I've been busy the whole of yesterday morning, preparing my Saturday lunch. Managed to cook a soup, plus fried beehoon(rice vermicelli), and some delicious 'fried' chicken wings.
After looking at the black bean soup from Ching's blog, it brought back some good old memories. So I bought some lotus root to make this familiar soup.
These wings are prepared using Zu's recipe. They are actually baked using the oven, making this a healthier version of the usual deep fried version. But these are just as crispy, with the advantages of being easy to prepare and no 'aftermath' to clean up after all the deep frying.
Of course I couldn't miss out the main course, otherwise the hubby's stomach would not be 'filled up'. Here is my first attempt at frying beehoon. This recipe is special in a way that it requires soaking the dry beehoon in a seasoning liquid containing soya sauces until soft. Then it's fried in the usual way, and thereby achieveing a lovely and even brown color.
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