(no subject)
A chat last night with ssunssett plus finally reading my Smart Cookie's Guide to Making More Dough had me determined to wake up early(ish) and storm the nearby wet market for fresh, cheaper groceries than what Cold Storage can give me.
Not that I have anything against Cold Storage, mind you. Lovely place, with lovely imported selections guaranteed to dazzle you with bright, dazzling labels and prices that scoff at the concept of a budget. See? I told you I love Cold Storage.
Alas, I didn't manage to wake up with the rooster's crow (keeping in mind there's no rooster or live chicken anywhere near me) but 10am was pretty decent considering I slept at 2am. The book last night filled me with new-found strength to go (hush you) and it's off to the market!
I've also been at myself to take more pictures of life around me but sadly, carrying bags of groceries makes snapping photos at the fishmonger an exercise in dexterity that I lack. I'll be sure to rectify it the next chance I get! Overall, MYR45 for one whole chicken, 1kg of minced chicken and 1kg of chicken fillet and only MYR69 for four silver pomfrets, 1kg of stingray and 1kg of red snapper. This is why we should go to the wet market more often, illegal parking aside.
So with fresh ingredients, I embark on a (hopefully will last longer than the previous one did) journey to make myself good, healthy food from the pitiful small list of food I can eat. Thank you, Mr. Chiropractor. I feel oodles better but I do miss eating eggs, potatoes, meat...but that's another story. On to my creation of a quick red snapper soup!
The first order of the day is to of course, marinade the fish to get rid of that smell. ssunssett recommended salt, pepper and a dash of sesame oil.
I left that aside while I prepared the onions, garlic and celery.
It might seem pitifully little but I'm cooking only for two and I've learned that over-enthusiasm bodes ill in cooking...then comes one of my favourite parts in cooking (when I do cook, yes, yes, I know); sautéing the onions and garlic. I try to keep the oil minimal as there's nothing I hate more than oily food.
Don't you just love the scent? In Malay it's called tumis and that's to sauté it until it's fragrant. That done, here's the part where I cheat; I add a sachet of Adabi's vegetable soup powder.
Honestly, I'd love to do it from scratch but I have to be practical with my time what with the many things I want to do. Yes, napping is included. When that mix is sautéd as well with the onions and garlic, I add about 600ml of water and leave it to boil.
When the soup is bubbling away, I finally add the marinated fish.
Stop looking at me, dammit!
Yes, well. Moving on. While that's left to simmer until it cooks, I chopped the Chinese mustard green under the impression that the less time it spends as pieces of slashed leaves, the less vitamins it'll lose.
I'm a great believer of illusions.
But the end result is so, ladies and gentlemen:
A full, balanced meal in one pot; always a favourite of mine. The taste is light and refreshing, just the way I like it. I'll mark it down as a success, no?
And here ends my sojourn as Nigella Lawson. Till next time~!
PS: Excuse the British-ness of this post. I've been reading Michael Pryor's The Laws of Magic series. Lovely, simply lovely. Scones, darling?
Not that I have anything against Cold Storage, mind you. Lovely place, with lovely imported selections guaranteed to dazzle you with bright, dazzling labels and prices that scoff at the concept of a budget. See? I told you I love Cold Storage.
Alas, I didn't manage to wake up with the rooster's crow (keeping in mind there's no rooster or live chicken anywhere near me) but 10am was pretty decent considering I slept at 2am. The book last night filled me with new-found strength to go (hush you) and it's off to the market!
I've also been at myself to take more pictures of life around me but sadly, carrying bags of groceries makes snapping photos at the fishmonger an exercise in dexterity that I lack. I'll be sure to rectify it the next chance I get! Overall, MYR45 for one whole chicken, 1kg of minced chicken and 1kg of chicken fillet and only MYR69 for four silver pomfrets, 1kg of stingray and 1kg of red snapper. This is why we should go to the wet market more often, illegal parking aside.
So with fresh ingredients, I embark on a (hopefully will last longer than the previous one did) journey to make myself good, healthy food from the pitiful small list of food I can eat. Thank you, Mr. Chiropractor. I feel oodles better but I do miss eating eggs, potatoes, meat...but that's another story. On to my creation of a quick red snapper soup!
The first order of the day is to of course, marinade the fish to get rid of that smell. ssunssett recommended salt, pepper and a dash of sesame oil.
I left that aside while I prepared the onions, garlic and celery.
It might seem pitifully little but I'm cooking only for two and I've learned that over-enthusiasm bodes ill in cooking...then comes one of my favourite parts in cooking (when I do cook, yes, yes, I know); sautéing the onions and garlic. I try to keep the oil minimal as there's nothing I hate more than oily food.
Don't you just love the scent? In Malay it's called tumis and that's to sauté it until it's fragrant. That done, here's the part where I cheat; I add a sachet of Adabi's vegetable soup powder.
Honestly, I'd love to do it from scratch but I have to be practical with my time what with the many things I want to do. Yes, napping is included. When that mix is sautéd as well with the onions and garlic, I add about 600ml of water and leave it to boil.
When the soup is bubbling away, I finally add the marinated fish.
Stop looking at me, dammit!
Yes, well. Moving on. While that's left to simmer until it cooks, I chopped the Chinese mustard green under the impression that the less time it spends as pieces of slashed leaves, the less vitamins it'll lose.
I'm a great believer of illusions.
But the end result is so, ladies and gentlemen:
A full, balanced meal in one pot; always a favourite of mine. The taste is light and refreshing, just the way I like it. I'll mark it down as a success, no?
And here ends my sojourn as Nigella Lawson. Till next time~!
PS: Excuse the British-ness of this post. I've been reading Michael Pryor's The Laws of Magic series. Lovely, simply lovely. Scones, darling?