Tuesday, December 31, 2024

The Last Day of 2024

We're right on New Year's Eve. Where did the year go?!!! A year well-lived means I am without regrets on this day, the last day of the year. Does it count for something if I haven't made anyone cried. Anyone who is displeased with me should check their own opinions and discern whether they're displeased because I didn't do what they want me to, or I truly did them wrong. 

I have learnt to distinguish between doing something in order to make someone happy and whether I truly want to. I have come to realize that when people are displeased with me, it's usually for their own selfish, entitled reasons. And I'm equally selfish because I do not want to fulfil their sense of self-entitlement and obediently play my part in their picture of things. 

I have learnt so much from the dogs. I'm very partial to this breed, and their traits align with what I seek in friends too. While I'm very logical and methodical, I sometimes lose the human touch in handling matters. I don't have a low EQ. I'm just not partial to having it guide my decisions. I'm not too bothered about being tactful. To that, I still have so much to learn about getting along with people, keeping friends, and being a friend and a half-decent human being. 

Monday, December 30, 2024

What is Morality? What is Reason?


Since it's the year end round-up for so many things, of course as one of the final reads of 2024, I had to also read Nikhil Krishnan's 'Does Our Morality Do Us Any Good', published in The New Yorker on December 23, 2024. There's a lot to chew upon. 

This is pretty much a book review of Hanno Sauer's new book, 'The Invention of Good and Evil: A World History of Morality' (September 2024). It's written in German and translated to English by Jo Heinrich.

The author is a Fellow at Robinson College, with an interest and a doctorate in philosophy. As such, this book review became a thoughtful essay too. The essay/review opened with the author's personal opinion, 

Naturally, I hold slavery to be an abomination and liberal democracies to be better than totalitarian dictatorships. But why? I could draw on my years of education to tell you it has something to do with my belief in freedom, autonomy, the awfulness of treating a fellow human being as a mere instrument. But a skeptic can point out that I had these convictions before I was ever in a position to articulate a cogent argument for them. The arguments came afterward; they are rationalizations of things I already believed.

Philosophers through the ages have long been divided as to whether there's such a thing as 'moral progress'. We also can't avoid talking about Frederich Nietzsche and his 'On the Genealogy of Morality' (1887) — guilt, conscience, responsibility, law and justice. Immanuel Kant believes that 'reason is the basis of morality', and in freedom, there is moral constraint. Well, then we have many unreasonable immoral people in this world, isn't it?

Elizabeth Anscombe famously opposed Oxford University's move in conferring an honorary doctorate on Harry Truman because she said that Truman was a murderer. She argued that killing innocent people in Nagasaki and Hiroshima seemed necessary only because the Allies stupidly insisted that Japan unconditionally surrender. The brilliant Elizabeth Anscombe's philosophical work always give me a migraine. She is also a staunch Catholic. In her essay 'Mr. Truman's Degree' (1958), She argued that, 

To kill someone deliberately, she notes, is to kill someone either for its own sake or as a means to some further end. Such killing is intentional. By contrast, Anscombe claims that the distinction between the intended and the merely foreseen is “absolutely essential” to Christian ethics. Some actions (e.g. murder) Christian ethics always prohibits or forbids, and intentional killing of the innocent is on this list.

We are all a culmination of our education, families and society, isn't it? Math and natural sciences, as well as our beliefs in moral beliefs, and the religion we subscribe to. We are a product of our environment, all factors included. 

How we think, how we live, is exactly how we think the world ought to be. What is self-entitlement? That itself is a privilege. How I write, how I think, how I problem-solve and approach people, are a sum total of my education and my life's experiences. How would that morally justify me in any means to an end unless it's acknowledged by society and whatever done is within the laws of my resident city. 

That brings us to the past fifty years, decades that inherited the familiar structures of modernity: capitalism, liberal democracy, and the critics of these institutions, who often fault them for failing to deliver on the ideal of human equality. The civil-rights struggles of these decades have had an urgency and an excitement that, Sauer writes, make their supporters think victory will be both quick and lasting. When it is neither, disappointment produces the “identity politics” that is supposed to be the essence of the present cultural moment. 

His final chapter, billed as an account of the past five years, connects disparate contemporary phenomena—vigilance about microaggressions and cultural appropriation, policies of no-platforming—as instances of the “punitive psychology” of our early hominin ancestors. Our new sensitivities, along with the twenty-first-century terms they’ve inspired (“mansplaining,” “gaslighting”), guide us as we begin to “scrutinize the symbolic markers of our group membership more and more closely and to penalize any non-compliance.” We may have new targets, Sauer says, but the psychology is an old one.

Look at the world this 2024. Natural disasters notwithstanding because of climate change, wars and more wars with the Middle East going up in flames, and a return of Trump to the US Presidency, as well as some weird tweaks to the American medical and justice systems, et cetera. It's pretty much doom and gloom every day. 

I'm not sure I can simply stick my head in the sand and not bother about all this. If I do so, it's because I live in a weird little construct called Singapore. I don't know how future generations will survive. My scenario planning skills don't stretch that far. 

Is this a more pessimistic world now? I suppose each generation's 40-50 somethings will feel the same? Like we're embracing mortality, and along with it, a shift of morals even? That's for the philosopher within  every one of us to mull over. Deep thoughts for the second last day of the year. 

Thinkers who see morality as having been constructed are often supposed to have trouble accounting for the possibility of moral progress. What is progress, after all, if not swapping error for a timeless truth? The anxiety induced in us by genealogical reflection comes, in large part, from having to accept that what we’d taken to be an eternal verity might be a fairly recent product of human history, biological and social. If our moral commitments don’t rest on deeper truths, how can we hope to resolve the conflicts that continue to divide us? Sauer’s perspective here is notably sunny. He sees a possible future in which our values do not so much converge as reveal themselves never to have really diverged in the first place.

Sunday, December 29, 2024

Festive Roasts at Carnaby

We finally popped by Carnaby. It has been open for a while, and Robertson Quay is our hood, but somehow we never gravitated there. Tonight we did. Dinner was casual and absolutely lovely. Catching up with old friends does make a good night. 

If the kitchen manages to keep its standards, it does serve up seriously decent British fare. But the range of beers is limited. The house draft is a Brewdog IPA, which works. If you wish to have alcohol, just get a bottle of wine because it makes the most sense. The wine menu isn't wide, but it will suffice. 

I couldn't resist the ox-heart tomato salad. Had to have that. The festive roast (which is served on Sundays usually) was beautifully grilled. It's a top-rump of Angus beef with tallow-roasted potatoes, vegetables and Yorkshire pudding. The venison pie was a hit. The smoky fish pie is on the permanent menu; held smoked haddock, golden snapper, leeks, peas and carrots. That was decent too.  

We'll have to come back to try its burgers, and steak and guinness pie. The table polished off the wine for dessert, and some people shared a treacle tart. That Chantilly cream atop was such an indulgence. Heh. 

Friday, December 27, 2024

Asian Flavors Done Well :: Rustica


I've been meaning to check out Rustica at Block 462 Crawford Lane, but didn't have the time to stop by. Finally did so at lunch. Now that Choya is going to be legitimate at all restaurants who choose to welcome dogs outdoors come January 1, 2025, between now and then, we have many more choices of restaurants. The menu sounded like food I would like. Traditional, but with a twist.

I took antihistamines before the meal. Had a bad flare last month and I've been avoiding chicken and shellfish. But I had to have some today. I couldn't resist the charred prawn dry laksa. It was classic and well flavored. I totally enjoyed it. The man opted for the curry fish rice. The dish used barramundi fillet with okra, and the curry, we think, used Baba's curry powder. The curry fish was accompanied with herb rice (very faintest herbs used) which was really just coloured with blue-pea flowers. The man liked it. Pretty decent!

Added on crab bergedil and Granpa's Ngoh Hiang. Laughed when the crab bergedil came. For S$11, it went all out to even add on a shell. Teeehehehe. I have no comments about the ngoh hiang because I'm not an expert on it. All I can say is that the ngoh hiang isn't particularly nyonya, which is my preferred style. 

We were impressed that three different types of sambal accompanied the different dishes. Separate rempah and all made for the various curries and gravies. The kitchen takes pride in the traditional recipes for sure. Woah. Food was delicious! I'm fond of this sort of menu and flavors. We're definitely going back for more yummy dishes. I really don't mind sitting outdoors. It's sheltered from the rain. Lunch-time is hot although there are overhead fans. Bring your own fans if you need to. I did, and it kept me really comfortable through the brutal lunch-time humidity. 

Thursday, December 26, 2024

Duck Breast & Kale


Ryo is over at ours again this season. Feeding him is a bit of a pain. Ensuring him eating his volume of food daily is a challenge. This boy isn't motivated by food. He likes junk like cream and cakes and such. Not allowed. He is fussy and doesn't want to eat unless he's hungry. He will walk away from a full bowl of even his supposed favorite foods. 

For Ryo, I save myself the angst and only prepare his food in the night. I ignore him in the day until he comes to tell me he is hungry and wants to eat. He knows how to do that and I understand him. This boy literally eats to live. He can do two meals a day, but he now prefers to do one meal a day — dinner. Unlike Choya now, who has gotten over her initial two years of 'I don't want to eat' moods. She's a little gourmand now, and while not overly greedy, she enjoys her varied meals.

Christmas isn't a time for the dogs to gorge and over-indulge. I have no wish to send floofs to the vet for something they're intolerant to or accidentally get sick with. No randomly new foods during this period. We stick to tried and tested proteins. Luckily for me, these Shiba-ken don't often steal food off of the table or get into my cupboards when I'm not at home. They're not dog-dogs. Quite dependable. 

The floofs are fine with their raw base for meals. For fun and to tickle their tastebuds, I also add freeze-dried nibbles, cooked meats, bone broth, and such. My plant pods are growing kale. The kale has grown leafy and tall. Today, I seared duck breast and wilted kale as toppers to the floofs' Christmas dinner. Choya loved it. And at least Ryo walloped all of that. Whewwwww. 

Wednesday, December 25, 2024

Merry Christmas

Christmas time doesn't always mean fuzzy warmth to many people. The 'most joyous season' of the year doesn't bring joy to many, even Christians. The season always brings regrets and nostalgia to many. My faith is always tested during this period. I'm not particularly religious. As it is, I don't go to Mass often. Well, I do turn up four times a year. That's about it.

Holiday blues are real to non-Christians too. There's too many social gatherings to think about. Unless one chooses not to attend. For Singapore, Christmas 2024 melts into Lunar New Year 2025 within a month of each other. For introverts, there's hardly time to breathe. In supermarkets, Christmas gold and silver decor on sale are placed right next to the new displays of Lunar New Year reds. 

Do Christmas the way you want it. Do holidays the way you want it. Guard your heart, secure your mind space, protect your solitude. If you do it to what society and your family expects or demands of you and you're exhausted, I feel sorry for you. Learn to say NO. If you don't, then you will just have to deal with it. 

Christmas to me, is a blessed season only because it's a generic time to popularly count one's blessings. I do too. It's pretty much joy, but how much of it is superficial in saying 'Merry Christmas'? I refuse to say 'Merry Christmas' if it's just that. I refuse to send a dumb gif or pic with just that line. Whatever for. That message should be accompanied by a heartfelt line, or a note. Unless we meet regularly or we're that close to know each other's tone in that very simple line of 'A very Merry Christmas to you.'

Anyway.

[14] And the Word was made flesh, and dwelt among us, (and we saw his glory, the glory as it were of the only begotten of the Father,) full of grace and truth. 

~ John 1:14, Douay-Rheims

Illustration by artist Izumi Kamoshida / 鴨志田和泉.

Monday, December 23, 2024

Dogs and Monsters


Although there wasn't a digital copy available, I settled for the hard copy borrowed from the library. I had to read Mark Haddon's new collection of eight short stories in 'Dogs and Monsters' (August 2024)

In this fictional universe, a few dogs appear, and a wolf, they are the Gods. Not all the stories are new. Some have been released as a short story in various journals. (Reviews hereherehere and here.)

He re-tells three classical myths in the three stories — the opening story of this book, 'The Mother's Story' (Thesus and the Minotaur), and second last story, 'The Quiet Limit of the World' (Tithonus and Eos/Aurora). In between we have 'D.O.G.Z' (Diana/Artemis and Actaeon).

'The Mother's Story' loosely uses the idea of 'Minotaur' in a maze. The writer altered the story to mostly criticize tyrannical rulers, despots and fools. There's no monster in this labyrinth. It tells of a mother's love for her mooncalf-son Paul who was born not quite like other human boys. I'm glad that this story has a happy ending, and all the evil people got the deaths they deserved. 

More often than not, I close the covers or walk away and stand, perhaps, as I'm standing now, in the wood and brick doorway of the almshouse and remind myself that we can trust only that which we can touch with our own hands and see with our own eyes. It is shortly after dawn in spring and I am old and Paul is a grown man yet remains a child. He is crouching in the wet grass in a ragged nightshirt awaiting to play with the fox cubs who were born several weeks ago in the dirty, compost-warmed gap behind the glasshouse. I step back inside the hallway and pull the door half-across so that I am harder to see and smell. And here they come, all four of them, tumbling and big-pawed, thrilled by the world, springing into the air to pounce on earwigs and butterflies and their own tails. Paul extends his hand and they lick it. From the mouth of the makeshift lair, their mother watches, attentive but wholly unafraid. 

The second story 'The Bunker' was written and published in 2017. That was an odd little ghost story of hauntings of humans in this world, but it felt a tad sci-fi to me, of Nadine being pulled into a parallel dimension rather than being haunted by ghosts of a war long past. It could have done better with a few more paragraphs instead of leaving readers to guess between the lines. Some stories ought to be fleshed out a little more instead of dancing between vagueness and ambiguity. 

The last story in the book is 'St Brides Bay', which was also earlier published in 2017 by Hogarth Press along with Virginia Woolf's 'The Mark on the Wall' in a new edition of 'Two Stories' (June 2017). Mark Haddon is a fan of Virginia Woolf's work, so I guess it makes sense to include this story in this collection. It simply lends us a view of an elderly woman Carol's life now and what goes on in her family and her circle of friends as she attended the wedding of her daughter Nikki (Nicole) to her partner Samantha in a church at St Brides Bay. 

St Brides Bay is an actual location in west Pembrokeshire, southwest Wales. The little inn that the wedding couple Samantha and Nikki stayed at, is Little Haven, which is an old fishing village in a conservation area, part of the Pembrokeshire Coast National Park.

This too was an actual world. You had to tell yourself that every day. With a breathable atmosphere and butterflies and thunderheads and yew trees so old that Roman soldiers had rested in their shade.

She would get up at eight and head down to the hotel for breakfast with Joe. She would order scrambled eggs on toast and a strong black coffee. They would talk about Tracey, they would talk about the baby, her first granddaughter. She held the rug to her chest and made her way back towards the lights of the house.  

Sunday, December 22, 2024

Whisky Shots at Kizuna!


I've gotten used to being in town over Christmas and New Year. It's a choice that I have made, and I'm still feeling okay about it. I'm not willing to compromise my dog's welfare and mental well-being, so I'm willing to compromise for her.  

Popped out to Kizuna to say hi to the friends who wanted to meet before everyone pops out for their ski trips and winter break. The stir-fry chef was ill, unfortunately, so there were no garlic fried rice, goya chanpuru or mapo tofu. LOL Never mind, there're plenty of other things on the menu that the other chefs could prep and serve up.

I had fluffy steamed rice with furikake, and pork jowl, as well as oden (no daikon today). Those were happy things for me. The man got his pidan-tofu, fried chicken, ankimo mousse thingy, and cured gizzard shard. We were all satiated. The friends got their niku-jaga and such.

I wisely stuck to highballs all night. Some opted for gin and the others also had an eggnog to round up the night. I was busy chatting, then there was one final tray of shots. I didn't even know what I was drinking. Someone said 'whisky'. Fine. 

I didn't even drink that much. But that shot killed me. I didn't get drunk or throw up. I was perfectly fine when I went to bed. But I woke up with a splitting headache. I swore I was hungover for two days after.

Friday, December 20, 2024

Isaki Sashimi at Koji

The man's extended family popped into Malaysia, then to Singapore for a short visit. He fulfilled 'showing face' at one obligatory dinner. I skipped it, no surprises there. But I agreed to take his Aunt K out separately for another dinner. With the man along of course. She's quite a cool Aunt, still slightly flighty, but manageable. 

We took her to Koji Sushi, somewhere convenient for her to get there on her own, get some shopping done and come meet us for an easy dinner after. She's fairly adventurous when it comes to food, so she does okay with sashimi and sushi, but not too much. Koji offers plenty of cooked food options which aren't too weird for her. 

Tonight, she was perfectly fine with the grunt fish as sashimi (isaki / 伊佐木/いさき), and negitoro maki. But that's as much raw fish as she wanted. She did gamely chew the grunt fish head and tail and bits after they deep-fried it. So the rest the food were cooked and arrived in the form of beef tendon stew, oyster stew, grilled mushrooms, seared beef, baked eggplant

Aunt K was pleased to report that the meal was excellent and gave her stomach no trouble at all after. She likes her food, but in moderation, of course. She had plenty of fantastic sambal with everything in Malaysia, so she didn't need to get another sambal fix here. She was also going to get some chicken rice sorted over the next few days. 

Thursday, December 19, 2024

Thai Street Noodles


I found my Thai noodle joint at International Plaza. LOL It's a hole-in-the-wall spot on the ground floor. There're only counter seats available and often, you're better off getting takeout than waiting for the seats. But the seats work for me after a sweaty gym session. It's predictably called 'Baan Thai Noodle'.

I like it because it's like a street stall, with air-conditioning. I assume hygiene wise, it's better since I have had no diarrhoea or anything so far. They have the usual noodle bowls of tom yum, chicken, Thai chilli, fishballs and pork. The menu is limited, but sufficient. You could add on ingredients of pork slices, liver or chicken drumstick and such. Choose between three kinds of noodles - Thai rice thin noodles (sen-lek), yellow thin noodles (ba-mee) or instant noodles (mama-mee).

I like its dry fishball noodles (using sen-lek), and adding pork slices and minced pork to it. That's a happy lunch. It has pretty low nutritional value, but it tastes absolutely satisfying. I generally like my noodles as some form of thin kway-teow dry (think ba chor mee, Teochew fish ball noodles, the sorts), white-white with no weird ketchup, vinegar or dark soy. Hehh.

Baan Thai Noodle
10 Anson Road 
#01-73, International Plaza S079903

Wednesday, December 18, 2024

Lamb Chops from Really Long Ago


I found lamb chops in the freezer from... ... ... 2020. LOLOLOL WALAO. I was skeptical that they were even edible. But the pack was well sealed and it had stayed frozen for... ... ... four years. Hahahahaha. OMGWTFBBQ I couldn't stop laughing. Thawed them out anyway. They smelt fine actually. Not the best texture, but they would do. So I marinated them in yoghurt and curry powder with garlic and onions. Heh.  

There were baby spinach and white asparagus in the fridge. Perfect. Boiled up the asparagus. I kinda ditched the bottom part of the stems because the quality wasn't good enough. Only the tips would be nice. Lamb chops could just go on a bed of baby spinach. There were oddly three small potatoes sitting in a corner. So I sliced them into small chunks to place them under the lamb chops to sear. #ImpieCooks2024

There were only four lamb chops. They were more than enough. Lamb is fatty, so that should be eaten in moderation. I don't even feed the dog much lamb, not even raw. I usually skip the fatty bits on lamb chops. The man wanted more food. Dohhhhhh. Made a small batch of okra masala. Basmati rice wasn't difficult to prep. That added more than sufficient carbs and flavors to the meal. He liked this mish-mash dinner.

Tuesday, December 17, 2024

Charcoal Fish Head Steamboat at Queen of Wok

One of my current favorite fish steamboat restaurants is Queen of Wok (关雪儿鱼头炉) at Rangoon Road. From 'Whampoa Keng Food Street', the restaurant rebranded and opened as 'Queen of Wok' in June 2020. 

It's still run by the same family who owned the brands. It’s a pretty casual restaurant with an air-conditioned indoor area and a few sheltered tables outdoors. Unless we’re coming with friends, we don’t bother to book. We sit outdoors and most people prefer to sit indoors. Heh. 

The fish head broth base is less salty than a few other famous versions, and the effect is wonderful. I usually have it with ikan batang or pomfret. They ran out of batang tonight. So pomfret it was for the hotpot. We get the ‘mini’ pot which is perfect for two persons. Maybe three small eaters. But on a hungry day, we can do the ‘small’ pot which is great for 4-5 pax. Charcoal fish head hotpot is really something else. I do like having sliced fish in this broth.

Queen of Wok has a pretty decent menu of stir-fried items, so we could on stuff too, just for variety. Tonight, we added nai bai for greens and the man wanted a bit of meat, so a sweet and sour pork it was. The kitchen clearly heeded the government's call and people's dietary concerns — for a soup and zi char restaurant, it went really light on the salt, even lighter than last year. Wonderful. Dinner was both light yet filling. What a satisfying dinner on a rainy night.

Monday, December 16, 2024

Budgies Can't Be Left Alone for More Than 48 Hours


I'm really not a fan of Han Kang's stories. Still, I read her short story titled 'Heavy Snow' published in The New Yorker on November 10, 2024. It's translated from Korean by e. yaewon and Paige Aniyah Morris.

The 2024 Nobel prize in literature has been awarded to the 53-year-old South Korean author as the voice of this era and a voice for women. However, Han Kang declined a celebration and press conference because she felt that the global wars didn't warrantee any sort of celebration on her part. Nice to have her voice resound and she tries to make her opinion count. 

Narrator Kyungha was a writer for a magazine who paired up with photographer Inseon for assignments for three years. The women became firm friends for over two decades. Life happened and Inseon returned to live in Jeju and after graduating from carpentry school, she started making furniture. Kyungha-ya remained in Seoul.

The one day, Inseon asked Kyungha to bring her ID to see her at a hospital in Seoul. She had accidentally sliced the tips of two fingers off with an electric saw. They had been reattached but not fully safe from sepsis and gangrene. Inseon wanted Kyungha to get to her home in Jeju before sunset so that she could feed her bird Ama, and it wouldn't die. Inseon had already been in hospital for a few days, and although she had refilled the food and water bowls that night, it wouldn't last for more than three days. By now, it needed more refills.

Kyungha went to Jeju in the middle of a heavy snowstorm. She made it to the last bus of the day, and got off at the stop that led to Inseon's workshop and her home. But the snow was heavy and she fell down and was injured. Every step was a bit of a torture. She got there. But... 

This was a pretty good short story. I almost couldn't bear to read the ending. I didn't want to. This is why I can't live alone and have a dog too. Or leave my dog alone without caregivers. Arrrrrrrrgh. The final paragraphs of the story said, 

By this window, Inseon has placed a table she made from cryptomeria. The birdcage sits on it. The blackout cover and a few cleaning tools hang neatly from the metal hooks she’s attached along one side of the table. The cage has one fixed perch and two matching swings, all made from bamboo that Inseon cut and sanded down and positioned at equal heights to prevent a struggle for dominance between the birds.

In the thunderous stillness, which is as chilling as any sudden loud eruption, I walk toward the cage and its unoccupied perch and swings. The water dish is dry. The wooden dish that Inseon fills with dried fruit and the square silicone container for pellets both stand empty. A handful or two of chaff is all that remains, strewn across a ceramic plate. And beside all this lies Ama.

Saturday, December 14, 2024

Sunny-side Up Eggs!


I was immensely glad that after gym class, the man and I decided to head home for lunch. The weather turned dark and brooding, and the thunder crackled like crazy. Choya would have gone hysterical if we weren't home. She does much better with the thunder if both the man and I are home, and awake, and the sounds of the day allay her anxiety instead of having the quiet of the night amplify it.

Lunch wasn't too shabby anyway. It turned out pretty decent. We had leftover braised duck breast, ngoh hiang and pumpkin rice. I had bok choi in the fridge which wasn't difficult to fry up. Added eggs — did them sunny-side up with basil. 

Choya had an egg too. Sketched out the yolk for her and kept the whites for her later meals in the night, and for tomorrow. She was too anxious to have lunch together with us. So she had hers slightly later when the thunder abated. She happily slurped up the yolk. Smol Girl was pleased that there was just light rain.

We eat out loads, but we are judicious about what we eat, to at least control the intake of sodium and cholesterol. But if you ask me, it's our volume of alcohol imbibed that we need to control. We also cook and eat at home, especially when we're in the mood for greens and Asian stir-fry vegetables done with only the slightest bit of salt and oil that no restaurant can replicate. 

Thursday, December 12, 2024

A Full Table :: Nasi Padang

It has been a while since I stopped by Hjh Maimunah at Jalan Pisang for lunch. After a sweaty session, the gym buddies and I didn't feel like showering. So stinky as we were, we toddled down to have nasi padang. It was a crazy hot day and a seriously hot walk under the sun with barely any shelter from the open-air carpark to the restaurant. We were all glad that nobody bothered with a shower. We would have been completely soaked. 

Since it was a full table of six, we ordered pretty much everything on the counter. Hahahaha. Including a tauhu telur. Some wanted sambal sotong, some wanted fish, and beef rendang and ayam merah. I asked for begedil and paru belado. All of us asked for half portions of rice. The server was like, 'Are you sure it's enough?' Oh absolutely. Heh. 

We thoughtfully sat outdoors so that the group stink didn't suffocate the next table. Hhahahaha. We're all fine with the hot outdoors. The overhead fans worked well and this corridor was in full shade. It was kinda fun sweating it out with everyone else. Calories? Salt? Fats? Yes, noted and noted, and eaten.

All I really wanted is sambal! I had an inexplicable craving for sambal chillies. Not just spices. I got plenty of those — sambal belchan and belado. GOT 'EM ALL. NOMS.

Wednesday, December 11, 2024

A Feast at Hadramawt Kitchen


An early Christmas lunch was held before everyone heads out for their winter holidays. Lunch was organized at the newly opened Hadramawt Kitchen on Lavender Street. (Nearest parking is at the multi-storey carpark at Block 10 Bendemeer Road.) However, it was mad stuffy. The two split-AC-units are insufficient against the kitchen heat and the afternoon sun. There’re currently no ceiling fans or any sort of standing fans either. 

Yemeni food with a mezze platter was right up our stomachs. Had the mezze platter that came with all the favorites of baba ganoush, hummus, eggplant shakshuka, and pita bread. Absolutely delicious. They do hummus in the way that all of us like it. I think we prefer Arabic and Middle Eastern hummus to Greek styles. Also ordered falafel and cauliflower popsHadramawt Kitchen got all their flavors right and well-balanced. 

Had two huge mandhi platters of carbs and protein, with each platter holding one lamb shank, 500g of mutton and half a chicken. There's no better fun than sharing carbs with like-minded friends. Conversation flowed and before we knew it, it was 3pm. Time to head off. 

There was only the muhallebi for dessert. I passed. It's milk pudding. I'll have such an upset stomach within 10 minuets of having even a spoonful. Naaaah. We went home with a box of baklava! Wahhh. Luckily these pieces are baked small. Nobody finishes them in one sitting. We ate them over a few days, but of course the husband ate most of it. Yes, it's ridiculously sweet, but in this cute size, eating one isn't too bad with a strong cup of black coffee.  

Tuesday, December 10, 2024

An Easy Stroll in the Loveliest Weather


Had a lunch date with J at paaru. It's not far from the gym. So after a morning class, since it wasn't raining, I brisk-walked to Pearl's Hill Terrace. Had to walk really fast because the tiny restaurant doesn't take reservations and only do walk-ins at lunch. I didn't want to be too late and not get seats. People do end up queuing for food here after 12.15pm. 

It's a super limited menu that rotates with the seasons, but there's always something on the menu for me. They usually have some sort of sandwiches, and today had udon carbonara. There's nothing Italian about this of course. It's purely a Japanese iteration, literally itameshi (イタ飯). Heh. 

I didn't realize that the udon carbonara offered two choices of meat — with the classic guanciale or with spinach and mushrooms. I opted for the latter. Lunch was delicious. Carbs at this hour were of no consequence. I already burnt enough calories and used up strength at the gym. 

After a tiny bit of early morning drizzle, the weather remained superb through the day. After lunch, it was breezy, cloudy and cool! Ahhhhh. It had been months since we've had such a cool day without rains. I ain't gonna miss out on this — decided to walk. Meandered down the stairs, had a look at the food stalls at the food center, then walked through an old school mall and off I went. Took an easy 2.7km stroll home. 

Monday, December 09, 2024

Who Needs To Be A Perfect Woman?


I have no idea what I picked up. I simply decided to do a random read of a Chinese book in a genre that I don't fancy, and hope it isn't crap. The author Xiao Han (小寒) is a Mandopop lyricist and a qualified biologist specializing in lung cancer research. Then she gave up science, and became a full-time songwriter, letting her first love of writing lyrics take over

汇集了自身与身边人的经历和心得,新加坡著名写词人兼作家小寒的《幸好我不是满分女生》(2017)Xiao Han wrote this book about her experiences and of women around her, titling it as loosely translated into 'Luckily I Am Not a Perfect Woman' (2017). She also made some doodles and illustrations within. Each chapter begins with an illustration of its points and ends with a song with lyrics written by the author. 

The chapters in this book retold these women's feelings and emotions of how lucky they are that they aren't perceived to be the 'perfect woman' by societal standards. It's not a biography. It's simply stories about women, as told by women. She touches on childhood, school, teachers, motherhood, children and work; all the insecurities, the search of an identity and being comfortable with her physical self and emotional needs. The author mostly wrote about what worked for her.

“不满分的幸福也是能满足的。”


I simply flipped through. It's clear that her life experiences aren't mine. She also lived a very regular, very sheltered life growing up in Singapore. Rote, as one might say. I'm not that interested in what she has to proclaim. There are better televisions shows and other memoirs that catch my interest. I read it to have a sense of her language and her experience growing up in Singapore and making her career choices and life's path.

You'd have to appreciate the author's writing and try to appreciate her opinions. The author is a stranger to me. So I read these chapters like I'm reading her blog. The author was 44 years old when she wrote this book. A fair few decades of enlightenment, I suppose. All right then, all taken with a pinch of salt and mostly, she's sending out positive vibes and encouraging women to just be themselves. At some point, it felt like she's dishing out advice and it becomes a self-help book.

The final Chapter 18 was titled 'Me: When You Find the Singular-[One]' / 笔记18 《我:当你 “找” 到 “一” 的时候》. The last chapter in the book probably summarized all her opinions of how to live one's life. 

Of course she acknowledged that what she wrote might not be everyone's cup of tea, but that's okay. Seek your tribe, define your own happiness and be at peace. I can't disagree with that. It's all a matter of when you discover this peace within yourself. You might be 24 or 44. It entirely depends on your own enlightenment/悟. 

笔记18里的《不得不信 ”鞋”》 小插曲提醒读者, 

人只有一双脚,而那一双因为想着明天要穿,从不被你收起,能够陪你走完一段重要旅程的鞋子,就是你一辈子最需要的鞋子。

对于物质生活,我们无需过度消费,对于人际关系,我们也无需过度消遣。

The book ended with Chapter 18's parting paragraphs reminding us that we don't need many or plenty to feel real contentment and a zest for life. We only need one of each, one of something, that one thing to feel happiness. It's similar how we encourage each other by telling ourselves and friends that we're all a 'work in progress'. In that sense, it's perfect that nobody's perfect.

当我们单纯视 “一” 为数字,而不是排名时,我们会快乐些。当我们单纯视 “一” 为原点,而不是起点时,我们会快乐些。

我们一生都在 “加” 和 “乘”、“减” 和 “除”。年轻时,我们都应该极力争取自己再好一点,生活再好一点。

但渐渐的,当我们终于领悟到自己拥有的已经满溢,不再想着增 “加” 时;当我们理解到原来 “乘” 虚而入是一件捡现成、占人便宜的事情;当我们厌倦当物质奴隶,活着萌生 “减” 重:减去生活重量的念头;当我们积极去 “除” 自己不需要的人事时,我们就自由了。

人,就只有自己一个,人生就只有一辈子,需要的人事物,真的 “一” 套就够了:一个与你相爱的人、一个你爱的家庭、一间安全的小组屋、一辆骑得动的小脚车、一份你热爱的职业、一个给你愉悦的兴趣、一碗汤一杯净水、一个初衷。

这时,你走在购物商场里,将一无所求;你走在街上,每一口新鲜氧气,美一朵盛开花朵都会令你微笑。

当你找到你想要的 “一” 时,你已幸福;要是你已找回你所需的 “一” 的时,你已经找回自 “我”,你已完整。

Friday, December 06, 2024

A Steamed French Turbot

S has been mad crazy... studying. Hurhurhur. Anyway she submitted her final paper for the year and could chill out for a bit. We met for dinner at Yan Ting. We didn't really need the appetizer, but all right. A pan-fried eggplant topped with pork floss. It was nice, but I didn't think we were that hungry. Ha! We would already have the stir-fried seafood vermicelli (an off-menu pre-order), and intended to have a whole fish too.

S wanted fish that wasn't soon hock, and I didn't want grouper. However, the kitchen was out of every fish except French turbot. LOL Okay lor. A 1.2kg French turbot it was. It's a flat fish, it's not going to be that much meat to finish, even for two persons. Had it steamed Teochew-style. It was done beautifully. 

The seafood vermicelli (mi xian/米线) is always tasty. it's a great accompaniment to the fish. I loved eating all of them with minced garlic, bit of chilli padi and light soy sauce. Perfect. S also had the pastry chef do up two bars of dark chocolate with no dairy within — for us to take home. These bars are absolutely delicious. 

Brought a bottle of red. Didn't go overboard with two bottles. Hehhh. Tbh, the restaurant's wine list is terrible. An utterly bad selection of bottles and incoherent pricing. I have no idea how they would even trot that out and why they wouldn't revamp it. However, they allow corkage, so we always bring out own bottles to dinner. Or lunches.  

Thursday, December 05, 2024

One Christmas Ornament


I ran to the store to get the Shiba-ken calendar for 2025. I was late to do that this year, so I was a tad worried that it sold out. But there were two sets left. Whewww. I'm not too bothered about the other physical calendars. They'll come along when I see some fun ones. I already have one of shelter dogs gifted by friends.

I'm not bothered much about Christmas decorations. I don't mind Christmas wreaths, but I don't have a thing for trees. I also don't like knick-knacks clogging up shelf and table space — it's just an extension of me not liking decorative things at home. Glass and ceramic ornaments break. Ugh. To that, I don't store many Christmas decorations. They take up some much storage space. I'm certainly not having a box for it because I don't have extra room for them.

I finally stopped procrastinating and put up the scant few decorations I have, and those that don't annoy me. I don't have a habit of putting up Christmas decor at Thanksgiving, and just do them up on the first day of Advent. 

I kinda forgot about it but I found the 'glass' ball that N gifted to us. It's quite a cute thing. It uses a stock image, but it sort of works. I think people would hang it on Christmas trees, but since there's no tree at home, I will just hang it off the shelf bits and knobs. Oof.

Wednesday, December 04, 2024

Still At It — Pilates & Gyrotonic


While I don't mind home studios, sometimes they're not fully outfitted. So I appreciate the facilities of a commercial Pilates or Gyrotonic studio. When schedules change, I had to seek a new studio and re-set how I approach doing pilates regularly and consistently. 

The gym's reformer classes are insufficient for my needs. I prefer the intimacy of the attention of an instructor since she could totally spot my weaknesses and correct them. That's enormously helpful to my spine. There's mild scoliosis since my teens that has always been held at bay. I intend to keep that going as I age.  

I'm even more conscious about keeping up with the fitness levels. Just that on some days, I'm a little wistful that I hit plateaus a lot more because I don't have ski trips or hikes to train for to break up the monotony of the 365 days. I could, of course, but I've made a conscious decision not to ditch the dog. I have no big push to make any plans for a solo trip next year. I'll fly out to somewhere if I feel too stifled. That's the privilege I don't take for granted. So I never whine about not being able to travel. Moot point. Anyway.

I have no interest to experience debilitating perimenopausal musculoskeletal aches and its associated symptoms.  I was early to class that day at the Pilates studio. Since the studio doesn't mind, I decided to warm up on the Gyrotonic bench. I hadn't done anything that morning before class, so the muscles were a tad cold. The spirals stretched out the spine and warmed up the obliques. 

Tuesday, December 03, 2024

TEP Bar at Charoenkrung


Flew out to Krung Thep for 48 hours to see the friends for a quick bit. I'm always a tourist in Bangkok, but on this trip, I'm not a tourist, except for the staying in a hotel bit. 

I was going to stay outskirts at the motel nearer to their family homes, but they would be in town when I was there, so a hotel works. I didn't need to bunk in with the friends in their city apartment even. My preference is never to stay with friends even if it's for a night. Unless all I need is a hot shower and a quick sleep, and they have the space for me.

I ate easy and yummy six meals at very local restaurants. I had great filter coffee at local joints. I went to nowhere on TikTok or IG or Xiaohongshu popular lists. I did what I came here to do — reconnect with friends and check in with them after the passing of their 10-year-old dog. I know the dog too. It was all the more poignant because the dog passed on the same day as he was born, albeit 10 years later.

The friends insisted on taking me to TEP BAR. I was like... WHY. I don't need to go a bar! They said that I would love it. "We'll get you fried silkworms." They didn't tell me anything more about it and they told me not to google, and be pleasantly surprised. I tell you, only long-time friends could do this to me. They do know my preferences. I actually thought they're taking me to a metal gig. 

I could always hang out in bar, but I'm not a fan of cocktails. So none of these fancy bars or hip joints are memorable to me. However, TEP BAR left an impression. It has been around for nine years. It's very Thai and their IG posts and announcements are pretty much all in Thai. The best part — the live music bar hosts experimental Thai bands, and many of these bands play traditional Thai musical instruments and making new sounds to them. Which is awesome. So the new-to-me band tonight was Khamvisedth. I love their energy and enthusiasm tonight. Absolutely enjoyable

The best signage of the short trip came from tonight too, at the bar. LOLOLOL They wanted everyone to drink and party and have a good time, but FFS, hold your liquor well. NO PUKING. The bar is a tiny alley in hip Charoenkrung in Chinatown (Yaowarat), but this is not a get-drunk kind of place. They're not joking. I'm fairly sure that they would collected many 3500THB over the years. What a great way to pay the cleaning crew or add on bonuses for them. 

It's a very tiny bar and you gotta be comfortable with people knocking into you half the time you'd be there. I was like, whatever. Just don't bump me too hard or be rude. Also I had earplugs (as I always do), so I wasn't too bothered by the conversations or sounds. I could isolate the music, the conversation at my table, and focus on that. I also wisely avoided all award-winning cocktails made with Thai herbal liquor and stuck to gin all night. 

Monday, December 02, 2024

Adding Bourbon to Your Food


Had to read Chef Edward Lee's newest book titled 'Bourbon Land: A Spirited Love Letter to My Old Kentucky Whiskey, with 50 Recipes' (April 2024). The Korean-American author-chef grew up in Brooklyn, but he now lives in the Bluegrass State. He prefers bourbon over other spirits, and views it as his "culinary companion".

I'm not a big fan of bourbon. I don't mind a nip of it but it's not my favorite drink. Four Roses is quite a tasty bourbon. I also prefer them aged. If you make me drink Jim Beam or Jack Daniels with Coca Cola or something, I will smack you. Bourbon is well, okay, whiskey, if you want. To me, this is spelt as 'whiskey'. Not 'whisky'. But yes, this book about all-things Kentucky bourbon is interesting to me. 

In the book's introduction, Edward Kyung Lee said that he "found his culinary voice in Louiswille", Kentucky. It is also here where he met his wife and where his daughter was born, and where the family still lives. He runs his flagship restaurant 610 Magnolia right here, ever since, he has been cooking with bourbon in the restaurant's dishes.

And bourbon is also about the measures of my own life. I think about how bourbon has played its role at every stage. The misspent youth drinking cheap bourbon and listening to the rebellious music that defined my teenage rage. When I was old enough to go to bars, how many long nights were spent in conversation as the hours evaporated into thin air, the music, the laughter. As I get older, I consume less and drink slower, sips instead of shots, slowing time to appreciate the craft and the nuances in every drink. And as a chef, I think about the transition I have made from consuming bourbon as a libation to using bourbon as an ingredient, a tool, a luxurious gift that enhances my craft. 

In this book, the chef-author brings you on a full distillery tour of Kentucky, and even mentioned the distillery cats like Woodford Reserve's beloved Elijah, a 20-year-old orange tabby who wandered onto the distillery grounds in 1996, never left and passed away in 2014. He examines his favorite tipple and introduces recipes of food and drinks that use bourbon. There are really 50 recipes. Take your pick as to which would be your favorite. He does bother to have a short bit explaining about the differences between bourbon and whiskey, and whisky. Heh. Then he goes into its history, Prohibition, its proof and how should one use bourbon in cooking (not like you do wine).

Some foods got my attention — mostly meats and cheeses — Fried Halloumi Cheese with Spiced Bourbon Honey, Whiskey Onion Soup, Beef Tartare on Burnt Oak Planks and Bone-In Pork Chops in Bourbon Marinade with Bourbon Whole-Grain Mustard Sauce. And one more Slow-Grilled Cheese Eggplant in Bourbon Miso.

Unsurprisingly, I'm not interested in the desserts. Even the best desserts using bourbon tends to lean sweet. There are Bourbon balls, bourbon and butterscotch pudding and fig-walnuts-saffron kulfi with bourbon honey don't work for me. 

The recipes for food are also interspersed with cocktails! There's a Lapsang Souchong Manhattan, a Classic Old-Fashioned and of course there's a Boulevardier. I'm less into cocktails. I drink my bourbon straight up or on the rocks, so I appreciated the chapter on 'Women and Whiskey', and the notable women influencing bourbon and the industry. I like the feature about Elizabeth McCall, the Master Distiller of Woodford Reserve, and the second generation of her family to work in the business.

In terms of flavor, there has always been a misperception that somehow smoky, burnt and bold flavors are masculine and flora notes are feminine—whiskey is for men and wine is for women. I find this narrative to be as inaccurate as it is sexist. And I also find the conventional notion of bourbon being all smoke to be inaccurate. While the char and smoke and tobacco are the primary flavors in most bourbons, there are also fruity and floral notes that are secondly but assuredly present. 

YES. As I do. 

He also doesn't shy away from mentioning about Nathan 'Nearest' Green who was enslaved and worked for Jack Daniel as its first African American Master Distiller, but he wasn't made partner, and was given little credit. He had no share of the profits that created generational wealth for many. He noted that bourbon marketing and advertising have become more diverse and acknowledge that BIPOC consumers are tastemakers and will guide the future of the drink.

This book of recipes and how it has been written and presented is truly the chef-author's labor of love. He said it is "a love letter to my Kentucky home". I think so too.

I'll do Bourbon Salt any day. Meanwhile, Bourbon-Glazed Chicken Wings, anyone?