Pictures of another typical dinner my mother might cook. That night we had selar fish pan-fried with my mother's blend of chilli, garlic and caramelised shallots. Spicy!
As an alternate source of protein, she fried eggs with chopped spring onions and caramelised onions.
Watercress is a green leafy vegetable that has a strong distinctive taste. In Chinese cooking, watercress is usually used to flavour soups (like pork rib soup), and most people do not eat the vegetable served with the soup because it is so fibrous. Its nutritional properties are: (per 100g) 11 kcal, 2.30g protein, 1.29g carbs, 0.1g fat, 0.5g fibre.
My mother stir-fried the watercress with garlic. One large tray for the both of us - 90% for me, 10% for her.