Finally, my girl has grown up and has been selected for the National Service Training Program. Today (7 April 2014) is her 1st time she is leaving home and away from the family for 3 months. She is posted to Semarak Camp, in Pekan, Pahang. Of course, it’s very emotional for us; sobbing, hugging, encouraging and motivating words, and lots and lots of hugs and kisses. We are going to miss her and she too.
For my foreign followers' information, the Ministry of Defence Malaysia had implemented National Service Training Program in 2002 and the program was fully operational since 2004. The first targeted group for National Service Program were teenagers born in 1986 or those 18 years of age in 2004. Since then, more and more teenagers who fall in this category are being randomly selected and expected to participate in the National Service Program.
The National Service Training Program (NSTP) is implemented to achieve the objectives as stated below:
1) To develop and enhance the spirit of patriotism among youths
2) To encourage national integration and racial unity
3) To build character through imparting core moral values
4) To instil spirit of volunteerism
5) To develop a young generation that is resilient, healthy and confident.
1) To develop and enhance the spirit of patriotism among youths
2) To encourage national integration and racial unity
3) To build character through imparting core moral values
4) To instil spirit of volunteerism
5) To develop a young generation that is resilient, healthy and confident.
Her friends came to send her off :)
She is fortunate her good friend is under the same batch and camp as her.
-2 cups of rice (I used brown rice - washed)
-enough water for congee (add more water if you prefer your congee to be watery)
- 1 cup fresh ginkgo nut (membrane peeled, split and remove the pith/embryo)
- 1 tbsp Chinese Wolfberries
- 1 bowl of chopped kai lan/chinese kale
- 1 cup of mixed vegetables
- 2 thumb sized ginger (crushed)
Seasonings : (to taste)
- 1 tbsp miso
- salt
- soy sauce
- pepper
Method :
1) Add enough water to boil rice. Add ginger. If you prefer watery congee or porridge, add more water accordingly.
2) When rice have split but not fully cooked, add ginkgo nuts and mixed vegetables.
3) When congee is cooked, add Chinese kale and Chinese Wolfberries. Stir and mix well.
4) Lastly, add seasonings to taste.
5) Serve hot or warm.
Just for your info, I won't be available from tomorrow till next week. Till then, have a nice day and cheers :)
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-enough water for congee (add more water if you prefer your congee to be watery)
- 1 cup fresh ginkgo nut (membrane peeled, split and remove the pith/embryo)
- 1 tbsp Chinese Wolfberries
- 1 bowl of chopped kai lan/chinese kale
- 1 cup of mixed vegetables
- 2 thumb sized ginger (crushed)
Seasonings : (to taste)
- 1 tbsp miso
- salt
- soy sauce
- pepper
Method :
1) Add enough water to boil rice. Add ginger. If you prefer watery congee or porridge, add more water accordingly.
To receive new updates, do LIKE SIMPLY BEAUTIFUL AND HEALTHY LIVING on FACEBOOK. Thanks for visiting my blog and leaving me comments. I really appreciate all your visits and comments! Have a nice day :)
