If you are wondering what this madam has been up to lately, so busy until got no time to put up cooking post, well ironically I have been cooking non-stop for the past three weekends including the recent two public holidays.
With dad recuperating at my brother's house and mum nursing him, I take care of my mum' weekday lunch and dad's lunch and dinner. Mum's dinner is taken care of by my brother who picks up food on his way home from work.
Dad needs soft easy-to-digest simple food for his recovery period, so porridge is perfect for him. Since it is not possible for me to cook everyday, the solution is to cook a big batch and freeze the porridge in single-meal portions. I do the same thing for mum's food.
|Porridge for dad and mee goreng and dhall curry for mum.|
I have a thing for glasslock containers and have been collecting these over the years. They are quite expensive and I buy them during sales. My collection of glasslock containers have come in very handy.
To make dad's porridge, I use bone broth. I have been busy making batches of bone broth for this purpose.
To make chicken porridge, I fillet the meat which I cut into small cubes and the bones, I add into my crock pot.
Dad's porridge contains chicken/pork, carrots and sweet potatoes. All the ingredients have to be cut very small to make it easy for dad to eat and digest.
I use cooked rice when I make porridge. It speeds up the process. But this morning (Monday, a day after Malaysia Day) I realized that I used the wrong rice.
I accidentally used basmati rice instead of the Cap Naga beras wangi wahahaha! I was a bit blur because I woke up late.
Basmati is not suitable for porridge because of its lower starch content and you won't get that nice porridge consistency.
This is the one I cooked earlier which mum steamed for dad's lunch.
|Using beras wangi.|
Compare that to the one cooked using basmati rice.
Not so porridge looking compared to the batch I cooked a week or two earlier.
In spite of the long hours I spend in the kitchen, I do this willingly for my parents because I love them very much. I expect to be doing this for many more weekends and perhaps I'll find time to share in detail (recipe) what I cooked for mum and dad. In particular the dhall curry which was awesome, if I may say so myself hee...hee....hee..... (trumpets blowing in the distance).