I love you. December

 One Fine December Sunday morning.

Went to a dim sum brunch at The Ritz Carlton meeting up with A & B. 

I haven’t had a meal with B, a good friend in 16 years. With A, an ex-client, much longer. Foie gras dumplings were served with love at the table. The highlight was confirmation of a love secret never shared.

After brunch I floated from the Ritz, through StarHill onto StarHill Road mingling with the tourists, to the MRT Station leaving a trail of Stardust in my wake.

I boarded the northbound train sitting shoulder to shoulder with immigrant workers sharing a Sunday afternoon ride together in the cool comfort of the new coaches. Seven stops later I alighted at my destination descending among the locals in the upmarket suburb of KL at an evening market waking up to the night. I wandered around, stardust still in tow, as I picked up some coffee and a cup of strong long black brew while resting my legs in the shadow of a local artisan cafe- Shadow cafe* (English translation of a Malay name).  

Kueh Koci:Pineforest

Abu Abu- PineForest

Caffeinated and well rested, I walked away from the shadow with a bag of my favourite arabica blend from Gayo Mountain, tucked under my arm. I took to the streets again taking another route to ply the five-foot way of the rows of shops walking and meandering through the stalls of the evening market, picking up some local Kueh from very friendly local staff at one of the more serious authentic Malay restaurants fronting the main thoroughfare. I found what I was searching for- nuggets of Kueh Koci and a bonus Abu Abu, both precious as gold. I paid RM4.50 for three pieces of delicious nuggets. I paid in cash as well as compliments to the kakak who made the kueh and explained Abu Abu to me. Clutching my newly acquired treasures I then floated across the main road ducked under the pedestrian railing and ended up in Mr. DIY to find my ice lolly maker and quickly left to forage for food in Hero Mart. 

Bypassing the swanky Kenny Hills Bakery filled to the brim with the gentry drinking hipster coffee and eating overpriced bread, I slip into the speakeasy side entrance of the super mart to Manchu-purveyors of fine pork stuff. I spot good cuts and roast pork belly on sale. Made a note to return for pork belly cuts next time. Bought a big beautiful Nyonya dumpling wrapped in bamboo leaves. Another treasure to relish. 

Also spotted CNY goods already on sale alongside Xmas goodies which can simply mean that CNY will be soon after Xmas & New Year. Be prepared for jingle bells and prosperity drums playing in the air. 

It is the end of the year and soon the start of a new one.  It is indeed the most wonderful time of the year. 

Go on make it wonderful. We made it to December y’all!

Merry Christmas, Happy New Year and Gong Xi Fa Cai in advance. 

I love you. My secret sandwich.

 My lettuce, tomato, egg, cheese, gherkin and ham sandwich.  

I believe everyone is creative, (ie. can create something) and when pursued consistently, will yield satisfying results, for the creator.

Prior to recently gaining some measure of satisfaction in the home culinary field, I have often prided myself with the ability of making some pretty formidable sandwiches. Except in those days, my creations have been accidental, mainly comprising leftovers and improvements. This time, my sandwich dinner was pre-meditated (invaded my meditations as well) days ahead.

The key to a good meal is preparation. And I was prepared. All my ingredients were laid out on the kitchen counter so I won't miss out on any of my intended players.

I start with prepping and slicing the tomato, pickled cucumber, romaine lettuce, grate the block of aged cheese, and mix the mustard powder with the right amount of oil & water.

Then I line my small pan with premium unsalted butter and proceed to lightly brown the slices of bread in the heated pan. This gives the soft fluffy bread more rigidity to hold the impending load of goodies. Once done, I arrange the accompaniments on the slices of bread with great care, sequence and precision. On the bread, a bed of lettuce, sliced tomatoes, pickled cucumber slices, grated cheese. 

Then I butter the pan again to crack two eggs, one at a time, frying them until they can "fold over easy." Flip them over a couple of times, then I gently lay the hot folded fried egg on the grated cheese allowing the heat to melt the cheese. Then comes the slab of fresh french ham over the freshly fried egg, freshly mixed mustard is applied on the ham, finished with another leaf of lettuce and topped off with the other slice of bread. The bread knife turns the square to triangles. Two squares yield four triangles. Those triangles must have been equilateral because the tastes were finely balanced and equally distributed.

All went into my mouth, down in a flash, like circles disappearing into my belly. I'm a happy puppy.