Omurice, a combination of the words ‘omelette’ (omu) and ‘rice’, is a relatively common dish found not just in Japan, where it originated from, but also in other parts of East and Southeast Asia such as Korea, China, Hong Kong, Singapore and Taiwan. This dish was supposedly brought over to Korea first during the Japanese occupation in the late 19th century before it began spreading widely to the other parts of the region.
Kommt wieder das Ende des Jahres. An dieser Zeit habe ich immer volle Gedanken: Was habe ich in der ganzen vergangenen Zeit gemacht? Wie wird es die nächsten dreihundertfünfundsechzig Tage gehen?
‘Im Jahr Zwanzig-Dreizehn habe ich sehr viel gemacht. Im nächsten Jahr würde mehr gemacht sein werden,’ möchte ich gerne glauben.
This recipe is really really simple – I couldn’t believe it when he said that was it; just freeze it and you’ll get to eat it the next day.
All thanks to the guy for taking the effort to find the recipe and make it. Try it! I bet you will love it too!
The Gardens By The Bay is a large visitor attraction in Singapore, one of the latest attractions to have opened here in 2011. Encapsulating the concept of life as a city in a garden, the attraction consists of altogether seven themed gardens. There are plenty to explore and take in; it is a photographer’s paradise too, given the multifarious variety of botanical flora and fauna.
Tangyuan (汤圆), or glutinous rice ball, is a type of dessert served during many auspicious occasions celebrated by the Chinese, Koreans, Japanese and Vietnamese: the winter solstice (冬至) when daylight is the shortest (i.e. daylight will start to get longer, which means winter is coming to an end); the Yuanxiao Festival (元宵节) to celebrate the first new moon after the Chinese Lunar New Year; other occasions which call for festive celebrations – weddings, birthdays, anniversaries etc. In fact, the word ‘汤圆’ (tangyuan) is a homophone for ‘团圆’, which means reunion and togetherness. This symbolism is further illustrated by the roundness of the balls and the sweetness of the broth. Hence the rounder the balls are the better.
