Today marks the first post I am penning down for 2017. As much as I wanna this year to begin on a good note like everyone else, but I am quite saddened that I, or in fact the whole family crossed the new year in a hospital. For those who knew me well, the fact that my dad was down with pancreatic cancer 3 months ago came as a shock to everyone of us. As much as we want to embrace this fact with acceptance and positivity, but the constant emergency admissions to the hospital has definitely withered us much. And it is with a heavy heart to think that he’s being warded through the new year with complications as well. Though we are still unsure what lies ahead, but I really hoped that the upcoming surgery can give us the much sought after relief that everyone is hoping for.
Strong as I may seem, but in fact, these are the times when the mind gets really challenged. It wasn’t easy for me to come out from a very tough trial previously and to know that I am undergoing another one now is indeed defeating. As much as I am using all ways to de-stress myself, but the constant worry and fear is nothing short of traumatising. So with the beginning of a new year, I do pray for strength and courage to be able to brave through this storm and eventually comes out of it as a stronger being.
And really sorry to say that postings might be very slow from now on as I haven’t been really cooking or baking for quite awhile as everyone in the family has been feeling very jittery as the date draws closer to the surgery and no one has the appetite to wanting to eat. But having pen this down in words, it somehow gave me some relief as an avenue to vent out the stress and trauma that was went through. This dish is in fact one of the last dish that I have prepared for the family before my dad’s condition worsened.
And I hope that there can be more of such opportunities for me to whip up nice food for the family once again when the whole trauma is over.
Lastly, hoping that everyone can embrace the new year with much positivity in whatever you do and most importantly, treasure your loved ones whenever possible. :)
- 8 pcs fresh scallops, pat them with paper towels till very dry
- ½ chilli, sliced
- ½ green pepper, sliced
- ½ onion, sliced
- 1 tbsp hon mirin (japanese sweet vinegar)
- ½ tsp salt
- 2 tbsp water
- 2 tbsp cooking oil
- some freshly ground black pepper
- 1 tbsp lemon juice
- 1 tsp sugar
- rind of 1 lemon
- ¾ tbsp cooking oil
- 1 tbsp Japanese cooking wine
Heat up a pan with 1 tbsp of oil. Add in the sliced chilli, green pepper and onion followed by the hon mirin, salt and water. Stir fried till they become softened. Off the flame and set aside.
Heat up the hotplate with 1 tbsp of oil. Make sure the oil well coats the entire surface of the hotplate. Add in the scallops and grill till they are cooked. Remove the scallops and set aside.
Add in the chilli, green pepper and onion from Step 1 into the hotplate. Saute it very briefly.
Top it with the grilled scallops from Step 2.
Add in the seasonings mixture and allow the mixture to sizzle briefly before removing the hotplate from the flame.
Drizzle some freshly ground black pepper over the scallops and serve hot immediately.
