See you next year! :)

Memories restored

I received an early Christmas gift from my dad today. It came in the form of a DHL package, inside are books carefully wrapped in gift wraps; one of them was a cook book called Nonya Flavors: A Complete Guide to Penang Straits Chinese Cuisine by Julie Wong.It's a collection of Peranakan cuisine from Penang, which is a big part of my heritage. I was born in Penang. My grandparents lived in Penang for all of their lifetime and this cookbook, although new, is like the only reminder I have left of them, in a very sad way. All the recipes were buried together with my grandmother the day her coffin was let into the ground. So did most of the traditions.

I never realized how much my family life revolves around food until today. I mean, I did know that it played a big part but what catches me by surprise is the overwhelming feeling flushing within me as I read through the cook book. Its introduction page consisted of a short history of the Peranakan lifestyle, scattered beautifully with pictures that reminded me vividly of a memory. All the plates, the wood fire stove, the china, the spoons, the kuehs, the festivals.....

For a moment, while I poured through the pages, I was ashamed of myself. I had allowed these memories to be buried deep within me that I no longer remember them. I haven't thought about the kebayas, the sarong and the intricate metal belt my grandmother wore to keep her sarong in place. I haven't thought about the designs and various chinas that adorn my grandfather's collection. And that cabinet in the kitchen filled with nonya-wares used for special occasions and festive seasons. I haven't thought about the familiar smell of my grandmother's kitchen since the grand old house got torn down.

I just haven't thought about my heritage for a long time.

It pains me to have these memories rush back into my brain like waves of tsunami. How I laughed with joy and looked upon in wonder every time i was back in Penang, in my grandmother's kitchen on the eve of new year's eve. The chopping, the sizzling, the hot kitchen bustling with my grandmother, unmarried uncles and grand aunts preparing for the big day. Lor Bak, Kiam Chye Ark, Gulai Kay, Jiu Hu Char, Pnee Hu Char, Hu Pio Th'ng, Loh Hon Chai, Chap Chye Th'ng, Perut Ikan, Too Tor Th'ng, Assam Heh, Sio Ark, Sio Kay, Sio Bak....... all this, while my grandfather sits on his rattan rocking chair with his mug of hot water, rocking gently unaffected by the clamoring noises.

Somehow, all that seemed like a long time ago. And yet, I can still smell my grandmother's kitchen when I close my eyes and hear the bustling sound of utensils and knives knocking around like gongs.

I felt that feeling of anticipation swelling up inside me again, the same feeling I had felt as a little girl, face plastered with chui hoon, dressed in her newest night gown. I was waiting for the new day to arrive of red, firecrackers and ang paus so I can flaunt my new clothes and new shoes in front of my grandparents.

And how they loved me so much.

***

I am glad I have this book now. I was a little young when I savored all these food my grandmother made but I think I can still remember the tastes. I am sad because I know that my taste buds may not be as accurate and what I taste right may only be a half-right.

I see it so clearly how at every generation, our heritage (gastronomic or not) gets halved with newer generation. My father could still remember his mother's hong bak recipe but he could never replicate it, while my mother tries her best to replicate the recipe, her efforts are appreciated but the results are halved - something is always missing.

And in a way when it is passed down to me... it is further halved .... my children may not know what their great grandparents' heritage use to be anymore except for what they read in wikipedia about Peranakan heritage. They will never get to taste that authenticity in my grandmother's recipes because I cannot reproduce what she did.

BUT...with this book, I can reproduce them again and adjust until my taste buds tell me it is just right.

Marinated Mushrooms with Balsamic Vinegar and Terragon

This is the perfect condiment, perfect side dish, perfect amuse bouche, perfect appetizer. Marinated mushrooms is currently a favorite of mine because it's so easy to cook and it tastes better with time. I always find cooking food that rewards you in the long run is worth much more in effort than food that doesn't last.

I am a great fan of mushrooms. Any kind of mushrooms and I am there, lapping it up with crusty bread and pasta. The only 'shrooms I haven't tried are the one that gives you psychedelic trips on your parents' old hippie wagon. Although I wouldn't say no to it should the opportunity arise - like a grand opening to an opera, I will cook these shroom in white wine carbonara sauce, slurped with spaghetini as the entre. Whereby my main course would be watching animated vines growing from the floor right before my eyes before transforming my apartment into a labyrinth made out of male harems; where every wrong turn gets me a hawt male. Yes.

But we're not talking about magic 'shrooms today, we're talking about marinated mushrooms in balsamic vinegar and terragon. It is rich and tangy with a hint of aniseed, very delicious and luscious to the taste buds. The flavor of these mushrooms mature, like wine, and it gets better as the days goes by. It keeps for up to a week although I really doubt it'll last that long :)

You'll need:
500g of white button mushroom, washed and halved
2 tablespoon of olive oil and 1/4 cup more for finishing at the end
3 tablespoon of good balsamic vinegar
4 cloves of garlic, peeled and halved lengthwise
2 shallots, minced finely
salt and pepper to taste
2-3 stalks of fresh terragon

Method:
1. Heat your pan until very hot and douse the two tablespoons of olive oil in.
2. Add your mushrooms and saute until the mushrooms turns a beautiful caramelized color around its sides. This will take about 5 minutes of tossing and sauteing.
3. Do not let your mushrooms burn but do not turn down the heat as well..it is extremely important to keep your mushrooms on their toes sizzling away. Now, add your garlic and shallots in, saute until all is well blended and the herbs sweat and turns soft.
4. Douse your balsamic vinegar AROUND the pan without flooding your mushrooms because you want the vinegar to evaporate whatever excess liquid it has and reduce to a beautiful and flavorful sauce that will coat the mushrooms. Saute for a minute more.
5. Add salt and pepper to taste and pour the remaining 1/4 cup of olive oil to finish the cooking off. Heat for 2 minutes more and take the mushrooms off the stove. Pluck leaves of terragon onto the marinated mushrooms and mix well.

Serve in room temperature or cold. Store it in the fridge for up to 7-10 days. These mushrooms are delicious with bread and/or with eggs and/or with crackers. It's basically a palate teaser that will open up your appetite more.

The Perfect Scramble

The perfect scramble, marinated mushrooms and toasts

If I had a personal chef, I would have him cook me breakfast like this everyday. It's not that it's hard to make, it's just not exactly my cup of tea to be up to my elbows in grease for plate of hot breakfast. So, yes, a personal chef that abides my morning needs gastronomical whims and fancy *jots down in notebook*

Eggs. I like my scramble eggs soft, creamy and gluants, which translates to gooey in French. I never used to like gooey eggs I was used to my mom's quick fire scramble which are nicely formed firm clouds with bits of brown bits from the hot wok. Gooey eggs to me were yucky before because I never had good ones made for me. I actually had scrambled eggs that is gooey in a 5-star hotel in Bangkok once and it was so poorly made, it was sweating liquid on the sides (happens because you seasoned the eggs while cooking a scramble, a big no-no), which makes the whole tray looked like vomit. EUGHH...

I have since had great gluants scramble eggs and I can't get enough of it. It's the only way of eating scrambled eggs, in my humble opinion, thanks to Gordon Ramsay. The little secret to making perfect eggs is to start with a very low heat and constant stirring, first. No oil is added but a bit of butter is thrown in with the eggs at the start of cooking. The butter helps glaze your eggs and gives it fantastic flavor. Oohh..i can write the whole recipe OR you can watch Mr. Gordon Ramsay help you impress your loved ones ;)



I don't use Crème fraîche on my eggs, I add a tablespoon of milk instead. It's very, very nice too! :)

My breakfast includes marinated mushrooms and toasts. These marinate mushrooms are simply delicious eaten cold or warm. It gets better as time goes by and it keeps well for up to a week. I will post the recipe for marinated mushrooms soon. But for now, scramble eggs takes the limelight.