For the love of eating & cooking

Tell me what you eat, and I will tell you who you are - Brillat-Savarin

Cooking is like love. It should be entered into with abandon or not at all - Harriet Van Horne


THE COOK, THE WIFE, THE MUM, THE LIFE...why this blog was birthed

Here lies the secret 'attic' space to unleash the creative overload of one desperate housewife whose desperation is derived from being held hostage by two too-cute toddlers and the extremely cruel demands of domestic life...exciting content includes recipes of success and disasters, crafting,creative writing and the ramblings of the COOK, the WIFE & the MUM(same woman)who reckons there is valid purpose in striving for whatever is deemed to be domestic bliss...


Sunday, March 8, 2015

This blog has been moved to my new website - www.outofman.com

No more posts will be made at this address so please update your links and enjoy our fresh new site!


This blog has been moved to my new website - www.outofman.com

No more posts will be made at this address so please update your links and enjoy our fresh new site!

Friday, May 3, 2013

Being true to our calling:am I what I really wanted to be now that I'm grown up?

I dreamt last night, of all things! of my oncologist Dr Mark Bentley. In my dream he looked like a plump version of one of Hollywood’s most popular leading men, better known as the Batman actor Christian Bale, who no less had become a rock star instead of my faithful reassuring doctor. I was upset to say the least by the turn of events and it isn’t as if my dream had no basis. No, it wasn’t one of those dreams where you could have after one too many drinks on a Friday night where you held your boss at gunpoint and under extreme duress (he not you) demanded a raise together with a two-day work week while Keannu Reeves acted as your lookout and sidekick and this was right after you had both robbed the National Reserve with a rubber duckie and wired the money to World Vision, before speeding off in your Ducati in a blaze of glory.

No it wasn’t one of those dreams where you woke up relieved but still grinning and was a bit tickled, and mostly you knew that it was ‘way out there’ and really loved the script.
My dream was fully operable in reality and in the scheme of things lately, I wouldn’t be surprised. You see, I’m up for my biennial follow-up blood tests and consultation but my repeated attempts at getting hold of Dr Bentley to re-issue an updated blood test advice slip (mine was two years old) had failed miserably. The first and second calls to his newly relocated clinic was at least answered by a real human being—a woman receptionist who sounded rather harangued and subsequently incoherent perhaps because of repeated yelling by angry patients and whom—on speaking with her, was a dead giveaway that the phone number was merely a call service center rather than Dr Bentley’s physical clinic. The phone line has now been diverted to a message bank. There is no more harangued receptionist and that means I cannot find a real human to (yell at or) politely enquire about telling me my expired test advice slip works just fine until it got rejected by the folks at Sullivan Nicolaides Pathology. Two weeks after, still a message bank that collected all my first sweet-then-turned-sour messages. No one dared to ring me back. Have gone to my GP to get my slip re-issued but the darned message bank still hasn’t got anyone to ring me back regarding a change of appointment time and date.

A month and a bit later, we run into my old friend Dr Goh who is my missing-in-action Dr Mark Bentley’s counterpart and friend. A few minutes into conversation with him led to an astounding discovery regarding my recently can’t-be-contacted physician. According to him, my doctor has found himself a second calling: jamming in some music band. ‘A mid-life crisis,’ chuckles our friend. I was dumbfounded for a moment. Eyes wide as saucers, I expressed my disbelief by mocking a ‘faint’ and then steadied myself on my husband’s arm as I try without success in my mind to visualize my very dignified-in-appearance Dr Bentley as a maniac on drums. What would he wear? Ok forgive me for the ridiculous question if you are something else—but every real woman thinks of this first! Dr Bentley, Dr Bentley?!! I’m going to faint again except for real this time. Never seen him in anything other than a well-tailored suit and a pair of designer men’s shoes in high shine. Really? A rock band musician? The same oncologist who’s done such a brilliant job of my post-cancer care and convinces me to join a patient panel for research and pilot testing of medical software at the Leukaemia Foundation? I call him Mark usually, just because he is a very friendly doctor and it just puts me at ease to pretend we are friends.

And, according to my reliable sources, Mark is trying to scale down his medical work obligations in order to devote more time to his newfound passion…yes the music thing. Scale down! This is the guy I have to rely on if I should relapse or have any other related medical emergency! How dare he scale down! What about me, Mark?! And what about those other poor patients (such as the newly turned bald) of his still going through the throes of nausea and having to grapple with chemo? Is he leaving them in the lurch too! Unbelievable. The audacity of it simply incensed me. A mid-life crisis? It can’t also apply to physicians who have the world to save, can it? I mean, I just turned 40 last month and the new designer skincare regime, mad lingerie shopping and a new penchant for Xavier Pauchard Tolix chairs—that might well be all part of my personal process and ‘middle age crisis’ but Mark, you whom I deem as one of the most ‘arrived’ people I know, such a thing as a midlife surely cannot happen to you.

In my dream last night I harassed you about all these to the point of breaking. In your shaky voice, albeit with the head of a chubby Christian Bale, you even croaked with undying loyalty that if you, Mark Bentley, should ever completely retire from your medical practice to become a full-time rock musician, that you vowed to retain me as your one and only patient and not a cent shall be billed. You had me at ‘one and only’.

It is literally with dreamy satisfaction that I forgave you for your folly, Mark. With forgiveness comes renewed empathy. It was then that I had an epiphany of what this was. A mid-life crisis was, like Christ, no respecter of persons and inflicts us all at some moment in our adult lives. We are always restless souls searching and probing, questioning and trying to unearth what it is we’re wired to do in this life. Our purpose, it seems, consumes us our entire lives as we engage in self-dialogue that so often leads to self-doubt surrounding what we currently do for a living. It is as if we were doomed or may have wasted our life had we not been intuited with the foreknowledge of what God had meant for us to be doing in our lives.

Is there such a thing as ‘true calling’? If even my secularly successful, well-heeled and distinguished oncologist seems to tire of his privileged life—what hope is there for us ordinary folk, to escape the mid-life crisis?

And even if, say we are amongst the more fortunate ones who happen to discover what it is or have an inkling to do the very thing that makes us happiest or like the cliché says ‘makes us tick’, how will this second calling fit in the new scheme of things financially? Should we then still continue being true to ourselves doing whatever it is we know we ought to do and ought to be,even if it comes at a great expense literally? How will this new calling support our mortgages,the kids' private schooling, university education and will it fund our current lifestyle and allow for family holidays?

It all boils down to risk-taking again isn't it? It takes great courage,boldness to succeed and you'll have to agree,enough savings stashed aside as you pursue your second and hopefully, true calling. Damn, no wonder, Dr Bentley--no wonder you took the plunge, you already made enough dough to outlast whatever possible failure can occur in your quest for rock stardom! Now you've really become an inspiration. No guts no glory indeed! Go,Mark,go!

Monday, April 23, 2012

Why I have been out of action

Has it been 17 months?! Seriously, I have no time to blog. The kids are about to get up from bed and my day would be theirs, not mine. Everyday has been like this for the past three years. The homogeneity of my daily grind reminds me that there is no such thing as ‘me time’ once you embrace motherhood. The children’s father and I have not been on a real date since baby number one. We would make these grandiose plans just before the kids’ bedtime only to resign ourselves to the same nightly fate that none of them would ever materialise.

Once the goodnight kisses are softly and dearly planted on precious little foreheads and the last lights are out—as quickly as we softly shut their bedroom doors, we’d perform our ‘free at last’ dance ritual usually comprised of imaginary hula-hoop hip thrusting complete with smug circular arm rowing. Yet our victory is sadly short-lived.

Somehow, somewhere in between the bathing, feeding, pre-bedtime play, teeth brushing, nappy and pyjama changing, our batteries have become fully discharged and right now we can only muster enough energy to lay slump on the couch with our tongues hanging out.

By now there is barely enough breath left to speak yet we still waste it sighing in relief that the rascals have finally crashed. In our exhausted speechless stupor we now both share an unspoken understanding that we’ll rather be spending our ‘us time’ fast asleep than the initial Plan A (the Matt Damon action thriller & popcorn).






Thursday, December 30, 2010

KAT'S KITCHEN KEYNOTES - Marking The End Of Twentyten

Baby B Building Sandcastles On Our Last 2010 Seaside Vacation


I apologise for my long hiatus from this blog, where Chicken Rice had reigned for more than three months as my kitchen adventures' finale marked September 14, 2010.  In case you were wondering, I was in my final trimester and needed to bow out momentarily to prepare for the arrival of our newborn.  I assure you that I've never once stopped cooking, baking, creating and tasting, although I've to say that everything I've had to create seemed to take longer, and every bite seemed to take on a subdued pleasure, like I was part of some silent movie. Every movement was slow and deliberate as I waddled up and down the kitchen galley in my barrel-of-a-tummy, one hand on my hip, removing trays from the hot oven, putting them in again, taking a testing sip from a steaming ladle and sprinkling seasoning where it was needed.

During this break I've not stopped documenting my kitchen chronicles and I know you won't be disappointed when I begin posting them again here in the new year. 

A wonderful surprise for our Christmas helped mark the close of twenty ten as Baby C arrived on November 16, two weeks earlier than he was due.  I couldn't prepare for his birth as much as I thought I'd prepared for it...it's much like when I tried making Ice Kachang for the first time--it can be a steep and valuable learning experience as you let yourself go and embrace what you cannot be expected to expect! 

Happy New Year, embrace 2011 with joy, peace, love and here's a toast to more culinary pleasures!

Tuesday, September 14, 2010

Hainanese Chicken Rice




Kat's Hainanese Chicken Rice - Singapore Style
 
You can't get more Singaporean than 'Chicken Rice'.  Australia only got acquainted with this dish when Malaysian-born TV chef Poh Ling Yeow (host of POH'S KITCHEN on ABC), back-then only a contender of the first Masterchef title, made it for wide-eyed judges George, Gary and Matt who were pretty impressed by the 'uniqueness' of its taste.


Needless to say, it's my favourite and I would've moved back to Singapore simply for missing it, had I not been blessed enough to learn how to create my own home-cooked Chicken Rice, which I reckon is authentic enough to give some restaurants here in Brisbane a run for their money. It's shameless how some would dare to pass it off as 'Hainanese Chicken Rice' when their versions are far from the real thing.


My only grouse is not being able to 'chop' it as neatly as the skilled old uncle you find at your regular hawker stall--I used to just love standing and watching the theatrical sport of how these masters carve the juicy pale-skinned birds with great aplomb, often with cigarettes dangling from the corner of their wrinkly lips, hammering purposefully with their large and dangerous-looking cleavers, segmenting different portions of the chickens into ultra-neat piles, while an assistant coordinates the rapid drizzle of sesame oil, soy sauce and stock onto the white, juicy chicken flesh. 

Hainanese Chicken rice (about family of 4)



Marinade for the Chicken:
1 whole chicken
drizzle of sesame oil
1/2 TB chicken seasoning powder, or crushed chicken stock cube
1 tsp salt
1 TB light soya sauce
1 tsp rice wine, any kind will do (Hua Tiao or Shao Xing are fine)
4-5 cm knob of ginger, grated finely
1 garlic clove, grated finely


Stock* to Steep Chicken:
3 C ready-made chicken stock liquid,
plus enough water to fill 3/4 of a pot large enough for chicken
*reserve some to be served as chicken broth with fried shallots, spring onions and coriander


The Chicken Rice
2 C jasmine rice
2 1/2 cups chicken stock (or as per your rice cooker; obtained from steeping the chicken)
Oil rendered from chicken fat (refer to recipe)
1 TB finely grated ginger
6 garlic cloves, finely grated
3 tsp sesame oil
1 tsp salt
3 pandan leaves, fresh or frozen (tied together in a knot)
--dark soy sauce; for serving


Garlic Chilli Dip
10-15 large fresh red chillies
1 large tomato, skin removed
10-15 garlic cloves
knob of 5cm ginger
1 tsp salt
2 tsp sugar
(Process above into fine paste, add 1 TB of stock and 1 tsp cooking oil before serving)


Method for Steeping & Cooling Chicken:
Marinade the whole chicken with the marinade sauces but reserve the fat for rendering the oil to cook the rice. Either leave chicken to marinade overnight If not using immediately, or set aside for about 1and a half hours at room temperature. Bring chicken to room temperature if still cold from having been removed from the fridge.


Bring a pot to the boil, ensuring it is wide and deep enough to cover the entire chicken. Carefully immerse the chicken into the boiling stock and water, ensuring every part of the chicken is below the liquid surface. Turn off the heat, cover, and leave to steep for 1 hour and 30 min. Every half an hour, gently ladle the hot stock from the pot into the middle of the chicken's cavity so that the stock flows out to the other end of the cavity This ensures even cooking. At the end of the 1st hour, re-boil the stock so that it remains hot enough to continue the steeping and cooking process.


After 1 hr and 30 min of steeping, remove the chicken and place it into a large bowl of iced water. Let it sit In the Iced water for 15 min, and transfer to a large colander or sieve with a bowl underneath to drain the liquid out.


Chopping the Chicken:


Prepare a chopping board large enough and a large chinese cleaver, chop the chicken from the middle (breast side down) bone into a clean half, then starting with the drumsticks and chicken wings, chop the chicken into bite-sized pieces, ending with the breast pieces. Arrange the chopped chicken neatly on a platter to as closely resemble the whole chicken (before it got chopped!) as possible.


Kat’s Tip: I like to drizzle the chopped pieces with sesame oil, soy sauce and some chicken stock mixed together for extra flavour. Garnish with chopped coriander.


How to cook the rice:


Wash and drain the rice on a sieve,ensuring it is rather dry.

Render the fat (oil) from the pieces of chicken fat in a non-stick pan by heating it on low heat (do not add extra oil). You will see the oil being slowly released as you stir the chicken fat gently.


Toss In the grated ginger and garlic, and fry till fragrant, add the washed and drained jasmine rice and some sesame oil. Cook rice in a rice cooker with the pandan leaf and salt. Add the chicken stock to the rice as indicated on the recipe or according to your rice cooker.


Chicken Broth:
Reserve some chicken broth to be served with the chicken rice as a nice accompaniment, garnish the broth with some fried shallots and chopped spring onions and coriander.
Serve Chicken Rice with dark soy sauce and chilli dip.


Saturday, August 28, 2010

Ondeh Ondeh (sweet potato recipe)

There're those who say that Kueh Dadar is similar to Ondeh Ondeh in taste since they both have a strong pandan taste coupled with the unmistakable yumminess of juicy gula melaka (palm sugar) and grated coconut with every bite.  I beg to differ, though, for there is nothing as gratifying as popping one of these green balls into your mouth and having your eyes pop wide open as you're greeted by the 'burst' of sweet honeyed gula melaka filling your whole mouth! YUM! It's like Soda Pops, Asian-style, haha. 

I find the tricky bit is rolling the dough without having the gula melaka ooze out before it reaches your mouth!  It took me so many frustrating attempts and many 'wasted' balls of ondeh ondeh stained with brown spots that were far too ugly to be served and far too 'leaky' to be tasty. 

On watching a Nyonya kueh documentary, I discovered the fool-proof secret is to roll the gula melaka into pea-sized marbles before inserting them into the dough! That was my Aha! moment. 

I've included a pretty good recipe here, and be forewarned: once you start popping, you can't stop!

Ondeh Ondeh With Sweet Potatoes


Ingredients

450 g Sweet Potato, peeled, steamed and mashed up
150 g Glutinous Rice Flour
25 g All-Purpose Flour
4 tsp Pandan essence
150 g Gula Melaka (Palm Sugar), finely grated, rolled into mini balls
200 g dessicated coconut

Method
Steam sweet potatoes for 30 minutes or until the flesh is mushy. Mash the sweet potato flesh to a pulp.


Grate gula melaka (palm sugar) into shreds and using your fingers, roll into mini balls about the size of 2 peas. Mix flours well with sweet potato pulp, add the pandan essence and knead to form a soft pliable dough.

Pour the dessicated coconut onto a wide plate and mix in a pinch of salt, ready to coat the ondeh ondeh once it has been boiled. (Meanwhile, bring a pot of water to the boil, ready for boiling the uncooked dough).


Roll out a small piece of dough (about 20g each) into a small ball and flatten it slightly. Insert a pea-sized ball of palm sugar into the middle and roll the dough to form a ball again, taking care to seal it completely.

Lower the balls of ondeh ondeh gently into the pot of boiling water with a slotted spoon. They are done when they float up to the surface of the water. Remove each one carefully to prevent breaking each one and then quickly toss each ondeh ondeh with the dessicated coconut, rolling them around the plate till each one is completely covered with the coconut.














Monday, July 19, 2010

Fried Carrot Cake (Chai Tow Kueh)

I promised I'll share with you my favourite 'carrot cake' recipe of all--the fried eggy version of radish cake using the same steamed one I made earlier...first, cut the radish cake into cubes and shallow fry them till slightly browned on all sides.  Next, break in about two eggs and let it sit in your wok surrounded by the cubes (low fire) till the eggs set a little. Stir fry a little more and mix well, sprinkle in confetti bits of preserved turnip (chai po) and add the following seasoning according to taste: sweet kecap manis (sweet soy), soy sauce, dash of white pepper and a few teaspoons of crushed chilli if you like. Garnish with sprigs of coriander and onion chives. Voila! You've just dished up one of Singapore's best loved hawker fare at your table, homemade with love.