OKAY UMM...I would like to introduce you to my hyperfixation breakfast! I have been eating this every morning for the past 2 and a half years AT LEAST.

The oldest photo I have of this meal (there are several!) was taken around August 2023.

I am not rich, avocadoes just happened to be cheap ($1 EACH) during that period of time LMAO

This was way before bird flu took out masses of chickens - I COOK THEM PROPERLY NOW!

Every breakfast food I've made is just an avocado remix, I'm aware. My other key food hyperfixations include Granny Smith apples, Korean roasted chestnuts, dry roasted unsalted almonds, and Nashi pears.

I used to eat plain rolled oats religiously, as well as cinnamon oat clusters and roasted almond and hazelnut bars.

The sun was unbelievably gorgeous that day, and my plating skills came out of hiding too.

2/3 of my favourite Hakka dishes. Léi Chá Fàn is certainly an acquired taste. It comes with a side of Thunder Tea, which is a soup comprised of green tea leaves, herbs (basil and mint), and roasted nuts/seeds/grains. The tea is then poured into the rice with vegetarian ingredients.

I love the mix of bitter tastes from the tea mixed with the saltiness of the dry ingredients. In this picture, we have fried salty tofu (tau kua), four kinds of greens, fried anchovies, and red peanuts on a bed of wild rice.

The bacon was shaped into roses!! No, but this was a very very good meal with a buddy. Very satisfying to eat with a fork and knife - the softness of the bread, egg and bacon oh my god. The salad was very fresh with the sour vinaigrette. My favourite chai latte topped it all off.

That's what I was told. But my love for stir-fried produce is too strong! Here we have a plate of white rice, braised tea eggs, stir-fry bitter melon, chayote (another bitter food), kidney beans, corn, and oyster sauce bok choy. The fruit plate includes papaya, honeydew melon, watermelon, and pineapple.

It's giving miscellaneous but don't yuck my yum.

I think my favourite things on a big breakfast plate would be tomatoes, eggs and sausages. I want to try black pudding one day...and scotch eggs! Sausage breaded boiled eggs...double whammy!

I dream of this EVERY DAY AHHHH

Why have I never had halloumi up until this point. And would look at how dense that bread is ohhh my goddd :DD.

1/3 of my favourite hakka dishes. FISH PASTE! BITTER MELON! I love bitter foods - grapefruit, bitter melon (苦瓜), papaya leaves (tumis daun pepaya), cassava leaves (tumis daun singkong)...

It's actually very hard to find dishes where the vegetables and the meat are equally succulent (could not think of a better word) and flavourful. THIS is the standard. The bean sprouts and the spinach (??) was super tasty - paired with the oily beef on top of rice ensured flavourful bites throughout the entire meal.

This is a meal that I think of when people say "restaurant food that tastes like home food". The beef and ESPECIALLY the capsicum stir-fry tasted a lot like my parents' cooking. Plus the salad had a nice, fresh dressing.

There were at least three types of beef in this bowl !!! The coriander, pak choy, and bean sprout added a nice crunch too. There were beef balls, beef slices, and a fattier cut that I don't know. But yes, immacculate.

All the Singaporeans will come for my ass for the broccoli on the plate (it's originally cucumber), but the chicken was soooo nice and tender. Especially considering that this was not from Singapore, it was a really good chicken rice.

I must admit that this is not the most authentic phở out there (alas, it wasn't from a family restaurant, but merely the food court), but it was a very warming meal during the wee hours of the early morning. It was cold and I was tired and this boosted my morale a lot.

LOOK AT HOW CLEAR THAT BROTH IS TOO!!!

Got this to share with my day ones.

Going to a Korean restaurant is always a good reason to eat my favourite kimchi - yellow radish (danmuji), white radish (chicken-mu), and spicy radish salad (musaengchae). Radish.

Sun-dried tomatoes are so good. There was also asparagus, broccolini and walnuts.

Tomato based pastas will always be superior to basil, cheese, and cream pastas in my opinion.

Ate this after all but one of my finals ended. Can't be bothered to study for the last one. I've been dicing my cucumbers and tomatoes in finer pieces since I ate this, and the user experience has been improved dramatically.

I am normally a primitive cave woman who eats strawberries without cutting them in half nor removing the stem (yes, you heard that right), so I don't know what force of hell overcame me to cut strawberries. Maybe I was feeling particularly motherly that day.

Let me have a minute to endorse grapes. My god, the crunch?? Red grapes are the best for crunch, black for sweetness, and green grapes weirdly for nostalgia.

I'm not super hyped about frozen grapes to be honest. They're way too cold and are argubly less sweet. I could eat my body weight in grapes. Grapes.

My non-exhaustive list of favourite apple varieties include (because surely I've forgotten some) Granny Smith, Jazz, Modi, Pink Lady, Red Delicious, Fuji, and Kanzi. I've never had a Golden Delicious and I despise Royal Galas.

Whether cut and pitted (as shown above), or not, a good apple is a daily event to be enjoyed in itself.

The best oranges are the ones where the peeling experience is seamless and the shade of orange so deep you know that it will DELIVER.

Mandarins are a whole new ball game, okay. Imperial >>> Murcott and Afourer. It really is the peeling experience that makes or breaks it, hey.