Sherilyn cooked everyone's favorite dish for dinner ~ Mille-Feuille Nabe (A Thousand Leaves Hot Pot). We used Shabu-Shabu pork slices and thinly sliced boneless chicken thigh for layering with the long cabbage leaves. We also had Petai & Prawn Sambal from hubby's shop.
Dipping sauce for the meat is Tare, also prepped by our teenage chef.
Chef at work ~ layering of the Shabu-Shabu pork and chicken between the long cabbage leaves:
My kind of meal ~ a one pot meal with lots of vegetables and meat in a clear broth. It's not oily, mildly seasoned with salt and Dashi stock and very soothing, healthy and flavorful naturally.
Lunch was chicken chop, Mee Siam, Ayam Goreng Berempah. prawn and yummy fattening kuih (my ultimate kryptonite) 😆 from Catermate.
Lip-smacking prawn and petai sambal cooked by Catermate's Indonesian chef:
