Fried Rice (2)

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:

  1. Season the chops with salt, pepper and dried rosemary
  2. Heat the pan and add extra light olive oil
  3. Place the chops in
  4. Add a dollop of butter and smashed garlic cloves into the pan
  5. 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 😦

Hong Kong Noodles

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.