Mood to cook

Ever since I tried the osmanthus jelly with wolfberries about a month back, I always wanted to try making it. And finally, I felt like making it and instead of using Konnyaku jelly, I used agar agar instead to my regret as I still prefer the texture of Konnyaku jelly because its chewy and soft. Agar agar is too firm for my liking.

Anyway, here's the outcome.



Didnt turn out as sweet as I expected. Anyway, the next time I make, will definitely get the Osmanthus Sugar from Chinatown first and use Konnyaku jelly too.

Recently, I was also in the mood to make pork chop bun for CT as promised. Ever since we came back from Macau, I knew CT has missed eating that. So, I did promise him that I will make for him when we go back to Singapore. So finally, I cooked it.

I first got a bun from a supermarket in Bedok as I did my marketing there.

It already came in nicely shaped buns which I didnt have to cut. I guessed its much easier to eat than baguette because its softer.



I toasted this(instead of deep frying) it to get the crispyness and melted butter taste.


Got the fillet pork chops from wet market so that they can cut nicely for me in a butterfly shape. Marinated it with oyster sauce, salt and pepper.



Also caramelised onions to give it some kind of sweetness to it as well as cucumbers.

Would have actually cut the onions is a big circle form.



Then put everything together..



And voila!



It was delicious and look who else was enjoying it!



No worries, he was just eating the bun which was soft and easy to eat. He really enjoyed it!