MCO, then CMCO (Conditional Movement Control Order), and now RMCO (Recovery Movement Control Order)...names and acronyms...for all of us who have survived this unprecedented period, there’s a lot to tell the future generation. Basically, RMCO means the end of this lockdown. Hence, this 84-day (till 9 June) blogging of meals from my humble kitchen should end too. Schools will be re-opened in the not-too-distant future and hubby should be thankful if a simple dinner is served. But it really has been enjoyable documenting the meals and new recipes that I tried out. It will be an excellent reminder of this once-in-a-lifetime period (fingers crossed!).
Day 82’s dinner consisted of hubby’s favourite Stir-fried “Siew Pak Choy” with fried garlic (featured a total of 7 times during this MCO) and Chicken in Cheong Cheng Sauce (酱蒸鸡丁). Cheong Cheng sauce, which is made up of chopped shallots, garlic, ginger, cili boh, pickled leeks, plum sauce and taucu, can be easily made and is an extremely versatile sauce to be used. It complements fish, seafood, pork and pork ribs very well. I don’t use pickled leeks but opt to replace them with a dash of vinegar.
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| Chicken in 酱蒸 Sauce |
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| Greens for us |
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| No, it’s not crepe for dessert...just a simple omelette made from leftover egg used for marinating the chicken pieces |
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