A Sanga Dilemma

Sanga for lunch. Sanga is an Australian slang for sandwich. Pixabay image.

Sandwich is such an ubiquitous item and you can almost get it anywhere in a shopping centre’s food court or any corner shops or cafes.

I have always gotten my sandwich fix from Subway and over the years I’ve seen changes to their menu and most recently to their colours and logo. Maybe to streamline with their US counterparts perhaps?

I used to get my sandwich double-wrapped – once with a white paper, then with the glossy paper that bears the company logo. But they started to omit the white paper wrapper since last year and made do with just the glossy paper.

There is no more plastic bag, but they’ve introduced a paper bag instead. 

And the menu? Well, there are a lot less on the menu board nowadays. I would always get a turkey and ham sandwich because that was one of the options listed on the board.

Nowadays I don’t see the exact name on the menu anymore, but I could still get it in that combination because turkey and ham are one of the many ingredients that they have. 

Usually the way I order is to state the name of the sandwich that I want, and in my case it’s ‘turkey and ham sandwich on white bread’ at the start of the queue, and gradually saying other ingredients as the queue moves along.

Recently though, I’ve had to say the type of bread that I want first and then saying out the other ingredients, in between of informing them if I want any of the ingredients fresh or toasted.

To me, it just feels like there’s a detachment to my favourite sandwich by not saying out the full name first. Or perhaps the sandwich artists are not fully capable of remembering the name of the sandwich that I just said 5 seconds before?

What about you guys? Do you have a standard way of ordering your sanga?


This Plant Called Kangkung

Kangkung or its English name water spinach (Ipomoea aquatica) has a very humble beginning.

During the Japanese occupation during WWII, it became a war time crop because it was so easy to grow and require very little care for it to propagate.

But in the US, it has become an invasive species. Its floating stems form dense mats and this can be troublesome for aquatic life and human activities.

Now you may ask why am I talking about this modest vegetable.

Well I’ve recently become acquainted with kangkung and it was out of curiosity. But mostly because I’ve been dreading the selection of vegetables available in this country and I’ve been missing the leafy and crunchy vegetable selections of SEA, more specifically Malaysian assortment of vegetables.

So I found out that my local Asian grocer sells kangkung from time to time and when they had it, I bought a bundle. Buying was easy, how to clean and cook it is quite foreign to me. You see, when I lived in Malaysia, I never eat kangkung not because of its simplicity, but Malaysia just has an abundance of vegetables that kangkung just never crossed my mind.


Leafy green craving? ✔

Found and bought some? ✔

Clean and cook? ✘

Eat? ✘


Join me in my next post about how I tackle the cleaning and cooking process ☺