Sloppy Chic

Lui-char is a Hakka delicacy, and I was surprised to know that there are people who have not heard of what is lui-char.

Anyway, during the 7th day of CNY, my mom prepared lui-char because she said we must eat 7 vegetables on that day.

7 dishes:

1. stir fried long beans
2. stir fried spring onions + coriander
3. stir fried tofu
4. stir fried choy-pok
5 & 6 7. stir fried i don’t-kn0w-the-vege-name

It was a lot of cutting/preparation work. And my mom would scream at me for being slow and not able to cut the vege finely. They are always end up big-chunks under my knife.

Tea-paste is the essence of this lui-char. You have to blend tea leaves + peanuts + water + salt to get this paste. Although the color is not so pleasing but the taste is awesome!

Ingredients for the tea-paste:

1. tea leaves (must not be too much, if not will be bitter)
2. stir-fried groundnuts
3. coriander leave
4. peppermint leave

However, i am not sure about the exact amount as my mom said she usually prepares it by instinct. So, it is trial and error i guess?

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My youngest sis is a roti canai sensei, and each time i am back home, i will definitely get her to cook roti canai for me. how nice of her.

Ingredients: A pack of frozen roti paratha, eggs, and a can of curry chicken/beef.

First of all, heat up a non-stick pan, pour a little bit of oil/butter. Let it heat up abit and dump the roti into the pan.

Let it heat for a while and smash an egg on top of your roti.

Then, spread the egg evenly all over your roti.

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I do cook…once in a while..i am a fan of o-chien, so I thought it shouldn’t be hard to fry one myself. After googling for some recipes, here I go.

The making of oyster omelet.

1. Prepare some raw oysters. Drip the water dry and smash 2 eggs.

2. Mix some corn flour with into the oyster, and in this case, i prepared the egg first by seasoning it with pepper and soy sauce.

3. Heat up the wok and and the egg is about to cook on the other side…pour in oyster.

And guess what?

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Ever since I read a post on Kimchi soup on Mimi, i have been wanting to try out on my own too. Since i did not have any rice, so i decided to make a kimchi meehoon soup instead.

Buy a jar of ready-made kimchi, i got mine from tesco at RM9.90. And i didn’t know notice that there is no cabbage in it. ARGH dumb me! Boil some chicken stock soup now to add into your kimchi later.

Mince some garlic and one onion, stir fry till fragrance, then add in some kimchi and continue to stir fry. Becareful that the smell and taste of chili is VERY strong and stinging, so make sure that you have good ventilation in your kitchen.

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