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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The girls and I have been doing quite a bit of baking over these past couple of weekends. I think they’re getting the hang of it and starting to enjoy the whole idea of measuring, mixing and setting the oven.

Now they’re full of ideas on how to use their baking skills. They’ve suggested baking cakes and cookies as a housewarming gift idea since lately, a few of their friends have been moving into new homes, etc. A pretty good idea, I must say. I’ve always loved giving food gifts.

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Chicken rendang is one of our favorite foods but I hardly ever cook it at home and that we only have when we eat out. So on this rare occasion when I was cooking a variety of dishes for my son at college, I decided to make him something I thought he might miss.

This was the very simple chicken in thick spicy sauce that I cooked. Well, okay, I didn’t cook everything, I cheated by using a store-bought rendang paste but the result was pretty amazing nevertheless. This is also the low-fat version because I didn’t add any coconut milk because I didn’t have any.

I used:

• 3 chicken fillets, sliced thick (feel free to use any chicken parts you prefer)
• 1 whole onion, diced
• 1 packet of rendang premix (available in the Asian/sauces section)
• 3 Tsp cooking oil

In a saucepan on medium heat, saute the onions in cooking oil until soft and translucent. Then add all of the premix paste and fry until fragrant. Next add in chicken and a cup of water. Let it simmer for 20-25 minutes on low/medium heat. And you are ready to serve.

So simple that I sent this recipe to my son’s iphone 4 and he was able to cook it himself for dinner right away.

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I’ve recently pulled out my mixer and spatula and started baking again. All because I found a pack of orange and poppyseed muffin mix which had been sitting out of sight in my pantry for I don’t know how long now. The use-by date says it expired last month but what the heck, I went ahead and baked the muffins anyway.

They tasted great and we’re none the worst for the expired ingredients or adapexin reviews. Not too long ago, stuff never used to carry expiry dates. No one knew and no one cared about expiry dates, and we’re still here to tell the tale.

So as long as something doesn’t look or smell questionable, I wouldn’t throw it out. Besides if you buy prepared food from the store, how would you know if they used expired ingredients, right?

By the way, these muffins were yums… a little too sweet but yums nevertheless.

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I’ve been eating more Mexican food than I ever have, partly because there are just so many Mexican restaurants in California and we’ve found them to serve really good food.

This is the 2-taco shrimp combo we had at Baja Fresh served with rice and a variety of beans.

And here is my favorite new love, their Tostada Salad with chicken. Heaven! It’s fresh with heaps of guacamole and cream. It’s tasty piled high with the different types of salsa and pickled peppers from their salsa bar! If I ate this every day, I might be able to reduce my ab workouts!

I’m definitely going back for another round of this amazing Tostada .

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