Cold weather often calls for these essentials in my kitchen:-
If you keep these essentials at all times, you’re set to be warm and comforted on cold (and rainy) days…. in which I have been experiencing a lot lately in Orange (NSW).
When the fridge leaves you with a bowl of overnight vegetable stir fry (in this case it was homemade), you make a good and hearty meal out of it. To do so, you have the following options:-
(a) Heat up in the microwave and then eat it right away. Since it’s only a small bowl of veggies, your next thought would be..’what else I can eat to fill the void of my quarterly-filled appetite?”….normally I would go down the path of junk food or a grilled cheese sandwich. Tsk tsk tsk….bad Emily!
(b) Pop it in a microwave and cook some extra rice on the side.
(c) Bulk it up with fresh hokkien noodles (the long life version which is available from the shelf instead of the refrigerated ones).
This used to be my anticipated Sunday morning breakfast with roti canai when I was in Penang, Malaysia. Whenever I reminisce my childhood breakfast back home, I really miss all those savoury and “heavy” breakfast that would deem to be more lunch or dinner appropriate meals over here in Australia. I used to have nasi lemak with sambal and coconut curry, fried noodles, soupy curry noodles and wonton noodles….
Oh my, how I wish I can teleport back to Penang right now! “Uhm, may I borrow your Tardis, Doctor? Just for a quick spin for me to tapau some roti canai to go with this gorgeous dish?”
{I could have done a better job in skimming the milk solids. Forgive me?}
Those who don’t cooked with clarified butter don’t really know what they’ve been missing. It’s called by different names depending on the countries you’re in (i.e. it is known as ghee in India and Pakistan). Regardless how you wish to call your clarified butter, it’s sole purpose, in my mind, is to make your dishes taste as if it has been cooked by a pro.
