I woke up yesterday with the smells of fried tofu skin and fermented bean curd wafting into my room, knowing it was Chap Chye bubbling over the fire. Mom decided to make it for dinner and paired it with some Ayam Buah Keluak. Since she packed up the leftover gravy and black nuts in the freezer, that dish just needed a bit of meat added and heated up. I decided I wanted to try a new dish and had always wanted to make Babi Cincalok. Looked up the recipe on the internet and found a simple one that sounded good in my head. Thus I had the basic stuff the recipe called for and sort of winged it with the flavor. The dish turned out rather interesting with the nice blend of sweetness, saltiness, tartness and spice. Hopefully I'll be able to write the recipe down. Well with most Peranakan dishes, they are usually best eaten on the 2nd day after it has been warmed up a few times so that everything marries and get nice and tender. So today's lunch was just the same feast for 3.
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