Various meals.
Leftover poached yellow-skin chicken w/ kai-lan & min6 sin3 in chicken stock.
Inbumie Penang White Curry Mee (a form of instant ramen) w/ Laughing Bird shrimp, kangkong, Vietnamese mint, deep-fried shallots.
Cantonese-style pan-fried Hong Kong style egg noodles w/ Chinese celery, scallions, sliced beef, shrimp (Laughing Bird), plus this-and-that; with various sauces in the creation of the overall sauce.
Fish balls, tofu, Shanghai Bok Choy, garlic in chicken stock soup.
Chee Cheong Fun w/ a savory-sweet sauce & scallions.
Tarentaise cheese eaten w/ fresh baguette bread.
"See Yau Kai" (Soy Sauce chicken), from a local Chinese grocery (made in-house). Chinese spinach blanched in oiled simmering water, dressed w/ oyster sauce & white pepper. White rice.
"Hung Siew Ngau" (Red-cooked beef) from a local Chinese grocery (made in-house) over white rice. "Big-head" bean sprouts (soy bean sprouts) stir-fried w/ scallions.
Pork wontons w/ skinny wonton noodles & blanched spinach & fried shallots, in a chicken stock based wonton broth.
"Lap Cheong" (standard Chinese sausages) cooked w/ white rice & deep-fried shallots. Scallions.
Soup, w/ fuzzy squash & dried Chinese "porcini" mushrooms in chicken stock.
Short-cut pork spare ribs steamed w/ sliced tea flower mushrooms, "syut choy" (a form of preserved mustard greens), julienned ginger, garlic, hot Thai red chillies, white pepper, oil, this-and-that. Stir-fried kai-lan w/ Shaohsing wine splashed into the very hot pan. White rice.
If details are desired email me.
