Pomfret with Pinot Blanc

Saturday Mar 24- The silver pomfret had been lying for a week in the fridge and it seemed overdue to cook it. I would try anyway, I thought, with assam (tamarind gravy) again. Surprisingly, it turned out the best pomfret I've eaten so far, thanks to those Malaysian fishmonger from whom I always get my seafood. It was still very fresh (perhaps partially due to my excellent fridge). I sliced the red onions neatly, smashed the ginger with a wooden pestle I bought from the wet market in Hoi An, did the same to the lemon grass and aromatized everything in order. It was a great lunch with a pinot blanc from Alsace and boiled Southeast Asian spinach. I also prepared my comfort food ('dragon bones', potatoes, carrots, onions, and gourd). After the fantastic seminar by Professor Murowchick on surprising finds at Sanxing-dui, Szechuan, at Asian Civilisation Museum on Thursday, Mar 22, I realised 'dragon bones' were what physicians initially prescribed to cure malaria in the 19th century. They led to the discovery of the Shang dynasty oracle bones!

I read some of my notes at TCC, Plaza Singapore in the hot afternoon. At TCC I saw many SMU students working on their assignments and noshing their finger food when they finished. Their food orders looked great. I had my TCC house premium as usual before going to Carrefour to pick up four bottles of wine for the forthcoming week and a half. It would be a busy week!