Restaurant Style

Last monday,went to Yio Chu Kang C C to attend a cooking class, Chef Wang Wei was the instructor, nice guy. Learn from him 3 dishes and today, I did one of his dishes, Deep Braised Pork Ribs "Jin Shao Nam Pai"

After work today, went for lunch and Sheng Siong is nearby, told hubby that I wanted to buy spare ribs to cook and I bought 2 Kg just to test it out. Ine thing about cooking, don't have to exact in the ingredients, not like baking which have to be precise.

Deliver half portion to my mom, my niece just message that she likes it.

To Reminisce

It has been ages, that I have done this, I did this for my friend and mom who loved to eat this... worried that I won't be able to get the same texture and the last time, I did was almost 15 years ago.

Almost 3 months, over my father's demise and we, the children has been given my mum the full care and attention and has been cooking and baking mom's favourite things, so that she will consume some food, Bless the Lord, that she has recovered fast and has been more independent now, Thanks for all the people who has given moral support and concern to us.

Back to Kueh Bangkit, I don't really like to do this because of the flour, it has to fry until it's light and it will "fly" all over the place. I live in a HDB flat, and I have a portable stove where we use for steamboat, luckily, outside the door there is a space and a bit away from neighbour and I fry my flour over there, it really helps but I don't know whether my downstairs neighbour's plant, will it be coated with flour? for these, I am not going to find out :)