Sneaking in a selfie. Hello readers!

Uncle Chiu brought takeaway from the Seremban Market (45 minute drive from Kuala Lumpur, but my Uncle has an old rackety car…), so the following items, whilst delicious, were squished into the shape of their bags.

Black beef noodle. RM 6, AUS$1.88. My uncle says this is expensive.

BRAAAAAAAAAAAAAAINNNNNNNSSSSSSS.

Lol jks. Here’s a more appetizing shot.

Hakka Mee. RM 4, AUS$1.25.

Customary chilli shot.

Since I’m a vegosaurus, Uncle Chiu got me a hakka mee without meat, RM 3.30, AUS$1.03. It tastes great with tomato sauce, they said.

Wee I’m an artist!

Shameless selfie before heading out to dinner. No shame, whatsover.

Kam Kitchen.

In many parts of Asia, it’s customary to have a bowl of hot water or tea to rinse your cutlery and dishes in, due to the nature of sanitation.

The pre-dinner snacks on offer differ from restaurant to restaurant. Here we have dry, fried and salted broad beans. It’s a cross between eating potato chips and nuts.

Wet napkins. Because we Asians like to get our hands dirty.

The food arrived fairly quickly. We each had rice (apart from the girls with small stomachs).

Pumpkin Beancurd with meat.

Pumpkin Beancurd without meat.

The consistency was like soft egg tofu, and the pumpkin sauce was mild and slightly thick.

By far my favourite dish of the night. Mostly because I used to love getting Salted Egg Yolk Chicken back in Aus, but since turning vegetarian I haven’t been able to have anything similar.

Salted Egg Yolk Beancurd.

Salted Fish with Pork Belly Claypot.

Dry Chilli Deep-Fried Mantis Prawn.

Brinjal (eggplant) with Dried Shrimp.

Stir-Fried Sweet Potato Leaf.

Aunty Mary celebrating because she finished her rice.

You have no idea how long it took me to get this photo of Eve. She kept hiding. And no Eve, your head does not look big here.

The bill!

By the time we left, it was nightfall.

Time to pick Baba Mak from the airport. He lives in Macau. I see him once a year.

I said hello, took this photo and hugged him.

Baba Mak brought 4 packs of Portuguese Egg Tarts from Lord Stowe’s Bakery, the origin of these sugary delicacies.

They’re like normal egg tarts (asian custard tarts), except they have a layer of caramelized sugar on top, like a creme brulee. The pastry is also crispier, less flaky and  slightly thicker.

Thanks for sticking through this long post! I hope everyone is having a lovely holidays!