Finally I am ready to be back in action ! As you folks probably would have noticed from Facebook updates, my humble little kitchen is finally done up and with that, I am ready to start cooking and baking up a storm soon, hopefully after all the unpacking has been done. Yes, kind of busy lately due to cookies orders and such that the stuffs are still in boxes and haven’t really got the time to work around them. But now that CNY is drawing near and I am so looking forward to the super long weekend to rest in and recuperate my energy level, and hopefully I find the energy to explore some recipes which I have been so looking forward to try out !
Probably for those who never seemingly received updates from Facebook, here’s my favourite corner of the house !
In dashes of pastel turquoise and light wood grain.
I know not many people can accept such pastel shades ! Hahaha.. But as long as I adore it right, who cares ?!
While this is not the first time I am renovating a house, experience does tell me that there can be many of people giving comments about this and that, especially on your choice of design, colors, budget, etc. But being a very practical one over the years, I find that renovation is quite a sunk cost and unless you can manage to recuperate it back from the sale of it thereafter, or probably you have a lot of extra moolah, I would rather dump the cash in other more money making tools than this. If you are just an average middle incomer, it’s always better to save the $ for rainy days now. Furthermore, renovation designs take a constant change every now and then which you can never keep up and even if you manage to do up an extensive renovation till everyone who came to your house with a wow, eventually the up-keeping and maintenance of it is what that matters. After a few years, would it still be looking wow and would you not be able to grow sick of it ?
My 2 cents worth yeah, probably think of what you find is the most important place to you in a house and keep your budget to that. Have your own mindset on what you need and not be sway by others’ opinions. After all, you will be the one paying for it and eventually staying there. And tidiness in a house far exceeds in importance than an extensive renovation which can otherwise by replaced by decorative furnishing and stuffs thereafter, and which I believe better reflects your taste and style too.
Oh oh oh… let’s get back to something delish for now. I will be starting a new sections known as 30-minute recipes for those busy bees like me who simply “sacrifices” most of the time to work and while on the way back home in the evening, packed dinners are a common sight. This section will feature quick and easy menu which anyone can dish up in a matter of less than an hour.
And I shall begin with a simple fare of Salmon Garlic Rice. A replica of the garlic fried rice which we often had at some Japanese restaurants, this one comes with an add-on twist of salmon fish. Feel free to replace it with any other seafood or meats that you desired. Of course, I topped up mine with SPAM !
With all things settled down, I hope here’s a a yummy good start to a yummy-licious good year ! Start counting to the sheep now ~~maaa maaa….
Salmon Garlic Rice
- 200 g salmon fillet to cut into cubes
- 50 g carrots diced
- 50 g SPAM diced
- 1 chilli padi chopped
- 1 bowl rice preferably overnight rice
- 30 g garlic coarsely chopped
- 1 egg optional
- 2 tbsp cooking oil
- 2 tsp light sou sauce
- 1 dash of salt
- 1 huge pinch of chicken powder
- 1/2 tsp white pepper
- Heat cooking oil in wok, stir fried chopped garlic until fragrant and golden brown in color over low heat. Set aside.
- Use the remaining oil in wok and add ingredients (except the egg) and stir fry for 3-5 minutes till aromatic over medium heat. Add rice and seasoning and toss for a further 3 minutes on high heat till fragrant. Reduce to medium heat, add in the egg and stir fried for a further 3 minutes.
- Return the crispy garlic from Step 1 into the fried rice and stirred well. Dish and serve hot.
If overnight rice is used, ensure that they are broken up into small portions before cooking.
If freshly cooked rice is used, please stir fried for a further few minutes to ensure the steam in the rice is all evaporated.