Tend to overdo things over the weekend ..
some of what we consumed . Dessert was an assortment of cakes ..


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Hor d ' oeuvres from a designer .. lobster medallion with citrus mango salsa partially hidden in the centre , morel quiche with truffle , ..
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Steamed pomfret

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Honey roast chicken

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Grilled grass fed beef
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Steamed minced pork with pickled radish
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Cabbage and carrots with slivers of fried sole
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Pig trotters bee hoon / fine rice noodles
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Mangoes , pears , persimmons and tangerines

it does make a nice hostess gift.
I had the leftover roast last night and funny--it didn't seem that overdone. Some of the grey color is from the smoke...I used a lot of hickory chips. Tri-tip is one of my favorite roasts to grill....very flavorful. I need to get another one for the freezer when I see them on sale.

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After picking this ridiculous zucchini from the garden, I'm going to try Smitten Kitchen's zucchini butter spaghetti.

The Set, Hilton beachfront resort, Santa Barbara CA

daily free house wine
local green salad (excellent)
spicy calabrese pizza (not great but maybe decent)
kids Mac & cheese

Hits the spot after the total 5-1/2 hours of driving with 2 nice stops :-)


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What is in this dish besides the noodles? Looks interesting...

Canned pigs trotters , Narcissus brand and dried Chinese mushrooms .

Some of the Sunday spread


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Chicken sweetcorn soup with egg


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Rice flour / chee kueh with pickled radish
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Prawn fritters
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White Truffle Tagliolini with prawns

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White Truffle Tagliolini with chicken & prawns
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Black Forest and pulot hitam ( black rice ) cakes
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Gula Melaka cake

As you can probably tell , started on some before the photos were taken . We have been enjoying meals at home over the weekend .

Who is cooking this amazing variety of food? It seems like it would take a full crew!

You had me at prawn fritters.

A lot of those are simple homemade dishes. Might be a bit time consuming, but if the chef is prepared, shouldn't take too long (baking aside). For example, the most time consuming component of bee hoon/rice vermicelli dishes is usually the time it takes to soak in water to soften the noodles. The rice flour dumplings (chwee kway) is likely the most labour intensive one as you have to get the mixture and put in little cups to steam. Then the preserved topping is a lot of chopping and reducing...

Agreed. I have been wondering the same thing. Do you have a chef at your house who cooks for you all?

We have a new house help who is enthusiastic and keen to try new dishes . Just found out that she used to work for a chef ;)
The cakes & chwee kuay ( fewer hawkers selling this these days ) were bought , as was the honey roast chicken .

For lunch we bought laksa , nasi lemak and lontong :)

And you’re likely in SE Asia. Singapore or Malaysia would be my first guesses.

Trader Joe’s cauliflower gnocchi with Rao’s. I got the Rao’s on the recommendation of this board. I won’t get it again. Way too salty.

Here's a link to a short Youtube video on making chwee kuay. You could probably replace the molds with ramicans, just have to adjust the quantities.

Hmm. I've cut my sodium way back in recent years and am pretty sensitive to it now. I don't find Rao's salty at all. Sweetish and non acidic is how I would describe it.