Mother Hen's Beef or Mutton Soup?

Everyone, well almost, who had a share of her cooking know how good is Mother Hen's (MH) skills.

MH starts cooking for the family since primary school when she was living in the kampong. From what I heard, she had to help look to her siblings' meals and deliver meal boxes to her eldest brother whom was studying in one of the Singapore Universities.

I don't know where or whom MH learnt her cooking from (my paternal grandmother never once cooked for us), but mostly had to do with experience.

In my own words, MH's specialities are her kong ba (Stew Pork with black sauce) and mutton soup. But she cooks alot other great food too, and colleagues and friends have asked if she's a hawker or intends to open a zhi cha stall.

Anyway, we'll let her food do the talking.

Beef Soup instead of the usual mutton soup, with black fungus and tau pok.

Preserved vegetables with thin slices of roast pork.

MH is also famous for her sambal chilli sauce for her chicken rice. She had made and sold a few jars to our neighbour. The ingredients to making good chilli sauce include small and big chillis, lime juice and afew lime zest, fried onions and fried onion oil, garlic and sugar. I can reminisce the strong aroma of the chilli, with the chicken rice thou I'm not a big fan of the latter! =p