Weekend Specials

I am so blessed to have a dad who cooks so very well. When it comes to weekends, Dad takes over the kitchen and we all get excited because awesome home cooked food awaits us! Dad took up the challenge of cooking Lor Mee last weekend after we saw it on TV.

I just went

" Ahhh we haven't had Lor Mee for such a long time."

and he went

" You feel like eating it? I can cook it for you tomorrow."

That's it and he tried cooking it for the very first time.

It was unbelievable because I didn't think that he'll really be able to come up with the dish :p but it was so good! It reminded me of the one I used to enjoy at Tiong Bahru Market. The gravy was tasty, not too starchy and we each modified our own bowls with garlic and black vinegar to our own liking. 

Instead of the typical thick yellow noodles Dad used bee hoon. And because there wasn't any ngo hiang in the fridge, he topped each bowl with wantons.

  

Other ingredients included fish paste and meatballs.

Kakak has since mastered cooking Fish Porridge after she learnt it from my dad. We Teochews eat porridge Teochew style. It's different from the normal fish porridge because here the soup and rice are cooked separately.  The soup is added to the rice only when you are ready to serve. The batang fish slices used are succulent and smooth!

Tomato cubes and chilli slices are a must!

Garnished with coriander!

We have fish porridge rather often especially on Fridays when the family abstains from meat. I like the fact that it is simple and healthy and I never really get tired of eating it.