As I reflect on the past week, it's hard not to feel an overwhelming sense of gratitude for the food that graced our dining table. In what can only be described as another 'good week' in my books, I found myself happily spared from the demands of the kitchen. The reason? An abundance of delectable dishes is generously provided by my husband's central kitchen, which has been abuzz with activity due to various functions. From aromatic Malay classics to tantalizing Indonesian and Indian flavors, our week has been a celebration of diverse tastes and hassle-free meals.
The culinary adventure commenced with the enticing aroma of Ikan Masak Cili, a succulent fried mackerel drenched in a zesty fresh chili sauce. This dish alone set the tone for a week filled with mouthwatering surprises. Each day brought forth a tantalizing array of Malay favorites, including the rich and aromatic Chicken Rendang, the fiery kick of Fried Egg Sambal, and the savory delights of Brinjal Sambal and Prawn Sambal.
 |
| Ikan Masak Gulai, Brinjal Sambal, Egg Sambal and Chili Prawns. |
 |
| Indian fish curry with veggies and chicken rendang. |
The central kitchen's offerings didn't stop there; they extended to the sumptuous Ikan Masak Gulai, where mackerel swam gracefully in a coconut milk curry and the aromatic allure of Indian Curry Fish. Bakwan (my favorite), a delightful Indonesian creation featuring vegetable fritters, added a crispy and savory touch to our dining experience.
 |
| This unassuming brinjal dish is super yummy, as good as the Terung Sambal that we ate at De.Wan 1958 by Chef Wan recently. |
 |
| Fried mackerel with fresh chili, braised potato chicken and Telur Dadar. |
 |
| Fish from our house freezer, which I brought to hubby's kitchen and asked his staff to fry. |
The MIL bought the packet of fish just before she left for Auckland and since she's coming back soon, I better clear this from the freezer, lest she thinks that I never cook the whole time that she's away 😐. The fried fish were super crispy, so crispy that even the bones were edible.
The convenience of having the central kitchen take charge of our meals not only offered respite from the daily chore of cooking but also allowed us to savor the authentic flavors cooked by hubby’s staff. As I revel in the joys of hassle-free dining, I can't help but hope that this trend continues. The prospect of receiving delectable meals from hubby's kitchen on a regular basis is, undoubtedly, a culinary luxury as it allows me to step back from the kitchen.