Thank you all for your kind wishes. =) I’m feeling alot better than 2.5 days ago. Thank God for that because there are only THAT many episodes of Dr. Phil and Oprah that I can watch…. I have also nearly completed a book that I’m required to read before starting work next week.
I know some readers might not agree with me on this one but over the past few years, Perth’s standard of roast meats improved heaps. I recalled those days when I arrive home in SG and my dad would make sure I have my “healthy” diet of roast duck-as that is my favourite roast meat ever! His understanding was that roast duck is not available in Perth. That’s not exactly true because we see alot of Hong Kong immigrants, hence their roast meats are authentic, if not better.
Stepping into a store and conversing in Cantonese always make me appreciate my roots a little more. Most people like abit of fat on their roast, which makes it more tender but I like mine lean. It’s also handy to have a stash of roast meat in the freezer as they provide a tasty touch to everything! ooo..and we can’t forget the gravy they provide can we? =)
gravy (provided by the roast shop)
1) Boil a huge pot of water. Cook noodles for 2-3 minutes. Drain and rinse under cold water. Blanch again using the hot water.
2) Drizzle 2-3 tsp of sesame oil on 2 plates. Place 1 tablespoon of gravy and plum sauce onto the plate as well. Dish noodles and toss them with the sauce mixture.
3) Sizzle the garlic and saute spinach still soft.
4) Microwave roast duck meat for 3-4 minutes till warm.
5) Dish and serve!