Did you spot the blood? It was from the pig liver. Eeeekkkksss!!!!, right?
Since the soup was very hot, I quickly pushed that piece of liver into the soup. And I am happy to report that I did not suffer any tummy issues.
This was dinner.
The sliced pork belly were a bit overcooked.
This is the last bit of chonggak kimchi. I finished it.
This piece of salmon fillet was pre-cooked for the next day's meal.
I like cold salmon.
Latest at the Starling concourse. Fashion and apparel.
Batik.
Trinkets and such.
And a property fair.
The property agents were on the lookout for prospects. One quickly approached me but I was like "I'm sorry, I have no money to buy property (and laughed)" which is the whole truth, nothing but the truth.
I already have a "castle". Although it is a humble old "castle" with no beautiful furniture and a garden that looks like a mini jungle (hah..hah...), it is my sanctuary - the happiest place in my life.
Now, this is the most interesting kiosk at the concourse.
Booze! Ruai Rico Tuak Borneo.
This is Sarawak traditional tuak (rice wine). I saw one bottle of tuak with honey which I thought is interesting.
I do like some minum minum (a drink) but one whole bottle is too much for me. Besides, I am aware of the effects of alcohol on the liver and brain. So, better not get started.
I did ask the young lady about the alcohol content and was informed it is 12%. There is another variation that has 30% alcohol, whoa!
So anyone interested in Sarawak tuak, you can head to The Starling and I believe the kiosk will be there until this Sunday.
These clothes are rather nice but these days I am in jeans and tee shirt. I don't like dresses or formal wear.
This Montigo kiosk was recently refurbished.
I am a strong believer in the power of prayer.
Good morning! The last poster and quote, so true. I have been praying for my mom but she doesn't realise it. Haiz... ok I go check John 3:16, what is the Verse?
ReplyDeleteOh yes. I read "somewhere ", one small can of Alcohol each night is "safe" enough to induce sleep and to prevent cancer.
ReplyDeleteThe blood is near the bottom of the photo, right? If yes, then I definitely see it. (cringing) :) I love the image and quotes at the end of your posts, dear friend, and this one is no exception! The salmon looks delicious! Although I eat the black skin of the salmon in a can, I don't in the filet, I find it kind of hard. When I saute my salmon, I use a bit of avocado oil and always cook it starting on the skin side. Once it heats for just a minute or two, I turn it and then I am easily able to just strip the skin off.
ReplyDeleteAs far as the undercooked liver I am happy to hear you had no issues with your health. I am wondering if it helped that you dipped it into the hot soup, which helped to cook it a little more? Either way, I am glad you are okay.
I love all your photos and descriptions! I feel as though you gave me this tour in person. Thank you so much for sharing.
Dear! I am happy you enjoyed your humble abode. Ytd afternoon in our Master Bedroom, suddenly, I felt a tinge of good quotient, feel good quotient, hearing birds chirping faraway admist ambulance sirens and air force flying above our East Side Sky. I quickly jotted it down in case I forgot. I am now enjoying "winter" in my humble neighborhood supermarkets. Ok going to ciao! BRB.
ReplyDeleteThat's how some would like to eat their pork liver...still slightly bloody. I actually don't mind seeing a little blood on my pork liver (when I have pork noodles), that way I know it's not overcooked. Usually I'll just submerge it into the hot broth and it should be just nice.
ReplyDeleteTime now 12.17pm, and yes, agree with Kris (EWEW), I know how to appreciate not overcooked pork livers, this reminds me that maybe Tmr I can eat porridge (bigger bowl perhaps) with pork livers (half cooked), minced pork balls with additional runny egg at our neighbourhood Food Centre. Maybe that will be my bf or brunch or dinner tmr while WFH, will see how and watch the weather too. Always want to make home cooked food as I learned a trick or two during Covid Time but now just cannot find the time. My "dream" is to be able make a small pot of watercress soup with pork bellies, wolfberries, red dates and a "small sprinkle" of salt, Ajinomoto (or sugar hahah?) and also sliced pumpkins with dry shrimps aka hae bee (in what you call that sauce, definitely not spicy?) Have been eating breads/buns/cakes at home (until I want to vomit LOL!)
ReplyDelete