#Chilli Paste

[buffetlicious]

Also from Choo Chiang Roasted Meat Noodle House (珠江烧腊面家) but this time is Roasted Chicken & Pork Rice (烧鸡烧肉饭). You see, this “roasted” chicken is in actual fact deep-fried but over here in Singapore and Malaysia, everyone just called it roasted chicken (烧鸡).

[irenasang]

Stir fried chicken and curry paste

[identifying-cellphones-in-posts]

sorry if you've already answered this but what's your favorite phone to repair? I used to work in phone repair and I miss it so bad 😭

This is such a fun question! I love working in phone repair so I totally get it :)

If I had to choose a device I guess it would be the iPhone 11. It's not particularly fun or anything but definitely the easiest for me personally!

Issues are pretty easy to diagnose and fix on an 11 compared to the rest of the iPhone family, and the shields are more consolidated so even just a screen replacement only takes me like >10 minutes to do. Back glass is a breeze cause there are no magnets to fight with while chipping, and there is no wretched 5G cable to cause catastrophic problems :)

[ravenkings]

it's the first day it's like actually chilly outside this fall

[starlit-roses-ships]

ha ha yeah I’m totally fine what do you mean (just finished crying at the thought of my f/os genuinely loving me with the same intensity that I love them)

[doginprogress]

Sporks sweater came today, so she’s ready for when fall finally arrives and it’s no longer 80 degrees outside 🥵

[askwhatsforlunch]

Chilli, Pepper and Tomato Mussels

These Chilli, Pepper and Tomato Mussels, hot with home-grown chilli and fragrant with garden pepper, tomato and herbs, remind me of the delicious kūtai I ate when Ava took me to Gusto, one of her favorite restaurant (with a superb view!) in her hometown of Ngāmotu New Plymouth, back in March. Which mean, I shall definitely cook this dish for her next time we're together!

Ingredients (serves 1):

about 905 grams/2 pounds fresh mussels

120 grams/4 ounces unsalted butter

1 small onion

1 fluffy sprig fresh rosemary

half a dozen leaves Garden Sage 

2 bay leaves

1/2 tablespoon olive oil

1 garlic clove, minced

½ Garden Chilli Pepper 

¼ red Bell Pepper

1 heaped teaspoon tomato paste

1 large, ripe tomato, rinsed

4 sprigs Garden Chervil 

¾ cup dry white wine (such as Sauvignon Blanc, Chenin Blanc or Chardonnay)

Wash mussels thoroughly, gently scrubbing them with a clean sponge to remove any dirt and grit. Remove the stringy beards from the shells as well. Soak in clean water, a couple of minutes. Drain. Repeat, twice. Set aside.

In a large heavy-bottomed pot, melt half of the butter over a medium flame. Finely chop the onion, and add to the butter once it’s foaming. Sauté, a couple of minutes until softened.

Finely chop the soft top of the rosemary sprig, keeping the bottom whole and Garden Sage. Add the chopped herbs and both bay leaves to the pot. Cook, 1 minute more.

Increase heat to medium-high, and stir in mussels, coating in the butter and herbs. Cover with a lid, and steam, about 6 minutes, until the mussels start to open.

Using a slotted spoon, lift mussels out of the pot and into a large bowl.

Strain leftover liquid through a fine mesh sieve, into  a bowl.

In the mussels pot, melt remaining butter with olive oil. Add garlic. Cook, stirring over medium-high heat, until just softened, 1 minute.

Finely chop Garden Chilli and Bell Pepper, and stir into the pot. Cook, until softened, a couple of minutes. Add tomato paste. Cook, 1 minute more.

Dice tomato, and stir into the pot, along with its juice.

Finely chop Chervil, and had half of it to the pot.

Return mussels to the pot, stirring well, coating in chilli and tomato sauce. Stir in Sauvignon Blanc. Pour about 1/3 cup strained liquid back into the pot, making sure to discard any leftover sand. Cover with the lid, reduce heat to medium, and simmer, 4 minutes more.

Serve Chilli, Pepper and Tomato Mussels hot, topped with reserved Chervil, with toasted Sourdough and a glass of chilled Sauvignon Blanc. Bon appétit! 

[emotinalsupportturtle]

'cooking' in uni be like, open a tin, defrost that thing and make whatever instant-cook carb you have lying around (instant noodles/quick cook pasta/cous cous*) put salt, put pepper, bam

[inkopolis-connection]

Jalea! He's singing "Raining in Manila"

(more like "Raining in Bankara")

[mumblelard]

still singing the old work songs or my life without molecules

clarice doesn't dream of labor either, just look at her dance

[therosecrest]

[buffetlicious]

This pack of Roasted Duck & Pork Rice came from Choo Chiang Roasted Meat Noodle House (珠江烧腊面家) in Chong Pang. Mum would typically ask for the drumstick since this is the choicest part of the duck. Also in is crispy roasted pork with slices of cucumber, savoury and fragrant rice.

[vangoggles]

groceries are getting so fucking expensive but at least we can still have chili cheese fries...

[roses-and-elixir]

Something about mac and cheese I just can’t

[inga-don-studio]

Walking home in the middle of the night through dense fog just does something to me. Whatever part of me that yearns to be a crytpid revels in the sense of blending into everything else concealed in the fog.

[daisychainsandbowties]

i will make you eggs, little casper. CRONCH

i've actually been an absolute chef the past few nights 😳😳!! and nobody at all helped me or gave me instructions or reminded me that you can cook food in things other than water. you can, in fact, stir fry things in substances besides tap water and hot sauce. and you can, in fact, cook vegetables along with whatever random piece of fish you've scavenged off the side of the road like a mongrel beast