Wednesday, June 6, 2012

Love being home!

Had some home time today, 'cept going out briefly to buy some tomatoes for making soup at dinner. Made the same tomato soup as previously (check out the previous post). My family loved it, again. This time Daddy had a generous bowl too. 

I try to keep things simple when I'm having a "home" day as I don't get that so often anymore. Usually just once a week. So if I do have to go out, I try to keep the look simple. You can call me unkempt in this picture below, or whatever it is. No make up, just dusted on some foundation and lip gloss and zoom off I went. Usually the shades do an excellent job of taking the attention off the face. Wearing shorts helps too. People don't stare at your face that way, they look at you as a whole. 
Grandma cooked some food so I just made a simple vegetable dish for myself and my brother. Aside to the generously filled soup. Usually when it's last minute decisions, I try to get rid of the veggies that have been sitting in the fridge for too long. Before we waste our dollar spent, I shall cook them! Muahaha! 

Did a simple stir fry up of brinjal and cucumber, Chinese style. It is actually an interesting combination! If you don't mind the two vegetables as individuals that is. So here's the recipe.

Stir fry brinjal (eggplant) and cucumber
Serves 1-2

1 tablespoon minced garlic (I just love garlic, go easy if you don't)
1 large brinjal, cut as desired (mine is about a 50cent coin sized)
1 cucumber, seeds scraped and cut as desired
1 tablespoon grapeseed oil
Himalayan rock salt
White pepper
Pinch of sugar
1 tablespoon soy sauce
1 teaspoon dark sesame oil
Fried shallots, for sprinkling

1. Sprinkle salt over vegetables while you heat the oil in pan
2. Add in vegetables and stir fry briefly (the oil gets absorbed really quick here)
3. Add garlic and stir fry till coated all over. Stir fry till brinjal is cooked, depending on size
4. Add soy sauce, sugar and white pepper and stir till fully incorporated
5. Add sesame oil and turn the heat off
6. Transfer to a bowl and add fried shallots if you'd like

#tip: Brinjal (eggplant) absorbs the oil real quick so while I'm cooking this dish over a constant high heat, it's best to keep stirring frequently if you're not using a non-stick pan. 

Brinjal tends to be so oily when bought from the stores so it's best to cook your own and experiment flavors with them. It's a vegetable I'm just beginning to love. Pity though, it isn't high in any nutritional values but thank goodness it is terrifically low in calories. So eat to your heart's content. be brinjal-fied! 

xoxo. God bless.

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