ASIAN TALES @ FLOWER DOME – USHERING IN THE YEAR OF THE GOAT (2015)

Last Sunday (18 Jan), hubby and I made another visit to the Flower Dome at the Gardens by the Bay.  It was my fourth visit in the short span of less than two months. Ah, it looks like I am well suited to be an ambassador for the Flower Dome! 😀 😀

The Asian Tales floral display in celebration of the Year of the Goat, started on 16 January.  The floral display ends on 8 March.  I always prefer to visit the Flower Dome as soon as I could whenever there is a new display, as the flowers are still fresh and at their best. 🙂

I like this year’s Chinese New Year (CNY) floral display much better.  I didn’t make it last year (Year of the Horse)  but I remember the one two years ago (Year of the Snake) did not impress me at all.

Setting against the backdrop of scenic landscape of mountains and valley, the theme this year showcases three stunning goats sculpted out of wood perching on the ridge, and many goats made out of flowers (mainly chrysanthemums) grazing in field, along with an array of vibrant dahlias specially cultivated for this festivity (some of these descriptions taken from the brochures).

Entrance area

San Yang Kai Tai (三阳开泰) is a Chinese idiom that refers to the bestowing of good fortune on everything under the sun, with the onset of Spring

Central Floral Display Field with the 12 Chinese Zodiac (十二生肖) signs, and CNY decorations.

Can you recognise these Chinese Zodiac?

Were you born in the Year of the Goat?

 

An interesting legend about Chinese Zodiac which is a bit different from what I knew from young

These three wood-sculpted goats are simply a delight to look at. Kudos to the sculptor(s)!

There are nine basic flower forms of dahlias.  If you do visit the Flower Dome for the Asian Tales, don’t forget to pick up a copy of the brochure to learn more about dahlias

Beside floral displays, visitors to the Flower Dome are also treated with various activities held in there, in conjunction with this Chinese festival.  There are Rainbow calligraphy, New Year calligraphy (春联), oriental paper-cutting and mask-painting.

Rainbow Calligraphy Shifus from China.

Instead of name painting which most people choose, I requested the Shifu to write me four Chinese words with one of them having the same pronunciation as Goat in Chinese, ie Yang.

Huan Le Yang Yi meaning overflowing joy – one of my wishes for the Year of the Goat

These two Chinese calligraphy Shifus are from China too

Another phrase with words having the pronunciation of Yang.  Xi Qi Yang Yang meaning full of joy.  I have pasted it near the entrance of my home.

Since it was not crowded at the time of my visit, and I could afford some time, I decided to have some fun in oriental paper-cutting and mask-painting which I had never done before.

Paper-cutting of Chinese Eternity Knot, the easiest of all

My ugly painting.  The instructor said I have very bold strokes in my painting but my hands were not stable enough.  This mask which has red as its main colour, represents loyalty and braveness.

Another 3 big Yuan Bao (“gold” ingots), a symbol of fortune and prosperity, near the exit of the Flower Dome

Here’s a video that I have put together, with nostalgic CNY songs.

26 days to CNY.  CNY light-up in Chinatown will start next weekend (31 January).  I am planning to go check it up next, before I travel. 🙂

MEE HOON KUEH

Long long ago (OK, I mean many months ago 🙂 ), hubby requested for Mee Hoon Kueh, a soup-based local food traditionally made manually from flour dough, and pinching it into small flat pieces.  Today, most (if not all) of the Mee Hoon Kueh sold in food centres are machine-made, thus generally squarish in shape and even in thickness.

I know it has taken me too long, so I finally made it for dinner this week, all with my hands without the use of any equipment like dough mixer or dough roller etc . 🙂

Mee Hoon Kueh was one common home-cooked food in my growing up years.  I don’t dislike this food but two members in my family – my elder sister and one of my cousins who lived with us – hated the food and just refused to eat it, for whatever reason which is still unclear to me until now.  So my late grandma and my mum always had to add some Bee Hoon (rice vermicelli) into the soup to cook together, for their sake.  It was not bad a combination, actually.

Ikan Bilis (anchovies) stock was used to make the soup

It is not difficult to cook this dish at all but it just need a little bit of patience (and strength) in kneading the dough, setting it aside for an hour or so, and then pinching and stretching it a bit into pieces (preferably not too thick) to cook in the soup.

I used 180g of flour, an egg, 80ml of ikan bilis stock and a pinch of salt to make the dough.  Adding ikan bilis stock (instead of water) was a (brilliant) suggestion from hubby, and as it turned out, the Mee Hoon Kueh tasted better.  🙂  Leaving the dough aside (in a bowl and covered with cling-wrap) for an hour or so is necessary for the Mee Hoon Kueh to be softer.

Topped with  some “fried” ikan bilis (by microwave method) and shallots before serving

The way to a man’s heart is through his stomach, as the saying goes.  It gives me great pleasure whenever hubby enjoys the food I cooked!

ANOTHER NEW YEAR

This morning, hubby and I went for our first exercise for the year.  At last, after not being able to do so for many months due to hubby’s very hectic work schedule.  With the project now implemented, I am praying and hoping that year 2015 will be a better year for him in terms of work-life balance and his health.

The weather this morning was lovely.  Cool and windy.  It was so good to be back exercising in our Lao Di Fang (老地方, Chinese words meaning our regular place).  I hope we will be able to do it regularly this year as part of our efforts to live well and stay fit.  We are all responsible for our own health and exercise is one way to achieving it.

On the eve of new year, we had a late home-cooked dinner since hubby didn’t get home from work until past 10pm.  Our meal was a little special this time though simple.

New Year’s Eve dinner at home.

Salad in ponzu (sauce made from soy sauce and citrus juice) and olive oil

Cold green-tea soba, for the first time

In Japanese tradition, people eat soba, called toshikoshi soba (年越し蕎麦) on the eve of New Year to let go of the hardship of the year or to ward off evil spirits, and also to wish for long-life.

Simmered daikon (radish) with chicken wing, also my first attempt

The recipe is from Cook Japanese with Tamako again.  We really liked it.

We then topped it off with a small glass of plum wine (梅酒) and a small piece of cheese cake each from Snaffles to complete our simple yet satisfying meal to end the year 2014.

2015 is a special year for Singapore as the country celebrates its 50 years of independence.

Taken on 30 Dec, 2014, this is a beautiful 2-minute montage of sketches and graphics on the milestones of Singapore, on the facade of the iconic Fullerton Hotel. This projection was created to commemorate Singapore’s 50th year of independence in 2015.

Whatever the celebrations there may be, I just hope that 2015 will be a year of good health & great joy with less heart-breaking tragedies and catastrophes around the world.  To those who have lost their loved ones in the QZ8501 tragedy on 28 December 2014, may they overcome their pain and grief, and move on with their lives.

May you have a blessed 2015.