Dinner ~ Saturday, 28 November 2020

Our teenage chef cooked a big pot of kimchi soup that was so spicy that everyone was left gasping, breathless, dribbling with goo and gulping down cups of cool water 😅 .  I went grocery shopping with Sherilyn yesterday morning and she chose a new brand of chili powder, which she didn’t think was so hot!  Though there was so much kick from the super hot and burning chili, all of us kept helping ourselves to the delicious hot pot of kimchi soup with fresh fish balls and fish noodles that were delivered to our condo from Tg. Sepat in the morning.

Sherilyn also made Gimbap which she aces in. She can make really delish Gimbap in a jiffy.

 

She loves going grocery shopping with me so that she could get the ingredients that she wants to cook what she likes 😁

No. of times viewed = 5

Home-cooked Korean Dinner ~ Thursday, 26 November 2020

It’s Korean for dinner again, by Chef Sherilyn!

This time she cooked Bulgogi pork and pork ribs, kimchi soup, black fungus salad, home-made kimchi and home-made pickled radish.  The last two dishes were prepped a couple of weeks ago.

The pork and pork ribs were marinated with fresh pear and kiwi juice, red onions, scallions, garlic, ginger, soy suace, pepper and sugar. The marinate is basically a smoothie of fruits and roots.  Everyone was super happy and satisfied with the  dinner which is comparable to those from authentic expensive Korean restaurants!

Pan-grilled Bulgogi. It’s super delish ~ tender smokey meat that’s very well marinated and flavorful. This dish just pushes all the right buttons!
Black fungus salad ~ seasoned with Lee Kum Kee rice vinegar, sugar, chopped garlic, chilis, scallions, sesame seed oil and soy sauce.

Life just got a little sweeter and easier when there’s a very earnest junior chef who loves eating and trying out new recipes 🥰.  We have about 6 more weeks to be her happy guinea pigs before school resumes in mid 2021.

No. of times viewed = 11

Monday Dinner ~ 23 November 2020 (Tung Por Yoke / Dong Po Rou)

Our teenage chef whipped up braised Tung Por Yoke (Dong Po Rou) for dinner tonight.  And we were all her willing and happy guinea pigs again. She’s been wanting to try this recipe for a long time but we kept getting food from hubby’s shop, thus she had to postpone trying out this recipe umpteen times.

For a first timer, this dish was very well executed – it’s a mouthwatering bold and bright reddish brownish oink oink dish with the red colouring coming naturally from red rice yeast.

The 5-layer pork is first simmered in the sauce for about an hour, in low fire. We used a clay pot for this step.   She tied the pork block with the recycled hemp strings from the bak zhang that we had for lunch 😬

Then the pork is transferred to a Staub cast iron pan and steamed on a bamboo rack on high heat for another hour.

Give in to temptation! This Dong Po Rou is mind-blowingly delish. Even the foodie hubs who’s very stingy with praises gave the thumbs up.

We also had zucchini omelette and cili fish from Catermate.

No. of times viewed = 9

CMCO Day 166 ~ Sunday, 22 November 2020

Hubs has bento box prepping at his shop in the morning, followed by a private kitchen event attended by celebrities in the evening. Since I have some free time on a Sunday, I went to his shop to help him with the photography to post on Catermate’s Facebook page as I’m helping him to manage the page.

Today’s lunch is chicken ham spaghetti from hubby’s kitchen and Yomie’s purple rice x yoghurt.  Funnily, I didn’t really like this beverage the first time I tasted it. However, during the first MCO when hubby’s friend treated us to this yoghurt with chewy purple rice, I got hooked to it.  Sherilyn and Cass find this combo bizarre and don’t like it.  Well that’s good news to me as I don’t have to buy 4 cups for the 4 of us. It’s pretty expensive at RM13.90 a cup.  And to be fair, I alternate between Yomie’s and Tealive / Gong Cha for the girls.  Last week Sherilyn and Cass had Gong Cha, so this week we’re having Tealive. Next week we’re having Tealive again.

Do you know the reason why I’m ordering milk tea and Yomie’s every week? I can feel my stress and anxiety melt away as I sip the drink down my throat🤭 .

Ever since Cass did a Cycstoscopy procedure under GA two weeks ago, I’ve been having anxiety. And I’ve been swamped with work the past two weeks. The stress is causing me heart palpitations and I just needed to do something to de-stress.  My daily morning run under the blazing 10 a.m. sun works wonders.  Since my fortnightly retail therapy is no longer feasible and safe now, I get the high whenever I order milk tea and Yomie’s 😁.  And I order food from random Facebook home chefs too to support them, just like how so many people are supporting my hubby’s food delivery business now.

Dinner is Yin Yang Kimchi fried rice by Sherilyn, using the kimchi that she made.

Dessert ~ cutesy coconut jelly from hubby’s shop.

No. of times viewed = 8

Tonkatsu And Hiyayakko Tofu

Our teenage chef dished out Tonkatsu and chicken katsu with Japanese curry for dinner on our Monday. There’s also a side of Hiyayakko tofu (Japanese chilled tofu)  and deep fried wakame. Our dinner was super oishī!  Everything that Sherilyn dished out that night was superb and comparable with the ones from the expensive Japanese restaurants that we used to go to.  Everything that this girl dishes out is always so good.  And to think that this girl used to give me a terrible time every evening when she ate her dinner, she’s really come a long way.

When Sherilyn was about 3+ years old, all through she turned 6, she would sit at the dining table from 7pm through 11pm struggling to finish her plate of dinner. On most days, she fell asleep with food still in her mouth. I was too busy with a sickly baby Cass and Sherilyn didn’t get along well with Dyah, our ertswhile live-in Indonesian helper. And my mil used to be overseas most of the time. So she was always neglected. My poor Sherilyn.  She’s now a foodie, just like her dad 😁

Our evening got even cheery with a huge double rainbow in the sky just before rain bucketed down but the storm only lasted 10 minutes 😊

Can you see the double rainbow?

No. of times viewed = 9

CMCO Day 158 ~ Saturday, 14 November 2020 (Homemade Chicken and Pork Roulade with Ajvar)

We’re happy guinea pigs again today 😁. Our teenage chef tried  two new recipes for lunch – chicken and pork roulade and Ajvar (Serbian Roasted Red Bell Pepper Sauce) to go with the roulade.

The stuffing for the chicken and pork roulade is sauteed minced King Trumpet mushrooms with garlic and champagne. Everyone thoroughly enjoyed our specially curated meal for lunch. Sherilyn planned to cook Tonkatsu with Japanese curry again but we got home late after she dropped off a gift to her friend and we ended up having KFC for dinner.  Our KFC meal was bought using vouchers that Sherilyn won in an online English quiz organized by Yayasan Johor Corporation recently.

Ajvar (Serbian Roasted Red Bell Pepper Sauce) with a nice smokey flavor to go with the roulade.  Our chef roasted the bell peppers on a non-stick pan over the stove before blitzing them.

Sauteed minced King Trumpet mushrooms with garlic and champagne as filling for the roulade.

Chef Sherilyn plucking some organic Chinese parsley from the balcony pot to decorate the dish:

It’s not easy to capture picture perfect photos of food.  The most important thing is natural lighting (not too bright or dim) and the only place I can get clear photos is at our balcony, at certain angles and at certain timing of the day. And for this, I need the girls to help me.

Today I discovered another talent of mine — I can do a pretty good job as a hair dresser! I managed to cut my super persnickety Cass’ hair. She has been bugging me to allow her to cut her hair herself (she doesn’t like to go to the hair dresser) and I told her that I will do it for her instead.  It’s my second time cutting Cass’ thick, frizzy and curly hair. I think it’s pretty easy and it took me less than 20 minutes to chop off about 20cm of her precious locks.  This time, Cass is super pleased with the outcome  😁.  While I was cutting Cass’ hair outside our unit, our Japanese neighbor came out, saw what I was doing and told me that today his wife cut their two sons’ hair too.  We mothers are multi-taskers and multi-talented 😊

No. of times viewed = 10

CMCO Day 146 ~ Monday, 2 November 2020

Today’s lunch had a little drama to it when Sherilyn made hand-pulled Biang Biang Shaanxi noodles and tomato eggs. Part way through cooking the noodles, the smoke detector alarm in the kitchen was triggered. This girl had heated up a pot at high heat with oil in it and it produced a lot of smoke and activated the alarm! Gave us all a scare as we thought something was on fire in the dry kitchen 😅

Biang Biang spicy noodles with Taiwanese style tomato eggs for lunch:

Smoke detector that got triggered by the intense smoke from the hot pot of oil 😱

This ain’t the first time the smoke detector was triggered when our girls cooked.  Last year Alycia heated up a pau in the microwave oven when I was out with Cass at the music school. And this girl played with her phone and forgot all about the pau.  The pau got burnt inside the microwave oven and the intense smoke from the microwave oven activated the smoke detector.  Thank God I got home just in the nick of time to turn off the microwave oven before it exploded!!



No. of times viewed = 14

Our Talented Teenage Chef

Alycia and I realized that our dear in-house chef has a special preference when it comes to cooking. She seems to really enjoy making sushi/Gimbap and egg rolls. And everything Korean and Japanese!  With whatever she can find in the fridge, she has the Midas touch to transform all the ingredients into some very appetizing and aesthetically pleasing sushi, Gimbap and egg rolls in a jiffy, like a professional chef.  Her grandma and I can already hang up our aprons as we have such a talented and earnest chef at home to take over this chore.  And my very persnickety and critical MIL is starting to love what her talented grand daughter could dish out  😊

But we can only enjoy her cooking and bakes during the CMCO and holidays. Once school resumes when the CMCO is lifted, she’ll be back to her hectic life again.

Yesterday Sherilyn dished out these yummy egg rolls for lunch, as there was still quite a bit of leftover egg whites in the fridge after she used the yolks to make Frangipane tart and orange curd.

Fried spam and carrots in the middle, followed by seaweed, pan fried egg whites and lastly pan fried whole eggs. These keto egg rolls not only look alluring, they are really scrumptious.  I wonder where she learned to make all these from!

Lovely craftsmanship of artisanal food!

In the evening she prepped these Gimbap/Kimbap in a jiffy again because everyone else had Yomei’s purple rice yoghurt and this fussy girl finds it yucky to be chewing and gulping down rice with cold yoghurt 😬

Such a LOT of work goes into her Gimbap – the julienned carrots were sauteed, the sweet potato leaves were blanched, then seasoned the Korean style with sesame seed oil and soy sauce, egg strips and SPAM were pan fried before these were rolled with rice in a bamboo sushi mat.  But for someone who loves cooking, the entire preparation is a joy, though very tedious.

Alycia and I  thoroughly enjoyed our Yomie’s purple rice yoghurt for dinner and Cass had melon yoghurt. I think it’s quite a well balanced drink with protein from the yoghurt, and carbs and fiber from the chewy and addictive flavorful purple rice.  The fresh yoghurt and purple rice blend give the beverage a viscous and creamy consistency, while not being overly sweet.  These drinks are filled with beneficial probiotics and many people consume this drink as a meal replacement or diet drink.   Even the mil approved this drink as a meal for dinner! 😆



No. of times viewed = 21

Salvaging & Transforming A Failed Dish Into A Famed Dish

Yesterday was one of those rare days that the stars weren’t aligned for our in-house teenage chef.  Everything that she cooked was a flop, sort of.  She made skewered boneless chicken thighs but it didn’t turn out as expected – the  pan-fried chicken didn’t have the charred parts and tasted undercooked.  The grilled egg plants + potatoes + big onions were also undercooked.  The lemon and herbs rice was a joke that made everyone cackle at the dining table. After each spoonful of rice that we put into our mouths, we had to snigger.  Take a look at the lemon herbs rice  – we had envisioned fluffy and aromatic rice but the rice turned out looking and tasting like porridge risotto and Korean rice cakes.  Or maybe like baby food 😆

I told Sherilyn not to bin the rice as she’d put in so much effort and time into cooking it and suggested that I could buy some Mozzarella cheese and roast chicken breast the next day to bake the failed lemon herbs rice. But this creative girl had some other ingenious plans with the flopped rice. She gave the rice a total transformation and churned out some crispy fried sushi the next day!

She made an assortment of fried sushi with the failed rice by coating the rice with Panko bread crumbs before pan-frying them. The result was a big batch of totally disguised, yummy and crispy fried sushi!

She pan-fried some eggs rolls and spam meat for the Uramaki.  Sherilyn is now a pro when it comes to making Japanese egg rolls. It’s a skill that comes so naturally for her.

She also made some ‘fusion Nigiri’ with a restauranty edge 😆.  Food that’s aesthetically pleasing some how tastes better, eh?😆

Sherilyn gave a box of sushi to her beloved kakak Maria who was here today.  Maria always gets a share of everything that we cook and bake.  During the MCO when she wasn’t allowed into our condo, I occasionally drove somewhere nearby to meet her to pass Catermate’s daily bento boxes to her.

This packet of locally made Panko bread crumbs is pretty good.  It gives all her panko coated dishes a very crispy and less oily texture. It’s available at 99 Speedmart and only costs RM4.15 a packet.

I also collected food from Catermate for lunch today – Mee Siam with chicken rendang and sambal.

Mee Siam set from hubby’s shop @ Catermate is priced at RM15/box.

🚶‍♂‍Self pick up Address:

Catermate Sdn Bhd
No.15, Jalan 1/109E, Desa Business Park, Taman Desa, Off Old Klang Road,
58100 Kuala Lumpur, Malaysia
(opposite Bomba, same row as 99 Speedmart)

OR
🚛 Delivery via Grab (paid by customer)

📲Pls click this Whatsapp link to place your orders:

https://wa.link/tmx2us

OR leave a comment here

OR message us at https://www.facebook.com/Catermate-Catering-Delivery-103417264813673/

No. of times viewed = 15

RMCO Day 116 ~ Saturday, 3 October 2020

Today is Cass’ entrance exam at the high school of her choice.  This high school (which is Alycia’s high school) is not my choice but some how, I was the one feeling anxious for her while Miss Chillax was as usual unflappable and cool as a cucumber 🤦‍♀️.  I was worried of how she will find her way in the huge school as parents are not allowed to enter the school compound due to the Covid19 SOP.  We could only drop her outside the school and she was quickly whisked away by a female security guard. Thankfully there were many teachers on duty at the school compound guiding the freshmen into the respective classes.

I was worried of Cass’ health the most as she’s just recovered from a UTI attack. If she’s not careful and does not practise frequent peeing and hygiene, it’s very easy for her to get another UTI attack as the bacteria that’s hiding behind her bladder walls are just waiting for the right condition to attack and multiply.  Honestly, I am not worried at all if Cass passes the exam or not.  I’ve been praying everyday to God for Him to choose the high school of His choice for Cass. So we’ll wait and see. The results will be out in a week or two and parents will be notified via SMS.

After an hour of being stuck in the massive traffic jam caused by the mass admission of freshmen into the school compound, we finally reached home. I took Alycia and Sherilyn to Family Mart for a sofuto treat!  Belgium dark chocolate sofuto is finally back at Family Mart. How I miss this flavor!

At 6pm, I drove back to the school to pick Cass up.  I told Alycia to follow me so that she could get down to look for Cass inside the school. We waited for over half an hour.  Cass had to camp half a day in school for the exam, comprising of 4 papers.

While Alycia and I were stuck in school, our very capable in-house chef Sherilyn dished out Tonkatsu ramen with ramen egg and homemade Japanese Chashu. The pork bone soup was boiled for over 5 hours, thus was really flavorful and creamy.

This time, after warning from me, she did not overcook the ramen eggs. Last week, she put the eggs into a pot to prep Onsen eggs but she was too absorbed in playing with her phone and forgot all about the eggs 😆



No. of times viewed = 26

RMCO Day 109 ~ Saturday, 26 Sept 2020

The entire evening today was rife with residents in our Taman Facebook group and our Whatsapp groups talking about a Covid-19 positive patient confirmed in our neighborhood. He lives in one of the condos in our Taman.  Our Taman has been a Green Zone with only 1 confirmed case so far, in March this year.

The latest patient had just returned from a diving trip in Sabah on Monday and on Thursday, he went to several places in our Taman – to a clinic, a supermarket and a road-side Chee Cheong Fun stall to get takeaway food.  Whatever for when you’re unwell?! And now he’s caused so much unnecessary distress and worry to the entire community.  But till today, our Taman is still not listed in the Covid-19 alert list in KL and nothing of it mentioned in the newspapers. And I wonder why! The supermarket hasn’t been disinfected by the local authorities in Hazmat suits except by their own staff. Our condo management has taken proactive steps by putting up a notice on the lift wall to inform residents to report to the management office should anyone of us went to the said supermarket on Thursday.  Other than that, none of the residents who went to the supermarket has been contacted by the authorities for contact tracing.

In recent days, multiple prominent malls in the Klang Valley have put up announcements for Covid-19 alerts, for shoppers or staff who have tested positive and visited the malls.  The silent and invisible enemy within us is now back and lurking around very near us again, ready to cause another wave.  And new cases are climbing up to triple digits again.  I can’t take another MCO anymore!  😭

In the past two weeks, another two restaurants in our Taman became economic casualty of the Covid-19 pandemic. One is my friend’s home-cooked food eatery (I’m devastated as I love the food she cooks, especially her Black Vinegar Pork Trotters) and another is a Thai, one of our favorite Thai restaurants. My friend’s eatery opened at a wrong time. About 2 months into opening her eatery, our country was plunged into a partial lockdown and business has been slow and she could not make enough profit to pay rental and staff salaries.

Back in the early days of the pandemic in April this year, economists have warn the business world’s greatest casualty will be small and medium-sized enterprises. That’s a big problem in Asia, where they account for 90 per cent of firms and employ half of all workers. I cannot imagine our country’s economy turning off again in the event of another country-wide MCO.  So many financially vulnerable people will be in danger of the most severe hardship if another lockdown were to be imposed on our country. Perhaps they won’t die of Covid-19 but of severe financial stress and anxiety.

Anyways…..

There’s no point worrying over something that I have no control of, right? This is a world war and everyone is affected.

So let’s talk food now 😋

Our in-house chef dished out Japanese Chashu  (sometimes called “Nibuta”, which literally means simmered/braised pork).

I accidentally bought the wrong part of pork (pork shoulder instead of pork belly) and as a result the Charshu was a tad dry as there’s very little fat. Nonetheless it was delish and the entire chunk of Charshu was polished off.

Charshu rice bowl with overcooked onsen tamago.  Our chef forgot that she was boiling the eggs in the pot and played with her phone.  When she realized it, the egg yolk was already overcooked 😂



No. of times viewed = 18

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.

No. of times viewed = 29

Bountiful Harvest

Planted from just stems after we ate the leaves, these Malabar spinach are finally ready for harvest after 5-6 weeks.  They are grown on a pot on our condo’s tiny balcony.

Such a bountiful harvest! But the girls ain’t big fans of slimy vegetables. Only the adults eat them.  But the mil is replanting the stems again for another round of harvest.  Why waste something that can be replicated for free and it’s organic, right?

Tonight we’re going to have Malabar spinach egg drop soup again. Don’t care about the girls. They don’t know what they’re missing out when they don’t eat this wholesome veggie. But I believe that one day they’re grow to like this vegetable, just like yours truly who used to hate this dish each time my late maternal granny cooked it🤭



No. of times viewed = 14

RMCO Day 99 ~ Wednesday, 16 September 2020

Since it’s a public holiday today (Malaysia Day) and Maria is here to help, Sherilyn has been very fruitful in the kitchen.  She baked a banana loaf and cooked Budae Jjigae (Korean Army Stew) for dinner complete with Samgyupsal gui (grilled marinated pork belly), Gyeran Mari (egg roll), Musaengchae (Spicy Radish Salad) and organic kombu in dashi soup.  Everything was delish but the banana loaf was a failure this time – it turned out unexpectedly with a texture similar to pudding / kuih. Even after baking it in the oven for over an hour, the loaf felt jiggly when I removed it from the oven.  From the outside, it looks like a successful loaf of fluffy banana cake but once sliced, it looks like banana pudding / kuih pisang 🤨

Budae Jjigae (Korean Army Stew) – the soup is made using the homemade Gochujang that she made a few days earlier. She also added dashi stock (Melaleuca brand), dried shiitake mushrooms, lots of fresh radish, cabbage, onions and organic kombu to cook up a very flavorful pot of soup.  It’s up to you what you want to put into the soup and we used fish and crab meat balls, an assortment of fresh mushrooms, eggs, organic soft tofu, 2 packets of instant noodles and a handful of organic glass noodles.

Samgyupsal gui (grilled marinated pork belly):

Organic kombu in dashi soup:

Gyeran Mari (egg roll):

Musaengchae (Spicy Radish Salad):

I’m still craving to dig into a less sweet sublime banana loaf but the tenacious side of me keeps preventing me from ordering it from my regular homemade banana cake seller on Facebook.  Each time I’m about to Whatsapp the seller, the other side of me keeps reminding me that banana cake’s loaded with sugar, butter and white flour  and haven’t I forgotten that my cholesterol reading is high?! Dang the genetic high cholesterol!

 

No. of times viewed = 28

RMCO Day 53 ~ Saturday, 1 August 2020

I love Saturdays simply because Maria comes in on Saturdays.  Maria has been our part-time helper for the last 8 years. She used to come in 5-6 times a week but because we’re on an austerity drive now, a consequence of the MCO and RMCO (and possibly another MCO/restriction order if Malaysians don’t behave and don’t adhere to Covid-19 SOPs), we have to prune off unnecessary expenses.  Part-time helper is one on the list. When the pandemic eases off and hubby’s business rebounds to how it used to be, our helper can come in 5-6 times a week once again. For now, I’ll have to soldier on.  Oh. My. Poor. Hands.😓

I first heard of the term “austerity drive” when I worked in the bank some 20 years ago, when the bank I worked in had to implement some austerity measures to cut costs due to recession. That was circa 1997 or 1998.  So I learned a few tips and tricks to cut costs from the bank and from my parents, who also had to invoke a host of harsh cost cutting measures during the recession in the mid 1980s when my dad lost his job.  I can splurge when times are good and I am also able to ride out a humble lifestyle with no luxuries.  I am resilient and so are our girls. I’ve always been drilling into their heads to be thrifty and to always always have as much savings as they can for rainy days like this darn pandemic. Because it sucks and rips your entire dignity off your soul to have to borrow money from friends and relatives. This is something I wish I never have to do but if this pandemic and MCO never ends, I’m not too sure about it. Well, maybe half the world population would be dead by then 😪

As Maria is around to help us clean up, we could cook up a storm! 🤭  I dug out the packet of rack of lamb that hubs bought about a month ago and told our baking queen the menu of the day. She’s always more than happy to cook, especially new recipes. She spent almost the entire afternoon in the kitchen — first with making Taiwanese sweet potato dessert and then seared the rack of lamb.

Pistachio crusted grilled rack of lamb:

My house rule is: if you want to eat, you have to help out. And I roped in the littlest brat to make mashed potato.

Alycia the ‘tai siew jie’ (big princess) with royal fingers who doesn’t like kitchen work was roped in to cut a big cantaloupe.  With an inflamed wrist, I have to delegate all the heavy duty chores to the girls whilst I stand, supervise and do spot cleaning 😁.  OCD me will freak out at any crumb, juice, sauce and food remnants on the floor. The ants in our house seem to have bionic sensors as they would come and feast on even the tiniest piece of food crumbs within 5 minutes of dropping it on the floor!

Midas touch – this girl seems to have magic in her hands. Everything that she dishes out is delish!

Pan seared + oven grilled pistachio crusted rack of lamb with sides of mash and grilled carrots, celery and garlic.

Hubby’s friend went to Seremban and gifted us a famous Lucky King chicken curry bun. Gawd, it’s humongous! One bun is enough for 3-4 eaters with ravenous appetite. The chicken curry is such a delight and very flavorful. We had this for dinner as well.  Yummsss!

A very pregnant bun with a huge packet of chicken curry within.

But mil and I were not too comfortable eating something that’s cooked with aluminum foil and plastic. The chicken curry is wrapped in a plastic bag and a layer of aluminum foil is then wrapped over before the bun is baked  🥶 😱. Imagine the chemicals leached out into the food!

Someone couldn’t wait to mop the curry sauce with the bun:

Photobombed by the hangry brat:



No. of times viewed = 36

RMCO Day 49 & 50 ~ Tuesday & Wednesday, 28 & 29 July 2020

These yummy goodies from hubby’s shop came at the right time as my post-Carpal Tunnel Syndrome right hand is inflamed and dang painful resulting from over-usage during the MCO (too much repetitive movements from house chores and washing after cooking 2-3x a day) when our daily part-time helper couldn’t come.  Yesterday was another cook-free day for us, a day for my right hand to rest. I guess I’ll take the easy way out again tomorrow from hubby’s kitchen😁🥳

Mee Siam:

Ayam Masak Lemak (Chicken curry):

Stir-fried mixed vegetables with fresh shiitake mushrooms:

Ikan (Mackerel) masak cili berlada:

Acar Rampai:

Traditional Rainbow Ghee rice / Nasi Hujan Panas:

My ultimate kryptonite – angku kuih and all types of fattening kuih muihs 😆

Will need to see a physiotherapist soon  😥

Sherilyn’s lunch box today, which she cooked last night:

Gaji-namul (Korean seasoned steamed eggplant) and
Gyeran Mari (Rolled Omelette)

These are our favorite Bapsang (side dishes) whenever we have Korean. They’re very easy to prep, healthy and yummy.

Gyeran Mari– thinly pan fried eggs rolled up with Japanese rice and kombu (from the Dashi that she made) seasoned with soy sauce and sugar (optional).

Gaji-namul — steamed egg plant, minced garlic cloves, chopped scallions, soy sauce, hot pepper flakes/chili flakes, fish oil, sesame seed oil and toasted sesame seeds all mixed together.

She made extra eggplant for me, which I had it for breakfast this morning 😊

The food critic giving comments on Sherilyn’s rolled omelette 😆

Our lunch today is exactly the same food as yesterday as there were orders for Nasi Hujan Panas from his customers again today 😁 Tomorrow there are orders for 100 boxes of Nasi Lemak again but I don’t think we can stomach anymore spicy food.  However, if hubs calls me to collect extras from his shop tomorrow, it’s going to be hard to resist the temptation 🤭



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