Honey, I am home! Where is my dinner?

Tips for working couples

I came across this article in The Wall Street Journal titled “Putting the Honey Back in 'Honey, I'm Home'”.

If you and your partner are a working couple, I am sure you can relate to this article. I could, because yours truly has been there, and done that.

It is a drag to have to cook when you've just returned home after a hard day's work, isn’t it? If you are like me and do not think that char kway teow, KFC, or pizza are a good answer and do not want to  nag your partner into pulling his/her share of the work,  I have a suggestion. How about making a big batch of pulled pork during the weekends? Divide the pork into meal sized portions, and store in  properly sealed containers and put them in the freezer. Before you leave for work, just take one container out of the freezer and put it into the fridge. By the time you return from work, it is ready to warm up on the stove top and whip up a delicious meal. All you have to do is to mix the pulled pork with your favorite BBQ sauce and heat it on the stove to make pulled pork sandwiches.  If you wish to do a little more work, you can serve them with corn on the cob, fried or roasted potato wedges and coleslaw. You might even add some butter sauteed green capsicum to the pulled pork. That will make a perfect meal but if you are too tired, don't even bother. Eat the pork with some fresh tossed greens or some quick stir fried spinach will be fine too.

P.S. I have a lot of recipes and tips for working couples and am thinking about featuring these under a title of "Tips for working couples.

Pulled Pork Burger

Please click on the picture to get the recipe for pulled pork

How to prepare corn on the cob:

This is featured on the Asian Food Channel (Official) Facebook page 

on 25th October 2012

Hust the corn, pull off the silky threads. Drop the corn into a large pot filled with boiling salted water. Cover the pot and bring water to a boil again. Turn off the heat and keep the pot covered. After about 5 minutes, serve with lots of butter and salt.

How to make coleslaw:

Ingredients:

1 medium cabbage

2 carrots, peeled and shredded

½ cup mayonnaise

1 Tbsp sour cream or buttermilk

1 cider vinegar

1 tbsp sugar, or to taste

Salt and freshly ground black pepper, to taste

Method:

Remove any wilted outer leaves from the cabbage. Quarter the cabbage, cut out its core, then shred them. In a large bowl, whisk together the mayonnaise, vinegar, sour cream or buttermilk, sugar. Add the shredded cabbage and carrots. Mix well until the vegetables are uniformly coated with the dressing.

Season to taste with salt and white pepper. The sweetness and tartness can be adjusted to your taste with more sugar and vinegar. If you prefer more creamy dressing, add more sour cream. Refrigerate for at least an hour, up to four hours, before serving.

In a large stainless steel or glass bowl, whisk together the mayonnaise, vinegar, sour cream or buttermilk, the optional mustard or horseradish, and the sugar and celery salt.

Add the shredded cabbage, carrots and onion. Mix well until the vegetables are uniformly coated with the dressing.

Season to taste with salt and white pepper. Adjust the flavoring with more vinegar if it's too sweet or more sugar if it's too tart. You can also adjust the creaminess with more sour cream or buttermilk if you like.

Refrigerate for at least an hour, up to four hours, before serving.

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