Life is back to normal because kids are back to school, hehe. My baking mood for CNY is back, so I'm going to bake pineapple cookies today.
Since hubby will be having dinner with his buddies tonight, I will then have more time for the baking, haha. As for the kids, dinner will be ketchup beehoon which is their all time favorite!!!
1/2 pkt beehoon - soaked till soft
4 tbsp tomato sauce
1 tbsp minced garlic
2 tbsp chicken stock ( 1 tsp concentrated chicken stock + 2 tbsp hot water )
1/3 tsp salt
1/2 tbsp sugar
10 tbsp water ( to cook beehoon )
3 tbsp oil
3 large eggs - lightly beaten with 1/3 tsp salt and 1/3 tsp pepper
( fry the eggs in a non stick pan, cool and cut into long strips )
Mix well tomato sauce, water, sugar, salt, and chicken stock in a bowl.
Heat 3 tbsp oil in wok and saute minced garlic till fragrant.
Add in tomato sauce mixture, stir to combine and bring to boil.
Add in soaked beehoon and stir fry until beehoon is cooked and dry. ( use chopsticks )
Dish up, garnish with egg strips and serve.
( Sprinkle more water if beehoon is still not cooked through and more oil if necessary )
( Adjust taste with salt and sugar )
***Recipe adapted from Lily's Wai Sek Hong. :)