CB Day 55 - 31 May 2020 (Sun)

Lunch - Soba with Maling luncheon meat, fishcake, cauliflower and kimchi in 6 hour pork bone broth

Dinnner - The Goodburger and onion rings

Robertson Quay at 5.30pm

CB Day 54 - 30 May 2020 (Sat)

Lunch - Grilled salmon and caulifower, carrot with white wine sauce, Cedele carrot cake

Dinner - Hyatt takeout

- Slow braised Australian monttainai lamb rogan josh, organic vegetables biryani

- Crispy chicken, organic fried rice, achar

Junior Achievement Singapore Finals ( Top 10)

Meltdown

CB Day 53 - 29 May 2020 (Fri)

Lunch - Japanese curry chicken with rice and veg

Dinner - #87 Just Thai Thai style sea bass, Fried tang hoon and Red ruby + home cooked kai lan and chicken nuggets

CB Day 52 - 28 May 2029 (Thurs)

Lunch - Nonya dumpling

Dinner - West Coast fish soup, oyster omelette

CB Day 51 - 27 May 2020 (Wed)

Lunch - Nam Kee lor nai gai, red bean bun and lotus bun

Dinner - Tanjong Pagar Ginza Iysuki tendon, Maxwell 五香灌肠

CB Day 50 - 26 May 2020 (Tue)

Lunch - Simple sausage with cheese and salsa

Dinner - Tanglin Halt Chef Hainanese Western Food mixed grill and chicken chop, banana split

- comes with baked beans, fries, baked potatoe, coleslaw

Lemon Chiffon Cake (Jeanette Aw)

Dry ingredients:
102g cake flour (sifted)
1/4 tsp / 1g baking soda
1/3 tsp / 2g salt
1/2 lemon zest

Wet ingredients:
5 / 58g egg yolks
4 1/2  tbsp / 60g water
2 tbsp / 26g lemon juice
3 tbsp / 48g oil

5 / 135g egg whites
90g sugar

1) Sift flour and mix dry ingredients
2) Add wet ingredients into flour mixture and mix till smooth
3) Beat egg whites till foamy, then add 1/3 sugar and beat for 30 seconds
4) Repeat with another 1/3 sugar and beat for 30 seconds
5) Add remaining sugar and beat for 3 minutes till medium stiff peaks (slight droop peak)
6) Transfer to 7” tube pan and bake for 40 minutes in pre-heated 160 degree oven
7) Cool completely before unmoulding

CB Day 49 - 25 May 2020 (Mon)

Lunch - Korean army stew

Dinner - Seafood Soup with seabass, squid, scallops, 小白菜

Tea - Homemade lemon chiffon cake

CB Day 48 - 24 May 2020 (Sun)

Lunch - Nam Kee Pau

( No pics)

Dinner - AV fish soup, guo tie, hot and sour soup noodles

CBD during Circuit Breaker

CB Day 47 - 23 May 2020 (Sat)

Lunch - Pork ball century egg porridge (frm f&m)

Dinner - Steam promfet, caulifower and brinjal, mango, Upcake chocolate fudge cake