I love me a good home cooked dinner as the next person, and I’m always glad when it’s my turn behind the stove. Do you ever find, the older you get, the more family dinners you look forward to?
This is a not-at-all-updated version of my late night soup. The soup base is still made from chicken stock, sliced stir-fried onions (yellow or red), tumeric, cumin and coconut milk. Ingredient-wise, anything you love will make the cut. I love cooking this with tau pok (for soaking up this tangy, milky stew), fried beancurd, cut red chillies, and bean vermicelli, to make this dish more wholesome.
Fried up an omelette with spring onions, onions and minced meat to serve.