Some dishes!

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This one wasn't cooked by me but by Rina's family when they were here. Chicken was done with tomato sauce, dark soya sauce and sugar.

Chinese leaf with mushroom

Chicken baked with white vinegar and pepper. Not bad! :)

Bee hoon 3rd attempt. Getting much better!

White vinegar for brocolli, mushrooma and carrot mix. Trout was pan fried. Think baking was much better. Fried egg and onion! Accidentally put too much sugar. OOps!

Tried out recipe from Rina. 2 tablespoons each for the sauces. Nice! Marinated in morning and cook in evening. Sea bass just steam with ginger and soya sauce. My first time cooking a fish. Haha. Chinese leaf with minced pork and prawn paste from my MIL. Ok only. Dun like the prawn paste taste.

This was the trout baked with lemon sauce and herbs. So much nicer than pan frying.

Brocolli with lemon sauce and butter

Used this recipe as a reference.

Not bad for a change. I was wondering new ways of cooking the normal brocolli dish. Since it is one of the most common veg here in London. Always have been stir frying and adding oyster sauce. Also, I am so used to my mum style of stir frying until soft that prob the vitamins will be gone.

Thus, this time, I steamed it for abt 10 mins and off the fire. Before eating, I prepared the butter and lemon sauce to pour over. More healthy method of cooking brocolli I think but with butter, maybe not so healthy. Hee.. but Pau likes it! New way of cooking the normal veg :)

Beef with Hoisin Sauce

Used this recipe as a reference.

It tasted good! I changed it a little. I marinated the (meant for stir frying) beef in the morning using corn flour, sesame oil, soy sauce, salt and pepper. During cooking, I used olive oil, added in ginger and onion before the meat and added the Hoisin sauce. Hoisin Sauce is like sweet sauce. My first time using since we had this.

At the same time, also googled the use of this sauce:

A number of Chinese cuisine dishes such as spring rolls, popiah, bbq pork use the sauce. Especially common in Cantonese cuisine.