Wednesday, November 16, 2005

Skate with spices


Last Friday I 'cooked' white rice. This was served with asparagus, leftovers and takeaway barbecued duck and pork. Saturday was noodle day. The noodles were fresh Hokkien noodles from the supermarket chiller section. They were cooked with buk choi and fresh peeled prawns. There was an accompanying side dish of soy sauce and sliced chillis.

Sunday was steak from the barbecue with potatoes and salad and Monday was a trip to Sydney with fast food.

Tuesday was a sweet and sour piece of skate. The sour came from fresh limes. The spices were candle nut, fresh chilli, garlic, tumeric, and fish sauce. The skate was simmered with onions and the other ingredients plus a little water.

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