Confessions of a City Slicker

This is my most favorite food ever since I was a wee tiny tot.  Still is, in fact.  This is baked beans in tomato sauce (the canned ones) with potatoes and meatballs.

Total cooking time is probably 10-15 minutes, although my Grandma likes to cook the other version with sauted garlic and fried potatoes.  Me, I like this simpler version because it retains the sweetness of the baked beans and because of the short cooking time, the potatoes remain crunchy.

OK, there is no exact amount of ingredients to be used here.  It is entirely up to personal preferance, how much of what is used, so go with your instincts.

What you need:

• 1 large can baked beans in tomato sauce
• Pork
• 2 large potatoes cut into cubes
• Water

I season my pork with oyster sauce, sesame seed oil, corn flour, oregano and a little water so that the meat is not so sticky.  The oregano was added to the dish by me and it actually enhances the flavors.  I love oregano although Mom can hardly stand the smell.

Boil water in a wok and add the potatoes.  How much water you use depends on how thick or soupy you want the dish to be.  Since I prefer the soupy version, I use more.

Once the potatoes are in, you can start adding the pork.  Make tiny meatballs out of them.  It is advisable to use a spoon to shape the pork rather than by hand as it retains the moisture and gives the meatballs a juicier, smoother texture.  Shaping them by hand will squeeze the moisture out of them and result in very hard and dry meatballs.

When the meatballs are cooked, reduce the heat and add the beans.  I prefer Yeos beans as they are crunchier and bigger.  Grandma used Tower brand that has mushier beans.

Let the whole thing simmer for a while before adding more oregano.  Have a taste and add salt and sugar as desired.

And there you have it, a very simple dish to prepare without any fuss that is satisfying.

If I remember correctly, Grandma’s version will be to fry the potatoes first then set aside.  Next saute garlic and fry the pork, spreading it out instead of making meatballs.  Once done, add baked beans and potatoes and simmer.

Mmmmm….the heavenly aroma of oregano and the tomato sauce is just too much to bear.  Since I didn’t have anything more than 2 tiny pieces of chicken for dinner, those 2 bowls I just whipped up are calling to me from inside the fridge.

Nooooooo…I must, I must RESIST!  They are for my lunch for the next 2 days, after all.  Maybe I’ll just sacrifice my lunch time TV show and come home earlier for lunch.

At least that will put half my misery to rest.

This is my most favorite food ever since I was a wee tiny tot.  Still is, in fact.  This is baked beans in tomato sauce (the canned ones) with potatoes and meatballs.

Total cooking time is probably 10-15 minutes, although my Grandma likes to cook the other version with sauted garlic and fried potatoes.  Me, I like this simpler version because it retains the sweetness of the baked beans and because of the short cooking time, the potatoes remain crunchy.

OK, there is no exact amount of ingredients to be used here.  It is entirely up to personal preferance, how much of what is used, so go with your instincts.

What you need:

• 1 large can baked beans in tomato sauce
• Pork
• 2 large potatoes cut into cubes
• Water

I season my pork with oyster sauce, sesame seed oil, corn flour, oregano and a little water so that the meat is not so sticky.  The oregano was added to the dish by me and it actually enhances the flavors.  I love oregano although Mom can hardly stand the smell.

Boil water in a wok and add the potatoes.  How much water you use depends on how thick or soupy you want the dish to be.  Since I prefer the soupy version, I use more.

Once the potatoes are in, you can start adding the pork.  Make tiny meatballs out of them.  It is advisable to use a spoon to shape the pork rather than by hand as it retains the moisture and gives the meatballs a juicier, smoother texture.  Shaping them by hand will squeeze the moisture out of them and result in very hard and dry meatballs.

When the meatballs are cooked, reduce the heat and add the beans.  I prefer Yeos beans as they are crunchier and bigger.  Grandma used Tower brand that has mushier beans.

Let the whole thing simmer for a while before adding more oregano.  Have a taste and add salt and sugar as desired.

And there you have it, a very simple dish to prepare without any fuss that is satisfying.

If I remember correctly, Grandma’s version will be to fry the potatoes first then set aside.  Next saute garlic and fry the pork, spreading it out instead of making meatballs.  Once done, add baked beans and potatoes and simmer.

Mmmmm….the heavenly aroma of oregano and the tomato sauce is just too much to bear.  Since I didn’t have anything more than 2 tiny pieces of chicken for dinner, those 2 bowls I just whipped up are calling to me from inside the fridge.

Nooooooo…I must, I must RESIST!  They are for my lunch for the next 2 days, after all.  Maybe I’ll just sacrifice my lunch time TV show and come home earlier for lunch.

At least that will put half my misery to rest.

"Dear Friends, thank you for the lovely singing.  Received a lot of congratulatory messages.  Wouldn’t be able to do that without your support."

It’s messages like this that makes all those sacrifices and getting screwed during choir practices worth it.  I have been with this choir for more than 10 years now.  Wow!  Seems like just yesterday I was all blurry sitting at the back of the choir and don’t know what anyone was talking about.

Now, with years of training, my voice is stronger and I can hit all the high notes in some of the more challenging songs.  There are other factors that keep me staying on.

• The opportunity to use the gift of my voice to glorify God’s name
• The opportunity to contribute my small part to the church
• When I sing for God, I feel Him nearer
• Constantly challenging myself to be able to hit the high notes
• This choir is a collection of the craziest, most fun people in the church
• Our achievements and accolades we received over the past 10 years
• Finding so many kindred spirits amongst the people of all ages - from 5 to 84
• Although I still can’t read music, at least I know what those stringy little figures in the music sheets mean
• Our fun trips to sing at other parishes in the state
• A GUARANTEED seat in church during the bigger masses like Easter and Christmas (a strong reason most other people join)

Most of all, if you are a choir member, then the choir will sing at your wedding and your funeral FOC :))))))))

…Merry Christmas To You

May there be

• Hope in every heart
• Love in every home
• Peace in every land
• Neighbors hand in hand
• A surprise in every stocking
• A gift in every tree

…Merry Christmas To You

May there be

• Hope in every heart
• Love in every home
• Peace in every land
• Neighbors hand in hand
• A surprise in every stocking
• A gift in every tree

Got a pleasant surprise during choir practice yesterday.  This beautiful lemon poppy seed cake courtesy of The5XMom.  She even included those cute little heart shaped toppings.  There is a light layer of icing sugar, although it has absorved the oil from the cake by the time I got it, so you can’t see it.

Those who know about her and her blog will know what a terrific chef she is.  I even pimped some of her recipes to experiment with.

I love the poppy seeds in the cake.  They make the cake all the more crunchy.  I love the feeling of the poppy seeds exploding when being crushed by my teeth

There are also crushed almonds in there which add to the fragrance and I absolutely love the smell of the citrusy orange.

Thanks, Lillian!

Many people call Dongzhi the Chinese version of Christmas because it is celebrated just a few days before on the 22nd of December.  Really?!?!  Hmmm…..I never noticed.

This is the tang yuan or gluttinuous rice balls Mom and me did the night before.

Although they are easily available in the markets, most families still prefer to do it themselves.  It’s an opportunity for members of the family to get together and catch up while rolling the balls.

Once finished, they will be left to sit overnight so they dry up before being cooked in syrup the next morning.

HAPPY DONGZHI EVERYONE! ^_^

Dreams…that is the only place that I can see you again.  To hold you and feel your warmth.  These dreams are the ones that will always make me wake up with my pillow wet with tears.

It’s been so long now, yet I don’t believe that the tears have dried up.  Don’t think they ever will.

I still keep your things.  They hold a special place in my closet.  The cute little collar with the bell I let your wear occassionally, that lock of your fur that I took that last night with you which I kept with your photo in my album.

Last night you came back for a visit, didn’t you?  I felt the weight of your head on my leg the way you sometimes like to sleep.  I felt you gently nudging me to wake to cuddle you till you fall asleep in my arms.

When I woke up this morning, your smell lingers.  That familiar scent that is unique to you that I love.

Your side of the bed will always be yours, you know that, don’t you?  You’ll always be welcome to come back and sleep anytime you want.

You’ll always, ALWAYS, be the love of my life, my little butterfly.

I’m so glad you stopped by.

Here are the recipes for the sauces.

Traditional Turkey Gravy

• 1/4 cup dripping collected from the baking tray
• 1 1/2 cups boiling water
• 2 tbs brandy
• 1/2 chicken cube (crushed)
• 3/4 cups cranberry sauce
• Salt & pepper to taste

In a saucepan combine turkey dripping and boiling water and whisk till smooth over a slow fire.  Stir in brandy, chicken cube and cranberry sauce.  Add salt & pepper until taste is to your liking.  Use plain flour to thicken the sauce.

Spicy Turkey Sauce

• 2 big onions blended to a paste
• 2 bulbs of garlic blended to a paste
• 1/2 cup dripping collected from the baking tray
• 1 tbs chilli sauce
• 1 can cranberry sauce
• 1 can apple sauce
• 1/2 cup brandy

Fry the onion & garlic paste with the turkey dripping over a slow fire until fragrant.  Add chilli sauce, cranberry sauce & apple sauce.  Whisk till smooth.  Pour in brandy and set on fire.  Let it burn until the brandy burns out.

Brown Sauce

This one is a no brainer.  Brown sauces can be found in powder form in any of the larger supermarkets.  Just combine 2 tbs with boiling water until you get the desired thickness.  Add salt & pepper to taste.  I added a little rosemary and 1 tbs butter for extra fragrance.

Traditionally, brown sauce is made by boiling the tendons of beef for at least 24 hours.  This involves a lot of work and major hotels nowadays prefer to buy the powder forms to make life easier for them.

Cranberry Sauce

Can be found in a can.  So far, I have found 2 variations - jelly form and another one with the actual cranberry fruit.  For the purpose of making a sauce, the jelly form is preferred.  Just scoop out from the can and mash it up.

I like to spread out the preparations of roasting my turkey over a one-week period.  That way, there will not be too much work that need to be done come roasting day.

This year, I got my turkey from the frozen food supplier recommended by The5XMom.

The turkey is from Ronsard, so I guess it’s a French turkey. If I remember correctly, their birds are all organically bred without the use of hormones.

The price of turkey this year has doubled…Fu-yoh!  Sure am glad I didn’t buy from the supermarkets.  They charge so much more per kg compared to the frozen food supplier.

Monday-Tuesday

Brought the bird home and defrost in the fridge.

Wednesday

Cleaned the bird thoroughly including a full body scrub.  Ooh, can’t believe how smooth my hands feel after that.

Next, comes the aroma therapy massage (marinate lah) with Auntie Sue’s traditional English recipe:-

• 3 tbs brandy
• 1 tsp salt
• 1 tsp pepper
• 3 tbs soy sauce
• 2 tbs sugar

Mix all the above together and slather the bird completely with it.

Once done, insert the stuffing that can be found at any of the major supermarkets like Giant or Cold Storage.

Sew up the hole with toothpicks and cover the entire bird with cling wrap before returning to the fridge to let the bird absorb the marinate.

Thursday-Friday

Marinading.  The bird should be marinated for at least 2 hours, if you don’t have that much time to prepare it.

Saturday (Roasting day)

Take the bird out of the fridge to sit for a few hours.  Once the bird is at room temperature, pop it into the oven and roast for 2 hours.

Here’s the bird fresh out of the oven.  Nice brown color, huh?

Ta-dah!  The finished product - the turkey with 4 types of sauces.  This is the first time I decorated my turkey, believe it or not.  Not bad, huh?  Got the idea from a picture I saw online.  Nothing fancy there, just potatoes, baby tomatoes and parsley.

The sauces are:

1. Traditional turkey gravy (in the Japanese bowl)
2. Spicy sauce with brandy (the big bowl)
3. Brown sauce (in the middle)
4. Cranberry sauce (far right)

I’ll post the recipe for the sauces in the next post.

A little tidbit of info from this ex restaurant manager I know: turkeys can be frozen for up to 6 years  and still be fresh when cooked.  Over here, we’ll be lucky if we can get a turkey that has only been frozen for 1 year.

MERRY CHRISTMAS EVERYBODY!!!!