Foodarrific

Sometimes the simplest dishes are the most delicious. On a hot day when anything that’s quick to cook and easy to swallow is a bonus, I like to make steamed eggs.

Only a few ingredients are required for this wholesome steamed egg dish:

• 2 eggs
• 2 salted eggs
• 8 half-shells of water
• 1 tsp sesame oil
• salt and pepper, to taste
• spring onions, fine chopped
• cilantro, finely chopped
• fried shallots

Beat all the ingredients together. Pour into a metal plate and steam over slow heat for 20-25 minutes or until egg mixture is firm. Remove from the steamer and garnish with finely chopped spring onions and cilantro, and a handful of fried shallots.

It’s quicker than applying an eyelash enhancer and I can’t say I’ve ever used one before.

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This is one of the dishes that I prepared for my son and stored in the fridge to be eaten later. It’s so easy and so healthy you’ve just got to try it.

I used:

• 2 heads of broccoli, cut into large florets
• 0.5 bag of baby carrots
• 1 clove garlic, finely diced
• 1 small slice of salmon
• mushroom/oyster sauce
• cooking oil
• salt and pepper to taste

First, I heated up some oil in a non-stick pan on medium to low heat.

Place the slice of salmon, lightly salted and peppered, in the pan and let it fry slowly first on one side, then flip over and allow to fry until cooked through and both sides are lightly brown. This should take roughly 10-12 minutes.

Remove the salmon to a plate. Using a fork, break up the salmon into flakes and remove the bones. Leave aside.

Add a bit more oil in the pan on medium heat and lightly fry the garlic for a 2-3 minutes till fragrant. Be careful not to burn the garlic or it will taste bitter.

Throw in the carrots and add a splash of water and leave it for about 5 minutes to soften up.

Add the broccoli, a dash of mushroom/oyster sauce and a sprinkle of pepper. Stir-fry for approximately 5-7 minutes till the broccoli is cooked. Watch closely to ensure broccoli is not overcooked or it will turn yellow.

Serve on a plate (or in my case, I placed in a Rubbermaid container for refrigerating) and top with the salmon flakes.

And that’s all there really is to it. It’s really tasty and goes well with pasta, noodles or rice.

My son had some fruits left over from the fresh fruit baskets we got for Christmas and he ate those for dessert.

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I have a half bag of spinach left from our spinach soup noodles two nights ago so I decided to use it up in a saute dish. It’s very easy and spinach, as you know, is very good for health and probably takes care of hormonal acne too if I’m not mistaken.

The recipe couldn’t be simpler.

• 2 cloves garlic, sliced
• 3-4 fresh button mushrooms, sliced thickly (optional)
• spinach
• cilantro, coarsely chopped
• 2 tsp chicken bouillon/powdered flavoring
• a dash of soy sauce

Heat up a skillet on medium/high heat with a drizzle of oil. Add garlic and fry for a few minutes till fragrant. Add mushrooms and saute till slightly soften. Add spinach and continue saute-ing for a few more minutes till spinach is wilted down. You do not need to add water as the spinach itself will output liquid as it cooks.

Add chicken flavoring and soy sauce. And you’re ready to serve over rice. It’s really that easy.

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I am just now teaching my son how to cook. He’s away from home for the first time and though I have been giving him some crash courses on how to cook simple dishes, a refresher course is always good. After all, cooking isn’t that difficult. It’s not like he has to attend medical assistant school to learn the skills, know what I mean?

Last night, we cooked spinach soup rice noodles for dinner. Mmm, simple and scrumptious and we whipped it up in just a few minutes.

Fry some sliced garlic in a saucepan. Add 2 teaspoons of chicken stock buillon, 1 teaspoon of chilly paste and 2 cups water. Bring to a boil, then add meehoon (already soaked in hot water) and 2 huge handfuls of spinach. Bring to a quick boil and serve with storebought fried chicken wings.

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Chicken Fingers are a perennial favorite in our household. When all else fails, chicken fingers to the rescue! I’m really not much of a stickler for recipes. I generally just make up the recipes as I go along depending on what I can find in my pantry or my fridge.

I created this version here when my oven refused to work.

It’s really simple and crunchy. You just need some chicken breasts cut into long strips and seasoned lightly with salt and pepper. Leave to marinate for an hour or so. Heat up a good amount of cooking oil in a wok or deep skillet.

Beat up an egg (or two, depending on amount of chicken breasts you’re using). In a plate, combine 1 cup of flour and 2 cups of bread crumbs. Dip the chicken strips in the beaten egg. Dredge them through the flour and breadcrumb mixture to coat evenly. Deep fry till golden brown. Serve with your favorite dipping sauce.

You may also like to check out another recipe I posted earlier for Finger-Lickin’ Good Chicken Fingers. These are oven-baked and probably won’t have you running out to look for the most effective fat burners because they’re less fattening.

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