Been such a busy weekend and now starting my work week again. Busy because my sous had a fall and hit her head so she's out of action until further notice. So all of the staff meal cooking falls on my now and here's what I prepared for supper last weekend.

My sous had a bad fall some time back and on the day of the fall she still came to work to finish up the staff meal before taking an emergency medical leave.She made lamb rendang with lemang (sticky glutinous rice). The sticky rice is cooked with coconut milk which is such a perfect pairing with the rendang.

🌿🇮🇹 Pesto can be pricey due to the ingredients use like pine nuts and Parmegiano Reggiano cheese. I've tried different variations to this dish and it can work with a well balanced ratio of ingredients. Here's one I made the other day that turned out really good and one that I'd be proud to serve anyone.

When you're cooking every meal every day, you'll definitely at times be short of ideas on what to prepare. Sometimes it's also accompanied by tiredness of cooking in general. Well as someone who cooks almost every day of the week and for multiple meals for different people, it happens to me every now and then.

Everyone in the shop seems to be falling sick with sore throats. With that in mind, I made a meal that used very little vegetable oil which is extremely inflammatory and harmful to gut health. I made porridge with accompanying dishes of steamed salmon with fermented soy beans (Taucu), and an egg dish with pickled radish (cai po) cooked with butter.

Cooked a chicken Piccata spaghetti dish last week for one of our staff meals. My chicken Piccata usually doesn't turn out having a nice brown color as it should. Perhaps it's because I use instant chicken stock instead of a chicken stock made from scratch.