I’m really impressed with me – at least my cooking skills or the lack thereof & yet cooked up a really yummy Claypot Chicken Rice & Peanut Lotus Root soup …
Where I used to fear stir-fry so much, I must say I’m getting the hang of it. Really need the ‘tools’ that you’re comfortable with, and for me, it’s a wooden rice spatula that I can easily manoeuvre and also easily manoeuvre the food.
A couple of trial and errors and Thank YOU for being so patient and encouraging for my new found ‘talent’!! *lol* From slightly over sticky rice to slightly too salty grilled chicken…
Stuff I Learnt Today :
- Put in more water for soup so when it’s finally ready, it’s the perfect amount and there’s no chance it will boil and dry up.
- Cook rice with slightly less water so when the chix gravy goes in, the rice doesn’t become too sticky wet.
I think I’m gonna do Buttered Baby Spuds tomorrow & possibly try a stir-fried aglio olio … oohhhhhhh yeaahhh
