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Mum cooked Preserved Mustard Greens with Pork Ribs (焖梅菜) for dinner. My family love the stewed mei cai (梅菜) and meat which goes very well with rice. On my plate, there are also a fillet of fried Emperor Red Snapper 🐟 (红狮) and a fried egg 🍳. Sis had been wanting to switch the white rice to something healthier like these purple grains, but mum had been resisting the change, so now we are just adding some to the jasmine rice as a compromise.
Cake - Comfort Eagle / Emperor Red Snapper (Lutjanus sebae)
I love mermaids too much. And it doesn’t help that Keith is so pretty.
Dinner is mum’s home-cooked Spicy Emperor Red Snapper (红狮) with Bamboo Shoot. Boneless red snapper fillet 🐟 is sliced into chunks and cooked with fresh bamboo shoots 🎍 in a chilli and spices paste we blended ourselves. Also on the plate is a roasted duck drumstick 🦆🍗 (烧鸭腿) and fried fishcakes paired with purple and white rice mix.
A few pieces of the Fried Emperor Red Snapper Fillet (Lutjanus sebae) for dinner. Mum dusted the red snapper 🐟 (红狮) in flour and fried them till the skin is crispy. Sauteed Pea Shoots (炒豆苗) with mince pork and tomato 🍅 wedges. In Southeast Asia, there are two variations distinguished in name by denoting their size, with the young sprouts being called xiao dou miao 🌿 (小豆苗) or small pea shoots and the mature sprouts being called da dou miao 🌿 (大豆苗) or big pea shoots, respectively.
A crispy fried red snapper fillet filled up the lower half of the plate. The fish belonged to the Emperor Red Snapper 🐟 (Lutjanus sebae), locally known as Ang Sai or Hong Shi (红狮). The flesh is fine, tender and when you pries the flesh apart, they don’t flake like grouper. When used in a soupy dish like curry, the flesh holds its shape while absorbing the curry. Mum stir-fried the garlic chives (青龙菜) with these large tiger prawns 🦐 and tomato wedges. The preserved Chinese mustard greens (焖梅菜) with pork ribs are from a few days ago but the dish flavours get more mellow as it gets reheated over and over again.
Mum’s home-cooked dinner starts off with this plate of Garlic Chives Stir-Fry (炒青龙菜) with minced pork and fish cake slices. Also on the menu is this boiled pork belly with a drizzle of soya sauce to boost the flavours. The last dish is boneless Spicy Emperor Red Snapper 🐟 (Lutjanus sebae) or Ang Sai (红狮) in local dialects. It is cooked with tomato 🍅 and our home blended chilli 🌶 and spices mixture.
Presenting mum’s home-cooked Spicy Emperor Red Snapper & Tiger Prawn. Chunks of boneless red snapper 🐟 (Lutjanus sebae) fillet, deshelled giant tiger prawn 🦐 (Penaeus monodon) and tomato wedges cooked with home blended chilli paste.
Next up, Cabbage & Prawn Stir-Fry with minced pork. Those cabbages 🥬 grown in cooler temperatures are much sweeter than their lowland cousins. Fried Fishcake Patties, some whole and some sliced up. Together, these dishes complete my dinner for tonight.
