Makan Time

So what's on Matt's plate every day?

Without fail, Matthew has me or granma cook "liang zhai yi tang" (2 dishes, 1 soup) for him every lunch and dinner.

Like daddy, he loves his meats. So a lot of meat talk here.

1. Ngo he (threadfin) - most expensive of fishes we feed him. If it's purchased same day from market, I will steam it with ginger, tomato. The soup is sweet and delicious. More than 2 days since marketing day, it gets kinda fishy, not so great for steaming. Will then pan-fry it and cook it with ginger and black sauce. Recently, I discovered another wonderful way of cooking it - Nomu Seafood Rub - Matt loves it! The spices are also great for our BBQ. Can be purchased from NTUC.

2. Cod fish - another expensive one. Usually steamed with just tomatoes and ginger; or I add in some teriyaki sauce. Nomu Seafood Rub will work, too, I am sure. Will try it.

3. Salmon - this I usually use Annabel Karmel's salmon skewers recipe. Tweaked it a little to use slightly lesser honey as Matt doesn't like them too sweet.

4. All other fishes, usually my mother-in-law will cook for him. Pomfret, ngo he soon, garoupa, and all other fishes I don't buy because it's too big for me and hubs to eat on our own.

5. Beef is Matt's absolute favourite. I buy from the grocer 200g, it's enough for only 3 meals! Styles - with spring onion; stewed (my MIL makes a real good stew!); pan-fried in butter or olive oil after marinating with Nomu One for All spices.

6. Hainanese pork chop, stir-fried pork, chicken, minced chicken, minced pork, roast chicken, grilled pork, sweet sour pork. Meats - he loves!

7. Vege, I would say his favourite is brocolli. The rest - heng cai (Chinese spinach), English spinach, cai xin, xiao bai cai, etc - we hide them under the meat and rice.

8. Soups - potato/carrot, leng ngau (lotus root), watercres, pumpkin, sweet potato, corn, my MIL's many types of herby soups. All he loves.

I still cook separately for Matt, but increasingly I am trying to not do that. But that would mean food is really cold by the time hubs get home, so still working this one out ...