My kingdom. My World: Dinner Time

As i was sick for the pass few days, nobody cook at home.

Mum is not at home. Dad's away too. Sister is happily married to Kuching.

So, i'm the only one left responsible.... mMmmmm....

Not that i cook everyday, but out of 7 days a week, i usually cook about 4-5 days. If i'm in the mood, i cook all 7 days. Cooking after work is tiring. Especially when i have to wake up 6am every morning to get myself ready for work and come back straight from office to prepare dinner. Most of the time, when everything is done, it's already 6-6.30pm.

Usually, i prepared 3 dishes for a meal of 3 pax. 2 veges and one meat. My 2 brothers and I. I seldom cook soup coz boiling soup needs time and i don't have so much time after work to boil soup. If i boil soup, dinner time will probably postphone to 8pm.

Soup in our family are not those boiling water with a few stalks of vegetable boiled in it for maybe half 20minutes or less. Soup in my family have to at least shimmer for 1 hour. Sometimes even 2 hours or more. Usually, i let it shimmers for 1.5 hours. This way, all the nice nice flavour from the meat/bones will be released and that makes the soup super yummy.

My family rarely cook soup with only stalks of vege. Actually, NEVER. The most simple soup in my family is either hand-made fish cake/balls soup with fried onions or sweet corn soup with minced meat balls. See?? All must have meat. haha...

Okay, let's go back to me being the only one responsible for cooking. Since no one is cooking for the past few days, my 2 dear brothers had had instant noodles for breakfasts, lunches and dinners for a few days straight. Actually, that's what they are having most of the time for lunches and breakfasts. Pity them, don't you??

So, i have to cook something right??

Instead of 3 dishes, i only cooked 2 dishes last night. I haven't fully recovered yet. I'm still sick and having dizzy spell.

Here's what i've prepared. Some cooking lessons for newbies out there~!!

1. Super Yummy Soya Tomato Ginger Chicken & Mushroom ( the title basically already tell you all the ingredients)

First, chop up 2 whole chicken thighs. (with the drumsticks)

Then, marinate it with Soya sauce (both for coloring and flavour),

Local soya sauce. You can't get it other place.

Salt to taste, (that's the exact amount i put in. These fine salt are not as salty as those coarse salt.)

And some corn starch (mum says it's for softening of the meat. It's makes the gravy thickens too).

There.

Mixed it well. (looks a bit gross, rite? Don't worry, i assure you it taste fine)

Marinate for about 20 mins or more.

(I set it aside and started preparing my other dishes, the Vege. But'll i'll write these 2 separately.)

Prepare some ginger.

Slice it thinly and set aside.

Opened a can of mushroom and halves the mushrooms as needed. Keep the leftover in a clean container and put in fridge for other days. :-)

Place all the ingredients on one side of the stove (that's how i always do it).

Heat up the wok and pour in some cooking oil (medium heat). About 4-5 table spoon.

When the oil is hot, put in the sliced ginger and stir fried it.

Add the mushroom too.

I only stir fried the mushroom for while and took it out. I hate the smell of these mushroom but my brothers loves them. So, i stir fried it first to seal up their smell.

Here comes the chicken. Put in the chicken and stir fried it until 70% cooked.

Then, add the ketchup. About 3-4 table spoon.

Stir fried for a while. Add some water when it's almost fully cooked, about half cup (the water will blend in to form a thick gravy).

Final step, put in the mushroom again and stir fried it (just a purpose to mixed it evenly).

Okay~ THE RESULT~

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Nice or not?? i know it's nice coz it taste great. :-D

2. Stir fried 'Pe Pu' with Minced Meat. (Honestly, i dunno what that vege is called. My dad called it 'Pe Pu'.)

Cut the vege as shown; into strips.

Then prepare the minced meat. ( I forgot to take it out from the fridge earlier so it's still frozen. By soaking the container in water, i managed to defroze a bit of it.)

Marinate it with sesame oil, salt and corn starch.

Prepare some garlic.

(I always prepared the garlic enough for a week and stored in small container. No need to keep cutting them for every meal preparation. Just take out from the fridge.)

Same as before, set everything needed beside the stove.

Heat up the wok and pour in some oil. Then add some garlic. About 1 teaspoon.
When the garlic has reach golden brown color, put in the Pepu.

Oh, i forgot the minced meat. I should have put in the minced meat and stir fried it before putting in the Pepu. Nevermind. See how i do it later.

Fire up~!!

Again, stir fried the Pepu. Make sure it's evenly cook for all strip.

Add salt and continue to stir fried.

You'll see that the Pepu has change color to semi transparent.

Push the Pepu aside and put in the minced meat to stir fried at one side of the wok.

Once the meat is 100% cooked, mixed the Pepu and minced meat together.

Add a bit of water with corn starch and stir fried again.

When the sauce thicken, it's time to serve it.

~THE RESULT~