Breakfast: Unpacking the takeaway.
Vegetarian Pan Mee, hand made flour noodle with spinach and vegetarian ham, in a hearty, slightly oily broth.
Meaty Pan Mee, with salted dried anchovies on top. It’s in a block because it was takeaway from a plastic container.
Dried chilli paste, to go with the Pan Mee.
Fried Beancurd Skin. Supremely oily.
Fried Fish Cake, served with a thick sweet chilli sauce. I dipped my beancurd skins in it. Yum.
Eve and her after-school meal. Micky D represent. They have twisty fries here.
They brought me back an Oreo McFlurry. Which is cool, because I was thinking about ice-cream.
Woo. Dinner time.
Restaurant Teow Chew Porridge. Pretty wide selection of side dishes.
Stir-fried spinach with garlic and chilli.
Potatoes with minced meat, cooked with black sauce, soya sauce and sugar.
Stir-fried long green beans with minced meat.
Salted vegetables, a common accompaniment to porridge. Asian porridge is made by cooking rice in a higher water ratio than usual, without salt. Thus, ham choi is a perfect side dish.
Hard boiled eggs, drizzled with thick soya sauce.
Fried semi-firm tofu, drenched with thick soya sauce.
Fu Chuk, sugary soya bean milk with barley. It can be both a dessert and a warm drink.
I had porridge.
Others had rice with soya sauce.
Salted dried turnip omelette. Seeing a trend with the salt yet?
Fishcake wrapped with egg. A new menu item, on the house.
Steamed minced meat with salted dried turnip. I used to love it when my mum made this. But…. now I’m a vegosaurus.
Zai Jian (goodbye) everybody.