Of non stop eating.

6 December // Songfa Bak Kut Teh

Sigh loved the ground nuts so much om nom nom so yummy. The preserved veggies weren't as good as Founder's though. :< Ahhh can't eat BKT without dark soy sauce so goooood.

 

7 December // Home, Gyoza no Ohsho, Merely Ice Cream

I made quinoa with Hoisin Teriyaki Chicken because I'm an indecisive bitch who couldn't decide between both flavours. Seriously guys. I love quinoa. It's sooo... yum. It reminds me of barley, but without the starchy texture. What I really want to do is cook it in double boiled soup. I have this gut feeling that it will be awesome.

Had Gyoza no Ohsho with C for dinner! I just can't get over how perfectly seared and crispy the base of their gyozas are, and how wonderfully chewy the skin is. Gah. And that fried rice? Perfect. Except for the corn bits. I don't like corn in my rice. :< Actually, I don't even like veggies in my fried rice at all.

Oreo Milk, Salted Butterscotch, Milo Fudge Cake. I cannot get over how perfect Oreo Milk is. I really need to make this on my own. S suggested blending oreo biscuits into milk to get the base flavour; I think I'll soak the cookies (without the cream) in the milk till they disintegrate then blitz the whole mixture. Along with a little bit of malted milk powder. 

8 December // Old Airport Road Food Centre

I cannot get over how huge that cup of barley is. And it cost me only $1.20. Seriously. And nope, I can't deal with cilantro. It's too horrible to exist in my life.

Homemade sweet potato ice cream adapted from this recipe! Changes I made as below:

• 300g Golden Australian sweet potatoes (steamed)
• 200ml Fresh milk
• 1 Heaped teaspoon Brown sugar
• 2 Egg yolks
• 55g Condensed milk
• 250ml Whipping cream

1. Steam sweet potato until absolutely tender, remove skin and chop into chunks. Blend sweet potato, milk and sugar until absolutely smooth and no chunks can be seen at all.

2. In an empty bowl, beat egg yolks with condensed milk and put it aside. Heat cream until it's nearly boiling, then temper egg yolk mixture before cooking into a smooth custard. (Coats the back of a wooden spoon and holds a line!)

3. Add in sweet potato puree, mix well and chill. I chilled mine for about 30 min in a ghetto double boiler style chiller in my sink because my fridge was absolutely full.

4. Churn in ice cream maker! Mine was done in about 25 minutes.

5. Transfer into a container and leave it in the freezer for a couple of hours to harden up!