Sunday, March 27, 2011

Steadfast Japan


News of Japan’s 9.0 magnitude earthquake shook my world. I was glued to news updates; I watched amateur videos online of tsunami ravages and widespread damages; I was sucked into following nearly every news and images captured. They differed but the content was always the same – Northeast Japan was in a sorry state; the Japanese people suffered; the damages were beyond imaginable.




That day, the scenes of rows of bobbing cars, ships and homes tossed around like they were bath toys gnawed into me. I felt sick to the stomach and reached out to friends in Japan on Facebook by typing out empty words of comfort. I needed to bond with them for reasons I couldn’t fathom.




Even as we mourned the insurmountable losses the affected faced, we’d all privately sighed a relief that Kobe was spared this time. Kobe had paid too dearly in 1995 when the 6.9 magnitude earthquake hit. Kobe folks -- as if acting on old memories -- reacted this time by buying toilet rolls by the dozens that resulted in storewide shortages.




Granted that I’d only lived in Kobe for a year and hadn’t fully assimilated into Japanese life well enough for me to converse in fluent Japanese, I’d fallen in love with Japan. From their well-preserved heritage and culture to their deliciously simple meals, Japan captivated me. And what I gained most was by observing and having contact with the locals that changed my life’s perspectives.




The Japanese taught me the importance of attention to details. Like in gift-giving, it was much less the “thought that counts” which in my culture, was an excuse to explain a haphazardly thrown-together present. To them, the thoughtful act started from the perfect home baked biscuits to the way they were presented in a cutesy basket, right down to the handing over the gift in their partial head-bent manner. They took pride in seeing their task from start to finish.




It is hard to compete with the Japanese on that account. The hubs once described to me a 50-ish year old Japanese man whose sole job was to direct cars in the company car park. With little more than a cloth flag and whistle and under the scorching summer sun in his smart uniform, he took on the seemingly mundane task with great fervor and not once did the cloth flag nor whistle rested. It was as good a job as any and some one had to do it, and he did --with pride.




Our cultural orientation guide told us about how harmony was an important concept in Japan when we first arrived in our host country. It didn’t mean anything to me at the time but days into Japanese living, I learnt that it was carried out unobtrusively in every Japanese breath. If you have a cold or cough, you put on the face mask, never mind how ridiculous you look. That is harmony; it is being considerate to others. One afternoon, my kids played in our apartment courtyard and the next day, the apartment superintendent came over and told me in his most polite way that they shouldn’t ride their bikes because the plastic wheels made a grating noise loud enough to offend neighbours in another building. I was annoyed but that was my kids’ and my lesson in harmony -- learning to make sacrifices for others.



I read in the recent Times magazine how one Japanese farmer, who had grains that were soiled from the tsunami floods had, inspite of, offered his neighbour his unblemished grains from his share. Such self-less sharing were more common reports than opportunistic looting in this period of food rationing. It is chaos in Honshu but the Japanese make up for it by being harmonious.




It makes me sad that the tsunami and earthquake have caused extensive damages and taken numerous lives. But Japanese values are universally about order, beauty and preservation; and the people are possibly one of the few industrious and stoic lot. Perhaps another country dealt with the same hand might falter at rebuilding attempts but not my beloved Japan. They will weather this stoically and few years from now, the tears on the land would only be but beauty marks.


Sunday, February 27, 2011

Winter Blues

"Hello, Old Man Winter."
Next to Autumn, Winter seems colourless.



It is bleak and harsh, stamping out life.




At times, it gets mind numbingly cold.



And the only colours on the ground are the plastic monstrosity forgotten at the first snowfall.




The kids don't care, they love crotchety Winter all the same.




Sure, there is shoveling but we like to call that "character building" and focus on how it'll help build "big muscles"!




But after a storm, beauty envelopes the landscape making postcard pictures of winter wonderland possible.


I love peering through the windows when everything is covered in either flaky, fluffy snow or the dense blanket that shroud branches.




But it also means that there is sweaty hard work on the other side that needs immediate attention. It is times like this I appreciate my 'man-shovel'.


It isn't very often that we get sunny blue skies after a snow storm but one morning, Winter had a change of heart and indulged me with a scene from wonderland.


That day, the kids were on a 2-hour school delay because of the storm. I waited with them and enjoyed the few moments capturing the glow the morning sun had cast over our backyard.



As you can tell, I have a fascination for snow covered trees.



Something about stark layers and gnarled still branches get me every time.



Snow dressed Christmas trees are eye candies especially when sunlight hits them at the right angle.



Otherwise, there is grave harmony when the sky is overcast.






Do not be deceived at the sight of these berries -- this isn't a hint of spring but evidence that Winter hasn't blanketed all colours.



It is end-February, and the snow pile keeps building. The groundhog's forecast for a long winter seems ominous.


But the kids are determined to gleefully ride out the rest of the season.

Sunday, January 30, 2011

Kaya made easy

Bottled homemade kaya jam for the special friend. 

My Dad used to proudly tell us the time he’d overheard my sister, then a primary school kid, yelling across the fence to our neighbour that her father was “the best cooker in the world”. He used to say it with such a glow in his voice, and half-chuckled because although grammatically incorrect, he knew what she’d meant and he cherished the compliment for it was never uttered again as her tastes got fussier and/or more discerning.

Ingredients for kaya jam
This isn’t to say that my Dad’s cooking was tragic, he did cook a few memorable dishes like the homemade ‘char kway teow’ which he never made again because his healthy sensibilities changed his whole perception of what we should be eating. Our foods took on a strict minimalist approach – steamed or lightly poached and without seasoning.

I think we were reared to be Buddhist monks without the saffron attire, shaven heads nor prayerful disposition

Any thing is possible with eggs and sugar

The other day, my 5-year old said those exact words between mouthfuls of freshly made kaya on crackers. Like my Dad, I chuckled under my breath and explained to him the difference between "a cook” and “a cooker” and pointed to the slow cooker that was quietly perched on my counter-top.

Stir it up.

I then realized that those words used weren’t entirely wrong. He’d said it whilst enjoying homemade kaya and that kaya was made in the slow cooker. I didn’t make it per se. In the traditional sense of making kaya, I would have had to slave over the stove, stirred the egg custard under watchful eyes, and curbed any bodily calls for rest or potty breaks. That was my previous method of cooking kaya.

Forget that! These days, I make the lazy ass version of kaya – my slow cooker does it for me. It is true. My slow cooker is the ‘best cooker’!

Place lid on and come back in an hour to check.

I’ve only had my slow cooker for a year, driven by necessity when our kitchen was being remodeled and knowing that our small town had little good food to offer. I bought a moderately priced (about US$30/) slow cooker with only 3 functions – low, high and warm. Other versions had timers which might have been nice to have but I assumed that I would only use the slow cooker for the duration of our kitchen remodeling.

I was wrong.

Lumpy, and a little crusting but don't you worry your pretty head over this. A simple sieve will do magic. 

I’ve cooked many pots of warm glossy kaya; made many tender stews, curries and soups and more so now that I’ve returned to work. My slow cooker would wait bubbling and triumphant as I walk through the doors at 6.10pm smelling dinner in the air; I would immediately know that little tummies would be promptly fed and my night would already be less daunting.

I told you it will glisten sweetly! 

So, if you want kaya in the style of Singapore’s famous Chin Mee Chin in Katong but without having to put up with the grumpy geriatric stalwarts, who ladle kaya with Nazi zeal, do yourself a favour and make your own. It is so easy you’ll have to kick yourself for not trying.

Can't get any more Singaporean than kaya on a Khong Guan cracker.
And by request, here is the recipe for lazy ass kaya (a.k.a ‘slow cooker kaya’) in under 2 hours. Your life is about to be changed – forever.

Lazy ass Kaya recipe in 2 hours


- 400ml thick coconut cream
(I used ‘Goya’ brand of coconut cream)

- 150ml fresh coconut cream
(I used 150 ml of canned coconut cream since I don’t have access to fresh coconut cream)

- 10 eggs, lightly beaten

- 450g regular fine sugar
(adjust if you don’t want it too sweet.)

- 10 pandan leaves washed and tied into a knot
(and if you don't have access to fresh leaves, I use the frozen ones all the time. I might consider pandan paste which is just a bottle of chemicals if my Asian grocery ever runs out of pandan leaves)


Yields about 900g of kaya or about 2 ½ jam jars of kaya.

Method
1. Mix coconut cream, sugar and eggs in a bowl.


2. Turn slow cooker on High and pour mixture in. Stir until all sugar is dissolved.
* It is important that the sugar is dissolved or you’ll have a burnt or brown layer at the bottom of the slow cooker. Some crusting does take place around the edges but that is easily rectified after being processed. 


3. Occasionally stir and check mixture.
I checked it after the first hour and then one more time around the 1.5 hr mark.


4. When the custard thickens and becomes lumpy, turn heat off and take pandan leaves out.


5. Either with a sieve or hand processor, take out lumps.
I used my Bamix hand processor and whisked the lumps out until the jam glistened smooth.


6. Bottle jam or serve out on buttered toast. Be warned, it will not last.

Moments before the words "You are the best cooker" were uttered.

Saturday, January 22, 2011

Bitten but not wounded

Autumn 2010: Sophia & Ritesh find fun in the mundane
I received a lovely letter the other day from a dear friend I’d known when I lived in Taiwan. I'd been thinking about her since and then it hit me that I’ve been forging fewer and fewer friendships over the last few years. There have been too many friends I've met and liked but then, fate would play a nasty trick and whisk them or me to faraway lands resulting in a premature ending to the friendship.

Summer 2010: Monique & Hannah play dress-up.
We would hug, promise emails, greeting cards, and the occasional call but in reality, our lives were far too busy to cope with friendships much less in far away places. We knew that from the second we broke our parting hug was when the friendship ties began withering.

Autumn 2008: Aidan with Tiger; best buddies in Japan.
2011 didn’t start off on a terrific note. A really good friend that I’d known from day 1 of my life in upstate NY was relocating to another state even if only a 5-hr drive away. Still, it meant the screeching halt to knowing she was only a phone call away, and a death to the many wonderful joint meals we’d shared with her and her family “R-S”. I’d always taken her for granted because she lived in the vicinity; she stayed while we uprooted twice to Taiwan and Japan, and every time we returned, it was as if we had never left. She was always there for me; the same open-hearted, out-spoken, vibrant personality that was refreshing particularly in “Pleasantville” upstate New York.

Summer 2009: Nevin & Sean, the odd sized pair in Kobe, Japan
I’m supposed to take heart if I heed a certain wise saying that “Tis better to have loved and lost, than never to have loved at all.” (Alfred Lord Tennyson, 1850)

Summer 2009: Saying goodbye to An Hong in Kobe Japan.
But after too many reluctant goodbyes to treasured friends, my heart is nearly as hardened as Miss Haversham’s and I’m convinced that Lord Tennyson hadn’t said as many goodbyes in his lifetime. Those poets probably took too many long meaningful walks in the English woods to ponder the frivolity of friendships.


Needless to say, I’ve become a little wary of new friendships. I should have a tattoo on my forehead that reads, “Don’t be my friend because I’d hate to lose you one day.”

Autumn 2010: Team Sean & Vasu
I’ve met a few interesting people since, particularly the one who stands out because her parenting methods are as unorthodox as they are amusing. I sniff a potential but I know the minute I claim her as a keeper, she’ll be relocated or we could be shipped to Timbuktu. Fate is just lurking in the shadows to pounce another doozy on me.

Summer 2010: Sophia & Winston having a play
Last night, we joined another family for a meal at our (only decent) grocery shop. Their 4 kids and ours watched “Shrek” on a projector screen leaving the adults to attempt the basic awkward steps of “getting-to-know-each-other” over cafeteria-styled meals. The kids hit off like a house on fire, mostly because 3 of them schooled with our 3 kids, and they seemed to have similar personalities. The couple was lovely even if a little reserved, but that was to be expected. A sneaking thought made me wonder if they would or could ever fill the void that the “R-S” family had left gaping.

Autumn 2008: Aisa & Monique trick-or-treating in Kobe, Japan
Then I caught myself; squashed that thought and simply enjoyed the moment we had with them.

I'm giving Lord Tennyson's words another chance.

Autumn 2010: Friends I'm missing.

Saturday, January 1, 2011

A different cake

‘Gu Por’ was tiny; she peered behind the largest black round-framed glasses, and had a smile that glittered every time the gold in her teeth caught the light. She was my mother’s doting Aunt whom -- never mind that she spoke mostly Cantonese in a voice so hoarse and raspy you wondered if lozenges would ever bring relief to her parched throat -- Gu Por always had the tastiest Chinese New Year goodies at her home.


One year, seemingly out of the blue, she brought over a metal tray of Chinese radish cake – thick, gray and slathered with crispy fried shallots and shrimp, it looked unappetizing. The pallid gray didn’t trigger the onslaught drooling but the fragrance of the shallots eventually wrested my attention. With the cake, she’d also packed pungent homemade chilli paste to be eaten alongside.

The radish cake was possibly one of the best I’ve had – a fact.


Like all homemade dishes, Gu Por wasn’t stingy with the chopped mushrooms and chinese sausages nestled in the radish cake. I wasn’t eating a slab of starch with a side of chilli paste; this homemade goodness was packed full of delicious stuffing with every bite. Unfortunately, since we weren’t very close to her (even if my mother was very fond of her) I never got to savour her Chinese radish cake again



Gu Por now sits in a little urn behind marbled tiles but I decided to resurrect the taste of her Chinese radish cake in her memory after a harried week at work. So, I threw on the proverbial apron and attempted to channel the Cantonese cooks from my heritage. I had 2 fresh daikon radishes, chinese dried mushrooms, dried shrimps and preserved sausages ready. From the healthful eating perspective, I wasn’t too sure about using the dried shrimps or sausages but I was curious about replicating, to the best of my ability, Gu Por’s unforgettable radish cake. I figured that the mineral-rich shredded daikon would cancel out the unhealthy elements in the dish; I also believe in the tooth fairy and in world peace.


5 hours later, I was finally done steaming all 4 small trays of radish cake. The process would have been less laborious if I’d owned a decent steaming pot and could put in multiple large trays at one go. But the pains that go with good food make the appreciation more lasting -- that's idealistic me muttering.

Steamed radish cake
Truth be said, my kids weren’t impressed and matter-of-factly said that they preferred the fluffy white ones served out at Dim Sum houses. I might have been overly generous with my ingredients rendering the radish cake a tad stiffer than restaurant-grade versions but taste-wise, I thought it was pretty darn yummy. I pan-fried it, and layered it with chilli and hoisin sauce; I stir-fried it with loads of garlic and with scrambled eggs in thick black sauce like my favourite hawker food. It brought a taste of Singapore to frigid cold upstate New York. But next time, I’ll remember to go easy on the fillings. Somewhere, I’ll bet Gu Por is looking down at me and nodding in agreement.

I'll make time to perfect this.