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...
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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.
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