#nonrecipe

Just a quick recipe for me to remember. I had single serving packets of spicy pickled vegetables (湘满天老坛酸菜) which I didn't want to eat plain with rice/noodles, so I used it as an ingredient in a 3-min microwaved side dish. Since the pickled veg was already spicy and salty I didn't add more salt. Including prep time it was overall under 10 mins.

INGREDIENTS

~100g minced pork

~30g spicy pickled chinese veg

black pepper

soy sauce or miso

sesame oil (optional)

knorr haochi (optional)

There were too many bananas here in early November. They were already ripe then, so I froze them. I don’t enjoy ripe and sweet bananas; I like to eat them semi-ripe, when they still have a little tartness to them.

So I ate plenty of frozen bananas as a snack while I was sick end of last month.  Sibling didn’t know and bought more bananas, so they were frozen too while they hadn’t fully ripened.

I had 3 of the ripe frozen bananas left. I decided to snack on them tonight so they don’t become forgotten and freezer-burnt. 

I like to try odd/ unconventional food combos just because. I have a very ‘welcoming’ palate so I enjoy a lot of food (one of my few dislikes: coriander) and not everyone might enjoy this. 

INGREDIENTS

3 bananas

milk

fruit vinegar, to taste (I used muscat-flavoured vinegar)

chilli flakes, just because

Again, since it's for myself (rough reminder) I don't really measure ingredients; the below was enough for 1.5-2 portions.

INGREDIENTS

500g chicken broth (I used fresh, may substitute with Swanson; 250ml for 1 serving)

~3-5 coin-sized slices of young ginger

~100-120g pickled sour leafy chinese mustard (iirc I used ~1/3 of this per pot)

fish/ sausage/ fishballs/ tofu/ straw mushroom/ button mushroom/ any ‘liao’ (料: ingredients) suitable in chinese soups (would not recommend using strong-tasting stuff like salami or bacon lol i tried), amount as desired

salt, to taste

chilli flakes, to taste (I just like it spicy)

I like my chicken soup/broth gingery. One of my fondest childhood soup/broths was kuah merah (red soup) made of chicken/pork + ginger + angkak (red yeast rice) + salt, but I don't have angkak now so I tried something else which I enjoyed. Mainly for future personal reference.

INGREDIENTS

2 cups of chicken broth

4-5 coin-sized slices of young ginger

1 tsp rosemary salt blend

1 tsp sambal cabe merah (or chilli flakes to taste, just for the spiciness)

1 tbsp Mishima Nameshi furikake (三島の菜めし)

instant oatmeal

I don't have the exact ingredients since they're ready sauces, so just listing what they were

＊sweet chilli sauce from a frozen ngoh hiang set (close to sweet thai chilli sauce?)

＊Woolworth's secret burger sauce (close to thousand island)

Haven't made it in years. I miss it but I'm too lazy to get the ingredients since I rarely buy those. As usual, I don't measure.

INGREDIENTS

sprite (I like to dilute mine with club soda)

lychees (I use canned)

dried sour plums (super sour ones, not the mild sweet ones)

Mum's verbal guide for Japanese short grain rice, for my own convenience

INGREDIENTS

rice

water

I felt like having some kind of jelly/ agar/ wobbly pudding. Other recipes usually call for cocoa powder and sugar, but I just had these conveniently on hand so I used the below ingredients. Poured the amount without much thought so it probably could be better, just that the sweetness was just right the first time I tried so I'm just reminding myself of the amount of syrup I used here.

INGREDIENTS

1 sachet Swallow Globe agar powder (unsweetened; 1l water in instruction, but I prefer the result firmer so I used a total of 600ml)

~100ml chocolate syrup

~500ml full cream milk/ your preferred non-milk