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What did you eat today? Best if you can also post picture(s)

#681 User is offline   Kingfisher 

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Posted 29 May 2020 - 10:57 AM

Home cooked Dinner of curry chicken and a side of stir-fried broccoli with pork belly over mixed brown and white rice. No potato in the curry as we ran out of stock.

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#682 User is offline   Kingfisher 

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Posted 30 May 2020 - 11:09 AM

Next day Breakfast was leftover curry chicken and a few slices of soft white bread. Simple yet fulfilling for the first meal of the day.

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#683 User is offline   Kingfisher 

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Posted 31 May 2020 - 01:45 PM

Tonight’s Takeaway Dinner from the Tze Char (煮炒) stall across the road. We started off with the Hotplate Tofu (S$10) with just six pieces of egg tofu and a couple of prawns. Pretty expensive, I will tell you.

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The Prawn Paste Chicken (虾酱鸡) aka Har Cheong Gai (in Cantonese) at S$15 is at least reasonably priced. This deep-fried mid wing chicken is crispy, succulent and fragrant though some might be put off by the pungent smell of the fermented prawn paste marinate.

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We love the String Beans with Dried Shrimp (干煸虾米四季豆) at S$10 for a small portion, which has ample crispy minced dried shrimp giving the beans the umami taste. This is one of the few vegetable dishes that I really enjoy.

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We cooked our own Mixed Brown & White Rice to go with the stall bought dishes. The fluffy rice goes well with the three dishes for a satisfying dinner.


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#684 User is offline   Kingfisher 

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Posted 01 June 2020 - 11:02 AM

This Garlic Ficelle from Country Brot by Four Leaves is to die for. Salty, buttery and garlicky without being too greasy plus it is crunchy on the outside and soft inside. Best of all, it is just S$2.20 for a big loaf. I washed down this French bread with a cup of chilled Honey Lime Drink.

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#685 User is offline   Kingfisher 

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Posted Yesterday, 08:15 AM

I like the Kung Pao Chicken (宫保鸡丁) from the Economy Rice or Cai Png (菜饭) stall near my place. I will usually pick it over the other chicken dishes because of the flavours and light spicy taste. Today I paired it with French fries & hotdog in sweet sauce and a serving of Bok Choy (Xiao Bai Cai).

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#686 User is offline   Kingfisher 

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Posted Yesterday, 08:22 AM

When mum prepares her stewed bamboo shoots, she would soaks slightly more than required. Because after slicing away those blemished parts, the resulting amount left will be considerably lesser depending on how much was trimmed off. This plate of Spicy Bamboo Shoot with Chicken was whipped up in no time with our home-made chilli blend.

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Together with Pumpkin Brown & White Rice, chilli bamboo shoots & chicken with a serving of stir-fried mix of Bok Choy (Xiao Bai Cai) & Kailan (Chinese Kale). This is my home-cooked dinner for the night.


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#687 User is offline   Kingfisher 

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Posted Today, 09:40 AM

With the circuit breaker in place, even going to the wet market is a chore as one can only go when the last digit (odd or even) of your identity card matches the odd or even numbers of the month. Say your last digit is 6, then you can only go on even days of the month. Going to the supermarkets isn’t any better as one have to queue to go in due to crowd control measure in place. So we ordered our seafood online and get the shop to deliver it to our house. Here we have frozen whole Saba Fish (Atlantic Mackerel). Was supposed to pan fry it but mum deep-fried them instead. Luckily, the fish was crispy on the outside and still juicy inside.

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For the Unagi (Freshwater Eel), we grilled it in the oven for 10-15 minutes at 160°C. The flesh was soft and tender but found it a little too sweet for me.

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For my Dinner, I added a small serving of stir-fried Bok Choy (Xiao Bai Cai) with minced pork to the fried saba fish and a portion of the grilled eel. Ate them all with some mixed pumpkin brown & white rice.


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