This dish of stuffed squid pockets with minced pork mixture is a very simple dish to prepare. And it tastes lovely cooked with a simple pot of chicken stock soup and dongfen, with some rice to go with. I can also imagine cutting some bird’s eye chilli to dip the stuffed squid into, and to gobble down the squid in a mouthful with a few slices of chilli. Yummy…
I vaguely recall having Western food for dinner once in a blue moon when I was young. My father would bring us to the hawker centre at the West Coast market and order pork or chicken chop for all of us, while waiting for my mum to come by and have dinner with us during her meal break from work. She used to work at the Ginza Plaza in Clementi as a store assistant, and would work till late at night as well as over the weekends. My dad would always help to order her share of dinner, and we would all wait for her to join us at the table before we tucked in.
A quick mix of fruits and cocktails to get together a jug of refreshing punch for my family. This would have also been a great option to go to, for a party with guests at home. Think fruit punch in an impressive big bowl which I would like to have done as well. Hopefully I’ll have a chance to invite families and friends to my house soon, for a big party, to celebrate the end of a pandemic era.
It’s already coming to the middle of July. Almost a year and a half into the new world of pandemic and things are still looking the same. No lockdowns, but the part about working from home is getting to me. Slowly but surely.
A different kind of mousse cake using the never ending supply of Thai tea leaves in my cupboard.
