Friday, April 6, 2012

The Farmer

Pa looks at me and laughs.

"You and your photo taking..."


And goes back to his morning routine of tending to the veggie garden. 

[insert smile here]

Old skool Iron

Guess what my little niece Tuu Tuu found hidden in the display cabinet?

An antique charcoal iron! 

It was given to my mum by a friend of hers. Would it not be lovely to have our irons designed so intricately and with such detail? It must have been a delight living in the good old days.

Mian Fen Gao, a chinese flat noodle soup

Growing up, I remember looking forward to "mian fen gao" Fridays. Ma specially cooked the meat-free meals on Fridays to make sure that we abstained from meat as Catholics do.

Ingredients for mian fen gao
1kg flour
1 tbsp salt
2 eggs
3 tbsp oil
Ma has since modified the dough to make it just a bit healthier. She now adds pumpkin and yam.

Cooketh simply by deep frying small red onions and adding anchovy soup, "money" vegetable and [cuttle]fish balls. The anchovy soup is prepared by boiling anchovies and then sifting the anchovies when adding to the wok.

I admit, I have not really been keeping up the Friday fast since moving out from home. Tis a good reminder coming back here.


I thought that it was a bit odd that the turkeys looked the way that they did, not like the ones seen on TV until I saw them in full fashion the other evening.

They fluffed up their feathers and gobbled away in amazing snobbery.

Peculiarity at its best.

Monday, April 2, 2012

The Farm - April 2012

We have four turkeys roaming around in the backyard now. My mum got them as a gift from a friend of hers. 

It is funny hearing them gobbling away in the morning. 

Synchronised gobbling too.

And as always, I find new additions to the family's ever growing veggie patch. Muk Choy, a healthy vegetable that helps to lower the blood cholestrol. And pangaga, the kidney cleaner.

And we had some freshly picked corn today. 

And pickled home grown chilli.

I cannot wait to try them!

Grass Jelly

I have been back in Brunei for three days now. And as each day passes, it gets harder to resist the call of food. We are talking about at least three dishes at every meal and a variety of snacks ranging from traditional biscuits to oven baked chips to jellies, available for consumption at any hour of the day.

From time to time, ma will call me into the kitchen to show me how to cook. Or bake. Or make a herbal drink. And today, it was to make jelly. As in the jelly from the well known "cincau" grass jelly drink. 

My mum makes it look so easy. But the truth is, she has been trying to master it for years. She found out the trick to making them the other day. "Su fen" as it is known in Chinese or tapioca flour as we know it. After boiling the jelly grass and sifting the leaves, mix the tapioca flour with water and add the mix to the sifted grass jelly.

Pour it into containers and let it cool. Then put it into the fridge to set.

I did not known that grass jelly was the result of boiling a herb and not some food colouring product. Interesting indeed.