0 Potato and pau

Potatoes are yummy in their own right, but hasselback-ing them ups the visual interest. The thin potato slices get crisp under the oven heat and yields a texture the cross between fluffy baked potatoes and potato chips! Best of all, the crannies between the slices gives unlimited opportunities for all sorts of stuffings; my choice was minced garlic, lots of it, in fact so much that it probably scare Edward Cullen to pieces. Oh how I love garlic, even garlic breath. This time, I used a red potato. Apart from the minced garlic, I drizzled it with avocado oil. I didn't expect much from it, but boy, it turn out potato-tastic!

Attended a part of the CogSci conference in the evening. The tea reception didn't feature hot savoury food. I had a bite each of the mushroom puff (the filling), brownie and apple walnut cake. I would have loved to attend the concert, but knew I couldn't concentrate with my hunger pangs, so I left early and after grocery shopping at Finest at Bishan, I got a chicken & mushroom pan-fried pau from Aster pau. It was made right on the spot, served piping hot. However it cooled down by the time I got home :( Enclosed within the thin, slightly sweet skin was a well-seasoned chicken and mushroom patty. The patty was a little hard, but I would like to think because they use lean meat. Another differentiating factor from the normal steamed chicken pau is that the exterior of the bottom part of the pau was studded with sesame seeds - a delightful crunch! They also have other types of pau like pork as well as as crystal dumplings. I think the main draw here is the low prices with reasonably good quality products; great for a quick bite.