Menu Plan

Monday:

Lunch & dinner:

  • Nasi lemak (rice infused with sliced ginger, screwpine leaves, lemon grass and coconut milk).
  • Condiments: vegetarian ikan bilis sambal, kangkung and boiled eggs.

Dessert:

  • Caramelized pineapple slices topped with a scoop of ice cream and finished with a drizzle of chocolate sauce.

Tuesday:

Lunch & dinner:

  • Brown rice with udang masak lemak nenas
  • Stir-fried broccoli
  • Holland peas caramelized in oyster sauce

Wednesday:

Lunch:

  • Homemade bread dipped in leftover udang masak lemak nenas curry.

Thursday:

Lunch & dinner:

  • Spinach dhal
  • Stir-fried sawi
  • Roasted potato stacks

Friday:

Lunch & dinner:

  • Grilled eggplant topped with sambal belacan
  • Ladies finger in creamy evaporated milk and spices
  • Cabbage cutlet

Saturday:

  • Leftovers

Sunday:

  • Lunch @ Mages’s
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