dimanche, novembre 16, 2008

Magret de Canard Sauce Balsamique-Miel

Duck Magret in a Balsamic Vinegar-Honey Sauce

Nothing special about this dish though if you love duck, the magret was succulent and goes well with a sweet and acidic sauce like the one I've made to go with it. Basically just red wine, fond de veau, balsamic vinegar and honey. I've also marinated the skin of the duck for a few hours with some 5-spice powder.

French Pan-Fried Potatoes with Garlic and Parsley

Served it pink with Pommes de terres à la Sarladaise and French Beans with garlic and olive oil.

French Beans with Garlic and Olive Oil

Fried Vietnamese Spring Rolls - Imperial Nems

Fried Vietnamese Spring Rolls (Nems)

I ate my first Fried Vietnamese Spring Rolls (Nems) in Paris more than a decade ago. Made my first Nems with my Chinese hostelmates (including the young man who now runs the Pho Fans - Viet Bistro in Shanghai). Since then I try to make them whenever the fancy strikes.

Dried Rice Paper

The recipe is really simple and the only labour comes from rolling the Nems, but it's well worth it since the whole family loves them.

Before being deep-fried

Vietnamese Nems :

Rice Paper (to be immersed in hot water till soft - and only just before being filled)
Minced Pork
Crab meat
Prawns (deshelled)
Onion (diced)
Carrots (julienned)
Bean Sprouts (optional)
Mung Bean Vermicelli (Tanghoon)
Black Fungus Mushroom
Egg
Salt
Pepper
Light Soy Sauce
Dry Sherry
Sesame Oil

Oil for deep-frying

Garnishing :

Salad Leaves (e.g. Iceberg)
Fresh Mint Leaves
Fresh Coriander Leaves
Fresh Laksa Leaves

Nuoc Cham Dipping Sauce :

Nuoc Nam
Garlic (minced)
Carrots (julienned)
Chilli (julienned)
Lime Juice
White Wine Vinegar (optional)
Sugar
Plum Sauce (optional)
Water

The Filling

Marinate the meat etc for a few hours. I would put everything together except for the sprouts - only to be used as one fills up the rice paper.

I would also do the dipping sauce in advance, giving the ingredients time to really give flavour to it. It should be fresh, salty, acidic and sweet at the same time.

I would fry the Nems in 2 separate times as the rice paper skins take a while to cook and they do stay crispy for a longer time when they are fried twice. One way to keep the paper from bursting when being fried is to roll the rolls tightly removing air in between, and also to do them in batches in a frying pan - keeping each roll separate from the other. To cut down on the oil, I often fry the rolls for the 2nd time without oil in a non-stick pan just as I serve them.

It's really yummy the contrast between the hot/crispy Nem and the cold crispy salad leaf used for wrapping it. And the fresh herbs add even more flavour to the whole thing when you sandwich them between the Nem and the salad. Dip into the sauce and eat. If eaten as a starter, you'll need 4 to 5 rolls per person.

Saturday Night Dinner


DC and M are two of Hub's favourite colleages and we have over a few meals become friendly. It is an honour to know that the couple, in spite of their busy schedule, enjoy dining with us and we in return thoroughly enjoy their company.

DC is the man behind the Ferrari California and is grace, style and culture personified. I love listening to him talk, he is interesting, intelligent and funny. Like us, the couple come from different cultures - he's Italian but grew up in France; she's Dutch but speaks several European languages fluently. Most people enjoy the comfort that comes from living with someone who is from their own race, culture, religion etc. I belong to those who enjoy the challenge and life-long learning and exchange that living with someone very different (and yet not so finally) brings. The couple is beautiful to look at and I adore M, she's pretty, intelligent and so very sweet - especially with the children. Knowing that Eldest Son is a fan of the F1 pilots, she kindly asked the pilots themselves for a signature on behalf of the boy.

Dinner was to be a fusion affair. We started out with Foie Gras on Toasts liberally accompanied by Veuve Clicquot and Moët & Hennessy Champagnes, continuing with Vietnamese Imperial Nems that were a hit with everyone young and not so. We had Grilled Duck Magret with Balsamic Vinegar and Honey Sauce that I served with French Pan-Fried Potatoes with Garlic and Parsley, as well as French Beans in Garlic and Olive Oil.

For dessert, knowing that DC is no fan of exotic sweets (he nearly choked on the Black Glutinous Rice in Coconut Milk that I served him during our last dinner), I made a dessert that straddled both France and Italy - Millefeuille with Mascarpone. The Hub liked it so much he insisted I had to make it again for lunch the next day.

We were exhausted by the end of the evening (actually early morning) but went to bed feeling really happy and satisfied. The Hub made a movie date with them for the coming week as they are all movie fans, yet another thing besides France, Ferrari and love-for-food that we have in common.

vendredi, novembre 14, 2008

Ladies' Night - Mama Mia!


Much as I insist that housewiving is a tough job and that we deserve a separate pension scheme, tax break, paid holidays and so on, I must say that I am often uneasy about leaving the Hub alone with the kids and running off to enjoy myself. The guy works long hours and doesn't get to see us much - it seems cruel to have him return home to no hot dinner and a bunch of screaming kids.

But I do need an occasional break from the family after "office hours" (housewiving as we know is a 24/7 operation) and it does do the Hub some good to have the kids to himself from time to time. You know what they say, a man usually becomes a father when he acts like one. If the guy's only good for bringing the dough home (though that's the major part of the job description), we do not need to have him around and I'd rather be living with my mom and let her do the housewiving.

In this spirit, the PTA organises a Ladies' Night once a month and if the Hub's around (and available for earlier dismissal from work), I would try to make it. He would still try his luck and ask if I could get dinner ready before he returns and I will gently remind him that it wouldn't be my night off if I had to cook dinner etc, would it?

Our last Ladies' Night was held at the cinema. We went for the English screening of Mama Mia! at Victoria Cinema - currently the only cinema in Modena screening a weekly movie in English. You don't really get a chance to talk or interact when watching a movie - but I guess the fact that we made an appointment to go watch it together = doing something together.

It would have been better if we could have had a drink either before or after the movie, but it was a Tuesday night in a school week so nobody could afford the time. Anyway, R, Rb and myself (all Scorpions) did try to liven things up a bit by offering those who turned up a piece of our joint Birthday cake - a very good Saint Honoré by the way. Only we didn't have a lighter (at least nobody smokes) and we had to sing, cut and eat in like 5 minutes flat. Still, HAPPY BIRTHDAY TO US!!!

Forever 21

R and myself missed out on the start of the movie (had to clear up) and couldn't even get to our allocated seats. But we thoroughly enjoyed the movie which was based on the famous Broadway musical of the same name. I love Meryl Streep and Pierce Brosnan (of my old favourite Remington Steele), Greece and of course all the old ABBA songs. N sang through the film, boy, was she one great fan. The next day, I must say, I was so inspired I went on the Net and ordered the new ABBA Singstar game for PS2. Now I'll need to hunt for the mics. So that me too I'll be able to sing. R said maybe we should dress up in the ABBA costumes and do a party ourselves :-). Didn't think those tight shiny stuff would flatter my dumpling figure so maybe not.

Did I mention that almost all the female teachers of the school were also at the cinema that night? This is how much of a small world Modena is. At least if the kids didn't do their homework that evening their teachers would understand why.

jeudi, novembre 13, 2008

Squid Ink Wholemeal Bread

Squid Ink Wholemeal Bread

I've been thinking about the Squid Ink bread I ate recently and since thinking about it is not going to make it appear magically in my kitchen, I set out to make it myself. Not a good time of the year, of course, to try to make bread dough rise since it's so cold, so I've had to work a bit on creating warm places. Especially when I do not have a bread machine.


But voilà my own Squid Ink Wholemeal Bread with Toasted Sesame Seeds. It is black as sin, a little too salty but moist and nice. Something to offer my guests when they come for dinner on Saturday. If it lasts till Saturday, of course.

Arrivederci CL!

Lieu de RdV

I knew even as a teenager that I wanted to spend my life travelling and living in different parts of the world. If I hadn't gotten married, I would have realised this dream as a career Diplomat. With the Hub, I am living it as an expatriate housewife.

One setback about expatriate living though is that wherever you go, you make friends and then have to either leave them behind or watch them leave you.

Cold Tofu with Tempura Sauce

Last Summer we had to bid farewell to Catherine and Elizabeth and this month, we'll have to say goodbye to CL.

Fried Soft Shell Crab

G, E and myself lunched with her this afternoon in the hope that after her departure, we may occasionally be remembered when she er eats Japanese. Not that the meal was that memorable, but I hope my our company was.

The Girlfriends

It rained non-stop. I'm surprised she didn't tell me once again that it rained each time she saw me. Rain = fortune, OK.

Tempura Seafood Udon Soup

I wish CL and her family all the best in the future and a very safe trip home. And hopefully we may meet again soon. Maybe in Penang?

When shall we meet again?
In thunder, lightning, or in rain?
When the hurlyburly's done
When the battle's lost and won.


Macbeth Act 1 Scene 1

lundi, novembre 10, 2008

Finali Mondiali Corsi Clienti 2008

Finali Mondiali Corsi Clienti 2008

We attended our first Finali Mondiali last year. It's the same thing this year though maybe a little less crowded since we've only won the Constructor Title.

Trucks and Tents for Ferraris, VIP Reception

The Finali Mondiali is an annual Ferrari event organised at the end of the F1 Season just for its clients (thus Corsi Clienti). Ferrari makes beautiful and powerful cars - but you have to find the roads to drive them on. So the company gives its faithful, exciting and very rich clients the occasion to race like F1 Pilots on its own lovely track in Mugello. These people get to bring out their pets cars and show the others what they could do with them. And then common folks like myself get a chance to admire many many Ferraris old and new all in a go. You know, live the dream etc.

Pit Lane

We didn't attend all four days of the races, Hub had too much work to do. He was invited to the Gala dinner on Saturday and didn't want to attend it at first. So what if you get to rub shoulders with the rich and famous. Especially when you're not rich or famous.

Example of Race Planning for Sunday

We would however attend the Company President's private lunch on Sunday. Because Hub had work to do. And it's nice having a family outing at the races. As it is, because of the kids, I have not been able to attend any of the races during the F1 Season.

Then Hub decided to work on Saturday as well. Get certain important partners to come from other parts of the world to talk business. Know that except for the VIP tables, it was normally free seating. But the Hub made sure that his table had place names on it. He had a few meetings at Mugello the same afternoon so he booked us room at the country resort. Must say it was sweet of him to offer to bring me to the Gala.

Lounge area of the Gala Dinner

I believe that there were about 400 people at the Gala. The VIP parking was full of Ferraris and other expensive cars. The women were in evening wear and finely decked out in pearls, gold and diamonds. There was free flow of Prosecco, juices, canapés etc to start. You mingle and make small talk - with the top of the hierarchy in Ferrari, with suppliers and other partners who make it possible to make the cars, and of course with the clients.

Dinner was a sit-down affair. There were gigantic flat screens all over the room so that you couldn't miss anything no matter where you were seated. Todt, Schumacher, Kimi and Massa were there. So were other pilots and winners of other races (e.g. 24H du Mans). A's handsome hub even went on stage. He unveiled Ferrari's new car, a limited edition collector's Spider called the 16M to celebrate their 16th F1 victory. Only 499 such cars would be constructed. Only for the most exclusive of clients - so no wider launch's to be made. Hub worked through his dinner too.

We started with a delicious Raviolotti di Pecorino e Pinoli con Verdure di Stagione. It was followed by a melt-in-the-mouth Fondente di Vitello Brasato su Purea di Patate. Since no other courses were in sight, I had to accept second helpings. Maybe very rich people do not eat alot. R did tell me that when she was invited to the Plaza Athenée in Paris recently, they only drank water.

Dessert was offered in a buffet - outside. So that you could enjoy a display of fireworks at the same time. Fireworks that would put what you get on the 14 Juillet to shame. Ferrari's clients deserve the best.

But the Italians still do not know how to do dessert. I tasted a spoonful of some chocolate mousse and left the rest of the glass alone. It was painful seeing a table full of pretty desserts and not eat them because they were not good enough. Moved back into the lounge for coffee. Mmmm...chocolates. And then I saw macarons. Couldn't believe my eyes. Wow. The owner of the catering company saw the Hub and came by to tell us that they came all the way from France. No wonder they were edible.

For the Gala, I may not have worn Chanel or Prada (like the Hub said, we must be the poorest souls around), but I thought I did quite well with a simple beaded cotton Kurta top and a pair of peach/orange trousers in Shantung silk. Plus 10-inch leather boots. Thank God we didn't have to walk alot.

Paddock Nº 11

On Sunday, we were in the Paddock visiting the Ferraris getting ready for the races before making our way to the very top floor of the Mugello tracks for lunch. On our passes, there were coloured stickers and each one in fact represented the VIP events that we were invited to attend e.g. Red for Gala Dinner, Silver for President's Lunch. There was also a yellow sticker but the Hub had no idea what he was invited to and didn't care to ask.

President's Lunch

Hub worked through the lunch talking business. It must be important as even his boss joined in at some point. The Babies behaved themselves quite well and Eldest Son spent most of his time navigating between the different balconies to watch the races, prize ceremonies etc. Schummi drove his Black Nº30 Ferrari FXX round the track and then cruised round in the new California with Todt. I really dig the California. When DC comes for dinner on Saturday I must congratulate him for it. He has outdone himself.

Schummi & Todt in the red California and Montezemolo in the blue one

Like last year, there was a buffet spread. It contained the same delicious braised meat from the night before.


I was happy with dessert though. There was Crème Brûlée. I love Crème Brûlée.

Schummi arriving in his FXX Nº30

I was also happy to be able to wear my Escada skirt at last. And my long strand of Golay pearls. A change from my usual sloppy dressing (which I love). But I gave up on the 10-inch boots. Just had on my normal super flat ones.

We left Mugello after lunch and stopped by the Barberino outlet. Met A in Prada, she has decided to shop instead of lunch (smart girl). All in all a really lovely weekend and mind you, that's only the beginning of celebrations in Ferrari. It's the end of a now old year after all (*wink*).

Monsignor della Casa, Country Resort, Tuscany

Country Resort Monsignor della Casa, Tuscany

I was just thinking that we probably made the mistake of spending 3 weeks in Tuscany 2 years ago just prior to making the decision to move to Modena. After moving here we felt a little "cheated" for Emilia Romagna is nothing at all like Tuscany, the former being rather ugly (see ceramic, prosciutto factories and badly cut-up farmland...) while the latter is charming (e.g. rolling hills, cypress trees and Tuscan villas...). Or maybe Modena is not that sans charme, but found wanting when compared to la Toscana.

I had those thoughts as we had just spent the weekend in Tuscany. In Borgo San Lorenzo near Mugello and Florence. At the charming country resort Monsignor della Casa to be more precise.

If you think about it, my farmhouse in Modena is really quite charming - but not its surroundings. The Monsignor della Casa Country Resort on the other hand has a view that's a real source of pleasure, extending over 200 ha. with huge gardens, a pool, tennis courts, spa, playground, rooms and apartments housed in former farmhouses, stables, barns and of course the Monsignor's 16th Century Villa. The guy by the way was born Giovanni in 1503 and he rose to fame as the Vatican Secretary of State under Pope Paul IV and as the author of Galateo - one of the world's greatest books on etiquette.

The garden outside our building

We slept in a 110m2 apartment named "Fattore". On the ground floor you have a living/dining room with corner kitchen, fireplace, bed settee and bathroom. On the 1st floor there is a double bedroom with bathroom, on the 2nd floor 2 bedrooms and a bathroom. Country-style decoration but modern comforts.

The façade of our rooms

Our problem though was that we have small children and they didn't like being too far from where the parents were sleeping. So we had a bad night, having ended up with 2 children in our bed at some point in the night. We were also a little pissed off as we were ripped off by the babysitter - paying a good 70 euros for just 4 hours of babysitting. Our fault though for not checking prices beforehand, but still, she shouldn't have abused.

The entrance, dining room and corner kitchen

This would be a lovely place to spend Summer in. They have a gym/Spa with jacuzzi, massage and other beauty services. A golf course nearby. And Florence with its museums, restaurants and boutiques is not far away, not to forget the various fashion outlets e.g. Barberino, The Space and The Mall...

The buffet breakfast was offered in the resort's restaurant and had a nice spread of ham, cheeses, cereals, bread, cakes etc. All in all we have spent a very short but pleasant weekend there and hope to return soon for another stay.

Country Resort Monsignor della Casa
Via di Mucciano, 16
50032 Borgo S. Lorenzo
Florence, Italy.
Tel : + 39 055 840 821

samedi, novembre 08, 2008

Chicken Tikka Masala

Chicken Tikka Masala (with one stray egg)

The first time I ate Chicken Tikka Masala I was a student in Paris leading a Chinese-speaking tour group on a weekend trip to London. Eh yes, though I had a scholarship, I still worked (e.g. tour guide, translator/interpreter, part-time language school Assistant...) whenever I could because I enjoyed it and as I had to support Eldest Son who was of course a baby then.

I remember that it was in a highway restaurant. And it was good. Since then I've eaten it in Indian restaurants in London, Paris, New York, Sydney and Stuttgart and have over the years come up with my own recipe for the dish. Hub and the kids love it probably because of its high tomato and cream content. Sometimes it also has a hint of coconut in it.

I have been told that the dish is not really Indian. That the British have adopted it to suit their palate and that it has become their national dish. Good for them.

It's called Chicken Tikka Masala because it comes from the traditional Chicken Tikka. So basically one has to make the Tikka (grilled pieces of meat) first before making the rest of the curry.

Chicken Tikka :

500g Chicken filet cut into bite-sized pieces and marinated overnight with
Ginger powder or minced fresh Ginger
Ground Cumin
Cround Cinnamon
Ground Chilli
Ground Turmeric
Ground Coriander
Ground Pepper
Ground Paprika
Salt
Lime Juice
1 cup Yoghurt

The Gravy :
Butter
Onion
Garlic
Ground Cumin
Ground Coriander
Ground Paprika
Garam Masala
Fresh Chilli
250ml Tomato Purée
Diced Tomatoes
250ml Cream (e.g. Crème Fraîche, Mascarpone)
2 Tbsp Coconut cream (optional)
Fresh Coriander leaves

It's great grilling the Tikka on a BBQ during BBQ season and then using the leftovers for a Tikka Masala. In colder months, one can cook the meat in an oven or like me when I'm lazy, just cook it till it's nicely browned in some butter on my heavy grill or non-stick wok.

If using the last solution, remove the browned meat pieces and set aside. Using the same butter left in the wok, brown the diced onion and minced garlic till fragrant. Add in the ground spices and stir fry for a minute or 2, then stir in the diced tomatoes (fresh or tinned) followed by the tomato purée. Stir and mix well with the spices, then add in the cream. Lower the heat and simmer till the sauce thickens, stirring from time to time.

10 minutes before serving, add the grilled Chicken Tikka into the sauce. Garnish with fresh coriander leaves and serve hot with buttered Basmati rice, naan or chapati.

jeudi, novembre 06, 2008

Brother C's Penang-style Fried Rice Noodles

Brother C's Penang Char Kuay Teow

I had another lunch date with Brother C and CL today. He made me a (2, actually) delicious plate of Penang Char Kuay Teow. I brought along the Lap cheong (Chinese Sausage), a Tarte Tatin and my good appetite and he came up with the rest. I think the only thing missing were the bloody (not a swear word, by the way) cockles.

Boy was this good. And he was really generous with the prawns. I also learnt another thing today - that in Penang they do the Char Kuay Teow with just the dark soy sauce. In Singapore, Char Kuay Teow usually contains sweet soy sauce as well. I enjoy both versions though I must admit that the Singapore version can be very gelak if you eat too much of it.

He has quite a bit of style when frying his noodles. One thing I enjoy very much about cooking with others is that we always learn something new. The last time I learnt a new way to - slice cucumbers. And chop up a chicken.

I'm really sorry they have to leave soon. Even though this time round I didn't spend time in that Osim massage chair. So don't ever say I'm only interested in their chair. OK, maybe in the Char Kuay Teow.

PS : Sorry, in my hurry to eat I adjusted my camera badly and the photos all turned out blur. But trust me, it was yummy...

mercredi, novembre 05, 2008

Charity


I was 12 and waiting for my school bus at the HDB void deck near my school. We were early and after skipping rope with 2 girlfriends for a quarter of an hour, we decided to visit the Buddhist-run Old Age Home nearby. If I've had a PSP maybe I wouldn't have moved.

As a child I spent most of my time with my maternal grandpa and many afternoons had been spent around other ah peks (old uncles). But I've never really seen helpless old people before and the visit to the Old Age Home had been a revelation.

I still remember walking into a room filled with beds. An old lady had shitted on the floor and was calling out for help but somehow nobody came. There were people everywhere, yet every one of them seemed to be in his/her own lonely world. I told my 12-year old self that I would not leave old people alone if I could help it.

When I entered Junior College, I joined the Interact Club. I chose to work with the Elderly and was assigned as Volunteer (both organisation and action) with a neighbourhood Social Service Centre. I was to remain there for 6 years, offering on average 2 days a week of my time, till just before I left Singapore for Paris to do my Post-Grad.

Last year I bumped into Sally - a fellow volunteer. A few weeks back, still on my trip searching for former teachers and lecturers, I discovered that Sudha Nair who was the Director of the SSC when I was a volunteer there is now a Professor teaching Social Service (specialising in Family Violence) at the University. I have alot of respect for Sudha. She was fair, professional, brilliant, inspiring and most of all - kind. I've learnt alot from her (she trained us) and if today I'm not one to sit around waiting for things to happen, I believe that it came partly from my years volunteering with the Elderly, with people you wanted to befriend in the last years of their life.

At our last PTA meeting, we discussed whether we should accord a part of our funds (if we have any - mind you) to charity. As usual I acted on gut feeling and spoke out, saying that I would personally prefer not to give money. Not that I've not given money to charity, but since we already pay 50% of our income to the Government (who's supposed to do the re-distributing), I usually do so if it's tax deductible (question of principle). Besides, all those years I've spent on development studies have taught me that donors' funds rarely reach their destinees in the proportion that they should, so in short, I've lost some faith in organised charities. And how many people bother to go in-depth on the history, philosophy, administration and development of the charities they wanted to support beyond the marketing pamphlets or press coverage that they have access to?

More importantly, my concept of charity is not based on cash. I remember vividly the story in Luke where we were told that it's not the absolute amount that we can give to those in need that counts - but what the gift would cost the giver in terms of personal sacrifice. Charity to me is the giving of the self and the sharing of hope and faith. It is not a linear (probably incidental and patronising) act but one that comes back in a full circle meaning that it has to involve conscious choice and a certain humility. It has to mean something to the giver - so that it would also mean something to the person who receives. And receiving is sometimes not as easy as we think. We tend to ignore that.

As such, it would be good if the children should be involved in the act of charity and not just watch (if at all) their parents write out a cheque to those who need it (though as we say beggars shouldn't be choosers). If a child has to pick out a toy that he likes (and not just something that he doesn't want any more) and make a choice to offer it to someone who has less than himself (for that he has to understand the concept of having vs not having and the fact that having is not always necessary), he would learn more about sharing than simply finding a suitable recipient for things he does not need. Like an afterthought.

It is of course difficult to draw a line between altruism and the feeling of obligation, peer pressure or duty that goes towards the act of doing good. But whatever it is, I suppose more importantly one should want to do it.

In the course of my 13 years in Europe I've often toyed with the idea of returning to volunteering. But I haven't - because if I have to be honest, my heart is not in it. I am still trying to figure out the reason. Could it be because I felt no affinity with the inhabitants of the continent? That I prefer charity as a civil organisation rather than the often religious or state-sponsored entities in existence? Or even that it doesn't have to be a regular, organised thing - just something you do here and there when you encounter a need that you can help to address?

Je ne sais pas. But what I do know is that charity starts at home. And I'll try to do just that - for now.

dimanche, novembre 02, 2008

Ferrari is Champion Constructor 2008!!!


Like last year, we had to wait till the very last second to know if Ferrari would win. Which makes the races more interesting and exciting. I for one am glad to see Alonso doing quite well since the Singapore race. If he stays on with Renault next year, maybe there will be at least 3-4 Teams fighting it out for the title and not just Ferrari vs McLaren.

Last year, Ferrari won both the Constructor and Driver titles. This year, Massa lost the Driver title with just a one-point difference. We are of course disappointed, but to be fair, Hamilton has been consistently good this season and the McLaren-Mercedes cars more reliable, so he deserves to win.

But thank God we hung on to the Constructor Title as our living depends on Ferrari staying on top of everybody else. Plus it'll make the coming Finali Mondiali more exciting. And maybe this year once again we'll have a victory party and concert like we did last year. Yip Yip Hurray!

Pan-Fried Carrot/Radish Cake with Chinese Sausage and Dried Scallops 煎萝卜糕

煎萝卜糕

I finally found my Chinese white radish (lobah/daikon). Have been having a craving for it for a few weeks and was frustrated when Petite Fleur beat me to it (and ate it without me). This afternoon I told the Hub not to get in my way so as to allow me to prepare and eat my Pan-Fried Carrot Cake with Chinese Sausage and Dried Scallops 煎萝卜糕 in peace. Forgot Baby Girl though. She came by and ate up almost everything before I could stop her. But luckily I have loads of the good stuff on standby.

Chinese Radish

Pan-Fried Carrot/Radish Cake :

Chinese Sausage (diced)
Dried Scallops (soaked, drained and shredded)
Garlic (minced)
Chilli (finely sliced)
350g Chinese White Radish (shredded)
600ml Water
1 1/2 Tbsp Sugar
Salt to taste (e.g. 1 Tbsp)
Pinch of Pepper
Thickening : 500ml Water, 350g Rice Flour, 25g Corn Starch

In a pot heat up some oil and fry the Chinese sausages and dried scallops. Add in the garlic and fry it till it's fragrant. Add in the white radish and stir fry for a few minutes.

Season with the sugar and salt and then pour in the water. Bring it to the boil and add in the ingredients for thickening. Stir well.

Once the mixture has thickened, pour it into foiled-lined containers for steaming and steam for about 45 minutes. I've also tried microwaving small portions and it only takes a few minutes.

Steamed Carrot Cake

Cut up the steamed carrot cake and use it as you wish.


I heated up a little bit of oil in a non-stick frying pan and grilled slices of the carrot cake on both sides till golden brown and crispy (on the outside).

In Singapore, we also like to eat it with egg :

Fried Carrot Cake with Egg (white)

Heat up some oil in a frying pan and brown some garlic. Add the steamed carrot cake and cut it up into small cubes with the spatula as you fry it. Sprinkle in some fish sauce and the fresh chilli. Push the carrot cake aside in the pan.

Heat up more oil. Beat an egg and add it to the oil. Once it is almost cooked, push the carrot cake onto the egg. Turn off the heat. For the black version, add ketchup manis and dark soy sauce to the carrot cake and stir fry/scramble everything together. Serve hot with spring onions, coriander leaves etc.

I didn't use chai poh as I didn't have any.

Needless to say the diet's off (again) for the day. But it's really so satisfying to eat this simple dish. This is comfort food.

samedi, novembre 01, 2008

Lamb Korma

Lamb Korma

To thank the Hub for his lovely gift last evening, I've given him part 1 this morning and have proceeded with part 2 this evening - Lamb Korma. He is really fond of this slow-cooking braised meat curry and I make it whenever I can find a decent morsel of lamb.


Lamb Korma :

Leg of Lamb (deboned and cut into cubes, keep bone for the gravy) marinated with
Ground Cumin
Ground Paprika
Ground Cinnamon
Ground Cloves
Ground Turmeric
Ground Coriander
Ground Ginger
Ground Black Pepper
Ground Nutmeg
Garam Masala
1/2 cup Yoghurt

For the Curry :

Onions (1 for the fried onions, 1 for the paste and 1 for the gravy)
Garlic
Ginger
Tomato
Ground Turmeric
Green Cardamom Pods
Green Chilli
Bay leaves
Almonds (roasted - half to be mixed into a paste, half to be used for garnishing)
Salt
Garam Masala
Warm Water
Yoghurt or Sour Cream

Basically marinate the lamb for a few hours with the ground spices.

Heat up some oil in a frying pan and fry the finely sliced onions. Remove, drain on a kitchen towel and set aside.

Mix the onion, garlic, ginger, tomatoes and turmeric into a paste. Roast the almonds and set half aside for later on. The other half, add some water and mix into a smooth paste.

In a pot, heat up some oil and brown the marinated lamb pieces. When they are done, add in sliced onions to be browned. Lower heat, add in the bay leaves, cardamom pods and spice paste.

When the spice paste is fragrant, add in the garam masala and then some warm water to make the gravy. Cover the pot and cook over medium heat for 30 minutes.

In a bowl, scoop up some of the gravy and dissolve some yoghurt or cream in it. Return it to the pot. Stir in the almond paste, add salt, lower the heat, cover the pot again and cook for another 30 minutes or till the lamb is tender.

Serve hot with roasted almonds and fried onions on top of the curry. Goes well with Buttered Basmati Rice/Chapatis/Parathas and/or Cauliflower.

Happy Halloween 2008!


Come the end of October in these parts, one looks forward to having one's kids invited to LP's Halloween party. Always an event, always organised with lots of love and attention to detail.

This year (as usual), I told the Babies that I wouldn't buy them a costume just for the party and that they'd have to make do with whatever we had. So Baby Girl had to be a Fairy Godmother and Baby Boy a King of Skeletons of some sort. Didn't have face paint so had to improvise with water and baby powder plus my own make-up.


It rained unfortunately, so poor LP had to have the party entirely indoors. But she was prepared for that, of course, and carried it out beautifully. The Babies had lots of fun and I was quite impressed with them - there were lots of sweets and chocolates hanging around everywhere but they refused to take with them more than what they had been given. I wasn't so disciplined though. Gobbled down 3 pieces of cake and only managed to resist having a chocolate muffin...

Happy Halloween!

Ristorante Mofo, Modena

Ristorante Mofo, Modena

I came across this restaurant one day on the Net and would keep seeing it in the weeks to follow - name card at the gym, other mothers having eaten there, sign pointing to it in Modena centro...Told the Hub about it, he asked around at the office and that was how we ended up celebrating my birthday at Mofo (Modena Food by Ermanno Muccini) last evening.

For a Friday night, the small restaurant was pretty empty and half the clients were foreign. But the reception was friendly and attentive and we rather liked the modern feel to it.

We started out with some pink Prosecco and sparkling water and the Hub ordered a bottle of Pinot Noir red wine to go with our meal that he would find a little disappointing. The restaurant offered us an amuse-bouche made of a soup with barley grains in it.

The Bread

Hub then ordered an antipasto of big Fried Seafood (prawn and squid) Balls while I had Raviolis made with Squid Ink and stuffed with Prawn and Fish. They had a nice variety of home-made bread of which my favourite was the - Squid Ink Bread. What else.

Beef Tornado with Truffle Sauce

Next I had a rare Argentinian Beef Filet with Bacon and Balsamic Vinegar. The meat was very tender but the sauce a little too acidic for my liking. Hub had a Beef Tornado with Truffle Sauce which was very good. We ordered Baked Potatoes and Grilled Porcini Mushrooms (perfectly done - but at 18 euros a portion) to go with our meat.

Grilled Porcini Mushrooms

Unlike most Italian restaurants here, Mofo does good desserts though for the price you'll get a more interesting variety in most French restaurants. We shared a Chocolate Fondant with Orange Sauce as well as a Millefoglie with Mascarpone, Chocolate and Almonds that I must say was excellent. The bill came up to nearly 180 euros for the 2 of us.

Millefoglie with Mascarpone

I would return to Mofo just for a change - from the usual Italian restaurant. A lovely evening out - our first without the kids since we arrived in Italy.

Mofo
Vicolo Frassone, 10
Modena
Tel : 059 238080

Meanwhile, for the first time in many years, I actually received a Birthday present from the Hub. A beautiful beige fine leather jacket from the new Ferrari Spring/Summer Collection. Merci, mon amour! Muwahhh.