Skip to main content

TV To Table

Just the other day, I was watching Chef at Home and the guy on the tv started frying up some potatoes. Princess and I looked at the tv for a while and then at each other.

Princess: "Mommy, I wish I can have some of that fried potatoes."

Me: "Yeah, I wish for some too."

Then after a while of staring at the tv, the chef, Michael Smith, poured some garlicky dressing over the pan-roasted potatoes.

Princess: "Noooooooo ... That is yucky!"

Me: "Yeah, way too much garlic for me." I am no vampire, but one whole head of it??!!

Princess: "Mommy, can you make the potatoes for me without the yucky sauce (referring to the dressing)?"

Me: "Well, I do have a bag of baby potatoes ... "

20 minutes and many splatters of oil later, we were happily munching on the crispy potatoes. Princess ate hers with her favourite mayonnaise and we ate ours with the reduced garlic version of the dressing.


  1. Is that potatoes? The sauce is so black I can't tell what it is haha!

  2. Haha, I was wondering to post that picture or not initially. It is potato (new potatoes to be exact) but they were deep brownish colour which is not visible under the poor lightings. -.-'

  3. new potatoes??? Hmm i'm very ignorant, don't know there's such.

  4. This is what I found: New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and unlike their fully grown counterparts, they keep their shape once cooked and cut. They are also sweeter because their sugar has not yet converted into starch, and are therefore particularly suited to salads.

    The ones I used are not longer than my little finger.


Post a Comment

Popular posts from this blog

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

Rosemary Cuttings

I think I am really bored with life. So bored that I am trying my hands are transplanting my rosemary plant! This is just after I killed by some mint off-shoots recently by transplanting them. I have black fingers, I think. Not that I need another rosemary plant. I am just plain curious why some people here are able to root a cutting from a Cold Storage pack . It sounds so easy that it is absurdly unfair. Maybe it is just my lack of technique and common sense when it comes to plants. Here's a link that I found helpful about transplanting rosemary . Seems that the chances of success for my transplanted rosemary doesn't look high. I didn't dip it in rooting powder (!!??), I transplanted it in medium sized container, and the soil is of highly questionable source (don't ask). Well, if the little fellow didn't make it, you will hear of it here soon.

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