We had Singapore-style chicken rice. That chilli is especially good. Spicy and not sweet.
I tried out my new loaf tin and it’s a bit longer and narrower than I’m used to (it’s a Pullman tin) so I had to split my tangzhong bread into smaller sections. Also, made a Nutella babka with the tangzhong.
Also, made a sourdough. So we’re stocked up on bread this week!
Also, I don’t always order from Weee! (they’re an online-only Asian grocery that really took off with the pandemic) as sometimes I pop into the Asian supermarket (luckily we have a few nearby). But I feel like the produce from Weee is often fresher than some in the supermarket. And the price is good, comparable (maybe slightly cheaper?) to the supermarket. I ordered baby bokchoy, broccoli, cauliflower, Persian cucumbers, cilantro, green onion, carrots, Asian pear, as well as frozen dumplings (this pork, scallop and shrimp ones are my favourite), and tried a pork snack that tastes quite a bit like bakkwa (a kind of sweet/salty grilled pork that’s popular in Singapore).
A Thousand Beginnings and Endings – edited by Ellen Oh
Milk Fed – Melissa Broder
I just downloaded a new audiobook but haven’t started it yet.
Eating and drinking: I made steel cut oatmeal with cranberries for breakfast on Sunday and have leftovers.
I feel like I’m in a bit of a cooking rut….I’ll have to go and find some inspiration online or something!
Maybe I’ll try to cook some char kway teow (a Singapore-style fried noodle dish). I have to cook up some asparagus so maybe I’ll grill it and also throw in some chicken drumsticks for an easy oven dish.
Bone in the Throat – Anthony Bourdain
Show Me A Sign – Ann Clare LeZotte
The Promised Neverland Vol 1 – Kalu Shirai