Stuff I ate over the weekend

Buns
We heard on the news that this cafe in our area is closing down because of some housing issue (they’re leasing a space in a historic, council-owned building), but what caught our attention was that they allegedly sell Auckland’s best cinnamon buns.

So of course, I bought some for pick-up the next day because it would be a shame that we’re in the vicinity of a much-praised food item and we haven’t even tried it (FOMO much). We’ve never been to the cafe because we’ve never been cafe-going people unless there was a special occasion, or we were in the grip of craving for chicken and chips at the one, not-so-fancy cafe that we do go to, Hollywood Cafe. And we also hate having to share cafe space (not really spacious) with animals and caterwauling kids, so…

The place was packed- I guess people heard the news so they probably came to see what the fuss was all about. The staff were full-on and there were two queues in opposite directions, leading to the tiny space where you placed your orders.

So it was a good decision to just pick up the buns which we had to wait for just five minutes. I had no idea of how big they were and thought that $48 for six was a standard price. But they were huge and had a loose free-form shape that didn’t look like the compact scrolls we’re familiar with (eg. Cinnabon’s).

But were they Auckland’s best? (I’ve honestly hadn’t had anything else from Auckland anyway). Probably Top 5; my sister’s version is better.

But to be fair, it all comes down to preference really. They were a tad too sweet for me; the glaze I initially thought, was condensed milk (why??). The next day I realised that it was actually cream cheese that probably had (a lot of) sugar added. And strangely, they weren’t cinnamony enough- you didn’t even get that whiff of cinnamon even if they were handed to us still quite warm. But I know some people who would adore all of its gooey, one-note sweetness.

Chicharon
I made binagoongang baboy and I took off the skin to make into chicharon- you don’t waste it when you have it! I realised later that I actually didn’t know how to make it into chicharon. Jong makes a big batch of it in their unpredictable oven but I haven’t gotten to asking how he makes it. I ended up cooking it three ways- frying it first (didn’t quite work not to mention the mess of exploding oil); then dumping it into the air-fryer, before I decided to put it finally in the oven on a baking rack, at low temp for about an hour. It didn’t have a lot of fat, and I ended up with something like a measly 200 grams. But look, it’s a luxury and an indulgence- you don’t need a lot of chicharon in your life.

Sunday steak and fries
I don’t eat a lot of red meat, but when I do, I get something nice like Wagyu. I’ve also perfected the method to cook it which isn’t complicated- fry each side for up to 5 minutes (this is for a 250-gram piece) for medium- rare and let rest for 10 minutes. I did a simple soy and butter gravy, made some skinny fries in the air fryer, and as a veggie side, had crisp, peppery water-cress which I just flash fried in butter and olive-oil (Sam had the beans). Done.

What I ate (over the long weekend)

  1. All Indian restaurants in Auckland seem to use the same recipe for their dishes which doesn’t really matter because 99% of the time, it’s good. It’s the kind of goodness that’s impossible to replicate. And don’t bother with pre-made mixes or sauces; they never come close to the real thing. And because the dishes seem identical wherever you buy them, I don’t quite remember where we get our favourite curries - mine is ALWAYS a lamb madras - except that it’s local. This is the one time I go all out on carbs - basmati rice and three garlic naan - because the sauce is so rich, that one serving (at less than $20 for the whole combo), lasts me THREE meals. People always joke about Filipinos eating a whole pot or rice with one cup of gravy and well it’s true. Very satisfying.

  2. There’s a Malaysian restaurant that serves crispy chicken skin, but theirs is battered which in my mind, probably doubles up the fat content. Occasionally, I save the skin from my chicken and cook them in one go, but in the oven at a low temp until they’re completely rendered. I just season it with sea salt and pepper; dipping sauce is Pinakurat vinegar.

  3. Moustache cookies.

  4. For Sam’s birthday dinner, we went to the most basic French restaurant there is Le Garde-Manger. But basic probably works because it has outlasted every other fancy French resto since opening in 2010. It probably defies trends, but the menu has changed very little; the same old classics are there with occasional specials written on the board. While not French, I ordered the fish special which was a perfectly cooked piece of snapper fillet. The accompanying side of ratatouille was so good, that I replicated it the next day. Just don’t make the mistake of having them make a cake (which turned out to be a tiny, dry forgettable chocolate cake) and order their desert crepes instead.

  5. For Sam’s birthday cake, we decided to make Ina Garten’s (in)famous Mocha Icebox cake.

My Saturday

I think I’ve mentioned before that Saturday is my only true ‘free day’; so it’s all about me and about relaxing a little bit. Catch up on reading, streaming and a nice lazy dinner (and snacks = a tub of ice-cream).

The weekend

We had a lunch catch-up with Bertam her mum Val and Jenny at Winner Winner Chicken in Pukekohe. I had such high hopes and probably bit into the piping hot fried chicken way too soon and burned my mouth. But when it cooled down, it wasn’t any better unfortunately. I took some photos but none of them turned out to be worth posting (the iPhone 14 Pro Max’s wide-angle shots are just too distorted) because everything looked BROWN. For sides we ordered Mac and cheese, tater tots, fried mushrooms and the loaded fries which was the best one of the bunch.

They had good gravy which made me think that should we come this way again, the chicken to order would have to be their grilled one which is their signature chicken anyway.

The fried chicken pieces were just too small with a heavy batter and the chances of over-cooking them high which I think happened in our case.

We skipped dessert- they have famously good cabinet pies- because we brought Farro Fresh sticky-date pudding which we ate at Berta’s house, served with vanilla ice-cream and do-it-yourself-instant-coffees as we all talked about the upcoming elections, the public transport system and dealing with burial plots.

Berta gave me some pretty purple broccoli to take home (she said it tastes slightly more bitter than its green counterpart).

Sunday was a trip to Mitre 10 for some pots (we have a calathea plant with new shoots that we wanted to repot) and another opportunity to ooh and aah at all the plants we couldn’t afford. On my Wishlist are:

  1. Variagated monstera

  2. A 1.5m olive tree

  3. Swiss-cheese plant

  4. Philodendron Birkin

  5. Fiddle leaf fig

We had been mulling to buy a cherry blossom but we couldn’t decide which one. There were a couple on sale, but at over a meter and a half long, how were we going to transport it home in our little, compact cars??

We also looked at some mobile pools. Apparently, El Niño is going to bring in a scorching summer so we need to prepare for it- plus we don’t know what to do with the empty ex veggie patch; a pool might just cover up that bald patch!

We thought of an actual pool (starts at $50k for those trendy, shallow lap ones) but someone told us that should we think of putting our property on the market, a pool doesn’t actually push the price up nor make your listing more attractive. You’re better off using that $50k for interior renovations.

The Weekend (in photos)

Saturday

Saturday

The Weekend (eats) in images

Christmas treats from Pōhutukawa Pantry

Saturday (in images)

What happened in the world today? DON’T CARE- to each his own.I have chores to do and things to learn.

FriSat

FriSat happens when there’s so much happening on a Friday that it spills over to Saturday. It’s also a test of endurance since I’m still trying to suss out what parts of my body, Covid may have ‘damaged’.

You never know.