I arrived in Australia in 2000. 2 huge luggage cases full of stationery* and “must haves”. My mother and grandmother came with me. As an interim place to stay, I was housed in St Thomas along UWA. I was a teenager. Fresh out of secondary school. I was excited and fearless.
I moved into a little shared housing. For the first time in my life, I learned how to cook, do my laundry and clean the house. My mother checked in with me but together with my grandmother, they left following a week and a half in Perth. They decided that it was time that their little girl grow up and just learn how to be independent.
I have never been away from them before. Till this day, I still remember how sad my grandmother’s eyes looked but how she smiled courageously. Over the years, I had the privilege of her visiting for long periods of time through my University life. Those memories are precious.
There is much to write on. I was home sick. I wrecked up $300 bills worth of calls to friends and text messages to my family. In those days, we even had “icq” to connect with friends. My best girl friends would save money and call me. I would purchase “calling cards” and use public phones. I survived on packaged pasta sachets, and would drenched every thing with oyster sauce. Indo mee was a staple. With an fried egg of course.
The better memories. Road trips. Late night suppers. Chats with friends. The rush to get my thesis(es) done-till the point I was sleeping surrounded by papers and books. The eerie corridor of the university labs at 1am. Learning new “words” in the aussie slang. Enjoying pub food and wineries. Embracing different cultures. Loving cafes and coffees.
This year, marked the start of the 17th year. Fleetingly, the thought came in my head a few times about this. After all, I consider myself a Singaporean and still holds a Singapore passport. Yet, I also identify myself with Australia. This is my home now. I have a son who is Australian. A husband who will soon hold an Australian passport. We love our life here.
It’s a start of more to come.
*I still have left over stationery!
- 1 cup almonds and walnuts
- 1.5 pitted medjool dates soaked
- 2/3 cup of desiccated coconut
- 1 tbsp coconut oil
- splashes of water
- Coffee Caramel
- 1 cup coconut milk
- 2 tbsp tahini
- 1/2 cup almond butter
- 2 pitted medjool dates soaked
- Chocolate Swirl
- 1/4 cup cacao powder
- 1/4 cup coconut oil
- 4 cacao butter buttons
- Line 9 by 9 inch tray with baking paper.
- Blitz base till it comes together. Press into tin. Freeze.
- While processor down. Blitz caramel for a few minutes till it become smooth. I use a normal food processor and scrap down the sides every few minutes. I processed around 5 minutes.
- Spoon into tin on base. Lick spatulas.
- Make chocolate by melting cacao butter buttons in microwave. Mine took around 45 secs. Whisk coconut oil and cacao till it becomes a gorgeous chocolate sauce. Drizzle on base. Using a toothpick, make swirls. Return to freezer for at least 1 hour.
- *make chocolate shards by pouring the remaining chocolate into a lined baking tray or plate. Sprinkle coconut or nuts on it with a little salt.