Spending more time at home gives me more time to cook for my family, below are some simple recipes... happy trying...
Steamed egg with "glass noodle - tang hoon" and dried shrimps
10-20 dried shrimps or small prawns (to your liking)
A handful of glass noodle (soaked in water till soft)
Chopped the dried shrimps/small prawns, placed them in a medium size bowl, cut the glass noodle into half of the original length, beat 3 eggs, add 1/2 tablespoon of soya sauce, 1/2teaspoon of sugar, dash of pepper, 200ml water.
Bring a wok of water to boil, pour the mixture into a stainless steel plate and steam for 5-8 minutes...
Stew pork ribs with anistar and mushrooms
RM7-10 pork ribs (to your liking) or half of a chicken
5 - 8 medium size shitake mushrooms (to your liking)
3 eggs, boiled and remove shell
2 whole garlic, separate the gloves, leave the skin on
1 tbs of dark soya sauce
For the sauce:
2 tbs of oyster sauce
1 tbs of sugar
1 tbs of corn flour
3 tbs of water
I use a clay pot, you can use any cooking pot... pour 500ml water, 2 whole of garlic and 4 anistar to boil for 10 minutes under normal fire, pour in pork ribs/chicken, mushrooms and dark soya sauce. Let the content stewed under small fire for 45 minutes (occasionally stir and checked on the water level), once meat softened, poured in the sauce mixture and add the eggs. Cooked for another 3-5 minutes and it's ready..
Lazy sushi (why?? because I cut a lot of steps..)
1 japanese cucumber, cut them into long strips
4 - 8 crab filament sticks, boiled for 2-3 minutes, shread into long strips
3 eggs, fried and cut into long strips
Rice, cooked earlier and let it cool down...( I did not add rice vinegar, you can do so, just add them into the cooked rice and stir well)
For the dipping sauce (I don't have kikoman sauce and wasabe.., the kids can't take it)
3 tbs soya sauce
1 tbs sugar
1 tbs cooking wine
1/2 tbs corn flour
50 ml water
Cooked above under slow fire until thickens...
Take a piece of sea weed (I go for the ready cut type), lay them onto a piece of bamboo sheet. Spread the rice evenly in the center, allowing 1/2 cm blank space at the top and bottom edge of the sea weed, lay a strip of cucumber, egg and crab filamen in the center. Role them up... (you need some skill here), cut them into 1/2 inch width.... serve with dipping sauce / kikoman & wasabe.... I end up eating a lot of the "ugly" ones..... you can also try different fillings like tuna in mayonaise, corns...I'm no expert here but for the fun of it, I can try so do you..