Poor Suki, he got to pick the kids from the baby sitter place and dinner...... eat left over food from the fridge. I boiled soup yesterday, so today is just reheating and there he goes with his rice. I saw some fried luncheon meat on the table and he must be getting the maid to fried the luncheon meat for him.
The Chinese saying, a complete Chinese meal must have a bowl of soup to complement with it. At home I used to boil soups at least twice a week by using chicken bones and sometimes pork rib. Hubby Suki is quite picky at food and he only drink 4 types of soups. After 6 years boiling the same thing, I get sick of it and the 4 types of soups will be on rotation every week. Hopefully my kids will not be like him so picky and better follow mommy foot steps -> Eat whatever is served to you. ( That's me ) ' LOL'
Menu of the week
1. Lotus Root, Peanuts & Red Dates Soup
2. ABC Soup
3. Kiam Chai Soup with Tofu
4. Chinese Herb Soup with Kampung Chicken
Yesterday night we had Lotus Root, Peanuts & Red Dates Soup. Quite a big pot though and I use slow cooker to boil the soup before I left for work. Looking at my slow cooker it was given by my dad 6 years ago. A second hand slow cooker, quite run down, 'chap plang' brand but still can be used and quite handy cos it's small and just nice to boil soup for the 3 of us at home. The knob on the cover has chipped off and I wonder how my 'CLEVER' maid wash the cover.
Today, I used the slow cooker again to cook Stewed Chicken Feet with Mushroom. Search through my freezer and saw the chicken feet in a container. It's been quite some time in the freezer and only I remember I bought it from the Pudu market before Chinese New Year. So I tried my Aunty Ah Choo's recipe- her version of 'agak-agak' recipe but turn out quite similar to hers except for the way she cook it on the stove and mine with slow cooker ( that's how a lazy mommy cook at home )
500gm Chicken Feet ( bought from wet market )
30 pcs of Mushroom ( soak in hot water till soft )
Some ginger, cut into slices
1 whole garlic, remove the skin
3 tbsp Maggi Oyster Sauce
2 tbsp Maggi Chicken Concentrate Stock
Some water, sesame oil, salt and sugar to taste
Constarch for thickening
1. Heat oil in wok. Sautee ginger and garlic till brown. Then add in mushroom and stir fry for a while.
2. Add in chicken feet and cover with water.
3. Season with sesame oil, salt and sugar.
4. Then add in oyster sauce and chicken concentrate stock. Let it boil for about 15 minutes and then transfer it to a slow cooker. Slow cook in a slow cooker for about 4 hours lastly before serve thicken with cornstarch.