I know, I know. You guys come to Flamboba to read about Boba and Fox, NOT to read about Flambo's silly newfound obsession with fresh vegetables. Lord knows I am not well-versed enough in cooking to write a food blog. But aren't I excused for even just a
little bit since my gardening adventures are (mostly) inspired by a desire to feed Boba and Fox good food? Because I am concerned for their health and well-being? And because I really want to master the art of stir-frying?
Just to satisfy those of you who are here solely for the kids, here's a picture of them playing.

Okay, happy now? (My goodness, they're so cute, aren't they? Look at Foxie's legs!) Good. Now on to the veggies.
Behold: a bountiful HARVEST!
Clockwise from top right: Passion fruits*, cherry tomatoes, and heirloom (I think) tomatoes. All plucked within seconds of the picture taking. Isn't it glorious? *swoon*
*Yes, I know Passion fruit is a fruit, not a vegetable, but I wanted to incorporate purple in the photo to make the picture more vivid. So there!
Of course, I would be a fool to grow veggies and not learn any actual recipes to use them in. So, I decided to cook dishes that I have always enjoyed at in restaurants. I had to find recipes, however, that didn't call for fancy-schmancy ingredients that weren't used in other dishes, so to some extent these are pretty simple dishes.
Having grown up in Indonesia, here is my attempt at Nasi Goreng (Fried Rice):

Basic ingredients for this include chopped tomatoes and chilies from the garden, garlic, green onions, chopped white onion, scrambled egg, sesame oil and kecap manis (Indonesian sweet soy sauce). This was superb, if I may say so myself.
A couple of days before I made Szechuan Eggplant Stir-fry:

This recipe was a little more complex, with sesame oil, peanut oil, soy sauce, rice vinegar, brown sugar, chicken stock, and a little bit of corn starch to thicken the sauce. The eggplants were mostly from my garden; I had to supplement with store-bought Chinese ones to make sure I had enough for the recipe. Also threw in some green onion and chilies (from the garden), and garnished with sesame seeds. This dish, may I say, was TO DIE FOR. Oh my god, it was so good. Normally eggplants served in restaurants tend to be a little over-cooked and mushy - these were firm and yet juicy in texture, having absorbed the flavorings perfectly.
Oh my gosh, maybe there's a food blogger inside me after all. Anyway, periodically I'll post photos of my garden and cooking, but next post will be exclusively about the kids, I promise! (I should add that neither of them ate much of either dish - Boba is a picky eater, and while Fox isn't, he's too young for Szechuan or Fried anything. But just you wait...they will see the genius of my cooking eventually! Mwahahaha!)