Day 48 of Movement Control Order 2.0
26 December 2020
Boxing Day, the day after Christmas, is traditionally a shopping holiday, with stores in the UK offering drastic price reductions. Boxing Day or otherwise, it is sheer folly to throng the malls and jostle with the crowds, just to secure good bargains and save some money. Saying no to shopping would be a much better way to save money, and more importantly, would be safer, considering the Covid-19 pandemic is far from over. Of course we still need to go out and buy the essentials but we should not be lingering around any longer than necessary.
Our Boxing Day dinner was a simple one : Hakka Braised Pork Belly with Wood Fungus (客家木耳炸肉) and Fishballs in Flavourful Soup.
I had not cooked the Hakka Braised Pork Belly with Wood Fungus for some time and I feared that I had lost the touch. But my fears were unfounded when hubby declared, "Mmm...better than whatsitsname?" Hubby was referring to Ying Ker Lou, the restaurant where he had first tasted this dish and fallen in love with it.
The ikan parang fishballs were heartily welcomed by the flavourful soup, left over from our steamboat meal. I could still taste all the sweetness of the prawns, mussels, clams, and other steamboat ingredients that had lent their flavour to the soup.
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