A Rewarding Monday: From Bonus Link Points Redemption to Delicious Japanese Curry

My Monday kicked off on a high note as I managed to redeem RM50 worth of petrol using my Bonus Link points. Along with that, I also redeemed 6 stick ice-creams for my girls. Despite a minor hiccup caused by the Shell staff asking for the wrong password type, which led to my Bonus Link account being temporarily blocked, I managed to unblock it after being on the phone with Bonus Link for almost 20 minutes. Walking out with free ice creams that my girls love (Magnum almond and Cornetto) worth RM26 made me one very happy mom. The joy of these small rewards set the tone for the rest of the day.

Feeling uplifted by the successful redemption, I decided to cook something special for dinner – Japanese curry. With julienned cabbage and carrots, a quarter pumpkin, a pack of marinated Beacon chicken breast, and two packets of Shemeji mushrooms, I whipped up a large pot of delicious Japanese curry using the Philips pressure cooker

Sherilyn came home very early yesterday, but unfortunately, she didn't get any sleep again as she was rushing to complete yet another assignment. Her relentless schedule worries me deeply. She barely drinks enough water, eats enough fruits, and gets very little sleep. Don't get me started on other areas of her life.  Her health is a constant concern, and I can only pray for God's protection over her and my other two daughters. As a mother, it’s hard to see her push herself so hard, but I admire her dedication and resilience.

Here’s to appreciating the small wins and making the most of every day.

Cass' lunner - a big bowl of Japanese curry with a teeny bit of Japanese rice and salad.

I deep-freezed a big tub of Japanese curry for Cass's dinner for this week.  

Our favorite brand of curry powder and Japanese curry roux - S&B brand from Japan. I used an entire box of curry roux (two blocks) and added a teaspoon of S&B curry powder for a spicier kick. 
Cooking instruction: sear the marinated Beacon chicken breast in the pressure cooker in Bake mode, add pumpkin, cabbage, Shimeji mushrooms and carrots, and finally add the curry roux. Then add 1500ml of water and let simmer.  I didn't set the pressure on.

Working non-stop on back-to-back assignments without getting any sleep.  She left the house for college at 8am this morning and she's going straight to the dance studio after college today. 

My Middle Child’s Culinary Ventures, Academic Triumphs, and the Road Ahead

Life for Sherilyn, my second daughter, has undergone a transformation since she embarked on her pre-university studies. From passionate baking and cooking sessions during the pandemic to juggling college, dancing, and part-time work, Sherilyn's journey has taken an academic turn.

Amidst the demanding schedule of college life, Sherilyn found a moment of respite during her semester break recently. The kitchen, a space that witnessed many culinary creations during the pandemic and lockdowns from 2020 through 2022, once again came alive. Sherilyn took the opportunity to craft a large batch of kimchi, showcasing her culinary finesse with radish, napa cabbage, and cucumber variations. Additionally, a big yummy pot of Japchae, a family favorite, graced our dining table on her free day recently.

Cucumber kimchi

Refreshing radish kimchi

Napa kimchi

Japchae

As the semester break concluded, Sherilyn dove headfirst into her second semester, resuming the rigorous routine of early mornings and late nights. With the demands of her Foundation in Natural & Built Environments program escalating, her focus shifted from the kitchen to tutorials and assignments. Her time in college and dance studio often leaves our interactions reduced to brief hellos and goodbyes, a sign of the academic challenges she navigates daily as well as her passion in dancing.

Today, Sherilyn shared a delightful surprise with me via Whatsapp —a glance at her results slips and a letter from the college. The revelation that she had secured a coveted spot on the Dean's List for her good performance in the first semester echoed her commitment to academic excellence.

 

As Sherilyn progresses through her studies in Architecture, one of the most demanding courses at university, the road ahead promises lots of challenges that demand unwavering commitment. With a four-to-seven-year study period ahead, I can't help but harbor hopes and aspirations for her. My prayer is for her to persevere, graduate with flying colors, secure a fulfilling job, and, above all, lead a life brimming with happiness and good health.

Sunday Food Indulgences

24 September 2023 ~ Brunch at O&S Restaurant, Paramount Garden, PJ

After we dropped off Cass at Sunway Pyramid today, we headed to O&S Restaurant in Paramount Garden for our hawkers' food fix.  Cass had to get her new skates fixed at the skates shop and then for figure skating practice.  The blades on her almost RM3k skates started to rust after less than a month of purchase and she freaked out. So she went back to the seller to seek a remedy as well as to get the remaining 5 screws inserted into the skates.  Alycia didn't have to work at the cafe today, so she joined us for brunch.  Sherilyn stayed home to complete her never-ending assignments.  Life as an architecture student is tough with lots of assignments to complete.

Yummy Yong Tau Foo, fried wanton and foo pei, prawn paste CCF and Char Koay Teow.

We waited for almost half an hour for these super crispy and yummy Apam Balik. It was well worth the wait.

 

A table full of our favorite food.

Alycia's in her 3rd year of uni now. Thank God she still has a partial scholarship from the uni for her 3rd year 🙏

After our hawker's food fix, we segued into Broom for desserts and coffee, as well as to get takeaway for Sherilyn and Cass. 

Lemon meringue tart.

Scone and coffee.

Mint and watermelon juice for Alycia.

Last Sunday, 17 September 2023 ~ Dinner at Red Kettle

Hubs decided to have dinner after all despite a heavy lunch at Ah Ma Jia at Bukit Jalil. He felt hungry after his basketball match and pestered us to join him for dinner at Red Kettle at 7:30 pm.  Cass and I don't eat after 5pm but when she heard that it was at Red Kettle, she changed her mind.  She had a juicy yummylicious burger and I pinched a bit of chicken chop from hubs and a bite of Cass' burger.

Best-in-the-world Portuguese egg tart from Red Kettle. This is my kryptonite and no matter how late or full I am, I can't say NO to it. I had a quarter of the tart.

Sherilyn's Fregola soup, a delicious homemade tomato soup with Sardinian fregola sarda pasta, prawns, scallops, mussels, and slices of herb & grilled bread.

Minus 4 Rum & Raisin ice-cream

Sherilyn joined us much later as she came after a dance video shoot at Pavillion KL.

Ever since Sherilyn started her Foundation in Natural & Built Environments early this month, she's been busy completing assignments and she often eats and works on her assignments simultaneously at the dining table.

Even I'm busy. Sherilyn enlisted me to help her look for plants around the neighborhood for her assignment. I took this pic and Whatsapped her but she said it's not what she wanted!