Without me getting to squeeze in another blog post. Gaaaah. I promise October's going to be different. Or maybe not. Anyway, what I've been up to:
Meet Lorenzo Junior (clicky here for the original Lorenzo).
My efforts to find a Krups drip coffeemaker in Singapore were all in vain, so I had to settle for a Braun Cafe House. As tempting as it is to get one of those fancy Nespresso machines, I am actually more of a coffee addict than a coffee connoisseur. I want brewed coffee, and I want it in huge quantities. It simply does not make sense to buy a machine that churns out a single cup of joe for 90 cents a pop, whereas a drip coffee machine would be able to produce 6 cups of coffee everyday for a month with a 12-dollar bag of beans (my favorite is Starbucks Verona). I also want my coffee to go, so I bought a thermos canister which keeps it piping hot until 3 in the afternoon when I most need it.
We also finally got around to getting an LPG tank for our stove, so now I can cook!
Recycled leftovers for Sunday brunch. Italian sausages, potatoes, and onions with a hefty dash of cayenne pepper. Shown here only because I think it looks pretty.
But the first challenge is and always will be adobo. I had to eat adobo for a week in an attempt to perfect my Singapore version (Japan version here and here). I cook adobo the only way I know how - full-fat. And I'm pretty pleased with how it turned out.
I started with a pack of pork belly and a pack of pork "soup bones" - the former for the fat, the latter for the flavor. I placed them in a saucepan together with lots of apple cider vinegar, a handful of whole garlic cloves, peppercorns, a hefty dash of cayenne pepper, and salt. No bay leaf, because I don't like it. The soy sauce will come later. I left this on the stovetop, covered, until the pork is verrrrry tender. I'd say it took about 2-3 episodes of Modern Family.
Afterwards I fished out the pork into a bowl and coated it with soy sauce (I used light soy sauce, only because I had no idea which one to choose from the gazillion types of soy sauce available here). And then I drizzled olive oil into a skillet and fried the pork pieces until they're deliciously brown. See? Full-fat. And then I mixed whatever soy sauce is left in the bowl with whatever vinegar is left in the saucepan and poured this onto the skillet. Yum!
I made a pretty big batch for one person, so the next day I reheated the leftovers and added water spinach and voila! Instant adobong kangkong.
I made a second batch because the first one was a tad bit salty, and I did the same thing with the leftovers, but this time I used string beans - instant adobong sitaw. ^^
Needless to say, I now have to hit the gymn to try to undo the effects of adobo week (but it was goooooood).
Oh, and no month is ever complete without a couple of low-EQ purchases, yes?
Super comfy wedges at 20% off. No further explanation necessary.
Two Oakley shades for (less than?) the price of one. I blame my ex-officemate who also ended up working here in Singapore and apparently is a very very good enabler. But I did get a very good deal on these two so I'm not complaining.
And neither are Eeyore and Puck. ^^