I’ve found travelling difficult since the panic attacks restarted at the beginning of 2015. Nothing like a spot of claustrophobia, in a moving vehicle! But it’s gradually got better over the past few months and I managed a two hour car journey at the weekend to see some old friends and admire their shiny new townhouse (complete with MAHOOSIVE balcony and scenic view of a canal). We’ve already arranged to go back next summer (if 2016 manages a proper summer) for a night of fine dining (BBQ), fine wines (vodka) and the irresistible opportunity to fire water bombs at passing canoeists.*
We ate pizza, and a fabulous Chinese takeout (it took 5 attempts at phoning them to get past the “engaged” tone – sign of a good ‘un). Yummy tofu in satay sauce, vegetable spring rolls, and a vegetarian Singapore fried rice. Except they got a bit confused and sent us a normal Singapore fried rice instead, so I was exposed to Sudden Shrimp. After carefully hoicking all the pink bits out, (and being physically restrained from returning them to the canal so they could be FREE! FREE!!!), I enjoyed the rest of the dish so much that I recreated it today.
*We’ve never claimed to be a sensible grown-ups.
Singapore Spicy Rice (Vegetarian!)
- Fat clove garlic, minced.
- Two spring onions, chopped finely
- Precooked white rice.
- One orange pepper, sliced into thin strips (*julienned*)
- Chilli powder, turmeric, garam masala
- Light soy sauce
- Sesame oil
- Vegetable oil
- One egg, beaten
- Handful frozen peas
(This is of course one of the great user-upper-of-leftovers dishes, so add whatever else you want or have).
Heat some vegetable oil in a wok to a high heat.
Briefly fry the garlic and spring onions. Don’t allow to brown.
Add the pepper and peas, stir fry for a few minutes.
Add the spices, mix in well and then add the rice.
Meanwhile, add a little vegetable oil a frying pan and make an omelette with the egg. Place on kitchen towel to drain excess oil, then slice into small pieces.
Stir fry the rice mixture at a high heat for a few minutes, then add the egg, a dash of soy and a dash of sesame oil. Stir fry for a minute or so longer, then serve, hot.