Friday, May 17, 2013

Thank you

Mum and I are diametrically opposing forces. Yet essentially we're one and the same. She's 55 this year and not looking a tad bit like her age. 


See what I mean? 
Same same but different.

Yes her vanity in skin care shows in the cute fridge stock piled full of skin food that she uses religiously. The facials that she makes appointments for and quarrels relentlessly till she gets her usual therapist. But that's really where her extravagance ends. Oh wait. There are those numerous handbags she just cannot stop herself from buying. With good reason. Yes of course every reason for a handbag is good. There's the classic, "Let's buy, we share?" or the neverending quest for a clutch. And because that quest never ends, let's just go with a handbag. Because how can you go to Europe without returning with a bag. Oh let's make it a few bags since we're at it. 


And have we discussed about shoes yet?

  
Aside from all that. She's as simple as simple comes. She doesn't go out with her friends and there are the few that she's declined so often they don't call anymore just because she cannot stop worrying about the family. What she worries about I would never know.

 A 21 year old son goes out for a swim competition and she wonders aloud, "I don't know if ah boy brought out an extra set of clothes to change into." This ah boy of hers has gone through the full army commando test. Complete with a Ranger badge and wings to boot. An 18 year old son goes to church on his own one Sunday and she immediately calls home shortly after leaving, "Hey, go take xxx bus to this place to switch buses. Do you know how to go?" And yes, he has been in the church for a long while and he does come home after church on his own every week. 

So where does ah girl feature in all this? Sadly, the days of the above-mentioned eye-roll and cringe worthy calls and statements have passed me by. 

Once upon a time, I rejoiced for that. Thinking it was a testimony to my ticket to freedom, their acknowledgement to my entrance to adulthood. It is true. Youth is the perfect excuse to ignorance. 

An Italian family holiday in recent years has seen the cumulative stress take over. I demanded to know why it was always about the boys. Never about me. Mum walks out of the shower and simply says, "You're grown up already girl. Your brothers are still young. The age difference is so big. Of course Mama would worry about them." And if she ended her statement there. I would've walked out into the streets of Rome and never come home. But she didn't, "Mama is very proud of you, for all the things you've done. Being a teacher, packing lunch for me. I always say good things about you. You're all grown up now. We trust that you can think and manage things on your own." While that stopped me from my wild attempt at walking out into the streets, it got me thinking. That's me right there. Ms I-can-handle-the-world. Ms Independent. Did anyone ask what alias I had? Ms I'm-bloody-tired-somedays-of-trying-to-save-the-world-and-be-strong? Yeah, that's a mouthful right there. No wonder no one has asked. The night ended with me locked in the room under the covers crying myself to sleep.

She loves me. She just loves my brothers more. 
She loves my dad the most. :) Truth.


It doesn't make me love her less. She travelled alone with me on a plane ride to look for my dad who was permanently flying around when I was young. Very young. Was that Australia that we went to? 
I remember translating Aussie slangs for her. She couldn't make out a thing our family friends were saying.
That's probably where the certain twang in my voice came from.
I've been laughed about it since young. 
The torture continues till the present.

She suffocated me to death with Hello Kitty collectibles. You name it, I had it. She bought me surprise presents every week. just because. I had dolphin pendants. Bear chunky bracelets -even before they were statement pieces-. Fast forwarding ahead. She spoke to me almost every chance possible delaying dinner time, when I was on exchange. I cried as hell. So badly till she almost bought a ticket to fly over with grandma. Thinking back, I should've let her come. Just so grandma would have the chance to see Montreal. On graduation from university, she took me on a HK trip with granddad. Amidst tears from a broken heart. All she did was to tell me to stop the tears for he wasn't worth it. She let me cry. She scolded me for not stopping. She walked about with me. She ate sushi at 9pm with me. 


See? Sushi at 9pm.
We had Itacho before Itacho was famous.

She went wherever I wanted to. Because she knew I needed her. 
On graduation from NIE, she let me go to London on one day's notice. Booking flights, changing currency. Just because she knew I needed a break. No questions asked. A lot of worries but still she let me go. She has stood by me even when mistakes I've made are not worthy of being stood by. She put up with my frustrations. Even if it meant being told to shut up. She apologizes for being brash with me. She shares verses to encourage me. She tells me that it's okay. Even when it's not. Even when I cannot even stand myself.


Right now, she's sleeping in her room and I just wanted to tell her, that I'm sorry and I love you very much. There's no one else in the world I'd rather share a gelato with.


Happy mother's day. Everyday. 

Thursday, May 16, 2013

when words fail to describe











Time as a family shared.
A skill learnt.
A recipe shared.
Passing it on to the generations.
Shapes and sizes as your heart desires.
Curry chicken and potato filling this attempt.
Apple next perhaps?
Same buttery flaky pastry. 
Mmmm. :)

Sunday, April 28, 2013

Cheesy Bites Trio Pizza Pre-launch Party Invitation

                         Growing up as a Pizza Hut fan and now blogging as a Pizza Hut fan.

And maybe this post might just make you a convert!

This was my second bloggers' exclusive pre-launch party preview. We were promptly ushered to our seats and presented with the menu for a drink order.
Customer service that touches your heart.
My brother was very thankful for a drink after our mad rush through the working crowd on a rainy night.


                A lychee green tea on my recommendations, was a refreshing treat for his senses.



Shortly after,
we were served the Hut's Platter.
Perfect for sharing.
Even if my brother was abstaining from deep fried items.
That's just the perfect excuse to polish off all the spicy chicken drumlets.
Sigh...



                                            I'm kidding. See? We're still happy siblings.



Because that just means more fries for me!
With barbecue cheese sauce.
Even he couldn't resist sneaking a couple of fries. :)

And what I love about the previews at Pizza Hut?
You get to see the behind the scenes -making- of their new creations.



Even the toppings have standard measurements.
So you'll be sure you won't be compromised on the quality and quantity of ingredients on your pizza.


What a burst of pretty colour! 
And in case you were wondering?
This is so labour intensive that they are selling only one standard size.
No large sized cheesy bites or the kitchen people would have a field day putting on dashes of colour on your bites.

And always the heart thumping action watching fellow bloggers battle it out with a challenge round.


But it was a friendly competition.
Who says girls always play rough?


Andrew must be a good teacher.
And now he has to suffer because his disciples have done well!

And boy, were they pleased with their creations. :)
And as a reward, they got to bring home the pizzas they made!
Aww.
  

If you always thought Pizza Hut was just good for their pizzas,
you'd be much surprised by their Hut's Chicken Steak.
A generous piece of chicken breast skin on, for maximum satisfaction.
The mushroom gravy and tomato salsa was also a treat! 


And there's more!
With a Seafood Parchment Pasta.


A deliciously spicy tomato based pasta with generous servings of seafood.
Be warned that it is high on the spice-o-meter. 


Caught on camera.
For using the camera.


And look what we have here!
The star of the night.
Oh we could hardly wait to pull these apart!
Black and white sesame mix had a brilliantly fragrant taste when you bite onto those little seeds.
And I loved the chipotle stuffed with cream cheese.
I'd skip the nacho cheese dip on this. It was perfect on its own.
Last but not least,
the parmesan.
That went perfect with the nacho cheese sauce.

Boy were we stuffed by the time we were done!

Oh yum!

If you haven't already gotten your hands on an order of cheesy bites trio.
Check out the dine in promotions at this link:
http://www.pizzahut.com.sg/dine_in/promos/CheesyDelight.asp
I've already told you why they only do regular sized ones ;)


The dummy's how-to-enjoy-a-cheesy-bites-trio guide.



And if you wanted to get your hands dirty in the comfort of your home,
check out their delivery promotions right here!


Indulge in double the goodness packed in one scrumptious deal!
                                                                      http://bit.ly/phdeliverysg

Saturday, March 09, 2013

officer's mess @ temasek club

my first dragonboat session at kallang with the TNT paddlers.
it was a nice cloudy day. 
the water was almost too cold. 
thank goodness for my rashy.
it was a nice recreational pace. 
30 strokes 60 strokes.
working on the A frame and the twist.
longer
harder
deeper.
only when taken in context with the dragonboaters.
finding back what i miss.
smelling like team spirit.
we decided to head over to temasek club to shower.
for the fact that he pays $10.90 annually.
let's damn well use those facilities.
we were famished by then.
well, let's make it him.
he was already in the queue when i came out from the shower.
best prata in portsdown road!
it's not hard to declare this as truth when you're the only prata stall around.

i decided to give their masala chicken a shot.
ohmyyum.


although i much prefer the one at shami. 
the gravy there is invincible.
for lack of a better word of course.
this one wasn't so big on the portion size either.
but cashew nuts.
what a nice surprise. :)
skip the rice.
go for this instead...


and as advertised.
this was really the best.
that i've had so far.
i kid you not.
fluffy on the insides. crisp on the outside.
and it didnt even taste too heavily oiled.
how did he do it!
and as much as i love curry.
the curry here was a tad too generous with the salt.
you'd be downing litres of water if you drank it all up.
prata kosong.
with sugar.
that's my perfect sunday. :)

Tuesday, February 19, 2013

Seventh heaven @ Ambush

Seventh day of the lunar new year and according to the Chinese, 
this is the day where everyone celebrates their birthday.
Nowadays, most Chinese celebrate this day with the seven colored vegetables lo hei.
I had two of those lined up for me but first,
let's do a celebration at Ambush's latest outlet!

The Atrium @ Dhoby Ghaut is now opened with even more dining options at Plaza Singapura.
Stepping off the escalator on the topmost floor finds you at Chef Wan's on the right and Hifumi on the left.
Just keep walking straight.
And ambush is right there, smack in the centre.
But amusingly inconspicuous as a dining outlet because their central kitchen is tucked away in a corner away from the dining area.
Now there's a dining place you wouldn't have to worry about leaving with the smell of oil. :)


A Staub!
Now that really impressed me.
I don't know if they do this for normal service but with prices as affordable as Ambush,
I did not expect much on presentation.


And what about taste?
Those delicious pieces of crackling.
The pieces of pork knuckle had a considerably low fat to meat ratio.
It's definitely a bang for your buck.
But I digress.
The satisfying crunch of the crisp crackling.
The juice that oozes out from the meat with every cut of the knife.
This was a good start.


And did I forget the sides?
Thick and creamy mash with additional gravy on the side.
Sauerkraut and mustard was an addition of a new dimension on taste for those less of a carnivore.
I was all ready for a weissbier!


We also had sharing pots of mussels done two ways.
This was the one done Aglio Olio style.
Spicy and full on garlic flavour.
A typically Asian palate would find this to be familiar.
A scoop of the gravy and that full mussel creates a stellar burst of flavours in your mouth.
Eat with caution.
You'll be going for seconds and thirds in no time.

We also had an earlier pot of mussels done the original Vin Blanc style.
Perhaps it was cold by the time all of us paparazzi people were done.
But the sauce had a very strong sour aftertaste that wasn't very pleasing on the taste buds.
I'll be sure to try it hot the next time.

An Earl Grey Vanilla to refresh my taste buds for my much anticipated order of a duck confit.


Perhaps the starters stole the limelight.
But this didn't shine for me.
The duck confit was a good sized duck leg.
Salted and seasoned with herbs, those were very evident in the taste of the meat.
However, the poaching process seems to have been skipped as the meat was not meltingly tender.
Fried, the duck leg had a crisp layer of skin but I had enough of all that skin from the previous starter of pork knuckles.

The Negra Paella which was shared amongst us, was a whole different story.
Served with a generous variety of seafood,
this was perfect for sharing.
Those grains were coated evenly with dark squid ink which aside from staining one's teeth, 
could be worryingly pungent if not handled properly.
Which wasn't a valid concern at all.
Every bite was a bite of yum!
Seafood and squid ink coated rice.
Ink black is the new black guys.

And then, with a tummy too full,
I was off for my seven colored vegetable tossing events.
Happy birthday to me and everyone else! :)

“At Ambush, Everyone Gets a Little Taste of Europe”
Perfect for large group dining events with their dining arrangements
and moderately affordable prices,
I'll be back at Ambush soon enough for my next large group gathering!

Ambush
Plaza Singapura 
68 Orchard Road #04-64/66 (The Atrium)
Singapore 238839

This was an invited food tasting session but all opinions shared are author's own.
Many thanks to OpenRice, Estelle and Ambush for their kind invite to a fun-filled food tasting session.




Wednesday, February 06, 2013

putting the chinese back into the lunar new year with bak kwa! :)

Homemade Chinese Pork Jery (Bak Kwa) 肉干
(recipe source: by Sonia aka Nasi Lemak Lover)
*makes 9pcs, perfectly for a tray size 13”x13” (4mm height)

Homemade Chinese Pork Jery (Bak Kwa) 肉干450g minced pork (at least with 10% fat)
100g sugar

1tbsp light soy sauce
1/2tbsp Chinese rice wine
1/2tbsp fish sauce
1tbsp oyster sauce
1tsp dark caramel sauce
1/8tsp Chinese five spices powder
A dash of Pepper
1/2tsp-3/4tsp salt or to taste
2tbsp honey


Method
1. Put all ingredients in a big bowl and start mixing them with a pair of chopsticks. Blend and stir the mixture in one direction until the meat becomes gluey (Latest update on 18 Jan-very important to stir till gluey otherwise meat will break out). Store in the fridge for several hours.
2. Spread the marinated minced pork thinly onto the baking tray (using fingers to spread).
3. Bake at pre-heated oven at 160C for 20mins (Latest update on 18 Jan-15mins also good enough). Remove from oven. Increase the oven temperature to 240c.
4. Wait to slightly cool, cut into your desired size and shape using scissor, knife or pizza cutter, place them in the same baking tray.
5. Grill (top heat only) one side at 240C for 10mins, remove from oven, flip over another side, wait oven back to 240C and grill for 7mins or until golden brown with slight burnt.
6. Once done, let it cool and enjoy!

http://nasilemaklover.blogspot.sg/2012/01/homemade-chinese-pork-jerky-bak-kwa.html

Now that's the recipe and here's our adaptation.


Mix minced meat with seasonings as stated.
We found 100g of sugar too much so if you're trying this out,
probably 80g would be enough.
The caramel sauce and honey would be more than enough to impart the sweetness


We let this bake in the oven at 100 degrees celcius on a baking sheet held down with coins for about twenty minutes or till solid.
Then carefully remove from the baking sheet and cut into desired pieces.

And here comes the fun part.
Setting up the BBQ pit and barbequeing these with a glazing of honey till the edges are browned.
Keep watch because you wouldn't want them to turn charcoal!


And after all that mayhem,
we finally settle down to a thick slab of 500g Australian wagyu.
Perfectly panfried with a deliciously pink interior.
Just the way we like it.
:)

Tuesday, February 05, 2013

lemon meringue tarts

We decided to make a refreshing lemon meringue tart for the mad hot summer we were having.

We decided to use our own tried and tested recipe for the tart shell instead of the huge one that's on the recipe.

250g butter, room temperature
100g vanilla sugar
1 egg
400g all purpose flour
½ teaspoon salt

Combine the flour, sugar and salt. Cut the butter into the dry ingredients and rub it in!
Once you’ve got a crumbly mixture, make a well in the center and pour in the beaten egg. Slowly start moving the crumbles to the middle of the well and mixing until it starts to come together like cookie dough. Divide up the tart shell pastry and it makes about 18 to 20 small tart shells. 

Bake it blind for 15 minutes at 180 degrees celcius then remove the beans and bake till golden brown and set aside.

And then we realised...

We only had two lemons! And not even a single orange.
Yes, the recipe only required a single one.
Thankfully, help was always on hand and the supermarket was just across the road.
So 4013 navel oranges. That's the magic number for sweetness it seems.
That's how we managed to make lemon curd even though we had a major oversight. :p


Mix the cornflour, sugar and lemon zest in a medium saucepan. Strain and stir in the lemon juice gradually. Make orange juice up to 200ml/7fl oz with water and strain into the pan. Cook over a medium heat, stirring constantly, until thickened and smooth. Once the mixture bubbles, remove from the heat and beat in the butter until melted. Beat the egg yolks (save white for meringue) and whole egg together, stir into the pan and return to a medium heat. Keep stirring vigorously for a few minutes, until the mixture thickens and plops from the spoon. (It will bubble, but doesn't curdle.) Take off the heat and set aside while you make the meringue.


Put the egg whites in a large bowl. Whisk to soft peaks, then add half the sugar a spoonful at a time, whisking between each addition without overbeating. Whisk in the cornflour, then add the rest of the sugar as before until smooth and thick. Quickly reheat the filling and pour it into the pastry case. Immediately put spoonfuls of meringue around the edge of the filling (if you start in the middle the meringue may sink), then spread so it just touches the pastry (this will anchor it and help stop it sliding). Pile the rest into the centre, spreading so it touches the surface of the hot filling (and starts to cook), then give it all a swirl. Return to the oven for 18-20 mins until the meringue is crisp and slightly coloured. Let the pie sit in the tin for 30 mins, then remove and leave for at least another 1⁄2-1 hr before slicing. Eat the same day.


Ingredients

FOR THE PASTRY

  • 175g plain flour
  • 100g cold butter , cut in small pieces
  • 1 tbsp icing sugar
  • 1 egg yolk

FOR THE FILLING

  • 2 level tbsp cornflour
  • 100g golden caster sugar
  • finely grated zest 2 large lemon
  • 125ml fresh lemon juice (from 2-3 lemons)
  • juice 1 small orange
  • 85g butter , cut into pieces
  • 3 egg yolks and a 1 whole egg

FOR THE MERINGUE

  • 4 egg whites , room temperature
  • 200g golden caster sugar
  • 2 level tsp cornflour

Now there's where we got the recipe for but it was for a large pie. So you've got to adjust the timings accordingly and WATCH your meringues. 
Those pretty meringues have tricky peaks that would turn charcoal on you if you weren't careful :p

If you aren't eating it the same day, your meringue would lose its satisfying crisp. 
You could try chilling it then reheating it in the oven though but it's never really the same.

Try it yourself and let me know how yours turned out!

We loved ours :)