Post #48

hehe. havent been a v creative cooking week this week. i cooked the hainanese chicken rice again, but with some little improvements this time. Lessons learnt from the last around, like, i bought some bay leaves to put into the rice and i didnt score the chicken maryland this time cos they actually steamed ok without scoring, and i was able to hand shred larger pieces of chicken meat. :)

its interesting how a lot of our daily cooking is driven by what leftover we have in the fridge. many occasions i would irresponsibly stock up diff ingredients because i want to try out a new recipe. then i spend the whole week or two trying to use up the remaining ingredients in a meaningful way, working my way through whats the next thing that will go off if i dont cook it soon...


-Stir fried pork + chicken vermicelli with pickled vegetables-

hehe *slightly embarrassed* i dumped a lot of due-to-die ingredients into this vermicelli dish. chicken pieces from the congee, the neverending packet of pickled vegetables (still some more sitting in the fridge...), chinese celery (ahem.. the last 2 stems since the last vermicelli dish), and shitaki mushrooms i used on the same day to make udon (at least this is fresh!!)

a veg dish:


-Stir fried chokos with dried shrimp-

chokos is one of my fav savoury melons! as much as i love eating them, i dont like cooking them all that much. i mean, when you look at it, you're kinda put off with the whole prep work! look at its bumpy shape, and you know its not easy to peel. also, chokos release some slimy substance when you peel them, so make sure you put on a glove! then there's a stone inside the melon, which you need to cut out before chopping! but i guess its worth the effort, cos they have such clean sweet flavours in them :)