Cooking experiments

I've learnt more lessons on frying frozen food. It's not enough to just note that the outside has turned golden brown. It is best if the colour includes dark patches of brown as well.

I tried my hand at whipping up stir-fried dishes. Lee Kum Kee has come up with prepared sauces which can be used with meat, in convenient-sized pouches. I tried Chicken in Black Bean Sauce and I'm proud to announce that it was a success. *smug smile*

Though it smells like 'tau cheo' in its uncooked form, its authenticity can be smelt after stir-frying it with the meat.

I also boiled soup for the very first time, excluding my Home Ec's days. I followed what my mum does. I used ginger, garlic and chicken breast for the stock. I also added seasonings of pepper, salt, Chinese rice wine and soya sauce. I remembered her telling me that apples can be used to make a refreshing type of soup.

Though it tasted rather all right, I boiled the combination for too long a time and thus the apples became really soft; almost puree-like. I put in too much pepper and not only was the taste compromised, but so was my stomach a victim of it as well. I had diarrhoea due to its intensity on my weak stomach.

Thus are my cooking escapades as such.