I haven’t updated this blog in ages. I have been writing, at least.
In late May I had a job interview which went well as I got that job. After the interview I went to the Los Angeles County Museum of Art, which was nearby.
The cafeteria has good food! This pork cutlet, served with polenta, fried rice (double order of carbs, I know. I was the first customer and I was too hungry to wait for their vegetables to be cooked. There were peas and carrots in the rice) and a lemon butter sauce was the best cafeteria meal I’ve had in many many moons.
I barely touched the rice, but I devoured the crispy cutlet and the creamy polenta.
The LACMA has a surprisingly good collection. I’d never heard much about it prior, but having visited the place I would highly recommend it.
What compelled me to go, other than my love of museums was this piece from ancient Bactria, in what is now Afghanistan.
It is 3,500 to 4,000 years old.
There’s a small but interesting collection of antiquities. The impressionist collection is impressive.
This might have been the second time since I’ve had a papusa. A papusa is a flat spongy bread filled with vegetables or meat.
Originally from El Salvador, I’ve been noticing papuserias here and there.
I ordered the papusa with pork and cheese. It was served with salsa and guacamole.
I liked it.
The cucumber mint lemonade was very good.
I went to Manchester, a city near Long Beach for a job interview.
I saw this odd building across the street from the park where the farmers’ market was located.
One of my favorite Chinese dishes, this attempt did not measure up to my standards, but my parents liked it.
However, I know what I did wrong, so next time, the attempt will be successful.
For the broth in which to boil the pork I places a chopped up scallion and a small handful of Sichuan peppercorns.
Instead of using pork belly (which I should have used) I used pork loin which was way too lean. This recipe needs fatty pork. So I cooked the pork in the pot for twenty minutes.
Meanwhile, I had chopped up scallions, garlic, ginger and dried birds eye chilies.
I took the cooked pork from the pot.
Then I sauté the ginger and garlic in the wok. When the ginger began to turn golden brown I added the pork.
I then added chopped leeks, chilies and scallions.
At this point I should have cooked this down a bit. Instead I added bell peppers. I also added a mix of soy sauce and sugar.
It added too much sweetness to the dish. Twice cooked pork should be about spice and fat. It might have tasted fine, but I was disappointed. Next time I know what to do.
One of my last dinners in Singapore, well a week prior to my departure was a feast at a Northeast Chinese restaurant in Chinatown.
Cucumbers with garlic and vinegar came first.
Fried beans with pork and spicy chicken came next.
I loved the dou miao sprouts which were steamed with garlic. Twice-cooked pork was excellent as only bacon can be.
Grilled mutton and chicken hearts came next. The grilled meats were rubbed with cumin. The grilled bread was a little much.
It was an excellent dinner.
Last Saturday I went to the food court on the fourth floor of 313 Somerset. It’s a Food Republic, a chain of food courts which usually have better stalls than the basic food court.
In the soup were meatballs, bok choy, noodles, an egg as well as fried leeks and anchovies. These made the sweetish broth much more savory. I added the chilies and it was pretty good.
I ended up not eating the pickled vegetables as the soup was pretty filling.
I watched the Suicide Squad afterwards. It wasn’t very good. I just can empathize with mass murderers.
In class I was singing the praises of Mexican food and I agreed to take the class to Señor Taco in Clarke Quay to try some 墨西哥菜.
I must admit, while not cheap, Señor Taco makes decent Mexican fare.
The two on the left were filled with pulled pick, cilantro, pickled onions and then topped with chicharrones (fried pig skin). The sour pickles complemented the rich and earthy pork. On the right was a carnitas taco and it was garnished with pickled onions and jalapeños.
In little more than a month I will be leaving Singapore for California, where good Mexican food abounds.