a father’s love through norwegian sardines

I love these sardines in oil since the day my parents brought this 6 year-old to their friend’s gathering. My family would never buy these sort of sardines but only of the more economical regional brands in regular with tomato sauce in cylindrical cans for our meals. In my family imported Norwegian sardines were considered an extravagance at RM1.20 a pop in 1971 for the cheapest brand with what I couldn’t make out if it was a green-capped gnome, midget or dwarf sleeping under a mushroom on the label (PIXIE).

Dad would pick up a can just for me whenever he had to visit this particular supermarket (Fitzpatrike’s) situated along Jalan Raja Chulan in Kuala Lumpur for work. I didn’t have to share with my siblings because they didn’t like it and would prefer the ‘economical’ ones with tomato sauce; good riddance for that!

In retrospect, Chinese fathers hardly showed any signs of endearment, especially from my dad’s generation but these little gestures among the countless were telling signs. To me they were never tactile with affection probably in fear of breaking some kind of an invisible wall to reveal some sort of weaknesses? They showed up by being present in every challenging circumstance that life threw at us…while I occasionally gave him and my mom headaches no asprins could have elevated!

This is why every time I see a can of these Norwegian sardines, I immediately think of him. No, Dad wasn’t a sardine…I am referring to his unconditional love.

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it almost didn’t happen

10 years is a long time and the WordPress app has evolved so much that I have to re-learn from scratch.

I came back recently intending to permanently delete this abandoned decade-old blog site but not before giving all that I have written here a final read-over. A number of those unedited postings were cringe-inducing but while I was re-reading them, I suddenly realized that I was glad that I had those moments recorded regardless of the outcome. Some also gave me momentous points to ponder on how far I have moved from then or if I have moved at all. That will be something that only I can or might derive from when I hit one of those philosophical or wisdom-seeking moments. I missed the excitement and challenges of writing for my blog even if it was for an audience of just one. Here’s to posterity and to another 100 years I guess.

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tempeh and truffles are a marriage made in epicurian heaven

Fried tempeh with truffle, onions, chillies and garlic.

Having lost the fondness for cooking doesn’t mean that I don’t have to ever cook anymore regardless of my condition or circumstances as explained in rebuilding the (im)perfect plebeian. My re-introduction of meat back into my diet is still on a restricted frequency in minute portions. I am still trying to refrain from meat for as long as possible until my body screams, “MEAT!!” and that would probably be just once a week. The body would tell me through extreme fatigue.

Here is where Tempeh comes in as part of my protein requirements. Just experimented with a new method of cooking with them in addition to the traditional Javanese recipes out there. Taste is subjective and I suggest tweaking it by adjusting the measurements after the first try to your preference,

You need two packets of 4”x3” of soy tempeh for this.

Aromatics:

1) 4-5 cloves of garlic,

2) 2 large onions sliced thinly

3) a dash of salt

4) a tablespoon of sugar (or sugar substitute)

5) Optional red chillies of peppers only if you were a fan of it.

Marinate:

1) pinch or two of sea salt

2) 10 dashes each of Black and white pepper,

3) 2 teaspoonful of garlic powder,

4) 2 tablespoons of nutritional yeast

5) Oil for frying (I use refined high-heat coconut oil and fry over medium heat).

6) 1-2 teaspoons of chopped truffles

Slice tempeh and marinate with a nutritional yeast, sea salt, black and white pepper, garlic powder, and the chopped truffle. Go easy on the yeast as they can be salty.

Slice 2 big onions, garlic and optional chillies or red peppers (I like mine super spicy).

Fry the tempeh until light brown or to your level of brownness or crispiness. Do be mindful of how brown or crispy you want the tempeh to get in relation to acrylamides.

Remove the fried tempeh and put aside.

Fry the aromatics until fragrant with as little oil as possible for my case. Fry until the onions started to caramalize and for me, the chillies starting to ‘prick’ or pungent to my nostrils. Add a little salt and sugar (I use alulose instead).

Pour the tempeh back into the aromatics and fry until dry.

Done and ready to be gobbled.

Photo op on a slice of ciabatta sourdough bread. Yumm..!

My bottles of truffles

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final crackling of fireworks and yusheng for the dragon year 2024

The most anticipated Chinese festival of the year has come to an end on this 15th day which is also known as “Chap Goh Mei”. A little tinge of sadness has come over me as always because I will have to wait for another 12 months before I can savor my all-time favorite Yusheng or Prosperity Toss dish again. I remember as a kid when this age-old Chinese dish was only served on the 7th day of the Chinese New Year Festival (another festival within the festival called “Yan Yat” or “The Day of Humans” also meaning the birthday of all humankind; the day where everyone celebrates their [own] birthdays). Then in the late 70s they started to make it available a week before the festival until “Yan Yat”. Now they have even extended serving it at most restaurants until this final day. I can still remember my first time having Yusheng at 8 years-old in a popular Chinese restaurant at Jalan Bukit Bintang in Kuala Lumpur. The venue is now occupied by McD since the early 80s.

Another tradition by the Malaysian Chinese originated from Penang is the practice of tossing mandarin oranges. I have heard of the earliest version of this practice where the young ladies would write their names down onto the oranges and toss them into the river. Potential suitors would be waiting down the river to collect them. I have however not heard of any married couples having met by this method (yet?).

In this day and age, who knows if a stalker or a serial killer would be the one scooping up the oranges? Or a sudden flash flood gushing the guys out into the ocean while deciphering what was written on the oranges?

No, now they will just toss the oranges into the ocean as a symbol of luck or blessing in finding a suitable suitor.

Here is to a good healthy year ahead for all.

I dare anyone? Picture credit unknown.

Our store-bought home-assembled Yusheng/Prosperity Toss on Chinese New Year’s Eve. We later removed the red, green and yellow crispies due to their intense color dyes of non-disclosed origins before tossing.

“Chap Goh Mei”, the last day of the Chinese New Year Festival – We took our pre-packed Yusheng/Prosperity Toss to the food court of a shopping mall and toss it as quiet as possible for not wanting to draw any unecessary attention. Normally the practice would be standing up and tossing the ingredients into the air while saying (loudly) auspicious wishes. It is believed that the higher the toss, the more likely the diners’ growth for wealth will manifest in the upcoming year.

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thoughts that count

It is not the value of the gift but the effort and thoughts that make it priceless. This notebook with a hand-drawn personalized cover was a gift from a dear friend and it came in with not a plastic but a paper bag, especially a brown one that gives the feel of organicness. Have you ever noticed how satisfying it is to feel the texture of a book cover, and hear the crinkling of the bag as you take the notebook out? There’s something about that physical interaction that enhances the experience, don’t you think? Yes, or does that sound like some kind of a fetish…no? Starting a project with this notebook soon with my phone camera and sticker photo paper.

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the comeback

After a long hiatus of more than 9 years, I am ready for a comeback; a personal journey to share.

I am now:

a painter;

a pescatarian

but mostly vegetarian;

still into doodles;

still eating lotsa noodles;

still into sweet and sour food;

a diabetic in an upbeat mood;

still collecting die-cast aeroplanes;

still prefers wearing plain;

still a sci-fi toy collector;

drinking coffee from a percolator

also into herbal and Chai teas;

a grand uncle to new babies;

returning to blogging;

going into vlogging;

a person of post radical prostatectomy;

officially a permanent retiree;

looking ahead taking a little a day

or most of it away…

An over thinker?

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extra miles to go before the famished stomach could eat on eid mubarak 2011

I stepped out of my comfort zone by fulfilling an out-of-town invitation for the Eid Mubarak festival. Even though I had no idea where Banting was, I decided to chance it. I brought my “bosom-buddy” Molly along since we missed our last dinner date and this would be a good one to catch up.

The journey shouldn’t have been that long but yours truly relied on an unreliable GPS that had me end up on a trunk road instead adding more than 2/3 of additional mileage to the journey. I was supposed to go north but I traveled south instead and then had to make my up all over again amidst pockets of traffic jams after realizing the mistake. Thank goodness I brought along my buddy as we chatted about philosophy, religions, and personal spiritual growth. The journey was so long that we had to make pit stops for toilet breaks and snacks!

The host, Sabba is my colleague. We have worked together since 2000 and the house, or more of her mom’s house, was a concrete abode built on a former wooden stilted house where Sabba was born and had spent her childhood. It was smacked in the middle of an expansive oil palm plantation. I thought it was the most perfectly peaceful place where I could be spending my retired days. I would take early morning walks among the palm trees and would even likely meditate in the middle of it! I would also plant lots of herbs and fruit trees (particularly papayas, mangoes, and bananas). In the evenings, I would write or read a book and cook simple but healthy meals. To be realistic, I would also need a 4-wheel drive, air-conditioning, my hi-fi set, and a home gym! So nice to just fantasize!

We were served ketupat with chicken rending curry and the most deliciously prepared dark spicy beef (“Daging Masak Hitam” recipe here but differs slightly from Sabba’s) that at this writing, I am still salivating just thinking of it. After that, we sampled an assortment of cookies and cakes from traditional to modern. Delectable.

It was also an experience to meet up with Sabba’s mother who had anticipated our arrival. She chatted with Molly and me but we couldn’t comprehend what she was saying most of the time because she didn’t have her dentures on. Sabba had to step in and be the interpreter!

Sabba’s Mom was a masseur who was in demand in their community. People from neighboring towns or even states would go to her with their ailments but her specialty was working with women who had just given birth and to prevent any future ailments. She has since retired from her profession and is now in her early eighties.

Before we left, we took another short tour around the vicinity before being given packs of ketupat with the accompanying curries to bring home to our families – a typical practice that was popular amongst the ‘old’ Malayans/Malaysians on thanking their guests at such events. Of course, this gesture has long diminished especially amongst the younger generations.

Despite an almost 6 plus hours on the road, I think the day was well spent. I got to experience a little bit of the kampong life that I have always been fascinated with.

Above:
The viewdDriving into Sabba’s “Kampong” (village).

View from the main door of the house. On the left is Sabba’s older brother’s house.

Sabba’s older sister at one stage sold fried banana fritters at the makeshift stall on the right. A new proprietor will sell fresh sugar cane juice after the holidays.

The girls getting acquainted behind Sabba’s mom’s house.

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