Some meals.
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A Thai-ish inspired shrimp & basil stir-fry. With white rice.
De-shelled, de-veined shrimps rinsed/soaked in a bowl with a slow-flow of cool tap water (v. slightly alkaline water) for a while. Flash-fried in a very hot pan w/ oil & sea salt (less than 30 sec), removed & reserved. More oil added to the pan, a stir-fry done of garlic, ginger, red Thai chillies, chopped onions, various sauces (fish sauce, light soy sauce, oyster sauce), some rice wine; the reserved shrimp added back in followed by trimmed Thai basil and everything tossed around till the basil just wilted in (pretty quickly).
On the way there.
Plus simple stir-fried wong nga pak (Napa cabbage) w/ garlic & oil & salt.
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Leftover braised Ngau Lam from here (scroll down), served w/ min6 sin3 (misua), a very good hand-made Taiwanese brand.
"Big Bean" sprouts (soy bean sprouts) (大豆芽菜) stir-fried w/ scallions (plonked into the hot oil first), very hot pan.
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A South Indian / Malaysian-Indian style generalized chicken curry chez huiray. With Basmati rice.
Finely chopped white & red onions slowly rendered down & browned in medium-hot peanut oil, w/ smashed garlic & julienned ginger as well. Took a while. Washed fresh curry leaves (Murraya koenigii). Sauté. Powdered (coriander seed, cumin seed, turmeric, chili (generic)), whole green cardamom pods, ground black pepper, dried bay leaves, more oil, salt, "stir" and "fry" for a little bit; chopped-up chicken thigh pieces, water, stir around; red Thai chillies, stir; water, bring to simmer, cook for a while. Washed small red/yellow potatoes added in. Cooked some more. Some "coconut milk" (from the extract of "fresh" shaved coconut (from a frozen pack) agitated w/ and squeezed w/ warm water) added in, everything cooked till done. Seasoning adjusted.
Green amaranth, "Indian-type" (bought as "thotakura" (in Telugu)) sautéed with garlic in enough oil then plus a bit of garam masala, then w/ some water w/ the cover on.
