Fried Tang Hoon

I love this dish since I knew my husband yore ago. His mom, now my MIL, fries lovely tang hoon! I remembered she will dish this up at every festive get-together, and each time, I have to force myself to stop scooping more; politely and diplomatically declining any top-ups. (Come on, I was only girlfriend then, can't be 'showing my capacity' right?!)

I love the crunchiness, the taste, the aroma. It was always very very nice. I like this better than fried noodles or fried mee hoon for that matter. It was just totally different.

Well, its been 10 years now (at least), and I only just managed to give it a try myself. I'm so proud of myself! I made it! I did it!!!

This time, I also serve it with fried shallots. Woooooo, am I in love with myself!? It tasted just like the real thing.

Man was, of course, diplomatic. "Hmmm,... very nice..." were his only words. To know if he really truly likes it? See if he finishes it. AND HE DID!

Wahahahahahahahaha... Top of the world really.

Here's what you'd need:

* Dried Tang Hoon (aka glass vermicelli, soaked for at least 30mins in cool tap water to soften)
* Green leafy vegetables (I used Xiao Bai Cai)
* Pork fillet (sliced thin. seasoned)
* Garlic
* Salt & Pepper to taste)
* Soup Stock (I used some Dark Soy Sauce Pork gravy)

This is what I did:

1. In a wok, fry garlic till fragrant.

2. Add in pork fillet and fry till almost cooked. Add in vegetables and fry.

3. Add in stock, and simmer slightly. (Ensure you have ample stock coz tang hoon will soak it all up)

4. Add in softened tang hoon and with a chopsticks, quickly and gently loosen it by stirring continually. Allow the tang hoon to soak up the stock, add more stock if required. (Important to keep stirring).

5. Add salt and pepper to taste.

6. Dish up in a casserole and cover (I find the heat from within gives the glass vermicelli its glossy and crunchy feel).

7. Serve with chopped chili padi and fried shallot. 

Maki Rice Roll

Son2: Mommy, why does the sun go down at night, and the moon comes out?

Smartie Me: Well, because the sun is up since the morning, and will go back home at night, and the moon will come out because he's been home the whole day. (Reminding myself he's only 3.)

Son2: Then why is the sun up since morning and the moon stay at home?

A little stumbled Me: Well, because the sun wants to go home already. So, it's now the moon's turn to come out.

Son2: Why is it the moon's turn now?

Gaining posture me: Well, you see, they take turn. Just like you and Kor Kor, you guys take turn to hold the ball, right? (He nods his head)... Ya, so, sun and moon take turn too.

Son2: Why are they just like Kor Kor and I?

Losing it Me, mumbling to myself: Sigh,... it's starting all over again... (laughing to myself)...

Son2: What is starting all over again? Why is it starting all over again? Mommy, who were you talking to? Why are you laughing?... ...

Surrendered Me: Oh never mind...

Son2 pressing on: Why never mind?

I reminded myself, right there right then, to cherish these Whys. They are special. And they probably happened only once in a person's lifetime, where they honestly can't stop asking WHY? No amount of explanation will make them stop. So, it really doesn't matter what you replied...

4 years ago, exasperated with Son1's Whys, I broke into the rhyme "Because the sky is so high and the bird sh*t in your eyes."

Son1: Why did the bird shit in my eyes? And why is the sky so high?

Felt like hanging myself.


Since the beginning of this year, I have been tearing my hair out because Son1's been dirtying my b-r-a-n-d n-e-w car. He has to eat his lunch in there while we make our way daily to pick Son2 from his Nursery. Couldn't think of anything that can be a breeze for him to handle in a moving, shaky car. Not to mention the smell of food in the car, is the grains of rice or strand of noodles he will leave behind!!! Yuks!

Till we went to a Jap restaurant over one weekend, and I saw the answer right in front of me! Sushi Maki!!! I stormed right into the supermarket and bought a pack of seaweed and bamboo mat, and sushi we rolled! (Smartie me. Applause.)

So what goes in there? Not Jap rice actually. Muahahahaha... I cooked my usual rice with slightly more water to make it slightly sticky, and wrap with any of the boys' favorite dish. As long as the dish is drained dry, it'll not be a problem to wrap. So far, I have done salmon, minced pork, diced carrots, french beans, asparagus, luncheon meat, ground beef. Not bad at all. Boys are always happy when they see this in their lunch boxes, and they always finish their maki rolls. Best of all, no rice grains on my car mat!

What else can I possibly ask for.

Glutinous Rice

Are you like me?
Do you like sticky rice?
Do you like dried shrimp?
Do you like diced mushrooms?
Do you like GLUTINOUS RICE?!

I love them. It reminds me of my childhood when my paternal grandmother used to make it. And my mom used to make that too! I love the smell, the taste, the texture! And I had to learn to make it, no matter what! So I asked my Mom to teach me... and never realised it's soooooooooooo easy! Wow man! Why did I ever bother to buy from outside?!

And to my surprise, even Man likes glutinous rice too! He never tell, so I never knew. Why didn't I ever asked? Hmmm... ...

So, this time, I had some leftover Black Soya Sauce Pork Belly... and wonder what else can I do with it other than to heat it up and serve at the table again. Till a great idea bings in my head!... Glutinous Rice! yummmm...

But now, for the life of me, I can't find the picture that I took of it! And the rice is warmly tucked into my tummy now!... arggghhhhhh... Will post pictures the next time I make them again (just made over the weekend; and as my Mom says, cannot eat glut-rice too often!... don't know why, do you?). Just made them again yesterday and managed to post the pictures here... pics posted on 16 Nov '11.


Ingredients:

1 1/2 C of Glutinous Rice
Handful of Dried Shrimp (rinsed, and soaked)
2 pieces of Dried Scallop (rinsed, and soaked)
3 Dried Mushrooms (rinsed, and soaked, sliced / diced)
Pork Belly (leftover, sliced)
Pork Belly soya sauce (leftover)
Garlic (chopped to bits)

Here's what I did:

1. Rinsed and soak glutinous rice for at least 4 hrs (I soaked them overnight)

2. At the same time, soak dried shrimp, dried scallop and dried mushrooms -- in separate bowls.

3. In a hot wok, add oil and fry garlic till fragrant.

4. Add in dried shrimp, dried scallop and diced mushrooms. Fry till fragrant (do not throw away the bowls of 'soaking water').

5. Add in sliced pork belly.

6. Add in glutinous rice (discard water).

7. Mix and fry all ingredients until well combined. Add in the bowls of soaking water and soya sauce. Add in additional salt / seasoning if desired. (You may wish to go slightly heavier on the seasoning because the rice is tasteless and it does take away the taste a bit).

8. Add in more water to make the ingredients slightly wet. (It will be rather starchy at this stage because of the glutinous rice grains, and that is fine).

9. Transfer into aluminum foil dish and wrap to steam on high for 30mins.

10. Let it cool and serve (with diced spring onions and deep fried shallots - optional).


psst psst... Ever gone to restaurant and packed Kong Bah Bao home? Now, that is the best pork you can add into this glutinous rice! Just remember NOT TO discard the sauce. Dump it all in and fry ;)

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