Dec 13 Dinner

Soup: Dou Miao, button mushroom Minced pork and fishball soup
Veg :Stir fry brocolli and carrots with garlic
Others: Fried Ikan Kuning

Soup: Dou Miao, button mushroom, minced meat and fishball soup

Ingredients (serves 4):

Minced garlic
Sliced onions
200g Dou Miao
5 fresh button mushroom sliced
100g minced meat
1 packet of Sakura fishballs halved
1tbsp wolfberries
Pepper to taste

Method:

1. Heat up a wok. Saute some minced garlic and onions. Add mushrooms in and fry till limp. Add minced meat in. Add a little oil, breaking it into little pieces.
2. Add about a litre of water or 8 soup bowls of water and bring to a boil and then lower to a simmer, before adding the Dou miao.
3. Add fishballs into the simmering soup.
4.Add a tablespoon of fish sauce for taste.
5. Scatter wolfberries on top of soup, remove from heat immediately and serve hot.



Veg: Stir Fried Brocolli, carrots with garlic

Ingredients:
1 tbsp chopped garlic (4 cloves)
1 small onion sliced and separated into rings
Mixed herbs
Brocolli cut to florets and stems to slices
1 carrot cut to strips or thin slices

Method:
1. Heat some water in wok and blanch the stems. Add florets in a min or two later. Cook for 1 to 1 1/2 minutes, only until they're slightly cooked through and tender. Remove and set aside
2. Heat up wok with 2 tbsp of cooking oil. Saute chopped garlic and onions till fragrant. Add a dash of mixed herbs.
3. Return vegetable to stir fry till well mixed and fragrant
4. Serve hot.

Fish: Fried Ikan Kuning