Dinner was freezer to steamer with dim sum bought from SHC.
Lotus rice, taste not bad but portion sibei small, it's so expensive.
Yam and prawn rolls. Not a fan of it but hubby wants, ok with the taste.
Char siew bao were awesome, but the black charcoal duck char siew were heavenly.
Infused with aroma of charcoal, it's juicy and flavorful, really really delicious.
Wanted to order these black golds again but hubby don't allow.
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Date: 30/07/2020 (Thurs)
Clear fridge with the last serve of teriyaki scallops with soft rice.
It's always easy and fuss-free to eat alone.
Having expensive peaches for the first time in my life.
Becos of COVID, we had eaten so many different types of food without travelling.
I can't find any decent recipes for my purple cabbage in the fridge, but found that it can be juiced.
So I did exactly the same. The color was wickedly beautiful. The raw taste of cabbage was nicely mellow down by pears, yummy.
Dinner, I had to get rid of the expired mala sauce, so made mapo tofu which I am already very familiar with.
Tori chicken was great, should had made more but I was left with the last piece of chicken leg.
It's insane yummy, on par with ToriQ. I am running out of the sauce though, need to stock up.
Can share the recipe for the teriyaki chicken?
ReplyDeleteSorry for the late reply, I forgotten to check the comments.
Delete1) cut boneless chicken thigh into cubes
2) marinate with salt & pepper and cornflour, sit for 30mins to 1hr
3) spray/brush with some oil, put in oven grill or pan grill, brush on yakiniku sauce every 3 to 5mins. Cooking time around 12 to 15mins depending on the heat of your grill.
4) optional, topped with shredded seaweed or sprinkle some sesame seeds.