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)

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.
Serve immediately.
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