We have been having a couple of lovely meals at home in recent weeks that I think I ought to write about now, rather than to wait, wait, wait, and then forget to write about it until months later.
These meals are good.
All of them.
They might be simple, yes, but they represent gratefulness and thankfulness and a quiet prayer of thank you for Faithfulness and Manna provided every day.
The first meal here is one that I will remember for some time to come.
I don't mean it to be a bad meal, mind.
Pad Krapow for $6.10 is not, and cannot, be a bad thing.
Not when there is substantial rice, not when the minced pieces of pork are well fried with just the right blend of spice and holy basil leaves, and the fried egg is done so beautifully that the yolk simply runs all over the rice when you break it with your spoon.
By all counts, it was a blessed box.
But two tired adults with appetites will find a single box insufficient- and that is where we were today.
Let's just say it was one of those days where the wallet and calculator needed to work overtime and mind, those days were tiring and not so kind.
I'm pretty sure I cooked myself a bowl of noodles after this was finished.
But I didn't take a picture.
The pictures of ChaletYums this time include some new dishes and new foods that we have made.
Like this bowl of porridge that I have now come to appreciate and love.
It was quite unexpected, really.
I had not thought that minced chicken porridge cooked in the Little Black Grill could actually be this good. The texture was a bit like mui fan, but with oyster sauce, fish sauce, spinach, some other sauce and without the gravy.
The addition of frozen spinach in the porridge made a whole lot of difference.
Not just visually, taste-wise as well.
Same too for the handful of frozen mushrooms which we add into our plates of beef fried rice.
This is another dish that in recent weeks I have come to genuinely appreciate and love.
There is something satisfying and delicious about the fragrance of beef fat tallow when it gets mixed together with rice. The fragrance, very much like grilled meat, is filling, comforting yet clean all at the same time, with a warmth that is actually quite hard to describe.
To put it simply, I love how the beef slice is crisp and the rice grains smooth and oily all wrapped up in the oil of the warmed-up fat.
Every bite is delightful, made better by the crunch of organic pumpkin seeds that add texture, plus that very slight hint of burnt burnt taste that goes into the rice, creating even more variation to the already rich and fragrant meal.
Besides the beef fried rice, another new addition to the meals these days are the organic chicken nuggets ordered frozen from Redmart.
These are so good, I tell you.
I am the kind who doesn't mind a chicken nugget when I can get a good one, so having these in the oven really made me smile. There is something charming about seeing a childhood snack arranged so prettily on a plate with the jars of mayonnaise and truffle paste waiting by the side.
Come to think about it, I wonder if there are variations of McDonalds' sweet and sour sauce that one can have.
Will plum sauce taste just as good, I wonder?
We have had our chicken nuggets all on their own.
But we have had them with leftover Hong Kong Noodles as well.
Of course, there can be no ChaletYum meal in the house that does not include instant noodles.
This one I think is Indomie with loads of chili oil, no seasoning, a sprinkle of pumpkin seeds- it makes a difference- and a dash of pepper.






