Eating at home – August 2008

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!


Tofu and mushrooms in oyster sauce (with prawn).

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.


Curry chicken and potato.

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!


Crispy fried fish.

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.


Stir-fried beansprouts with carrot and capsicum.

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.

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.


Sauteed French bean and carrot.

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.


Watercress, pork rib, and sweet corn soup.

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.


Carrot, tomato, and onion with sliced fish soup.

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!


Wolfberry leaf "omelette", prawn, and fishball soup.

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.


Sunday brunch.

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!


Grilled ham, cheese, tomato, and onion on focaccia.

If we eat at home at weekends, meals tend to be light and as minimal cleanup as possible, like the tasty grilled sandwich above.


Jumbo gold kiwifruit.

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!



  1. says

    I love these Eating At Home segments! I love seeing how people eat for their day-to-day meals. I will eagerly wait for your next batch of home-cooked meals!

  2. says

    Your home-cooked food looks better than a lot of the street food out there! And much more wholesome too!
    I agree that food prices have gone up by so much more – sometimes 30-50% up! So painful when you see how little your money gets these days. Our meals also tend to become much simpler. Oh well.

  3. Angelyn Chan says

    Just the kind of home cook food that our family enjoy but still, pls post your recipe to share.
    My children are fussy eaters (they are teens but behaving like babies) but they just love your tofu with minced pork ever since I learnt it from you. It has been our regular since. Will definitely try out your prawn version because it looks so good.
    My husband love your korean spicy chicken but substitute with pork. You guessed it, we are porky people!

  4. HP says

    The wolfberry omelette, prawn and fishball soup looks very interesting. Could you share the recipe? Thank you.

  5. says

    Thanks for the compliments, everyone! 🙂 I’ll take down the amounts used the next time I cook these dishes, and put up the recipes later.