Mee Goreng

Call it cheating, but I really have no idea what goes into the paste for frying mee goreng. One packet of noodles and ready-mixed mee goreng paste coming up.

Microwaved pressed bean curd.

A weird species of chye sim I got from the supermarket. Well, it tastes just like chye sim, so I guess it doesn’t matter if it doesn’t look like it.

Prawns and onions. The onions are a must. I didn’t add tomatoes because I forgot. I didn’t add potatoes because I find the dish starchy enough and we don’t been anymore carbs in the form of potatoes.

Onions without oil till they burn a little, then I add olive oil and vegetables. This is followed by the prawns, mee goreng paste and noodles.

This part is tough – especially if your pan/wok is too small. Anyway, the eggs go in last and let your nose tell you if it’s ready.

Nice, fragrant mee goreng done in 15 minutes.

© Chan Joon Yee

Grilled Chicken With Mixed Vege

You can consider this fusion food. I marinated 2 chicken drumsticks with garam masala and salt.

On the baking tray and into the oven at max power. Grilled to express the chicken’s own fat and seal in the juices.

Mixed vege to add colour and create yin and yang balance. The kids loved it.

© Chan Joon Yee

Garlic Prawns

I normally deal with frozen prawns because they are cheaper and more easily available. Taste wise, not much difference with fresh prawns if you grill them.

Here’s the flavouring. Butter, garlic and soy sauce. The butter is melted in a microwave as usual.

The prawns are split, the veins removed and melted butter and garlic is sandwiched inside. Nicely laid out on a baking tray over here.

10 minutes later, the prawns are done. I normally just let my nose do the timing.

White wine with seafood or so the rule book says. I’m not a fan of white wine, but decided to try out this sauvignon anyway. The acidity is a bit on the high side. Not as fruity as claimed. Easy to drink, not easy to appreciate.

© Chan Joon Yee