Use your noodle and burn up the fat

Why are the Food Gods so mean to us?

I put leftover street-food noodles in my guesthouse room’s little fridge overnight for ants-proofing, and what you now see is … congealed fat; the stuff that clings to your waistline and won’t budge.

Yes, this is the juice on the delicious street food that we scoff down with a passion; this is the cheap and simple but so satisfying cuisine that brings us to South-East Asia; this is why we painfully learn to use chop sticks;  this requires urgent action: a reduction in my nightly cold beer quota? Nope. It looks like an extra 2km on my daily walk, and an extra 10 minutes of daily sea swimming …

Getting fresh on a lunch date

The little lunch date soon becomes a seafood feast: that’s me when I see FRESH from the sea.

Two crabs steamed (my fav), a lobster grilled, a whole fish (I mistakenly pointed to the cobia, I meant grouper. Oh well) in that SEAsian tomato sauce that makes any fish delish, and a large seafood noodles.

Add an iced tea (trà dá, I relish it), a little Red Bull and a small water: USD100/AUD150 (I’m glad our politicians are paid in AUD, not USD)