Dinner on a hectic Wednesday yesterday…
1 Tomyam pomfret fish with lots of brinjal, tomatoes, carrots and broccoli. I used half a packet of Mak Nyonya Tomyam paste.
2 Blanched organic broccoli.
The reddish tomyam paste looks and tastes really fiery. I sauteed the paste with some oil and garlic. You can add onions and lemon grass if you wish. Then added water and simmer the vegetables with the paste. After tasting how sour it was, I added about 1.5 teaspoon of organic raw sugar and added more water to it. After a 20-minute simmer, I added the 3 pieces of pomfret fish and continued simmering for another 10 minutes. Each spoonful sent mouthwatering hot and sour fireworks in the mouth. The flavor is pretty close to what we’d find at a Thai eatery. With half a packet of paste left, I’m considering cooking tomyam noodles with it.
I also grilled some boxing chicken. I marinated the chicken with lemon juice from 1/2 a lemon, coriander powder, turmeric powder and soy sauce. Grilled for 15 minutes on each side at 140 Celsius and added organic honey just before turning off the heat. Honey tends to burn meat very quickly in the oven, so it’s best to baste meat with honey when meat is already cooked.
I saved a portion for next day lunch for Drama Queen and Cass.
Today, I popped the boxing chicken + rice into the microwave and walah… the girls had a hot and yummy home-cooked meal in a jiffy! Also sliced a red capsicum, cucumber and avocado.
Smoothie of the day for today is orange + apple + pineapple + chia seeds + fresh coconut water.
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