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Post-meditated Pumpkin and Mushroom Soup

I cannot help but notice that recently the trendy words that seem to flood the wellness media always carry words like “self-care”, “meditation”, “gratitude”, and even “mindfulness” has been thrown in for good measure. Yes, all these single-word suggestions sound good. We all need to know how to take our stress level down a few notches at a time when we need to keep our face masks up.  So when I read the news about a nail being found in the pumpkin mushroom soup of an unidentified Asian passenger on board our national carrier bound for Auckland, imagine my dilemma. Should I feel grateful that my previous soups on board were served without any nails? Or should I feel grateful that I could not afford to fly our national carrier often enough to be served soups which might actually have carried nails or other specials in them? As you can see, I am pretty new to this wellness speak and hence very confused about this “gratitude” aspect of the trend.     Like any dutiful social m
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Comparing Banana Breads

Most of the times, at least for the logical people, baking is the last thing on their minds as who would want their kitchens filled with hot air churning out from the ovens  in the land of eternal summer? If not for  those limp and blackened bananas sitting in their Tupperware coffins, dawdling towards its expiry, I would have happily nodded my head in wholehearted agreement. These banana were long gone their prime time for smoothies but these were ironically the best state to make banana-anything. If my helper was still around, I would have happily asked her to make those arteries-clogging Jemput-Jemput (aka banana fritters), unfortunately, she was not. So I cranked up my oven to 180 degC and got down to work. I have made banana bread many times with the recipe from Joy of Cooking ('97 edition) and was quite happy with it. So when I realised that JOC came up with a 2019 edition, I knew I need to get my paws on it ASAP and try out that version of Banana Bread.  So thanks to

Conversation With A Pre-Teen

Conversation #36845 Princess: "Mummy, what's this in your phone's photo gallery?" Me: "Oh, that's my 杏仁茶(Chinese Almond milk drink)." Princess: "It looks like my slime." Me: "..." I still cannot phantom the joy of playing with slime. This was indeed my precious homemade Chinese almond milk which I had to rationed carefully since I had made only a small quantity to try out. There are plenty of recipes out there, and me being me, I just bought a bag of Chinese almonds (南杏) and just winged it without any measurements. I am beginning to cook like my mum, with whom I am forever exasperated when I try to coax a recipe of my favourite dish out from her. So now I am equally unable to give a recipe here. Sigh ... I guess I am really my mother's daughter. But I will not leave you in the lurch. I made this Chinese almond milk based on this  video from YTower Cooking Channel , so go check it. The method is so easy and the result

New Year, Old Me

When I was still in school uniforms, I was told about something called new year's resolution and was even encouraged to make these silly statements about what you want to achieve in the new year. That is all fine and good, except that they forgot to tell me exactly how should I go about achieving it. Needless to say, there was no improvement in my life in any meaningful way. So I learnt early on in life never to trust well-meaning adults who gave only the intro but left out the nut-and-bolts of what they say.  The year I finally finished my formal schooling, someone whom I met at a casual gathering after new year ran out of conversation topic and decided to ask: "So, what's your new year's resolution?" He looked expectantly at me, hoping that I would pick up the conversation ball and keep it rolling. He was a nice guy but he asked the wrong question. "My new year's resolution is not to have any resolution at all!" was my reply. We blinked at each o

Salmon Teriyaki Don

What do you do with a princess who could not get up from bed in the morning? The answer is quite simple actually. Either fry up a batch of bacon or cook a comforting bowl of salmon teriyaki don. Once you are done cooking, just leave the bedroom door ajar and let it do its magic. Who can resist the smell of smoky bacon or savoury-sweet soy sauce? Princess was out of her room before her bowl even landed on the dining table.   I put this dish together in under 30 minutes from start to finish. Easy right? Sure it is if you define finish as the bowl landing on the dining table. However, for most home cooks, finish including putting away the last rag/dish towel/cleaning cloth after you scrub down the whole kitchen. And for you information, teriyaki-anything is a messy affair. The sauce spits at you and splatters everywhere. Sometimes you get more sauce on your stove than on the pan.  On this hot and humid island, the question I kept asking myself is why bother cooking when there a

Princess Bento #10

Princess brings a lunch box to school every morning. But why haven't you seen that many of them? Well, we had a change of management and the new manager didn't really like to take photos. The previous manager (which is yours sincerely) will only crawl out of bed after 7am, so by then the lunch box had already been packed and bagged. This morning, I decided to drag myself out of the duvet and crawl into the kitchen to help with the food prep. Hubby was already almost all done and hence I managed to steal a snap before it went into her lunch bag. Mix grains rice with spring onion omelette, sesame ginger chicken and stir fried greens. Princess is having Higher Chinese composition writing exam for the first time today and I am just wondering how it will turn out since I had left her to pretty much to her own. This mama has been too lazy. 

Spinach and Mushroom Quiche

My first attempt at quiche making was back in 2006 . To put it kindly, back then my cooking skills was still in the making. My tart looked better than my quiche, which would be better off be called a pizza.  Ten years later, I am happy to report that things are somewhat different around my kitchen. Although some things, such as inability to follow a recipe or to roll out a decent pie dough, still remain the same. This was dinner last night for our princess who wanted something different for a change. Since I had a carton of half and half sitting inside my fridge screaming to be used, this ticked all the boxes. The pie crust recipe comes from The Joy of Cooking . The book version called for half shortening and half butter, but I changed to all butter as in their website. I only found out that they had a website this morning! The problem with making short crust pastry in a climate such as Singapore is that the butter melts almost instantly once out of the fridge. I had to