I am into my cooking mode. All I can think about is to cook different dishes of yummie Asian (mainly Chinese-Nyonya) food.
Yesterday was soup day, and I made Chick-kut-teh. Originally it is called Bak-kut-teh (pork bone tea soup) and cooked with pork meat. However, because I don’t have pork at home, I used chicken meat instead, hence Chick-kut-teh. Yes, I used a pre-mixed as the soup base *guilty*, but added additional spices like dang gui (angelica sinesis), goji berries, mushroom, etc. to ummph up the taste.
Today, if I get home early from work, I will make a potato dish!