Variety is the spice of life

My food choice would be limited if i lived in a mono cultured nation.im blessed to live in Malaysia one of the nations on the ancient Spice route so while China had the Silk route ,south east asia had the spice route. Penang had nutmeg,indpnesia cloves n star anise,sabah pepper etc. So south east asia cuisine is spicy at heart but i also can explore various thai,vietnamese,cambodian,phillipines or singaporean food.i also am adventurous to try western cooking from italian,spanish and french my fave food.To Jun,home cooked meals are the spice of life.weekends i bake cakes muffins n tarts.last week i baked till after midnite pumpkin tarts flavoured with spices nutmeg,cinnamom and cumin.Zumba mates like it. i cooked Thai chicken paprik currg that jun loved and then curry noodles woth fishball.i bought bamboo clams at NSK for rm 5 and cooked kum heong or golden aroma.its a malaysian creation using oyster and dark sauce,pounded dried shrimp,curry powder,curry leaves,birds eye chilli.for paprik is a mix of oyster sauce,ketchup and thai sweet chilli sauce. i love fusion taste and gonna try mentaiko japanese pasta but shiso leaves are hard to find. i cant afford to eat musang king or D24 durians as they are too costly.for rm 45 for a durian ,i bought equivalent seafood for 2 weeks from Nikudo frozen food.An Atlantic pollock,ocean perch fillet,a sabah halibut or plaice,flavoured clams.so i kiss durians goodbye as seafood is more healthy.need to look for fish roe in Nikudo to make japanese mentaiko spaghetti.ikura is hard to find or i may get imitation roe using pearl sago.