Exquisite Kitchen

Ah! You are in your full element today,” my hubby said when I called him to the table for lunch.
That moment made me realize how much I’ve been deeply engrossed in my business.

Cooking, I’ve come to see, needs more than your physical presence, it requires your mind and soul. When you give it that, it truly reflects in the meal. Inspiration flowed today because I numbed every other thought and was simply present in the kitchen.

At first, I just wanted to make something simple—coconut rice. But as I cooked, ideas kept unfolding. I didn’t plan all these add-ins, I just knew it needed to be wholesome and packed with nutrients.

✨ The result? My Veggie & Shrimp Coconut Rice 🥥🍤🌱

Ingredients

For the Rice:

1 cup rice

Coconut milk

2 Knorr stock cubes

1 bay leaf

For the Shrimps:

6 pcs shrimps

½ chicken Knorr

¼ tsp dried oregano

¼ tsp paprika powder

A little butter (for sautéing)

For the Gizzard:

250g gizzard

1 chicken Knorr

¼ tsp white pepper

Green scotch pepper (to taste)

Stir-Fry Veggies:

Purple cabbage

Broccoli

A little butter

Pinch of salt

Egg (Sunny side up):

Butter

2 eggs

Method:

1. Sauté chopped onions, garlic, diced carrot, roughly blended green pepper, and ½ chicken Knorr.

2. Add in the cooked gizzard and stir-fry until well combined.

3. Introduce the cooked rice and sauté until it loosens up nicely.

4. For the shrimps: heat a little butter on low, let the shrimps sauté gently, then flip to cook the other side.

5. For the veggies: add a touch of butter, a pinch of salt, and sauté lightly for 1 minute to maintain freshness and crunch.

6. Plate with shrimp, veggies, and a sunny-side-up egg.

And just like that, lunch turned into a nutrient-packed, wholesome delight.

Serve & enjoy… Bon Appétit! 😋