Am trying to see if I can prepare the works spread over 2 days instead of 3 days prior to the 'day'. Finding it rather tiring, hectic and achieveable ^_^.
Started with Tuesday's morning, cleaning & deboning the fish; dry frying the cocounut & grinding it finely; and deep frying & packing the keropok in the evening.
Wednesday's morning - purchased the vegetables, plucked & sorted the herbs for the juices for cooking the rice on Thursday; packaging the required packet of budu sauce. In the afternoon, dry frying the deboned fish over low flame. By the time, I finished these, had a quick shower and then off to pick up my son from school. He finishes school every Wednesday at 3.30pm. Only this Wednesday, he bought his lunch from the school canteen.
Today, my dear hubby had an outstation trip. Got up at the wee hour of the morning, cooked the rice, and purchased the bean sprout from Tamu Muhibbah. My son had simple breakfast - cereal & a cup of milo drink. I sent my son to school @ 6.30am. After I dropped my son to school, I started packing and finished @ 9.40am. Then its off to deliver the 'Khau Jhum'. This include delivery for the 'brighton' clients as well - drove a total distance of 42 km from Lutong to Brighton.
Had a new client near GK Supermarket - wonder how she likes 'Khau Jhum'?
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