I stare at my open refrigerator door twice a day to crack my head on what to cook for lunch and dinner. “Why don’t you have a  fixed menu. Cook the same thing every Mon, Tue, etc?” suggested hubby.

Yeee. Boring. I like to try new things. But then I find that I end up cooking the same old things. Haha. So today, instead of cracking my head daily, I shall post up the menu for my entire week! Heheh!

Day 1
Lunch – Fish Porridge
Dinner – Steamed Taufoo, Stir Fried Siew Pak Choy, Braised Potato with Minced Meat

Day 2
Lunch – Fish Ball Tong Hor Soup with  Braised Wantan Mee Noodle
Dinner – Sweet & Sour Fillet Fish, Stir Fried Choy Sum, Hot Dog Omellete, Old Cucumber Soup

Day 3
Lunch – Meat Ball Porridge
Dinner – Chicken Kurma, Grey Oyster Mushroom fried in Cucur Udang Flour, Stir Fried Baby French Beans

Day 4
Lunch – Pineapple Fried Rice
Dinner – Kunyit Fried Fish, Homemade Steamed Siew Mai, Stir Fried White Cabbage, Tomato Soup

Day 5
Lunch – Steamed Brocolli & Carrot, Readymade Deep Fried Fish Fingers
Dinner – Pan Fried Egg Taufoo, Stir Fried Mixed Vegetables, Braised Chicken with Ginger

Day 6
LunchEat out (Yahoo!)
Dinner – Steamed Chicken Rice, Eggs Sunny Side Up, Stir Fried Long Beans with dried prawns

Day 7
Lunch – Egg Sandwiches
Dinner– Sweet & Sour Fish, Joo Hu Char (Stir Fried Carrot with Sengkuang, Steamed Egg with minced meat

Now, I just have to reproduce this and paste it on my refrigerator door. Hahaha.

Seriously, planning a menu is no easy affair. You have to think of the likes and dislikes of every person in the house and try to include a dish that everyone likes. If someone is sick, you must make sure your menu has simple foods for that person too. For example, my girl is sick so instead of making fried wantons for the kids, I’ll make steamed siew mai instead using the same ingredients.

You have to think of how to make use of the leftovers too. For example, if I make soup, I will make a lot and use the leftovers as stock for my porridge or soup the next day. I must also make sure that I have the items or ingredients at home so that I don’t have to rush out to buy them last minute as I shop just once a week. I have to think of the kids too. For example, they will gobble up the cauliflower if I make cauliflower fritters and leave it untouched if I stir fry it as a vegetable. So really must crack head.

After meals, our “dessert” usually consist of fruits, either apple, oranges, papayas, watermelon or mangoes etc. 

I am happy that so far, with the maid, my dream of providing healthy wholesome, nutritious, clean food for the family is coming true. The maid does not cook. She just helps me prepare and wash up but that is a tremendous help.

Previously, I could not cook like this due to lack of time and also due to my condition which makes cooking in front of the open fire with no other adult present a bit more challenging. So, lunch and dinner usually consist of porridge, sandwiches, or my one pot foods, ie steamed rice with everything thrown inside the rice cooker pot or microwaved baked beans, and reheated store bought ready made foods or tapau rice and dishes from nearby shops.

This is a very pleasant change. I am happy. Now, you know why I’ve put on 5 pounds? ;) 

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