It’s that time of the month again! No, not THAT time, but time to recap some of the dishes I cooked this August. We ate at home quite a fair bit, so enjoy the bumper crop of photos!
Instead of minced pork, I used chopped prawns for this all-time favorite recipe of ours. So easy to prepare, but so yummy to eat! This can be a simple one-dish meal with rice.
Another easy one-dish meal with rice is curry chicken. I usually have a pack of frozen chicken, and a good store-bought curry paste and UHT coconut milk on standby, in case I don’t have time to run to the supermarket but need to whip up a quick meal!
For those who do their own cooking, do you, like me, feel the pinch in buying groceries lately? Food items are, on average, 15% more expensive, even more for dairy items.
To stretch the dollar, I now try to buy cheaper varieties of fish, which I feel are no less nutritious or delicious than premium fish like cod or threadfin.
Weekday dinners are often rice accompanied with stir-fries, one of which is always a vegetable dish. Crunchy beansprouts are quick and easy to do.
Hairy gourd takes a bit more time to cook. The traditional version invlolves dried shrimp and tang hoon (mung bean vermicelli), but I varied it slightly, omitting the tang hoon, and instead, adding carrot and scrambled egg.
When I was a kid, my mom would make me saute French beans over low heat, and I hated the task because it took ages for them to soften! But this method really brings out the sweetness of the beans, as opposed to cooking them in liquid. Now that I’m older (and wiser), I realize that for certain dishes, there’s no shortcut if you want them to taste good.
I’ve learnt a lot from my mom, but I’ve also picked up quite a bit of soup-making tips from mom-in-law, who’s a Cantonese. Chinese watercress soup is great for expelling heat from the body. I added sweetcorn to the classic version for its natural sweetness.
This is a quick soup, unlike the “old-fire” watercress soup which took more than 2 hours to cook. However, I did simmer this soup for nearly 30 minutes to bring out the flavors of the vegetables, resulting in a very “sweet” and slightly piquant broth. Very appetizing!
I call this an “AIO” (all-in-one) soup, cos you have vegetables, animal protein, and soup, all in one dish. All you need is rice, and you have a complete meal! Great idea if you’re cooking just for one. For larger groups, this can complement a multiple-dish meal.
The fish fingers were Rick’s idea when we went supermarket shopping together. Processed food = not my cup of tea. Actually, he wanted the animal-shaped ones, but I put my foot down!
If we eat at home at weekends, meals tend to be light and as minimal cleanup as possible, like the tasty grilled sandwich above.
Fresh fruit is a constant in our fridge, which we have almost everyday for dessert. In season now is gold kiwifruit from New Zealand, which is a lot sweeter and more luscious than its green counterpart! It’s pricier too, but absolutely worth it!