XNKL! 🍊🍊

I think I overdosed on festive clothing while trying to find the perfect outfit for CNY. 😅

I’m not sure why I’m so commited to wearing red during this festive season, because most of my wardrobe (like the general population) is monochrome.

But it kind of makes me happy to find an excuse to look out for brighter colours and prints.

Gifts From My Toomy

I’ve heard all sorts of horror stories about renting your house out. To strangers to friends, and stories of best pals turning against each other because they live together.

I’m not sure if it’s too early to say, or if I just have to thank all my lucky stars for aligning and sending Ellen into my life, but we are very happy to have her call our house a home.

It’s the little things, like looking forward to going home because your tenant roomie (hence toomie) is home and not because she isn’t.

And also, like seeing her come home at 10pm with a huge bag of CNY decor for the house because I mentioned in passing that I want a giant pineapple to hang from the ceiling.

Finding Space For 2 (+1)

I’ve been cooking a lot recently, because we’ve had the luxury of staying in our little holiday home for the past week and it’s been very relaxed.

Very relaxed!

I wake up and the first thing I do is prepare for our meal of the day. Meal, because we tend to have the same thing for lunch and dinner, just in different forms.

The picture above is Ellen and my favourite dish (after the crab bee hoon I cooked on chusan). Daniel refused to have any of it despite it being super delicious cos he feels like it’s sick people food.

Sick people food? Tell me which sick person eats such amazing porridge?

Pressure Cooker Fish Porridge

Sharing the recipe because it’s super easy.

You’ll need:

  • 10 small dried scallops (washed)
  • 15 dried small ikan billis (washed and soaked)
  • 10 goji berries
  • 1 tablespoon oyster sauce
  • Abit of huadiao wine
  • 1 cup rice
  • 6-7 cups water
  • Abit of salt

Put everything into the pressure cooker and cook, I pressure cooked it for about 15 mins then left it to depressurise naturally. After it’s done, you can add in any seafood, like sliced fish, scallops or prawns.

I added carrots cos Ellen’s was old haha and I wanted to add brocolli but I held back in case nobody likes veggie as much as I do.

I love cooking, love being at home and love the pockets of time that make life more bearable.

Pockets, because these moments are best savoured in small amounts.

Too much and it leaves a bitter taste in the mouth.

We had family over on Chu San and it was a crazy mess of buying crabs, killing crabs, cleaning crabs and cooking crabs.

I now have a phobia of seafood and I can’t seem to shake the smell of seafood even tho we’ve thoroughly cleaned the kitchen twice.

I think we might also be getting the hang of hosting! We didn’t feel as tired as we did during Christmas (maybe cos we didn’t host friends and didn’t stay up till 5am the previous night 😂) but yes

I think I actually like hosting!

I even casually told Daniel that we’re aceing this whole adulting business 👏👏👏👏

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