It’s going to be Chinese New Year again in two days’ time.
Time passes by so quickly. Last year this time, I was still waiting impatiently for the little one to be born. This year’s Chinese New Year would be the first one that the ten-month old is going to have.
It is very common to see patrons order this dish of spicy stir-fried kang kong/spinach at local zi char restaurants (‘zi char’ = stir-fry; meaning restaurants with a huge kitchen to whip up home-style dishes). Usually, you would be able to see tables at such restaurants piled up with seafood dishes such as chilli crabs, prawns, grilled stingrays and steamed fish, plus one or two dishes of meat such as deer meat, plus one or two dishes of stir-fried rice or noodles, plus one or two dishes of vegetables or tofu etc. There aren’t usually many plates of vegetables, as far as I observed, but I must say, this dish of sambal kang kong is one of the most favoured of all.
When you are a working mum and has been for at least half a year, the stress and effort of having to cook dinner every single night would freak you out. I am sure that, like me, a lot of working mums out there are constantly looking out for shortcuts that can help them to complete the daily tasks at home in half the time.
I’ve seen quite a lot of food images of home-made xx-nut butter – almond butter, macadamia butter, cashew nut butter etc. The recipes of these exotic butter sounded easy to execute too – just keep grinding the nuts in a blender and don’t ever give up before you reach the end of the road. So I thought to myself: why not give it a try, especially since I have a bag of almonds sitting around and doing nothing in the kitchen cabinet?
It was time to clean out my kitchen cupboards. I had this small bottle of sriracha sauce that remained last year from my attempt to cook a few different Thai dishes such as Pad Thai and Sriracha Honey Chicken. I originally wanted to finish using up my sriracha sauce as fast as I could, before the year ends, but it is already 2016!
