Choy kuek

Ingredients
- 1 roast pork bone/hock - chopped
- 6 dried chillies - washed
- 1/2 cup tamarind - washed
- pork stock cube (contain MSG)
- 6 bunch of mustard green - washed and torn to 3 inch long pieces
- 1/2 pickled mustard (kiam chye) - finely chopped
- salt

Steps
1. Boil 1/2 pot of water. Add roast pork bones/hock
2. Add pickled mustard, dried chillies, tamarind, pickled mustard, stock cube, salt. Boil for 1/2 hour. Taste
3. When soup is tasty, add mustard green. Boil until mustard green is soft. Serve.

This is comfort food for me. In Malaysia, you can get them in barbeque shops as the stock is made from barbeque/roast bones. It is also one of my aunt's fav and I have fond memories of getting take away from a barbeque shop in Canning Garden with her. One of my fondest memories of home is tucking into this together.

Mum's Malaysian curry

Ingredients
- 1 leg of lamb - cut into 1.5 inch pieces, roll in curry powder, marinate overnight
- 2 leeks - finely chopped
- 2 lemongrass - bruised
- curry powder
- 2 chicken stock cube (contains MSG)
- peanut oil
- salt and pepper

Steps
1. Heat pot. Add oil. Once heated add leek. Brown leek
2. Add lemon grass. Add a pinch of curry powder
3. Add lamb. Brown lamb
4. Add water to 3/4 submerged lamb
5. Simmer for 2 hours

What a weekend. Was supposed to be chockers but plans changed. So, had a great night just hanging out with B at Kuletos, pretending I was young again. Another a surprise catch up with my ex flatmate, near Newtown again. And a quiet Sunday, trying to work on a paper.