Sorry, was busy making dinner just now.
My cooking needs more work somehow. The presentation always dont
look restaurant like.
Well, I marinated the pork ribs and steamed them today(At my
sister's suggestion.) Then fry them in the wok. They turns out
dark, almost charred...but its just the sugar caralmelising and it
turns out oily. I pratically fried the marinates liquids away...Its
good, but the surface meat arent as crispy as I want them to be. I
should just just simply steamed the crap out of them and be happier
with it.
The veggies was okay, a bit too little for so many adults. And the
diced up celery stir fry was okay to supplement the veggies.
The steamed tofu topped with century eggs should be better served
with porridge.
I think there was not enough dishes, so sis suggest I fry a
omelette mixed with Lee Kum Kee XO sauce. Manzz....anything can
really taste good with sauce. But I always liked them as they
are.....sis just has more tastiier tastebugs I guess.
And then sis has to come tell me, that little gal dont like tough
meat. (Heck, that little gal is a hippie vegetarian chick...what
you expect??) So Sis suggest that I next time, really make the meat
melts in the mouth....and start cooking the meat earlier.
(grrrrrr....I wanna steam.....you wanna me to fry.....then how?)
And meat shouldnt be cooked for too long, or it can gets really
really tough. They are best slowly and lovingly stewed for donkey
hours!
