“What’s cooking” in Victor’s Kitchen

I am getting use to mum helping out in my kitchen. She asked what I need her to do in the kitchen. What needs to be prepared. It is like having my own personal “sous chef” without the expense. She helps with the preparation and washing up. My sister help with drying the dishes. They watch me cook. Mum is amazed at how I cooked my dishes and what I put in them. I watch her prepare the ingredients – slicing and chopping. She is so gentle compare to me, which is rough and brutal. It is fun to cook for her, and to work in the kitchen with her.

Mum and sis will be leaving for home tomorrow. Overnight in Melbourne for a last visit and spending time with her grandson. I am accompanying them home to Penang.

I spent several hours this afternoon to pack all our check-in luggage. I am a bit sad to leave my partner, Reb and wee Scottie, “Bonnie”. She knows I am going away. She is following me around the house and sitting next to my suitcase. 😦

Back to my food log for mum.

Thursday lunch – mum did the cooking. Giving me a break from the kitchen. She made her version of chinese omelette with beaten eggs, light soy sauce, white pepper, spring onions and red onions. And, reheated some leftovers and rice. I had it easy. Relaxed and did my own thing. Then, eat!

Then we had the birthday cake that my sister bought for me.

Thursday dinner – deep fried red snapper and pork and apple soup.

Well, I am not too sure about mum’s pork and apple soup. I told her it was a bit strange, and sweet. Definitely not something I will cook. LOL. Sorry, mum.

But, my deep fried red snapper was a winner. It was done with my “sous chef” mum. She helped with the preparation. We invented the sauce by sharing ideas.

Mum did all the prepartion – chopped red and green chilies, coriander leaves, chopped onion, shredded lettuces, sliced red onion, chopped ginger and garlic. I made the sauces with 1 tablespoon light soy, 1 tablespoon oyster sauce, sprinkle of salt and pepper and 3 tablespoons of water mixed with 1 teaspoon corn starch.

Deep fry the fish in high heat until crisp. Placed on top of shredded lettuces and red onions.

Heat some oil in a saucepan. Toss in garlic and ginger. Stir fry until fragrant. Add chilies, then the sauces. Gently simmer. Remove and dress over the fish. Garnish with chopped spring onion and coriander leaves.

Friday lunch – fried rice with chicken and “lap cheong”.

With the leftover rice, I have decided to make a fried rice for mum and sis. Went to a local supermarket and bought some chicken thigh fillet and king prawn.

Again, mum helped with the preparation – diced one chicken fillet into bite pieces, shelled and deveined the prawns, chopped some garlic, two beaten eggs, some leftover shredded lettuces, chopped spring onions and rice from the fridge.

Heat some oil in a hot wok. Toss in garlic. Fry until fragrant. Add “lap cheong” (chinese sausage), then chicken. Fry until chicken is cooked. Add prawns. Fry until cooked. Then add rice, 2 tablespoon caramalise thick sauce, 1 tablespoon light soy. Continue to stir fry. Add beaten eggs and continue to stir fry until rice is fragrant and almost dried. Garnish with chopped spring onions.

To serve, I add a teaspoon of sambal olek and garnish with dried shallots.

Friday dinner – pork mince with diced eggplant, carrots, broccoli, celery and sweet corns.

Heat some oil in a hot wok. Toss in chopped garlic and coriander stems. Stir fry until fragrant. Add pork mince. Stir fry until cooked. Add eggplant and the other diced vegetables and red onions. Continue to stir fry until almost cooked. Add 2 tablespoons caramalise thick soy sauce, 1 tablespoon light soy sauce, 1 tablespoon chinese cooking wine, 1 teaspoon sesame oil and 2 tablespoons chinese black vinegar. Add some salt and sugar to taste.

That ends the week of cooking for my mum and sister during their visit to Tasmania.

Next and coming soon next week will highlight my journey and food trail through Penang.