Everything happens for a reason !!!: October 2016

Sunday, October 16, 2016

Tau Huay. Throughout 18 years of marriage. This was my 2nd time making Tau Huey. I followed late MIL recipe with good result previously but as you can see the paper is torn beyond repair. I can only roughly guess the steps through the somewhat hazy memories and through online resources. The only changes I did back then was to switch Gypsum to GDL (Lactone) because Gypsum is not good for health in big quantity but the truth is I cannot find it anywhere near Woodlands. You can get GDL from anybake shop and the Gypsum from singseh. Follow the recipe via my Facebook link on my profile. #lizaohlala #blog #twitter #lizzyspantry #tauhuey #tofufa #gdl #soybeans #soy #soycustard #shotwithiphone6splus

via Instagram http://ift.tt/2eiig3m

Thank you all for the kind thoughts

Thank you all for the kind thoughts, wishes, messages and prayers for our late nenek.

We are sorry that we were unable to reply to each individual message and personally thank each of you who took the trouble to come down despite your busy schedule to offer prayers and contributions.

Your presence means a lot to all of us.

Looking back on the past wonderful memories with nenek, the one on repeat mode revolves mostly around food especially during the time period where we stayed with nenek at tampines block 266.

We don't have that much money then but we always had enough to eat because nenek was resourceful and fed us well with love.

I remembered her nasi lemak, which was unlike the one's sold in shops. If I'm not mistaken, her sambal was a watery kind. I neither like nor dislike it but If I am to try in recreating the taste, I don't think I can do it as well as hers.

I remembered learning on how to pull the dough for prata by stretching it on the back of big round serving (enamelled) tray, (just like Mr late grandpa used to do to) but I had forgotten what were added in as ingredients to the dough. Melted ghee, warm water and salt? Maybe. Must ask my mom or father in law (who used to work with Mr late grandpa selling prata that his family still raves about when reminiscing).

I remember the times she sat snipping bags of dried chillies while watching news or whatever P Ramlee or Hindustan or video Omputeh atuk fancies at that particular time, on repeat mode. Because we were staying with the grandparents, we received regular visitors and nenek usually cooked invbig pots and we can use up 2 big red plastic bag of dried chillies real fast because asam pedas and sambal tumis was always on the menu.

I remember how early she woke up every morning to also cook 'bekal' for working adults in the family. The most common bekal will be ayam masak kicap. Her ayam kicap for bekal will always be chicken wings and she does not pre-fried the wings. I remember the gravy was watery with tinge of vinegar and not the typical dark gravy. Not the way I would cook now but something which I enjoyed eating back then because it taste so simple and comforting at the same time.

I remember there was always something daily on the dining table for afternoon tea. Interesting traditional kuehs the teenager food snob me back then don't care much but the now me turned to Google and Youtube for recipes.

I remember jemput2 ikan bilis basah. 'White Bait Fritters'.

Here's an elaborate recipe by Hedy Khoo. http://www.soshiok.com/recipe/white-bait-fritters

Nenek recipe on the other hand was a simple no frill batter. Into the big basin of batter she would add thinly sliced tumeric leaves, tumeric powder and If I'm not mistaken, some blended dried chillies instead of sliced chillies. The sliced tumeric leaves gives a really nice bite to it. I remember I don't really like white bait because I remember biting on lots of baby bones so I always pick them out. Maybe If the fritters was abit tad crispy, I would love it.

Sometimes she replaced the white bait with udang geragau (Dried Baby Shrimp). I loved this version better but sadly I can no longer eat prawns now.

I remember Lempeng Kelapa. Have you tried that before? It is actually a traditional pancake made with flour and grated coconut. You can have it as it is or dipped in left over sambal from breakfast. The last time I had that was when we were still staying with granny. Wow that must have been close to 30 years ago. I don't think we will be trying to make this. I doubt Mr like the idea of grated coconut pancake 😅. Here's Lempeng Kelapa recipe you can refer to http://www.tiffinbiru.com/2015/12/sarapan-lempeng-kelapa-pagi-ni.html

I remember Roti Jeneket which taste very much like Butterfly Bun without the sesame toppings. Her's was a simple recipe without use of yeast. Her's doesn't stay crispy when cold so we always grab when it's still hot. I have been wanting to make Roti Jeneket for the longest time. I studied so many recipes online and bookmarked some from popular food bloggers. I really should zoom in to one recipe and try. Here's one of the recipe I bookmarked http://rozzan.blogspot.sg/2008/01/jeneketjanekek.html

Of all the food memories, the one I missed the most is Murtabak Udang Kering dan Lada hitam. (Dried Shrimp and Black Pepper Murtabak). You prepare this as per usual murtabak but instead of minced meat you add blended dried shrimps and black pepper to the egg and onions mixture. Mak still made this many years back but since now I'm allergic to shrimp, this shall be one food I will forever yearned for but whose craving will never be satisfied alas.

What was supposed to be a note thanking each one of you for your thoughts and kindness has now turned into a post reminiscing about the past and food (Mr also complaining suddenly how come sunday brunch is not prepared yet after editting this post)

Such fond priceless memories indeed.

May nenek soul rest in peace and may all her good deeds be remembered and may she be granted Jannah. Insyallah.

Alfatiha to nenek Mariah Binte Ibrahim.

Here's one of the nice photo with arwah nenek and atok taken 18 years ago. She will definitely be missed.

Everything happens for a reason !!!

Thursday, October 27, 2016

Happy Deepavali to all my Hindu friends #happydeepavali2016 #deepavali2016 #lizaohlala #deepavali #blog #twitter #workingatatstarhub

Sunday, October 23, 2016

Saturday, October 22, 2016

How we love our steak. Actually we ordered medium rare but we are fine because the steak was juice, tender and cooked perfectly with even doneness. #lizaohlala #brazenbeef #royzetvous #blog #twitter #beef #steak #rare

Friday, October 21, 2016

Loving the gorgeous colour. I love colours. Colours make me happy! Sorry all, limited sets.. Only for my hindu colleagues. #deepavali2016 #lizaohlala #blog #twitter #moneyenvelope #purple #colours

Thursday, October 20, 2016

Wednesday, October 19, 2016

Wet morning #kopikong #kuehdadar #lizaohlala #blog #twitter #shotwithiphone6splus #caffeinefix #coffeeinacan #kopitiam #asianstyle

I think in one glance, you kinda can see that we are related ahhaha #cousins #cucuhjhussin #lizaohlala #kenduriambeng #blog #twitter

Tuesday, October 18, 2016

Cucu-cucu jambu Haji Hussin 😜 #lizaohlala #shotwithiphone6splus #blog #twitter #orangbugis #orangjawa

Bukan main lagi ni boss kecik #likeaboss #lizaohlala #blog #twitter #hani #shotwithiphone6splus #miniboss

Sunday, October 16, 2016

Thank you all for the kind thoughts

Friday, October 7, 2016

The Bomb Buffalo Wings Still the Bomb. #tashtishtosh #lizaohlala #blog #twitter #buffalowings #thebombbuffalowings #simpangbedok #halalsg #ttt #spicywings #bluecheese #chickenwings

Angus Ribeye by Tash Tish Tosh Have you been here yet? Bila lagi? #lizaohlala #blog #twitter #tashtishtosh #ttt #steak #angusbeef #angus

Monday, October 3, 2016

Sunday, October 2, 2016

Talam Berlauk Without prawns and dried shrimps😢 but I compensate it with overflow of toppings 😂😂 #steamedricecake #talamberlauk #mincedbeef #lizzyspantry #lizaohlala #blog #twitter #talam #shotwithiphone6splus #redchillies #slicedomelette #friedshallot #greenonion

Saturday, October 1, 2016

LinkWithin