The old river is full of wind

I have known about Spanish food for a long time, but first time in Singapore. At that time, I had the opportunity to go to Lion Island quite often. Singapore consists of a large island and more than sixty small islands clustered in the middle of the ocean, possessing no natural resources, but rich in the will and intellect to turn the stopover of British traders in the early 19th century into one of the most prosperous developed countries in Asia today. Singapore is also known as a culinary paradise, with the presence of countless unique dishes from around the world.

I have known about Spanish food for a long time, but first time in Singapore. At that time, I had the opportunity to go to Lion Island quite often. Singapore consists of a large island and more than sixty small islands clustered in the middle of the ocean, possessing no natural resources, but rich in the will and intellect to turn the stopover of British traders in the early 19th century into one of the most prosperous developed countries in Asia today. Singapore is also known as a culinary paradise, with the presence of countless unique dishes from around the world. The me of those years was young and fresh, looking at everything was sparkling with hope, every day joyfully welcomed a beginning leading to many new things, all joys and sorrows could become poetic and unexpected. Singapore is one of the places where my adventurous, amazing, and beautiful life is kept. On special occasions, we often have dinner at Clarke Quay or Boat Quay, where there are many attractive restaurants located on both sides of the bustling Singapore River. Before dinner that night, he suggested playing lots to decide where to eat. When I was busy getting ready, it was the turn of the dress, he wrote on the back of five small business cards, folded in half. He said: “There are five surprises! You choose!”. After hesitating for a while, picking it up and putting it down, I opened the lot and shouted: “Ahhh! Spanish food!!!”. I had never tasted Spanish food before, so I was very excited. He chuckles: “That’s great! I know you like it!”. We took the MRT from Orchard Road straight to Boat Quay, then walked along the river. I wear a soft silk dress, a deep peach color. He wore a smoky shirt, gray tie with tiny silver stars, and black trousers, quite formal. After a hot, dry day, the cool evening breezes bring moisture to my skin, crept over my lashes, in my hair, into me through the delicate silk. He joked, saying: “Look at you, like a small sail! Be careful, the wind blows it away!”. But that “small sail” just touched the river, overflowing, eagerly ready to sail to the great sea, not having anticipated all the storms and storms, even though they had known storms. We went to Tapas Tree, a Spanish restaurant near the foot of Elgin Bridge, on Clarke Quay, chose a table on a floating raft close to the river embankment to see the city at night. A Spanish singer with wavy brown hair, dreamily holding a guitar sings melodious Espanol love songs, while diners sip a dinner prepared by a Spanish chef. The restaurant’s menu is full of attractive Tapas dishes. Tapas is originally an appetizer, made from vegetables, meat or seafood, with a lot of hot and spicy spices such as turmeric, pepper, garlic, dried chili, paprika and olive oil. In my opinion, if the main flavor of Thai cuisine is lemongrass and coconut milk, French cuisine is cheese, Chinese cuisine is soy sauce…, then Spanish cuisine is garlic and olive oil. It makes most of the dishes, like the fish sauce of Vietnamese cuisine. A meal of Tapas, of course, cannot be without Sangria, a cool cocktail, made from red wine with a little brandy, sugar or honey and fresh fruits such as oranges, lemons, chopped apples. The first sip of Sangria was wonderful, fresh and joyful rushing into my senses, brimming with vibrant Mediterranean colors, pangolin on the tip of my tongue. It stimulates, stimulates the taste buds, makes us crave for all the Tapas dishes that have just been served, a little of each, delicately presented in rustic red-brown terracotta plates. First, we started with Gazpacho, a cold tomato soup that is very popular during summer days. Tomato peeled, seeded, ground with bread cores soaked in cold water, added garlic, vinegar, sugar, bell peppers and olive oil, into a smooth paste, chilled before enjoying. Then comes Patatas bravas, a potato dish that is sliced ​​square in the style of chess pieces, deep fried in oil, then drenched in tomato sauce, sweet peppers, red peppers, olive oil and some other condiments, served while still hot. The potato pieces are still crispy but covered with tomato sauce, sweet and sour, and even greasy with olive oil. And Champinones al ajillo, sautéed mushrooms with olive oil, garlic, and hot peppers. I used to love shrimp, so I can’t miss Gambas al ajillo, garlic shrimp with olive oil sauce, served with crispy bread. We talked endlessly, laughed together, welcomed the river breeze, leisurely sipped Tapas with Sangria wine, sipping every precious moment. I want to anchor the night at this riverbank forever, afraid that time will take it away. The brown-haired singer plays the piano, the melody of “Lo Mucho Que Te Quiero”, a passionate Spanish love song: “Trust me when I say how much I love you. Believe me when I say how much I care about you. Forgive me, give me peace of mind. All I need is time, to prove my love for you…” . He sang, as he walked towards us, and then stood right next to him, as if he were singing for us alone. He holds my hand, looks deep into my eyes, so tender. The waiter suddenly brought a tray, in a small gift wrapping tray wrapped in ash pink paper, tied with a silver ribbon, very beautiful. He thanked him, took the gift, gave it to me. He smiled, said softly like the breeze: “This gift belongs to the lady, senora! Wish you all the best, little sail!”. I was swept from surprise to surprise, just sitting there, speechless. The river wind blew fiercely, as if to lift me up. The city lights cast shadows on the river at night with seven sparkling rainbow colors. The invisible anchor I dropped somewhere in the stream of light… The gift I received that night was a thick, beautifully printed book, “A Little Taste of Spain” – “A Little Taste of Spain”. A detailed guide on how to cook Tapas dishes with vivid illustrations. The first page had the line he dedicated, the handwriting circling like tiny crabs crawling across the paper: “To remember the Spanish dinners by the river, and many more in a lifetime” . I’ve tasted Spanish from restaurants in Ho Chi Minh City, in Manila, in Kuala Lumpur, in Penang, in Jakarta, in Bangkok, in Hong Kong, in London, in Paris, in Berlin, in Copenhagen, even right between Madrid and Barcelona, ​​but never having the same taste of dinner on the banks of the Singapore River again. Sometimes I still make Spanish at home. I like Gambas al ajillo best, because it’s quite simple, but delicious. All you need is really fresh peeled shrimp, some big garlic, a few dried chili peppers, some parsley, scallions, a little pepper, a little salt, butter and of course quite a bit of olive oil, and you’re done. One part minced garlic, the rest thinly sliced; chopped dried chili or leave it whole, depending on who likes it more or less spicy; finely chopped parsley and scallions. Marinate the shrimp with minced garlic, pepper, and salt, let it infuse. Put the pan on a low heat, add olive oil, butter, garlic, chili, shrimp shells, and stir until fragrant, then turn off the heat, filter the oil and discard the residue. Thus, the olive sauce will be dense with shrimp flavor and rich. Return the oil to the pan, heat it to medium heat, add the sliced ​​garlic and chili, fry until fragrant, then the shrimp. Quickly flip up and down to cook shrimp evenly on both sides. Placing shrimp on a Spanish-style deep red-brown ceramic plate is not only beautiful, but the ceramic will help keep the dish hot. Squeeze a few drops of lemon juice on top, then drizzle with oil sauce, sprinkle some pepper, scallions, parsley on top, serve hot with crusty bread. Hai passionately. Freshly cooked shrimp, pink red; firm and sweet shrimp meat; Garlic olive sauce is ecstatic, hot spicy. And Sangria, how can there not be a glass of Sangria on the table with Tapas when summer comes! The book “A Little Taste of Spain” I still keep, even though it has long been no need to open it when cooking Tapas. Years after my first Tapas, for Christmas, I received a package from across the ocean, with no name from the sender. In it was a cookbook: “Spain – Mediterranian Cuisine” (“Spanish – Mediterranean Cuisine”). I saw the familiar little crabs crawling cautiously across the front page: “Merry Chrismast! Enjoy your New Harbor!” – (“Merry Christmas! Let’s have fun in the New Harbor!”) . Which new pier? I was suddenly bewildered. Where did my anchor go in the riverbed that sparkled with color that night? Time has pushed the windy little sail out to sea, encountering many unpredictable storms. New and old wharf. To my surprise, I found five faded business cards, with a faint crease in the middle, smoothed out, sandwiched between the pages of a book. The backs of all five cards are written the same, just two words: “Spanish food” . I laughed, but my eyes were suddenly wet. The old river wind blows back.