Goodbye Auckland!

 

It has been 3weeks since I returned from Auckland. It was meant to be a home trip for Chinese New year but this was a trip to return for good. It was an extremely hard decision,  harder than when I first made the decision to go. Whenever I think of it I just can't control my tears. I am really at a lost and my heart broken  I really really miss Tony so much and I started to break down every night thinking of him. I hate myself for doing this to him, but I dunno what else to do...I wish someone can tell me and give me a perfect solution.

 

Back at home when I see my aging mum my heart feels for her and felt I made the right decision. .then the thought of Tony makes me feeling sad again ditching him all by himself....

 

I still text and call him as often as I can,  I wanted to do that every day..however the thought of him, the message I wrote, sent and received were packed full of emotional. Tear will start streaming nonstop. My emotional is hard to control..how can I let go (him). We have been together for 4years and stayed together for almost 3 years.  My love for him is deep and genuine. .it is only till now I realised how deep my love was for him. We have to part due to unforeseen situation and not because we no longer love one another. ..because of that it is not easy to let go. .

I am really breaking down slowly day by day. ... .I really miss you Tony and love you too. He is much a wonderful,  caring and lovely. I can't ask for more, he wanted me to be happy letting me go as we really have no choice. No word can describe how sorry I am and noone can understand what I am going through now. Tears are words heart can't say!

I love you Tony and really miss you!   You know  that and you will always be in my heart and forever!

 

Another chapter of my life is closed with fond memories, painful heartbreak and scar for life!

 

Hope I am given the strength to overcome this.....

Miso Pork Burger

 

 

Recipe adapted from www.grouprecipes.com, this recipe made nice and juicy patties for the burger. Love it!

 

Make 4-5 Patties

Ingredients:
500g Minced Pork (or meat of your choice)
4 Tablespoons Miso Paste (any kind)
3 Tablespoons Sugar
1 Egg
3 Tablespoons Japanese Sake or Dry Sherry
2 Cloves Garlic, finely chopped
1 Teaspoon Grated Ginger
1 Stalk Spring Onion, finely chopped
2 Teaspoons Potato flour/Corn flour
Vegetable for grill

1. Put pork, miso, sugar, egg, sake (or dry sherry), garlic, ginger and spring onion into bowl and mix well with your hand. It is important that the miso paste is mix well with the rest of the ingredients.
2. Add the potato flour/corn flour once the mixture got the stickiness.
3. Oil your hands, and shape the mixture into patty with the desired thickness and put it into a plate. Refrigerate them for at least 30min.
4. Heat up a pan with some oil, grill them until they are cooked through (or you can brown both sides of the patties and pop them into the oven in “Grill” mode to finish off the cooking of patties).
5. Serve hot on a burger bun with other of your favourite condiments.

Chilli Chicken with Cashew Nuts

 

 

Recipe adapted from www.channel5.com . It was a quick simple dish with some "spicy" kicks from Sichuan peppercorns. Of course, you can omit that if you can't take spicy. :) 

 

 

Chilli Bean Paste

Ingredients:

1 Teaspoon Potato Flour or Cornflour
1 Tablespoon Cold Water
400g Chicken Thighs (3 thighs), skinned, de-boned and cut into 2cm/¾ inch chunks

1/2 Teaspoon Chinese Five-Spice Powder
2 Tablespoons Groundnut Oil
1 Teaspoon Sichuan peppercorns
1 Teaspoon Chilli bean paste
1 Medium Red Chilli, deseeded and ground in a pestle and mortar
A dash of Shao Xing rice wine or Dry Sherry
100g Roasted Salted Cashew Nuts
2 Spring Onions, sliced at an angle
1 Teaspoon light soy sauce
1/2 Lime

1. Combine the potato flour or cornflour with the cold water in a bowl and mix well. 2. Add the chicken pieces and turn to coat, then season with five-spice powder.
3. Heat a wok over a high heat and add the groundnut oil. When the oil starts to smoke, add the Sichuan peppercorns, chilli bean paste and ground red chilli and stir-fry for 30 seconds. Add the chicken and leave to settle for 30 seconds, then add a dash of rice wine or sherry. Toss all the ingredients well and cook for 3–4 minutes until the chicken has turned virtually opaque.
4. Add the cashew nuts and cook for another minute, then add the spring onions, toss well and cook for another minute. Season to taste with soy sauce and add a squeeze of lime juice. Transfer to serving plates and serve  plain rice.