FollowWith some leftover vermicelli and curly carrot wheat noodles from the previous night (I made pork noodles for dinner), I recycled the noodles into a plate of delish stir-fried vermicelli for lunch with lots of shredded carrots, eggs, minced pork and scallions. The girls loved it.
Dinner menu:
Grilled pomfret fish marinated with turmeric powder, black pepper and Kikkoman preservative-free Teriyaki sauce.
Steamed pomfret fish with premium abalone sauce, pepper and scallions. No oil and soy sauce added. The sauce is flavorful enough.
Braised organic bitter gourd with tau cheong, minced meat and organic tomatoes. I just discovered that the natural sweetness from the tomatoes added so much sweetness and flavor to the dish and helped in masking the bitterness from the bitter gourd. The girls ate it without much fuss, albeit I did coax them to eat 😀
I also sauteed a lai park veggie with garlic and onions specially for the fussy ones who don’t quite fancy bitter gourd but no picture was taken.
And TGIF and the weekend is here, which means that my kitchen will be closed, yipee! 😀
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