Hi again.
Now that the cook book has been released, it appears that more are cooking now from my Mum's recipes.
It is a good thing that we are not done yet with paper and ink. There is something about that format which is more practical and connects better with the home cook. Good to know, as I had some doubts when the idea of a cookbook was first mooted.
The cookbook is best seen as a companion to this site or the other way round. From here, I can make reference to it. And yes, recipes do not need to be final when printed! There will alway be variations.
The recipes in the cookbook use limited photos due to constraints of space and design choices. Here is where the blog can complement as photos of the process can be helpful for some recipes.
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)
Cookbook Monday, November 28, 2016
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.
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!
Cookbook Monday, November 21, 2016
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.
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.
