{ Birthday Meal: Rice Vermicelli in Double-Boiled Chicken Soup with Abalone Slices and Egg } 鲍鱼鸡汤面线

It was my husband's birthday and usually during on birthdays, we get to eat Rice Vermicelli or Mee Sua as it symbolised longevity. Egg is a must too. I have a very typical traditional Chinese husband (old fashion :P)

For the soup, I had a blanched chicken in 1.2 litre of water steaming for almost 4 hours. This was only possible for me since I'm using a steam oven. Great thing too as I was really busy on that day itself too. You can using a double boiler to do it to. I don't own one so I usually, I would simmer over low heat if I'm not using my oven but that requires monitoring.

What to you have on your birthdays? My mother used to cook this for me on my birthday too. I'm looking forward to the day someone's cook this for me on my birthday again. I'm old fashion too. :)

Steamed Tofu with Scallops 扇贝蒸豆腐

This is a very easy and fast dish to prepare.  You can replace the scallops with prawns if you like.

Everytime I cook this dish, it will be the first to be finished. It's one of my personal favourite dish but it like it more with scallops though.

Ingredients:

• 1 box Silken Tofu, cut into 8 thick blocks
• 1 tablespoon Chinese Cooking Wine
• 1 tablespoon Sesame Seed Oil
• 8 pieces Scallop, halve if thick
• 2 tablespoon Raw Chopped Garlic or Fried/Roasted Garlic
• 1/4 teaspoon Sugar
• 2 tablespoon Light Soy Sauce
• 1/2 tablespoon Cooking Oil

How to do it:

1. Place tofu top with scallop in a dish or you placed both items separately.
2. Sprinkle garlic on top.
3. Drizzle cooking wine and sesame seed oil over them.
4. Steam for 4 minutes or till scallops are cooked.
5. Remove and drain away the liquid.
6. Place scallops on tofu and set aside.
7. Heat cooking oil, sugar and light soy sauce together.
8. Pour the hot soy sauce and oil over the scallop.
9. Serve.

Note:
The water in drained away after steaming is to avovid diluting the sauce. If you prefer to keep it, please do so.