RMCO Day 108 ~ Friday, 25 Sept 2020

After getting our cars washed, hubs, mil and I went for brunch at a nearly cafe.  Today is the first time in half a year that I brought my car for a wash at the car wash center run by Bangladesh workers.  As the number of Covid-19 cases recently involved many foreign workers, we have been very wary of being in close contact with them.

Our car wash during the pandemic is a whole new experience with us seated inside our cars respectively while the workers washed our cars.  We told the staff that we didn’t need vacuuming, washing of mats or interior cleaning. After a snow wash and rinse with drying, hubs paid the workers and left. It was a contactless transaction.  When I got back to our condo, I cleaned the interior of my car myself, which ain’t that difficult.

Our brunch at  Doiffee, an old new cafe.  It’s a 6-year old cafe but recently bought over by new owners with a brand new menu and better tasting food this time.

Sherilyn dished out Mille Feuille Nabe aka Beautiful Japanese Hot Pot or A Thousand Leaves Hot Pot for dinner today. It’s an easy one-pot dish with lots of fiber and protein. Mess and oil-free too. We used dashi from sachet (Melaleuca brand) which makes it even quicker to prep. Even if you use fresh ingredients to prep the broth, it’s not difficult. Sherilyn loves making dashi from scratch.  This dish is perfect for a cold rainy evening. It’s been raining almost everyday here and pretty chilly on most nights.

Dashi broth ingredients:
Dried anchovies – 10
Dashima  or Kombu – iPhone-sized piece
Radish – 50 grams
Shiitake mushroom stems – 3
Water – 6 cups
Soy sauce – 1/2 teaspoon

We used whatever ingredients that were available in the fridge:
Chinese cabbage – quarter head
Round cabbage – half head
Shimeji mushroom – 1 punnet
1 carrot cut into flower shape
Organic soft tofu – 1 packet
Seafood tofu 3 pieces, sliced
Sliced pork belly – palm size

Dipping Sauce
Soy sauce – 2 Tablespoon
Vinegar – 1 Tablespoon (we used bottled organic lemon juice)
Cooking wine – 1 Tablespoon
Honey – 1 Tablespoon

Instructions

Assemble Pot
Arrange the cabbage leaves in a circular path with the sliced pork belly in between leaves of cabbage.
Finish the pot by placing the mushrooms in the middle.
Scatter sliced tofu, carrots and seafood tofu on top

Dashi / Broth Preparation
Boil the Dashi sachet OR fresh ingredients for Dashi if made from scratch for 30 minutes.
Gently pour the broth into the pot of assembled vegetables and ingredients and simmer until pork belly is cooked.
Serve immediately.

The mil also cooked a braised fish head dish with brinjal and fermented bean paste.

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