One Mug Hot Chocolate

No, I’m not Melissa.

I know it’s crazy hot outside.

I know that we are all on the verge of melting – Wicked Witch style – into a puddle because of the craziness that is global warming.

But really – who do we have to blame but ourselves in this situation?

I mean if we just stopped consuming so freaking much and reused things and generally didn’t leech the earth of its resources and rode planes around everywhere and bred all these COWS we might be ok today. But instead we have started the end of the world as evidenced by that glacier that’s melting and making land scarce and anarchy inevitable.

No? NO?!

Ok right, this is a food blog.

So let’s make some hot chocolate. Because it’s great to drink when you’re tired and when it’s hot outside but you’re in a cool air-conditioned room – which of course will only speed up global warming.

Drink up!

1 cup milk
2 tsps cocoa powder, unsweetened
1 Tbsp white sugar
¼ tsp vanilla extract
Pinch of salt
Pinch of cinnamon, optional

Heat up milk in a saucepan till hot over a medium flame. Make sure it doesn’t burn by stirring frequently. You will know it’s done when it hisses as it climbs up the sides of the saucepan.

While the milk is heating up, combine the rest of the ingredients in the mug.

Pour the hot milk over the other ingredients and stir quickly, with a spoon/fork, till fully mixed.

Enjoy!

* This version isn’t as sweet as the others I’ve found which call for 2 Tbsps. I mean, that’s just unnecessary.
** I made this last night after a long bus journey and it really did the trick to both satisfy my hunger at 1am and also make me feel comforted 🙂

Easy protein + veg stir-fry

I spend an inordinate amount of time cooking for me.

Myself.

Moi.

Lil’ ol’ me.

This is a consequence of choosing to leave my very comfortable childhood home in Malaysia and settling down in Singapore because the job opportunities were better – HOWDAREME?!

But seriously, having come from a home where my mom made amazing food for a family meant that I only knew how to cook FOR A FAMILY.

Over time I’ve learned how to cook in batches, eat a lot of salads, freeze portions, etc.

Sometimes though you just want to make enough for the night and not have a bunch of stuff leftover that you have to heat up because microwaves are evil/you’re picky like that. I’m not picky like that but apparently OTHER people are.

This stir-fry is perfect for those nights when you want something warm, filling and spicy/flavorful/Asian yum.

Stuff – however much you want of any ingredient
Brown rice, precooked
Celery, cut into matchsticks
Carrots, cut into matchsticks
Red pepper, cut into long thin strips
Onion, sliced
Oil
Protein accompaniment, tofu/chicken – precooked and cut into cubes

Sauce
1 knob of ginger, pounded
1 garlic clove, smashed
2 Tbsps oyster sauce
1 tsp garlic chili sauce
1 tsp sesame oil
1 tsp soy sauce
1 tsp rice wine vinegar
1 Tbsp cornstarch
1/4 cup water

Heat oil in a non-stick pan large enough for all your stuff over a medium to low flame.

Put the celery, carrots, red pepper and onions in the pan and fry for 3 minutes, stirring occasionally.

While you’re doing this, prep the sauce by mixing all the sauce ingredients together in a small bowl except the cornstarch and water.

Mix the cornstarch and water separately in another bowl till the cornstarch dissolves.

Add the cornstarch + water mixture to the other sauce ingredients and stir till combined.

Pour over the stir-fried veggies. Stir until a bit thicker about 30 seconds to 1 minute.

Add the pre-cooked rice and protein accompaniment.

Increase the flame to medium and stir for 1 to 2 minutes.

Remove from heat and EAT!

*The sauce recipe is for a very reasonable amount of stuff meant for one person only. Adjust if serving a crowd.