Pork jerky

ahgoodfood

Bakkwa, or pork jerky is served in households when guests visit to welcome the Chinese new year. Amongst cookies, candies and drinks, pork jerky is as ‘munchable’ whilst visitors chat to catch up on the goings in the past year or forthcoming happenings.

Deco to welcome lunar new year

To welcome the new year, I’ve started to bake pork jerky, as queue at stalls would be long, not to mention the price would have raised due to the festive season.

365 ‘fu’ happiness all year round

Ingredients

1) 250 grams of minced pork, get the fatty part so the pork jerky will still be juicy after baking.

2) Sugar (3 tablespoons) honey (1 tablespoon).

3) pinch of salt and pepper

4) Oyster sauce, light soya sauce, fish sauce (1 teaspoon each).

5) Optional – cooking wine, I’m using sweet port wine (1 tablespoon).

Method

1) Mix all ingredients in a…

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Pandan log

ahgoodfood

On the eve of eve, I’m getting ready to welcome the holidays season and baked pandan log cakes to get into the Christmas mood.

Spotted a green marrow in the garden. Ready for harvesting next year, 2018.

Ingredients & Method

1) Separate 4 egg yolks from white.
2) Add 40 gms sugar n beat with yolks
3) Add 30gms veg oil to beat till pale
4) Add 40gms coconut milk to beat together.
5) Add 1 teaspoon vanilla extract & 1/2 teaspoon pandan extract, beat altogether. Sieve in 60gms flour n 20gms corn flour.

6) In a clean bowl n cleaned beater, beat the separated egg whites
7) Beat in 40gms sugar, 1/2teaspoon cream of tartar till stiff peak.

8) Fold egg white mixture into egg yolk mixture. Drop pan containing mixture to release air bubbles.

9) Line baking paper on baking tray. Pour cake mixture into cake pan. Drop the…

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Unplanned Kyoto

I’m excited to share this unplanned last minute trip. 2 oldies bought tickets, just 2 days before travel. We looked up hotels and sights to visit the day before travelling. We were confident because it’s Japan (everything works) and we were game for anything and there was no specific itinenary.

Light packing for 1 winter week was done hours before travel. On Sunday night after sending son to his University dorm, we took the public bus to connect Singapore MRT (mass rapid transport) to the airport. Timing was great, we arrived 2 hours before flight time, caught the red eyed flight and were on our way to Osaka.

The positives were no plans, no rush, no expectations. We fumbled through Osaka int’l airport, hired a WiFi portable router, used a recommendation and hopped on the airport limousine direct to Kyoto.

There’s toilet facility on the bus (so relieved).

First sight – Nishiki market

As the hotel was not ready till 2pm, we went roaming around Nishiki market. Tried so many fascinating finger licking food eg baked sweet potatoes.

Finger licking sweet potato

We reccee the neighborhood for best next meals. Ramen, tempuras, okonomiyakis.. desserts. We registered them all in our brains – to NOT forget to eat.

Ramen dinner

Also we were close to Takashimaya,Daimaru ..SogoTokyu hands. Lots of eateries, lots of big shops.

Matcha gelato

Day 2

We decided on visiting the famous Kyoto bamboo forest after breakfast in the hotel.

hotel breakfast 😋

We made our way via the tram to the bamboo forest. A beautiful ride through a Japanese neighborhood.

Arrived around noon in Arayayamshi bamboo forest – it was as spectacular as before.

Rode on the pink tram – Randen.

Next destination – the golden pavilion, so majestic.

Of course, we didn’t miss our tea break in a famous teahouse in old fashion Gion, leisurely with no specific itinenary.

Almost within an hour after tea, we were walking around Gion, looking out to have okonomiyakis dinner. Superb – this is totally made of vegetables so we weren’t guilty about eating too much.

Although we bought unlimited travel ticket on Kyoto public bus and were tired, we’d rather walk home as we ate too much, to enjoy the night breeze and buzz in Kyoto streets.

Day 3

Today we were temple hopping, all set to visit as many as time and energy allowed.

First stop – 24 hour joint for breakfast, full set meal with raw egg on noodles.

A set meal

Raw egg on noodles

First was a zen temple with sand and rock formations

Lunch was on temple grounds, plain but delicious tofu udon.

Delicious tofu udon

We visited a 2nd temple built with zero nails used in the building – an architectural marvel.

The 3rd temple and probably last for the day – beautiful Koizumi temple.

Tired and hungry – joined a long que for yummy tempura don – one of the most delicious 😋

Tempura with most of everything

To be continued – day 4 of Kyoto and then a train ride for 2 nights stay in Osaka in my next blog. Till then cheers and goodnight. 😴😴

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Lentil stingray curry

Last year, she brought a packet of lentils home during university summer vacation, claimed it to be protein rich but I didn’t know how to use it.

This year, she did the same, airflown from Ireland so instead of wasting the 2 packets, I paired with a kilogramme of stingray and decided on cooking lentil stingray curry.

Ingredients

Curry powder，assam juice, stingray, bowl of lentil, eggplant, okra, tomatoes, bay and curry leaves, ginger and chilli padi.

Method

1) In a wok, heat some oil – add curry powder and lentils. Fry till fragrant. Add in curry and bay leaves.

2) Pour in the assam juice (made from Assam pulp and water) and another liter of water to prevent burning.

3) Let the lentils simmer till soft, then add in the stingray pieces. Add some salt and sugar for enhanced taste.

4) Cover with a lid to cook the stingray pieces. Add more water if the curry thickens much.

5) As my wok is too small, and I didn’t want the stingray pieces to break up or disintegrate with too much stirring, dish the cooked stingray into a bowl for serving later.

6) Now, cook all the vegetables – stir in the okra, eggplants, and tomatoes.

7)  Yummy dinner of basmati rice, stingray and lentil curry. Well deserved and of great  nutritional value.

 

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2nd homecoming – day4

On this short trip, it’s our final day in Wenchang, Hainan China. There’s no tourist sightseeing, we’ve had homecoming feasts both in Twa Bei Swee (maiden ancestral home) and Siang Hong Swee (husband’s Foo ancestry village).

Hwee Boon – bustling town

Today it’s free and easy, we intend to immerse with the locals, shop and eat street food in Hwee Boon bustling town.

Locally made electric car

Shops selling electric cars, vegetables or grains coexist and line the streets of Hwee Boon.

This shop makes rice by separating husks and grains.

We couldn’t wait to eat the famous authentic Hainanese beef noodles, available in dry or soup versions. Being gluttons, we had third bowls of pork intestinal noodles.

After a bit of shopping, we sat for tea. Hainanese tea houses, full of chatter and activity.

Soon, we were hailed via WeChat to go back for lunch. My niece had single handedly home cooked a spread. She knew we’ve been having Hainanese chicken rice, instead she cooked chicken soup with coconut juice.

Steamed fish, chicken soup using coconut juice, sea shells, bamboo shoots and eggplants

After lunch and a bit of siesta at home, we went back to the bakery where we were having tea to collect some Hainanese pastries (ee buah) ordered for Singapore.

We had some cool desserts for tea.

The energy spent walking on the streets of Hwee Boon under sweltering hot weather didnt require the amount of food and fluids  we replenished. We were just being gluttony.

I also managed to do abit of souvenir shopping ahead of X’mas hehe. My daughter found herself a pair of clogs useful for hospital surgical rooms. We were happy to have spotted some clever buys.

Soon, my niece hailed us home for dinner, it’s chicken soup in coconut juice once again to beat the hot weather and salted steamed chicken using hands to tear.

Thank you for the warm hospitality and welcome.  We will be back.

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2nd homecoming – day3

Today we are visiting the Foo village which is called Siang Hong Swee in Hainanese.

We will be driven for about 2 hours from Twa Bei Swee (my maiden ancestry village). The  purpose of these homecoming trips is to acquaint my children with their roots.

To locate Siang Hong Swee, lookout for this primary school. Caretakers Suan and wife will wait by the school to bring us into the village.

First glimpse of the village – it’s very sparsely populated as most families have migrated out to seek better lives, that the houses are mostly empty with overgrown plants.

We had arranged for prayers to the ancestors which caretaker Suan had kindly organized.

Lunch was delicious with home cooked Hainanese chicken rice and lots of vegetables dishes.

Caretaker Suan does a lot of groundnuts farming, rice planting, and chicken rearing.

Soon, it was time drive back to Twa Bei as it was blazing hot so we cancelled sightseeing and took refuge in the aircon car. We collected our bags as we were gonna spend 2 nights in my niece’s luxurious home in Hwee Boon town. See you again soon – Twa Bei countryside.

Hwee Boon Xi, nearest town to Twa Bei Swee (countryside).

After settling the luggages and a quick shower, we were out to dinner. This time it’s hot pot duck and chicken. It was still blazing hot although the sun has set and for the first time I saw many topless men diners whilst hotpotting.

The homecoming trips have been cultural experiences for us parents too, assimilating their progression from a socialist to a semi capitalist society, enjoying mostly the sounds and hospitality from our relatives.

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2nd homecoming – day2

This day, coincided with the dumplings festival day, which falls every year on 5th day of 5th month in the Chinese calendar.

We were given a lot of dumplings by relatives

We were in the village of Hainan for the 2nd time this year and today we’re throwing a feast to celebrate homecoming. It’s also a public holiday and youngsters who are working in Haikou city have returned to the farm to join the reunion feast.

Couldn’t wake early to go marketing but helped in the food preparation

There were lots to do, from feeding the chickens, to killing and cleaning and boiling to make Hainanese chicken rice.

There was chopping of garlic and ginger and mutton (goat) to make Hainanese mutton soup.

Soon, a feast of 2 tables alfresco style under the trees was ready.

After lunch, each to their own activities.

The kids rode on motorcycle to tour the farm.

Others took the chance to have an after lunch siesta.

Another group went to the beach and bought ice cold desserts for all in the farm.

I was stuck to a table to make the foursome for a game of mahjong.

Soon, it was dinner time, and there were lots of leftovers. Once again, 2 tables, 1 for the gents and other all the ladies.

We had fresh fruits after dinner.

Life on the farm is refreshingly idyllic compared to the humdrum of fast paced city life. We were invited to come back often by the relatives, and they welcomed us to stay more nights on the farm. Thank you for having us.

 

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2nd Homecoming – day1.

For the second time this year 2018, we went visiting Wenchang, Hainan China. This visit is for specially for our 3rd daughter and youngest son who share the same birthday and are only free now to travel. So we brought them last Sunday on their birthdays to connect with their roots.

There was great welcome, warm hospitality and much feasting.

1) After being picked from the airport, we headed to lunch in a famous restaurant and it was Hainanese chicken rice feast. Yum – though the chicken flesh was tough and stubborn we enjoyed much.

Other accompanying dishes were yam shoots, spinach, and omelette.

2) After lunch, we headed to the Village where we would spend 2 nights in my nephew’s home, which has air conditioning in the bedrooms. My daughter who has just returned from Cork, Ireland was developing a migraine from the sweltering heat.

3) Soon, a second nephew suggested tea in a nearby town, and we were game, for tea is a favourite pastime for us in Singapore too.

4) Meanwhile, the first nephew together with another couple (3rd nephew and wife) went out to town to shop for dinner. So thankful to them to be so welcoming and organised to our needs.

5) After dinner, whilst we sat around catching up with my 5 nephews’ families and 1 cousin’s family, the nephews had a game of mahjong.

We headed early to bed as I intended to go marketing the next morning as it dumplings festival day and I was going give lunch and dinner treats as homecoming feast.

 

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Thai sour fish curry

The daughters from San Francisco have acquired very strong flavor tastebuds (from dining out often) that my home cooked taste mild to bland.  So they will ask to top additional spices or hot chillies for that added oomph.

Venice Biennale 2018 Singapore pavilion, lights setup by my son

Today’s menu is gonna be so tasty and appetising that the girls will not need to add spices to spoof it up.

Ingredients

1 whole snapper fish, eggplants, okra, tomatoes, south Thai fish curry paste.

Method

1) Prep the ingredients, wash and cut up.

2) In a wok, boil about 0.7 litres of water. Add curry paste, I’m also adding a tablespoon of assam pulps, kiffir lime leaves and sugared ginger cubes for enhanced flavor. When curry gravy is boiling, add fish fillet piece by piece.

3) Let it simmer till fish pieces cook through.

4) Dish out into serving bowls. Do not overcook the fish by leaving in the curry, for the fish pieces will disassemble.

5) Add eggplants to curry, boil.

6) Then add okra to curry, and tomatoes. Cook lightly.

7) Plate up and serve, individual portions.

8) Reserve these for another day.

9) Credit to the premix curry paste, it’s truly spicy, sour and pairs incredibly well with rice. Cheers to super tasty food.

 

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Braised e-fu noodles

ahgoodfood

This morning I could find yellow chives in the wet market and there’s a can of straw mushrooms at home. Together with a packet of ‘Hongkong’ noodles, I’ll create a dish served as longevity noodles during birthday banquets.

During the recent surprise birthday party for husband, this longevity noodles dish was served.

Ingredients

E-fu noodles, yellow chives, straw mushrooms, garlic, coriander. For the sauce mixture, tablespoon of oyster sauce, tablespoon of soya sauce, some pepper, sesame oil, 2 teaspoons of sugar, juice from can of straw mushrooms.

Method

1) Prep the ingredients.

Slice the straw mushrooms.

Cut the yellow chives 2 inch length, wash and drain dry for use later.

Mince the garlic, and cut the coriander.

2) In a wok of boiling water, scald the noodles to soften and half cook it.

3) Drain the noodles, set aside for use later.

4) In the dried wok, heat some oil…

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