Counting down to the new year in three more days’ time. I have here another very simple recipe that I saw as an idea from Pinterest, which is cute and very very cheery. It is a flower dish that’s made from eggs and cherry tomatoes and herbs. It allows anyone with some creative juices to do it but maybe some technique will still be required from an experienced adult to be able to scrape it off from the pan nicely into the serving dish without forming any damages to the nicely framed picture.
Just came back from a short staycation at the Bus Collective. It was short, but tiring. Interestingly, we didn’t pack much into the itinerary because of the rainy weather, so we kind of just took it one step at a time and decided on-the-go most of the time. Day one was a walk around after checking-in and dinner at the Canopy restaurant at the Changi Civil Service College (CSC). Day two included a cycling trip to Changi Bay Point in the morning and then bowling later that afternoon for two hours. We had a quick and simple lunch at the Changi Village market and then dinner was a very sumptious and fun BBQ at our hotel, followed by a nice session of soccer match cheering with a nice ending for the Singapore Lions. Day three was a late morning breakfast at the Indian prata shop followed by another hour of bowling and a session of tennis at the CSC. We ended the day early with a simple dinner tabao-ed from the market and a night of uncle-and-auntie driving adventure (to nowhere) and a Nintendo Switch delight for the boy. Day four had an early wake up call at 6am to go to the beach to watch the sunrise. We did manage to catch a good glimpse of it (fortunately), and got a good doze of morning sea breeze, wave-splashing and sandcastle building. The two boys ended their staycation with a swim at the CSC, before we headed back home for the day.
So very short but it was a sweet and memorable one. My favourite part of the trip? The BBQ and the nicely grilled sticks of pork satay and melted marshmallows.
This recipe features a very simple pasta recipe which uses shrimps and a simple sauce to cook the pasta; it also shows us how a simple breadcrumb sprinkle can be prepared and kept ready for serving alongside almost any pasta or Italian dishes that you cook. It’s a new word that I learnt – pangrattoto.
I am finally back in Singapore! And I am so glad the work trip is done and over with. It was a most interesting experience, in terms of culture, work experience, and understanding how things are done in China. The food was great – a lot of mala heat, Sichuan spice and beef/mutton too. Breakfast at the hotel was decent, with a variety of Chinese vegetable stir-fry, watermelon (okay… but they were not sweet *sulk*), coffee (yay! but it was a bit diluted), tea leaf eggs, beef noodles, congee, millet soup and sausage (yay!) There was also soggy noodles served during one of our desperate lunches at the hotel to get away from official work lunches. My favourite food? It has to be the sheng jian bao at the food street along the cross junction of the old town. The hot soup spurted out with every bite of the bun. At 9 degrees Celsius out in the cold. Nicccceeeee.
It’s been a really rainy week. There were so many flash floods in the past week and the weather has been icy cold too. But this signals that Christmas is coming soon. So everything is going to be fine. I hope next week turns out well too…
