Chef Ak in action - Long Bean Rice, Egg Cabbage, Tauki, Fishball Soup

This is my second time cooking Long Bean Rice and I could say this one definitely tasted much better than the previous one. The previous one I put in small pcs of dried scallop and this time I substitute it with dried shrimp. The reason I put in dried scallop on that time was because there is no dried shrimp available. Instead of using long bean (Chai Tou), I used 'O Kui Tou' this time. The rice was added in more water as the previous one is a little too dry and hard. This time the result it quite good. The fried egg cabbage is equally good too. I love this dry type of cooking. Some people love it dry while other prefers a little wet. It takes time to cook this cabbage as you need to fry until the cabbage dry. I wanted to throw in prawns but there is no prawn available in the market I go. So I put in a little chunk of chicken meat and the outcome is good too. Then the next dish is Tauki cook ala chili sauce and some other ingredients. Not bad in my humble opinion. The last one is fishball soup. Simple and fast to cook. I just throw in tomatoes, ikan bilis, ginger and fish ball into the soup. This Saturday I am going to cook for Daph. It will be the first time I cook Chinese dishes for her. The menu is more and less like this one. There could be additional sambal prawn and other veges too. We will just see what we could get in the morning wet market. The soup I am going to cook will be Lotus Root and the meat that I am putting in will be pork rib. I am sure the taste will be even better. It's hard to buy pork rib as most of the minimart doesn't sell it Let's just see how long I will enjoy main masak masak. Normally I am the kind of person that are '3 minute excitement.' So to all my friends, please enjoy while you still can.