As requested by an old friend I met in Pn. Ainon BM tuition when we were 14. I will always remember this particular tuition as this was the tuition where I specifically tell my mother to come pick me up 15 minutes late. The reason was to have conversations with girls whose parents come late. Right, Andy?
Anyways, it was Amanda’s birthday and she specifically asked for healthy, so healthy it is. Moreover it was the 1st of April and I was so afraid that I’d get April fooled by her.
The spaghetti used were wholemeal spaghetti.
The healthiest available type in Tesco.
1 serving, nothing more nothing less. Exactly 80 grams. Keeping in line with ‘healthy’.
Soaked it in water.
Between Basso’s extra virgin olive oil and Tesco’s organic extra virgin oil,
I chose Tesco’s cause it’s healthier as it’s organic.
Spices used were cayenne pepper,
3 cloves of garlic and
1 bird’s eye chili.
Boiled spaghetti al dente.
After 8 minutes, the spaghetti was sieved.
200 grams worth of fish fillet.
Ginger separated, during steaming and after steaming.
The fish in the steamer.
After 10 minutes.
Boiled the soy sauce mixture.
Poured it over. Ta da!
The ingredients mixed up.
The chicken breasts.
Cleaned and laid out on the tray.
Preheating it to 200
The RM8 grouper fish. DAMN. Fish is expensive.
Rubbed both sides with salt.
Sprinkled ginger above it.
Putting it above the pot of water.
Waited for 10 minutes.
Meanwhile, I got myself a shallot
and chopped it up.
1.5 tsp olive oil + 1 tsp toasted sesame oil.
Mine consisted of this.
Light + dark soy sauce.
After 10 minutes.
Drained the water.
Added in the onions.
Added in the dark and light soy sauce.
Brought the oil mixture to a boil before
pouring it over the fish.
Garnished with scallions and it was ready to be served.
250g of minced lean pork.
The pork + ingredients.
After 3 hours of marinating.
Rolled about 3 plates worth of soft pearly pork balls.
The 2 layer steamer.
The other plate.
After 10 minutes of steaming you’ll get about 3 meals worth of soft pearly pork balls.
(I actually did a mistake by adding too much water and the pork balls turned out softer than it’s supposed to be. But it’s still delicious nevertheless.)
The chicken ribs.
All mixed up in a zip lock for marinating for at least 1 hour.
1 hour later, preheating the oven.
Setting it to roast for only 10 minutes.
10 minutes later. Ate one, kept one for tomorrow’s lunch.
It was damn delicious. MIND BLASTING!
I actually brought the remaining gravy to a boil and used it as a dip for the vegetables.
30 g of black glutinous rice = 1 big bowl
444 g = 15 big bowls
Quite cheap at only RM 4.
Place it above a a dry container. A bowl will also do.
The black glutinous rice.
Pouring it into the sieve.
The mini crap that comes out from the other end of the sieve onto the box.
A wok for frying.
Frying is supposed to bring out the aroma.
5 minutes on a high fire will do.
A big bowl for boiling.
Although it looks shallow, it will fill up the entire bowl in the end.
Cut up some pandan leaves. A MUST HAVE item.
After cleaning it with water for 2 rounds, the water should be clear like this.
Tying the pandan leaves into a knot.
No idea why but it just felt right. =P
Let it cook for 1 hour.
Gula Melaka is the best sweetener to use for making black glutinous rice.
About 100 grams would do.
You can still add more if it is not sweet enough.
Chopped up Gula Melaka.
I actually mixed white sugar with Gula Melaka.
Started boiling 15 minutes later at
With the lid closed.
About 20 minutes later,
water is added as the level dropped.
1 hour passed since it first boiled.
Ta da! Black glutinous porridge in 1 hour.
It goes well with coconut milk. Fresh if possible, otherwise the ones off the shelves of supermarket will also do.
The ziplock bag.
Steak in ziplock bag.
Marinate for at least 1 hour before cooking.
Boiled a piece of potato.
Ate it with the skin on as most of the nutrition is found near the skin. Wouldn’t wanna miss out on that.
Metal steamer ring.
The bowl of broccoli.
TC Boy tuna in extra virgin olive oil.
Took about half can for this meal.
Added scallions and parsley.
Raw cherry tomatoes and a stalk of celery.
Dinner of the day.