Quay Po Cooks

No Sundays for single mums, also my last post until ....

2013-07-19T18:17:00.001+08:00

Hi all, I just want to announce that I will not be posting after this for a long while. I can't tell when I will be back. However, I will still keep my Quay Po Cooks facebook page to share my food photos. Do visit me there if you have the time. Here is the link.

Thank you all for your love and support these past three years. Your comments and your visits are very much appreciated and knowing that you all enjoyed what I have shared so far brought me much joy. Hugs to you all!

Here is my last post until.....

When I was a single mum, I don’t have Sundays. Sundays are supposed to be a rest day where one can laze around. You will often hear children of single mums are at a disadvantage but that is not true. When I was one, my son Nick had everything children with both parents had. That is because single mums are usually very dedicated to their children and they sacrifice even more to ensure their children’s well being. Here is an article which I would like to share with all the single mums out there. Kudos to you all! Oh and please don't let anyone tell you that you have a broken family just because you are a single mum.

Who wouldn't yearn for lazy Sundays where one could take it easy and stay home, eat something fast and simple when feeling hungry. Even stale baguette and eggs could make a divine afternoon snacks! Mm… Mm… Mm

French Toast

Ingredients

1 whole baguette

4 eggs, beaten

3/4 cup full cream milk

1 tsp ground cinnamon

½ tsp ground nutmeg

2 tbs butter

Method:

Cut baguette into 1 inch thick pieces. Mix beaten eggs with milk and add ground cinnamon and nutmeg. Mix well. Soak pieces of baguette into the egg mixture for 10 mins each side. Fry pieces of baguettes in two batches. Melt 1 tbs butter in the pan on medium heat. Reserve the balance 1 tbs butter for the second batch.

Don't regret regret

2013-07-01T09:19:00.000+08:00

I came across a speech “Don’t regret regret” by Kathryn Schulz. She is a journalist, author, and public speaker. Her speech had a direct effect on me and made me stop procrastinating attempting to make a dessert which I had put off because of fear of failure.

To start I had this paper in my recipe folder for ages....

Please note milk is missing in the note below. Use 2/3 cup low fat milk.

It was given to me by my Quay Lo and I kept it in my drawer for quite some time. Usually, I am quite excited about new recipes and it isn't very long before I try it. However, this time I put off attempting the recipe for a long time. I had tried making pudding cakes from other recipes several times in the past and I always regretted it when I did. I never seemed to get it right and the outcomes were disappointing. So was I regretting regret through my procrastination? Let me answer by saying how much I am thankful for hearing Kathryn's speech.

She said, “We need to love the flawed and imperfect things that we create and forgive ourselves for creating them. Regret does not remind us that we did badly. It reminds us to know that we can do better.”

It sounds almost unbelievable but immediately after hearing her talk I got that piece of paper out of my drawer and went into my kitchen to make the pudding cake. To my surprise, although I judged that it did not come out perfect, the taste and texture were better than I had expected, and it was actually quite good. Not only that, but the attempt helped me to identify ways to improve the recipe to get to a more perfect result. I was happy that I learned an important lesson today and that is not to regret regret. It interferes with our learning.

Living with a lot less

2013-06-24T12:37:00.000+08:00

After I broke my foot, I have been living my life in our living hall with just one small carry on bag so I could avoid the stairway.

The experience reminded me of an article I had read about living with a lot less which was very interesting. I think it is worth sharing.

I mentioned to my husband many times that I wanted to live with a lot less since we were getting old. However, the experience with my broken foot, has really made me fully realize that we could. Like the author of this article, I really do not want to be cluttered with excess belongings! I want to give away and sell all my possessions (except my Quay Lo). LOL!

Jokes aside, I knew I would be much happier to live more simply with less. I did not want to be a slave to things! I know this sounds very Buddhist, or at least minimalist, but it appeals to me deeply.

Then, something struck my mind; how could I really become completely free of possessions if I still wanted to bake and cook? I satisfied my concern by remembering that I could bake this healthy loaf of bread in a counter top microwave cum convection oven, and it turned out so beautiful! Who needs a big four burner oven? Not me. So I can still become the Zen chef after all. As long as I am sure not to toss out the mixer, or that large spoon, or that big porcelain bowl I use for resting dough, or the canisters with the ingredients all line up so trimly on my kitchen countertop, and I must have that......

Zucchini Bread

Ingredients:

1 1/2 cups all-purpose flour

1/2 tsp sea salt

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp ground cinnamon

1/4 tsp nutmeg

1 jumbo egg

1/2 cup vegetable oil

1 cup granulated sugar

1 1/2 vanilla extract

1 cup grated zucchini

1/2 cup chopped hazel nut

Method:

Grease and flour one 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C). Sift flour, salt, baking powder, soda, and cinnamon together in a bowl. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pan. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Put to good use, No waste

2013-06-17T12:50:00.000+08:00

Lessons learnt from my mum always stays with me. My mum never let me waste food. She would make sure I finished every bit in my bowl. I was taught to take what I can eat only and leaving food and let it waste is totally unacceptable. She even scared me by saying if I leave a grain of rice in my bowl, I will marry a husband who have a face full of scars. LOL!

Nowadays, children are raised in an environment where parents rushed to fulfil their desire so they grow up to be indifferent towards what they get or own, including food. My mum said, it is the parents’ doing that they developed this behavior. I think she is right. So it is the parents’ responsibility to eduate their children that they must not waste food.

So under the training of my mum, I could never stand leftovers food starring at me when I open my refrigerator. I had this Tupperware of left over pulled pork which I could have make pulled pork burgers again but then I wanted to do something different with it. What I came up with is this.

Pulled pork and spinach penne

Largely adapted from epicurious.com

Ingredients:

1 cup left over pulled pork

1 tbs unsalted butter

2 medium leeks, white and pale-green parts only, diced

sea salt to taste

3/4 cup heavy cream

2 tsp chopped fresh rosemary

2 cups penne

½ cup shaved Parmesan

parsley for garnishing

Method:

Heat butter in pan over medium heat. Add leeks and season with sea salt. Increase heat to medium-high and cook, stirring often, until leeks begin to caramelized. Add pulled pork. Add cream and chopped rosemary. Bring to a boil, reduce heat, and simmer, stirring occasionally, until sauce is thickened and coats the back of a spoon. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain pasta, reserving 1cup pasta cooking liquid. Add pasta and 1/2 cup pasta cooking liquid to sauce and stir to coat. Increase heat to medium and continue stirring, adding more cooking liquid as needed, until sauce coats pasta.

Be careful what you give a woman Ha! Ha! Ha!

2013-06-10T07:53:00.000+08:00

If you are a woman, I am sure you will agree with this.

What about me? I agree with it 100%!!

The above makes me think of a “ball” story I heard from one of my ex boss'. Somehow, it seems to underscore the joke above. He told me one of his golf “kaki” (mates) brought home a few boxes of new golf balls and handed them to his wife to put away one evening when he returned home from a fantastic golf session. When dinner was served that evening, he saw a huge bowl of soup on the table and nothing else. Know what the soup was? “Golf ball soup”!!! LOL! I am sure you know why he got that! So gentlemen, be careful, be very careful what you give to your lady. If you give her the right “balls”, she might make this delicious meal for you instead.

Meat balls

Ingredients:

Enough oil for frying the meat balls

1 lb ground beef

1 finely chopped medium size white onion

1 egg

1/2 tsp sea salt

1 tsp ground coriander

1 tsp minced garlic

½ tsp ground black pepper

1 cup bread crumbs

Quay Po’s tomato sauce (click to the recipe)

Method:

Mix all ingredients in a large bowl by hand except bread crumbs and sauce. Roll meatballs to about the size of a golf ball or slightly smaller. Roll meat balls in bread crumbs. Heat oil and fried meat balls till golden brown. Set the fried meat balls on paper kitchen towel to drain the oil and set aside. Heat tomato sauce in the pan and add in the fried meat balls and let it simmer for about 10 mins. Garnish with parsley before serving.

You can serve the meatballs with just freshly baked bread or pasta. I served them with pasta and garlic butter sauté zucchini.

Do you believe in "Destiny"?

2013-06-03T12:36:00.000+08:00

"Yau Yuen Chin lay lang seong wui, Moe Yuen tui mien but seong foong" (A Chinese proverb with the meaning: If one is destined to meet another, they will even from afar, if not, they will not know each other even they are face to face."

This expains the belief in "Destiny" by example. Do you believe in destiny? I believe in destiny but I do not think it is pre-ordained. I think destiny is self created by choices we take in our lives. For example, how I got to know these two nice people, Fan and Treedson is through my choice to accept the invitation from the "nourish" team to be the judge for the baking competition "Think Out of the Shell" sponsored by Nutriplus last October.

During the whole duration of competition, I had fun with all the contestants...

Fan and I

(Photo courtesy from "nourish")

Kelly, Treedson, I and Fan

(Photo courtesy from "nourish")

.....and since then I have been keeping touch with a few on facebook. Fan and I have been talking for months about a get-together but just could not find a time where both of us were available. Finally we did it. Fan and Treedson came to my house to have tea with me. (This was before my trip to USA). Fan brought a lemon butter cake, carrot cake and her famous brownies while Treedson brought with him a box of yummy madeleines and a bottle of champagne to celebrate our friendship. As the host, I could not just serve coffee and tea, could I? So, I decided to introduced them to a new dessert which was recently introduced to me by my Quay Lo. Fried Pie but this time, I put in my own little twist. The original recipe did not call for lemongrass and pecans. I included these two ingredients because I wanted to use them up to clear space in my fridge. So I made a blueberry paste infused with lemongrass and added toasted pecan for the filling.

You will only know how good this dessert is when you try it. True enough, like me, Fan and Treedson loved the fried pie. Don't let the photo of this fried pie fool you. It tasted far better than it looks. This is a very difficult dessert to get a photo that can suggest its delicious flavour.

Fried pie with chopped apple & pecans in blueberry paste infused with lemongrass and anise.

Ingredients:
Enough oil to fry the pie
Pie Dough (Please click to get the recipe)
Filling (see recipe that follows)
1 egg beaten for egg wash

Ingredients for the filling:

1/2 cup toasted pecan, roughly chopped

1 apple, remove skin, cored and chopped

Blueberry lemon grass and anise paste

250gm frozen blueberries, thawed

8 tbs sugar

6 - 8 tbs water

2 stalks lemongrass (tender inner white parts only, smashed)

1/2 tsp ground anise or 1 whole anise

1 tbs flour (more when needed to thicken the paste)

Method:

To make the paste, place blueberries, sugar, water, lemongrass and ground anise in a saucepan over medium heat. Bring the mixture to a boil, stirring to dissolve the sugar. Add flour and let simmer until the paste thickens, about 10 minutes. Remove the pan from the heat and let the paste cool completely. Remove lemon grass. Pour mixture into blender and blend till smooth. In a bowl, mix blended mixture with chopped apple and toasted chopped pecan and mix well.

Assemble the pie:

Roll doll out in about 1/2 cm thick and cut out 4 inches circles. Spoon 1 heaping tbs of prepared filling onto the center of the dough and then seal it. Lightly brush with egg wash on both sides and then deep fry the pie in hot oil. Drain the oil in paper towel before serving with either whipped cream or vanilla ice cream.

What is a Stage Mum? Oh and Happy Mother's Day

2013-05-12T01:29:00.000+08:00

My Quay Lo teased me often and call me a "Stage Mum" whenever I share our son’s music.

I was not very sure what it means so I checked it in the wikipedia. What was written there was “A stage mother may also be the official manager of her child (e.g., Rose Thompson Hovick, Dina Lohan, Ethel Gumm, Teri Shields, Jaid Barrymore, Susan Duff, etc.) — representing her child in negotiations for the professional services of her child. Such managers have often been derided as "momagers" in the film industry.” Haiyah, where would I be qualified to be a Stage Mum? I don’t have a say in my son’s career. All I do is to share his music whenever and wherever I can. LOL!

Having said that I am going to share with you his new venture into making his first electronic dance music and the titled of this piece is “Sieze the Night”. Since today is Mother's Day, hey Mothers, go seize the night and, if you like what you hear, please share the link with your friends. Your support will be greatly appreciated.

Please click on the picture to watch on youtube

This is the first time, I hear up beat music from my son and it is pretty cool because I found myself dancing to the music while cooking in my kitchen before I broke my foot. So now, you must be curious what dish I was cooking right? It was a simple lunch for me and my Quay Lo on one lazy Sunday afternoon. Although I could not dance to the music today, I will still seize the night for this is my special day. My gift to all the great mums out there is this simple yet delicious recipe. Happy Mother's Day!

Smoked oyster stew and grilled cheese sandwich

Ingredients:

2 russet potatoes, peeled and cut into cubes

½ tsp minced garlic

½ small onion, chopped

1 tbs unsalted butter

2 cups full cream milk

1 cube chicken boullion

freshly ground black pepper to taste

1 can smoked oysters, drained

1 tsp diced chives

Method:

Boil potato cubes till tender in small pot till tender, drained and set aside. Saute garlic in butter till fragrant and add chopped onion and saute till translucent. Add cream, milk, chicken boullion, pepper, smoked oysters and cook on low heat Stir occaisionally. Add sliced mushroom and cook for another 5 minutes. Garnish with diced chives. Serve with grilled cheese sandwich.

Bad things come in clusters all at once

2013-04-29T11:15:00.000+08:00

We had a wonderful time in Vegas three weeks ago

Who knows when we returned to LA, everybody were down with a bad flu. Then, two days later, I tripped and fell while getting out of the long bath. I landed on my overturned left foot and my 5th metatarsal into two and displaced it. OUCH!!! Few days later my Quay Lo's feet got an infection and now admitted into the hospital. HAIYAH! So that's why I titled this post "bad things come in clusters all at once". So true right? At least for me, it is.

Actually when bad things happen to us, what choice do we have other than to accept it and be strong to face the adversity? Although this time, it is too much for me to handle, I have accepted it and wait for it to pass. For I believe that after every dark night is a brighter day.

Wouldn't you start to wonder if all these happened for a reason? If you do, read this interesting article. Then, you will understand why Aristotle said everything happens for a reason.

Right now, moving around with my foot in cast and on crutches is the only choice for me. It is frustrating to have to depend on others to do almost everything. In spite of that, I still feel blessed because I know that even if I fall a million times and broken into pieces, my family will still be there to pick me up and mend me. I agree with Michael J. Fox. He said "Family is not an important thing. It's EVERYTHING."

My step daughter, my step son in law and my Quay Lo have been taking care of me since the accident occurred. Big bear hugs!! Big thanks to my son, my BFF and my step brother, my SIL, my niece and nephews for sending me encouraging messages to keep me positive. Many of my friends who knew what happened to me on facebook also send their well wishes. You know who you are. Thank you! I am very grateful for all the love and support.

However, what happens happened. I believe I am doing the right thing to stop feeling bad and self pity. I just need to get better at moving around with my crutches. Hey! I am pretty good now after using them for two weeks. I managed to cook my own meals and did laundry. I could stand on one foot to eat my meals. Quay Po "BOLEH"! (CAN). Are you proud of me? If yes, clap hands please. LOL!

The doctor estimated that it will take six to eight weeks for the bones to heal. He was concerned that the bones may not union properly. In that case, he said surgery is necessary. Wish me luck that I don't need that. I hope to be on my feet sooner than normal. I am eager to start cooking and blogging again. I miss you guys! Till I return, you all take good care. Don't be like clumsy Aunty Lucy, look before you leap! LOL!

Lots of love from Quay Po

Taking a break

2013-03-26T01:44:00.003+08:00

Dear family and friends,

Times flies and I have been blogging for almost three years this coming July. This will be the first time I am taking a long break and I know I am going to miss sharing my stories and recipes with you all. I hope to be back by the beginning of May 2013. In the meantime, I will try to stay in touch on my Facebook Page.

Thank you so much for reading my posts, your frequent visits and taking time to leave kind words. Please know your love, support and friendships means a lot to me.
You all take care and A Big Bear Hug!

With Love,
Quay Po

Moments

2013-03-22T12:33:00.001+08:00

Recently, Nick made a musical video called “The Departure” introducing himself as a solo artist. A question that is often asked of him is “What inspires you?” People seem fascinated with the creative process. He answers “moments”.

Please click on picture to see the video

I agree with him. “Moments” inspire me too. First let me say what I mean by a "moment". After all, a moment can be any part of any day by its purest definition. For this discussion I use the word to suggest something special that occurs in a short space of time, something that is memorable, and usually in a good way or at least a compelling way. I love to reminisce about those good moments and, like many of us, I even conspire to try to make special moments. Anyone who has tried to do this will know that it isn't always successful and it seems that the very best and most memorable moments are ones that simply happen spontaneously. That doesn't stop us from trying though, does it? One "moment" that I decided to try to make was a surprise party that I threw for Nick on his 21^st birthday...

....and the speech that I made that evening.

Good evening everyone. My hope is that this a happy occasion for all of you, and I hope you will enjoy the good food, drinks, and the fellowship of your freinds on this occassion. Having said that I have to confess feeling a small note of sadness. That is because we are here to acknowledge and celebrate our son's 21st birthday. Of course that is a happy occassion and it is our practice to celebrate these milestones. Still, I have to acknowledge a slight tinge of regret in me to see my son come into manhood. Mothers know that when their sons move into their adulthood, the little boy is left behind, only to be recalled in our memories. No one can stop time, least of all me. But I will always cherish each and every memory of Nick's life and look foward as it continues to unfold.

Nick, we want you to know that your Dad and I couldn't be more proud of you. Of course it hasn't been all even sailing. Life does not deal out only pleasant, happy moments, but we have had our share of those and more. You have achieved many accomplishments and they are a credit to yourself, your drive, and your creativity. And of course, to the fine parenting skills of your capable parents. Ahem! So whatever lies ahead for you, we know you'll take to it with determination and you'll do well.

You know, the best 21st birthday present, in my mind, is to see your family and friends together and celebrating with you and I hope you're enjoying every bit of this moment.
The part of being a parent I value the most is the feeling of being comfortable together with you. There's no need to impress, exaggerate or get complicated. That means a lot to me and I value that ease we have together. Nick, you've never asked for much or caused us a lot of anguish. You're a friend to anyone and everyone, and you've grown up to becomee someone that is a pleasure to be with. I love that about you.

So I would like, on behalf of us all here, to wish you joy and happiness. So everyone, please raise your glasses to our very special son.

Ladies and Gentlemen: to Nick and Happy 21st Birthday!”

I did not cook or bake back then but if it were now, my gift for him will not be a party at a pub but one at home. And one dish I would cook for him for sure is this one that he loves.

Lemongrass prawns

Largely inspired by Chef Janny of Proud Janny Restaurant

Ingredients:

1 tbs oil

20 pics medium prawns, deveined with shell on

3 stalks of lemon grass, finely cut

3 to 5 red chilli padi, finely cut

1 tsp minced garlic
salt to taste

1 cup of evaporated milk or coconut milk

10 pcs curry leaves
parsley for garnish

Method:

Heat oil in pan on high heat. Saute garlic till fragrant and add lemongrass, curry leaves and chilli padi till lemongrass is soft. Add in evaporated milk or coconut milk and reduce heat to medium. Add in the prawns and let it cooked till the shells turn bright red. Scoop out the prawns on the serving plate and continue to let the sauce simmer to reduce to slightly thicker. Pour sauce over the prawns and serve immediately.

Why giving matters

2013-03-18T10:19:00.000+08:00

You may have heard the old adage "it is better to give than to receive," but you may not believe it. Well, now scientific studies show that it’s true. — Anthony L. Komaroff, MD

Bill Gates, Warren Buffett and Sir Richard Branson are the proofs of "Giving brings happiness". They all said, "Stuff" really is not what brings happiness. Family, friends, good health and the satisfaction that comes from making a positive difference are what really matters.

We may not have so much to give like these billionaires but I believe we can always give within our means. For as long as we are willing to give, we will enjoy the same happiness like them. There are peripheral benefits as well. For example, we set a good example for our children to follow so they too will be givers and enjoy the benefits of happiness, more satisfaction, and general well being that it can bring.

So, when my BFF (best friend forever), Peng asked me if I would like to bake something for a charity fare organized by the temple that she goes to, I said, “Sure! it is a good opportunity for me to give and it is within my means." But then, after that, I forgot all about it. Aiyoh! I am sincere in giving but organizing skills and memory could use a fresh up. LOL! Fortunately, my friend knows me well, and she sent me an sms two days before the event to remind me. Then, I started scratching my head over what to bake for my contribution. I wanted to bake carrot cake

and banana chocolate cake

but then, these cakes need to be kept cold and they are not suitable for an event with no refrigerated facilities. Finally, I scratched out these muffins. My BFF told me the muffins were sold out quickly and another friend who bought it and tasted it said it was moist, fluffy and delicious. She said she wants to bake the muffins and there you go, the recipe will follow.

The ones I baked to sell at the event was not the upside down version because they would have been too difficult to pack. I baked the upright muffins with cranberry sauce on top. They was really no difference in taste whether upright or upside down. Make your choice

Upside down cranberry muffin

This bake is inspired by “joy of Baking”

Recipe for cranberry sauce, please click on the photo to get my recipe.

Recipe for the batter, please click the photo to get the recipe from "Joy of Baking". Two things I changed were 1) I used my own cranberry sauce recipe and 2) I reduced the sugar amount to 80gms from 100gms.

A long overdue post

2013-03-14T10:15:00.001+08:00

This is a long overdue post. For quite a while now I had lost the folder with the photos of the occasion. It is a pre-Christmas pot luck lunch at Sonia's home. She is the originator of the “Nasi Lemak Lover” blog. All of us were to bring a contribution and I took "chee cheong fun" from my favorite store and home made yong tau fu, the one that my Mum taught me.

Yong tau fu that mum taught me to make, with taucu

Chee cheong fun from my favorite store

the yong tau fu I brought to Sonia's house

The gathering was planned so that we could meet up with Jessie of “Jessie Cooking Moments” and her family. Jessie is a Malaysian living in Australia and we were all eager to meet and greet.

Yen of “Eating Your Heart Out” and her hubby were there with us too. Yen brought with her some delicious nama chocolate and banana cake. (Yen, correct me if I am wrong. LOL!).

Sonia was a generous and a terrific host as always. You can see all the food she prepared for us!

What do foodies do when they get together? We make food, of course, and Sonia let us help prepare the “tong yuen” and it was fun to do.

Yen’s hubby was having fun not only making the “tong yuen” but wrapping the poppiah. Check out his original sauce applying idea.

I brought everyone a small Christmas gift as it was the season. I even had a surprise for Sonia’s youngest son, Desmond.

Please click on the picture to get the recipe

The little one that enjoyed my “otak otak” a couple of years ago, is now a big boy. I thought letting him play this Ang Pau game would be fun for him. So I had a bunch of red packets with different amount of money inside and I told him that there were big and small gifts and that it was on him to pick out the biggest one.

He was so excited when he heard that. He looked at the Ang paus intensely, as if he could see the amount inside. Then he leaped to pull out an envelope and quickly opened it. From his expression, I could read what was in his head. “OH NO! AIYAH, only RM20.00. Chay!!” LOL!

For those of you who would like to try making popiah at home, click on the photo below to get the recipe. We have popiah parties and have a ball to see who is most skilled at rolling them,and who can eat the most.

Please click on the photo to get the recipe

We had a wonderful afternoon together. I regretted I could not spend more time with Jessie and family as I had to head back home early. But then, I am very glad I got to meet her in person. She is such a sweet young lady.

He is not just a chef

2013-03-11T12:05:00.000+08:00

It seems that the stereotype for accomplished chefs are that they are dictators and control freaks in their kitchens, charmers with the customers, and stoically dedicated and private about their creative processes. So I decided to say up front that that is not what I saw in Chef Robert Danhi.

Chef Danhi is one of those people you feel instantly comfortable with. There is nothing about him that is pretentious, or aloof. On the contrary, he is a warm and personable man that you just like from the first. Yet, he is an accomplished writer, photographer, storyteller, and teacher, and chef extrardinaire. So I urge you to know more about him and his journey into Asian food, so check out his website.

So now you must be wondering where did I met this awesome chef, yes? I met him at the Sunkist Growers Event last Wednesday. He was doing a cooking demo using Sunkist oranges and lemons.

I grew up with Sunkist oranges and lemons because my mum is a loyal Sunkist customer so I know their products well.

Chef Danhi was working with two major types of oranges:

Navels and Cara Cara, but there are many more varieties. Incidentallly, did you know that the bigger the navel on a navel orange, the sweeter it will be! My mum told me that and it is confirmed by the Orange facts from Sunkist.
"Orange Facts:
There are two major types of oranges: Navels and Valencias,

but there are hundreds in varieties

The bigger the navel on a navel orange, the sweeter it will be!

Oranges will not over ripen when left on a tree

One 5 gallon container of water = One carton of oranges (40 lbs)"

… but what I did not know was anything about their Cara Cara oranges which are also known as power oranges. I didn't even know they existed.

So here is what I learned about them.

Cara Cara Facts:

Cara Cara oranges are available from January through April

Cara Cara oranges are grown in California’s San Joaquin Valley

The Cara Cara orange has a distinctive pinkish red interior with an exceptionally sweet flavor with a tangy cranberry-like zing

Cara Cara oranges have few to no seeds

Cara Cara oranges will stay fresh up to two weeks when refrigerated or up to 6 months frozen in an air tight container

Three medium sized Cara Cara oranges is equivalent in weight to a female guinea pig. I am not sure why this is important to know but maybe there is a Cara Cara Guinea Pig Stew? I hope not. LOL!

Cara Cara, also known as the Power Orange®, is an excellent source of Vitamins A and C, fiber, a good source of foliate and potassium, a natural source of lycopene

I am really glad I did not "take a rain check" on this invitation. If I had, I would have missed out on an awesome demo by Chef Robert Danhi and receiving a free copy of his award winning cookbook “Southeast Asian Flavors” (signed), as well as tasting the delicious food he cooked and free oranges and lemons to take home.

I am sure here is what you are waiting for. I loved it when I was told that I could share the recipes with you all.

This drink is so refreshing and tasty that I had three.

A simple to make but impressive and delicious appetizer.

UMAMI!!

We had fun with this because we assemble our own parfait
after Chef Danhi showed us how to do. This one is mine.
Are you proud of me? LOL!

I don't need more toxic

2013-03-07T08:37:00.000+08:00

“You don’t ever have to feel guilty about removing toxic people from your life. It doesn't matter whether someone is a relative, romantic interest, employer, childhood friend, or a new acquaintance — you don’t have to make room for people who cause you pain or make you feel small. It’s one thing if a person owns up to their behavior and makes an effort to change. But if a person disregards your feelings, ignores your boundaries, and "continues" to treat you in a harmful way, they need to go”. ~ Daniell Koepke

What do you think about the above quote? I agree with it 100%. At my age, I already have too many other toxins in my body and I don’t need another one in my head.

I am sure when we decide to end a relationship with someone, we naturally feel a little guilty. Did we do enough to understand that person? Is it me, not them? We are unsure if we are doing the right thing. I guess when you are constantly feeling unhappy around the person, it is a sign to you to remove this person from your life. If you have allowed enough time and find there is no change then it may be time to reduce your exposure. It is just like when you learn of a food that may introduce toxins into your body, you wouldn’t eat it. You would discard it immediately, right? Believe me, our souls need the same loving care and protection as our vital organs do. II'll give you a couple of examples in my life. The first was a woman that borrowed money, then never mentioned it again. In fact, she began to avoid me. When finally I brought it up, she acted resentful and angry as if I were being mean (and I had not been at all). In that case, I simply passively let her slip away, a direction I think she was going anyway. In my second example it was a friend that told me gossip story after story about other friends. So much so that I began to realize she was quite likely saying things about me. They were never flattering stories and always had an element of poor behavior on the part of the subject. In that case I found myself interupting her and trying to divert her attention to another topic. Eventuallly though I began to distant mysellf from her as she seemed to stay intent on indulging herself in the habit. Though unpleasant at the time, today I feel like I escaped from becoming toxic myself. It occurred to me that there is a difference between a little sin once in a while as opposed to becoming fully toxic. By a "little sin" I mean something like this. This is one of our favorite "sins".

Well ... maybe sinful but not toxic, so please don’t throw this away. Or me either. LOL!

Salted Caramel Cake

For the American Sponge cake recipe, please click on the picture.

Note: just divide the batter evenly for three 6-inch cake pan.

Salted Caramel Frosting

Adapted from : http://www.mykitchenaddiction.com

(Makes enough to frost a three layer 6-inch cake)

Ingredients:
8 brandied cherries (Optional)

1 ½ cup sugar

1 ½ tbs water

90gms unsalted butter

¾ cup cream

1 1/2 tsp sea salt

¾ cup soften butter

4 ½ cups icing sugar

Method:

Combine sugar and water in a saucepan. Heat over medium-high heat, stirring till sugar melts. Stop stirring when the sugar starts to boil. Let the sugar boil until it is amber colored not brown. Remove the saucepan from the heat, and add the butter and cream. Add the sea salt, and whisk vigorously until the caramel comes together. Cool to room temperature.

Transfer the caramel to a large mixing bowl. Add butter and beat on medium speed until light and fluffy. Gradually add the powdered sugar, beating on medium speed, until the icing reaches a spreadable consistency.

Note: For those who do not want to divide the batter, you might have to adjust your baking time and cut the cake into three equal layers when it is completely cool. Here is a video to show you how to cut the layers:

Help! My child wants to be an artist

2013-03-04T09:55:00.000+08:00

When I posted the inspiring essay, "A never ending dream" written by the Oscar winning Director, Ang Lee, on my facebook account, I received a question from a fellow food blogger, Mel of "Through the kitchen door".

She asked, “when Quay Chai chose his career to become a singer, do you sternly object this path in the beginning?”

My answer to her was, “I was not in favor but I did not object after my Quay Lo told me that we should support him to pursue what he loves most. He said one excels when they work at what they love and are passionate about doing. He said success isn't about money, position, or power. He said it was happiness. My Quay Lo is right but I have to be honest, I still worry for him because it is extremely difficult to make ends meet being a musician, and singer-songwriter in Malaysia. Trust me, it is not easy to be parents to a creative child.”

The reason I want to share this article titled ""Help! My child wants to be an artist" with my readers is because I know there are parents out there who are like me or Ang Lee’s father. Maybe we share a worry of whether they will be able to support themselves pursuing a career as an artist. In fact, for me, I still fear for my son. So when my fear overwhelms me, I read this article and it seems to calm me because it reminds me of what Pullman said. (Quote:)“ Trust that your children’s lives will evolve, that they will find their own voice, and that they will become complete persons.”

So I end this with a plea. Please support our local talent by attending plays, concerts, and recitals. You will be so surprised at the talent we have and so pleased that as a form of entertainment it is far less expensive. Also, consider donations to organizations that fuel the growth of the arts in Malaysia. Message me if you want some ideas. Today, much of the talent we have is faced with letting their lights grow dim or leaving our country for better opportunities elsewhere. What a shame that is.

Oh, and another way to get my mind off worrying is to go into my kitchen to bake. After baking this delicious and pretty looking cake, I forgot all about my worries. Don’t believe me, try this if you do not think all the advice given in the article works for you. LOL!

Kiwi butter cake

Ingredients:

2 Zespri kiwi, remove skin and sliced

250 gm butter

190 gm castor sugar

4 eggs

150 gm self raising flour

35 gm plain flour

120gm sour cream

1 tsp vanilla extract

Method:

Oil cake pan and set aside. Beat butter and sugar with mixer until light and fluffy. Beat in egg, one at a time. Fold in shifted flour and sour cream. Pour batter into prepared pan. Top with slices of kiwi. Bake at 180C or 375F for about 50 mins or until cake springs back when pressed lightly in the center. Remove cakes from oven and let them cool on the wire rack.

We are different, Man and Woman

2013-02-28T10:42:00.000+08:00

Date: 4th March 2013

ANNOUNCEMENT OF WINNER

The cook for the meal is QUAY LO

and the winner is Arthur Wee

of "Still Crazy after all these Years"

I love to start my day laughing! Today, my son Nick shared a video titled “The tale of two brains” which I would love to share with you all. This is hilarious and yet so familiar and TRUE! After watching the video with my Quay Lo, he commented that we should watch this video each time before we start an arguement. LOL!

Click on the picture to go to the link

Now, tell me you did not laugh watching it. Surely we all recognize that the inter-relationships of men & women have been a main theme of comedy for a long time. What makes this comedian special is his comic delivery skills, and his reflections of truth, so familiar to us. In other words, with comic skills like timing, word emphasis, body language, and facial features, he delivers that splendid comical moment where we get to laugh at ourselves, and trust me, there is nothing quite so funny.

Yes, men and woman are very different but if no difference, how? We know the difference is a valid construction of preserving the species. But how about preserving our sanity? The differences extend into all parts of our normal lives and routines. In fact I read an article that even with cooking, men and women approach things quite differently. You might want to go to this link and read more. The article gives an insightful observation about the difference between men and woman through the art & science of cooking. One significant difference is; (quote) “Women chefs cook with their hearts and souls, while male chefs cook with their head and their private parts.” Go ahead, I know you are going to click the link now. Don't worry, this will be here when you get back. And when you do I will have a little challenge for you.

So how about having some fun and playing a little guessing game? Who did you think cooked the dishes below by looking at the photos. Quay Lo or Quay Po? The first person who guesses right will get a surprise gift. Guessing will closed at 12 midnight on 3rd March 2013. The winner will be announced on Monday, 4th March 2013.

Here are the hints:

It is a Japanese fusion dinner. Appetizer was grilled scallop and cold soba with dashi . The main dish that followed was a duo scampi of salmon & prawn, with cabbage and carrot salad with sesame, ginger and sweet sauce dressing. Each seafood element was done perfectly.

(The photos were taken with my iphone under florescent light so not the best possible but that should not hamper your view too much.)

No Chinese New Year cookies?

2013-02-25T09:12:00.000+08:00

There have been so many mouth watering Chinese New Year cookies in my friends’ blogs during the last few weeks and guess what? I wanted to make them all, but other demands of the season interfered, and suddenly, I realized end, I had made none! LOL!

Then finally, two days before Chinese New Year, I decided to try making the famous “Chicken biscuits” from Bidor, a little town in the north of Peninsula Malaysia. I was jolted out of my procrastination by two events. A friend dropped by and passed us a small box of a batch she made in her kitchen. They were good, and my husband said he wished we had more. That was a suprise because my Quay Lo is not always fond of our version of what Americans call "cookies". Here in Malaysia we more closely follow traditional Chinese bisquit favorites that reflect our love for Coffee shop society as welll as the English tea bisquits. I got this recipe from my friend and was surprised to find it was so simple. So I set about making a batch but I was skeptical that it would not taste the same as those I bought from the famous shop “Pun Chun”. Usually, simple recipes harbor a little hidden secret and I thought that for sure, a biscuit with as much fame as a biscuit can get, might have just such a secret. So when the biscuits were baked, I could not wait till they cooled to try one. The moment I bit into it, I could feel the right texture and the flavor tasted even better than what I remembered. I am guessing that it was more of a nostalgic moment than anything that made me think so. Here in Malaysia we hold a special place in our hearts and bellys for our favorite "biscuit" (read "cookie" if you are an American). We are a coffee shop society, after all, and nothing pleases us more than our favorite bite with a cup of our favorite brew, especially around that time in the afternoon which we learned from the British colonialist, was properly called "tea time" (even if your brew is a coffee). In fact, I think our view is that coffee or tea is not an issue, the issue is the biscuit. That is a subject that causes no end of debate among various defenders of their "fave". So now, since I I could make these biscuits at home, there is no need to buy any if I go back to Ipoh in the future. Here is the recipe I used if you are interested to try. I did make these with slightly less oil than the original, both as a nod to our modern concerns about fats, and to eliminate that slightly cloying of oil to the palate that I find unpleasant in some of our more rich biscuits and crisps.

Chicken Biscuits

Ingredients:

(A)

300gm self raising flour

115gm icing sugar

½ tsp salt

½ tsp ground white pepper

½ tsp Chinese five spices powder

80gm white sesame seeds

115gm dry winter melon

½ tsp minced garlic

(B)

100ml oil

2 pcs lam yee (fermented soy bean curd)

1 tbs molasses

1 large egg

2 drops of dark soy sauce

Method:

Combined (A) and (B). Mix well and set for 10mins. Roll the dough out on a floured surface to about 3mm thick and punch out rounds with a cookie cutter. Bake for 8 mins at 160 degrees C.

Not so Anna Olson

2013-02-21T09:15:00.000+08:00

In November last year, I attended Anna Olson’s cooking demo. She showed us how to make meat pie and since then, I have wanted to make one at home. I did not follow her recipe and ended up creating my own, primarily to match the ingredients I had on hand, but also because it felt like a good time to play-play. When I shared the meat pie photos on my facebook page, I received several requests for the recipe and here it is. I know my meat pie does not look as professional as Anna's but I am happy with it because it tasted really good. Try it. The test is in the tasting. And if you are feeling playful, by all means, get crazy. I hope you will let us know about it.

Quay Po Cooks’ meat pie

Fillings ingredients:

2 tbs bacon oil

1 kg ground beef

1 large onion,chopped

1 tsp chopped rosemary

1 tsp chopped thyme

1 tsp chopped sage

1 tbs chopped basil

1 tbs chopped garlic

1 tbs minced ginger

3/4 cup water
1 tsp flour

2 celery ribs, chopped

2 carrots, chopped

4 teaspoons chicken bouillon

2 medium potatoes, diced

1/2 tsp cinnamon

1/8 teaspoon clove

salt and pepper to taste

1 egg

1/4 tsp nutmeg

2 pcs 9 inch pie crusts (click here to get the recipe but omit the sugar)

Method:

Mix meat with chopped rosemary, thyme, sage, salt and pepper and set aside. Heat oil in pan and sauté garlic, ginger and onion till onion is translucent. Add meat and mix well and stir fry till brown. Stir in water, celery, carrot, potato, chicken boullion and basil. Bring to a boil. Reduce heat and simmer 7-8 minutes. Add in cinnamon, clove and nutmeg, flour and mix well. Turn off heat and let it cool slightly before spoon into pie shells. Cover with pastry topping. Brush beaten egg lightly on crust. Bake 375°F 30-40 minutes. Serve with béchamel sauce and your favorite vegetables.

Happy Valentine to all!

2013-02-14T11:14:00.002+08:00

Last year I made a Valentine lunch for my Quay Lo and this year, I will think of something different but I will tell you in another post.

Anyway, I would love to wish all my friends, readers and my family a VERY HAPPY Valentine's day. May you all have LOVE in the air around you.

My son, Nick had just launch his 3rd single and it is a great song for Valentine's Day titled SKIN. If you like this song, please share the link with your friends.

SKIN

GRIM Film had made a very cute short film for Valentine's day and my son is the actor, which I want to share with you. Enjoy!

BE MY VALENTINE

This, I won't procrastinate, GONG XI FA CAI

2013-02-08T12:22:00.000+08:00

Today I heard the boss of our regular grocery shop ask why do people like to do last minute shopping. That made me think of the word “procrastination”. Aren't we all guilty of that sometimes? Is there any of us that do not feel the heat of our schedules breathing down our back? In this “rush rush” world, we seemed to have less and less time in a day to do all the things we want or need to do. When our "to do" list starts to stack up we are pretty much forced to re-priortize, and therein lies the rub. Something on the list is going to be sent to the end of the line, and suddenly we are procrastinators? Haha, no... that isn't really procrastination. That is just having too much to do. Sorry, no excuses, because we all have too many things to do. As my hubby says..."it is the human condition....get over it". Procrastination is when there is something on your list that has to get done but it isn't any fun and you really hate doing it. To avoid it you begin to think of reasons why you can't do it today, as you may have irrationally promised yourself or others that you would.

There are times when I procrastinate although honestly, I don’t like to. It is always a task that I do not enjoy and with one type of chore I could even say "hate". Let me say up front that the mere thought of any task involving any contact with a government office is enough to send me into a sweaty-palm state of anxiety. Recently it was time to renew my dog’s license. It is a simple task but I dislike going to the MPSJ and sitting there for hours waiting for my number to be called. But then, the consequence of putting it off and not doing it at all is worst. So, I finally got it done (not without some difficulty best left out of the story).

From what I read, fear of failure is in the equation of procrastination, so once you eliminate that fear from the equation, you will be on your way to overcoming this bad habit. As for me, there are so many bakes and dishes, I have procrastinated publishing. That is usually because I frequently create dishes or adaptations on-the-fly as it were. The problem then becomes my lack of discipline in making notes. So to publish a recipe I sometimes have to go to the kitchen and re-create the dish. In this case, I finally did exactly that. The only saving grace in this shortcoming is that this is a dish that I think you will find worth trying. It passes my Quay Lo second helping test.

I share the pumpkin dish with you for Chinese New Year because pumpkin (南瓜; nánguā) is a symbol for prosperity, abundance, descendant's luck, illustrious children, enchantment, and it is believed that this fruit draws earth energy to manifest gold!

Couscous in roasted pumpkin

(A)

Ingredients:

1 tbs extra virgin olive oil

½ large onion, chopped

2 garlic cloves , minced

Salt to taste

3/4 tsp paprika

½ tsp cayenne (

1 can 14oz pelled whole pomodoro tomatoes with juice

1 roasted sweet red chili

1 roasted sweet yellow chili

2 Anaheim peppers, seeded and diced

½ cup snow peas

½ cup chicken broth

pieces of roasted turkey or chicken (dark meat is best)

1 cup couscous

2 halves roasted pumkpin

Method:

Heat the olive oil in Dutch oven over medium heat and add the onion. Cook, stirring, until onion is tender, about 5 minutes, and stir in the garlic, the spices and salt to taste. Stir together until the mixure is fragrant, and add the tomatoes Cook, stirring break up the tomatoes and let it cook for 5 to 10 minutes. Add sweet chili, peas and chicken broth. Bring to a gentle boil, reduce the heat, cover and simmer 30 minutes. Add, chili and salt to taste. Bring back to a simmer and simmer 15 minutes or till pea is soft. Taste and adjust salt.

(B)

Prepare the Couscous:

Ingredients:

2 cups chicken broth

1 tbs butter

1 tbs freshly chopped parsley

1/2 tsp onion powder

1 tsp freshly chopped basil

1/2 tsp roasted garlic, minced

1/4 tsp ground black pepper

1 cup couscous

Method:

In a saucepan, combine everything except the coucous and bring to boil. Stir in couscous. Cover and let simmer for 5 minutes or until the liquid is absorbed. Fluff with a fork.

Assemble the dish:

Mix coucous with (A) and spoon into the roasted pumpkin and serve.

Note: The meat you see in the photos roasted turkey red meat. I had some leftover from our Christmas meal so and I added to it but this is optional.

Now this, I will not procrastinate. I would like to wish
all my family, friends and my readers
GONG XI FA CAI
with lots of love!!

Walker and Turner

2013-02-05T18:03:00.001+08:00

It is good that as we grow older, that we sustain our interest in life and various topics. Its good to have a hobby as more of our time frees up, and we aren't as consumed by working. I fear that if we do not have pastimes that sustain our imaginations and thought processes we may risk becoming a walker-and-turner. I know you'll be puzzled by that term. Don't fret too much because I just made it up. The term comes from a recent market trip with my Mum. When we go there, she shops for the fresh vegetables, spices, and grocery items, while I like to watch the people. Malaysia is blessed to still have our "wet markets" where so much is available in one place from a large variety of sellers. In the U.S. the supermarkets are huge, pristine clean, air conditioned, and filled with all kinds of things to buy, including many non-grocery items. They are convenient, and of course there are people to watch there too, but not quite the cast of characters we can view readily in a Malaysian wet market.

During the visit I am referring to, I happened to watch an old man as he walked and turned through the market. He was not buying, but simply observing this and that, and appearing rather aimless. I remember thinking, poor uncle, he has nothing to do, really. He should buy some ingredients and take them home to cook something instead of just walking and turning. Then, I thought I am so fortunate to have found a joy in cooking and baking. It has brought a focus into my life that I hope I never lose. As my Mum and I walked back to the car I thought about the uncle again. Then, I realized that while I was watching him, he was watching others and it occurred to me, how do I know that he wasn't just as engaged as I was with watching the activity and amusing himself with the bustle of the market? It gave me a chuckle that in fact, we may both have been enjoying people watching. It may be that a "Walker and Turner" isn't something so bad after all, as I had hastily thought before. Maybe there is a little "Waker and Turner" in me. LOL!

Still, as we drove away I began to get excited about the dish I was planning to make when we got home. True to form, I brought out the iron and all the ingredients and proceeded to "wok" my way to a delicious dish under the guidance of an original recipe by Chef Janet Yong of "Proud Janny" Restaurant (opening soon at Menara The Weld). I hope you'll agree.

Tamarind prawns

Chef Jenny Yong’s recipe

Ingredients:

6 prawns with shells

2 tsp tamarind pulp

1 tsp light soy sauce

3 tbs cooking oil

1 tbs honey

1 tsp fish sauce

¼ tsp pepper

Method:

Mix tarmarind pulp with 3 tbs water. Combine with fish sauce, soy sauce, honey and pepper. Wash and clean prawns and then coat them with tamarind mixture and marinate for 15 minutes. Heat oil and stir fry prawns until brown and cooked. Serve immediately.

Did I just graduate?

2013-01-28T21:42:00.000+08:00

Did I just graduate? Recently my friend Chef Ryan asked me to assist with a promotion at Carrefour of a brand of acqua culture prawn. The plan was to demonstrate preparing the prawn near the seafood department. I agreed as it sounded like fun, and a new experience. Arriving early at Carrefour Subang Jaya last Sunday, I met up with Chef Ryan to make sure the demonstration was set up. It was then that he said I had to wear a chef’s uniform for the cooking demo. “Me? I am not a chef" I said. To which he replied “Yes you are.” Okay, if you said so. So I rise into the hallowed halls of "chefdom" and suddenly I think, "its my graduation day"! LOL! But I don't think so. To truly be a chef means considerably more, and of course, I know that. But GOSH it was fun to wear the whites, and prattle on as if I knew something. I think the next step should be a white smock with "Quay Po Cooks" embroidered on the front panel...what do you think?

The supermarket was busy with lots of passersby busily going about their shopping. But all it took was the fragrance of the first prawn dish, lemon grass prawn, cooking, and people slowed down. Many stop and tasted the dish and commented favorably on the quality of the “Pelago” prawns. Several proceeded to buy a box to take home. If you want to know more about “Pelago” prawns, hop over to there website.

I will be doing another cooking demo next Sunday, 3^rd February between 2pm to 4pm at Carrefour Subang Jaya. So if you would like to taste the “Pelago” prawns, do drop by and you will be pleased. The taste and texture comes closer to lobster but its best for you to be the judge. Oh and see me in action which is also free for now. That way you can catch me before I am hauled away by the food network in the sky to become the next Anna Olsen LOL! (Tell me, should I get one of those tall chef hats?)

Actually after tasting "Pelago" prawns last Sunday, I became convinced that fresh frozen prawns can be as tasty as fresh prawns, something my hubby and I have argued about. He says that fresh frozen processors can deliver better quality because the time between harvesting and processing is so short. So I bought a 700g packet home yesterday. It cost RM29.90. I think the price is very reasonable for premium quality prawns. I used some of them to bake a puff pastry for lunch. It was delicious and, as promised, its time to share with my friends. So here goes:

Roasted pepper, basil, ginger prawn puff round

Ingredient for sauce:

Juice of a medium orange

zest of the orange

1 medium shallot, finely minced

1 tsp finely minced ginger

12 medium basil leaves, chopped coarsely

1/4 tsp light soy sauce

1 teaspoon sesame oil

1 tsp ground cayenne pepper

Method:

Whisk together all the ingredients and add prawns to marinate for 15 minutes.

Ingredients:
1 puff pastry block of your favorite brand

The filling:
1 cup of orange, basil, ginger sauce (see recipe above)
12 marinated "Pelago" prawns, remove shells and devein
1 large sweet pepper, roasted
1 lemon cut into 4 wedges
4 or 5 medium whole leaves basil'
4 cups mozarella cheese, shredded

Method:

Lay pepper pieces on a baking sheet, drizzle lightly with olive oil and roast for approx. 15 minutes until just tender at 200 degrees C. Let it cool and remove the skin. Cut roasted pepper into 2 inches wide strips.

Cut pastry into 4 even quarters, roll out each to a disc approx 6 inches in diameter. Lay the pastry rounds on a lined baking sheet, spread centre with sauce, leaving ¾ in border all round. Top with cheese, roasted peppers, basil leaves and raw prawns. Brush puff pastry with beaten egg. Bake in a pre-heated oven at 190 degrees for 15 to 18 minutes or until prawn is cooked and pastry is golden brown.

I don't burn bridges

2013-01-25T07:31:00.000+08:00

I am often told by my mum not to burn bridges. I woukd hear that advice most often when I was changing jobs. My mother always reminded me not say anything about my ex employer unless it is positive. She reminds me often not to say anything unless it is positive about friends, fellow emplloyees, and acquaintenances. So for all my life, I heeded her advice and I kept in touch with all my ex bosses, ex colleagues, ex business partners, and ex customers. My Mom was right. A large list of friends (they like to call this our "contacts") can be a store house of advice, or knowledge that you wouldn't have otherwise. Even more compelling they can be there for help, provided that you are willing to be the helper too. For example, when I told my one of my ex colleagues who is now the marketing manager of a local company, that my son was looking for a job, she immediately said that she could take him in. Unfortunately my son did not like to do sales and left the organization within the probation period, but I will always feel grateful too her for extending the opportunity. In another example, I recently needed to buy some new mattresses for a condo we were renovating, I got a generous discount from one of my ex customers who is part owner of an established brand. Burning bridges is the perfect metaphor. We can immediately recognize that we cut off an avenue and instantly grasp that it is better to hold close. When there are many rivers to cross during our life times, it is far better to cross a bridge than to swim. Don't you agree?

Just recently one of my ex bosses, Dato Aru Suppiah, whom I have allways held in high esteem and one of the people in my life that I have allways felt grateful to know, celebrated his BIG 60. He invited me and my Quay Lo to his birthday party. For many years I've kept in touch with him, long after I left his company.

His party was held in our favorite Italian restaurant, Nero Vivo. We ave always loved the food and service of this restaurant but alas on this evening it was short of the mark. Most likely iit was due to the big party of over a hundred guests.

The set up

The Menu

The meal we had (sorry about the quality of the pics, these

were taken with my iphone)

We were delighted to be able to share this very special moment of his and it was yet another lesson in cherishing your friends forever. Be ready to give back in times of need, and never ever burn a bridge. Mum got that one right!

At the party, I told Dato Aru that I now have my own food blog and one of these days, I would love to cook for him. The following dish will be one to consider. This simple recipe produces an aromatic beef lovers ecstasy.

Braised beef tri-tip

INGREDIENTS

1kg beef tri-tip

1 can dark beer such as Guiness

beef stock, enough to cover meat

2 tbs oil

Rub Ingredients (enough for a 2 kg meat)

1 tbs sea salt

1 tbs ground black pepper

1 ½ tbs minced garlic

1 tbs minced shallot

1 tbs cayenne

1 tbs chopped fresh thyme

1 tbs chopped fresh rosemary

1 tbs chopped sage

METHOD

Mix the rub ingredients together in a bowl. Sprinkle the rub on the meat on all sides, and massage the rub into the meat. Cover and let sit at room temp for an hour. Heat oil in dutch oven on high heat, sear all sides of the meat. Remove it from the dutch oven and set aside. Deglazed beer. Return the meat into the dutch oven and add beef stock till just covered meat. Place dutch oven into the preheated oven at 150 degrees C. Braise for 3 hours. Transfer braised beef tri tip to cutting board and let stand for 15 minutes before cutting and serve with your favorite steam vegetables or roasted vegetables.

Too late but no regrets

2013-01-22T19:37:00.001+08:00

A few months ago, I wanted to submit this recipe for the Malaysian Food Fest hosted by my friend, Wendy of "Table for 2 or more". By the time I remembered that I had written this post for food from Melaka, it was too late to submit. Oh well! LOL! Anyway, I have no regrets cooking it and I hope you will try and feel the same. Although it was my first attempt it came out delicious suggesting its simplicity. I will definitely cook this again for my family and friends.

I am not sure if I could call this Babi Ponteh because I have added a few of my own choices of spice and I used turnip which were not used in any Babi Ponteh recipes that I found so far.

Both my mum and my Quay Loo are not big fans of fatty pork but they both enjoyed this one. Needless to say, for myself, every bite into the meat sent yours truly to food heaven. LOL! If you don't mind to tasting something a little different from what you are used to, you might consider trying my version of this famous Nyonya dish and here is the recipe.

QPC’s version of Babi Ponteh

Ingredients:

700 gm pork belly, cut into big pieces

4 shallots, peeled and roughly chopped

5 cloves garlic, peeled and roughly chopped

1/4 cup oil

1 cinnamon stick

2 star anis

4 cardamon

3 cloves

2 tbs taucheo (fermented bean sauce)

1 tbs dark soy sauce

1 tbs soy sauce

2 tbs palm sugar, chopped

4 potatoes (Yukons or Reds), peeled and cut into large pieces

1 turnip, cut into chunks.

chicken stock enough to cover the contents in the pot.

Salt and white pepper to taste

Method:

Set aside. Brown the pork belly in the dutch oven and dish out and set aside. Add oil and sauté shallot and garlic until fragrant. Add in taucheo, dark sauce, soy sauce and palm sugar. Stir until palm sugar has completely dissolved and liquid has thickened, about 30 seconds. Add pork belly, turnip and potatoes and add enough of chicken stock to cover the meat and potatoes.. Bring to a boil, turn off heat and braised in a pre heated oven at 150 degrees C for 1 hour or until pork belly is tender and potatoes are soft. Season with salt and white ground pepper to taste. Serve hot with steamed rice.

I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover

Beautifully imperfect

2013-01-18T09:14:00.000+08:00

I used to be a perfectionist but not anymore. I once read an article by Henrik Edberg and he said:

“Does life have to be perfect before you are happy?

Do you have to behave in a perfect way and get perfect results to be happy?

If so, happiness will not be easy to find. Setting the bar for your performance at a level higher than reasonable usually leads to low self-esteem and feeling like you are not good enough, even though you may have had a lot of good or even excellent results. You will likely feel that what you do is never good enough. Maybe once in a while might feel like something goes just perfect, but then it will be on to next challenge."

I agree with Henrik, chasing for our idea of what is perfection will not only place ourselves on uncessary stress but it will spill over to our love ones or co-workers. So, when I bought this duck from the wet market a few weeks ago, I had the duck deboned and then realized it was the wrong thing to do if I were to make braised duck with ginger . In the old days, I would have run out to go buy another duck but now, I decided to just use what I had. Although the meat was a little dry, the flavors were great. By allowing myself to carry on, without stress or rush, and hoping for good enough, I enjoyed the cooking, and I enjoyed the "good enough duck".

Okay here is the braised duck with ginger. With bone left in, it may come out pretty close to perfect. Let me know what you think of this close-to-perfect or beautifully imperfect dish?

Braised duck with ginger
adapted from smokywok.com with modification

Ingredients:

1kg duck cut into big pieces

150 g young ginger, cut into thick sliced

1 bulb garlic, sliced

½ C shaoxing wine

1 tbs oil

Seasonings:

2 tbs fermented Soya Bean Paste (Taucu)

1 1/2 tbs Oyster sauce

1 tsp Sugar

Method:

Heat oil and brown all the duck pieces. Remove duck pieces and set aside. Saute garlic and ginger. Add in duck pieces and seasonings and stir well. Add wine and leave to boil for about 5 mins. Pour water until it covers all the ingredients. Bring to boil and lower heat to simmer until meat is tender and sauce is thick for about 30 to 4o minutes. This dish will taste better the next day.

I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover