MY PET

I had wanted to keep a pet at home for a while. I bought 2 hatchlings from a fish shop 2 years ago but unfortunately they didn’t survive. I was very sad. Then I learnt a better way to get a pet, to adopt one. I fell in love with terrapins, unfortunately it’s difficult to adopt one terrapin because I didn’t know where to adopt. I asked around and people offered me to adopt a puppy or a kitten instead of a terrapin. I would like to keep a puppy at my home but I really can’t afford it.

One day, a friend of mine was asking if I was keen to take care of her adopted terrapin because she was very busy and didn’t have much time to take care of her terrapin. I was happy to adopt it. The precious was even happier than me as she loved pet very much. Anyway, the terrapin is a Red-Eared Slider, some people called it Red-Eared Slider turtle or RES. She’s a 6-year old female RES and her name is Ruby.

Ruby has stayed with us for more than 2 months now. We love her so much! I fed her green vegetable and some turtle sticks every morning. When she first came to our house, she loved carrot so much but she didn’t want to eat carrot anymore these days. I still give her a few slices of carrot every morning but she won’t touch it. I have no idea why she doesn’t want to eat carrot anymore and hope she’ll like it again someday.

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ABC SOUP

It’s a soup day in our household today. We had tom yam soup for lunch and ABC soup for dinner. It’s a rainy day today so I thought it’s good to have soup in this chilly weather. This ABC soup is similar to Sichuan Pickled Mustard with Potato and Carrot Pork Rib Soup. The ingredients are about the same except there’s no Sichuan pickled mustard in my ABC soup. Well, you can add sweet corn or Sichuan pickled mustard in the soup and call it ABC soup.

ABC SOUP

Serve : 2

Ingredients :

1 chicken whole leg

150 gr pork rib, cut into pieces

1 litre water

1 carrot, cut into bite sizes

1 potato, cut into bite sizes

1 tomato, sliced

1 onion, roughly chopped

Seasoning :

salt to taste

Method :

  1. Blanch chicken whole leg and pork rib in boiling water for about 5 minutes, rinse with cold water, set aside.
  2. Bring all ingredients and put into a slow cooker pot, add water. Cook on low heat for 5-6 hours. Season to taste with salt.

THAI STYLE TOM YAM SEAFOOD SOUP

I cooked tom yam soup for dinner last Sunday. It’s my first attempt cooking tom yam soup. I used to buy the tom yam soup from a hawker stall near my house whenever I wanted to eat. I like hot and spicy food while the precious can’t eat hot and spicy food. I told her that I would make the tom yam soup less spicy without adding chili to the soup. She refused to eat the tom yam soup during dinner until the last few spoons of soup with its ingredients left. Once she tried it, she said that she liked it very much and asked me to cook again. She asked for tom yam soup again last evening so I promised her that I would go to the morning market this morning to buy the fresh seafood.

THAI STYLE TOM YAM SEAFOOD SOUP

Serve : 2

Ingredients A :

4 blades kaffir lime leaf

2 stems lemongrass, lightly flatten

4 sliced galangal

1 litre water

Ingredients B :

150 gr prawns, discard shell, keep tail intact

150 gr squids, discard skin, cut into rings

200 gr clams

50 gr oyster mushrooms

1 tomato, sliced

1/2 onion, sliced

1 stem lemongrass, lightly flatten

2 blades kaffir lime leaf

Seasoning :

2 tbsp Thai tom yam paste

2 tbsp fish sauce

80 ml fresh lime juice

1 tsp chicken seasoning powder

Method :

  1. Place all ingredients A in a pot, bring to boil over high heat. Covered and let it cook over medium heat for 10 minutes. Strain the stock and discard solids.
  2. In stock, add in seasoning and bring to boil again. Let it cook for 5 minutes, then add in the ingredients B, and cook for further 8 minutes over medium heat until cooked thorough. Dish up and serve.

Note : I didn’t use any chili in my soup because the precious couldn’t eat hot and spicy food. If you like it hot you can add a few slices of bird’s eye chili in ingredients A and B.

SICHUAN PICKLED MUSTARD WITH POTATO AND CARROT PORK RIB SOUP

The precious hasn’t been feeling well since last week. She requested to have congee for lunch and dinner yesterday and asked if she could have it again for lunch and dinner today. Instead of cooking congee for her, I told her that I would boil soup for her.

I went to the market this morning to buy sweet corn for the soup but unfortunately the vegetables stall didn’t have sweet corn today. So, I didn’t add sweet corn in my soup today. It rained in the morning then stopped and rained again during lunch time so having this soup on this chilly weather was perfect to me.

SICHUAN PICKLED MUSTARD WITH POTATO AND CARROT PORK RIB SOUP

Serves : 4

Ingredients A :

1 chicken whole leg, cut into pieces

200 gr pork rib, cut into pieces

2 litres water

Ingredients B :

1 whole head Sichuan pickled mustard

2 potatoes, peeled and cut into bite sizes

2 carrots, peeled and cut into bite sizes

1  onion, peeled and wedged

1 tomato, wedged

Seasoning :

1 tsp salt

Method :

  1. Soak Sichuan pickled mustard in water for 20 minutes to reduce the saltiness. Remove and slice, keep aside.
  2. Blanch chicken pieces and pork rib in boiling water over high heat, dish out and drain.
  3. In a pot, add in chicken, pork rib and the ingredients B, add water, bring to boil over high heat. Cover with lid, cook over low heat for 1 hour.
  4. Season with salt, remove from heat and serve hot.