These days I haven’t had the inspiration to cook, partly because by the time I get back, it is already that kind of timing. Fighting rush hour, fighting time, fighting other rush hour commuters fighting you.
By the time I am back I have no time to ponder and consider what I need or want to cook for the night. No time for Creative inspired ideas. It’s straight into the OR (operating room) and start washing, chopping, cutting and drying the ingredients.
So I thought I should plan my menu way ahead, separate the Creative process and give it the space that it needs. Plan simple; cook simple and maybe in the process save some money.
Dishes: abc soup, tua cai & snapper
Ingredients: 1 x corn, 1 x carrot, 2 medium tomatoes, 250 grams ribs, 1 x tua cai, garlic, dried shrimps, 1 x snapper, ginger, chicken stock, leeks, onions, chinese sausages, hakka wine
Dishes: kiam chye duck soup, minced pork with sichuan veg, fried egg with scallops
Ingredients: half a duck, tomatoes, preserved plums, kiam chye, 3 x tomatoes, ginger, garlic, minced pork, sichuan veg, eggs, chinese scallops
Dishes: stir fry frogs, sautéed mushrooms, celery & minced pork, prawns in tomato sauce
Ingredients: 2 x frogs, spring onions, ginger, oyster sauce, sesame seed oil, cornstarch, button mushrooms, minced pork, Australian celery, large prawns, tomato ketchup, garlic
1 x corn
1 x carrot
5 x tomatoes
250 grams pork ribs
Half a duck
500 grams kiam chye
500 grams ginger
500 grams garlic
$5 minced pork
6 x large prawns
2 x frogs
Punnet of button mushrooms
Hakka rice wine
1 x snapper
Light soya sauce
Ah forget it lah. Eat Out Better.