I am thankful that my mother prepares dinner for my family almost everyday. Not only does eating at home facilitate bonding among family members, it also enables one to eat more healthily and to maintain a healthier bank balance.
While I was slightly daunted by the prospect of having to prepare dinner for myself when I depart Singapore for my studies in a few weeks' time, recent expeditions in the kitchen have consoled me that cooking at home can be fuss-free and not too time-consuming. And washing up isn't that bad unless you've prepared an unusually oily dish or charred a pot by accident.
Here's a simple recipe for nasi lemak for Daniel's CookForFamily initiative. Do try cooking at home if you're guilty of eating out too much- maybe you'll start losing a few kilograms without realizing it. If you've had the time to read this post, you probably have more time on your hands to experiment in the kitchen than you think!
2 cups of rice (2 x 180mL)
260mL coconut milk
3 screwpine leaves, tied into a knot
Wash the rice. Combine the rice with the coconut milk, water and a pinch of salt. Add the pandan leaves and cook in a rice cooker.
While the rice is cooking, fry bottled sambal chilli with minced shallots and a pinch of sugar.
Peanuts and anchovies:
Fry dried peanuts and anchovies until crispy. You may need quite a bit of oil for this.
Serve with sliced cucumbers and other side dishes of your choice. Here, I cooked sunny side ups and toasted up some New Moon otah from the supermarket to complete the meal.