All the time…

Usually, we would have those same few dishes for our meals so much so that we got kind of tired of them and most of the time, they were not anything we would look forward to and would just eat for the sake of eating. However, with the pandemic dragging on and on like it is never going to end, my missus has been trying out new recipes that she has come across online. She is particularly fond of this guy’s cooking shows, that much I know.

Of course, there have been some hits and some misses and after being “deprived” of those dishes from our comfort zone in the good ol’ days, I kind of missed eating those. The other day, I asked my missus to cook her soy sauce chicken with Bombay onions and potatoes and I really enjoyed it and on another day, I spotted some tau kua (bean curd cake) in the fridge so I decided to cook another dish that we liked a lot using those. I did blog about it in March last year.

I cut them into halves, cut a slit in the middle and stuffed them with minced meat…

…and I also made some meat balls to simmer with the five cloves of garlic for the soup.

There was an open packet of tau hu kee (bean curd sticks) so I took what was left in it to soak in hot water to soften…

This will go into the soup later.

I fried the stuffed tau kua lightly and once done, I threw them into the soup, adding a handful of tang chai (preserved vegetables), a tablespoon of chicken stock to season and some chopped daun sup (Chinese celery) for the added fragrance.

Once done, I served it…

…garnished with some spring onions from my garden.

Knowing how my girl would enjoy this soup with tang hoon (glass noodles), I took a small pack and soaked it in hot water…

…to soften and that was what she had for lunch that day.

For our vegetable dish that day, I harvested the cangkok manis in my garden and fried it with egg…

We sure enjoyed our lunch that day even though we did not have anything special, just a couple of familiar dishes that we used to cook all the time.