One afternoon in class while I was trying my best not to doze off, I thought of my mum’s stir-fried beansprouts and instantly craved for it. Lucky for me, beansprouts were not a rarity here. Since I was going with stir-fry, I decided my inaugural theme to be Chinese.

The recipe was adapted from Rasa Malaysia’s Spicy Cashew Chicken. My kitchen neither had fish nor oyster sauce, so I had to give them a miss. I added more dried chilli for the spicy kick and while most people put them aside, I enjoy that added flavour with every mouthful. Added a drop of sesame oil and sprinkled sesame seeds for a nutty finish. Didn’t have spring onions either. 

Stir fried beansprouts and carrots was extremely straight foward. Oil, onion slices and minced garlic, carrots, beansprouts and salt and pepper to taste… in that order. All I had were baby carrots and believe me, chopping them without chopping my fingers off too was a huge bitch.

Served with piping hot steamed rice (I personally prefer Thai Jasmine rice) and dinner is SERVED. I had wanted to make some comforting, peppery egg drop soup too but was too hungry to wait any longer. Maybe during the week.

Saved some for my flatmate and she literally polished the bowl. She’s quite the healthy eater, and my dish isn’t at all healthy. So it must be good. Not bad for the first try, Intan.

I used to make fruit-infused water a lot at work, and decided that I should make it a habit to make some weekly. It’s good for detox, and oh so refreshing during the scorching hot day. I chopped up some cucumber, strawberry, lime and mint leaves for the first week. Instead of using still water, I’ve opted for the Pellegrino sparkling water instead. It’s not that ‘atas’ (Singapore slang for posh) considering the sparkling water is so, so cheap here! The longer it’s being kept in the fridge, the more intense the flavour gets. Try it!