And so we have been married for just over 1 month. =)
Some may say argue that marriage should not change a relationship- but I beg to differ. It’s funny how our brains work- despite being a dating couple for so many years, marriage just bring us closer. Another step ahead. Ee are family now. The responsibilities, future planning, fianaces is just a notch higher than before. AR even speaks like a husband… just the way he stand, the ideas he brought forward and when I asked what changed, he looked at me and say.. well, i’m a husband now.. I am responsible for the family too. No longer me you but it’s always us.
Our jobs for instance has been a topic of discussion lately. One of my closest colleague has decided to resign. Well actually, I’m the last person standing at the moment till more ppl decides to join us. AR raised a very good point that my horrible working hours are affecting him as well- that made me really think hard. It’s no longer about what my career choices are but what each decision affect us.
And what about food you say? According to AR, his colleague said that his lunches look and smell better now that he is married…. hey! that’s unfair.. it has always been me making his lunches..how can they be different? LOL =)
Some photos from our KL Wedding Celebrations:
Just before march in:
With our cousins:
My very happy parents:
My 7th Gown (3rd gown for that night but 7th from all celebrations):
hehee.. Irene is going to kill me with this one- but I LOVE IT!!! She is my closest and best aunt choosing to travel all the way from SG to KL to attend our celebrations. Seeing her makes me smile!
Our lovely friends who travelled from Australia and Singapore to be with us in KL!
OK, I know I have not been blogging about food lately so I’m going to end this super long post with a dish that is really quick but yummy to prepare.
Spicy Chicken Mince Tofu with Bean Paste Sauce on a bed of Mung Bean Vermicilli
200 grams of chicken mince
1 tsp of garlic
1 cup of chopped peas
1 hard tofu
2 tablespoons of spicy bean paste
3 tablespoons of chinese wine
1/4 cup of chicken stock
mung bean vermicilli- two small bunches
1) Soak mung bean vermicilli in water till it becomes soft. Drain and seperate into portions.
2) Meanwhile, heat oil in work. Pat dry tofu with paper towels and chopped into cubes. When oil is hot, fry tofu till golden. Drain with papertowels again and set aside.
3) Same wok- add a little oil if needed, fry garlic. Add chicken mince in and fry till nearly done breaking up the pieces. Add all veges, bean paste and stock. Simmer. Add tofu after 5 minutes.
4) Taste and add salt/pepper accordingly. Spoon mixture onto mung bean vermicilli.
5) Serve! =)