As my car was still in the workshop, we decided it was best for us to just cook lunch instead of going out to eat. Mrs Tai usually does all the cooking and that means very healthy food - very little salt, very little sugar. I was in the mood for a tasty meal and told Mrs Tai that I would prepare lunch instead.

Checked the cupboard and found we had a can of Campbell’s Cream of Mushroom soup, a can of button mushrooms, a packet of Cintan Cup-A-Mi instant noodles and some dried mushrooms. In the refrigerator, we had a lemon, an orange, a bottle of mayonnaise and yesterday’s leftover potato wedges from Kiwi Express.

One hour later…

Potato wedges with home made sauce

I have to clarify… The potato wedges were done this way in Kiwi Express. I merely reheated it. Yes, I think the potatoes were over-done/ over fried. It’s dark brownish in colour. I mixed 2 tablespoons oh mayonnaise with 1/3 of lemon juice and a slice of orange (together with the orange bits). It was a bit too watery (too much lemon) but it gave the slightly burnt potato wedges a tangy taste.

Next two dishes…

Noodles and soup

Cintan Cup-A-Mi instant dried noodles with a dash of lemon

Cream of mushroom

The noodles is nothing really special. It is Cintan’s Cup-A-Mi instant dried noodles - ala Thai flavour. Since I had quite a bit of lemon juice from the 1/3 of lemon, I used some on this noodle. It brings out the noodles taste. As for the soup, I got the inspiration from Soup Spoon’s thick mushroom soup as well as from my wife. She had prepared something similar (as paste sauce) for my colleagues about two weeks ago. I basically chopped a can of button mushrooms and about 4 pieces of dried mushrooms and added them into a can of Campbell’s Cream of Mushroom. Then added some pepper and water.