T'was Sunday, so no excuses.
'Ok la' was my weak answer. Is it age or does your passion for cooking slowly diminish as the years go by? I baked my first cake at 8 years and made my first sambar at 13 and I didnt stop for many years. I soooooooooo loved cooking,baking and dint mind the cleaning too, but these days, it is such a draaaaaaaaaaaaag. I just seemed to hv lost it. PRobably it started like 10 years ago when i was going thru very difficult times in my life and was challened to the core of my being. After that many of my passions seemed to hv drained out of me and ive not been inspired. That best seller has been steeping for 6 years now. Sigh.
Anyway, around 12.30pm, arrives the still warm kampung chicken which was probably alive and all cooped up just a while ago and a kg of shark fish, all nicely cleaned and cubed. (suramin la).
Ok, you can do this, I thought. Where was that woman 15 years ago, who single handedly dished up breakfast, lunch, tea and dinner for 25 people for 3 whole months in an ashram in a jungle with no tap water or electricity. Uh huh.
Since i had been researching on tuna kofta (balls) recently for the one year old's upcoming birthday, i might as well try a sura fish version and see whether i can get it right. Besides, I had still a packet of russet potatoes in the fridge.
A kg fish boiled in salt water. Drain and mash.
A kg potatoes boiled in salt water. Drain and mash
2 big onions, 3 clove garlic, half inch ginger, 3 green chillies, 5 green cilipadi, and a teaspoon of horseradish (optional) all minced up tiny, ok i cheated and used my loyal Philips Handheld Blender/Mincer, just a 10 second blitz job. Then salt as per your taste. A dash of garam masala. Mix all, break a egg yolk and form balls. Dip in white egg and breadcrumbs and fry over high heat for a minute till browns. This got done by 1.30pm. You get around 40 balls half of which were gone before i was done with the next. No worries of wasted food in this household as long it is savoury and spicy..
Could use the chicken bones to form stock or just plain water. Roughly grind in pestle and mortar a teaspoon each of coriander, cumin and black paper. Boil 2 liters water or stock and add the spices, a cinnamon stick, 3 cloves and star anise. Once chicken bones ok, add chinese cabbage and tomatoes. Smash 5 cloves garlic and dunk. For added kick, try cilipadi, add salt.
By now the one year old came toddling into the kitchen screaming 'tata tata', his latest syllable past few days. I hv no idea which grandfather (tata) he is addressing or not. Both are long gone anyway. Or maybe he is trying to tell something, is he??? You know never know, right. The 11 year old was getting restless chasing after the one year old. I guess she got more than she bargained for when she asked for a playmate a year ago, though she specifically wanted a girl to play barbie with. I convinced her that in her old days, when i am gone, she will hv a little brother to carry things for her, haha! The 43 year old btw, was glued to the tv as usual, oblivious to the ruckus going around him. Strange how men are able to switch off that way. Me, i cant, i am aware of every little thing that happens around me, so much so ive been accused as being a mental torture while i was preggers and my all senses hit sky high. Haha! You think i was not tortured, for the baby's sake i fought hard to stay in control, which is why i gv him so much space now to make up for the torture he probably went thru in womb. Sad really. Ok, close chapter, not worth it. Let the universe take care.
Next dish was inspired by my ogling at top Malay blogs about Ayam masak kunyit. But the essential ingredients curry leaves and serai didnt make it back home so i hd to improvise.
1 chicken cut to small pieces. 1 tbsp turmeric, 5 big onions ringed, 5 cloves garlic sliced, half inch ginger sliced, 1 green capsicum chopped, 1 brinjal chopped, pepper. Marinate chicken in turmeric and salt for one hour. Fry onion, garlic and ginger and dunk chicken, cook over medium heat till chicken dries up, then pour 2 cups water and let it cook fruther, once cooked, add vegetables and pepper. Salt.
Lunch was finally served at 3.30pm. God bless.
copyrights reserved.
1 comment:
wow, quite a feast la, is that ayam masak kunyit?
Post a Comment