This recipe is very simple to follow, and a good option for when you don’t have a lot of time to prepare your meal. You don’t really have to chop up a lot of ingredients too (just spring onions, which are optional by the way); if you don’t want to wash the chopping board, you just dump the silken tofu into the pan and chop it up using the stirrer.
It’s Children’s Day today, meaning it’s already October – the last third month of the year. We are nearing the end of the year! I am not looking very forward to 2027, mainly because it’s PSLE year for the boy, and I’m really not sure about what to expect for him and for myself as well, being a full time mum at home. I’m hoping that all these cooking will help to ease my mind a little and feed the family well too.
I first tried making these rice balls because the boy kept complaining about his school meal caterer serving up horribly plain and tasteless food. I thought these rice balls were easy enough to make yet really tasty, without needing too much of a fuss in the kitchen.
Here’s a home-cooked bak kut teh for those of you who love soup-based dishes. The Songfa brand bak kut teh mix packs a punch – you can drink many bowls of it and not get greasy or sick of it. This take on bak kut teh fuses both Chinese and Japanese flavours. It uses wheat soba noodles for dipping into the bak kut teh, much like how the Japanese uses the same noodles to dip into the sauce before sluriping the noodles up. It’s a brand new experience, but flavours are kept traditional and authentic.
Top: Coastal breakwater 4; Bottom: Jogging track along the park perimeter
Here’s another attempt at trying out new places to do my morning jogs in Singapore.