My thanks to all you dear blogger friends and visitors for your well-wishes. My to-do list gets longer with each lingering day as I can only visit food blogs and drool over the delicious food posted.
But like what Arnold What's-his name said, "I'll Be Back!"
Angled loofah - one of my favourites. I love it in soups or stir-fried.
I simply sauteed 1/2 teaspoon of chopped garlic in 1 teaspoon oil and added in the loofah, followed by some prawn stock (I keep it frozen). While it's cooking, I lightly beat an egg with some salt and drizzle it in and let it cook for a minute or two. I added some leftover tomato and seasoned it a little. And lunch was ready.
Mmm...my favorite! Yum..yum..
ReplyDeletePrawn broth!!! Wowwww!!!
ReplyDeleteSuper sweet with sweet angled loofah!!!
hi Busygran, hope u're feeling better already. correct me if i'm wrong but i thought i stumbled opon a fried green apple recipe on ur blog recently. i was searching high and low for it earlier but to no avail. could u be of help? thanks!!
ReplyDeleteHi Ann,
ReplyDeleteI love this veg fruit since young.
Hi Wendy,
I am a "stocker", always stocking up stock :) to be used when required.
Hi Pearly,
Thanks, I'm better now. Sorry, it could be someone else's blog. I did an apple cake though.
Hope you are better, busygran. This may be a simple and fast dish, but I would love to have a double portion of it! How do you make your prawn stock? I think it's a brilliant idea to have it frozen for delicious, instant meals.
ReplyDeleteCheers
Ju
Hi Ju,
ReplyDeleteBetter now.
No specific recipe. I use the shells and prawn heads and boil it in a pot of water with a couple of crushed garlic cloves for some time till I get the thickness of the stock I want. Then I would let it cool slightly and crush the shells and squeeze as much stock out of them. A better way is to fry the shells and heads in some oil till slightly burnt and then boil. I saw some hokkien mee hawkers doing it this way. They said it would make the stock more flavourful. Of course they added pork bones too.
Hope this helps. :)
I am going to take note how you cooked this. Thanks for sharing.
ReplyDeleteEdith,
ReplyDeleteIt's a very easy dish to be done in a jiffy.