Thursday, 26 Sept 2019

Today I woke up with a burst of energy, raring for it to be unleashed on the tracks.  After 20 minutes of strength training, I ran a few rounds at the tracks but had to truncate my running session 15 minutes earlier to bring Sherilyn to school at 7 :15 a.m.  She’s got another dance performance in school in the morning today and tomorrow.

Love the colors of sunrise this morning after the skies turned grey for two weeks.

After dropping Sherilyn at school, I went to tapau Yong Tau Fu for my brunch, though I don’t eat tofu and soy products anymore now.  Don’t get me started on the health dangers of soy!

My favorite Yong Tau Fu items are stuffed lady’s fingers, bell pepper, bitter gourd, brinjal, mushroom, long beans and lobak.

Still feeling energized, I did a quick cleaning of the house. Then, scanned the freezer to see if we have any uneaten frozen foods as the mil will be back this Sunday and she wouldn’t be pleased to see stuff that was there before she left still sitting in the freezer several months later😏

I found mum’s homemade Gula Melaka ‘lin ko’ (kuih bakul) in the freezer. She made it before CNY this year using her Philips pressure cooker. I quickly made a trip to the supermarket and bought a packet of grated coconut, came back sliced the ‘lin ko’, popped it into the wok, steamed it for 10-15 minutes and voila, I had  steamed Gula Melaka ‘lin ko’ with grated coconut that tastes like a million dollars. My ultimate kryptonite and the girls’ too.

Today I discovered a hack in prepping steamed ‘lin ko’ which is mess-free and sweat-free!

1) First, slice the frozen ‘lin ko’ when it is half thawed.  Slicing is effortless when the ‘lin ko’ is half thawed and still firm and manageable.

2) Then line a steaming plate/tray with baking paper before placing the sliced ‘lin ko’ on it. With the baking paper, the ‘lin ko’ does not stick on the plate like UHU glue.

3) For half thawed ‘lin ko’, steaming only takes 10-15 minutes to produce soft ‘lin ko’ that’s not too mushy and ‘melted’.

4) Turn off fire and remove plate from the wok/steamer immediately and sprinkle with copious amounts of freshly grated young coconut.

I like to enjoy my steamed ‘lin ko’ with some hot organic Osmantus tea afterwards to melt away the fat 🤤

Dinner on Thursdays are always quick and simple as I have endless trips to make to the school and tuition center.  Today I cooked roast pork ribs porridge with red dates and carrots and sauteed cabbage with curry powder.  My part-time helper gave me another eleventh hour notice that she’s not coming today😡

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