Making Kajang Satay (Mengapa, mengapa....?)



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I always thought that it is fantastic to serve Satay at a party.

I have been to some where a "Satay Man" was hired. You can smell it in the air as you walk in. And the sight of the charcoal fire which flared occasionally in the skilful pair of hands - one holding a fan and the other a bunch of satay - was always something that added a special atmosphere to the evening.

Having grown up in Malaysia, I was used to those that had chunks of roasted sweet meat which is juicy on the inside, served with a delicious peanut sauce, accompanied by ketupat, fresh cucumber and onions. Those from Kajang are about the best. I can also recall visiting my Malay friends during Hari Raya. I still have memories of Satay served in their homes.

Sungguh sungguh sedap dan enak. 

Tetapi mengapa di Singapura, tidak ada Satay macam ini? Mengapa? Satay di sini kurus sekali. Kadang-kadang keras. Gigi palsu boleh mengusir dan kepala sentak bila mengigit. Ayuh. Mengapa? Kalau satay baik di Kajang, mengapa tidak pergi sana dan belajar? Sini ada nama "Kelab." Saya fikir orang putih boleh ditipu. Tetapi orang tempatan tahu - mengapa satay sudah jadi begini?"

Notes from a Hakka Yong Tau Foo Party



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Note: The full recipe for HYTF can be found here.

When I cook Hakka Yong Tau Foo, it is almost always for a party.

It has been while since I last made this and along with the food team in my church, we had to find our bearings again. But it wasn't as difficult as we had feared. It all went very smoothly and about 100 diners enjoyed the unique dining experience at our Alpha Course last night.

Why HYTF for tonight? I was asked by the team to cook whatever I want as this was one of the last few meals I am doing in the church. It isn't quite the "Last Supper" but it is true that I will be moving to another church to serve as their pastor w.e.f. 1st July this year.

I was thinking of Japanese beef rice, using Sous Vide to 48-cooked some short rib beef to perfection. Or maybe coffee pork ribs and butter prawns. But the dishes will not engage the whole food team the way HYTF will. And so the decision was made.

Auntie Ruby's Tau Yu Bak (Braised Pork in Soy Sauce)



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Updating this old post and added some pics. I have written another post with a simplified recipe here

I have grown accustomed to her taste

Tau Yew Bak! Tow You Bak! Toyu Bak! (Oh dear, how do you anglicize or 'engli-pinyin' this?)

This dish has been blogged and 'reciped' to death. It can be found in just about any Nonya (almost synonymous with Singaporean) cookbook out there.

So why another one?

Why?



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If you have been following my blog, you will know that I have done a few posts on Sio Bak, Siew Yoke or Cantonese Roast Pork.

I have even claimed that I have perfected the techniques.

Not quite.
  • There has been times when the skin won't crisped. This is especially so when I have pricked the skin, using some forks. 
  • There has been times when I decided not to prick the skin. The skin was crisped, but only partially. The inner skin can be chewy.
I have always wondered: why do you need to prick the skin? Maybe I have missed something in googling cooking sites but I have never found the answer.

Rice Wine Chicken



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You have just given birth. You are now confined to the house for the month.

You cannot bathe.
You cannot visit Island Creamery.
No macaroons.
No chocolate brownies.
No curry chicken.
Coffee? Smell it if you like, but no sipping please.

For the next few weeks, your mother in-law ruleth.

"Hong Siew Pai Kuat"



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Recently, during Chinese New Year, I met my cousin. She told me that her neighbour made some Char Siew and Tau Yew Bak and gave some to her. She learnt it off the Net from a lady by the name of "Auntie Ruby".

**Smiley**

My cousin also told me that she had recorded some of her recipes. I asked her to whatsapp them over and she did. Some recipes were new to me. These will certainly be added to my upcoming notebook.

I thought my Mum's Wok-char Siew method could be used to cook pork ribs. I blogged about it here. Apparently my Mum already knew that long ago. See the above recipe for "Hong Siew Pai Kuat."

Sigh. I miss my Mum...still. I dreamt of her again just yesterday and it was as if she was really present.