Despite my attempts of only making sufficient by measuring and weighing, it is inevitable that leftovers are created. Previously I have experimented turning soup into casserole, or Bolognese to chilli; all the usual suspects whose post code is pretty near and feature in previous posts.

Why I feel compelled to share another post on the subject is because of my latest leftovers were from different continents. One evening we enjoyed a mild version of chicken Madras with homemade Pilau rice. Cardamon, Cumin, and Cloves were used but I omitted by design the Turmeric; no yellow rice this time. The curry was sufficient but the rice generated leftovers.

On Sunday the option of a roast was on offer and this left us with steamed carrots and swede, and of course the luscious gravy made from roasting a couple of ribeyes on the bone for 2 hours.

From India and the UK, where in the world would be our next culinary destination? Indo-China of course!

A Chow Mien with egg fried rice was already tickling my imaginary tastebuds.

Let me explain how I create. I have gained an ability to visualise a meal and from that visualisation have a cerebral taste. I remember one of the main textbooks at Theological college and how the author explained the Communion as being; taking symbolic gestures and them transforming into physical manifestations. His example was of a virtuoso violinist who is able to hear a piece of music and see the notation. Of course, vice versa, seeing a manuscript and hearing the notes as though played.

Well, that’s what I can do in the kitchen. Just like an old pal who was cathedral organist who could do the ‘see the notes’ or ‘hear the organ’, this is a gift. As I recall he only every had 6 lessons on playing yet had a magical, captivating command of the instrument. A passion for music as I have a passion for cooking.

Now that I have digressed not only from this story but also back to a time over 40 years ago, allow me the further indulgence of finishing the post.

For the Chow Mien I spied a lonely pork steak sitting forlorn in the meat cabinet. Sufficient to feed two adults. I sliced and diced and marinaded the meat in a mix of oil and Chinese 5 Spice overnight. The vegetables were an easier challenge, finishing off a bag of ‘green medley’ (broccoli, peas, runner beans etc) and 1/2 an onion.

If you read Chinese cookbooks you’ll notice that most sauces are approximately 4 ingredients. Soy sauce, chilli or garlic, stock and cornflour. Some call for a vinegar but basically you dilute soy and then thicken it. This is known as gravy, and of course I had some, so I went from Soy sauce, garlic, chilli, straight in with my beef gravy.

As you can imagine the need for a slight sweetness and so I used my favourite sugar substitute. As the wok did its work the sauce needed thickening so I added dry noodles to soak up the excess liquid. This worked admirably.

For the rice, I took 1/2 cups of peas, & sliced mushroom together with the remaining 1/2 onion and tossed these for a couple of minutes, before adding 3 eggs and working my spatulas vigorously. As the eggs began to set, in went the leftover rice and everything had a thorough mixing. Last of all a conservative drizzle of dark soy before plating up.

I added no salt however I did use a 1/4 tsp of MSG in both dishes. The research shows that MSG isn’t as bad as was thought 30 years ago. I suppose it’s what it is added to, andwhat already exists in the mix. A little in only my Oriental dishes which are infrequent, won’t do us any damage.