I didn’t know about the existence of this trail till he mentioned it to me. Its name, The Green Corridor, was immediately appealing and triggered my curiosity, especially after I got to find out more about its historical significances and the sentimental values left behind by the chugging sound of trains long gone.
I have not cooked a Maggie mee recipe for more than two years now. It can’t possibly be that I am becoming healthier; it must be that I have forgotten about these recipes and left them in a corner of my bookshelf.
Finally, I got down to digging the piece of paper out and, since it was a lazy weekend morning, decided to choose the next simplest recipe to adapt and try out. So, here it is – a sizzling bowl of curry & seafood noodles prepared under 30 minutes.
The term ‘pub food’, or ‘pub grub’, immediately conjures up images of burgers, fries and fish and chips, as well as the accompanying jugs of beer or caskets of brewed ale, the latter of which plays the more important role of satisfying the booze-craving pub customers. Indeed, serving up large portions of intoxicating alcohol was the key concern of good old English pubs; gastronomy has never played a key role in such drinking establishments until the late 20th century. Pub food was hence commonly viewed in a negative light – as junk or cold food, crudely prepared to serve guests who are gastronomically least appreciating.
Above: A school of catfish; Below: Sea cucumbers lying alongside a tiger cowry shell
These are some of the many pictures that I took inside the S.E.A. Aquarium back in October. The sea jellies are among the list of my most favoured breed of marine animals swimming in the tanks, what with the mysterious aura they exude and the seemingly enigmatic gravity-defying habitats they live in. Oh, and not to forget that they feed on the legendary sea monkeys for sustenance as well. How much more intriguing can these creatures get?
I love steamed fish, especially steamed pomfrets, whatever colours they are – black, white, silver or golden. Perhaps it is the Teochew blood flowing in me that makes me crave for it so much. It is also a very simple and healthy dish to prepare at home – one that our parents would make for us every other weekend.
This recipe closely more or less follows what my mum does, though with some adaptations to suit my taste bud. I hope you will all love it too.
