Excellent weekend continues

I did mention I had a second round of breakfast featuring Kuey Chap eh?

Hahahaha. Prepared by none other than mummy dearest.



Kuey Chap has got some of the nicest items , including intestines and salted vegetables, my favourite.



A huge platter of high-cholesterol sin. Intestines are a rare feature, given its expensive price-tag, and it isn't exactly easy to clean. However, its unique chewy texture makes this particular item uberly delicious. I wonder who was the genius who decided that pig intestines are to go with kuey chap, simply genius. Hahaha. There's also the heart, and the skin, and some pieces of taupok to complete the set. Missing here is the fishcake and the braised eggs, which my sisters fight over for (since they don't really like the pork)



Salted vegetables, or more affectionately known as 'Zai Beh' in Hokkien, oftenly called when being ordered. Salty but nice. Goes very well with porridge too.

All the above were cooked at home, and definitely comparable to many of the kuey chaps outside. Best of all, its free flow everything! One of the many advantages of eating at home. =)




It was literally a 'eat-at-home' day. Had porridge for dinner, and a second round of intestines, salted vegetables. Shiok.

Since business was good, mother decided she will come home early and whip up some hokkien mee for supper. For friends who have eaten either my mum, or my dad's hokkien mee/hor fun, you should know how good it is. *insert extremely evil laugh*

Yes the preparation is rather tedious, but hey good food comes with intensive build-up, and of course good ingredients.

While most hokkien mees found in zi char stalls or restaurants don't fry their mee beforehand, my mum loves coating the mee with dark sauce and bring abit of fried fragance to it.



Some of the many yummy ingredients, generous slices of batang fish, fresh prawns, fishballs & fishcakes, sotong, pork.







Its now time to prepare the gravy! (more affectionately known as zhap, pronounced like chap in kuey chap) Its a case of more zhap is good, you won't like noodles that are too dry.

Since fishballs/cakes require abit more cooking, put them in first. Throw in alot of vegetables for the greens you need.



After awhile, throw in everything else. Oh and the dark sauce to give it that little brown colour there.



Now comes the fun part. Time to add in starch, to give the zhap its characteristic sticky texture. I just love playing with starch in food.





Very fast and furious stirring required in this step, so as to give the gravy its thickness, and prevent any starch from clotting into one jelly-like mess.



Almost ready. One last thing.



The eggs! Haha, look at my mum's lightning scissorshands.

Attempts to make her pose for a picture proved futile, and she kept moving around, leaving all the photos blurry. This was by far my best attempt, and my mum's shy smile. Cute lah. Sometimes she's just this lovely =D



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Presenting my mum's hokkien mee! *wolf whistles and claps* Chio right? Eh skills and traits of 30 years isn't something to be trifled ok.



Just one of the many blessings of having cooking parents. =D