It’s been almost two weeks since the Circuit Breaker was lifted. Working from home without the little one around has made lift a lot less stressful and a lot more predictable because I could actually make plans about what I had to do and fulfill these plans accordingly. Having the big guy at home with me also makes the day pass by a lot faster – there is somebody right beside to discuss the news with me, make small talk, complain to about the stresses at work and decide what to eat or not. Maybe, just maybe, it’s not a bad thing to work from home after all. Would this really become the new norm?
The little boy, on the other hand, isn’t taking the new routine that well. He can’t eat all the nice, expensive food anymore; he can’t go to bed as and when he likes to anymore; he can’t play with his toys every day anymore. He can’t leave food remaining in his bowl during lunch time anymore. He has to unlearn all these bad habits picked up at home during the CB and learn to become an independent big boy again. I can fully understand why he doesn’t like school but I’m afraid this is going to be his life from now onwards. Hopefully.
And our interaction with the boy has also improved, especially for myself because I am now able to put aside my work to spend time with him in the evening. I can stop thinking about work because I am able to get most of what I want to do in the day. It allows me to become a better, more patient mum for the boy. It allows me to enjoy all the time that I spend with him after school and work.
I still cook at least a meal a day, and nowadays, it would be for dinner since that is the only time when all three of us are together. I still attempt a new recipe every week – this is something that I have managed to continue to do regardless of whether there is CB or not.
So this week is my chance to revisit the Eurasian culture, with this dish of sambal acar nanas (pickled pineapples). Though this interesting side dish is usually served alongside the Birthday Mee, it is a nice snack to have without the noodles – very appetising especially right before a meal. You could make a lot more than a serving and keep this in the fridge for up to a day or two too.
- Pineapple: 1/2 of a medium pineapple, skinned, cored & diced
- Cucumber: 1, peeled, cored & diced
- Sugar: 1.5 tbsp
- Light soy sauce: 1 tbsp
- White vinegar: 3/4 tbsp
- Sambal belacan: 2 tbsp
- Combine pineapples, cucumber, sugar, light soy sauce, white vinegar and sambal belacan in a mixing bowl.
- Toss till sugar is dissolved.
- Serve with Eurasian birthday mee or store chilled in fridge for up to 2 days.
This recipe was kindly adapted from Quentin Pereira’s Eurasian Heritage Cooking.
The original recipe serves up this dish with smaller bits of the pineapples and cucumbers. I have personally chosen to leave these in larger chunks as a preference.
3 persons as side dish