Feb 12, 2012

I'm 30 Already?

A letter I received not long ago is a timely reminder that I'm getting older. Stepping into the Over 30s Category, I'm now officially called Auntie i.e. a woman who is not young anymore.


Nevermind the saggings, bloatings, and greying hairs - I'll see them as signs of ageing... falling apart... wisdom! :) After all, who doesn't grow old and die?

Anyway, this BIG 3-0 not only nudged me to reflect upon my life experiences so far (what have I achieved?), but also urged me to envision myself in the future (what am I going to achieve in the next 30 years?). Well, while I definitely don't have a big plan in mind (like pioneering a children's foundation), I could visualize myself 30 years later, on my birthday...


Today is my 60th birthday and I'm celebrating it with my husband, my son, my daughter-in-law, and my grandchildren. I'm wearing my favourite dark blue dress, clutching my favourite titanium pocketbook (clutch) with my pretty bob haircut, and, as usual, without any make up on but just a dash of lip balm to keep my lips soft. I feel very blissful right now to (still) be alive and every moment felt like a dream.

My beloved husband (I hope he's still alive) now walks up to me and presented me with a bouquet of the most beautiful dark blue roses I've ever seen. He gave me a kiss on my (then wrinkled) face like he always used to for the past 40 years. I blushed like a little teenage girl and flashed a brilliant smile at my husband and the rest of my family. That brilliant smile that first attracted my husband.

I now turned around to the piano waiting for me and, with a deep breath, began my mini recital of Mozart's Turkish March - something I really wished I could do.

The song ended and my family members who were listening intently gave a round of encouraging applause. I hoped I've made my husband proud. After a wonderful meal, we rounded off the celebration by singing birthday song and sharing a mango cheesecake.


This is it. This will be how I'm going to spend my 60th birthday - with the people I love.

Of course, by then, the younger generations will address me as Ah Mmm or Ah Mah (elderly woman).

In any case, I hope by that day, in 2042AD, this blog will be filled with all the important things I want to remember and, as I look back in retrospection and maybe with tears of joy and sorrow combined, I know that the past 60 years of my life is not wasted, as I've loved enough and lived enough - I am contented and I feel blissful :)

If possible, I'll post a grand picture of me and my family on that very day 23rd March, in the year 2042. Hope to see you then!


Feb 11, 2012

Pocket Prata

Got this idea from a Channel U Chinese entertainment show, Ladies Night. Go to part 2 of this episode for the Japanese version prata which I love to make. Watch how Dr. Tay teaches us how to make prata and curry from scratch.

Do try out the other prata fillings like the 'Hamburger' and the 'Blueberry Cheesecake'. I was so excited when I first watched this show because this is a clever fusion of 2 of my favourite cuisines, namely, Japanese and Indian. Why didn't I think of that?

I'd like to call them pocket prata simply because they are like pockets of food and I love anything pocket-sized which is easy to carry around.

I even daydreamed about opening a Pocket Prata Shop to sell many different types of healthier-version pratas for people on the go.

Teriyaki Salmon with Spinach
Mango Cheese Chicken
Strawberry Custard
Hawaiian (pizza) Prata

How about wholemeal prata?


Ok, ok, just dreaming. Below is how I usually prepare the Japanese Pocket Prata.


Recipe

Canola/Sunflower oil
Cooked mixed vegetables
Cooked crabmeat
Furikake (bottom right)
Ready-made prata dough
Mayonnaise,
Plain/greek yogurt
Curry



Furikake: A Japanese condiment consisting of dried bonito (fish) flakes and dried seaweed



You can add in extra seaweed and bonito flakes (centre), if you like


Thaw frozen prata till soft, then apply about 1 Tbsp of oil onto both sides of prata



Gently pull the sides of prata to size of plate, trying your best not to have any tears/holes



Place all the ingredients onto the prata centre and flatten them


Fold prata's 2 sides inwards


Repeat for the other 2 sides


Pan-fry both sides on a non-stick pan with medium heat till prata
is fully cooked. No extra oil is needed


Serve with curry and/or plain yogurt. Or even eat it on its own.


Bon appétit!