Back by popular demand… 
Apart from soups, Dad can cook fantastic dishes too… I remember that whenever he make steamed fish, be it promfret or sea bass, it won’t even smell fishy at all… hee.. and yes, typical ingredients like tomatoes, sour plum, mushroom <– Teochew style, are steamed alongside with the fish, and it smells so good… The other version of steamed fish would be the HongKong style, where the sauce is poured over the fish and garnished with spring onions… A layer of oil is then drizzled onto the fish for a finishing touch. Because the fish is fresh, its never steamed for too long lest it gets overcooked… so the end result is that the fish meat is always tasting so soft and tender, and ooh, i always end up eating the fish right down to a pile of bones… *I love fish*
Fried fish is also another fav… Crispy on the outside, tender on the inside…
Chicken is another commonly used ingredient in meals at home… hehe, for example, the whole chicken can be used and stewed with loads of cabbage… simply wrap the cabbage around the chicken, and put it in a claypot and stew it for a couple of hours.. with very little or no salt, you can truly taste the sweetness of the cabbage coupled with the tender chicken, and the gravy is so good that you can drink it on its own 
Chicken parts such as the breast meat can make very good gong pao dice chicken dish, a fiery and spicy dish…and it goes very well with rice or porridge… hehe… the diced chicken are stir fried with the dried chillis as well as the golden cashew nuts (pre-fried), stir it quickly in big fire and then serve. Tender diced chicken with chilli! THe more gravy version can go together with porridge, and yes, both dry and gravy version are amongst my favourites.
dishes to do with chicken, like sasame oil ginger chicken – damn good for a cold rainy day… the chicken pieces are cooked with loads of ginger and then sasame oil is added to it… it helps to warm the stomach, and makes you feel to pampered by that kinda feeling… up next, the fiery chicken curry – made from scratch, as in cooking it without the ready made curry chicken paste… add a bit of coconut milk and voila, its good. spicy and rich, what more can I ask.
Soya sauce chicken… tender, juicy chicken, and the skin is not oily at all… haha, amazed rite? Compared to the ones sold outside, this homemade version wins hands down. You can taste the flavour of the gravy in the meat… hehe, and yes, each time, I keep yearning for more. 
Claypot Rice! I love the crispy rice base… slightly burnt is fine, in fact, if it’s golden brown, its perfect… the joyful sound of crunching of the rice base adds more joy to the dinner… While the rice is almost cooked, add in the marinated bite size chicken with strips of preserved radish and wax suasage.. throw in some salted fish too if possible… and let it cook till its done… ^^ add the spring onions as garnish, stir in the dark soya sauce and its good to eat!
Prawn Paste Chicken… hehe, lovely, marinated with it, and deep fried till perfection. the saly taste of the prawn paste meshes well with the chicken… and you can even use prawn paste to steam with pork, you know the salty prawn paste, smack it together with the mince pork… and yep, its so good that leaves me wanting more… goes great with rice and porridge… hahaha…
The Gal
Nicole
Powered by ScribeFire.
