Chili Fever

I would never forget today in my life - the chili fever is on !

I will explain. Today's lunch is rice with, well, smashed chili. Smashed chili is a famous Burmese dish with regional dialects - Innlay, Rakhine etc. 

I underestimate the smashed chili that the Auntie made and mixed it very well with my rice. Wow !!! It is 3 x hotter than I expected - I ended up adding salt, more rice and a huge amount of sugar into my plate.

Yes, it was super hot.

Jerk Fruit - Best as Soup

Today's lunch was rice with Jerk Fruit Soup.

Yes, I really mean it. Jerk Fruit (the one which is quite similar to Durian but the spikes are less dominant) can be made soup. It went very very x 1, 000, 000 well with fried dried fish (dried fish are boiled a little, pounded and fried).

Unfortunately, in Singapore, we don't have the dried fish nor time to prepare that one so I had Jerk Fruit soup with rice along with fried soy bean paste.

In fact, I don't have time for cooking these days. The Auntie at my new place made that soup for me. So yummy !!! Thanks !

Sweeten Chinese Choy Soup

Back in Rangoon, we used to eat sweeten Chinese Choy salad. First, chinese choy is processed (a little bit boiled, I think), then mixed together with Gula Malacca paste and some fried garlic (many Burmese and Shan dishes use fried garlic). The result is so yummy salad dish.

However, when I got to Singapore, I met many people making another version of that dish using pork ribs, guala malacca (or sugar) and Chinese Choy. The taste is similar but this version is soup.

Today's lunch is such soup (Sweeten Chinese Choy Soup) and rice. The auntie (my land lord's mother in law) made that for her family and I got a jackpot. So yummy !

Chilled Noodle Was So Spicy

Today, in an attempt to reduce cost, I had my lunch at home. My lunch was rice with fried soy been paste. I didn't have time to prepare other dishes as I needed to work in my lab.

However, my lunch - lack of vegetable and oil - make me hungry again at 1600 hour.

I ended up having chilled noodle from Si Chuan outlet. It was so spicy !

Unstable at New Place

I am still unstable at my new place. Lots of things - including cloths to iron - to do.

Today's lunch is rice with fried soy paste and vegetable. Mixed vegetable packs are economy and easy choice. Just unpack them (no need to de-froze) and fry or steam or microwave them. It's ready to serve. Today's vegetable was fried with light soy sauce and some salt in garlic seasoned oil. 

Are You Married, She Asked

Today was a very long day. Getting a nearly normal bio-clock back, I got up at 0915 just to catch the ending of Grossology (one of my favorite TV series.) After eating a plain prata and an egg prata with Milo, I even enjoyed (seemingly) final episode of Power Rangers - Mystic Force: Mystic Fate II. It has a good story-line yet too many rangers. (Yes, I am a fan).
I went to bank to open a disciplined saving account then marched to Funan Digital Mall to hunt cameras for M* and her cousin. Her cousin wanted a Sony Cyber-shot and limited her budget so it was not a difficult choice. I just bought a W-180 at S$275 - a reasonable rate. For M*, I chose Fujifilm FinePix f200EXR.
Fujifilm FinePix f200EXR is highly recommended by www.dpreview.com for its lower price/performance ratio. In Dynamic Range (DR) and high ISO modes, it is nearly on par with the great Panasonic Lumix DMC-LX3 in spite of its a lower tag. With a large (1/1.6") sensor arranged in a specialized way, it is superior than many of its direct competitors. Since it is a Fujifilm product, it also have film simulation mode.

Interior Decoration of Loi Nine

After making those purchase, I crossed the road to make my way to Pennisular Plaza where Loi Nine - a Shan restaurantm - is. I was hoping to have vegetarian version of Warm Tohu on Shan Noodle but it was not ready at that time. I was too hungry to wait therefore I ordered Pickled Pork (Wet Ta Chin) and Steamed Pork in a Leaf-pack (Hin Htote).

Steamed Pork in Leaf-pack (Hin Htote)

Hin Htote arrived first and I learnt that they are making it in Eastern Shan style - a big buck of meat with so small portion of onion shoots with no trace of rice floor. I wanted to have Southern Shan style Hin Htote with less meat, more onion shoots and rice floor. Eeek ! But it is tasty thought. Pickled Pork is also in Eastern style, no trace of pig blood and rice that I used to eat. They used mere meat. Eeek (again) !

Pickled Pork (Wet Ta Chin)

After lunch, I made my way to my aunt's shop there. There were some guests - a family of three containing a mom, a dad and a daughter - were already there. During the conversion, the mother suddenly asked if I am married - what an awkward moment. It's wield. Fortunately, my aunt just handled the conversation wisely. Whoo !