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alwayseating alwayseating

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alwayseating  Irene Thye. Originally from Taiping, Malaysia. Lived/worked in Miami, London, Honolulu and finally settled/married in Sydney in 1977.

1) Eggplant getting a bit old and wrinkly, cooked it with onions, garlic, chopped/minced chicken, chopped salted fish, chillies, brown bean sauce etc. Happy with it as it's not as oily as the ones you get at most restaurants.
2) Hubby loves Kaya Puffs so I brought back more from my recent second trip back to Taiping. The shop had recommended reheating in the oven before spreading butter on the base but I topped the warm Kaya Puff with thick slices of Lurpak butter ๐Ÿ˜‹ like Kaya Toast ๐Ÿค”

Simple family dinner after 2 months away! Freshly made Laksa paste, sambal and chicken stock, all prepped in the morning.
1) Hubby's bowl of Chicken Laksa. Looks spicy hot but not really as I had used mild bullhorn chillies in the paste. DIY garnish of Chicken, Daun Kesom/Laksa Mint, ordinary mint and sambal.
2) Stir fried Hokkien Noodles with Pork & Choy Sum, garnished with crispy pork fat. Using fresh egg noodles instead of Hokkien noodles as it has better taste and texture.

1) At the Good Food & Wine Show. Don't think that suckling pig is enough for the long line of hungry๐Ÿ˜‹ humans.
2) Champagne High Tea ๐Ÿพ๐Ÿฅ‚ #citibank #invite #darlingharbour #icc

Chef Ken has done it again๐Ÿ˜‹๐Ÿ‘
1) Yam Ring. After tasting so many yam rings since I first fell in love with anything yam/taro I've finally found the BEST Yam Ring๐Ÿ˜‹. Think you need to preorder. So good!๐Ÿ‘
2) Another BEST - Bak Kut Teh/Herbal pork ribs soup, made with fresh Chinese herbs๐Ÿ‘
3) Lor Mai Kai/Steamed Savoury Glutinous Rice. There was also Spicy Fried Bee Hoon and Lorbak! ๐Ÿ˜‹
4) Dessert - Bubor Pulot Hitam/Black Glutinous Rice with coconut cream. Freshly fried hot sesame balls with hot๐Ÿ‘red bean filling. Supposed to start reducing my sugar intake but couldn't resist ๐Ÿ˜‰
Thanks Simon Goh, Chef Ken and team!
#chintariamoodforlove
#malaysianfood #yamring #bakkutteh

Lunch with hubby near his work place ๐Ÿ˜„
1) Friday's special - Har Mee. Not used to the big serving sizes in Sydney after the recent Malaysia trips.
2) Stir fried Sar Hor Fun mixed with thin rice vermicelli.

Last meal/lunch in Taiping 2 days ago.
Enche Kabin/Crispy Fried Chicken๐Ÿ—๐Ÿ˜‹ seasoned with spices served with a dipping sauce which has changed since I last had it, prefer the previous sauce made with Worcestershire sauce etc.
Nasi Goreng with fried egg.

After 3 trips within 2 months ๐Ÿ˜ฎ lots of sightseeing, catching up with my siblings and over-eating, it's great to be home, to hubby, to cooler weather and 'sensible' eating. A simple quick meal nearby.
1) Chilli soft shell crab dippers with freshly deep-fried mantou. Only $10. ๐Ÿ˜‹
2) Any 2 Gua Baos plus sweet potato fries $15 ๐Ÿ˜‹ We had their popular Crispy pork & Crackle and Karaage chicken.

That's about a kg. size Mango of the Kum Loong/Golden Dragon variety. RM8. So good! Fragrant, sweet, smooth texture with a crunch๐Ÿ‘
If only I can harvest this clump of fragrant ๐Ÿ’š Pandan leaves from my sister's garden and bring back to Sydney.

Crazy ๐Ÿ’š about Cendol ๐Ÿ˜‹
Top left is my favourite.
Bottom left is McDonald's Cendol Soft Serve ๐Ÿ˜ฑ RM2.50

1) Hainanese Chicken Rice, only in Taiping can one get it for RM5! The chicken was tasty and tender but the flavoured rice cannot beat Sydney's. Freshly made soy bean milk, only RM1.90
2) Ciku. I"ve never seen such big oes before! This one costs about RM6.50.

I can't eat hawker food every meal and everyday.... serious! Today my sister and I cooked side by side๐Ÿ’• Miss cooking and eating home cooked meals. While she cooked our mother's signature dish, Sar Keong/Sand Ginger Chicken using fresh Sar Keong root from her garden (top left) I experimented with Salted Egg Yolk Chicken using Knorr's Salted Egg Yolk Powder (bottom left) Served with brown rice and blanched Chinese greens๐Ÿ˜‹

Magnolia Ice Cream/Confection is as good as I remembered it so many decades ago! ๐Ÿ˜ฑ
This Coconut flavoured ice 'confection' is so creamy/lemak, tastes like freshly squeezed Coconut cream/Santan AND it is not very sweet๐Ÿ‘. Will be so good on top of a bowl of Cendol or Ice Kacang.

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