A Singaporean Uncle in Australia

Sorry, this sea cumcumber recipe is relegated to the history book...

2012-01-29T07:49:00.004+11:00

My wife and I were equally surprised when we saw a sea cucumber on sale sign at the local Chinese fishmonger’s shop window, while we were shopping for the Chinese New Year’s celebration. We entered the shop for a closer look and found a hand written price tag of $19.99 a kilo floating among the rehydrated and slimy looking slugs. I thought it was a bit pricy but many other shoppers thought otherwise and the price definitely did not deter a mob of eager customers trying to buy them. I had mixed feelings about preparing this traditional dish for my family to celebrate the Chinese Lunar New Year. My main concern was not the displayed price of the sea cucumber but rather the fact that it was derived from the overexploitation of sea cucumber stocks in many parts of the world. I can still remember how plentiful and easily available sea cucumber was when I was in Papua New Guinea. Fishing for sea cucumber in Papua New Guinea was mainly carried out by free diving from canoes or dugouts crewed by 2-3 fishermen or by hand collection along reefs at low tide. Once collected, the animal was gutted.They are dried for preservation purposes and had to be rehydrated by boiling and soaking in water for several days. They are mainly used as an ingredient in Chinese cuisine soups or stews and renowned for its slippery, glutinous texture.
Should I continue to serve this traditional dish or send it to the sin bin, together with the infamous shark fin and be relegated to the history books?
I wonder how long before the sea cucumbers come under the same attack from conservation groups as there are growing international efforts to ban the shark fin soup; a traditional but increasingly controversial Chinese dish from the table for good. It is reported in the papers that Hong Kong-based Peninsula and Shangri-La hotel groups have taken shark fin soup off their menus. In Singapore this month, its largest supermarket chain, NTUC FairPrice, will cease sales of shark fin products in March. Cold Storage, another chain with several outlets in Singapore, banned it from its stores there last year.
Did I buy the sea cucumber? Yes I did, but for the last time as I have relegated this recipe to the history book.

Steamed Sea Cucumber with Meatballs Recipe

Ingredients:

1 large sea cucumber
3 slices ginger
1 stalk spring onion
200 g oyster mushroom sliced
1 tbsp rice wine or dry sherry
2 cup water
Minced Pork 350g
1 tsp. Sesame oil
1 Tbsp soya sauce
1 egg
2 tbsp cornstarch
3 tbsp dried sole fish, toasted over low heat until fragrant and grind to powder. If unavailable, use bonito stock powder.
1 tsp Salt
¼ tsp Pepper

Heat wok and add 1 tbsp oil, stir fry ginger and spring onion until fragrant. Add water and wine and put in sea cucumber and cook for 5 minutes over medium heat. Drain sea cucumber and set aside to cool. In the meantime, mix minced pork with grounded sole fish or bonito stock powder, cornstarch, egg, sesame oil, salt and pepper to form a paste. Stuff the meat paste inside the sea cucumber and secure the filling with a piece of string. Make remaining meat paste into meat balls. Place the sea cucumber, meat balls and sliced oyster mushroom with a cup of water and soya sauce and sesame oil in a plate and steamed for 20 minute and until the meat balls are cooked. Carefully remove the steamed and meatballs onto a deep serving plate. Pour the liquid from the steamed sea cucumber into a sauce pan and bring to boil. Add 1 tbsp cornflour to thicken over a low heat to make a sauce. Pour sauce over the steamed sea cucumber and meatballs and serve.

Chinese New Year is not just another Public Holiday...

2012-01-23T12:56:00.007+11:00

Today marks the beginning of the Chinese lunar New Year, my family and I would like to send our best wishes to all friends and relatives and especially to our grand nephew Matteo in Switzerland, who is the newest addition of our tribe.

Chinese New Year which is better known as Chun Jie (spring festival) in China remains steep in tradition and is the most important festival on the Chinese calendar. And with good reason. Chinese New Year like spring season which symbolises the beginning of the year, and offers another fresh start in one’s life. In the same way that spring ushers a new season of growth and vitality in Mother Nature’s world, it heralds fresh hopes for happiness and prosperity among us.

While many modern Singaporeans, Chinese New Year are just another public holiday but with the hassle of organising family reunion dinners, visits to friends and relatives, exchange of gifts and ang pows (lucky monies) to the elders, young and unmarried members of the family. Personally, I would like to think Chinese New Year celebration as a time for reaffirming family and kinship ties and serves to remind us of the important position the family as a unit, occupies in our modern society.
The Chinese New Year is so deep rooted that train tickets are a prized commodity in China at this time of the year with virtually the whole country rushing home to be with their family in time for the celebration which is celebrated over a period of 15 days which begin today. For millions of Chinese migrant workers, the Chinese New Year is the only chance they get all year to go home and see their family. Such was the importance of the celebration that the biggest of human migration in the world had happened in China in the past few days. In the context of modern day Singapore, where there is no great distance to travel it would not be a big ask to visit family elders to show their appreciation and demonstration of love and respect that binds family members together. Kong Hee Huat Chye!

Home Entertainment Is A thing of the Past in Singapore...

2012-01-14T12:06:00.006+11:00

Holding a luncheon or dinner at home for friends and relatives to celebrate a birthday or first moon celebration to announce the arrival of a new baby is becoming a thing of the past in modern Singapore. Without a doubt, the hassle of food preparation and the cleaning-up afterwards have contributed to the demise of home entertaining. Even for those people, who likes home entertaining, very often will have their food ordered and prepared from the numerous caterers or even takeaway form their favourite hawker stalls. In recent times, I have noticed that many Singaporean families have also started to follow the popular trend of holding their traditional Chinese New Year’s eve reunion dinner at hotels and restaurants.

Having a reception at home may appear to be a formidable task for most Singaporeans, but it has several advantages which make the idea well considering. The main advantage, of course, is that it saves a great deal of money and in addition, the food can be better or at least more original than that supplied by most catering companies and hotels for these functions. Looking back, it’s the home entertainment times around our house that stand out in my memory, the times when it was as if a magical spell had been cast where usually there was a frightfully austere daily life of my childhood when job was scare for my father to bring enough money to feed his large family. The makan time is coming! I could tell. The grown-ups were talking about food preparation. It might be an occasion for someone‘s birthday or a very important feast day for an ancestral anniversary or better still, a Chinese New Year’s Eve dinner.

Home entertainment, however, requires some planning. First the number of people coming (allow at least two or three extra uninvited guests that your guests may bring along) and enough room for the reception to be held – it is necessary to allow at least 1 sq. metre per person. Remember, too that some furniture e, such as tables for food and drinks and chair for the young and elderly guests is essential. We are lucky to have a veranda to place a buffet table and a lawn for the guest to move around. Tableware can be a problem and it is best borrowed from friends but we solve it by having inexpensive disposable plastic sets and eliminate washing up. Of course, asking our guests to bring a plate (potluck) help to add more varieties of food on the buffet table.
With a bit of planning, a makan session with friends and relatives held in familiar surroundings of our home, imaginatively transformed with auspicious Chinese characters and chun lian (spring couplets) bought from Chinatown in Sydney will make the coming Chinese New Year for my family and friends to enjoy and remember.

Incidentally, we have decided to extend our invitation to some Singaporeans students and new migrants who may have to spend their New Year’s Eve alone for the first time away from home to come and join our family and friends for the celebration of the Year of the Dragon.

MERRY CHRISTMAS AND A HAPPY NEW YEAR!

2011-12-25T09:09:00.003+11:00

I wish I could hitch a ride on Santa's sledge and arrive at your doorstep, there to wish you a Merry Christmas and a Happy New Year and shake you by the hand.

Alas, still covered with paints from the house painting job I have been avoiding for the whole year until last week, I must content myself with writting to you. First of all, I want to say it has been a great pleasure writting this blog over the past year. I fully realise full well how your visits and comments have kept this blog going and want you to know how greatly I appreciate it.

I hope the Christmas holiday will find you happy and safe with your family and that the New Year brings you new success and greater prosperity.

Cheers!

Hot Buboh Cha Cha for a Cold Sydney Summer!

2011-12-07T13:26:00.004+11:00

If you are visiting Sydney this summer, you are likely to need your brolly or poncho when the weathermen expect the unseasonably cold and wet weather to continue throughout this season. You think its bothersome, wait until you have to unpack your woollies that you have put away and thinking summer is done. Amid the coldest start to a Sydney summer in almost 50 years, my wife reluctantly unpacked the winter clothes she had just put away for storage. We need the winter clothes again as it was reported that Sydney had its lowest December minimum for 16 years with the morning temperature hovering around 10 degree and Katoomba in the Blue Mountain almost froze at 2.5 degree, experienced its lowest December on record. It is the coldest first week of summer since 1960.
We had hot buboh cha cha for dessert last night. No, that was not a typo mistake. I know, many Singaporeans are used to eat buboh cha cha with ice shavings, but with the temperature dropping outside, there is nothing more appropriate than to enjoy a steaming hot bowl of buboh cha cha. I just have to post this recipe as an appreciation for my missus, who had spent the whole afternoon to prepare this dessert. Firstly, she cut the sweet potatoes and taro before steaming them individually. Instead of adding sago, she also made my favourite tiny tapioca dumpling to go with it. Besides, she added black-eye beans to give another unfamiliar twist to the buhoh cha cha that we know.

Buboh Cha Cha Recipe:

Ingredients:

500g sweet potatoes
500g taro
150g black-eye beans
200g tapioca flour
1 cup sugar
5 Tsp water
¼ cup hot water.
2 can (380ml) coconut milk
2 pandan leaves, if unavailable use ½ tsp pandan essence
2 cup water.
½ green food colouring
Soak black eye beans in water overnight. Place beans in a pot and bring to boil for about 30 minutes or until soft. Peel sweet potatoes and taro, cut into 2 cm cubes. Steam sweet potatoes and yam separately for 15 mins or until cooked.
To make tapioca dumplings:
Mix tapioca flour with cold water and stir well. Pour in ¼ hot water or enough to make a soft dough. Add food colour and knead, add more tapioca if necessary. Roll the soft dough into ½ cm strips and cut into cubes or triangles. Sprinkle with more tapioca flour to keep it separate. Bring 4 cups of water to boil in a pot, put in the tapioca cubes. It floats to the surface once it is cooked. Drain and run under a cold water tap.
Bring 2 cup water with sugar to boil in a saucepan and add coconut milk. Put in the sweet potatoes and taro cubes black eye beans and add the tapioca dumplings. Add the pandan essence and serve hot or cold.

Summer time is Party Time in OZ! Lets agar-agar...

2011-12-03T13:32:00.005+11:00

Summer time in Australia is party time. It starts with the endless lunches and cocktail parties in the office for end of the year parties until the start of another and together with the traditional Yuletide festivities highlighted in its midst, there is no excuse not to join in the fun. There is no better way to celebrate its joys than to sit down at a table with family and friends and share all the complements of the season. Of course, for many Overseas Singaporeans, every festive season is also synonymous with fine food. And over the holidays, why not try to cook some of our traditional dishes? Besides bringing a dish of home cooked food makes a wonderful gift to bring along for any get-together or party with friends. What better motivation to spend these hazy lazy days of summer and to share some of our time honoured finger-food recipes– perfect with any party or makan session.

Agar -Agar with Coconut Milk Topping:

Ingredients:

30g agar-agar powder
1 ½ cup sugar
1 can (350ml) coconut milk
4 pandan leaves or 1 Tsp pandan essence
½ tsp green colouring
5 cup water

Stir and dissolve 20g agar-agar powder with 4 ½ cup of water in a sauce pan. Bring to a boil and add sugar and pandan leaves or pandan essence. Keep stirring while boiling for 20 minutes. Add green colouring and pour into a mould to set for about twenty minutes or until it is about to set but still wobbly.
Coconut Topping:
Stir and dissolve 10g agar –agar powder with water in a sauce pan. Bring to boil. Add coconut milk and bring to boil. Remove from heat once it started to boil.
Gently ladle coconut topping over green agar-agar and leave to set. When it is cooled keep in refrigerator to serve agar –agar cold.

What Kimchi got to do with K-pop in Singapore?

2011-11-15T09:05:00.003+11:00

During my recent visit to Singapore, I have noticed that Korean food have taken a firm foothold in the local eatery scene. Korean food is available even in the local food courts and moving towards a popularity status, similar to that enjoyed by Japanese food, up until the 1990s. I can’t help but suspect the Korean TV series or K-pop culture is driving a paradigm shift in the exposure and popularity of the Korean food in Singapore. But recent influx of enquires and requests to by blog for kimchi recipes from fellow Singaporeans can only add to my long held suspicion.
Just like sambal belachan which is an integral side dish for Nonya and Malay families, kimchi is typically served at every meal in Korean homes and restaurants. To many Koreans, a meal without kimchi is unthinkable! Kimchi has always being synonymous to Korea long before K-pop and Korean TV soap operas have grown into a popular pastime among young and many not so young followers in Singapore, resulting in widespread interest from food to the fashion and style of Korean idol groups and actors.
Ironically, I have learned kimchi making not from a Korean but a Japanese friend Naoko, who has been making kimchi according to a home recipe she inherited from her grandmother. It has been her family’s pride; there is nothing like homemade kimchi! Each family’s kimchi has its own unique flavour, but the basic process is still the same. According to Naoko, the basic step is to salt the vegetable, firming it up by extracting its liquid in order to give crunchiness to its final product. A mixture of spices is than added and the vegetable is left to ferment, creating its distinctive character of homemade kimchi.

Ingredients:
2 kg Chinese cabbage.
11/2 cup coarse sea salt
500g Chinese radish cut into matchsticks
3 fresh large chillies seeded and cut into strips.
3 large white onions sliced
150g Chinese chive (ku chai)
4 cloves of garlic, finely chopped
1 tsp grated ginger
3/4 cup sugar
1 cup Korean Chilli powder (kochu karu) or coarse chilli powder
2 tsp salted Shrimp (saeu chot) or chinchaluk (Malaysian preserved shrimp)
2 tsp flour.

Wash cabbage and cut lengthwise into quarters. Place the cabbages into a large steel or plastic bowl with the cut sides up and sprinkle salt between the leaves. Dissolve ¼ cup of slat with 1 cup of warm water and pour over the cabbage. Let stand the cabbage for at least 3 hours, shifting the cabbages every hour to evenly salt the pieces. During the last hour, test the cabbage for crunchiness. If you happy with the crunch, rinse the cabbage several time and drain on a colander. Make the stuffing paste while the cabbage is salting. To make the stuffing paste, dissolve the flour in 1 cup of water in a small saucepan. Bring to boil and reduce the heat to medium low. Stirring gently until it becomes a paste. Let it cool before adding the chilli powder and preserved shrimp. Mix well into a deep red paste and add all remaining ingredients and mix well. Place the salted cabbages in a bowl and insert the stuffing paste between the leaves. Place the cabbage into a screw-top jar and press down firmly to pack well and remove trapped air bubbles. Add a little water to mix with the remaining bits and pieces of stuffing and pour over the cabbages. Add more water if needed to immersed kimchi completely in liquid but be sure to leave at least 50mm of space at the top of the jar.

Bully Beef But We Were Not Conned...

2011-11-01T16:58:00.007+11:00

As a member of the Commonwealth, modern Singapore is still steep in some past legacies of the old British Empire such as the Internal Security Act (which authorizes detention without trial in certain circumstances) and the Societies Act (which regulates the formation of associations) that were enacted during the colonial days, I am surprised that Singaporeans have not been conned in eating bully beef like many of Britain’s former colonies. Unlike time- honoured Brands Essence of Chicken or Jacobs Cracker Biscuits which hold much high esteem and have the stamp of approval from our grandparents and parents since British colonial days, the bully beef has failed to leave its mark on our Imperial past. But it had definitely played an important role in the British military history as it was the main field rations for their soldiers fighting in the field from the Boer War to World War II.

Bully beef is also known as canned corned beef and is sold in distinctive oblong-shaped cans, or in Australia , it is typically sold in uncooked round or silverside of beef, cured or pickled in a seasoned brine from supermarkets. It is difficult to point out the differences in consumption of corned beef in various countries but it is often associated with culture and taste. I can simply put it this way, bully beef to the British is like luncheon meat to the Singaporean Chinese.

I could not remember eating canned corned beef in my younger days, until I went to work in the Solomon Islands and Papua New Guinea in the 1970s. I was staggered by the popularity and high consumption of canned corned beef in these former British colonies in the Pacific. To this day, it is not unusual to find corned beef being served at communal feast, family gatherings and everyday’s meals. Since then, I have included corned beef in our family cooking as a boiled dinner served with cabbage, and root vegetables such as carrots, turnips, and potatoes.

CORNED BEEF RECIPE:

INGREDIENTS:

• 1.5kg uncooked corned beef (silverside)
• 1 onion, quartered
• 2 stalks celery, coarsely chopped
• 2 medium carrot
• 5 cloves of garlic, smashed
• 2 bay leaves
• 2 Tbsp sugar
• ½ cup brown vinegar
• 8 whole cloves
• 1 tsp black peppercorns
• 1 Tbsp vinegar

WHITE MUSTARD SAUCE:

• 1 Tbsp butter/margarine
• 2 teaspoons Dijon mustard
• 1 Tbsp plain flour
• 3/4 cup (190ml) milk
• 1½ cup stock reserved juices from the pot.

Preparation method

Rinse the meat with cold water and place in a large saucepan and fill with water to cover the corned beef Add in your sugar, vinegar, garlic, carrot celery, cloves, peppercorns and bay leaves.
Bring the pot to the boil and cover and simmer for 2 hours or until meat is tender.
Once cooked, take the meat out and let it rest and cool.
To make the sauce;
1. Melt the margarine or butter in a pan over low-medium heat and then add the flour to make a thick paste. Stir in the mustard and keep adding milk to get the consistency of a smooth paste. Add the stock from the pan, to get a nice thin sauce. Serve cooked corned beef with cabbage and root vegetables such as carrots, turnips and potatoes.

First, catch your hare...

2011-10-20T10:30:00.002+11:00

First, catch your hare” is the immortal first line commonly thought to originate in the recipe for hare soup by Hannah Glasse an author of the most influential English cookbook of the eighteenth-century. Although the familiar words, ‘First catch your hare,’ were never to be found in Mrs. Glasse's famous volume, I think in terms of culinary merit it is still being true today. Nothing is closer to the truth for many Overseas Singaporeans who want to cook a familiar dish in a foreign country where the main ingredient is unavailable. Unless the main ingredient can be substituted to accomplish a good end result, it is like cooking beef rendang without coconut or eating chui kueh without the chaipoh(preserved raddish).
I have been delaying my attempt to cook tagine until I have made the preserved lemon which is an essential ingredient in most Middle Eastern cookings. Now, that my homemade preserved lemons are ready in the pantry, I could not wait to cook the long awaited Moroccan Chicken Tagine.

Ingredients

1.5kg Chicken pieces
3 medium potatoes, peeled and sliced
½ cup green peas
1 small carrot, chopped
4 tomatoes, sliced
3 onions, sliced
150g of pitted olives
4 preserved lemons, cut rind only into strips
2 bay leaves.

Chermoula Paste

4 cloves garlic
4cm ginger, sliced
1 large onion, sliced
2 preserved lemons, cut rind only into strips
1tsp chili flakes
1tsp paprika
½ tsp turmeric
1Tsp coriander
3 tsp cumin
1 tsp pepper
1 tsp salt
1 bunch fresh coriander coarsely chopped
½ cup flat leaf parsley coarsely chopped.
½ cup oil

Method

To make chermoula paste, process ingredients in a blender to a paste. Set aside 2 tablespoon of chermouila paste and pour the remaining paste over chicken, mix to coat. Mix potatoes and reserved chermouila paste in a bowl.

Pour 2 tablespoon of oil into tagine, and placed sliced tomatoes and onions on the base of tagine. Add chicken pieces in the centre and pile the potatoes and carrot in order to fit into the tagine. Scatter with olives and preserved lemons and bay leaves. Cook covered on low heat for 45 minutes. Add peas and cook for a further 15 minute. Serve hot with couscous.

Kiwi is of Chinese Origin...

2011-10-18T11:36:00.005+11:00

I have always loved Kiwi and even more so now that I have come to know of its origin. With its brown velvety skin on the outside and sweet and juicy flesh inside, honestly who could ever resist it? Yes, I am talking about the kiwifruit which owes its origin to China until a clever marketing strategy in the 1950s changes its nationality ever since. This fruit had a long history in its original motherland before it was commercialized as kiwifruit, and therefore had many other older names such as Chinese gooseberry and Macaque peach or míhóu táo (獼猴桃) in Chinese.

Incidentally, I still think that I have also fallen into the same marketing ploy when I bought a pair of kiwi plants from the nursery. The plants was presented as a boy plant in a blue pot and girl plant in pink pot, packed together in a carry box with a delicious kiwi fruit-tart print. The nurseryman did not try to sell me more than one plant. It is all about the birds and the bees, that you must plant a male and a female plant in order to produce fruits. It is dioecious by nature, which refers to a plant population having separate male and female plants.

I have told myself not to add another plant in my overcrowded backyard but I have prepared the bed next to the pergola to accommodate my newly purchased kiwifruit plants. How can you not find room for a long lost cousin?

What's the difference between the Greek's Pasteli and Teochew's Muar Tng?

2011-10-16T13:33:00.009+11:00

What is the common factor between Greek’s Pasteli and the Teochew’s Muar Tng (sesame candy)? Both cultures consider it as a traditional confection, using sesame as its main ingredient. But unlike the Teochew’s muar tng the Greeks use honey in their pasteli instead of maltose. The Greek’s pasteli is often served during Easter and the Teochew’s muar tng besides being offered amongst other sweetmeats at Chinese New Year, it is wrapped in red papers and distributed to friends and relatives in traditional Chinese engagement ceremony to announce the happy event of the newly betrothed. This popular candy treats need not to be confined and designated to festivity or ceremony; it is a favorite treat any time of the year! This recipe is simple and easy to make at home.

Pasteli and Muar Tng Recipe:

Ingredients

• Cooking oil, for greasing the baking sheet
• 3 cups sesame seeds
• 1 cup honey/maltose
• 1/2 teaspoon salt

Method

1. Grease a baking sheet with cooking oil and put aside.
2. Heat a non- stick wok or pan over medium flame.
3. Pour three cups sesame seeds into the hot wok and stir continuously with wooden spoon until they’re well-toasted and light golden-brown in color. It only takes a couple of minutes please take care not to burnt the sesame seeds.
4. Stir honey/maltose and a ½ teaspoon of sea salt into the toasted sesame seeds until they become well-coated and the mixture stiffens.
5. Pour the mixture of honey/maltose and sesame seeds onto the greased baking sheet and Use a oiled spatula to pat down and smooth out the mixture into a rectangle about 12mm thick. Allow to cool
6. Turn the block onto a cutting board, and cut into 12 mm strips with an oiled knife. Store in an airtight container.

Old School Revisited

2011-10-10T15:56:00.001+11:00

‘I must be getting old’ I said to an old schoolmate from my primary school days. ‘And sentimental and grumpy” he retorted. ‘Next you’ll be complaining that the sky was always blue, the hawker food tasted different and children plenty’. And so it was. Well I mean to say, we had less distraction in those days. Look at the lorongs now, not a child in it. I remember when every lorong would have been swamped black with children. ‘Even towards the last day of school holiday! The kids are at tuition centre or enrichment classes ‘he interrupted me scornfully as I gazed forlornly into a deserted lorong. ‘Maybe you are right’, I admitted reluctantly but rather than trying to pacify a proud Singaporean and to avoid another debate later. And as if I do not know the pressure the parents put on their offspring to perform well and all that goes with it. I was deeply concerned by the thought of the children’s inflicted inability to allow them to participate in simple pleasures associated with childhood.

‘There’s our old primary school if we turn left’ he said, as we walked along Sims Avenue. I turned into Lorong 23. I stopped and stared as I entered the old school gate of Geylang Primary School. The old school building with the grey asbestos roof still stood the test of time. On my right, behind the security fencing, a new warehouse structure was rising on the school field, where many ‘hantam bola’ games or rounders were played during recess time and being chased and fleeing gleefully with a torn shirt after avoiding being caught in a police and robber game. I noticed the century old Angsana tree at the corner was gone. It had a trunk which was partly blown by a bomb when the school was bombarded to the ground by the Japanese during the World War Two. Occasionally, a makeshift altar would appear at the base of its huge buttressed trunk to commemorate the tree not as a war survivor but most likely as a shrine by some illegal 4-D or chap gi kee winners to appease the spirit that many believed was living there. Ghost stories told at school lavatory and re-enacted in classroom with nightmarish result especially little did we know that Angsana tree bled a blood coloured resin when the bark was bruised or slashed.

But what have they done to my old school? Since then, of course, it has now become a centre of various welfare and charity organisations for housing the aged to rehabilitation of ex-prisoners. Well, at least it has been temporary reprieved and remained as an occasional remnant of the past for many an exile like me.

Geylang sipaku Geylang

2011-10-05T17:55:00.004+11:00

Geylang, sipaku Geylang, Geylang, si rama rama.
Pulang, marilah pulang, marilah pulang bersama-sama.
Mari pulang, marilah pulang, marilah pulang bersama-sama.

Lyrics from a Malay Folk Song.

Translation:

Geylang, sipaku Geylang, Geylang, si rama rama.
Home, come home, come home together.
Come home, come home, come home together.

Every balek kampung or home coming trip I have taken since I left Singapore nearly four decades ago, has always being a nostalgic journey to my past. My recent visit to my island home was no different except it was a double whammy. I was back to attend the 135th Anniversary of my alma mater and visited the house where I was born. Although my old house is insignificant and beyond any comparison to my former school, which holds a rightful claim of having three past presidents of Singapore as its former students, I could hardly hide my thrill to learn that it is under the preservation and heritage listing like my old school building. In this ever changing and land hungry city, not many Singaporeans can boast about of having their old house and old school to be protected from the demolishing hands of the city planners.
Early one hazy morning, last month I took a crowded MRT train packed with workers and students which stopped at every station to allow more passengers to join the morning rush. I travelled along the East- West line, passing stations with familiar sounding names like Bedok, Eunos and Paya Lebar in the direction of the city. As the train passed Joo Chiat and heading towards Aljunied, I had not been along this way in a good while but now on impulse, I decided to venture into the area, curious to see for myself, how much the district had changed at hands of planners as well as the influx of new migrants and residents, especially from China. So instead of continuing my journey to the city, I alighted from the train at Aljunied Station and I strolled towards Geylang Road.
I stopped and stared at the now empty space in front of the Aljunied Station. Just an empty space, but memories came flooding back. Gone was the Lorong 25 Market. It was a hub of the open air and wet market era, where the housewives, hawkers, fruits and vegetables sellers came to congregate, hustle and bustle every morning.
Here’s Geylang, I used to live, spending an uneventful childhood playing marbles, flying layangs(kites), fighting spiders and Siamese fish, sprinkled with occasional forays against the Lorong 27 kids who were foolhardly enough to venture into our territory. It appeared to me at that time our street gang had a fearsome reputation, though I suppose that by today’s standards we were not really at all fearsome. At the very most, we only had to explain or lied to our teachers or mother what caused the black eye or the tear at the back of our shirt was due to a game of catching at the school yard.
Bear with me, if I am rumbling like an old uncle for the next few postings but I promise to share some of the signature street hawkers recipes that I have collected during this balek kampong trip.

Topsy Turvy Tomatoes

2011-10-01T15:31:00.008+10:00

The Hanging Tomato Planters on the clearance counter in a shop at the local mall caught my eyes and instantly reminded me of a special Planter advertisement I have seen on TV that allows you to grow a tomato plant upside down. Upside-down gardening has become quite popular in the last few years with upside-down planters and its concept is nothing new, but it is totally new to me. Thanks for the topsy turvy reminder; this is exactly what I am planning to do this spring.

Although the advertisements for products that grew vegetables upside down have had me convinced that they would be a great idea for my garden, I wondered how successful this would be in my frugal way of doing things. Instead of buying the commercial product, I have planted some tomato seedlings with cheap plastic buckets that I have bought for 85 cents each at the local shop.
To start my upside-down tomato garden, I simply cut a 50mm hole at the bottom of the pail and I filled it with planting mix, added organic fertilizer, planted a tomato seedling in the opening on the bottom and hung it in a sunny spot.
I am looking forward to growing tomatoes and chillies hanging up in the air in our pergola and veranda. Not only it saves space and adds decorative interest to my backyard, but it also eliminates the hassles of weeding, pests and digging.

It's Springtime Downunder...

2011-09-01T11:08:00.002+10:00

Springtime! Beloved of many, especially the home gardeners, when the mild weather is here and sky is blue; and when everywhere around us is the sweetness and fragrance of flowering plants and trees. Even our potted wisteria in the veranda just couldn’t wait to show off its mauve and white flowers and throws its perfume around. Today, as if on cue, it has burst open many of its flowering buds to welcome the first day of spring in Australia.

This old fashioned bread pudding recipe to make at home.

2011-08-24T21:06:00.004+10:00

As I watched the final stages of a popular cooking show which attracted a large following across the country, competitors were plating up dishes with the help of mentors from fine dining restaurants not only to impress the judges but bringing their collective culinary skills to a different level. The competitors were no longer satisfied of cooking a simple dessert, they conjured up more exotic creations using all manner of fancy ingredients and all generously laced with a variety of spices and liqueur.
For a lot of us watching the show, it's far beyond our means to duplicate the dish at home. I do not mind fine dining whereas food portions are smaller but more visually appealing and unless it rises to its occasion, I would rather eat simply. Instead I have a yearning for a simpler time when dessert was made from a few common kitchen ingredients. This bread pudding recipe, from an old English neighbour is absolutely incredible and simple to make.

Bread Pudding
Ingredients:

2 cups whole milk
1/4 cup butter
2/3 cup brown sugar
3 eggs
1 teaspoons cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
3 cups stale bread, torn into small pieces (Brioche works best)
1/2 cup raisins (optional)

Directions:

1. In a saucepan, over medium heat, heat milk just until film forms over top. Combine butter and milk, stirring until butter is melted. Cool to lukewarm.
2. Combine sugar, eggs, cinnamon, nutmeg, and vanilla in a mixing bowl. Beat mixture for 3 minute. Slowly add milk mixture.
3. Place bread in a lightly greased 1 1/2 quart casserole.
4. Sprinkle with raisins if desired. Pour batter on top of bread.
5. Bake at 350 degrees F for 45 minutes or until set. Serve warm.

What have the Welsh Leek and the Chinese Leek held in common?

2011-08-15T11:39:00.003+10:00

The answer is leek has played a symbolic significant in their respective cultures. More so with the Welsh, since the middle of the 16th century, leek had been recognised as the emblem of Wales. Its association with Wales can in fact be traced back to the battle of Heathfield in 633 AD, when St. David, the principal patron of Wales persuaded his countrymen to distinguish themselves from their Saxon foes by wearing a leek in their caps. Thereafter it became the national symbol of Wales, and it is still worn by Welshmen on this day. As for the Chinese, leek is included in the traditional Chinese New Year food where each and every food in the list is a symbol of prosperity, good luck, health and long life for everyone at the table, either by its appearance or the pronunciation of its name. Don’t ask me why it is included in the list but I have held a long suspicion that it has gained its position through a language pun, the word for leek having the same sound as "count" in Chinese. Together with other good food to begin a new year, what is most appropriate than lets the counting of good blessing begins.

Although I am unable to buy Chinese leeks which have thicker leaves with a milder flavour and sweeten when cooked, I often replace it with Welsh leeks which are easily available in the supermarkets or stalls. Leeks are delicious in soups, quiche, pies, stir fries and pasta sauces. Always wash them before using them taking care to rinse any soil that may be lodged near the leaves.

Homemade Preserved Lemons love Thick Skinned...

2011-08-08T16:10:00.007+10:00

Now that I have acquired my first tagine, I could hardly wait for my homemade preserved lemons to mature and soften enough to be used for the many Moroccan and Middle Eastern recipes that call for preserved lemons, lemons that have been pickled in salt and their own juices. Although it’s possible to buy preserved lemons at Middle Eastern shops here in Sydney making preserved lemons couldn't be easier and they taste far fresher than anything you can buy. It's quite easy to do, though it takes at least one and a half month for the maturation process before the lemons are ready to use.

Ingredients
Lemons
Sea Salt, 1 dessertspoon of salt per lemon, plus one for the jar
Freshly squeezed lemon juice

Method
Scrub the lemons clean with a kitchen brush and dry with paper towel. Cut into quarters but do not cut all the way in order to keep the lemon attached at the base. Pry open the lemons, and sprinkling each quarter with salt as you add and pack the lemons to the jar. Press right down on the lemons to squeeze as much juice out. If the lemons aren’t too juicy, add more freshly-squeezed lemon juice until they are fully immersed. Top with a couple tablespoons of salt.I have placed a porcelain Chinese tea cup on top of the lemons to press and keep them under the lemon juice when the lid is put on the jar. Leave at room temperature for a couple days. Turn the jar upside down occasionally. Put in refrigerator and let sit, again turning upside down occasionally, for at least 6 to 8 weeks, until lemon rinds soften.

What the Moroccan Tagine and the Cantonese Ceremic Pot have in common?

2011-08-01T21:53:00.004+10:00

I am always asking my wife Jo not to add anymore new kitchen utensil or garget to the overcrowded storage cupboard until this Moroccan cookware is irresistible to be missed for a bargain. This latest addition is called “tagine” in Moroccan which refers both the conical shaped cooking pot, and also to the food prepared in it. It is definitely not going to disappear amongst the other utensils in the storage and I can see that it will be put in good use not only as a slow cooking pot but also to be used as a serving dish to present a stunning meal at a dinner party. I think that cooking in a Moroccan tagine is similar to the Chinese ceramic pot (sah pol) that somehow gives the dishes an indescribable ''extra' flavour. I can’t wait to use this tagine and try my hands in cooking Moroccan dishes that usually feature meat or poultry gently simmered with vegetables, olives, preserved lemons, garlic and wonderful spice blends like charmoula as a marinade for my family and friends.

The New American Shopping Experience is here in Sydney

2011-07-22T22:29:00.008+10:00

Despite the heavy rain and traffic jams caused by the huge crowds, my wife and I joined the thousands of shoppers to shop at Costco's first Sydney store yesterday. Our new American way of shopping experience started long before we arrived at the store. We were stuck in an one and a half kilometre traffic jam leading to the 14,000-square-metre warehouse store in Auburn; the second to be opened in Australia by the US chain that sells discounted products in bulk to customers who pay a $60 membership fee.
We had read in the papers that their first Melbourne store received a rapturous response from shoppers on their grand opening and we were sort of preparing ourselves for a big turnout at the first Sydney outlet when it opened its doors yesterday. But nothing could have prepared us to this entirely new shopping experience. It was beyond our expectation! Customers had arrived two hours earlier before the opening time at the Sydney store and quickly filled up the 800-capacity car park. When we finally inched our car to our destination, we had to park at the designated overflow car park opposite the store.

We were soon ushered to join the long queue of customers pushing oversized shopping trolleys towards the entrance of the store. Inside this well-lit warehouse, we were taken aback by the pallets stacked three high of variety of products ranging from TV sets to household goods and fresh produces.
Soon I was overwhelmed not by the special opening offers that the crowds were piling into their trolleys but the congestion at the checkouts told me it was time for me to get of there.

Unfortunately, I had to cut short my new shopping experience and decided to head home early and come back another time only if their prices are attractive enough to entice me to shop with them again.

Homemade Noodles with its Political Ingredients...

2011-07-20T12:58:00.010+10:00

I sat down intending to enjoy my bowl of homemade noodles and was about to give myself a pat on my shoulder in front of my family for cooking this rustic noodles dish on a cold winter day. But I suddenly realised the credit should go to my late mother who had taught me how to make these noodles. I do not know from whom she had learnt how to make these noodles. If my memory serves me right, she started to incorporate it into our staple food during one of the campaigns where the Singapore government was encouraging its populace to eat more flour when there was a shortage of rice in the regions. I am pretty sure that many Singaporeans of my generation can still remember some of the numerous campaigns that were continuously churned up in the 60s and 70s. Whatever Parliament decided to do, a national conversation about the campaign would last until it was replaced by another new another campaign.
Although my late mother was not a politically savvy person, she had always been a staunch supporter of the People Action Party in her lifetime. She openly supported her Prime Minister and his political party to a fault. She would chide anyone in the family or her neighbours,who dared to be indifferent from her political conviction in her presence. To her, the PAP can do no wrong. Maybe she was right. My family and I still love these homemade noodles regardless of it political origin.

Homemade Noodles Recipe

2 1/2 cups plain flour
1 tsp salt
1 cup warm water
2 Tsp oil
2 cup flour (for dusting)

Combine 2 ½ cup of flour and salt and mix in a large bowl. Make a well in the centre of the flour and add water and oil a little at a time. Mix into soft dough with both hands and knead on a floured surface for about 15 minutes, or until the dough becomes smooth and elastic. Place the dough in a bowl and cover with a cling wrap and set aside for about 1 hour to improve on its texture.
Roll out the dough on a floured surface with a rolling pin into 3mm thick sheets. Dust the rolled sheets with flour to prevent sticking. Using a sharp knife cut the floured sheets into strands and dust with plenty of flour. Do not worry if the stands are irregular in its size; that is the trademark of homemade noodles.
Fresh noodles can be used for most noodles recipes and will stay fresh for a week in the refrigerator and can also be frozen for future use.

Where have all the Toasted Salt and Sichuan Peppers (Huajiaoyan) gone?

2011-07-01T09:29:00.005+10:00

It is regrettable that the traditional dip for Chinese style deep fried chicken is fast vanishing and has been replaced with sweet chilli sauce in most restaurants in the last couple of years. This dip commonly known as “Huajiaoyan” (Toasted Salt and Szechuan pepper) or simply called “Pepper and Salt “ is served with deep fried chicken and to eat it in the traditional fashion, pick a piece of the chicken with a pair of chopsticks and dip each piece into the huajiaoyan before eating. I am pretty sure you have tasted Sichuan peppercorns before. It has an array of aliases, such as pricky ash,fagara, sansho and huajiao. It makes an excellent dip for a variety of dishes especially crispy-fried chicken.

Although not botanically related to the black or white pepper, Sichuan pepper is certainly its culinary cousin. Unlike its cousin, Szechuan pepper lends to its own characteristic flavour which produces more of a numbing pungency that gives the tongue and lips a tingling effect than the spicy heat that lingers in the mouth which is normally akin to the after-effect of eating a chilly. Well, before it vanishes into the horizon and joins the forgotten list of traditional food, here is a recipe for keepsake.

Huajiaoyan (Toasted Salt and Sichuan Pepper)

4 tbsp salt.
1 tbsp Sichuan peppercorns
½ tbsp black peppercorns.
Heat wok over moderate heat and pour in the Sichuan peppercorns and the black peppercorns. Stir about 1 minute or until the peppercorns release its fragrance. Pour the peppercorn into a mortar and grind them into a fine powder. Reheat the wok and pour in the salt. Stir until the salt just begins to turn golden brown. Pour it into a bowl to cool. Mix the ground peppercorns with the salt. Store in an air tight container and it will keep indefinitely if kept dry.

It’s a delightful sensual culinary world of chilli...

2011-06-20T09:22:00.002+10:00

It has never ceased to amaze our friends from Hong Kong whenever we asked for a second helping of cut chillies or hot chilli sauce at the yum cha lunches together. “How can you enjoy the delicate taste of those dim sums when you have numbed your taste buds with chillies!” they exclaimed. Just as it is difficult for them to convince us to give up on the chilli with every mouthful of dim sum and enjoy the delightful morsel as it is presented, it is even more difficult for us to eat without chilli. Well, unless you are true blue Singaporean, the likelihood of you to understand this spiritual experience or otherwise is out of the window. There is simply nothing quite likes it – it’s a delightful sensual culinary world of chilli. This usually begins with a tingling wave when the chilli first comes into the contact with the tongue. It gradually gives way to a warm heat but soon passes into a numbing, almost anaesthetic feeling on the tongue. For those who are not accustomed to this eating habit, it can be a burning sensation but to many Singaporeans it is peculiarly addictive because it is purported to give them a spiritual lift to go with that sensual experience.
Buying chilli can be expensive, yet the plants are perfectly easy to grow even in the cool temperate regions of Sydney. You can grow plants from seed but it is easier to buy seedlings from the local nursery or Asian stores and it no time you’ll have all those wonderful chilli to harvest and eat. There are several different varieties of chillies, which lends their own characteristic flavour to their spiciness of their particular regions’ dish. The Thai and Korean cuisines usually demand mainly hot chillies, whereas we prefer the medium to hot chillies for the simple cut chilli to go with most Singaporean dishes such as kuih teow soup or beef noodle soup.

Would you like to have Chinese or English tea?

2011-06-10T21:00:00.002+10:00

As a direct descendant from a less sophisticated early immigrant stock of Singapore for whom a cup of tea was a cup of tea, obviously without knowing Lu Yu, a Chinese writer at the time of Tang Dynasty in his “Classic of Tea” wrote tea was more than just a drink , it was a symbol and a ceremony. I didn’t know much about this all important drink until I started travelling in my early twenties to Eastern Asian countries. Like many Singaporeans from the same era, tea was either Chinese tea or English tea. We didn’t have a choice over the type of tea in the restaurants at that time, where tea was normally served freely on the house as a complimentary welcome drink and topped up endlessly throughout the meal. Imagine the faux pas written all over me when I committed a cardinal sin of not knowing what type of tea to order with my yum cha at a Hong Kong restaurant when I first visited many years ago. Even until today, it is difficult for me to taste the difference between the astringent pale yellow Dragon Well tea from Hangzhou to the Oolong (Black Dragon) tea that includes such brand as the Iron Goddess of Mercy from Jiangxi which when pressed into bars is said to be as hard as iron. The only exception is the tell-tale smell of the Jasmine tea which remains my favourite and fool-proof tea beverage when I am ordering in the Chinese restaurant.
The preparation and sipping of tea are part of the tea ceremony of a kimono clad Japanese who have given a quasi- religious elevation of this ancient ritual from China and the daily life of a manual worker in Hong Kong. But in Singapore tea drinking has never reach such esoteric heights. However, in modern Singapore, the Chinese tea comes with the Bak Kut Teh. It is served with the tea cups and tea pot immersed in a basin of hot water for hygienic purposes rather than ceremonial. After all, many of us come from the coolie stock and like tea should be left to brew and steep in our heritage.

Camellia is related to my mug of tea...

2011-06-07T21:33:00.002+10:00

Cupping a warm mug of tea in my hands on a cold winter morning, I was out in the garden admiring the showy flowers of our seventy odd years old camellia tree that had bloomed for us at this time of the year. “These teh hwa are beautiful, aren’t they?” said my wife as she picked a dewy flower for display indoor. “Have you just given a new name for the camellia?” I asked as I raised my mug of tea for a sip, without realising that teh hwa (茶花tea flower) was a name given for camellia in her Hokkien dialect. Before she could reply, I answered my own question to myself, “silly of me, of course the tea plant is related to the Camellia family” and also realised that the mug of tea I was sipping came from the tea plant (Camellia sinensis which is the source of commercially grown tea).

We have yet to identify this magnificent evergreen flowering camellia of ours but we believe it belongs to the species Camellia japonica which is the remote ancestor of many of our garden varieties. Our camellia has flourished in our front garden almost without attention and grows into a three metres tree since we first lived here. We have another different camellia in the back garden. It produces many fragile, dainty flowers which have a sweet peaty fragrance. But the petals fall quickly to the ground and when fresh form an attractive carpet before turning unsightly with spent blooms on the ground. Therefore I would recommend choosing a variety that flower freely and hold well on the tree and do not fall. Camellias are long lived. Often, the older they are, the better they are. Thus they make excellent commemoration trees as house warming gift for friends and relatives.