Indonesian Rendang Paste With Pork And Potato

A morning with gloomy sky but the weather was warm and humid.

7:20am - facing the Kledang Hill.

On the way back, hubby bought a packet of economy fried beehoon with fried egg and sambal from the roadside stall.

That morning, I prefer to eat toast with jam.

After I finished the apricot spread, I opened the orange and ginger spread. I love these because of the fruit chunk in the spread.

That morning I harvest some chives buds.

For lunch, we had noodle (mee sua) with the leftover black chicken herbal soup.

Something was wrong with one of my brinjal or aubergine plant.

The leaves started to turn yellow.

This plant which is from the same pot is normal, so I discarded the one with the yellow leaves.

We received 5 steamed buns from our neighbour which we kept in the fridge for the next day's breakfast.

This hibiscus is happy with the warm weather, has been flowering none stop.

I stock checked the instant pastes I had and decided to use the above Indonesian rendang paste to cook rendang using pork and potatoes.

I also added in turmeric (kunyit) leaves, thinly shredded to the rendang.

Blanched baby choy sum and home grown chive buds, drizzled with garlic oil, oyster and soy sauce.

Appetizing dinner for 2 people.

Mural on the concrete wall of a nearby Chinese school.

The Chinese character means filial.

Linking to Monday Mural.

The character of even a child can be known by the way he acts

- whether what he does is pure and right.

(Proverbs 20:11, The Living Bible-TLB)