An online record of the trials and tribulations of a mother-doctor-foodaholic with low tolerance for deadlines, lego on the floor and carbs.

Tuesday, January 31, 2006

Back to Nature



We have been in the Hillview area for almost 2 years since coming back to Singapore, and it is to my embarrassment that this is the first time we have visited the Bukit Batok Nature Reserve. Of course, this is the same person that only got into the condo pool 6 months after living there...

Anyway, this little nature reserve is a well kept secret with little surprises. Monkeys galore, and I must say I was pretty impressed that no one fed the monkeys except for one child who was obviously not local. The kids were trawling about the little streams that empties into the quarry pond. This stream is pretty stagnant, especially since we are out of the monsoon downpours now. The kids managed to catch about 16 tadpoles, 1 tiny shrimp that leapt out of the bucket and a water spider. Not bad for my urbanite twosome. I tell my kids about my childhood growing up next to a pig farm and a pond with whizzing dragonflies, croaking frogs and lizards galore, but they look at me as if I were an alien describing the surface of Mars. At least we have discovered a little place where we can bring them to so that they can grub in sand and puddles.

Lagi Lemak Sayur Lodeh


This recipe was made for one of the gatherings we went for this CNY. Very lemak and in fact I have a tummy ache just after eating it - I can feel my gut stalling and my arteries clogging up. Probably can't eat anything else for the next 6 hours. Wanted to add the pressed lontong rice cakes to the dish, but my pot was too small...I think this probably serves about 10 - 12 people. The flavour is incomparable even if the long term consequences are dire...

Ingredients
3/4 cabbage cut into large pieces
15 - 20 long beans cut into 3 cm lengths
1 turnip cut into 1 cm thick julienned slices, about 3 - 4 cm long
1/2 cauliflower cut into florets
3 slices galangal
2 tbsp dried prawns, soaked then pounded
10 medium prawns shelled and deveined
2 firm tau kwa cut into triangles
5 tau pok cut into triangles
750 ml - 1 L coconut milk
750 ml water

Rempah (spice mix)
10 candlenuts (Buah keras)
20 shallots
4 cloves garlic
12 dried chillies (chopped fine)
2 tsp ground tumeric
2 tsp ground coriander
2 tablespoons belachan (toasted)

Method:
1. Chop and pound ingredients for rempah. Fry till fragrant, about 5 minutes over moderately high fire. Add pounded dried prawns and galangal and fry for another 5 minutes
2. Add coconut milk and water and bring to boil
3. Add french beans, turnip, cauliflower and boil for about 15 minutes
4. Add cabbage, tau gua and tau pok and fresh prawns and boil for another 5 - 10 minutes. Do not let cabbage get too soft.
5. Add salt to taste.

Monday, January 30, 2006

Super Sedap Sambal Belachan



CNY this year was a great opportunity to squeeze recipes from various relatives. This is my mum's super sedap sambal belachan. She used to make this for monthly dinner meetings at Bishopsgate, and I remember a regular complaining bitterly the one time she did not make it. Here is my modified recipe (since my mum gave me the recipe in bowls...

1 cup of shallots
1/2 cup of garlic
1 cup of fresh chillies
1/2 cup of dried chillies
2 tablespoons of belachan
1 tablespoon of vegetable oil
1/2 teaspoon of salt
10 calamansi limes (squeezed)
sugar to taste (about 6 - 7 teaspoonfuls)

Dry fry or toast belachan for 2 - 3 minutes till crumbly. Finely chop the chillis, shallots and garlic, and pound together with belachan in a mortar. The condiments should be of a paste-like consistency. Heat a wok with vegetable oil. When hot, add in the pounded mix and fry till fragrant (about 5 - 10 minutes). Squeeze in limes, add salt and sugar and taste. Brace yourself for the whoppingly good flavour! Posted by Picasa

My own pineapple tart factory

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Friends at the Reunion Dinner




11 kids and 1 scaly friend at the reunion dinner at Jalan Kayu. They had a whopping good time. Not to sure about the amphibian though. It made a quick getaway when it could. Posted by Picasa

Wednesday, January 25, 2006

Love is in the air



Yesterday's conversation with 4 year old Steffi.

"Mummy, I have a boyfriend you know."

Mummy semi-comatose post-horrendous clinic. "Nguh"

"Mummy I am going to get married to Gareth."

Mummy finally wakes up. "Really? Why do you want to marry him?"

"Because he likes me, laaah" Singlish accent popping out from who knows where.

Big Brother Ben jumps into conversation. "Does he go to church? You should only marry someone who goes to church you know"

"I dunno" Rapidly losing interest in conversation. "Mummy, can I have this dress? I want the Sleeping Beauty dress so that I can look soooo beautiful. Mummy, do you know I held hands with Isaiah today?"

I cannot keep up with this girl.

Monday, January 16, 2006

Baking for the New Year


I started this blog 3 days ago and have only been able to work on it now. Went to Violet Oon's Cakes and Kueh's Class on Saturday. Good class with a ton of people, but at least she gave us little tart pincers to compensate for the squeeze. We did 4 recipes: ang ku kuay (see pix!), pineapple tarts, kueh bangkit and sugee cake.
So here's the sugee cake, labelled by significant other as "the World's Bestest Cake"! Of course, the fact that a whole 250 g block of Golden Churn butter and 8 eggs sit in this cake...







Also did my favourite CNY cookie recipe: Almond dainties. Modified it from 40 year old cookbook that had the baking time 5 times longer than it should be - the first time I made it, I had about a dozen "chao tar" blobs on my cookie tray. But here is the perfected recipe.

Almond Dainties (makes about 60)
250 g icing sugar (sifted)
375 g flour (sifted)
250 g ground almonds
1 1/4 cup vegetable oil
1 beaten egg yolk for glaze
coarsely chopped almonds for topping

1. mix icing sugar, ground almonds and flour
2. make a well in the center and pour in oil. Mix thoroughly
3. shape into balls about 1.5 cm diameter
4. top each ball with a little sprinkle of chopped nuts, flatten the ball slightly with the thumb and glaze top of cookie with the egg wash
5. Bake on non-stick cookie tray for 6 - 8 min at 150 deg C

Friday, January 13, 2006

It has arrived!



In a previous post, I rhapsodized about my favourite gadgets - now I can announce the arrival of my OXO Good Grips Mandolin Slicer! It turned out to be pretty large (the picture on the left is deceptively small), but I am happy that it is likely to accomodate heavy duty work. After all, Chinese New Year is coming, and I have grand plans to have a popiah party.

Also, this CNY, being the year of the DOG (woof!), my year (that dates me!) we plan on having a howling good time. The kids are really excited - they divulged that they love CNY because they really like money! Took a while for me to explain that while they earn big bucks over CNY, their daddy and mommy rugi. Of course this arcane fact never penetrated their little heads.

Monday, January 09, 2006

Penang Again


A funeral in Penang for my maternal grandmother brought the family together again - it was a time of reminiscing, and to my surprise, a time for looking at the roots of my maternal family. I suppose it is a mark of a certain age when one is willing to look into the past and seek out one's heritage and family origins. Relatives that I hadn't met for more than 10 years, but who I remembered well from my childhood days were together again. Dad got involved in drawing a family tree of the Ooi family. The patriach of the day, my great-grandfather Wooi was a rubber tapper made good, who had founded several churches and schools in Penang. Of his 6 children, there is only one still living, and apparently still in relatively good health in Sydney. Of his children, I have clearest memories of my grandmother (of course) and her younger sister, known to friends as Nonya and Putih, respectively. No one now knows why, except perhaps it was a family joke about their skin tones. The Ooi sisters were redoubtable women who, perhaps as daughters of a rich man, did not have any qualms about making their opinions known. I was exposed to Grandma's gentler side, as she was my caregiver in my early childhood while my parents were working. Grandma was a fun-loving person, who was always on the go and was always at the shops or at the movies. Unfortunately, it is still one of my most vivid memories of myself throwing a huge tantrum after watching Mary Poppins - I remember her embarrassment of having a screaming 3 year old acting out in front of an unsympathetic crowd, and the heady sense of power that the brat that I was felt at that time. That was probably the last movie that she brought me to.

The Oois came from Xiamen, and were the envied segment of the family in China. Grandma married into the Yeoh family, but the Yeohs at that time, were an impecunious lot, as the Yeoh great grandfather had died early, leaving Grandpa Yeoh to fend for numerous young siblings. Uncle Bob told me that Great-great grandfather Yeoh was apparently a high ranking general in the Chinese army, whose sons had been killed in the wars, and he had sent his youngest son to Malaysia to continue the family line in relative peace. The Yeohs were also from Xiamen, and apparently had Arabic roots as traders from the Middle East had intermarried with local Chinese and taken on the family name of "Yang". These origins explained the dark and almost swarthy appearance of my uncle and some of his generation, and perhaps a kind of a throwback in my own kids!

Going back to Grandma's old house brought back a lot of memories - there was the old marble table where we had many delectable meals whipped up by Grandpa Yeoh's younger unmarried sister. I remember going at daybreak to the beach at Gurney Drive to dig up clams, then bringing pails of our spoils back and she would cook them immediately for us. The garden was still full of local plants used for cooking - limau purut, pandan leaves, curry leaves, lime plants, set alongside with my favourite swing. The smell of the limau purut immediately brought back memories of Grandaunt Yeoh's famous Penang Otak that is nothing like the skinny Singapore version, but large and generous, pyramid-shaped and rice-bowl sized creations.


I also got a kick out of walking through Georgetown, looking at the old-time Mama stalls, stumbling over the cracked pavements and dashing through the truly hairy traffic.

The face of Penang is changing, but thank God the food is still good. We didn't have much time to scout around for food, but there were still little kopitiams along Gurney Drive next to the hotel, and we could still indulge in the ubiquitous Penang Char Kway Teow.

Breakfast was a delectable affair - Meehoon soup with White Pomfret, and a lovely jasmine tea that had an unusual sweet aftertaste.

Many of my happy childhood memories are still in Penang - we used to fly up every year, but stopped this after my mother passed away. With my Grandmother's passing, it seems to be a chapter closed, although we have phone numbers and e-mails of miscellaneous relatives scattered over Malaysia, Singapore, Australia and the UK. The old house is likely to be sold. There is a little pang there, as there were many happy days spent in that old timber house. My children will never have these memories, nor will I have the secrets of Grandaunt Yeoh's cooking genius although I suspect a kindred spirit across the many years. I was just listening to this song today by Casting Crowns, and it encapsulates my thoughts about the passing of our lives.

Who am I that the Lord of all the earth
Would care to know my name
Would care to feel my hurt
Who am I that the bright and morning star
Would choose to light the way for my ever wandering heart
Not because of who I am, but because of what You’ve done
Not because of what I’ve done, but because of who You are

Chorus:
I am a flower quickly fading, here today and gone tomorrow
A wave tossed in the ocean, a vapor in the wind
Still You hear me when I’m calling
Lord You catch me when I’m falling
And You told me who I am
I am Yours
I am Yours

Who am I that the eyes that see my sin
Could look on me with love
And watch me rise again
Who am I that the voice that calmed the sea,
Called out through the rain
And calmed the storm in me
Not because of who I am, but because of what You’ve done
Not because of what I’ve done, but because of who You are

Chorus:
I am a flower quickly fading, here today and gone tomorrow
A wave tossed in the ocean, a vapor in the wind
Still You hear me when I’m calling
Lord You catch me when I’m falling
And You told me who I am
I am Yours
I am Yours

Wednesday, January 04, 2006

My Favourite Toys

Just looking at my kitchen - other than my weakness for cooking magazines, my other favourite activity is picking up handy gadgets for the kitchen. The science of cooking is easy with the right tools and right ingredients.



One of my all time favourites - the Silpat baking sheet. A hardy non-stick surface made of fiberglass and silicone, the Silpat is phenomenally handy for rolling out pastries and baking cookies and the like.





My happy range of silicone spoons, spatulas and and whisk...in an eclectic mix of lime, plum and baby blue. I have never recovered from the time significant other used my white rice cooker scoop for stirring curry. Of course the yellowy-orange curry streaks NEVER washed out. At least with the silicon series, my utensils are Y-chromosome-proof!





Last of my silicone trio - the Cuisipro silicone pastry brush. Nothing beats this for buttering filo sheets, pans and so on. One just pours melted butter or oil into the shaft of the handle, and a gentle squirt sends liquid through the bristles of the brush. Being made of silicone and therefore heat resistant, this brush can be used on really hot surfaces...like the grill pan coming up next.




This was pure indulgence. At $200 a pop, this cast iron Le Creuset square skillet grill pan did not come cheap, but nothing beats a freshly seared steak off this pan. Thanks to this doodad, I have the allegience of the male carnivorous faction in my family.









Thanks to Singapore's humidity, it's hard to prepare a fresh, dry, crisp salad, but with the OXO salad spinner, drying herbs and salads is a cinch. I chose the smaller version (this comes in 2 sizes) because my little kitchen is really getting cluttered up with stuff and I can also stuff this spinner, salad at all into my not very big fridge too.









This is one of my little soft spots - I never used to be able to cut apples and pears decoratively until I got my little melon baller to scoop out the core after cutting the fruit in half. So simple, but profoundly useful. This makes for a very neat finish, and is excellent for fruit heavy desserts like french apple tarts, poached pears and so on. I have to confess that I haven't yet used this tool for melons...





I was most intrigued by this when having dinner at Corduroy and Finch - the lighting was low and the little battery operated pepper mill with its light focussing on the food...very cool effect. So I picked it up in Sydney (at Woolworth's of all places!) and whip it out at dinners to wow the guests.










I started off stocking my kitchen in our little rental flat about a year ago after coming back from the US with a hand blender. It has since given place of honour over to the Braun Multiquick Hand Blender - it can chop herbs and nuts, crush ice, mix cakes, whip cream, blend soups over the stove...it fulfils every gadgety need of my heart. Or at least until my mandolin slicer arrives, courtesy of my long-suffering girlfriends who haunted Tangs, Robinsons and Takashimaya to find the brand I wanted and in the end had to order online...thanks girls!

Sunday, January 01, 2006

Blessings of 2006


I spent the first few hours of this new year in contemplation of how good God is to those who love him. I blogged 2 days ago about how I had recently been to Penang. One of the reasons was actually to visit an ailing grandmother who had recently been shifted to a nursing home as the maid who had been taking care of her had become unavailable. During our visit, we were able to talk to her, pray with her and see how she was adapting to her new home. I didn't really expect to be able to communicate effectively with her as she had already been in the throes of senile dementia even from my last visit 3 years ago. She looked frail this time; her cataracts prevented her from seeing us and her hearing was poor, but she was able to speak coherently, praising God and understanding the prayers we had for her. Last night, my aunt called to say that she had passed on, a little abruptly, but peacefully, and we were probably the last of her family to see her before she passed on. This was a great blessing for me as my children at least had a chance to meet her, albeit a shadow of her former self, and have some memories of her, and I hope that our brief visit also brought her comfort in her last few days.

This week too, I got news of 2 dear friends, both of whom had fertility problems, being blessed with pregnancies! One had been told 3 weeks ago that she had polycystic ovarian disease and was not likely to be able to have a second child, and the second had been on the verge of IVF.

This was my guiding bible passage for the new year, and it has been fulfilled in the first few hours of 2006:

"For this reason I kneel before the Father, from whom his whole family in heaven and on earth derives its name. I pray that out of his glorious riches he may strengthen you with power through his Spirit in your inner being, so that Christ may dwell in your hearts through faith. And I pray that you, being rooted and established in love, may have power, together with all the saints, to grasp how wide and long and high and deep is the love of Christ, and to know this love that surpasses knowledge—that you may be filled to the measure of all the fullness of God."

Ephesians 3:14-19.