Mee Pok (Flat Egg Noodles) with Beef and Bittergourd

 

In all my years of eating and cooking, I have only recently embraced bittergourd into my cooking repertoire. I was visiting my mum and she was wondering what to do with the leftover roast pork she had in the fridge. She suggested doing a stir-fried bittergourd with roast pork dish, which I've heard of but never tried before. I can't remember if she ever cooked that during my childhood, but back then, I shunned anything that had bittergourd in it. I was a picky eater when I was young. Dare I admit that I never ate my veggies until I was in my late teens. Okay, my kids don't have to know this. Really.

Portuguese Chicken with Piri-piri Sauce

Piri-piri is a Swahili word for "pepper pepper", and is also known as African Bird's Eye chilli. It is the predominant ingredient in making piri-piri sauce - a tangy, garlicky, fiery hot chilli sauce that is popular in South Africa cuisine. If you didn't know already, piri-piri chicken (also known as Portuguese chicken) originated in Mozambique (some say Angola), which were former Portuguese colonies. Hence, the influence of spicy Portuguese cooking found its way into South African cuisine.

Easy Smoked Salmon Eggs Benedict on Toasted Croissant

I got woken up early this morning by the kids wishing me "Happy Mother's Day" while I was still half asleep in bed. They were already up before 7am and couldn't wait to give me their presents and cards. Give it a couple more years and I'd have them well-trained to make me breakfast in bed. For now, Mr TFWL (aka Mr G) is only too happy to make one of our favourite breakfasts - Eggs Benedict. Not just any ordinary Eggs Benedict, but one served on top of a freshly baked croissant. Lucky for us, there is a bakery down the road which sells delicious breads and pastries, including these flaky buttery croissants.

 

It's always such a treat to have Eggs Benedict for breakfast, with the perfectly poached eggs and creamy hollandaise sauce. Traditionally (or usually), they are served on top of an English muffin, or sometimes wood-fired bread. We discovered the most awesome Eggs Benedict at Bondi Beach many years ago (before we had kids), at this place called Lamrock Café. The last time we were there, it wasn't on the menu anymore, and we never came across any cafes in Sydney serving them on croissant either.

Lor Mee (Braised Noodles)

I cooked "Lor Mee" (Singapore-style) this weekend and updated my earlier post with new photos.

Lor mee simply refers to braised noodles, which typically uses thick yellow noodles served in a bowl with a thick flavoursome gravy (thickened with starch solution and/or egg). They are usually topped with sliced pork, deep-fried yam or other fritters, hard-boiled egg, fish cake or fresh seafood, and then served with a generous drizzle of black vinegar, chilli and minced garlic.

I still have not had Lor Mee in Sydney, though I'm sure it would be available in one of the many Malaysian/Singaporean eateries that have been popping up in many places recently. I remember many years ago, there were only a couple of such eateries in the city, but now, there are just too many to keep track of. Of course, everyone claims to serve Malaysian/Singaporean cuisine, but whether they are authentic or not is something else.

Lemon Meringue Tart (and a Baby Shower)

 

Ms L threw a baby shower last week, and isn't the pink theme adorable? Loving the pink pom-poms! I offered to make mini lemon meringue tarts and Hokkaido cupcakes for the shower. I threw in some Gougères (Cheese puffs) as a bonus simply because they were pretty quick and easy to make, and just in case there weren't enough savoury options on the menu.

 

 

Ms L bought this cute cupcake stand from the party shop. Pretty isn't it? Might have gone overboard with the pink, but that's the theme!