PORK CHOP

Bought nice pork chops from Cold Storage and ended up having fusion dinner (meat and fried udon).  The chops were seasoned with salt and pepper & lemon juice.  When ready to fry, brushed chops with Japanese dark meat sauce.

HappyCall pan a fascinating pan to use.  It cooks the chops quick and evenly with only a flip of the pan.  Apples and pineapples were nicely caramelized with some smokiness.

Fried udon with wood ears, onions and eggs in dark and mirin sauce.

PASTA TAGLIATELLE

For a change we had pasta for dinner and it was cooked by daughter no.1.  Ever since she started working it was rare that she cooks as her job is demanding.  

The pasta used was tagliatelle and cooked al dente, with tomatoes presto sauce  purchased from Mark & Spencer.  Added in fresh prawns and some sambal to get some kick out of the pasta.

TCC

Dinner at new TCC in Airport Terminal 3.  A bit quiet during weekday but comes weekend waiting time is long, especially late into the night.  A nice place for supper.

Beef Soup - thick broth full of beef flavor.  Accompany with crisp garlic toast

Pumpkin Soup - Spicy and full of kick

Smoke Salmon Salad - Come with baguette filled with fresh tomatoes and cheese, and orange sorbet which I like most, tangy and refreshing

Asparagus Puff - Flaky puff with creamy tender asparagus.  Sides of whole fresh tomatoes

Cherry tomatoes topped with salsa sauce and creamy mushrooms

Mushroom Pasta - light dish

Salmon Burger with avocado cream and cheese

Tuna Pasta

Herbal Mint Tea

Nutella Float - very chocolaty

Volcanic Chocolate Cake - The flow of thick chocolate lava is sensation combined with raspberry sauce

VEGETARIAN PASTA

I am on leave till X'mas and that gives me plenty of time to cook.

We had vegetarian pasta for lunch. "Angel Hair" with pumpkin and fresh mushrooms.

Dice pumpkins, garlic, onions, tomatoes and fresh mushrooms.  Boil pasta in boiling water till soft and rinse in cold water to discontinue cooking.

Mix 1/4 rice bowl tomatoes sauce, mirin sauce, 1 tablespoon Djion mustard, salt and sugar with 1 rice bowl of cold water.

Set aside.

Fry garlic and onions till fragrant.  Add in mushrooms, tomatoes and pumpkins.  Sprinkle seasoning and continue frying till cooked.  Pour in sauce and thicken with cornflour.