Home is where the heart is. It’s the one thing that keeps me going. Knowing I have to keep healthy, keep myself going, make the most of this trip, and then eventually go back to what matters most.
After almost two weeks abroad by myself, I can’t help but think about everyone at home and yearning to go back to the familiar. Don’t get me wrong. These two weeks were great – it was a good opportunity to find some inspirations in life, to learn from others, to visit museums and exhibitions, to find my direction and myself. It’s something that I’ve not had the opportunity to do for a while now. I can’t ask for more and I am very grateful to everyone at home and at work for providing me with their support and giving me this rare opportunity.
Being by myself, I had a chance to think about what I would like to continue to do as well as what I would like to do next. It was also really, really good to have this me-time to visit museums to see exhibitions like I’ve never done before. To connect with the things I love again. To stop and appreciate the little things that matter to me. I also had an idea that came to me – a little experiment that I would like to get down to once I’m back home.
British food is simple and non-complicated, and it’s nice. But I do miss the process of cooking something for myself. For my family. And I am already plotting down all the dishes that I’m going to attempt next week once I’m back. Can’t wait!
Home is where simple home-cooked food belongs. Not sure how the two guys at home are managing with eating out for every single meal, but hopefully, they would be able to get back to home-cooked food when I’m back (meaning no more MacDonald’s, no more bentos, no more restaurant pastas, no more nuggets and fries and cold drinks). The little one might kill me but I can’t bear the thought of them eating this anymore.
Back to vegetables, rice, noodles and home-cooked pasta. Boring, simple but it’s healthier. I promise. Like this simple cabbage stir-fry. Yummy.
- Oil: 2 tbsp
- Garlic: 2 cloves, finely chopped
- Onion: 1/2, finely chopped
- Dried shrimp: 2 tbsp
- Red chilli: 1, sliced
- Cabbage: 300g, sliced
- Water: 1/2 cup
- Salt: 1 tsp
- Shaoxing wine: 1 tbsp
- Heat oil in wok.
- Add garlic and onion. Stir-fry for 2min till onions are soft.
- Add in dried shrimps and red chillies. Stir-fry for 1min.
- Stir in cabbage, water, salt and shaoxing wine. Leave to cook for 3min.
- Serve hot with rice.
- This recipe was kindly adapted from my secondary school Home Economics textbook.
I tried a pseudo-vegetarian version of cabbage stir-fry seven years ago. This version is a much simpler, purely vegetarian version, easier to prepare but tasty nevertheless!
3 persons as side dish