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Saw this amazing piece of artwork at the esplanade. This whole piece of canvas stands at about 20m by 4m. It is created by some students from the national university of singapore. The amazing part of this piece is that it is created by one continuous unbroken line. Every part of the picture is part of the line and it would lead to the beginning and the end.
It started as a normal Sunday, a day where I would laze and do absolutely nothing but let the telly watch me. Then I got bored and decided that I feel like cooking. And I offered to cook for my mother's mahjong kakis. I felt the stress only after I opened my mouth and offered to cook. The stress because my aunts are not just great but they are fantastic cooks. They can cook everything, I mean everything in the chinese cusine, and they do it very well.
So I decided we should go simple and easy. Nothing fanciful. And this is what I came up with for 12 people.
(There are no pictures unfortunately, I have to get into the habit of taking pictures of food)
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Soup : Carrot, Potato and Radish Soup - 4 stars
- 5 x Garlic (Whole cloves smashed)
- 3 x Big Potatoes
- 1 x Big Carrot
- 1 x Big White Radish
- 1 x Tomato
- 1 x Red Onion
- 2 x Chicken Bone
- 1 litre Chicken Broth
- 2.5 litre Water
- Salt
- Pepper
Sauteed the garlic and onions in a tat bit of oil for a couple of minutes. When the fragrance is released, throw in the chicken bone. Let it fry a little and add in the potatoes, carrots, radish, and tomato. Let the ingredients sit for while without stirring, so that one side would be very slightly burned. After 3 minutes or so, pour in the chicken broth and water. Boil on high heat, and once the soup starts to boil, bring the heat down to medium - small. Leave it for at least 2.5hrs. Taste and add salt & pepper to preference.
(This can be done easily in a slow cooker, chuck everything into the slow cooker in the morning before work, put it on high. In the evening / night, the soup would be ready, only need to add salt and pepper. If time is tight, the frying part of the procedure can be skipped, I like to do that only because I believe it would make the soup taste better)
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Egg : Squash Marrow Omelette - 3.5 stars
- 2 x Garlic (Chopped)
- 2 x Squash Marrow (Cut into 1cm x 2 cm strips)
- 9 x Eggs
- Salt
- Pepper
- Sesame Oil
Fry the garlic briefly in a little oil until fragrant. Add in the squash marrow. Stir fry till soft and add in egg.
This should take about 3mins on each side of the omelette.
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Fish : Fried Sambal Fish - 3.5 stars
Filling
- 8 x Dried Chilli
- 5 x Shallots
- 5 x Garlic
- 1/2 belachan cube
- Salt
- Sugar
- 2 tbls onion oil
Blend everything into a dry paste.
Fish
- 6 x Kembong Fish
- Salt
- Pepper
- Sesame Oil
Scale and gut the fish. Cut along the sides of the fish so that a pocket is formed between the fish meat and the bone. Stuff the pocket with the belchan paste. Fried each side of the fish for 7mins with the pan covered.
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Chicken : Ginger Whisky Chicken - 3 stars
Marinate:
- Minced ginger
- 3 tbls Ginger Juice
- 2 tbls Soy Sauce
- 2 tbls Oyster Sauce
- 2 Caps Whisky
- 1 tbls Sesame Oil
- 2 tbls Dark Soy Sauce
- Pepper
- Sugar
Other Ingredients:
- Sliced Ginger
- Chopped Garlic
- Sugar
- Corn starch with water
- Oil
Cut chicken into 3cm x 3cm pieces and marinate in the above for about 2 hrs.
Stir fry garlic and ginger till fragrant and add in chicken and marinate sauce, cover wok and let simmer for 5mins. Taste and add in corn starch mixture to thicken sauce.
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Tofu : Mapo Tofu - 0 stars
This is a cheat dish as I would call it because I bought the packet Lee Kum Kee sauce. Which I did not like, it did not taste like how Mapo Tofu suppose to taste like. I would try to make a real mapo tofu again in future.
- 2 slabs of tofu (small cubes)
- 200 gms of mince pork
- Garlic
- Salt
- Pepper
- Sugar
Stir fry the garlic and mince pork till pork is almost cooked. Add in tofu and sauce. Let it simmer for about 3mins and serve.
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Aunties graded me 8/10, which meant alot to me. The stars above show the grade I give myself.
