Lunch With The Sister

My sweet sister took half day off just to be with me... Soo sweeeeet. So, i decided to cook for her. Her fav, olive rice. But first, let me show you the spread for lunch.



Very Thai kinda food. Well, i love Thai food so this menu is great for me.

Firstly, the olive rice.



Got the menu from another food blogger, who got this one from Sylvia Tan from her book "Mad About Food". Good stuff man and easy to make. Here's the recipe.

Olive Rice

• saute some chopped garlic in hot oil before adding 300g of minced pork (recipe works just as well with minced chicken or minced beef, depending on your preference) and 3 tablespoons of the preserved olive vegetables (to reduce the oil in the dish, I try to drain away as much of the oil in which the olive vegetables are preserved in - which by the way, when stirred into the white rice, imparts a slightly light olive green hue to the rice)
• stir-fry the minced meat mixture and add 1 tablespoon of fish sauce and a couple of heavy-handed shakes of white pepper
• you can serve the minced meat mixture over a bowl of white rice but I usually prefer to add my cooked white rice (about 3 to 4 bowls) into the wok with the minced meat mixture and stir the whole thing vigorously until well-mixed
• to serve: toss some roasted peanuts on top, garnish with mint leaves and if you prefer, a couple of lemon wedges

Tom Yum Soup



Look at the beautiful colours! Tasted okay only cos i have really high expectations for Tom Yum Soup. Took the paste from a packet but added stuff like ginger, onion and lemon grass before adding in the water to boil and the paste to taste. You can add any kind of ingredients to the soup. For this, i used prawns, fish slices and a little bit of meat. Oh, not forgetting my fav vege and tomato.

Lemonade



I halved the recipe for just 3. Love the strong sour taste with a tinge of sweetness. Good cooling drink.

Remember the starting proportions - 1 cup of sugar, 1 cup of water, 1 cup of lemon juice.
The secret to perfect lemonade is to start by making sugar syrup, also known as "simple syrup". Dissolving the sugar in hot water effectively disperses the sugar in the lemonade, instead of having the sugar sink to the bottom.
In a small saucepan heat the sugar and water until the sugar is dissolved completely. While the sugar is dissolving, use a juicer to extract the juice from 4 to 6 lemons, enough for one cup of juice. Add the juice and the sugar water to a pitcher. Add around 4 cups of cold water, more or less to the desired strength. Refrigerate 30 to 40 minutes.
Serve with ice, sliced lemons.
Serves 6.