Chinese homestyle cooking

Chinese food is both comforting and convenient for me, even though it really takes a super long time to prep. And doing several dishes at once means that everything comes together at the same time, and I'm freaking out about getting it to the table and eating immediately.

My mother never freaked out but we were well trained to already be in the kitchen before the food was ready.

So I decided to make Chinese food and use up some of the older flank steak in the freezer. I also always make too much, which Josh enjoys because it means that he has lunch for a while.

So here is the spread. I made wat dahn ngau hau, more on that below. Then beef with scallions, chicken with eggplant, and steamed tofu with soy sauce and sesame oil.

Wat dahn ngau hau is basically beef with egg sauce over hau fun noodles. You heat up the noodles and then top it with the dish, so it's nice and soupy. The preparation is the same as it is for shrimp with lobster sauce.

It didn't come out quite as stringy with eggs (which sounds gross, but is not) as it is when my mother makes it. I think it's because my sauce was way thicker than it is when she makes it. I don't make this dish enough to be good at it which is a shame because I really enjoy it.

This was my dinner plate. Yum!