The secret ingredient that makes this so yummy (to smell and eat)?
It might sound weird, but I think basil goes quite well with the prawns, and the herb’s fresh peppery flavour really lends a lovely fragrance to the dish. I love fried rice because it’s easy to make, always yummy, uses up leftovers, great for leftovers, colourful and well-balanced. I think my first blog post here was on fried rice so I shall spare you the recipe but just to say that this time, I scrambled the eggs BEFORE adding the prawns, which helped keep the prawns firm because I think if you cook them first, they tend to get overcooked and lose their texture. Also for the basil – tear leaves into the mix just before you’re done frying.
Yum! And really – the best thing about cooking is that it’s not only fun, but that it also brings immediate gratification. That’s why I love food so much. In most if not all other areas of my life, I tend to take the approach that persevering and delaying gratification gets us to better places. Indeed I grew up hearing my dad say to me and my brother, ‘delay of gratification!’ I know that can make one sound like a repressed individual, hesitant to pursue impulsive desires and whims. For the most part though, I think I’ve bought into my dad’s philosophy. People who are strong are those who are able to delay immediate gratification – and equally, they reward themselves and are kind to themselves. That’s what keeps them from crumbling. So I guess food is, to my relief, one aspect of everyday life where I can just indulge myself! (I have many ‘weaknesses’ when it comes to food… carrot cake, cheeseburgers, potato crisps… but I try to not feel guilty about them because I know that as long as I take them in moderation, and try to maintain a balanced diet and do exercise, then I will be fine :).)
Anyway that was a bit of a ramble – next post – something Western!