I had a bag of stale pita bread (or semi-stale since I froze em’?) and a stagnating bag of chickpeas I wanted to dispose off without throwing everything in the trash for which this fatteh came in handy. It made for a relatively guilt-free yet hearty vegetarian lunch, although it felt like a lot of work for my rather scattered mind today. Definitely a mise en place kind of recipe.

Sugar Bob's Smoked Maple Syrup was delicious. Got me a bottle to marinate something with @ VERMONT CHEESEMAKERS FESTIVAL 2015.

Crispy flatbread topped with spicy chana dal and then further topped with tamarind and date chutney, coriander and mint chutney, onion and tomato. I was originally motivated by the desire to dispose of a long, long, long....standing open bag of chana dal, with the expectation I wouldn’t buy another bag to occupy pantry space for a long while (or ever). But this was sooo good I’m actually considering buying more chana dal now! Where has packwaan been all my life?!??

BRIEF: “A yoghurt dish garnished with chutneys.” SOOT’S TAKE: The spinach leaves seemed to be encased in crispy fried batter while the okra were the cubes I might’ve mistaken for eggplant. I ate this almost right away (the phone ate first) because I was advised it would turn soggy.

Cheesy meets spicy for a perfect tv binging session!

A variety of mead from GROENNFELL MEADERY, ranging from Valkyrie's Choice (9.2%) to Mannaz Mead (4.9%).

Traditional Malay fish cracker snack from Terengganu, Malaysia. It is made by grinding fish into a paste, then mixing it with sago and then deep-frying it. These are the thin and crispy ones.

Traditional Malay fish cracker snack from Terengganu, Malaysia. It is made by grinding fish into a paste, then mixing it with sago and then deep-frying it. These are thicker than keropok nipis.

A sampling of what Gentle Foods offers to Singapore’s dysphagic population: 1. Ang Ku Kueh - Consistency IDDSI Level: 4 - Pureed 2. Chwee Kueh Consistency IDDSI Level: 4 - Pureed 3. Mee Goreng - Consistency IDDSI Level: 5 - Minced & Moist SOOT’S TAKE: The modified Chwee Kueh and Ang Ku Kueh I could’ve lived without but the Mee Goreng was surprisingly tasty (in fact I preferred it to regular), so much so that I’d eat this even as a person without dysphagia.

Neat. Recommended by the folks at Bar Torino.

First time trying and it’s tasty but I prefer okonomiyaki.

Pretty good for a quick bite. Even better with Sriracha & Lime Pretzel Crisps.

Home cooking from The Bear Family 🐻 My favorite was the dish of chicken and chestnuts doused in a sauce of oyster sauce, shoyu & chicken broth and placed strategically by my rice platter. It had an impressive 🌰: 🐔 ratio. #brownrice #chestnuts #chicken #shallots #duck #soup #dinner #homecooked #asianpear #糖水 #ampang #kualalumpur #sootyinMSIA🇲🇾

BRIEF: ”Wheat flour, French butter, Milo powder, Milo cereal,Condensed milk, Brown sugar.” SOOT’S TAKE: It sounded better on paper.🥴

Needed a perk-up after another all-nighter. Free coffee for the win. Although I think it was the sugar rush rather than the caffeine 🤔 #waaaytoosweet

To be fair, it tasted like milk tea but in solid form. I just didn’t think it worked as a KitKat bar. But in case you were interested, here’s another locally-inspired variant of milk tea. Or is it KitKat? 🤔@savorflavor

This looked intriguing. 1. Bought it. 2. Tried it. 3. Would not buy again. #tasteslikecoughmedicine 🤢