Dear my BFF,
Months later after your best friend has been made redundant, and now you have been made redundant as well. It was one of the worst nightmares, ever. You might feel lost, not good enough, devalued, humiliated, underappreciated, and incredibly stressful.
You devoted your entire life to the job. You missed social life, birthdays, funerals, special occasions to prove yourself fit the job. Your world has fallen apart when you have heard that your job was no longer there. It is normal to be angry, fed up, frustrated and became too much to bear.
My suggestion is to try taking negative and turning it into a learning experience. The power of positive thinking can truly help you through tough times.
Redundancy can be a catalyst for someone or something truly beautiful. First, your family and great friends will console you and be furious on your behalf. Their kind words will praise your value. You will realise their friendship was the best thing.
Secondly, it forces you to ask yourself if you like the way you live and pushes you out of your comfort zones. It also encourages you to takes on new things that you never do if you were stuck in your old job's routine. Then you realize that there is much more to life than work.
To
conclude, it is a blessing in disguise.
Pa-Thong-Ko originally came from China for 800 years. Chinese myth believes that deep-fried dough stick is created for revenge the serious fraud, bribery and corruption of senior authority name Qin Hui of the Song Dynasty and his wife. Representing them as the dough and deep-frying in hot oil, before tearing them apart while eating.
Although the corrupted pair had been punished for the bad karma that they had done, it was still not enough for local people who wanted their pound of flesh. Surprisingly, locals created the forms of revenge where the cold-blooded couple could be tortured for all eternity. However, the taste of this revenge dish is way too good to ignore, very tasty and became popular.
What a pleasure to hear the sound of sizzling of dough in the hot oil and watching the dough expanding and changing colour to a golden brown. And the sound of slowly tearing crispy dough sticks and biting it bit by bit. Really, what sweet revenge.
Additionally, this dish can be great fun for a family to cook together. Let me take you to Chaing Mai, the north of Thailand.
A Thai man called 'Ko Neng' (โกเหน่ง) has discovered animal-shaped Pa-Thong-Ko. After he and his son visited Chiang Mai Zoo ten years ago, his son wanted to have crocodile. He then made dough shaped like a crocodile for his little man.
Later, he introduced Pa-Thong-Ko shaped like an elephant, crocodile, dinosaur, dragon and flog.
These are sudden hit to children, locals, tourists and social media. If you are in Chiang Mai, it is worth a visit Ko Neng at Warorot market (address 90 Wichayanon Road, Mon-Sun 6.00-11.00, 16.00-20.00).
You also can make Pa-Thong-Ko in tiny pieces to garnish the Thai rice porridge.
Two in one yummy, let's do it. 😋
Ingredients
4 cups of bread flour
1/2 tablespoons of dry yeast 1/2 tsp
1 teaspoon of Bicarbonate soda or Baking soda
1 tablespoon of sugar ช้อนโต๊ะ
1 tablespoon of Salt or Salt 1/2 tablespoon
1 tablespoon of cooking oil
375 ml of warm water
Mixing
Whisk flour, dry yeast, bicarbonate soda and sugar until no large chunks are noticeable.
In mixing bowl, stir together flour, dry yeast, bicarbonate and sugar until smooth.
Meanwhile, in a small bowl, mix salt, warm water and cooking oil. Slowly pour in the mixing bowl, it will be sticky.
Cover it and let rest in room temperature for about an hour.
Stretch the dough by putting your hands into the water and folding the dough side by side. Keep doing 3-5 mins until it is quite firm.
Place in a container or plastic box (put oil into it, to prevent stickiness) with lit on. The container should be bigger than the dough 3-4 times. Allow glaze to harden. Keep 2-4 hours. I recommend leave it in the fridge overnight and cook the next morning.
Prepare to fry
Take the dough from the fridge and leave it for an hour.
Dough dollops in rectangle and roll out the dough at about 1/2 inch thickness and cut into pieces 2 inches in length
Pairing with a wooden pin dipping with water.
Heat oil over medium heat or 350°F for deep frying.
Carefully drop 3-4 dough into hot oil or place 1-2 at a time.
Fry each dough until golden brown on all side. Gently flip it over and over. Cook until light brown. You do not want to cook these too dark, they will become overly crisp. Repeat with remaining dough.
Remove from the oil and place on a cooling rack and drain on paper towels. Serve warm.
One to bear in mind:
Do not massage the dough because it will not be crispy when fry.
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