Food.. Mmmm..

the beginning of spring break triggered my passion for cooking. I bought so much food, ready to cook up a feast for myself :) haha. Tried cutting the carrot like a pro.. but the pieces ended up severely distorted. haha...I had stir-fry broccoli with carrots and mushrooms last night! that was yummy, but let's skip the part on rice k? coz i messed it up.. ha. I prepared the chicken last night.. just removing the fats, cutting them up and marinating them.. that took me forever!! and i was SOO tired after that. Guess that's how my mama feels all the time! oh my gosh. But i've become really excited about cooking nowadays. One of the reasons is that Ann has been cooking so much and she definetely inspired me to do likewise. She always says "girl, it's easy. U can do it too. Just vinegar, soy sauce, garlic, chicken n oil" yupz, and that's my favorite Ann's special "chicken adobo" (philippino food).

I'll be cooking again for dinner later. Will remember to take a picture of it! haha.. just to PROVE to u guys that hey, Ho can cook, so can u! hahah... that was funny! Thanks for reading my blog. In return, u get a free recipe of my favorite singapore food.

Fried Carrot Cake aka Chye Tau Kuey Vote for the BLACK!

Ingredients:
4 radish flour cakes
4 tbs vegetable oil or lard
1 tbs chopped garlic1 tbs red chilli paste
1 tbs chopped chye poh (salted radish)
2 eggs
1 tbs fish sauce
1 stalk fresh spring onion, chopped
5 tbs oil

Method
Heat two tablespoons of oil or lard in a wok. When smoking hot, brown the radish flour cakes, cutting it into small pieces with the spatula as you fry. Push aside the pieces. Heat another table spoon of oil in the wok. Sauté garlic and chye poh till browned. Toss with the radish cake pieces. Make a space in the middle, add the last of the oil and break eggs into the space. Leave to set for a few minutes and then push the radish cake on top. Drizzle with fish sauce, add chilli paste and toss some more to ensure an even mix. Serve hot garnished with spring onion.

Taken from cookbook titled “Singapore Heritage Food” by Sylvia Tan

A popular Chinese dish that used to be eaten for breakfast, is now eaten at all hours. Teochew in origin, it started out fried and scrambled, until the 1970s when a smart hawker in Toa Payoh fried it crisp like a pancake, followed soon after by the Hong Kong dim sum chef’s version - steamed with a seasoned soya sauce.