I made these for the Bread. But this can be used for more than that!
The oven dried tomato can be pureed and be used as pizza sauce base. If you are a fan of garlic, use it for any other purpose, even if you fill it in the pizza too. Roasting it does take away its pungent taste, making it a lot more palatable.
Here's what you'd need:
Oven Dried Tomato
* 1 punnet of cherry tomatoes
* 1tsp Salt
* 1tsp Sugar
* Herbs -- rosemary, thyme (I used Masterfoods Mixed Herbs)
1. Half the tomato lengthwise. Lay them on the baking tray, skin down.
2. Sprinkle some Salt and Sugar
3. Sprinkle some Herbs all over.
4. Bake for 2hrs at 100degC (I did it at 180degC, 30mins), till tomatoes are browned and dried.
5. Store up to several weeks in fridge. You may add olive oil to it, else store it in airtight container like I did.
Oven Dried Garlic
* 2 cloves of Garlic (peeled, about 20pieces)
* 25gm Butter
* 1tsp Sugar
* 3tbsp Olive oil
1. Remove garlic skin.
2. In a oven proof dish, place on stove over medium heat. Heat up the oil, melt the butter in it.
3. Toss in the garlic pieces. Add in the sugar.
4. Transfer dish into oven and roast for 20-30mins till garlic is caramelized and is soft, offering no resistance to the fork's poke.
5. Let garlic cool in the cooking oil
6. Lift garlic to drain on kitchen towels. You may store in fridge in airtight container.
Sunday, 13 May 2012
Friday, 11 May 2012
Chocolate Malt Cake
Told my boys since the beginning of this week that we will bake a cake for their Daddy's birthday. And it will be a Chocolate Cake, and they are to keep it a s-e-c-r-e-t! Otherwise, "... no cake for you!!" (Ahem. Mother of all Threats. Always works!)
It's been 5 days since I last shared the 'plan' with them. So far so good. They have not breathed a single word to Man. ... Or maybe they did (?)... and Man in turn made them promised not to tell me that they have told him. So now father and sons are all to pretend that sons haven't told father, and so father doesn't yet know, otherwise, "won't share MY cake with you!!"... *Gasp*
Oh too complicated. Such plot is far too complex for a 3y/o toddler -- Son2. ... Or maybe not... ?
Regardless, I must focus. I pray hope this plot will succeed, as with all my other earlier 'assignments'. I have bought all the ingredients and so, here we go! Now it's to plan the big question WHEN to bake, and HOW to hide. (It's easy to hide ingredients, but not the real thing. Pant.)
It was meant to be a really simple single layer cake. With simple frosting and Maltesers. But I don't have two 20cm round pans, and I didn't think I want to slice them in halves. So I thought I will split the batter into 3 different sizes and dah dah!
3-Tier Chocolate Malt Cake is birthed.
The colors -- Red, Green, Blue, Yellow and Brown were literally my first-born's idea. Coincidentally, I had already decorated with these colors (rather sparingly though) before he shared with me his idea for his daddy's cake. Great minds really.
Verdict: I didn't enjoy the cake. But hey! I enjoyed making it - every single bit of it. It was a breeze. There's no need to worry about cake not rising, egg white not stiff, and all that jazz. This cake is really easy peasy. Most of all, I enjoyed decorating it though I'm not good at frosting it (yet!), as evident in the photos (Look at those uneven layering of the frost). So, why didn't I like the cake? I find it really too sweet for my liking, and the combination of cocoa and horlicks is a killer to my throat. Lethal. Too 'heaty' I feel. Not to mention the calories. Hence a tiny slice for me will do. *Hee*
Next assignment: My dad's birthday. Pant. (Not forgetting Mother's Day this weekend. Oh my!)
Here's what you'd need:
Cake
* 225gm unsalted butter
* 225gm castor sugar (I used only 200gm. Still thought it's too sweet)
* 80gm malted milk powder (Horlicks, sifted))
* 50gm cocoa powder (I used Hershey unsweetened, sifted)
* 4 eggs
* 200gm self-raising flour (sifted)
* 4 tbsp milk
Icing
* 250gm icing sugar
* 1tsp cocoa powder
* 45gm malted milk powder
* 125gm unsalted butter
* 2 tbsp boiling water
* Maltesers for decoration
This is what I did:
1. Grease and line the base of cake tins (I used 22cm, 17cm, and 8cm)
2. Cream the butter and sugar till fluffy and light. Add the dry ingredients - malted milk powder, cocoa powder and flour. Mix till blended.
3. Add egg one at a time. Mixing well after each addition.
4. Add milk and beat together till smooth and creamy.
5. Divide batter evenly between prepared tins. Bake in preheated oven at 180degC for about 25-30mins till cake has risen and is firm. Check doneness with toothpick.
6. Cool in tins for a short while before turning cakes out onto wire rack to cool completely.
7. When ready to frost, prepare boiling water and mix in malted milk powder and cocoa powder. Stir and set aside to cool
8. Cream butter and half of icing sugar till light and fluffy. Add in remaining sugar and cocoa mixture. Mix till well blended.
9. Starting with the base layer, spread the icing on. Place 2nd layer, frost. And finally the 3rd layer, frost. Decorate as you wish.
10. Chill and enjoy!
NB: The next time I do this (if I ever, I will do away with the Maltesers. And perhaps try a different frosting :)
Recipe from Ju
It's been 5 days since I last shared the 'plan' with them. So far so good. They have not breathed a single word to Man. ... Or maybe they did (?)... and Man in turn made them promised not to tell me that they have told him. So now father and sons are all to pretend that sons haven't told father, and so father doesn't yet know, otherwise, "won't share MY cake with you!!"... *Gasp*
Oh too complicated. Such plot is far too complex for a 3y/o toddler -- Son2. ... Or maybe not... ?
Regardless, I must focus. I pray hope this plot will succeed, as with all my other earlier 'assignments'. I have bought all the ingredients and so, here we go! Now it's to plan the big question WHEN to bake, and HOW to hide. (It's easy to hide ingredients, but not the real thing. Pant.)
It was meant to be a really simple single layer cake. With simple frosting and Maltesers. But I don't have two 20cm round pans, and I didn't think I want to slice them in halves. So I thought I will split the batter into 3 different sizes and dah dah!
 |
| See those prying fingers! |
3-Tier Chocolate Malt Cake is birthed.
The colors -- Red, Green, Blue, Yellow and Brown were literally my first-born's idea. Coincidentally, I had already decorated with these colors (rather sparingly though) before he shared with me his idea for his daddy's cake. Great minds really.
Verdict: I didn't enjoy the cake. But hey! I enjoyed making it - every single bit of it. It was a breeze. There's no need to worry about cake not rising, egg white not stiff, and all that jazz. This cake is really easy peasy. Most of all, I enjoyed decorating it though I'm not good at frosting it (yet!), as evident in the photos (Look at those uneven layering of the frost). So, why didn't I like the cake? I find it really too sweet for my liking, and the combination of cocoa and horlicks is a killer to my throat. Lethal. Too 'heaty' I feel. Not to mention the calories. Hence a tiny slice for me will do. *Hee*
Next assignment: My dad's birthday. Pant. (Not forgetting Mother's Day this weekend. Oh my!)
Here's what you'd need:
Cake
* 225gm unsalted butter
* 225gm castor sugar (I used only 200gm. Still thought it's too sweet)
* 80gm malted milk powder (Horlicks, sifted))
* 50gm cocoa powder (I used Hershey unsweetened, sifted)
* 4 eggs
* 200gm self-raising flour (sifted)
* 4 tbsp milk
Icing
* 250gm icing sugar
* 1tsp cocoa powder
* 45gm malted milk powder
* 125gm unsalted butter
* 2 tbsp boiling water
* Maltesers for decoration
This is what I did:
1. Grease and line the base of cake tins (I used 22cm, 17cm, and 8cm)
2. Cream the butter and sugar till fluffy and light. Add the dry ingredients - malted milk powder, cocoa powder and flour. Mix till blended.
3. Add egg one at a time. Mixing well after each addition.
4. Add milk and beat together till smooth and creamy.
5. Divide batter evenly between prepared tins. Bake in preheated oven at 180degC for about 25-30mins till cake has risen and is firm. Check doneness with toothpick.
6. Cool in tins for a short while before turning cakes out onto wire rack to cool completely.
7. When ready to frost, prepare boiling water and mix in malted milk powder and cocoa powder. Stir and set aside to cool
8. Cream butter and half of icing sugar till light and fluffy. Add in remaining sugar and cocoa mixture. Mix till well blended.
9. Starting with the base layer, spread the icing on. Place 2nd layer, frost. And finally the 3rd layer, frost. Decorate as you wish.
10. Chill and enjoy!
NB: The next time I do this (if I ever, I will do away with the Maltesers. And perhaps try a different frosting :)
Recipe from Ju
Tuesday, 8 May 2012
Rainbow Doughnuts
Searched high and low for this doughnut pan. Found it in Kitchen Capers and swear, I must use it! Went through lots of trouble buying this pan actually.
More importantly, he was happy.
Nothing more to ask for :)
Vanilla Cupcakes
Oft times, I wonder, why blog?
Is it for me to stay connected with my friends? So that my friends know what I am up to? Is it to feature my culinary repertoire? There isn't much to showcase, really. There is nothing here that you can't find elsewhere with more interesting, colourful, better taken photos. Most blogs are so sophisticated, they even have step by step photos. Others, videos.
The more I blog, the more I'm humbled. By these mother-chef out there. They boast of a family with at least 2 kids, yet, all manage to cook out such fantastic dishes and bakes. I'm very sure in the midst of this, their kids are not neglected. Not a chore is left undone. Never was a meal not home-cooked, nor a treat not carefully planned.
Considerable effort and time goes into planning an interesting post. Not an easy feat. I'm bowed over. Kudos to these mothers!
I'm here because I want to own a space in time. I have come to believe it is for my benefit. With 'degenerating' memory, it is becoming important that I put on record some of these little moments, as though I'm desperately trying to leave behind some footprints.
Today, I baked some Vanilla Cupcakes for my mother-in-law. Not quite exactly a birthday cake. Would be great if I can do some frosting on them but I'm doubtful if the frosting will last coz we will be out for a long time. That's why the cupcakes are bare and naked. But I do hope she will enjoy these little treats that her first grandson helped to put together.
Well, at least, I know the last time I made these, Man swear I bought them. If the son enjoyed it, I hope his mother would too! *wink*
Here's what you'd need:
* 85gm self-raising flour
* 70gm plain flour
* 115gm unsalted butter, softened
* 150gm sugar
* 2 eggs
* 1/2cup milk
* 1/2tsp vanilla essence
This is what I did:
1. Cream together butter and sugar till fluffy. Add in egg one at a time. Mix till well incorporated.
2. Sift flours together.
3. Add flours into butter mixture (1), alternating with milk/vanilla, in 3 successions
4. Spoon batter into cupcakes liners (I lined them in muffin pan). About 2/3 full (coz they will rise during baking)
5. Bake in preheated oven at 160degC for about 30-35 mins till top is golden brown. Check doneness.
6. Remove cupcakes from pan and leave to cool. Top with your favourite frosting (optional).
Makes 10 cupcakes.
Recipe adapted from Ju.
Is it for me to stay connected with my friends? So that my friends know what I am up to? Is it to feature my culinary repertoire? There isn't much to showcase, really. There is nothing here that you can't find elsewhere with more interesting, colourful, better taken photos. Most blogs are so sophisticated, they even have step by step photos. Others, videos.
The more I blog, the more I'm humbled. By these mother-chef out there. They boast of a family with at least 2 kids, yet, all manage to cook out such fantastic dishes and bakes. I'm very sure in the midst of this, their kids are not neglected. Not a chore is left undone. Never was a meal not home-cooked, nor a treat not carefully planned.
Considerable effort and time goes into planning an interesting post. Not an easy feat. I'm bowed over. Kudos to these mothers!
I'm here because I want to own a space in time. I have come to believe it is for my benefit. With 'degenerating' memory, it is becoming important that I put on record some of these little moments, as though I'm desperately trying to leave behind some footprints.
Well, at least, I know the last time I made these, Man swear I bought them. If the son enjoyed it, I hope his mother would too! *wink*
Here's what you'd need:
* 85gm self-raising flour
* 70gm plain flour
* 115gm unsalted butter, softened
* 150gm sugar
* 2 eggs
* 1/2cup milk
* 1/2tsp vanilla essence
This is what I did:
1. Cream together butter and sugar till fluffy. Add in egg one at a time. Mix till well incorporated.
2. Sift flours together.
3. Add flours into butter mixture (1), alternating with milk/vanilla, in 3 successions
4. Spoon batter into cupcakes liners (I lined them in muffin pan). About 2/3 full (coz they will rise during baking)
5. Bake in preheated oven at 160degC for about 30-35 mins till top is golden brown. Check doneness.
6. Remove cupcakes from pan and leave to cool. Top with your favourite frosting (optional).
Makes 10 cupcakes.
Recipe adapted from Ju.
Monday, 7 May 2012
Egg Tarts
Egg tarts abound! You can see them everywhere really. Every KFC has them. Boys love egg tarts, especially Son2.
So I made them. Really cool I must say.
I would reduce the sugar further actually. I made it this time with 80gm, but we find it too sweet. So maybe 60gm will be more like it. IMHO, ratio of egg to sugar should be reduced to 1:20gm.
Here's what you'd need:
* 3 eggs
* 100gm sugar (I used 80gm, will reduce further to 60gm)
* 1/4 tsp vanilla essence
* 1/4 tsp white vinegar
* 240gm boiling water
* Sheets of Puff Pastry, cut to size to fit mould
This is what I did:
1. Dissolve sugar in boiling water. Set aside to cool.
2. Lightly beat the eggs and mix it with vanilla essence and vinegar.
3. While sugar water is cooling off, prepare your pastry sheets.
4. Grease your mould (I used muffin trays). Cut pastry sheet to squares and fit snuggly into mould.
5. Pour the cooled sugar mixture into the egg mixture. Sift twice.
6. Fill pastry mould till about 90% full.
7. Bake in preheated oven at 180degC for about 30/35mins.
8. Remove tarts from mould after to cool completely. Serve.
(Made 12 tarts)
Recipe adapted from Sonia
I would reduce the sugar further actually. I made it this time with 80gm, but we find it too sweet. So maybe 60gm will be more like it. IMHO, ratio of egg to sugar should be reduced to 1:20gm.
Here's what you'd need:
* 3 eggs
* 100gm sugar (I used 80gm, will reduce further to 60gm)
* 1/4 tsp vanilla essence
* 1/4 tsp white vinegar
* 240gm boiling water
* Sheets of Puff Pastry, cut to size to fit mould
This is what I did:
1. Dissolve sugar in boiling water. Set aside to cool.
2. Lightly beat the eggs and mix it with vanilla essence and vinegar.
3. While sugar water is cooling off, prepare your pastry sheets.
4. Grease your mould (I used muffin trays). Cut pastry sheet to squares and fit snuggly into mould.
5. Pour the cooled sugar mixture into the egg mixture. Sift twice.
6. Fill pastry mould till about 90% full.
7. Bake in preheated oven at 180degC for about 30/35mins.
8. Remove tarts from mould after to cool completely. Serve.
(Made 12 tarts)
Recipe adapted from Sonia
Friday, 4 May 2012
Crispy Pan-Fried Steamed Tofu
Time out of the house these days are spent in the smothering heat in the car. With Son3 taking his first nap soundly in the car, I am very reluctant to move or go anywhere or even, to arrange to meet any friends, lest I wake him up. With such odd pockets of time between dropping off Son2 and picking up Son1, fitting me neither here nor there, it's easier to simply 'sweat it out' and be non-commitant to any appointments.
Hence of late, I haven't been able to meet with any friends. Other than What's App-ing each other, and an occasional SMS, really, it's as though I'm living in a tiny world of my own. My car has become much like a little office to me. Equipped with iPad, books and stationery, I spent much of my time in there trying to stay connected at best I can.
What about you? How do you keep in touch with pals? Do you meet them often? Speak often? Pray together often?
Something ought to be done if I do not wish to be 'friend-less' as I age. Let me think. Let me think.
Coming back to blogging proper, what an oxymoron! Crispy and steamed. Brain fried by heat, that's why. Can't think of anything. Oh by the way, they serve this in Jumbo Seafood restaurant too, you know?!
But this is, accordingly to Man, his best all time favorite! He was full of praises as he bites and chew them. He really has a thing for fried stuff I must say. (But I'm secretly pleased. Pat on my shoulder. Way to go baby!)
Was supposed to use water chestnut. I replaced it with onions because I can't find water chestnut that day. And the sun was way toooo hot for me to venture out (speaking of which, I ought to increase my SPF coverage!)
Next time I do this again, I shall...
1. Remember to add cornstarch to the mashed mixture. Maybe because I forgot to add it this time, the end product was rather... what's the word... mmm... 'loose' (?). You know what I mean? The fried cube didn't feel 'solid'. Though the egg was to act as a binder, I think the cornstarch will help to hold it together better.
2. Keep the cooled tofu 'cake' in the fridge for a couple of hours. I find that when they are chilled, the tofu 'cake' feels tighter and is easier to fry. Less fragile. But it's tofu afterall, so still you have to handle with lots of tender, loving care!
This is a sure winner of the month. (If you happen to read this blog now, you will not see any pictures. Coz I haven't loaded them yet. But I cannot wait to share the recipe coz friends are asking... so here you go for now. Pictures akan datang.)
Here's what you'd need:
Mashed Tofu:
* 1 slice of Picnic Ham (chopped to bits)
* Carrot (shredded. I used only 1/3 of a carrot stick)
* 1/2 Onion (chopped to bits)
* Few strands of Spring onions (chopped to bits)
* 150gm Fish Paste (readily available in supermarket)
* 3 Egg Tofu (I used Fortune)
* 1 egg
* 1/2 tsp cornstarch (shall remember to add this next time!)
* Salt and pepper to taste (which i omitted)
Frying Tofu:
* Tapioca flour (for frying)
This is what I did:
1. In a mixing bowl, mix together 'Mashed Tofu'. I used a handheld electric mixer. Mix till the tofu mixture is still slightly lumpy.
2. Pour mixture into a steaming pan. I used a springform pan (those you use for baking cake with the removable base). Level the top.
3. Place into steamer and steam on medium heat for 8-10 mins, till the top is set. To check doneness, poke with a fork. Over-steaming will cause the tofu to release water I find.
4. Once done, remove pan from steamer and let 'cake' cool completely in pan. (Don't worry if it looks watery or soft. This is mashed tofu, remember? It is supposed to be soft.)
5. At this point after cooling, you may wish to either remove the 'cake' from the pan by sliding base off the sides like you would a cake, or place the entire pan in the fridge for further cooling.
6. When ready to fry, cut steamed tofu into rectangle. Prepare a plate of Tapioca flour. Heat a pan of oil (sufficient for frying) till hot, reduce fire to maintain heat.
7. Coat each piece of tofu generously with flour and fry on medium heat till golden brown. Dish up and serve immediately.
Hence of late, I haven't been able to meet with any friends. Other than What's App-ing each other, and an occasional SMS, really, it's as though I'm living in a tiny world of my own. My car has become much like a little office to me. Equipped with iPad, books and stationery, I spent much of my time in there trying to stay connected at best I can.
What about you? How do you keep in touch with pals? Do you meet them often? Speak often? Pray together often?
Something ought to be done if I do not wish to be 'friend-less' as I age. Let me think. Let me think.
Coming back to blogging proper, what an oxymoron! Crispy and steamed. Brain fried by heat, that's why. Can't think of anything. Oh by the way, they serve this in Jumbo Seafood restaurant too, you know?!
But this is, accordingly to Man, his best all time favorite! He was full of praises as he bites and chew them. He really has a thing for fried stuff I must say. (But I'm secretly pleased. Pat on my shoulder. Way to go baby!)
Was supposed to use water chestnut. I replaced it with onions because I can't find water chestnut that day. And the sun was way toooo hot for me to venture out (speaking of which, I ought to increase my SPF coverage!)
Next time I do this again, I shall...
1. Remember to add cornstarch to the mashed mixture. Maybe because I forgot to add it this time, the end product was rather... what's the word... mmm... 'loose' (?). You know what I mean? The fried cube didn't feel 'solid'. Though the egg was to act as a binder, I think the cornstarch will help to hold it together better.
2. Keep the cooled tofu 'cake' in the fridge for a couple of hours. I find that when they are chilled, the tofu 'cake' feels tighter and is easier to fry. Less fragile. But it's tofu afterall, so still you have to handle with lots of tender, loving care!
This is a sure winner of the month. (If you happen to read this blog now, you will not see any pictures. Coz I haven't loaded them yet. But I cannot wait to share the recipe coz friends are asking... so here you go for now. Pictures akan datang.)
Here's what you'd need:
Mashed Tofu:
* 1 slice of Picnic Ham (chopped to bits)
* Carrot (shredded. I used only 1/3 of a carrot stick)
* 1/2 Onion (chopped to bits)
* Few strands of Spring onions (chopped to bits)
* 150gm Fish Paste (readily available in supermarket)
* 3 Egg Tofu (I used Fortune)
* 1 egg
* 1/2 tsp cornstarch (shall remember to add this next time!)
* Salt and pepper to taste (which i omitted)
Frying Tofu:
* Tapioca flour (for frying)
This is what I did:
1. In a mixing bowl, mix together 'Mashed Tofu'. I used a handheld electric mixer. Mix till the tofu mixture is still slightly lumpy.
2. Pour mixture into a steaming pan. I used a springform pan (those you use for baking cake with the removable base). Level the top.
3. Place into steamer and steam on medium heat for 8-10 mins, till the top is set. To check doneness, poke with a fork. Over-steaming will cause the tofu to release water I find.
4. Once done, remove pan from steamer and let 'cake' cool completely in pan. (Don't worry if it looks watery or soft. This is mashed tofu, remember? It is supposed to be soft.)
5. At this point after cooling, you may wish to either remove the 'cake' from the pan by sliding base off the sides like you would a cake, or place the entire pan in the fridge for further cooling.
6. When ready to fry, cut steamed tofu into rectangle. Prepare a plate of Tapioca flour. Heat a pan of oil (sufficient for frying) till hot, reduce fire to maintain heat.
7. Coat each piece of tofu generously with flour and fry on medium heat till golden brown. Dish up and serve immediately.
Monday, 23 April 2012
Pan-fried Asparagus Roll
Why the silence? My cousin asked. She apparently, has been checking on me. Someone missed me! How sweet is that feeling.
Anyway, I am here still. The only reason why the stillness is because my Apple died on me again! Waaaaaaaa... :"( Tragic.
I have been experimenting some new dishes. Been taking photos and labeling them diligently. But they've all vanished along with my Apple. Can't imagine my heartbreak. Can't salvage. Must re-do. How helpless! I never learn, I suppose. I didn't backup since the last crash. Waaaaaaaaaaah :""(
Before I wallow any further into self pity, let me begin. This is one of those dishes I recreated. Didn't know if it will work but it turned out superb! No kidding you. Just a simple Hock Kee frozen Belly Sukiyaki, with a pack of asparagus and enoki mushroom. Roll them. Pan fry them. Make your favorite sauce and drizzle over them.
I can't wait to serve this when we next host a dinner. Yippie!!
NB: The belly sukiyaki has no seasoning and neither does the vegetable nor mushroom. So use the best sauce you can find. I used my favorite Kikkoman Soy Sauce with honey and lemon juice, with slight dash of garlic pepper. With a little oil, fry garlic till fragrant, pour soy sauce in and boil slightly. Drizzle over pan fried rolls. Serve.
Anyway, I am here still. The only reason why the stillness is because my Apple died on me again! Waaaaaaaa... :"( Tragic.
I have been experimenting some new dishes. Been taking photos and labeling them diligently. But they've all vanished along with my Apple. Can't imagine my heartbreak. Can't salvage. Must re-do. How helpless! I never learn, I suppose. I didn't backup since the last crash. Waaaaaaaaaaah :""(
I can't wait to serve this when we next host a dinner. Yippie!!
NB: The belly sukiyaki has no seasoning and neither does the vegetable nor mushroom. So use the best sauce you can find. I used my favorite Kikkoman Soy Sauce with honey and lemon juice, with slight dash of garlic pepper. With a little oil, fry garlic till fragrant, pour soy sauce in and boil slightly. Drizzle over pan fried rolls. Serve.
Maki Rice Roll
Son2: Mommy, why does the sun go down at night, and the moon comes out?
Smartie Me: Well, because the sun is up since the morning, and will go back home at night, and the moon will come out because he's been home the whole day. (Reminding myself he's only 3.)
Son2: Then why is the sun up since morning and the moon stay at home?
A little stumbled Me: Well, because the sun wants to go home already. So, it's now the moon's turn to come out.
Son2: Why is it the moon's turn now?
Gaining posture me: Well, you see, they take turn. Just like you and Kor Kor, you guys take turn to hold the ball, right? (He nods his head)... Ya, so, sun and moon take turn too.
Son2: Why are they just like Kor Kor and I?
Losing it Me, mumbling to myself: Sigh,... it's starting all over again... (laughing to myself)...
Son2: What is starting all over again? Why is it starting all over again? Mommy, who were you talking to? Why are you laughing?... ...
Surrendered Me: Oh never mind...
Son2 pressing on: Why never mind?
I reminded myself, right there right then, to cherish these Whys. They are special. And they probably happened only once in a person's lifetime, where they honestly can't stop asking WHY? No amount of explanation will make them stop. So, it really doesn't matter what you replied...
4 years ago, exasperated with Son1's Whys, I broke into the rhyme "Because the sky is so high and the bird sh*t in your eyes."
Son1: Why did the bird shit in my eyes? And why is the sky so high?
Felt like hanging myself.
Since the beginning of this year, I have been tearing my hair out because Son1's been dirtying my b-r-a-n-d n-e-w car. He has to eat his lunch in there while we make our way daily to pick Son2 from his Nursery. Couldn't think of anything that can be a breeze for him to handle in a moving, shaky car. Not to mention the smell of food in the car, is the grains of rice or strand of noodles he will leave behind!!! Yuks!
Till we went to a Jap restaurant over one weekend, and I saw the answer right in front of me! Sushi Maki!!! I stormed right into the supermarket and bought a pack of seaweed and bamboo mat, and sushi we rolled! (Smartie me. Applause.)
So what goes in there? Not Jap rice actually. Muahahahaha... I cooked my usual rice with slightly more water to make it slightly sticky, and wrap with any of the boys' favorite dish. As long as the dish is drained dry, it'll not be a problem to wrap. So far, I have done salmon, minced pork, diced carrots, french beans, asparagus, luncheon meat, ground beef. Not bad at all. Boys are always happy when they see this in their lunch boxes, and they always finish their maki rolls. Best of all, no rice grains on my car mat!
What else can I possibly ask for.
Smartie Me: Well, because the sun is up since the morning, and will go back home at night, and the moon will come out because he's been home the whole day. (Reminding myself he's only 3.)
Son2: Then why is the sun up since morning and the moon stay at home?
A little stumbled Me: Well, because the sun wants to go home already. So, it's now the moon's turn to come out.
Son2: Why is it the moon's turn now?
Gaining posture me: Well, you see, they take turn. Just like you and Kor Kor, you guys take turn to hold the ball, right? (He nods his head)... Ya, so, sun and moon take turn too.
Son2: Why are they just like Kor Kor and I?
Losing it Me, mumbling to myself: Sigh,... it's starting all over again... (laughing to myself)...
Son2: What is starting all over again? Why is it starting all over again? Mommy, who were you talking to? Why are you laughing?... ...
Surrendered Me: Oh never mind...
Son2 pressing on: Why never mind?
I reminded myself, right there right then, to cherish these Whys. They are special. And they probably happened only once in a person's lifetime, where they honestly can't stop asking WHY? No amount of explanation will make them stop. So, it really doesn't matter what you replied...
4 years ago, exasperated with Son1's Whys, I broke into the rhyme "Because the sky is so high and the bird sh*t in your eyes."
Son1: Why did the bird shit in my eyes? And why is the sky so high?
Felt like hanging myself.
Since the beginning of this year, I have been tearing my hair out because Son1's been dirtying my b-r-a-n-d n-e-w car. He has to eat his lunch in there while we make our way daily to pick Son2 from his Nursery. Couldn't think of anything that can be a breeze for him to handle in a moving, shaky car. Not to mention the smell of food in the car, is the grains of rice or strand of noodles he will leave behind!!! Yuks!
So what goes in there? Not Jap rice actually. Muahahahaha... I cooked my usual rice with slightly more water to make it slightly sticky, and wrap with any of the boys' favorite dish. As long as the dish is drained dry, it'll not be a problem to wrap. So far, I have done salmon, minced pork, diced carrots, french beans, asparagus, luncheon meat, ground beef. Not bad at all. Boys are always happy when they see this in their lunch boxes, and they always finish their maki rolls. Best of all, no rice grains on my car mat!
What else can I possibly ask for.
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