This is my life: Wake up at 4 to feed the little one, put her to sleep, prep for breakfast. Take a nap from 5:30 to to 7. Wake up and cook breakfast for A, clean up at 7:30, feed the little one at 7:45. It is no easy task feeding two persons with very different dietary requirements!
Decided to do fried rice today, the Sister provided this recipe. I followed it somewhat, did not brown the garlic as I didn’t want to risk the garlic turning bitter. Did not manage to try it, so I don’t know how it turned out. A does not give honest feedback either, so I guess we will never know!
I also sauteed some broccoli + carrot + frozen corn, and stir fried some Iberico pork belly slices. A’s
lunch breakfast box was packed to the brim, and he complained that it was too much food. There’s just no pleasing him!
I convinced A that I needed lamb chops to survive the week’s lunch, so we drove to not one not two but three locations to find chops. We ended up at a butcher shop along Bukit Timah Road and spent $21 on three lamb loin chops! Who would have thought lamb chops would be so expensive?!
So I did the most basic of recipes:
- Season the chops with salt, pepper and dried rosemary
- Heat the pan and add extra light olive oil
- Place the chops in
- Add a dollop of butter and smashed garlic cloves into the pan
- Flip the chops when it’s time
The chops turned out AMAZING. I wasn’t sure if I overcooked it, but the meat was a nice medium when I cut into it. I paired it with ketchup because I love ketchup, although I think I should experiment with actual meat sauces one day.
Now to source for cheaper lamb chops. I can’t eat $20 lunches everyday 😦
Grabbed a random pack of “Hong Kong Noodles” off the shelf in the cold section of the supermarket, don’t remember how much it cost but it couldn’t have been expensive. I’ve had craving for Swee Choon’s 葱油面 for some time now, but since I am now chained to a 5kg monster, such cravings have to be satiated DIY style.
I followed this recipe exactly and the results were fantastic. The noodles were oily and sweet and onion-y, perfect for a quick lunch. When the sister came over, we paired it with teriyaki salmon and sauteed mushrooms (odd choice, but that’s all I had in the fridge).
Then, I found another recipe for fried noodles and have since cooked it thrice because fried noodles is more efficient than 葱油面 in that I do not need to cook additional dishes. I modified the recipe in the following manner:
For the sauce, I used soy sauce, dark soy sauce, brown sugar and sake. I left out the sriracha as I didn’t have it. Instead, I added chilli padi into the wok.
For the ingredients to be added to the noodles, I experimented with long beans, sliced shiitake mushrooms, egg omelette strips, shabu shabu pork strips and carrot ribbons. The possibilities are endless!
I really like the second recipe, and to my utmost surprise even A gave a nod of approval. This shall be my new go to recipe when I run out of cooking ideas.
She can now go for 3.5 to 4 hours feeding intervals at night! Nursing timing has also significantly decreased: she used to take 30 minutes on average, she now takes about 10 minutes in the day and less than 20 minutes at night.
Some time ago I found myself having to cook for only A and me, so with much excitement and enthusiasm I decided to do a one dish meal by pan frying chicken thighs. I followed this recipe and it turned out pretty wonderful! The cooking time was long but it actually gave me time to lounge around instead of hovering over the pan in the kitchen.
I served this up with a modified version of this side dish (substituted bacon with pork slices and corn with mixed beans) and dinner was ready!
I really do relish in trying out non-Chinese style recipes, though those opportunities are few and far between.
Slept the night in her own cot. We were starting to worry that we spent half a grand on the cot and other paraphernalia for nothing!
I bought a beansprout husk filled pillow to be placed across her chest, it is supposed to induce a sense of security. I don’t know how true that is, but last night I made the mistake of removing it for just a short while and she almost immediately tried to flip herself over! She’s the infant version of Scotty 2 Hotty:
Needless to say I immediately replaced the pillow. The pillow shall be permanently glued to her belly henceforth!
It was the MIL’s birthday, so I decided to cook mee sua for dinner. My family uses tang hoon instead of mee sua, but apparently the “correct” choice is the latter. The last time I cooked mee sua was for A’s birthday, I can’t remember how I did it but I recall it was an overkill on ingredients. I was determined not to repeat that, and besides the mee sua was meant to be a staple to go with other dishes.
I largely followed Noob Cook’s recipe, but I used ready made chicken broth from Swanson instead of cooking from scratch with chicken drumsticks and chicken carcass. I don’t know where to buy chicken carcass and ain’t nobody got time for that on a weekday.
My end product in a bowl contained soup, mee sua, hard boiled eggs, shiitake mushrooms and xiao bai cai. It was my first time cooking soup with shiitake mushrooms, and I thought that greatly enhanced the flavour. I shall include mushrooms more often from now on!
- I cooked hard boiled eggs for the first time in my life. I placed the eggs in a pot of water and brought to boil for about 10 minutes, then I turned off the stove and left them for about 4 minutes before rinsing them under cold water. The yolk turned out just slightly runny, which was ok, but I had trouble peeling the shells! I’m sure there’s a fool proof method to perfectly peel eggs, I shall Google it soon.