FollowThis week will be the last week that I have to slog in the hot evenings to dish out dinner, woohoo! The mil will be back from Hawaii on Saturday. I can have back the 1-2 hours daily to do my work on the computer instead of playing chef in the hot kitchen to prep lunch and dinner 
The weather these days have been sizzling hot and I have been having showers of up to 5 times each day.
Despite my lack of love for cooking, I must admit that after one month, the cooking momentum is at full swing and I am slowly starting to like cooking. I watch cook videos everyday to get ideas on what to cook.
These are some of the dishes that I wokked up for four of our dinners last week:
Dinner #1
Pan-fried chicken fillet marinated with turmeric, Teriyaki sauce, black pepper and palm sugar with caramelized onion sauce.
This lip-smackingly delish chicken goes well with buns…
or rice:
The meat is juicy and not at all dry, though I used chicken breast (organic). I think the trick of having juicy meat lies in the marinate. I used a heap teaspoon of corn flour, cooking oil and chopped onions to marinate the chicken fillet together with soy sauce, palm sugar, turmeric, ground black pepper and a dash of teriyaki sauce.
Dinner #2
Braised brinjal with minced pork, home-grown sweet basil, kafir lime leaves and ‘lai park‘ vegetable. I added the greens as Cass is not a fan of brinjal.
Steamed pomfret with tomatoes and garlic + onion soy sauce
Dinner #3
Steamed egg with minced pork and ‘mok yue’ (wood ear fungus) strips.
Stir-fried organic cabbage with ‘fu pei‘
Dinner #4
Marmite pork with orange zest. This is a newly tried dish and it tasted just like the real deal from ‘tai chow’ stalls except that mine is not coated with flour, not deep-fried and has zero MSG. This is a guilt-free dish made with superfood Marmite and I could gorge on more pieces without feeling the inches creeping on my hips 
as I used lean pork shoulder loin with minimal oil for pan-frying. I love the shiny glaze from the marmite and palm sugar. And the orange zest gives this dish a very appetizing lift. Next time I will add more orange zest for a stronger citrus punch.
I can’t believe I cooked all these in my busiest week as it was exam week for Drama Queen and Cass. After cooking and helping our part-time helper clean up, I went straight to the table to revise with Cass. For Chinese subjects, I just sat next to her at the table to give her moral support, though I couldn’t help much as yours truly is one very yellow banana. We’ve had late nights the entire week. What a turbulent week that was for me last week. I am reeling from the effects of sleep deprivation this week and taking longer naps in the afternoon. I CAN’T WAIT for the girls to finish school, college and graduate from uni. I CAN’T WAIT to enjoy my golden years with no more stress and worry about the kids’ exams 
No. of times viewed = 3