I look back on the last few months and, despite the fact that I haven’t had a spare minute to myself, I feel that I haven’t done anything. The lists of jobs to be done aren’t any smaller and things like that bundle of papers in the corner are still sitting there to be sorted – I thought I did those weeks ago…?
The older I get the faster time seems to hurtle past me. Is it just that the work / life balance is tipping over the work side more? Stuck in a routine? When did Alice grow up? Secondary School this year – what? Seriously - did I blink?
One of the many things I have recently neglected is this blog. Granted, it’s nothing special but it’s my inspiration to keep pushing my culinary boundaries and I should keep it going just for sanity’s sake. In the meantime, if anyone has any ideas for work / life balances please…answers on a postcard!
So, in the theme of timelessness, my favourite fast ten minute meal....
12 – 14 Frozen King Prawns (thawed)Two Sheets of Instant Noodles
1 Shallot (or small onion)
1 tsp Chilli Powder (or Sambel Oleck)
½ Cup Peanut Butter
¼ Cup Chicken Stock
3 fl oz Coconut Milk
1 tbls Soy Sauce
2 tbls Honey.
Fry the shallot in a tablespoon of vegetable oil for a few 2 to 3 minutes.
Meanwhile cover the noodles with boiling water and leave for 5 minutes (or according to their individual cooking instructions)
Add the prawns to the onions and cook through (about 2 to 3 minutes)
Take out the prawns and reserve.
To the pan add the chilli powder, chicken stock, peanut butter coconut milk, soy sauce and honey.
Stir together until combined over a medium heat. Reduce for three or four minutes until the sauce thickens and coats the back of a spoon.
Add the prawns back in to the sauce and stir to coat.
Strain the noodles.