My good gal pal Audrey recommends the show Chef at Home on the Asian Food Channel. She mentioned that the show features a guy with a five o’clock shadow who is also a father. I found out his name is Michael Smith and he cooks really spectacular meals with just basic ingredients in his kitchen. I watched the show last night and boy, was my tummy rumbling and screaming for the Cornmeal Crusted Salmon With Basil Mussel Broth he dished up. Of course, it helped that he had a larder full of spices and a fridge full of fresh ingredients, but I tell you, I got myself addicted to this show now. Yeah, and ain’t it great that the recipe is available online? No need to frantically jot down the ingredients and method while watching the show.
In fact, last night I was my very own version of Chef at Home when I decided to throw together a quickie dinner of fried rice. It had been ages since I made fried rice, but I was eager because one can hardly go wrong with fried rice, and since I had some leftover rice from the weekend, it is definitely a frugal step to not waste it. I added whatever I could find from the fridge into the fried rice: chopped pumpkin, baby corn, some spinach and I flicked some of the frozen carrot strips in the freezer and chopped them up too. Eggs are a must, and for the protein element, I found some lapcheong, and sliced them up real nice too. Good thing there were a couple of cili padi left in the fridge which my hubby chopped up and drizzled with some soy sauce and voila…a simple dinner for two in the comfort of our humble abode:
It’s actually quite a healthy meal because most of my ingredients are organic ones. Not bad, considering it’s a leftover meal, eh? 😛