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The Secret to Perfect Homecooked Fried Rice + My Husband's Childhood Recipes

If there is one ultimate comfort food that instantly feels like home, it has to be a steaming plate of fried rice. But if you ask three different people how they cook it, you’ll probably get three completely different answers! In our household, fried rice isn't just a quick way to clear out the fridge, it's a trip down memory lane. Recently, my husband took over the wok to recreate two nostalgic fried rice recipes he grew up eating as a youngster, alongside our go-to classic version. Watching him cook reminded me that the best meals don’t require fancy ingredients; they just require a few time-tested techniques. Whether you're craving a rich, glossy Kicap Manis version or a classic shrimp stir-fry, here are the absolute must-do steps and golden rules from our kitchen to yours to ensure your fried rice turns out perfectly separate, fluffy, and packed with flavor every single time! 3 Different Recipes, 3 Different Colours of Fried Rice Master Tip #1: The Fried Rice Foundation...
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Healthy Eating - Less Salt!

With courtesy of Health Promotion Board, I like to blog what I have found in their website to remind myself every now and then.

Salt contains 40% sodium. Excessive intake can lead to high blood pressure, which is a major risk factor for stroke and kidney disease.

Most foods are naturally low in sodium bt salt and sauces such as soy sauce, ketchup and chilli sauce added in the preparation of food contributes to most of the sodium we consume daily.  Canned or processed food are very high in sodium.

An average healthy adult needs no more than 2,000mg of sodium a day (equivalent to a teaspoon of salt).

That's the reason why I try not to have chilli sauce when I am having fastfood especially for my fries.  And also opt for mineral water instead of soft drinks. Hahahahha... So I have done the right thing.

So people out there, remember always!

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