This was Wednesday, 2 days before Lunar New Year. After morning walk, we stopped at one of our regular coffee shop for breakfast.
We ordered and shared a plate of wonton noodle with curry pork rib and minced pork dumplings (wonton). Then hubby bought a Chinese cruller or youtiao to eat with his coffee.
Papaya for pre-lunch.
My lunch: Took out 1 curry puff, warm up in the oven.
Lots of filling: a quarter hard boiled egg, chicken, and potato.
Hubby's lunch: Mamak rojak (pasembor) and iced unsweetened black coffee.
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Home cooked dinner.
There was a tub of home made pickled (salted) mustard green (hum choy) in my fridge. I almost forgot about it. I took half to cook with minced pork, tomatoes and chilies.
Fried 2 slices of grouper fish.
We had plain rice porridge with the fried fish and salted mustard green savoury dish. It was a very appetizing dinner. I kept half the salted mustard green in the fridge for the next day's dinner.
Salt is good for seasoning.
But if it loses its flavor, how do you make it salty again?
You must have the qualities of salt among yourselves
and live in peace with each other.
(Mark 9:50, New Living Translation-NLT)
