Refresh

Kong Hee Fatt Choy everyone! It's been a wet start to the year hasn't it? Year of the Water Dragon indeed =)

Jiu Hu Char

This dish itself looks easy enough to prepare, but looks can be deceiving. Each strand of Bangkwan (Sweet Turnip) and carrot has to be sliced into long even strips to ensure even cooking time. A lot of care and attention needs to be given to the dish while it is cooking. It is very important to keep stirring the wok to ensure that each ingredient is evenly fried and to ensure that everything is equally mixed. Preparing and cooking this dish itself to me epitomises being in a relationship. Every strand needs to receive individual care and attention, the wok must be stirred every so often, paying particular attention so that the flavours are evenly married and that the dish doesn't get too dry, that the strands of vegetables don't break or get overcooked. It is a labour of love indeed, a fine balance and a touch of finesse is needed. But the dish you get at the end of the day, makes it all worthwhile ;)

Stir Fried Leeks

Leeks or "shuin" have been a traditional favourite of my family during the Chinese New Year Reunion dinner. My guess is because Leeks sounds calculate in Cantonese. My late grandma, has always advocated that being good in arithmetic will get you far in life. I am inclined to agree. But there are some things in life that you just can't put a value to and not all things revolve around material wealth. Seeing how the other half lives has made a lasting impression on me. I'm never been known to be the most generous person in town and I have come to realise that I can do so much more :) What was it that Hamlet said? "There are more things in heaven and earth, Horatio"

Hmmm...

Thanks for being there B, waking up to see you lying beside me is a blessing =)

amor gignit amorem

*hugs*