Stir-Fried Chinese Cabbage

Really, all you need is garlic and ginger at all times.

Stir-Fried Chinese Cabbage

Stir-Fried Chinese Cabbage (20 mins)

Chinese cabbage

Ginger
Garlic

Salt

1. Soak the greens and rub each piece of leaf to get those nasty chemicals off. Yes, this will take awhile.
2. Cut the cabbage into smaller sizes to make it more eating-friendly.
3. Chop the garlic and ginger.
4. Heat up the non-stick frying pan, pour in some oil.
5. Fry the garlic ginger until they get a little golden brown.
6. Throw in the Chinese cabbage and fry.
7. Pour in water for the gravy and add a dash of salt; mix it up evenly.
8. Cover the pan for awhile to soften the cabbage.
9. Serve.

Chicken Porridge

When it's all cold and the wind is howling,
Porridge is just so comforting...

Chicken Porridge

Chicken Porridge for 2 (40 mins)

2 cups rice

Chicken pieces

2 eggs

Soya sauce

1. Wash the defrosted chicken pieces under running water. Rub them with salt thoroughly and rinse.
2. Boil the chicken pieces until cooked.
3. While waiting for chicken pieces to boil, wash the rice and cook it over the stove with lots of water depending on how watery you want the porridge to be. 
4. While waiting for rice to boil, beat the eggs. Add 1 teaspoon of soya sauce to eggs and beat till well-mixed. 
5. Pour the eggs into the rice. At this time, the rice should start to boil. Stir the rice and eggs to mix it up and avoid the rice from being burnt. 
6. Once the chicken is cooked, shred the chicken into the rice while occasionally giving the rice a stir.
7. Continue stirring the porridge until cooked. Alternatively, put the porridge into the magic saver cooker and leave it for about 30 - 45 mins.
8. Serve.

Baked Chicken

It's OK to put on weight in winter. Tuck in!

Roasted Chicken

Baked Chicken (10 mins preparation, Total = 50 mins)

Chicken pieces
Salt
Oil

1. Preheat the oven to 180 degrees Celsius for 10 minutes.
2. Wash the defrosted chicken pieces by rubbing each piece with salt carefully and rinsing it.
3. Pat the chicken dry with a paper towel.
4. Rub the chicken with salt for taste.
5. Line the oven tray with aluminium tin foil and grease the foil with a very thin layer of oil so as to prevent the chicken from sticking to it.
6. Place the chicken pieces on the tray and bake the chicken at 180 degrees Celsius for 40 minutes or until cooked.
7. Take a bath, read your favourite book or have a snooze while waiting for the chicken.
8. Once the oven goes 'ting', stick a fork into the chicken pieces to ensure they're cooked.
9. Serve.

Stir-Fried Bittergourd

When I only have 30 minutes and no meat, I go vegetarian.

Fried Bittergourd (and rice)

Stir-Fried Bittergourd (15 mins)

Bittergourd

Garlic

Salt

1. Wash the bittergourd by running it under cold water and rubbing it.
2. Cut off the ends and then cut the bittergourd into half (longwise) and dig out the white stuff in the middle.
3. Slice the bittergourd (shortwise) as thin as possible.
4. Crush, chop and dice 3 cloves of garlic.
5. Heat up the non-stick frying pan, pour in some oil.
6. Fry the garlic until they get a little golden brown.
7. Throw in the bittergourd and fry it for a bit. 
8. Pour in some water and cover the frying pan to soften the bittergourd. 
9. After about 1 minute, lift up the cover and let the water evaporate. Stir it continuously to prevent it from burning.
10. Add salt and stir.
11. Serve.

Stir-Fried Spinach

Believe it or not, I really liked veggies when I was young...
and I still do!

Stir-Fried Spinach tastes yummy with soup too

Stir-Fried Spinach (20 mins)

Spinach

Garlic

Salt

Just before dinner time:

1. Soak the spinach, use a pair of scissors to cut off the ends and rub each piece of leaf to get those nasty chemicals off. Yes, this will take awhile.
2. Crush, chop and dice 3 cloves of garlic.
3. Heat up the non-stick frying pan, pour in some oil.
4. Fry the garlic until they get a little golden brown.
5. Throw in the spinach and fry.
6. Pour in a little water and add a dash of salt; mix it up evenly.
7. Serve.