Fairy Mary gave me some bell chilli fresh from her garden and I was more than ecstatic to receive them. It’s a mild type of chilli (the bigger the chilli, the less spicy) that is shaped like a bell, apparently best for pickling. I used it to cook various vege dishes that would best complement the fresh-tasting bell chillies.

Chinese Cabbage

For this dish, I only used soy sauce, garlic granules and bell chillies when I stir-fried the chinese cabbage while letting it simmer for a while.

Bitter Melon with Ham

I regretted not preparing some minced meat in preparation of this dish. It would have been the complete Chinese dish.

However, as I insisted to cook this dish with some meat, with some ham leftovers from my refrigerator, I simply added them into the bitter melon (bitter gourd) with garlic granules, soy sauce and chilli bean sauce. Of course, not forgetting the bell chillies that was absorbed into the bitter melon. Josiah and I enjoyed the bitter yet fresh and sweet aftertaste so I cooked it just right. Cooking it more would remove the bitter taste even more, depending on how you like it cooked.

Bell Chilli – Unrelated

Barramundi fish grilled with a sprinkle of pepper, lime and chilli seasoning, paprika, salt and chilli flakes. Nothing fancy, yet still yummy.

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Minced Pork Noodles with Shiitake Mushrooms

I was really excited about this dish after getting inspired by my memories of the food I miss from Malaysia. I miss dried minced pork noodles and wanton noodles with lots of mushrooms!

I had bought some dried mushrooms from the Asian grocer’s and was anxious to try cooking them. I had to soak them in cold water for 30 minutes and reused the mushroom water to cook (fry) the noodles afterwards.

There are a few processes to go about this dish. I marinated the minced pork overnight with my usual marinade seasonings; sesame oil, pepper, cajun, parsley, basil and soy sauce. After bringing the noodles to boil for a few minutes, I started frying the minced pork and put them aside. Then, I cooked the mushrooms and then placed the noodles to cook in the same wok after mixing the following sauce; Lee Kum Kee oyster sauce + soy sauce + corn flour. The corn flour gives the sauce some added texture. When I served, I served the noodles first, then the minced pork and finally the mushrooms.

Grilled Salmon, Avocado Salad and Sunny Side Up

Now, this dish is a little unusual. I know my cooking can be a little diversified in some ways where East meets West (as my hubby prefers). That’s one general rule when it comes to cooking for your family, you cook to please them, help them understand food a little better, open them up to food they have not tried before while feeding them with the nutrition their bodies require.

This dish is more skewed towards Western style. Salmon is grilled and initially marinated on one side with lime and chilli seasoning, sea salt and pepper.

Sunny Side Up egg is Omega 3 free range egg. Love the texture!

The Avocado Salad – avocado was diced into little cubed-size and added in with some mixed gourmet lettuce. Drizzled olive oil, chilli flakes, sea salt and pepper. Yummy, cold and fresh!

Wholesome.

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Hey hun, its time to pile on with the carbs again! In fact, we’ll go all-vegetarian today. For lunch, we have San Remo’s spinach fettucine with some pesto sauce. After boiling the fettucine for some while (does take a while to boil!), I throw in the chopped eggplant into the boiling pot at the end of the fettucine’s boil. After I started heating up the wok with some oil, I cooked the chopped onions and let it simmer for a bit over the oil and added a sprinkle of salt in it before adding the eggplants, pesto sauce and finally the pasta. I also added some chilli flakes for additional flavour. When served, I added some capers and shredded parmesan cheese and decorated the plate with tomatoes.

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