Faas caught as many as 12 fish!

Faas went fishing with Kid's Space. After 5 days, only 3 fishes managed to survive and after 1 week, unfortunately we had to say good bye to our little friends.
It was an interesting experience though!

We have some new friends visiting the Palisades

 

Apparently a group of 5 monkeys have discovered a juicy mango tree, just behind our condominium. After having enjoyed their lunch, they now like to chill out at the swimming pool or the nearby terraces, which happens to be ours!
We really feel like living in the jungle now, although we need to be carefull, as we all remember the attack of the male monkey one year ago, at the nearby Kent Ridge and Hort park.(http://www.asiaone.com/News/AsiaOne+News/Singapore/Story/A1Story20111007-303751.html)

Koffietje met Hes & Yani in Black

 

Sunday morning breakfast at Marina Bay Sands

The monkeys come to watch Faas' swimming lesson

 

This time even the monkeys are impressed by Faas' swimming skills. They sit on first row and enjoy the show.

My most dominant craving during these 9 months

Yong tau foo is a Chinese soup dish with Hakka origins commonly found in China, Singapore, Thailand and Malaysia. It is ubiquitous in Singapore food courts, too. Essentially the dish originated in the early 1960s in a restaurant called "Chew Kuan" as tofu stuffed with a meat paste of fish and pork, thereby earning the dish its name "Yong Tau Foo", which means "stuffed bean curd." Since then all variety of vegetables and even fried fritters have been similarly stuffed, and the name Yong Tau Foo has thus been used liberally to apply to foods prepared in this manner.

Yong tau foo is essentially a clear consomme soup containing a varied selection of food items, including fish balls, crab sticks, bittergourds, cuttlefish, lettuce, ladies fingers, as well as chilis, and various forms of fresh produce, seafood and meats common in Chinese cuisine. Some of these items, such as bittergourd and chili, are usually filled with fish paste (surimi). The foods are then sliced into bite-size pieces, cooked briefly in boiling broth and then served either in the broth as soup or with the broth in a separate bowl. The dish is eaten with chopsticks and a soup spoon and can be eaten by itself (served with a bowl of steamed rice) or with any choice of egg or rice noodles, or bee hoon (rice vermicelli). Another variation of this dish is to serve it with laksa gravy or curry sauce. Essential accompaniments are a spicy, vinegary chili sauce, originally made with red fermented bean curd and distantly similar in taste to Sriracha sauce, and a distinctive brown sweet bean sauce or hoisin sauce for dipping.

My favourite outlets: 313 food court and Market Street food center, because of their excellent choice, freshness, rich boullion, tasteful beans and fine chili sauce and bean curd sauce.

Een artistiek momentje

 Zomaar een creatie van gemengde technieken op de zaterdag ochtend

Kiekje van de woensdagmiddag playdate

Eetmonster