When J wanted to check out a new property recently, it just suddenly dawned on me that we are about to hit the 5-year MOP for our current flat. Probably not a good time to move yet. The Thomson-East Coast MRT Line will be ready by 2020 and that may just bring up the value of our flat as we’ll have a station that’s just a minute walk away.
I’m actually quite attached to this old unit now. Especially after spending a lot of time and effort in the last few months trying to spruce things up again. And now it’s really what I call my sanctuary for inner peace.
Speaking of which, I also realised we hadn’t been invited back to that godforsaken place for a meal since we left. I recalled many years ago during one of those rare dinners, W had came up with a stir fry dish that involved dried shrimps and green chillies so I took that same idea and recreated this recipe. Hers was a wet and savoury-sweet version but mine was dry and fragrant with no added sugar. This dish was meant as an ingredient for another dish which I will share right after this post. If you’ve always like side dishes like hae bee hiam (spicy dried shrimp sambal) or fried ikan bilis (anchovies) that goes so well with rice or congee, you’ll sure to enjoy this Green Chilli Dried Shrimp Recipe too.
- 150g dried shrimps, rinsed & leave aside to air-dry
- 8 green chillies, sliced
- 1/2 tsp dark soy sauce
- 2 tbsp water
- 1 tbsp olive oil
- 2 cloves garlic, peeled & finely chopped