Today being a Saturday where most of the eateries are packed with people, my wife decided to cook macaroni au gratin for lunch. I like her cooking be it Japanese or Western.
It looks like we will be staying at home and relax until the weekend is over. Frankly, we do not like weekends, school holidays and public holidays. The main reason is that the shopping and eating places will be swarmed with children and all types of people.
Imagine, in a few years time, we are going to have a population explosion of almost 7 million people in Singapore. Right now, with a population of 5.4 million the island is crowded and what more 7 million. The so called expressways are constantly jammed with heavy traffic and all these are making life very stressful. If we are not careful one of these days this island will sink.
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Buy 8 chicken carcass from NTUC.
Slow boil them in a deep stock pot with about 6L water for 6 hours
( water should be just bubbling with very small flame )
Leave overnight, next day, remove all the bones and discard.
Keep 2L in the fridge.. it can keep for about 10 days.. longer if there is
a layer of chicken fat. ( the fat will keep bacteria out.. bacteria is the culprit
in spoiling food. )
The rest of the chicken stock can be used as a base stock for:
- sliced fish noodle soup
- cream of mushroom soup
- wanton soup
- chicken soup with wolf berries
- fried chinese spinach with garlic & wolf berries
- soto ayam
- chicken macaroni soup
- korean glass noodles
- porridge with dried scallops & dried cuttle fish ( soak the dried stuff overnite)
- porridge with minced pork, salted veg and egg
Limited only by your own imagination.
Dont eat too much processed cheese.. especially the easy single slice cheddar.
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