The heat is excruciating to the point of being unbearable. But when one’s gotta eat, one’s gotta eat. There is of course the easy way out of running downstairs to the nearby coffeeshop to “tapao” but I seriously don’t wanna move an inch out in the sun. A few ingredients from the pantry and less than 30 min later, I have a quick and easy meal and for today its gonna be marmite pasta!
Omelettes are a common dish on the dinner tables of many Chinese households. The versatility of the eggs, is like a clean canvas that provide us with endless possibilities for omelette dishes, each differing from the next. From Cantonese classics as elaborated as 桂花蛋 or 芙蓉蛋, to something as simple as a SPAM or an onion omelette, omelette dishes can also work to reflect the changing seasons, using ingredients that are only available during specific times of the year. To usher in the summer heat, 夜香花 Tonkin Jasmine bloom to exalt one and all in their perfumed blossoms and one can work it very nicely into an omelette as well ,together with sakura ebi, for a very refreshing 夜香花樱花虾炒蛋 – Tonkin Jasmine & Sakura Ebi Omelette.
There are some dishes which I cook over and over again for my daily meals. Some of these are purely out of simplicity, allowing the laziness in me to take over, so that I don’t have to think to much or fuss over what to have for a weekday lunch. But some of these dishes are revisited over and over again because of the memories they carry. Many of these are comfort foods, dishes which I’d been eating all these years since young when my mother was still around. And now that she is gone, these dishes invoke a profound sense of nostalgia，reminiscent of the times we’d spent together cooking, the sights and sounds, not forgetting smells from our small kitchen. Thankfully over the years of cooking together, I’d learnt from her and consolidated a small but decent repertoire of dishes which we’d prepared together and enjoyed tremendously, dishes which I cook over and over again, archiving the flavours and fueling memories…
Those who know me well will know that I am an advocate of Peranakan home-cooking being approachable and simple, unlike what is typically heard and said about Straits Chinese cooking being laborious and tedious. While there are indeed dishes in the Baba Nyonya cuisine which are more painstaking to prepare, there is a repertoire of Peranakan dishes which require little time to cook and even less time to enjoy as they are so delicious, they are gobbled down in no time!
When I run out of ideas for what to prepare for a simple dinner, the ” tempra” sauce is my to-go-to style of Peranakan cooking which could be used with a wide variety of ingredients, all delicious and simple to prepare. No rempah to pound, no long hours of stewing, it usually manifest as “ikan tempra” or “ayam tempra” in our household but when I want something really fast and furiously done, “telor tempra” is most definitely the dish I would whip up as it requires just a bare few minutes from the chopping board to the dining table.
There are those days when I feel so lazy to get out of the house to do anything. Well, make that most of the time *chuckles*. Yet we all have to eat yeah? So to compensate for those “lazy days”, I make sure that my fridge and pantry are well-stocked with ingredients which I may need to whip up something fast yet no less gratifying. As such, my fridge is always packed with food, and I often tell my friends that it is so stuffed that I have to be careful whenever I open it, or something would just drop out from somewhere. Friends laugh, dispensing it as a silly joke which I’d spun up but it’s true you know. Being a food hoarder comes with its own set of problems and fears. Some stuff are buried so deep within the abyss of other produce that they have to excavated. These “archaeological findings” usually take weeks and at times, months to be uncovered. Things which were once fresh turn stale and had to be binned. Wastage… But the greatest fear any food hoarder has is the day when the fridge decides to kick the bucket. That is sheer armageddon I tell you. And that happened to me just two weeks ago!
“Summer” is here again and for a tropical country like Singapore who knows no seasons, it is usually marked by unbearable heat waves, and hopefully late afternoon thunderstorms which help to dispel the heat for more tolerable nights, only to wake up to repeat this “daily cycle” all over again. While I loathe the heat, I love “summer” for several reasons and one of which is the coming of seasonal fruits we get only during this time of the year. Stone fruits take centre stage but not forgetting our lovely tropical mangoes and soon-to-come durians as well. One of my favorites is 日向夏柑 Hyuganatsu, a citrus from Miyazaki, Japan much loved for its refreshing sweet and sourish flavour combination. Amongst all the varieties of Japanese citrus available throughout the year from an assortment of different cultivars of Mikan to Yuzu, Kiyomi, Dekopon, Satsuma etc… Hyuganatsu is one which is particularly enjoyed to “welcome” the hot season, as the name of this citrus 夏 “natsu” literally means “summer” in Japanese. The Japanese love it and often present boxes of hyuganatsu as omiyage or gifts to friends, family and business associates whenever the fruits are in season. Though good to be eaten on its own, Hyuganatsu can also be used to make a variety of desserts, including the popular 日向夏柑の寒天ゼリー Hyuganatsu Kanten Jelly, which is so easy to make but incredibly enjoyable.
January and it is strawberry season. Specifically Korean and Japanese strawberries that is. This is practically the only time of the year that I eat strawberries. Apart from the erratic French gariguettes that come a couple of months later. IF they ever come that is. Fraises des bois and Mara des bois…I can only dream. Yes we do get strawberries on the supermarket shelves almost all year round. Call me picky but I don’t buy straws from Australia, New Zealand or the Americas, be it North or South. They just don’t dig as well as the Korean, Japanese or French fellas. Neither do I eat Driscoll’s
crappy strawberries. No offence guys but they just make you think that you are eating strawberries. So in reality and as snobbish I may sound, the “real” strawberry season is actually very short. For me at least. As seasonal as how these fruits had been in the past and should rightfully be so. Apart from buying and savoring them as it is, we often crack our heads to find ways to extend our days to enjoy them before the season closes. And what better way to lock in these flavours through making jams out of them, an age old method to “immortalise” the delicate sweetness the current season bequeaths upon us which alas, come so swiftly yet ends all too shortly.