eggs Soup

I grew up eating this Mixed Vegetables with Fried Duck Eggs Soup.  I still remember whenever mum cooked this soup, she would make sure to cook extra fried duck eggs. Know why?  There are 8 children in my family and if mum didn't cook enough deep fried eggs, we would be fighting for the eggs!!  Imagine, most of us could eat 2 or more of these fried duck eggs.  We just loved it.  Even now I have a family of my own, my children also love these eggs, and ME too.  Hubby so so only :)  Those days, we enjoyed cracking and shelling the hard boiled eggs and most of the time, mum cooked about 20 eggs or more at a time!! 

It has been quite some time I didn't cook this traditional soup until I saw the recipe in Yum Yum (52) pg 27 and this reminds me to cook for my family again.  

In my family, this traditional dish is usually cooked during any Chinese festivals.  As far as I know,  the Foo Chows of Sitiawan and Ayer Tawar, Perak cook this whenever there is a family member leaving home for studies or to start a new job.  It symbolizes smooth sailing in whatever they do and  all's well that ends well. Well, is there any one who can give me a better or accurate understanding of this traditional dish?  I may be wrong too.

Ingredients : (My version in red)

- 4 hard boiled duck eggs (shelled)

- 1/2 cup black fungus (soaked and cut into small pieces)

- 1/2 cup white fungus ( soaked and cut into small pieces)

- 2 dried mushrooms (soaked and shredded)

- 1/2 carrot (shredded)

- 1 bowl  cabbage (shredded)

- 1 bowl long cabbage (shredded)

- 1/2 tbsp tung choy (preserved vegetable)

- 2 thumbsized ginger (crushed)

- 3 cloves garlic (chopped)

- enough water for the soup (I used anchovies/ikan bilis stock)

- oil for frying

Seasonings :

- salt

- sugar

- pepper

-sesame oil

Method :

1)  Heat up enough oil.  Fry duck eggs until golden brown.  Dish up and set aside.

2)  Leave some oil in the wok.  Saute chopped garlic, ginger and tung choy until fragrant.  

3)  Add all the remaining ingredients except the cabbages and the fried eggs.  Stir until fragrant.

4)  Then, add the 2 types of cabbages.  Stir fry and mix well.

5)  Add ikan bilis stock/enough water depending on your preferences.  If you like soup, you can add more water.

6)  Bring to boil and lower the heat.  Simmer until the vegetables is cooked (about 10 to 15 minutes).

7)  Add in seasonings and add the fried eggs. Cover and let it simmer for a further 5 minutes.

8)  Dish out and serve.

Has anyone tried this soup before?

With this traditional dish, I wish everyone a smooth sailing in whatever you do!

I am submitting this post to Malaysian Food Fest Perak month hosted by WendyinKK of Table for Two….or more

I am also submitting this to the Little Thumbs Up "Egg" event organized by Bake for Happy Kids, my little favourite DIY and hosted by Baby Sumo of Eat Your Heart Out.

and this post is also linked to Cook-Your-Books #3 hosted by Joyce of Kitchen Flavours.

To receive new updates, do LIKE me on FACEBOOK. Thanks!

http://www.bloglovin.com/en/blog/6015563 Follow this blog with bloglovin Thanks for visiting my blog and leaving me comments.. I really appreciate all your visits and comments! Have a nice day :)

Braised Pork Belly and White Radish with Sitiawan Homemade Ang Zhao 紅糟 (Wine Lees)

Ayer Tawar, Sitiawan (Manjung district) in Perak is well-known for its homemade red glutinous wine.  Practically, most of the families (esp the older generation)  in Manjung know how to brew red glutinous wine. Besides birthdays, Chinese New Years, during confinement period, new mothers would eat red glutinous wine chicken with Sitiawan handmade mee suah, (click here for the recipe ---> Sitiawan Ang Jiu Mee Suah) which is also a popular delicacy in Sitiawan not to be missed if you happen to visit Sitiawan.  Since I married to my husband, my in-laws who are from Taiping start to love my mum's ang jiu mee suah and her home brewed ang jiu too!

Click here for the recipe --->Sitiawan Ang Jiu Mee Suah

After harvesting the rice wine, we don't throw the lees but store some in the fridge for future use or give it to whoever may want it. Ang Zhao is very versatile in most of the Sitiawan cuisines and it's yummy too. .In case you are interested, here's some of my old posts using ang zhao/wine lees. Just click at the respective link for the full recipe.

Braised Ang Zhao Chicken with Arrowhead (慈菇/ngaku)

Braised Pork Belly with Red Glutinous Wine Lees (紅糟,Ang Zhao)

Braised Pork Belly and White Radish with Sitiawan Homemade Ang Zhao 紅糟 (Wine Lees) is another dish which my mum likes to cook for us. It's our favourite since young and my late dad's favourite too. It's very easy to prepare and fuss free too.

Ingredients :

- 2 strips of pork belly (sliced and marinated)

- 1/2 bowl black fungus (soaked, washed and finely sliced)

- 1/2 radish (peeled and cut into wedges)

- 2 thumbsised ginger (cut and crushed)

- 1 star anise

Marinade :

- 1 tbsp ang zhao

- 1/2 tsp five spice powder

- salt to taste

- soy sauce to taste

Seasonings : (to taste)

- 2 tbsp red glutinous wine or Chinese cooking wine

- soy sauce

- salt

- a dash of sugar

- dark caramel sauce

Method :

1)  Arrange marinated pork belly at the bottom of a pot or pan.

2)  Add the remaining ingredients on top and pour 3 cups of hot water (or enough water to almost cover all the ingredients) into the pot.

3)  Cover and bring to boil at high heat.

4)  Lower the heat and braise it for about an hour or more or until the meat is soft.  Add hot water if necessary and/or if the meat is still not ready.

5)  When the meat is ready and the gravy is thicken, add seasonings to taste.

6)  Dish out and serve.

Serve with steamed rice or plain buns.

Add extra wine if you love the gravy as it's very yummy :)

This is very ho jiak!

I am submitting this post to Malaysian Food Fest Perak month hosted by WendyinKK of Table for Two….or more

To receive new updates, do LIKE me on FACEBOOK. Thanks!http://www.bloglovin.com/en/blog/6015563 Follow this blog with bloglovin Thanks for visiting my blog and leaving me comments.. I really appreciate all your visits and comments! Have a nice day :)

Mixed Chinese Violet (Telosma Cordata夜来香) Omelette

My family loves eggs and I used to use eggs in many different dishes.  If you want to have a look at how I cook eggs in different ways, do click at the EGGS LABEL and give one or 2 of these recipes a try.  Chinese Violet Omelette is also one of our favourite omelettes.  To know more about this Chinese Violet, I have the info posted under the Chinese Violet Omelette post.

Chinese Violet Omelette

Besides omelette, dessert with Chinese Violet is very refreshing.  Here's one  Healthy Chinese Violet Jelly, in case you are interested.

Healthy Chinese Violet Jelly

Mixed Chinese Violet Omelette is another omelette but with additional ingredients.  Hope you like it.

Ingredients :

- a handful of Chinese Violet (washed and drained)

- 5 eggs (beaten with a dash of salt)

- some shredded carrots

- 1 fish cake (sliced)

Seasonings : (to taste)

- soy sauce

- Chinese cooking wine

Method :

1)  Heat oil in a pan.  Stir fry shredded carrots and sliced fish cake for a while.

2)  Push aside and pour beaten egg into the pan.  Let it set, stir and add Chinese Violet.

3)  Stir and mix well all the ingredients.

4)  Turn off the heat and drizzle some soy sauce and Chinese cooking wine to taste.

5)  Dish out and serve with porridge, steamed rice or toasted bread.

This is so simple and easy to prepare.

 

Have it with toasted bread too :)

I am submitting this to the Little Thumbs Up "Egg" event organized by Bake for Happy Kids, my little favourite DIY and hosted by Baby Sumo of Eat Your Heart Out. 

To receive new updates, do LIKE me on FACEBOOK. Thanks!

 http://www.bloglovin.com/en/blog/6015563 Follow this blog with bloglovin Thanks for visiting my blog and leaving me comments.. I really appreciate all your visits and comments! Have a nice day :)