How to get your teens to cook

I still remember how difficult it was for my mom to get me to cook a decent meal. I never saw the need because she was always around to cook us a feast. I took her for granted.

After many failed attempts, she figured it was better this way. Getting me into the kitchen meant a lot of headache for her. So she tasked me with the cleaning up after cooking. It was a good arrangement. We were both happy.

But she was smart. She let me think I won the battle but in reality it was her winning the war.

She’d get me to wash up alongside her cooking. While cooking, she used to get me to stir or add in the ingredients and watch over the food while she quickly grabbed something important.

My brain was unconsciously absorbing all this details.

Or at other times she’d get me to translate an English chef. Which meant I had to sit and watch the cooking shows.

Once again my brain was unconsciously absorbing all the details.

It took a long while to unlock what had been stored, unconsciously. But when I did manage to, it was as if I had been cooking for years.

I’m still not as good cook as my mom but I’m able to tell when a dish is coming together. I’ve learned a few important tricks in ensuring I’m able to serve a decent meal.

Over time, my cooking skills grew. It was an easy start because unknowingly, I somehow knew what to do when I cooked something. It almost felt familiar.

So now I’m doing the same with my daughters. Just like me, they despise being told what to do. It has to be their idea for anything to succeed.

Today, my twean decided to make mac and cheese. Something she saw on Instagram.

I’m glad she’s beginning to find joy in cooking. For a start, she’s doing so much better than I was at her age.

Whenever my mom wasn’t around, I’d had to depend on Maggi (instant noodles). It wasn’t a bad choice but everyone knows how unhealthy Maggi can be, if eaten regularly.

I’m glad her cooking vocabulary is much larger than mine and has more words than just Maggi.

To showcase her food vocabulary let’s check out today’s recipe. It was a simple feat.

It’s something young kids can whip up in less than half hour. It may not get 5 stars on taste but sure as hell beats eating instant noodles. And the best part, it can be made in one pot. So less cleaning and washing up.

To make this one-pot Mac and cheese;

Ingredients: serves 4

  • 2 tablespoon of butter
  • 3 tablespoon of plain flour
  • 1 cups of milk
  • 1 teaspoon each of Cayenne/paprika powder, garlic powder, salt and pepper.
  • 1 teaspoon of mustard paste or turmeric powder
  • 2 cups of water
  • Enough elbow pasta for 4 serving
  • 1 cup shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1 teaspoon chopped fresh/dried parsley

Method

In a deep pan, heat butter and add in the flour. Cook on low heat for a couple of minutes. Then add half the milk and stir with a whisk to remove lumps. Add the rest of the milk and keep stirring the mixture. (She struggled because the flour tends to clump up together and required some elbow grease and prior cooking skills to turn it lump free).

Add in the powders and mustard, and stir to combine. Add water and throw in the uncooked pasta. Over low heat, gently cook the pasta, continuously stirring, for 8-10 minutes.

Once the pasta is cooked, put in the shredded cheese and parsley. Give it a good stir and serve immediately.

Any leftover should be immediately refrigerated. To heat this up, you’ll need to cook over low heat and add some water or milk to loosen the pasta.

Hope you’ll find this as useful as it has been for me. Seriously, this simple plain dish is so much better, nutrients wise, than instant noodles that comes in a packet.

This dish a definitely a hit among young kids. So let your little ones try this and share with us how did it turn out for you.

Happy cooking with the kids.

For more recipes, check out Anyone Can Cook

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Scones

It’s hard to find good scones. I don’t like them if they’re overly crumbly or too dense.

Scones must be buttery, slightly salty and not too sweet, so they’d taste really good when you pair them with some sweet strawberry jam and cream.

Scones are a combination of biscuits and cake. Crumbly yet soft. Crispy yet moist.

After a couple of failed attempts, I think I have finally found a recipe that churns good scones. This original recipe is from Jamie Oliver

Don’t these look luscious? These were made by my tween. Easy to make and taste good too.

Ingredients

  • 150gm mixed fruits and peel.
  • 500gm self rising flour, sifted
  • 150gm cold unsalted butter, cut into cubes
  • 2 teaspoon of sugar
  • 1 1/2 teaspoon baking powder
  • A pinch of salt
  • Some milk (about 1/2cup)
  • Some orange juice (about 1/4 cup)

Method

Soak the fruits in some orange juice (1/2 hour) to hydrate the fruits.

Start by combining all the dry ingredients. Add the butter and gently crumble the butter into flour. Its ok if you find some pieces of butter. DO NOT to overwork the dough.

Squeeze out the juice from the fruits and throw it into the flour. Slowly add milk to combine the flour. Do not knead the dough. Just press it with both your hands to form into a ball. You’ll find some dry flour, that’s fine. Just leave it. Cover dough with cling wrap and chill for 30 minutes or more. (Mine stayed in the fridge for almost an hour because my kids got sidetracked by some TV series.

Preheat oven to 180’C. Roll out dough into 3cm thickness. Find a round cookie cutter and cut out as many as you can. Arrange these onto a greased baking pan. Brush it with some beaten egg and bake it for 15 minutes or until it doubles in size and turns golden brown. Your house will start smelling like scones. That’s a good cue to remove it from the oven.

Quickly transfer these onto a cake rack and let them cool before putting it in an airtight container.

Best served, slightly toasted and with jam and cream.

For more recipes, check out Anyone Can Cook

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Sausage and spinach pasta

“Fine! Then why don’t you prepare the dinner while I’ll do the laundry?” I gave my first born a choice and was dead sure she wasn’t going to take the offer.

“Ok, just tell me what to do”, her quick response.

“I’m serious. You’re own your own.”

And I was. I really meant it, when I said she’d have to do it on her own.

“Eh…” that’s all she said and rose up to the challenge.

Kids these days! They’re so unpredictable.

So not being able to go back on my words, I gave her a quick run down on what was needed and headed out to line dry my clothes.

She looked like she knew what to do and was doing rather well even whilst slicing and chopping the onions. She had tears rolling down her cheeks but defeat was not a factor today. She just rubbed it off and kept at it.

She knew I was sneakily watching her so she put up a splendid show and just kept at it. Was she trying to evoke my motherly instincts? I can’t say for sure but neither of us were ready to throw in the towel.

After she’d finished prepping, I was already done with my chore. Thinking that she would take this opportunity and hand over the cooking to me, I was pleasantly surprised when she came over to know the next steps.

I was smiling, ear to ear, and joyed she was genuinely interested in preparing dinner.

With very little help from me apart from giving the steps on what to do next and guiding her to gauge when it’s time to put the next ingredients, she managed to make a decent pasta.

It was exciting, watching her commentary on how the ingredients were changing and coming together to look like pasta sauce.

Let’s hope this could get her excited to try out more recipes.

If you’re looking for a simple and easy recipe, why not give this a go with your kids. It takes less than 20 minutes to get this done.

Ingredients:

  • 3 large good quality sausages (try to get the fresh ones from your butcher). Cut it into bite size pieces.
  • A bag of spinach
  • 1 large red onion, chopped
  • 4 medium sized tomatoes, chopped (or a can of tomatoes)
  • 1/2 cup water (or more depending how thick you want it to be)
  • 2 tablespoon of tomato puree
  • 2 garlic cloves, chopped
  • 2 tablespoon butter and olive oil.

Spiral pasta would be the best for this dish but we ran out of it and used spaghetti instead. I reckon you can use any pasta just boil it al-dente,

Method

Bring a large pot if water to boil and cook your pasta according to the instructions.

Heat oil and butter in a deep pot, add onions and garlic. Saute it for a couple of minutes. Then throw in the sausages. Cook for a couple of minutes and then add the tomatoes. Let these tomatoes sweat a little (you should add salt now to speed up the process), add water and let it simmer for about 5 minutes.

Then check consistency. Add more water if dry. If too watery, crank up the heat and let it boil without covering it.

Add tomato puree, Italian herbs and a splash of balsamic vinegar. Give it a good stir and taste it. If too sour, add half teaspoon sugar. That should do the trick in cutting out the sourness from tomatoes.

By now your pasta would have cooked. Don’t throw away the water. Instead, fish out the pasta into the pot and throw the spinach into the pasta water. Let it wilt, remove from water, squeeze out as much water as you can and add this to the pasta.

Season with more salt and pepper if necessary. Give it a good stir and serve with shredded parmigiana cheese or parmesan cheese.

For more recipes, check out Anyone Can Cook

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Paneer lasagna, quick and easy

Here’s a little twist for our paneer lovers, use it in your favourite lasagna.

If you have kids, lasagna has to be something that you would have made or bought to satiate your kids love for this cheesy dish. Seriously, who doesn’t love a good slice of cheesy goodness? (except for those suffering from lactose intolerance)

Let’s dive straight into the recipe and ingredients required to make this.

Ingredients

  • 250gm paneer (crumbled)
  • 2 large onions, chopped
  • 3 garlic cloves, chopped
  • 250gm Portobello mushroom, chopped
  • 250gm spinach, blanched and chopped
  • 1/2 cup yogurt (optional)
  • 1 egg
  • Large jar of pasta sauce*
  • 1-2 cups of shredded cheddar or mozzarella cheese
  • 1 cup shredded parmesan cheese
  • 15-20 lasagna sheets
  • 1 TBS dried oregano/parsley
  • Salt and pepper to taste

The prepping:

For my quick and easy version, I’ll suggest you use a jar of store bought pasta sauce. However I do have an option for those who just loathe the idea of store bought pasta sauce. There’s a good and reliable recipe which I’ve shared that would be just right to replace the jar of sauce.

I love to soak my no pre-cook lasagna sheets. This will ensure it doesn’t dry up when baking. So put lasagna sheets in a large bowl and let it soak for 15 minutes in room temperature water.

Start by sauteing onions, garlic and mushrooms. Keep aside to cool. Blanch spinach in boiling water. Squeeze out excess water from spinach and chop it fine.

To crumble the paneer, the easiest option; blitz in food processor, or crumble using hands (you poor souls without food processor, ha!)

The assembling:

  • In a large bowl, mix paneer with sauteed vegetables, spinach and egg. Add yogurt and dried herb to the mix and combine well.
  • Grease a large casserole dish and start by spreading some pasta sauce at the bottom of the dish
  • Layer 5 lasagna sheets on this sauce.
  • Then cover these sheets with vegetables mixture. Be sure to spread it well.
  • Sprinkle some cheese on the vegetables mixture and finish that off by spreading pasta sauce (from jar), making sure all cheese is covered. This is your first layer completed.
  • Repeat this layering form for another couple more times ending with layer of pasta sauce.
  • Finally cover it with a tin foil and bake it in a preheated oven of 175’C for about 40 minutes to an hour.
  • Remove the tin foil for the last 5-10 minutes to achieve a golden melted cheese effect.

The taste test:

My food reviewer ate her piece off the lasagna dish. I’d like to deduce she did so because  it was too good to waste any time transferring it  to a plate and she wouldn’t have to worry sharing it.

For more recipes, check out Anyone Can Cook

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Breakfast made to order

Breakfast has to be the best meal of the day for me. It’s something I must start my day with. Even if it means at 11am.

Today I decided to treat myself by letting someone else make me breakfast.

There’s this little pie & coffee cafe, Deliprompt, that recently opened up in a new and not so busy neighbourhood. It’s quite strategically located a walking distance from the Putra Heights LRT station.

It’s not too close to the LRT, which promises ample parking space for the residents and isn’t that far away from the LRT which allows for travellers to break their journey for a cup of freshly brewed coffee before heading to the office.

Freshly brewed coffee is the reason for my visit. What started off as me just grabbing-on-the-go RM2 freshly brewed coffee, turned into me dinning-in for their cloud on the egg breakfast.

I’ve been quite intrigued to make this cloudy eggy thingy for the longest time, since I saw it on a YouTube video. So I had to try it and see what the fuss was all about that the video had more than a million views.

IMG_20170707_092307

However, what the cafe presented to me wasn’t as cloudy as I thought it to be but the taste wasn’t a let down. It was still soft and fluffy despite not having any depth to it. If there was one thing I could do to fix this dish, it definitely will be to  reduce the salt; but then again, my salt intake is rather small compared to many. So I give them the benefits of the doubt. And another thing, they would do so much better if they were to use a proper bread instead of the mainstream loaf bought from local mini-mart. (You know which loaf I’m referring to)

The coffee was good. It was smooth and aromatic that you won’t need to add any cream or sugar to it. That gets an A 🌟

The cafe itself is quite unique. It has a couple of self made tables. It’s not fancy but it screams up cycling which is absolutely special in it’s own way. If you decide to sit down on one of these tables, make sure you are the type who sees the glass as half full. It’s not sturdy but does it’s job.

IMG_20170707_100356But, it won’t my choice if I dine in with my kids. They’re a bunch of energetic young people who cannot sit still. For that I’d choose the sturdier tables.

This place is open from 8:30 am – 5:30 pm. Serves breakfast all day and all types of speciality coffees at affordable price. Their menu is Western (Italian) and are running, a buy-one-free-one offer at this point of time.

For recipes, check out Anyone Can Cook

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Easy Japanese brown curry

A small gyudon curry house opened up close to my neighbourhood. The food served became the talk of town and every weekend, it would have long queue. This intrigued me. So one fine weekday, I decided to treat my girls to lunch after school.

We picked their popular dish which was chicken curry on Japanese sticky rice and some okras. It was delicious! The chicken was swimming in a mildly sweet thick sauce, which they refer to as curry. My girls loved the curry.

As much as we would love to return for another bowl, it’s simply not worth it because the price you pay for one bowl is two times more than the cost of making it yourself.

So when I saw the ingredients needed for this dish at a Japanese fair, I just had to try it out.
It’s so simple and quick to whip up this brown curry. Less than half hour, my family had a hearty and satisfying meal.

To make this, you’ll need everything you see in the picture below and enough water to submerge all ingredients (about 1 1/2 cups to 2cups). You cannot make it without the curry cubes. There are many variations, pick any, as they all do the job in ensuring a rich and flavourful curry.

Start by roughly chopping up the vegetables. Make it larger than bite size pieces.

Then start with oil in a heavy bottomed deep pan. Heat the oil and add chopped onions. Saute until they’re translucent. Now add in the vegetables and cook for a couple of minutes, slightly browning these vegetables. Add enough water to cover all ingredients in pan, cover and bring it to a boil, over medium heat.

Once vegetables have softened a little, switch off the heat and throw in the curry cubes. Keep stirring until the cubes have completely dissolved and you’re left with a luscious looking brown curry.

Bring back the heat to a low simmer and let the curry simmer for about ten minutes. You will notice the curry will start to thicken.

Serve with freshly cooked short grain Japanese rice, some pickles and steamed okras.

My kids loved it. The next day, they had the leftover with some spaghetti. It didn’t as good as on white rice but it was still good.

Do check out my short video on how to cook this dish on my Instagram and Facebook page.

Update 7/7/17 : I made this once more and tweaked my recipe a little and it turned out better. I added a tablespoon of soya sauce and garam masala (or you can use any curry powder), 1 teaspoon of cumin powder and corriander powder. This gave it a hint of heat which cut through the sweetness of this curry. Kids loved this version better. I also added another potato to it.

For more recipes, check out Anyone Can Cook

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When everyone’s doing it

“Why not?!” I demanded. ” Pfft! F.Y.I They’re doing it.” I huffed as I stormed away. I have never questioned the coaches decision but not today. Today I just erupted. Victory was ours but he was too adamant and loyal to his values and wasn’t letting me change that.

I’ve been on my feet since 7am, drenched and parched under the laser like rays of the noon sun and running around ferrying water bottles. It didn’t help, my 5-year-old who resembled almost like a baked chicken refused to get out of the sun and sit under some shade. It didn’t help, me kicking myself for forgetting to bring along an umbrella and my eldest refusing to drink water because she has an issue with sharing her water bottle.

“Fine! Don’t hydrate yourself!”

Slowly the guilt crept in as I watched her play, skillfully defending her post but looking exhausted and thirsty. Next thing I knew, I was on my feet, running towards my car for a fresh water bottle, cursing along the way.

“Here’s your bottle and this time learn to say no if anyone wants a sip from your bottle because this is the last fresh bottle”

Then I grabbed a bottle from the team’s pool cooler bag and forced my overage toddler. She looked up, her skin almost ripe like a tomato.

“Fuck!” I forgot the umbrella again. “Fuck!” my daughter echoed. “Noooooo, I said duck! because a ball was heading your way darling” my quick response to kill the swearing.

Clearly it wasn’t my day.

20 May, 2017. We arrived early at Wisma FAM, Kelana Jaya. We were the first and a light drizzle early in the morning promised a beautiful day for tournament. The grass had a fine layer of diamond like water droplets, a nice tent with some neatly stacked up plastic chairs for mom’s like to me to rest our heavy bottoms on, was a welcoming sight. I was impressed “Nothing could go wrong” I voiced my thoughts delightfully.

I jinxed it because a lot went wrong.

The organising team came fashionably late. Much later than most of the teams participating for the AFC – FAM Grassroot Football Day. Then they forced all players to change into their AFC jerseys which was handed out for free (one plus point) but this was an issue for the girls because the bloody toilet was on the opposite end from where we were and it had a long queue and they had just done that when I made them change into their Supergirls’ jersey just half hour ago. The look on their face said it all, when I broke the news about them needing to change again.

Later to my dismay, I find out they didn’t have a schedule for the girls. “What?! What you mean you don’t have it? This is a tournament”

It was already 10am and the girls still had not played their first match. Luckily the boys match had started so they girls kept themselves entertained by watching these matches and having their mini discussion about each player on the pitch.

Finally, after an hour and the fact many other team managers, were getting uneasy with the wait, the organisers moved the girls to a turf field with small goal post.

I know, I seriously jinxed it because the only plus point, the well-kept natural grass field, was only meant for under 12 boys. The girls were hoping to get to repeat their experience on real grass like at JSSL International Tournament.

“Nevermind girls, we play on” the coach said encouragingly.

There’s always a silver lining. Smaller field meant they won’t get tired fast and smaller goal post meant, they didn’t really need a keeper, so everyone played, full on.

Both the Supergirls team played well, winning all their matches and securing a spot in the semi-finals. Once again, the defense team was relentless at making sure the ball was always in their possession and striping away the opponent’s chances to score a goal.

All was well until the break to decide which teams made it to the Semis. We weren’t told how long we had to wait for the results which by the way was bloody long. We didn’t want to risk ruining our chances at the Semis, so we didn’t allow the girls to eat because from experience, we have learned, these girls tend to slack off and behave like a well fed python after a meal. They morph from a Speedy Gonzales to a tortoise. Crushing any slither of hope for victory.

Not satisfied, I stomped back to my husband. “Look at that team. They brought players from other team. And here’s another with a couple of “import” players. These coaches came with one aim, to win this tournament at any cause. At least we are placing our own players on the field. So why aren’t you getting all the seasoned players into one team and the new ones in another? This way we can  be sure at least one team will make it the finals?”

“Just trust me” these three words was all he said and shut the door to my Grab Car.

“Was that your coach?” asked my Grab Car driver. Not in the mood for a chat, I simply lamented “yes” hoping that cue in my voice would stop him from further chat but today simply wasn’t my day.

“Sorry mam, that was my girlfriend calling, checking on me because today is only my sixth day as a Grab car driver and she has trust issues. She’s afraid of leng lui o (pretty girl oh) passengers.”

“Seriously?” I said laughing out loud. Thanks to him my mood changed and this infected my daughter and changed her sad pout into a smile because she was unhappy to leave her sisters and head over to her ballet class.

An hour in the comfortable and cool lounge at her ballet class made way for me to calm down. I even managed to sneak in a power nap and this helped clear my head. It made room for my sensible self to return and I recollected the reasons why my girls joined an all male dominated sport.

When I reunited with my husband and daughters over our overdue lunch at 3pm, and after gobbling up some fast food, he decides to tell me why he sent two teams instead of one strong team to play in the tournament.

“We decided to play balanced teams, mixing seniors and new players. This was done consciously to develop the newer players, that they learn from their senior players. Putting all our energy and efforts into the seniors alone will leave us only with one team. Supergirls is not about winning, it’s more than that. It’s about giving opportunity, even if it means, we might lose” he explained his earlier three words.

He shared with me pictures of what happened when I wasn’t there and from these pictures I can see, he made the right choice. These girls didn’t care they didn’t win the champion trophy. They were happy with their third and forth placing. My girls couldn’t stop talking about the fun they had playing against their own teammates for the 3rd spot.

“Can’t wait for our next tournament ma!” my daughter cheered gleefully

That’s what really matters. What say you?

IMG-20170520-WA0005
Both teams lost at the semis and now play each other for 3rd. Look on the Ref was priceless
IMG-20170520-WA0006
Supergirls chilling out with the opponents who beat them at the Semis. Some of them are ex-Supergirls. This is what Supergirls are all about
My tweens were very amused with their medal. Check it out …‘Footballs Day’ doesn’t seem right

 

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To a better and stronger Supergirls

After 6 wins and 1 draw, it all came down to one single opponent, Anza from Singapore, to decide which team goes through to the finals at the JSSL International Football Tournament.

Anza had been the champion for Team A and we knew we had an upheaval battle waiting for us after defeating Proveda from phillipine 2-0 which moved us up to meet Anza.

Day 3 had been the hottest and most challenging day in this tournament. Playing on turf grass at 1pm, in the hot unforgiving sun was pretty exhausting.

After their first match, against Proveda, the girls only had half hour to catch their breath and medicate injuries sustained before meeting Anza. They were hastily rushed off to pitch 1 for their next match.

Minutes after the whistle went off, Rania scored a goal, giving us the lead and the confidence we needed because it was an extremely nerve wracking to be pitted against last year’s JSSL champs.

If I thought the Tai Tam Tigers from Hong Kong were big players, Anza were twice of that. These girls were very experienced and mentally strong because the first nil advantage didn’t dampen their spirit even a wee bit. It only made them stronger and more fierce in their game.

This 1-0 lead was short lived after an equalizer goal from the opposing team and one immediately after that was scored. Just as day turns into night, casting a blanket of darkness, it was clearly visible, Supergirls had lost hope.

The fatigue which they hid well up to this point suddenly began to show. Their game got a lot slower and focused all their energy at ensuring no more goals were scored by Anza. 3-1 was the score and that marked the end of Supergirls journey in this tournament.

It was quite heartbreaking to see these girls unable to move to finals after playing so well over the past three days. It was time to let these girls digest their journey at their own pace. But some are already talking about what should be done for next year’s tournament.

There is hope. There’s always hope.

To a better and stronger Supergirls.

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Come what may

That was the mindset we went with to JSSL International​ football tournament in Singapore: A tournament with over 200 teams from across Asia, 3000 players and at 10 different venues.

Being pitted against teams with more experience, as some of these teams have been in this international tournament since its inception, in 2013, was a little nerve wracking for me but not to the Supergirls. All these girls wanted was to play and were looking forward to get on the pitch for some challenge.

It was time to see the fruitation of all the hard work and dedication put in by the players, team managers, coaches and parents. Time to let these girls put into practice what they have been training all these ardeous months.

It’s​ amazing how much these girls have matured in their game. For the past two days we have witnessed a proper footballing team. Each Supergirl played with gusto and knew how to handle her position. Most of them were determined and were focused. They had a lot more stamina too and played 22 minutes straight which is alot longer than what they are used to.

Even the coaches seemed more relaxed compared to previous tournaments​. There was very little coaching whilst the girls were playing because the girls perfectly executed the coaches’ strategies. Kudos to coaches and team director for their time spent strategising.

Day 1 had been quite good. The weather was perfect; cloudy with a chance of rain but it stayed dry. Our first match took almost an hour because the lightening sirens went off twice and we were forced to evacuate the field. The girls didn’t mind this small break as it gave them some rest time and a chance for the coaches to regroup and re-strategise.

Supergirls’ first opponent, JSSL Stoney from Singapore​, was a good ice breaker into the tournament and we won 1-0. The girls struggled to get  their rythm especially with the interruption from the weather but Rania managed to squeeze in a  side goal giving us the victory in the last couple of minutes.

The second match, against LFA also from Singapore, saw a brilliant goal by Rania at the early stages  of the game and was finished off by a  wonderful tap-in by Sabrina.

Day 2 was a little tougher. The sun was like ripe bright orange ball in the sky, shining ever so brightly. Our first game was against Tim Tam Tigers from Hong Kong. It was an extremely tough encounter. Our opponents were all equally larger than any of our players except Asheesh.

But with some smart planning and tactics from our coaches, we managed to hold our ground and not allow a single goal to pierce through. Tim Tam had already built a good reputation for themselves by leaving their opponents with 5 nil defeat. Brave defending got us a well deserved draw.

Next match was against Davao City Philippines. Both teams has a friendly cheer and chats before getting on to the pitch as opponents. Davao’s team JC was familiar with Supergirls’ as they met at Barcelona Soccer Camp through the Kem Bola programme.

We saw another a win towards the end of the match when Adriana scored a goal moments after entering as a substitute with a great pass from Rania.

By the time we got to our last match against JSSL Elite 2, many girls were already exhausted and having made it through to quarter finals, by being second in the table, the coaches decided to shake things up. With only Asheesh, Yasmin and Rania from the previous game. The game was won by a long range looping shot from Kanchen that was enough to beat the team.

The girls were clearly tired but are equally excited for tomorrow.

 

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