It has been a while since I cooked a full dinner. Cooking just rice alone or just vegetables to add on to whatever other dishes purchased from restaurants don't really count. I've also not bothered to host anyone at home, not even if we're delivering food in. I neither have the temperament nor frame of mind to do it. I've been too busy and and preoccupied with work, and getting Choya back to health and balancing her gut microbiome.
Sorted out an easy dinner at home that night. Had time to turn up at Tiong Bahru Market in the morning to get the ingredients. Opted for a protein of stir-fried pork. Marinated lean slices of pork in soy and rice wine. I don't like using pork belly. It's not that tasty to me, and it's just fatty. Ugh. Lean meat is good. Tossed all 300g of it into the pan, and added in peppers and egg tofu. There was also kimchi at the side, mainly for the man if he wanted another layer of flavor to the pork. No recipes used. It's just using whatever ingredients I feel like on the given day.
I sorely missed eating my own cooked vegetables. Hahahah. I like them crunchy and light on the oil. Stir-fried greens of Shanghai bok choi and shiitake. The market touted the shiitake as 'organic'. I didn't care. I just wanted six pieces of mushrooms that didn't cost the earth. I shop at wet markets because I could get smaller volume of ingredients for my purposes. I didn't need the bigger trays that the supermarkets generally stock. #ImpieCooks2022
There was a jar of chicken bone broth from The Daily Broth. The man tasted it at Pasar Pink last week and liked it, so he bought a few jars. One jar holds 240ml of bone broth; that's a bowl of soup for one, not too much and not too little. Heated it up for the man mainly. No chicken broth for me, thanks. I took a sip to taste. This version is not bad at all! I quite like the hints of ginger and turmeric.
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