This was a week for leftovers.
I had a sackload of mutton and chicken curry courtesy of one of the bosses stored in the fridge.
The rest, it was a matter of striking 'balance'.
I went out to the supermarket to get some vegetables and replenish my Tulip-brand luncheon meat.
My wife do not approve of this, but it saves the day.
When I dug up the freezer, there was a slab of siew yuk.
I had an idea about slicing it like a piece of rolled roast pork and have it pan-fried.
The vegetables can be blanched and I had some cucumber sliced to be eaten raw.
As far as gravy is concerned, the curry chicken took the brunt of it, otherwise, my rice dish would be really dry.