"You must do the things you think you cannot do."~Eleanor Roosevelt
If you look over at the left bar of my blog, you'll notice that there is a section called: "reflect on quote for the day." Everyday, a new quote would appear and it is always refreshing to read what others have to say. Today, I was particularly struck by what Eleanor Roosevelt said. True, I must do the things I think I cannot do. I think it is because of that, I have ventured into cake-making. My mum is an excellent cook. Name her any Asian or Singaporean food, she can whip it up in no time, deliciously. ^__^ But she has never really made cakes before and hence, it is something that I feel that I have to learn. It is not in my blood or natural tendency to bake cakes. Although it's a new area for me, I'm learning by reading up a lot on cakes.( The Cake Bible is a very good book) The Wilton cake decorating class helped jump-start my creativity because the teacher and experienced classmates shared many tips. I hope to be a pro someday-making professional wedding cakes. Anyways, I've been practicing by making cakes for friends. haha. (maybe I shouldn't say that or they'll feel sad when I make their birthday cakes...lol) It's not that the cakes turn out bad but it's an extra effort for me to make cakes because I'd have to read up, ask people, find recipes before I can come up with something good. I want it to taste and look good. The decoration part takes a lot of time. In short, it's a lot of work, unlike Asian cooking, which I'm familiar with. However, anything worth doing is never easy!
Since we were at Chinatown yesterday to celebrate Laisum's birthday, I did my grocery shopping for the week. I bought so much food that I had to start cooking this morning.
I made Fried Beehoon and sauce for Chee Cheong Fun.
Chee Cheong Fun
The recipe was posted on my earlier post...after some modifications, here's the home-made sauce!( recipe copied by from ST)
To this base, hawkers add some or all of the following: light soy sauce, dark soy sauce, sweet soy sauce, sesame paste, sesame oil, fried shallot oil, fried shallots, sugar and chili sauce.
I suggest you start off with a mix of five parts hoisin to one part light soy sauce and one part sesame oil or paste, then stir in small amounts of any of the other condiments. Experiment until you get a taste that you like.
For the chili sauce, try to get one that is spicy without being overly salty or sour, so that it blends well with the other ingredients. Thai or Vietnamese plain chili sauces are quite good for this.
If I have to choose between rice and noodles, I would always choose noodles. It sounds weird to the rice-lovers but I just love noodles. I've made fried bee hoon many times and it's always made differently because it depends on the ingredients I have.
10 tbsp oil
Juice of 1 lime (opt)
2 T chopped garlic
1/2 onion, shredded
75g vegetarian ham, shredded
200g carrots and cabbage, shredded (or use 1/2 packet of coleslaw mix.)
1 tbsp vegetarian oyster sauce
1 tbsp light soy sauce
1 tsp sesame oil
Salt and sugar to taste
Dash of pepper
Chopped spring onion and coriander leaves
Sliced red chillies
Soak Beehoon in warm water for approximately 2 minutes. Heat 2 tablespoons oil in a wok and fry garlic until golden brown. Add in meehoon and fry for 1–2 minutes until cooked and soft. Remove and set aside.