hong kong style stir fried noodles with seafood 港色三鮮炒麵 - part 3

From making Hong Kong style stir fried noodles with seafood 港色三鮮炒麵 I have about two serving worth of cooked toppings that I saved. I knew that I can improvise a couple of dishes from it. I used up all the stir fry noodles. My option is to drive to the store to pick up another pack or be versatile and use what I have at home. I chose the latter.

hong kong style stir fried noodles with seafood 港色三鮮炒麵 - part 2

I made Hong Kong style stir fried noodles with seafood 港色三鮮炒麵 again. I often would make the same dish a number of times consecutively because of the leftover ingredients. In this case is the mung bean sprouts and a bit of stir fry noodles. Even making the same dish consecutively there is always something to be learnt. I often refer back to my older posts and see the progresses that I have made over time.

hong kong style stir fried noodles with seafood 港色三鮮炒麵

I made this stir fried noodles with seafood 港色三鮮炒麵. You can call it Hong Kong or Cantonese style. While I call it a stir fried noodles, the noodles was fried separately from the toppings. I used three kinds of seafood for the toppings, which include cuttlefish, shrimps, and scallops. All came out of the freezer.

daikon cake 蘿蔔糕 - part 5

This is a boring post as there is not much new to write about of my culinary ventures to make a perfect daikon cake 蘿蔔糕. It is just that I finished the small loaf and dug into the large one. The small loaf was made out of necessity to use the remaining mixture when the large round cake mold was filled to the brim.

stir fry of beef, cuttlefish, and choy sum 牛肉菜心炒墨魚

This dish was born out of my freezer clearing effort. There is this cuttlefish that I took out. Cuttlefish is meaty and delicious just about anyway you prepare it. With some ingredients I have on hand I made a stir fry of beef, cuttlefish, and choy sum 牛肉菜心炒墨魚 using a bit of the cuttlefish. I like mixing seafood with meat in the same dish.

daikon cake 蘿蔔糕 - part 4

With the momentum of my first serious attempt to make daikon cake 蘿蔔糕 only a week ago, I want to improve upon the firmness and density that I had in mind. I like my daikon cake 蘿蔔糕 firm and dense. When it is firm it cut easier and has less drags on the knife blade. It is also easier to lift the cut slice out of the steaming container which tends to be deep and has steep near vertical sides. So I went and bought 3 pounds worth of daikon. I even made a point to buy a pack of Chinese sausage.

re-fry of a stir fry

I made a stir fry of assorted ingredients with Chinese celery 什錦炒中芹 and it ended up with a rather generous serving. There were enough leftover for two more meals. Rather than reheating it I re-fry this stir fry. Why not just re-heating it in a microwave oven, you ask?

stir fry of assorted ingredients with chinese celery 什錦炒中芹

This is a dish resulted from clearing out the refrigerator and freezer. With the exception of the vegetables all other ingredients are from the freezer or dried from the pantry. It is a stir fry of assorted ingredients with Chinese celery 什錦炒中芹. I retrieved a good amount of frozen shrimps that are freezer burnt, and a bit of leftover marinated beef. The beef was not enough to make a meal. The vegetables are also close to the limit of shelf life.