Back to simple fare

What say you on the issue below?

The festivities are winding down and it is good to go back to normal food again.

THE Hari Raya celebrations that began with a bang last weekend have somewhat receded as most of us go back to our usual routine of work and school.

It was a good celebration personally for me as I had Hari Raya in my own home this year.

With friends and family at my Open House, it was a joyous occasion with lots of food, drink and great company.

Without doubt, my coffee machine was the most popular stop during the Open House, which is not surprising as most of my friends are big on coffee.

Nonetheless, it is time to get back to eating right after the long haul of luxurious rendangs, ketupat, lemang, curries and lots of meat.

So if, like me, you are faced with some leftover rendang (although I only had a little left this year after the Open House), perhaps it is time to do something with it so that it will not go to waste.

If you have leftover nasi minyak or even briyani, use it instead of cooking white rice. It will taste even better and would be gone in minutes! So forget about having seconds.

Likewise, it is also time to go back to simple food like fish although the children do not really like it.

Fish is never a favourite among the young ones and so it is probably simpler to rustle up some eggs, but with more substance.

So, while you still have the rest of the month to enjoy more Open Houses, don’t forget to also whip up some tasty stuff for your family at home.

Faridah Begum loves to cook up a storm in her kitchen to feed family and friends.

Rendang Fried Rice

3 cups cooked rice
leftover rendang
6 cloves garlic - minced
3 stalks spring onions - sliced thinly
4 eggs
2 tbsps oyster sauce
2 tbsps vegetable oil/ butter
Salt and pepper to taste

Heat the vegetable oil or butter in a wok and scramble the eggs. Put aside. Saute the garlic in the remaining oil until fragrant, then add the leftover rendang. Fry the rendang until it is a little dry, then add the rice, oyster sauce, salt and pepper. Cook until all the rice is well mixed and dry. Add the scrambled eggs and spring onions, dish up and serve.

Quick Fix Omelette

3 eggs
2 tbsp fresh milk
salt and pepper to taste
100g streaky beef bacon – sliced thinly
2 stalks spring onions – chopped
1 stalk coriander leaves – chopped
1 onion – diced
1 medium tomato – diced
2 tbsp butter/ vegetable oil

Beat the eggs with the milk, salt and pepper. In a pan, heat up the butter or vegetable oil and saute the beef bacon, chopped greens, onion and tomato until soft. Turn the heat to medium, then pour the eggs over the ingredients in the pan. Let it set for a minute or so, then reduce the heat. Slowly scramble the eggs and ensure it is cooked properly. Dish up and serve with rice or bread.