Today's Sunday, it's sunny and 29 C. SM has cooked Bak Kut Teh (BKT) for mom who has just had her eye surgery and we are bringing the BKT to visit her. The BKT formula is from 余仁生 and the taste result is quite good.
Whilst we are at mom's we take the opportunity to pick some figs from the trees and they are amazingly sweet. SM says she wants to use the fruits to make jam. She's good at that. It' handy to have a cook around the house.
Before going to the market to buy seafood we decide to have lunch at Chef Lagenda on Pin Oak Cres. We always go to the nearby Laksa King but have never been to this restaurant. Chef Lagenda is run by a Malaysian who hails from none other than Ipoh. Ha ha.
So sweet that the bees are having a whale of a feast .....
SM cooking the figs to make jam
I like their curry laksa. SM finds it too creamy or lemak.
The CKT is a little oily but has 锅气 to the point it tastes slightly burnt. That's the hallmark of a great CKT. And it definitely has 猪油渣 in the dish.
And brekie was bread made by SM. There is this bread that she mixed purple potato in it. This SM likes to try new recipes all the time. She gets a thrill out of it.
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