The man often takes a lunchbox to work. Easier than fighting queues in the CBD. As much as he loves GyG and The Daily Cut, his schedule makes it impossible to eat there often. What he does is to grab a lunchbox from home. There's always some sort of food in the fridge. Dhal aplenty. Otherwise, we could thaw out fish to grill a miso cod or stir-fry easy vegetables.
The bff passed me fresh stock of lupcheong from Hong Kong. Finally opened it two weeks ago and took out four pieces- regular and liver. Went out to buy the necessary ingredients and made a one-pot meal. A quarter went into the man's lunchbox in the form of shredded chicken lupcheong rice (雞絲臘腸飯). Opted for a base of mixed grains and brown rice. Cheated and used the rice cooker instead. Chicken breast fillets were pan-seared and shredded first before finishing up in the rice cooker. The man isn't a big fan of Chinese preserved sausages, so I topped up the vegetables for him. The bok choi and spinach were separately blanched. #impieCooks2015
The lunchbox also held tofu. These were lightly cooked with the barest bits of garlic to counter the salt content from the salted fish and preserved meats. Didn't even really need more soy sauce. Just a drizzle. I suppose it tasted fine. Again, there's minimal nutritional value. Didn't hear complaints about the lunchbox being too oily or salty. The additional vegetables for him worked their magic. Muahahaha.
The bff passed me fresh stock of lupcheong from Hong Kong. Finally opened it two weeks ago and took out four pieces- regular and liver. Went out to buy the necessary ingredients and made a one-pot meal. A quarter went into the man's lunchbox in the form of shredded chicken lupcheong rice (雞絲臘腸飯). Opted for a base of mixed grains and brown rice. Cheated and used the rice cooker instead. Chicken breast fillets were pan-seared and shredded first before finishing up in the rice cooker. The man isn't a big fan of Chinese preserved sausages, so I topped up the vegetables for him. The bok choi and spinach were separately blanched. #impieCooks2015
The lunchbox also held tofu. These were lightly cooked with the barest bits of garlic to counter the salt content from the salted fish and preserved meats. Didn't even really need more soy sauce. Just a drizzle. I suppose it tasted fine. Again, there's minimal nutritional value. Didn't hear complaints about the lunchbox being too oily or salty. The additional vegetables for him worked their magic. Muahahaha.
7 comments:
The mystery of why Imp has always maintained she cannot cook is out - it's because she knew she would be inundated with requests for her home cooked meals. FEED ME IMP!
NONSENSE. You're not Audrey II. These ingredients are like... Instant. Ready-made. Preserved in a gazillion ton of salt. You simply need to assemble them. I'll cook and feed you something else...something slightly healthier.
Me like the hashtag! And what a brilliant idea to use brown rice for lupcheong fan! Making me hungry now! Argh....
(feed me too! i'm easy!)
ladyJ: only because we take brown rice at home and that's all we have. I wasn't going to buy a 1kg pack of white rice to do a claypot, and let it go to waste after.
jo: HAHAH. CAN. No synthetic MSG. I can easily do gluten free. three-course meal only okay. :P
OKAY! :D
jo: :)))
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