Friday, March 11, 2011

Photos of Elsa and Elly on March 11, 2011 - Photos taken when they are sleeping and awake

Toys for Elsa and Elly - "Now that you have toys to play with please do not bite our shoes and slippers okay"?

Photos of what Elsa and Elly are doing on March 11, 2011

Photo of Elly sleeping on Elsa as usual taken from inside the house.

Here's a nice photo of Elly sitting on the step of the front door. Look at her paws. She has giant paws. She will soon grow to be a huge big dog.

Elsa: "What are you thinking, Elsa"? Feeling hungry already? It's only 4.00 pm

Hokkien Mee (Hokkien Char) at Yamishu Tea House, Premier 101 Commercial Centre on March 11, 2011 - Fried Hokkien Mee (Hokkien Char) recipe

Simple breakfast: chicken ham, baked beans and chicken sausages without bread:

Yesterday's breakfast and below is today's lunch:

Ordered Fried Hokkien Mee (Hokkien Char) at Yamisu Tea House Premier 101, Kuching on March 11, 2011

Fried Hokkien Mee (Hokkien Char) recipe
By Amy Beh

    • 500g thick yellow noodles
    • 60g pork liver
    • 80g pork
    • 100g pre-soaked cuttlefish, sliced
    • 4-5 medium prawns, shelled
    • 40g cabbage, sliced
    • 1-2 tbsp pre-fried pork lard cubes (chee yau char)
    • 1 tsp chopped garlic
    • 1 tbsp oil
    • 1 tbsp lard
    • 400ml fresh chicken stock

    Seasoning (A)

    • ¼ tsp salt
    • 1 tsp cornflour
    • 1½ tbsp water


    • 1 tbsp oyster sauce
    • 1½ tbsp light soy sauce
    • 1 tsp thick soy sauce
    • ¼ tsp chicken stock granules
    • ¼ tsp sugar
    • Dash of pepper
    • Dash of monosodium glutamate
    • ½ tsp sesame oil

    Rinse the noodles and drain well. Heat oil and lard in a wok. Add chopped garlic and fry until lightly golden and fragrant.

    Combine pork, pork liver and seasoning (A), and set aside for a while.

    Briskly stir-fry marinated pork, pork liver and prawns. Pour in chicken stock and add the sauce ingredients.

    Put in the noodles, cover and allow to simmer for 2-3 minutes.

    Add the cabbage and cuttlefish. Toss and fry until gravy is reduced.

    Add pre-fried lard cubes. Give it all a quick stir. Dish out and serve immediately.

Special thanks/credits to and recipe source taken from: