I wanted my daughter to have a balanced meal but did not want to spend hours labouring over the stove. So I decided to defrost some minced pork, marinated it with soya (dark and light), oyster sauce, sesame oil and left it in the fridge until I was ready to cook it. For the soup, I fried some chopped garlic, onions and ginger put in some ikan bilis and let the simmer till they turned a little brownish. Then I poured water into the pot, threw in two pieces of dried oyster and three mushrooms and set it to boil for about 20 minutes.
I then washed the spinach and put it aside. When it was near lunch time, I took the minced pork out of the fridge, added a little more sesame oil and put in a whole lot of chopped garlic and mixed them thoroughly with some cornstarch. Then I rolled them into balls and fried them in the saucepan together with some pieces of tomato. For the gravy I scooped some of the soup in the slow cooker for that natural taste. I put the spinach into the soup and let it boil till it is cooked careful not to overcook it. For variety, I fried two eggs and it was a yummy lunch with rice.
