Most of the roads in the city were closed to make way for the event. We were out for lunch in Chinatown yesterday and found ourselves plunged into an ocean of singing, cheering and flag-waving youth from around the world. Here are some photos taken in the city yesterday.
This is the 9km Pilgramage Walk that started from North Sydney, across the Harbour Bridge and through the city to Randwick Racecourse, where The Pope participated in an evening vigil with the pilgrims. The Pilgramage Walk, which was about a three-and-a-half hour trek from North Sydney to Ranwick, is the tradition and highlight of WYD. The pic shows part of Chinatown leading to George Street.
Everywhere in the city you see pilgrims from around the world carrying their backpacks, national flags and sleeping bags. Yes, the young pilgrims actually brought along their sleeping bags and tents for the big sleepout under the stars at Randwick racecourse last night. That's one big outdoor slumber party in the middle of winter with temperature dipping to 8.7 degree at 5.30am this morning.
Pilgrims who registered with WYD received a orange and yellow WYD backpack that contained books, pens, bandanas, rosary beads, ponchos, water bottles, clip-on koalas, kinetic torches, thermal blankets and tattoos.
So there you go, I don't have a lot to share on the event as I am no longer a youth and I am not Catholic. The WYD has been a success but there were also a few controversies surrounding the event, as well as protests against the Pope. For me, I am just glad that the city and traffic will be back to normal tomorrow as I brace myself for another challenging working week ahead. BTW, the next WYD would be held in Madrid, Spain in 2011.
I will now leave you with pics of our lunch today - Spicy baked chicken wings and vegetable soup.
Chicken wings are cut to separate into the drumlets and wings. Marinated overnight with curry powder, chili powder, soy sauce and sesame oil. Bake at 180°C for 25 - 30 minutes or until golden and cooked through.
Tang Oh (Garland Chrysanthemum) is a favourite and common vegetable used for steamboat. It has a distinct flavour and is rich in vitamin A. I made the soup stock from scratch with half bowl of anchovies (ikan bilis) and 3 chicken bones, simmered for about an hour. Add the vegetables and cook for 3-4 minutes. I omitted the salt as the soup stock is actually sweet and flavourful. We simply love homemade soup!
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