I decided to whip up a simple dish to eat with the leftover rice from the night before.
Braised tau gua (bean curd) with pork, Chinese leek, preserved black beans, (vegetarian) oyster sauce, and some leftover capsicum and the remaining (vegetarian) XO sauce.
Black olive rice (leftover tar bao back from The Soup Restaurant last night)
I wonder what kind of rice was used by the restaurant? It doesn't look like the Thai jasmine rice. Basmati rice, maybe?
Japanese-styled salad which comprise of Thai mini cucumber (or Japanese cucumber), the sweet pek chai (Wong Bok) and sliced green chilli (optional). The salad tastes like the Korean summer kimchi, but nicer.
(Note: can add a bit of sweet onion next time)
Here's the seasoning used to marinate the salad (for up to 2 hours), purchased from the place we love so much --> Daiso, the $2 store!
Lunch...yummy!
*slurp!*
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