Skip to main content

Dinner for a lazy day

After putting in a tiring day, what hubby and I looked forward to for dinner is something convenient and fuss-free. We used to call such meals TV-dinner meals, but since we don't eat in front of a tv anymore, it is simply called quick food. In fact, in my hubby's dictionary, a quick food ought to be something that can be eaten with only a spoon! Short of cooking instant noodles or calling take-outs, one-dish meals is as close as it can get.

Earlier in the day for lunch, we made Hainanese chicken rice and the chicken rice chilli. However, the chilli had to be made in bulk, we ended up with a full jar (think: reused Skippy Peanut Butter jar) of the chilli to be consumed within a week! That's how we thought of yee fu noodles as the chilli goes perfectly well with noodles.

While preparing the noodles, I realised that veggies are missing from our food. So a quick trimming of two broccoli heads, stir fry them quickly with some minced garlic, and we have a balanced meal. However, this dish taught me something too! As Hainanese chicken rice is made by boiling the chicken in water, we invariable had a pot of chicken stock, which was waiting for me to decide its destiny. So while frying the broccoli, I thought of adding some of the chicken stock to it, and then thickening it with some cornstarch. This really gave a boost to the flavour of an otherwise plain dish. It's no wonder that French Master Chef Escoffier said that without stock, nothing can be made. In the same vein, I had actually been thinking of making stock in batches and freezing it for later use as recommended by so many cookbooks. But, as always, I never got around to doing it. Well, perhaps when I do that, I will put up a post on it then.

Oh, in case you are interest in making Hainanese chicken rice chilli, here's the recipe:

Hainanese chicken rice chilli

10 fresh red chillis, deseeded
10 cloves garlic
10 slices ginger
1 tbsp white vinegar
1/2 tsp salt
3-4 tbsp lemon juice

Combine all ingredients in a blender and blend till fine. Store chilli in a glass bottle (not metal or plastic as it might react with the acid). Keeps well for a week in refrigerator.

To serve, stir in a small amount of sesame oil.


Popular posts from this blog

Post-meditated Pumpkin and Mushroom Soup

I cannot help but notice that recently the trendy words that seem to flood the wellness media always carry words like “self-care”, “meditation”, “gratitude”, and even “mindfulness” has been thrown in for good measure. Yes, all these single-word suggestions sound good. We all need to know how to take our stress level down a few notches at a time when we need to keep our face masks up.  So when I read the news about a nail being found in the pumpkin mushroom soup of an unidentified Asian passenger on board our national carrier bound for Auckland, imagine my dilemma. Should I feel grateful that my previous soups on board were served without any nails? Or should I feel grateful that I could not afford to fly our national carrier often enough to be served soups which might actually have carried nails or other specials in them? As you can see, I am pretty new to this wellness speak and hence very confused about this “gratitude” aspect of the trend.     Like any dutiful social m

Rosemary Cuttings

I think I am really bored with life. So bored that I am trying my hands are transplanting my rosemary plant! This is just after I killed by some mint off-shoots recently by transplanting them. I have black fingers, I think. Not that I need another rosemary plant. I am just plain curious why some people here are able to root a cutting from a Cold Storage pack . It sounds so easy that it is absurdly unfair. Maybe it is just my lack of technique and common sense when it comes to plants. Here's a link that I found helpful about transplanting rosemary . Seems that the chances of success for my transplanted rosemary doesn't look high. I didn't dip it in rooting powder (!!??), I transplanted it in medium sized container, and the soil is of highly questionable source (don't ask). Well, if the little fellow didn't make it, you will hear of it here soon.

Comparing Banana Breads

Most of the times, at least for the logical people, baking is the last thing on their minds as who would want their kitchens filled with hot air churning out from the ovens  in the land of eternal summer? If not for  those limp and blackened bananas sitting in their Tupperware coffins, dawdling towards its expiry, I would have happily nodded my head in wholehearted agreement. These banana were long gone their prime time for smoothies but these were ironically the best state to make banana-anything. If my helper was still around, I would have happily asked her to make those arteries-clogging Jemput-Jemput (aka banana fritters), unfortunately, she was not. So I cranked up my oven to 180 degC and got down to work. I have made banana bread many times with the recipe from Joy of Cooking ('97 edition) and was quite happy with it. So when I realised that JOC came up with a 2019 edition, I knew I need to get my paws on it ASAP and try out that version of Banana Bread.  So thanks to