@ Sin Ming Cook House / Bakery / Whateva
Who’s to say that the best tasting meals require everything to be done from scratch? I admit that from time to time I seek a little “help” from the outside; it’s just the cold hard facts of life that as a working professional sometimes you’re just too lazy to do everything from scratch. Enter stage left Muji!
Muji is short for "mujirushi ryohin" or "unbranded high quality goods" (http://tsukuba.wikia.com/wiki/Muji) and there are several stores scattered across Singapore. While I won’t too much detail of what they sell, I almost always end up buying something from their food section; be it something to nibble on while on my merry way, or as was the case on Sunday some insta-sauces for some meals this week.
I landed myself a packet of yellow Japanese Curry (SGD4.90). The instructions were simple: add sachet to boiling water for 5-7 minutes. But hey before I jump to that there were other items on the menu as well.
- Lightly salt chicken pieces (remove skin for a healthier option)
- Wash and slice brinjal into 1.5cm pieces
- Wash 1/2 a cup of rice and let it sit for 10mins before bringing to boil then simmer until water evaporates
- In a shallow pan sear then slowly cook chicken for approximately 15mins on each side (length varies on thickness and piece of chicken), I used thigh – additional note I use a non-stick pan and I do not use any oil to cook my chook, it’s all about looking after yourself :)
- Remove from chicken from pan and set aside
- Add brinjal to pan and sear for 5mins each side, sprinkling them with a dash of salt and pepper. For the more adventurous try a dash of paprika to give it a little more oomph!
- In a separate pot bring water to boil and cook yellow curry sauce as per instructions – tip if you want to boil your water faster, get it boiling in the kettle first!
- Arrange rice, brinjal and chicken on plate
- Add curry sauce to chicken, garnish with sesame seeds (if available)
See it wasn’t that hard was it? After a hard days work it’s always good to come home and be able to whip something up that’s quick and simple, yes I cheated a bit by using the instant yellow curry sauce but when you’re generally cooking for one sometimes cheating prospers!