I love Sundays!

As far as Sundays went, today was one of the most relaxing ones I’ve had in months.  The Hubs had a mountain of homework to clear so we pushed away all errands and basically holed up at home the entire day.  I managed to get a swim in the morning to stretch out my very achey breaky back and even squeezed in a blissful Sunday afternoon nap.  The day at home also gave me time for some much neglected housework and hey, I even found time to whip up both lunch and dinner!

And yes, with the amount of cooking that’s been going on the past few weeks, it means my annual Lentern shopping ban has begun 🙂

. Garlic fried rice with sunny side up .
. Fried bee hoon with organic asparagus and shitake mushrooms .
You will need:

Garlic Fried Rice
  • 1 cup of cooked rice (cooled)
  • 4 cloves of finely chopped garlic
  • 2 eggs beaten
  • Spring onion (sliced)

Fry garlic until fragrant and slightly golden and set aside.  Be careful not to burn them.  Place beaten egg into wok/pan and scramble them up.  Mix in cooked rice and toss well with egg.  Add in the fried garlic and toss with rice.  When almost done, toss in spring onion and soy sauce and pepper to taste.  Fry until everything is mixed up nicely and serve hot, with a sunny side up if you like.

Fried Bee Hoon

  • Bee Hoon (soaked in water in 20 min)
  • 1 clove of finely chopped garlic
  • 1 carrot (thinly sliced)
  • Shitake mushrooms (thinly sliced)
  • Half a capsicum (thinly sliced)
  • 1 packet of baby asparagus (chopped)
  • Mixture of chicken stock, oyster sauce, soy sauce and pepper
  • Sesame oil
Fry garlic with carrots, shitake mushroom, capsicum and asparagus until almost cooked.  Toss in the bee hoon.  Pour a little of the mixture into the pan and you should hear a sizzling sound.  Fry bee hoon until semi-dry and continue adding in the mixture bit by bit and frying the bee hoon until it passes your taste test.  When almost done, drizzle some sesame oil onto the bee hoon.  Mix well and serve hot.


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