I’ve ever thought of making fishballs from scratch, but after watching a few videos demonstrating how they are made by the pros, I decided against it. It takes a whole lot of effort to scrape the flesh of a fish with a knife, and then to knead and hit the paste such that it becomes bouncy and chewy and soft. Not easy at all because it’s all very manual and laborious work requiring the arm muscles and a lot of time and patience.
Just trying out a rather simple recipe for a bun filled with sweet meat, an original recipe of the Hessisch community in Germany.
Braised noodles, or what we more frequently call ‘lor mee’ in Singapore, is a noodle dish that uses thick and flat yellow noodles, served in a thick brown gravy sauce alongside fish cake slices, braised eggs and deep-fried fish slices. I started to eat this dish more frequently when I was pregnant with the boy because of the fish slices served with it – fish is supposed to be good for the foetus.
The boy and I recently invented a new game, which is to run and hide under the blanket in the room when daddy comes home from work. He will look at me with a very complex expression when he hears the door unlocking, one that combines both excitement and mischief; he will then grab my hand to make off with him into the bedroom. It’s one of the reasons why the boy keeps waiting with his neck over the sofa every evening for the knob of the main door to turn and for the keys to sound. It’s his way of missing his daddy.
