Ginger Milk Pudding (薑汁撞奶)

Thursday, 18 October 2012

薑汁撞奶 is a Cantonese pudding made with ginger juice and buffalo milk, plus sugar to taste. Without steaming, baking, gelatine or agar-agar, the milk is able to solidify into a custard just by mixing with some ginger juice. Sounds really easy, right? Hey, the devil is in the details!

Pickled Green Papaya

Monday, 24 October 2011

The world is divided into two parts: those who love pickles, and those who hate pickles.
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Stuffed Tau Pok

Sunday, 13 March 2011

Working out the recipe for Chinese rojak didn't seem like work since it didn't involve any cooking. In fact, stirring and tasting was my kind of entertainment. Once I figured out how it was done, I wolfed down a huge bowl of fruits and vegetables. That was my '5 a day' as per doctor's orders, in one shot.

I then made a bucketload of the sauce, and kept some chopped up fruits and veggies in the fridge. When I felt like having rojak, all it took was 30 seconds. Rojak had never been so good and quick.

The readymade supply didn't last long and soon, I had to whip up another batch. This time, oh boy, it seemed like a lot of work!

Making the tamarind water was a real pain 'cause it was too thick for the strainer, so I had to pick out the seeds one by one . . . by one . . . . I counted up to 127, then started chanting, "Om . . . ."

Chinese Rojak

Wednesday, 2 March 2011

Once in a while, I go on a binge eating session at a hawker centre to indulge in the "fun stuff". It's a low-carb pig-out so that there's as much variety as possible. Everything is, on its own, not very filling but when they're eaten together in one sitting, leave my friends and I barely able to move. A typical session may see us digging into barbecued stingray, barbecued crabs, stir-fried clams, fish soup, oyster omelette, chendol, ice-kacang and ngoh hiang. Anything else . . . ? Oh yes, we mustn't forget our fibre, so we'd have a plate of fruits and veggies in the most fun way possible – rojak!

Spicy Pickled Cucumbers

Saturday, 5 February 2011

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I don't know if pickles are part of 'normal' eating for other people but they are for me. In these times when everyone is oh-so-busy, is it necessary to make your pickles? Oh yes it is, when I eat the amount I do! Some folks polish off ice-cream by the tub; I inhale pickles by the truckload. To each his/her own, I guess.

I love achar, my favourite amongst tart and crisp preserved veggies, but making it takes some time. When I want something easier, I go for Jacky Yu's Sichuan style cucumber pickle.

Unlike Nyonya achar, Sichuan style pickling doesn't involve grinding and frying spices or roasting Photobucketpeanuts. A few tablespoonfuls of hot broad bean paste, chilli oil and white sesame oil provide all the oomph needed.

Unscrew a few bottles and pour. How easy is that?

And if I want it even easier, I could opt out of cutting up the cucumbers. A few hard whacks from the cleaver would suffice, which is how it's done by the northerners. They, unlike the southerners, prefer a less fussy approach when it comes to food. Sounds like fun, doesn't it, smashing cucumbers with a big knife?

You could, of course, eat pickles as a condiment. A few slices with any meat – braised, roasted, whatever – would be quite nice. Or you could do what I do. Have a heap of pickles with a few slices of meat.

SPICY PICKLED CUCUMBERS
Source: Xi Yan Cuisine II, Jacky Yu
(Recipe for 12 portions as a side dish)

1.2 kg cucumbers
1 tbsp salt
2 large cloves garlic, thinly sliced
3 tbsp Sichuan peppercorns, toasted and ground
4 tbsp hot broad bean paste
2-4 tbsp chilli oil, to taste
250 g sugar (1¼ cups)
300 ml vinegar (1¼ cups)
4 tbsp white sesame oil

Cut about 2-3 cm from top of cucumbers. Rub cut side of each top against cut side of each cucumber till milky substance appears. Discard tops. Rinse cucumbers and dry with paper towels. Trim tails and cores. Cut into batons. Mix with salt. Leave to sweat for ½ hour. Rinse and dry with paper towels. Mix with all other ingredients and refrigerate, covered. Wait 12 hours. Taste and adjust seasoning if necessary. Pickle may be served after another 12 hours.

Caramel Popcorn

Friday, 9 April 2010


A tub of popcorn costs $6-7.

Richard B. McKenzie, in a book titled Why Popcorn Costs So at the Movies, estimates there's a 1,300% profit margin on movie popcorn in the US.

In Israel, it was recently proposed to outlaw overpriced popcorn (link here). Will the Israeli parliament pass the law and set a precedent? Well, I'm not holding my breath.

For me, it's not how much I pay for the popcorn but the hordes of people at the cinema. I like movies during weekends but I don't like the weekend crowds. Easy solution: DVDs and DIY popcorn.

Weekend + movie + popcorn – crowds = happiness.