Thai pineapple fried rice is probably one of the most famed dishes that comes to mind when the topic of food in Thailand comes to mind. This dish is popularly served within the husk of the pineapple fruit (though not always, for practicality’s sake!), usually with the country’s freshest pineapples and shrimps as well. One should not forget to try out this dish when one is in the land of smiles.
There are two types of mee goreng offered at the local hawker centers and foodcourts – the Indian type (mee goreng mamak) and the Malay type (Indonesian mee goreng). The former usually looks a lot redder, perhaps because more fresh red chillies and tomatoes are used in the dish. Most mee goreng stalls serve this dish with loads of deep-fried beancurds but I decided to forgo this ingredients because of the lack of time and the want of simplicity. In place of it is a handful of fishcake slices – my favourite! Hope everyone likes it too. 🙂
Back in Frankfurt, lentil soup is commonly served in a huge bowl, topped with a huge roll of sausage and stacked with a side serving of bread rolls. The first time I saw it being served in a small roadside standing café, I was appalled by the amount of food these Europeans were served. Lentils are legumes and legumes can be very filling, but most of the café patrons could actually finish every drop of the soup, every inch of their sausages and every crust of their bread rolls. There and then, I doubted the capability of my own appetite and decided to share one bowl of lentil soup with the guy instead.
My mum bought me a bottle of red yeast paste during my confinement period. It was meant to be used as a paste or marinade for cooking chickens with, supposedly a dish that could help with post-birth recovery (am not sure how or why). The confinement nanny only cooked this dish for me once, so a lot of paste remained even after my confinement was over. I thought it was a good opportunity for me to try cooking red yeast chicken with mee sua at home for both myself and the guy.
Potato salads can be very simple to make and a very convenient meal for a working adult/parent, especially because they can be kept to chill in the fridge for up to a few days without spoiling, which means I can save myself the effort of having to heat it up before serving. The other reason why I love potato salads is that it is the kind of ‘one-bowl-contains-all-I-need’ dish – there are carbohydrates (potato), proteins (egg), calcium (sour cream), vitamins (vegetables) etc all gathered together under the same dressing. Just throw them all into a big bowl, mix them up and voila!
