ok dudes.

so yesterday i had my property law and practice exam, and i blitzed through it like a house on fire and finished with half an hour to spare. half an hour. i thought i’d missed out a 25mark question so i had a full-on panic-flip attack, and then realised that i’m just much too intelligent for the exam. *smirk*

right.

and then we had hainanese chicken rice for dinner at the best friend’s. maaaaan i missed chicken rice. no one believed me when i said wee nam kee sells great chicken rice. everyone can tell you about boon tong kee, but that is so populist. i prefer my wee nam kee, thankyouverymuch. we had to make do with sambal oelek (from tesco’s no less, impressed c’est moi) with garlic and lime as a stand-in for real chicken rice chilli. like my grandma makes, a bottle of which is living in my fridge for special occasions. mmmmm…

and we made the chicken from scratch. none of that prima chicken rice paste nonsense. ok, well, not exactly we. i was sous chef, chopping up the garlic and ginger and eating goat’s cheese on jacob’s crackers in-between soaking the chicken in ice-cold water and giving them the best massage ever in sesame oil. but, without my assistance, it would never have happened. i am/was integral to the process, okayyy.

it’s such a shame that my boyfriend doesn’t eat meat. most of the great stuff i remember from my grandmother’s kitchen involves meat in one form or another, so you can say that it rather cramps my style. no matter, meat is not essential to south-east asian cooking. it’s time to find a recipe for kick-ass sayur lodeh.