How was the taste

It was a Saturday. I did not go anywhere other than tapau breakfast early in the morning, so I cooked lunch and dinner at home. 

Now I saved more time in kitchen by whipping more or bigger portion for lunch so I do not need to cook much for dinner. Dishes are more or less the same for both meals.

Hubby bought a pack of petai (stinky beans). It was already peeled so only the beans. I never had cooking experience with petai in the past so not too sure what to do with it.

Anyway, I used this prawn sambal that I had in the fridge to go with it. Just slices some garlic, big onion, and my petai dish was ready. When I asked how was the taste, he said it was alright. I thought the petai was still on raw side, could taste the heat but somehow he was fine with it. The sambal udang was on spicy side, so covered some of the petai taste.

Other dish that I whipped up was this steamed Japanese cold pressed tofu. Served with minced meat topping.

Stir fried kangkong with garlic was my favourite. I rarely cooked with belacan as this was heathier version of the vegetable.

Another favourite on the table was fried chicken wings. Marinade would not be the same all the time so no one will get bored of it. That day, I used Kentucky curry flavour powder for my meat. It gave that more golden look as well.