我的试验室 My Lab

One thing good about growing winter veggie here is that, it doesn't need watering.  On top of that, with the cold weather, the worms, especially the caterpillars will just make their way out of the garden.  Hurray!!

This year is my first year growing Kai Choy 芥菜 (Chinese mustard), to me as a beginner, I think it is a great success : )

Please come through and have a look at my garden.



This is Kai Choy, the big type



This is small Kai Choy - 雪里红



This year, my coriander is not so good, I suspect it is because I grow at the same spot as last year.



This is cress, we like it with 'Tao Yu Bak' - soy sauce braised pork


Will cut some  雪里红 for  杂菜汤 tomorrow. 

Fresh from garden.  Ha! Ha!

I just found this interesting picture of Stitch, which was taken on 25 April 2011 at the park.

Stitch is our friend, Michael's cute little puppy. He always calls him 'boy'. 

In this picture, Stitch was really exhausted after having a good run in the park.  So he just dozed off....

Try to look closely, do you know what Stitch was sleeping on?



On his wife's jacket!!

Look at my Fuji apple tree.  It is a 2 years old tree.  I think it is way too small for a 2 years old apple tree.  So, I have trimed it down hard this winter.  Hopefully it will grow bigger(more bushy) next year.



They are smaller than the store bought Fuji, but seems that the taste is a bit more intense, probably because they are organic apple?  : -)

Actually I am not sure whether it is really known as XO sauce or not, but I think the name is not important, is the taste that counts.

Ingredients:

• 10 dried scallops soaked in cold water overnight - cleaned and shredded
• 3/4 cup dried shrimps - clean roughly chopped
• 3 onion - minced
• 1 bulb garlic - minced
• 2 chilies - sliced
• soy sauce, dark soy sauce, oyster and sugar to taste
• olive oil

Note :  Ratio of dried scallop and dried shrimp is about 1:1
Procedure:

1. Fry onion until fagrance, add chili and garlic, continue frying for 1 more minute.
2. Add chopped dried shrimp and shredded scallop and continue frying.
3. Add all the sauces and sugar to suit your taste.
4. Continue frying until it is dry.
5. Cool down and keep in refrigerator (up to ~1 week).

It tastes good with white rice/ bee hoon/ bread... or even on its own.