Wednesday, July 14, 2010


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.


  1. favorite! Yum..yum..

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

  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!!

  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.

  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.


  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. :)

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

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


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