Really blessed to have friendship like this

I was on cloud 9 after last Saturday reunion. The party was a huge success. Screams, hugs and kisses were flowing freely that night. A good table spread of our potluck, much better than any hotel buffet. For nostalgic, we even sang the school song, of course at a lower note. It was really good fun. I wish the night didn't end so early. Judging by the happy faces, I am glad that the girls enjoyed themselves. Indeed it was a much awaited reunion. Can't believe it was 26 years ago we were together as pals. I am so thankful that it came through and allows us to catch up on lost time. Friendships are being rekindled and let’s hope we will treasure each other even more from now on. We are looking forward to our 30th anniversary in 2012. In between these 3 years, I am sure there will be more gatherings. Let's hope next round, those who are based overseas will be able to join us. The last cake that I baked for my class reunion, I knew that I had better start looking for a nice recipe as base for my fondant cake. As this year, I wanted to venture into baking whole cake instead of cuppies, I better get my act together quick. Actually I am really blessed having friends like AL. She is constantly by my side whenever I stumbled into the unknown and she always has an answer for me. This nice Victoria Sponge Cake was supposed to completed on Monday but I was caught up with a nasty experience that my kids' taekwondo coach was having. Luckily things were ironed out and she is being reinstated. If not, I am sure 50 parents will be staging a protest with the community club. LOLz. The bond between her and the kids is so strong. She adores the kids and the kids adore her too. No one can ever replace someone like her who is so passionate about the sport. Back to the cake, it is indeed soft and yet strong enough to withstand the weight of the fondant. I sandwich it between a layer of plum butter cream. hahaha... yes plum jam, courtesy from my dear cousin, S from Canada. She handmade them and brought it back for us when she was here last month. Though I am not a jam person but I like this as it is not sweet as store bought. S, great job and thank you. I am glad that I did it and now have more confidence tackling sponge cakes. So you will be seeing more of my creation in due course. In the meantime, I am going to have a slice for tea. Can't wait any longer.

Another reunion

Since I discovered Facebook in early Dec, I wanted to find out whether I can hooked up with many of my secondary school mates. The power of cyberworld is truly amazing. In fact, I was able to trace friends and also allow some whom I lost touch with more 27 years ago to trace me back!!! Anyway, throughout my 32 days of medical leave, I spent a great deal of time tracing many school mates from a spin off that SP, MC and AL spearheaded - a reunion for class 82. I was juggling between resting, cookie doughs, sifting out between junks and treasure and finding storage for them, calling, emailing and tracking down the class of 82. The joy of hearing their voices on the phone. For some, even reminded me of my "naughty" days (mmm I always thought that I am a good girl) hahaha. AL once said to me that I looked the same. Still small, still have short hair. KK said I still have that loud and "fierce" voice. hahahaha... Boy their memory is awesome. I was really looking forward to this day and this sentiment was shared with by many when I contacted them. The IJ spirit in all of us never changed. We are still close knitted. Somehow, we know each other from one class to the other, there isn't any boundary to begin with. Come to think about it, our class size is not that big and there isn't many classes in each level. In my year, there are only 5 classes. Now my son's level has 7 classes! and I thought we are falling in birth rates, LoLz. After co-ordinating the menu for the potluck, I was starting to toy with the idea of having a fondant covered cake to reflect the IJ spirit. After chatting with R, I got more encouragement to do it. Actually, for a personal goal this year, I was hoping to do more whole cakes. Afterall, I need to "practise" on what I have learnt right? Then again, I was also worried that I couldn't make it on time as CL also ordered a batch of cuppies for her friend's hen night. Thankfully, I was able to finish both on time. As for the fear of baking a whole cake, I guess I really got to start from somewhere to begin with. So here I am .... working hard for the last two days to achieve this. I am pleased to know that it was a hit at the reunion and they all love the cake. Now, looking forward to our next celebration. GL was suggesting a 30th anniversary. I think the idea is awesome.

Rain Rain come again

We have been having dry spell for a couple of weeks and it was sad because everywhere was turning brown. Even the purple bougainvillea flowers which you can find on overhead bridges are turning brown too. Just imagine such hardy plants can turn brown, can be a worrying sign if the rain don't come sooner.

While chatting with DW this afternoon, I saw the rain coming. I was really happy. A sign of life spring back. Isn't it great?

Let's hope it will continue for the night. Let's the earth soak up the much needed moisture. Let's all living things quench their thirst so that by tomorrow, it will be a fresh and green day tomorrow.

My fridge is fast emptying and I have to make my weekly trip to the supermarket tomorrow. Since I took a CD to exchange for another one (yes, the senile mind forgotten that I have the same one till I brought it home), I decided to make a side trip to grab some chicken for our dinner tonight.

After coming home, I still have no clue how to cook it. Didn't want to do a complicated dish. Chicken with Walnut and Celery sounded good as I need to finish up the greens and I do have a packet of walnut that was meant for the CNY bake but didn't get to doing it.

I also remembered that AP once told us that nuts are good for the body especially walnut, it is good for brain. Perhaps it holds some truth because walnut does look like our brain, don't they? What you need:

1 whole large chicken, clean and cut into large chunks.
4 tsp soya sauce
2 tbsp brandy
2 tsp corn flour
salt and pepper
2 cloves garlic, minced
120g walnut halves, roasted
4 sticks celery, cut diagonally
2 tsp oyster sauce

Method

Marinate chicken with soya sauce, brandy, cornflour, salt and pepper for 1 hour.

Heat wok with oil and sautee garlic till fragrant.

Add in chicken and stir fry. Taking care not to burn the garlic. Remove chicken.

Add in celery and a sprinkle of water. Sautee for 1 min.

Add in chicken, water and oyster sauce. Bring to boil and then lower to a simmer till chicken is soft.

Just before serving, add in walnut. Mixed well.

Serve hot with rice.

Was testing out

I was talking to JY the other day and she said she cooked 牛腩 (beef brisket) a few days back and it was delicoius. This prompted me to go to the wet market to get some and try my hand at it. Unfortunately, the butcher ran out of this meat. As I didn't want to waste my trip, I bought beef shin instead. Beef shin is also good if you do slow cooking.

Talking about 牛腩 (beef brisket). Last weekend, we visited one of our favourite stall in Sembawang. This lady is from Hong Kong and she does a mean dish of 牛腩. She sells beef tendon too which is a rare find these days. When I chanced upon her stall two years ago (by accident) and introduced it to my family. They all love it. Her noodles done just right, the sauce is aromatic and the taste of her beef is authentic enough to remind me of HongKong. Her cheery personality adds warmth to her service (by the way, she rans this stall single handedly). Her patrons usually wait patiently for her as they do know what they are getting at the end of the line.

Well back to my 牛腩. Mine didn't turned out as good as the one from Sembawang. My helper also cut the beef wrongly and thus it looses the bites to it.

Now, I must ask JY for her version. In the meantime, I think we have had enough of red meat. Time to switch to white ones. After this festive period, we will need to switch to be on a green diet. hehehe. Recipe adapted from The Best of Singapore Cooking.

What you need:

A
1 tbsp ginger juice
2 tbsp light soya sauce
3 tbsp dark soya sauce
1 tsp pepper

B

1 tbsp sugar
1/4 tsp salt
2 tbsp vinegar

C

2 tbsp cornflour
3 tbsp water

D

1 tbsp sugar
6 slices of ginger

E

8 cloves garlic, lightly crushed
10 shallots, cut into halves

F

2 star anise
1 stalk lemon grass, bruised
1 cinnamon bark

900g beef brisket, cut into cubes
285ml water

Method

Marinate beef with A for an hour.

Heat wok and brown D. Add in E and fry till fragrant.

Next add F, beef and B and stir fry over high heat for 10 mins.

Add in water and let it boil for another 10 mins.

Lower heat and let it simmer for 1.5 - 2 hours till meat is soft.

Bring heat up and add in C to thicken the gravy.

Serve hot with rice or noodle.

Just love crowds

Lunar New Year period is generally very hectic but in good sense. It is a good "excuse" to meet up and bond especially those whom we only meet once a year.

Married Singaporeans generally have very busy schedules. Either it is a back to back tuitions/enrichment classes for the kid(s) or those precious weekends are for the jet setting parents badly needed to spent time with their kids.

Thus, for a gathering to happen, a great deal of compromise is needed. When I heard that the system is trying to do away with examination for the Primary 1 & 2. It brought a sense of relief. My mind straight away channel to parents needing to stop sending their K1 & 2 kids to extra lessons just to "catch up" when they hit the mainstream school.

I also lament a sigh of "damns", my little one misses that. Yah, she is in Primary 1 this year and she has to do examinations!!!!

Whatever it is, I simply pity school going kids in Singapore. I also have sympathy for the parents too. Yes, I am starting to feel the pressure as my son will be doing his FIRST National examination this year and I was told that he has got only 5 months to buck up. Haiz.... When L came by for a visit last afternoon, she will understands what I am going through on a day to day basis (mind you, I am definitely a laid back mom but my rules is that he needs to do a little revision each day).

Enough of blabbing.... We are having KT and her family over for dinner. Boy I do misses KT's hearty laughs and my kids do miss hers. (Unfortunately, the kids couldn't make it). Was told on Wednesday that we will have three surprise guests joining us as well. Now, I have to have second thought on the menu.

Usually I like to have a theme for a party but this time round, because of the outbreak of rash (yes, it is intensifying badly of late). I really lost the mojo to search for recipes.

Thus I will have a "rojak" theme. LOLz.

My fridge is constantly stocked with Kim Chi. Yes, home made ones and air flown from Korea. K always courier a huge box over around Christmas time. After sharing my huge loot with my family, I am still left with a big bag of it. Thus, I decide on Kim Chi Fried Rice. A dish that I enjoys alot and now my guests.



The next dish is Cold Tofu with Peanut Butter Sauce. Hahaa... when I told my hubby that I will have this on the menu, he gave me a strange look. I was actually thinking more in line with the spicy rice that we are having so something cold might be good for the palette.

Peanut butter is a hot favourite for my daughter and hubby, so why not. My guests enjoyed this dish tremendously. Even M, who is an Italian love it.

Recipe was taken from Didally.com. Thanks so much for sharing.



Now, as we are having quite a number of male guests. I thought some red meat might fill their tummy better. So how about Stir Fried beef fillet with onions? I recalled mommy used to cook this for us too.



(sorry picture was badly taken as this dish needs to serve hot and the guests just arrived) I also longed for 3 Cups chicken (三杯鸡). Each time I sampled this in different restaurants, they always taste different. I never really find out which one is authentic.

Nevertheless, I took the recipe from My Kitchen, My Laboratory as I always finds her recipe accurate enough not to fail. Thanks my friend, it was really good.

Note: I took A's advice and lessen the water and it cooks beautifully.



What you need:

1 kg chicken, chopped into fairly large pieces
50 ml sesame oil
1 tbsp garlic, coarsely chopped
5cm piece ginger, sliced
5–6 stalks spring onions, cut into 4cm lengths
6 pieces dried chillies, soaked in water for 10 mins (de-seed the chillies. If you can take the fiery spiciness, can leave the seeds in)

Marinade

1 tbsp onion oil
1 tbsp premium soya sauce

Seasoning

1 tbsp dark soya sauce
60ml premium light soy sauce (I used less salt version)
100ml Shao Hsing Hua Tiao wine
1 tbsp sugar or to taste
100ml water * (I reduce it to 70ml)
1/2 tsp salt or to taste

Method

Marinate chicken with the marinade overnight.

Fry garlic, ginger, half portion of spring onion and dried chillies in sesame oil till fragrant.

Add chicken and fry for another 1–2 minutes.

Pour in seasoning ingredients except salt. Cook over medium low heat until it comes to a boil.

Reduce the heat and simmer covered for 30 mins. Then set lid slightly ajar and continue to simmer for another 15 mins or so. Stir occasionally while simmering.

When the gravy has been reduced, add the rest of the spring onions.

Season with salt.

Dish out and serve.

***** Enough of meats, we needed some greens for a balanced diet. I am going to keep it light and simple.

Bok Choy and shitake mushroom look simple enough. LOLz.



As for dessert, I went for something cold. Afterall, it has been really hot. I really like this dessert, it goes very well with the chocolate custard.

I am definitely going to make this Orange Jelly with Chocolate custard again.



(adapted from Gorgeous Desserts)

What you need:

Jelly 2 litres of fresh orange juices, sieved (I used mandarin oranges)
2 sachets of gelatine
2 oranges (segmented with skin and seeds removed)
3-4 tbsp sugar

Chocolate custard
400ml milk
4 egg yolks
90g milk chocolate
150g dark chocolate

Method

Bring to boil the orange juice and reduced the liquid to 1.2 litres.

Used a little orange juice from the pot and add in gelatine. Wait till they bloom.

Add a little more orange juice and stir till the gelatine dissolved.

Pour gelatine mixture into the pot of orange juice.

Stir and pour them into your serving glass.

Leave to cool.

Scatter orange segments into the serving glass and chill overnight. (orange segment will float).

For the custard

Melt the two chocolates over double boiler. Set aside.

Bring milk to the boil and whisk in the egg yolks. Pass through the sieve into a bowl.

Pour into the chocolate mixture and stir till it is well blended.

Pour the mixture back into the pot and continue cooking till it thickens further.

Cover and leave to cool, then chill.

Before serving, add the custard to the jelly.

Garnish with either chocolate shavings or fruits.

***** I am truly glad that my guests enjoyed the dinner very much and it was good to see them with second and third helpings. The night ended beautifully.