♥️ Circuit Breaker Makan Thread HERE WE GO! ♥️

[Lala81]

1 hour ago, Jman888 said:

sweet potato balls, use glutinous rice flour so more QQ texture.

 

How you eat this ar? As a dessert? 

[Wolfverine]

Sago pudding again!

 

[Lala81]

Lunch. 

版面 in kimchi jiggae. My favorite type of fish cake. Japanese chikuwa. 

Really miss this. 

Edited May 31, 2020 by Lala81

[Credor]

Jap Curry rice + prata

 

 

[Lala81]

Just now, Wolfverine said:

Sago pudding again!

 

Where's the 蜜瓜 lol？

[Jman888]

14 minutes ago, 13177 said:

Cai png for lunch. Whole CB period no dabao cai png at all. 😂

even buy from outside also no colour one

 

[Blueray]

Today a bit hungry ...

[Discoburg]

Mos burger.

[Lala81]

Lunch prep actually didn't take very long. But was being humbled by this whetstone. 

Tried to sharpen my knife and my paring knife using this. But haha the more I tried, the duller it became. Tried to read a bit more but still failed attempt. 

Quite humbling and frustrating. In the end gave up cos need to prepare lunch Liao. had to use my tungsten carbide sharpener to get my knives usable again. 

[Lala81]

4 minutes ago, Jman888 said:

even buy from outside also no colour one

 

Yeah but this kind. U know probably not too salty. But also bit no flavour haha. 

[Jman888]

12 minutes ago, Lala81 said:

How you eat this ar? As a dessert? 

eat as snack, while watching tv, playing mahjong, surf mcf

 

[Lala81]

Just now, Jman888 said:

eat as snack, while watching tv, playing mahjong, surf mcf

 

Like I said earlier. Sweet potato plus glutinous rice flour. Really hard to digest haha.  Super filling. 

[Silver_blade]

Reheat leftover bee hoon & curry +
added peas, crab sticks and fuchow fishballs. Lunch was a bit too much for me. Underestimated the amount 🙂

 

 

[13177]

14 minutes ago, Jman888 said:

even buy from outside also no colour one

 

I am not a colourful person ma. No choice la. 🤣

[Myxilplix]

On 5/29/2020 at 9:19 PM, Heartlander said:

I love to watch the videos by the guys:

 

I love Guga, he's my go-to for sous-vide cooking.

Anyways, Saturday night requires a steak and i had one more flat iron in the freezer. Took it out to thaw in the fridge on Friday.

First we season. Pepper, salt and garlic powder only. Almost 600grams of yummy beefs right there.

Then we bag and sous vide. 55 degrees, this one was about 1 hr 20 minutes (abit rushed for time, i usually prefer 2 hours).

Then pat dry and ready for the sear. I know it doesn't look that good right now....

End up the money shot slightly out of focus lol. Wifey roasted up some brussel sprouts to go with it.

[13177]

10 minutes ago, Lala81 said:

Yeah but this kind. U know probably not too salty. But also bit no flavour haha. 

You are right, i cannot take too salty  and over flavour stuff if i do not want to end up suffering on my health. My doctor say one. 😓 So no choice, all my food always dull and no colour kind. 😂

[PSP415]

7 minutes ago, Silver_blade said:

Reheat leftover bee hoon & curry +
added peas, crab sticks and fuchow fishballs. Lunch was a bit too much for me. Underestimated the amount 🙂

 

 

Haiz

U are one of those who can make simple leftovers look atas on photos.👍

Its a skill and definitely a good retirement hobby that can pay for a few nice meals. 

Me no patience. Take phone, can see fats, i mean, food, touch screen button and there. My makan. Only thing is i try not to let ppl see the clutter on dinning table in photo. 😅😂

Thanks for making your every meal so appetizing.

Stay safe 

Cheers 

[Carbon82]

18 hours ago, Lala81 said:

That's bought?  Never hear before. Interesting. 

 

18 hours ago, Tohto said:

How you cook the duck? 

Neighbour bought it online and pass 1 to us. A far cry from the one I had in China many years back. 

This is supposed to be the pleasant version of Peiking Duck, selling along the street type of roast duck. 

The China version is very crispy, and have an unique taste (quite different from the Roast duck we have here).

Let me see if I can something online later. 

BTW, 淮山粥 with carrot and King mushrooms.