Homestyled steamboat

As I hadn’t been well lately, mommy decided to have steamboat for dinner since it’s soupy stuff and also it’s my fav. Mommy went to the market early to get all the neccessary steamboat stuff for dinner. So much food and all are my fav. Yummy.

Daddy helped to take out the electric steamboat and set it up on the dining table. Then mommy poured the stock into the steamboat. She uses some beans and fishbones and boil them for hours to obtain the stock. The soup base really tasted great. So favourful and rich.

The ingredients

All the food in a pot.

Fresh Scallops and fishballs. My fav. Yum yum

Homemade Muffins

Had a very very yummy homemade muffin this morning. It’s banana muffin with almond chips. Simply yummy. There are chunks of bite sized bananas in it. The muffin is made by my aunty’s friend. She loves baking and her choc cookies and carrot cakes are very nice too. I asked Aunty if her friend sells what she baked and Aunty said yes but need to check with her on the pricing.

Traditional Homemade Hakka Yong Tau Foo

It’s literally homemade Yong Tau Foo cos it’s made by my mom and dad. I managed to persuade my mom to let me take some pics of her mixing the meat paste. The essence of nice yong tau foo lies in the meat paste and the selection of fresh tau kwa. Mom told me that those tau kwa that are sealed in wrappers and sold in supermarkets have no taste and texture at all. You cannot use those to make Yong Tau Foo.

Yong Tau Foo means stuffed tofu in Hakka. My mom followed the recipe passed down from my grandmother to her.

Ingredients for the meat paste: Minced Meat (mom choose lean pork for mincing), Fish Paste (you can get them in wet markets), salt, pepper, sesame oil. You may add in chopped water chestnut if you want for the crunchiness.

Mommy mixed everything up in a circular motion. Saw her scooping up the paste and slapping it back into the mixing bowl. She said this would ensure that the meat have a nice Q-Q bite when cooked.

Tau Kwa (harder form of tofu), Tau Pok (Deep Fried Tofu skin), Mushrooms (mommy used dried Jap mushrooms and then soak them overnight in water)

Now start the stuffing process Slit open the tau kwa and stuff a bit of the meat paste into it.

The stuffing is completed.

Then you put everything into the steamer to steam for approx. 20 mins.

Freshly steamed Yong Tau Foo. Yum yum

Mommy’s cooking … still the best :)

Whenever I have to eat out, I would greatly miss my mom’s cooking. Eating it brings back childhood memories cos I grew up eating her food. Though simple but it warms my heart everytime I eat it. Every meal prepared by mommy encompasses her love and effort. And I appreciate her hard work in going to the market to buy the ingredients, come back to prepare and cook it for the whole family.

Just wanna say thanks to all the wonderful mommys and specially to my own mom.

Took some pics of the simple dishes my mom prepared.

Sweet & Sour Fish

Silver Fish Omelette. Mommy told me you got to soak the silver fish in a bowl of water and drain it later to reduce the salt content.

Stir-fried Brocolli with Carrots

Pan-fried Tau Kwa (tofu)

So are you going home for dinner tonight?