Wednesday, July 14, 2010

Lunch

This was my lunch with a bowl of plain porridge. I 'm trying to nurse Tummy back to health so that she can return with a vengeance on all that she had been missing. Grrrr............

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.

8 comments:

  1. Mmm...my favorite! Yum..yum..

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  2. Prawn broth!!! Wowwww!!!
    Super sweet with sweet angled loofah!!!

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  3. 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!!

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  4. Hi Ann,
    I 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.

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  5. 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.

    Cheers
    Ju

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  6. Hi Ju,
    Better 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. :)

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  7. I am going to take note how you cooked this. Thanks for sharing.

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  8. Edith,
    It's a very easy dish to be done in a jiffy.

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