Addendum to Nasi Lemak Recipe in Mum's Classics Revived


It has been proofread many time over but *groan*, there are still some typos, most which are minor.

But this addendum is important for the Nasi Lemak Recipe.

At the bottom of page 201, which has been cut off:

"If you do not have a suitable steamer, you can still cook the rice well in an electric rice cooker. Add the thin coconut milk into the water (remember to keep the 1:1 liquid-rice ratio). Include the salt and pandan leaves. When the rice has cooked, switch the cooker to ‘warm’ mode. Add the coconut cream, more pandan leaves and stir gently. Then let it stay in warm mode for another 15 minutes."

It is important to note that you can use the electric rice cooker to do good and fluffy rice for Nasi Lemak and these missing instructions are important.

Happy cooking!!! 

You can buy the cookbook from: 

Bookstores in Singapore
Kinokuniya Online, go to link here
The Cathedral Cafe (profits from books sold here will go to charity, go to link here)

It will be available in Amazon sometime next year. 

Breaking News: Some Cookbooks Were Launched (The Straight Times, 28th Nov 2016)


Something amazing happened at The Cathedral Cafe last Sunday.

Some cookbooks were launched, literally. The Food Canon was giving his speech. We were told that he often breaks out in Singlish when he is nervous. That he did in full flight. 

But some other things were flying too. We have here his speech in full:

Ahem. Er..hello there. (Mic buzzing…)

Welcome all and one to this…I mean, one and all, to the lunch of my cookbook. Sorry, I meant - the launch.... Heh, I am a bit nervous. Pai Seh Pai Seh. Forgive my Singlish hor? When I get nervous, I speak from my heart, and all the hors and lors will spill out. 

This cookbook is all about my late Mum. And a little bit of me. As you can read on the front cover, it is about Reviving my Mum’s classics. And little me, ahem, on the back cover.

Cookbook Launch on Sat 26th Nov 2016 at The Cathedral Cafe: Do drop by!


By now, you would know that the book is out.

It is a bit surreal. To see a replicas of myself, rather Matrix-like, with the dreaded pineapple repeating it's thorny appearance many times over. I am just glad that is at the back-cover and that the bowl of Hae Mee is receiving all the limelight and attention.

The book will be launched publicly this Saturday, 11.30 am to 2 pm. If you have been a fan or supporter, please pop by and say hello. The Cathedral Cafe is just next to the City Hall MRT Exit.

You are likely to bump into other food enthusiasts and home cooks, both budding and experienced ones. It will be a jolly good crowd. And I am also hearing rumours that Auntie Curry Puffs may be offered so that you can taste the real thing and not just gaze hungrily at those photos.

Pan-seared Salmon in Tamarind Sauce

This is a quick take on how to cook a pan-seared salmon with a sauce of some kind. 

Farmed salmon is cheaper these days. They freeze well and defrost quickly. My Mum-in-law's helper will pack the fillets individually and we will take out a few on nights when we are doing a quick dinner.

This recipe is quick and simple. Pan-sear it. Set aside. Cook the sauce and then pour it over the salmon fillets. Garnish and serve.  

Pat dry your fillets. If it is still a bit cold on the inside, it's alright. Heat up a pan. Add a very thin layer of oil. Note that salmon is an oily fish and you really do not need  a lot of oil in the pan. You just need some to ensure the fish is not burned or stuck to the pan. Non-stick pan is good for this.

Home-made Mee Hoon Kueh (Pinched Noodles)


I love noodles. Don't you?

If you are a follower of this blog, you would have noticed that my Mum was big on noodle recipes. Some of these recipes (sans curry laksa) have already been blogged in great detail and my coming cookbook will also feature them. They are indeed worth learning and mastering.

Another of her favourite recipes which she only cooked regularly for those of us at home is "Mee Hoon Kueh." It is sometimes called "Pinched Noodles" or Pan Mee.  I have many memories of enjoying these bowls of homemade goodness. The noodles are pinched, flattened and randomly shaped by hand (fingers rather) with varying thickness, which makes the texture interesting. This is the character of this dish, as opposed to uniform machine-made noodles.

The garnish of crunchy fried ikan bills and fried shallots adds more flavour and variation in texture.

A Cookbook Diary: Food Photography (Part 3)

I love to take something ordinary and make it really special. - Ina Garten
The photos on my blog were often snapped in haste. 

The dishes were not cooked for photography but for some hungry diners. I shoot them to keep cooking notes. Sometimes, it is for blogging purposes. How long did I take to snap those photos? In seconds and if time permits, minutes.  

I thought I could get away with that kind of photography when it came to the cookbook. That would have been the case if I had my way. As long as the dish is authentic, it give a visual indication of the result and tastes as nice as it looks, that should be enough. 

However, my publisher (Goh Eck Kheng) had a different approach. When it comes to a cookbook, the dishes deserve the best shots. Creatively taken, they can tell a story of their own.