Posts in Food For Thought

What kind of low life steals plants?

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Some people have pets, I have plants. There is nothing more rewarding to me than to be able to feed my family and friends not only a meal I’ve cooked from scratch, but a meal made with ingredients that I’ve nurtured from a little seed.

So imagine my shock and horror to wake up and discover that in the dead of the night, my plants have been stolen.

But I’m getting ahead of myself.

Unlike my mother, I’m not the most natural gardener around. I tend to forget – often – to tend to them, sometimes finding them on the edge of peril before I remember to water them. I think it’s more to do with me spreading them at all available places of sun around the apartment, so much so that I forget where they actually are at home. But anyway.

So last year – near the end of summer – I received a basil growing kit as a present. It would be my first time germinating seeds, and I eagerly checked the little pot every day until I saw new sprouts poking shyly through the earth. Much like this.

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This gave me so much joy that I started planting chilli as well – from seed – in a soup mug. Tacky, I know, but I thought it was cute. Both the plants looked a bit malnourished to start off with – it was getting cold and they were going into hibernation.

But I persevered. They were lovingly kept alive through winter, and kept warm where I could. At one point I even kept a place for them on our heated clothes airer when we had it out. Then the heat hit and my plants restarted, with the basil clearly outgrowing the pot that I had it in. I had no balcony, so I had to find a way to move them outside to get some fresh air and sun. That, and my windowsill was getting really crowded with all the seedlings I managed to grow.

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A little research online turned me on to milk crate gardening, and a quick ask-around from shopkeepers near my apartment got me a couple of milk crates to grow my plants in. (By the way, shopkeepers tend to be quite happy to help out. Don’t just take milk crates, ask for them.) I was going to have my very own milk crate garden in my car space.

I filled up a crate with soil, and thought to put my basil in one corner and my chilli in the other. What I didn’t realise was that the basil was so overgrown that I couldn’t plant the chilli too, but I could place the little soup mug on a corner, so it could get some sun.

A month or so passed and my birthday rolled around. On my way out to dinner, I stopped by to water the plants. Lo and behold, my chilli plant in its cute soup mug was gone. STOLEN. Needless to say I was upset enough to lose my appetite – and that takes a lot – but I thought that some kid might have thought it was cute and taken the plant.

So I put up a sign asking people not to steal my plants and tried to let it go.

Fast forward to today, and my plants are growing at a rate I’m incredibly proud of (as a non-gardener). I had expanded my little garden to 6 crates, with dill, lettuce, beetroot, tomatoes, thyme, chives, mint and the original basil. I water them daily, and harvest enough to send around jars of pesto to my friends and throw dinner parties.

Imagine then, my surprise when I got downstairs and found this:

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Gaping holes where my plants were, and the cable ties holding my crates together ruthlessly cut. Not content with stealing my little mug of chilli, they decided to uproot entire plants, and even tried to remove an entire milk crate, with the sign on. Now I won’t even get to taste the beetroot from my garden, and the one tomato plant that was left behind – they took the larger plant – is relegated to a tiny pot back on the windowsill, where it doesn’t have space to reach its full potential. The dill, chives and lettuce have just been hacked off for dinner, and I don’t think I’ll be expanding my garden any further.

This has been an incredibly heartbreaking experience, and I thought I’d share the pain of fellow growers out there who have had their plants unceremoniously nicked from their garden. This invasion of trust now makes me feel like the neighbourhood is no longer safe, and that people aren’t as gracious as they used to be.

I had even thought of throwing a dinner party for my neighbours out of my produce to share the love, but that won’t be an option anymore. I don’t know what kind of low life steals plants – I would have been happy to give away seedlings and produce – but these scumbags exist, and we can only try our best.

Sea Urchin: My chat with John from Cando Fishing

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Meet John Shea. I met him as I was walking along an aisle at the Fine Food Australia trade fair, absolutely starving. John offered a friendly smile and some fabulous mussels, and then as we got chatting, he offered me some sea urchin. SEA URCHIN. Some of the freshest, plumpest, most delicious sea urchin I’ve ever had. So of course I had to find out more.

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From my chat with John, I learnt that the Sea Urchin has five tongues, which are hold the tasty bits roe of the urchin. Each urchin has about three million eggs, spread out over the five tongues. They eat kelp, and pretty much all of their energy is diverted to reproducing.

And as with any living produce, there is most definitely a season to sea urchin. According to John, there is a saying in New Zealand, which is that the sea urchin is ‘ripe’ when the pohutukawa (a plant) is in bloom. This means that the sea urchin harvesting season corresponds to summer, which is when this particular plant is in bloom.

So what is a ‘ripe’ sea urchin? And why harvest in summer?

Well, it turns out that when the water is cold (during winter), it’s not a good time to spawn. And since we’re basically eating the reproductive organs of the sea urchin, that means that not a good time for spawning = no roe. But in the lead up to the warmer months, the sea urchin start gearing up for reproduction, meaning that the tongues start getting plump and firm, and swelling up, ready to ‘give birth’. This is the best time to harvest and eat sea urchin, because you end up with an amazing, fresh, plump product.

If you harvest them too late, then well…we all know that birthing can be a traumatic event.

The colour of the sea urchin also varies. Some are a light yellow, and varies right into a dark brown. All of that just really has to do with the fact that mother nature doesn’t quite make everything consistent, and the dark brown sea urchin, while not as pretty in presentation, is still just as yummy. Trust me, I’ve tried.

If you want to go out and get some of this deliciousness for yourself, then be sure to pick urchin that is plump and firm – not watery – and smells like the sea. If it smells fishy, then it’s no good – sea urchin has a pretty short shelf life. Even better when you can see the little roe – it should look rough like the surface of your tongue. If you were eating it straight, I would definitely suggest that you can get them plump if you can – it’s so worthwhile for the texture and flavour that they provide.

The urchin that I’ve tried from Cando fishing is MASSIVE by the standards that I’ve seen in most reputable Japanese restaurants. I’ve never had urchin as satisfying and decadent, and I’m not saying this because John was lovely enough to give me product to sample. They are really quite versatile, and delicious, and it’s inspired me to come up with a few recipes with sea urchin.

How do you like to enjoy your sea urchin?

Australian Garden Show 2013

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I was very lucky to get double passes to this year’s Australian Garden show from Destination NSW and Sydney.com. Those who know me know that I’m not the most outdoorsy person, but as part of being obsessive about food, I’m trying to grow my own food.

And summer is approaching, shouldn’t we take advantage of this gorgeous growing weather?

At any rate, I’m trying my luck to see whether I’ve inherited any of my mother’s green thumb. She’s a horticulturalist, so you’d think that I would’ve learnt something after all these years. I remember the amazingly gratifying feeling of eating freshly grilled corn that was harvested from the garden earlier in the day. It gave me so much more appreciation for the food that I was eating.

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Lindeman’s had a beautiful tree of hanging garden pots. They were giving out little hanging pots to each person, and a 3 little plants – 1 herb and 2 flowers – for each to plant. You got to create your own little pot, then hang it on the tree with your name till you’re ready to bring it home. I had mint, a marigold and a pansy…but we all know that the mint is what I really want.

They also had plenty of stalls and displays to inspire – I particularly loved the ideas for planting in small spaces. I live in an apartment with no balcony, and so I’m hard pressed for window space, and I’ve currently got a little milk crate garden bed going.

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I got some excellent advice from the people selling these seeds on what I can and can’t grow – I can’t grow potatoes successfully in a milk crate for example – and I ended up getting beetroot and a micro greens mix. Microgreens are really just the young underdeveloped shoots of edible plants – this mix had sunflower seeds included – and they had it growing out of coffee cups. SO CUTE! Apparently it takes as little as 7 days for you to have your classy meal topping.

From a food perspective, I’ve just learnt so much. I think that it is so important – if you’re into your food – to not just strive to cook food well, but to also have the best produce to start off with. And if you’re a control freak like me, you’ll start wandering into gardening territory, just so that you can control the produce as well. Now just to wait till I get to harvest my food!!

Note: Tammi from Insatiable Munchies and her guest attended the Australian Gardening Festival as guests of Destination NSW and Sydney.com

Kitchen Hand: When life gives you bones

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And by ‘life’, I mean your butcher.

When I buy cut meat from my butcher – diced chuck steak, gravy beef, beef mince – I think it’s fair to say that I don’t expect any bones in it. So imagine my surprise when I opened up the bag of diced lamb shoulder from my butcher, only to find that he’s diced everything (presumably with a band saw) with the bones in. The vertebras and everything! I can see where it happened: he was only selling the entire shoulder of lamb, and I had requested diced shoulder. When he said that he could do that for me, he just went out the back, took a band saw to it and gave it to me in a bag.

Now while there’s absolutely nothing wrong with stewing meat on the bone (in fact, it can be tastier), I chose to buy diced meat because I wanted to make a stew that I could pack to work the next day and eat with ease. I’m not about to try and figure out how to politely and delicately pick meat off the bone and then try and neatly get rid of the bones. Most of the time, there’s a scant half an hour for lunch and I don’t have the time to eat an extremely involved one.

So what do you do when you want boneless meat but you’ve been given bone? Well, trying to bone out each piece is going to take you forever and there can be quite a lot of waste involved. You can just put the meat in the stew as is, but like I mentioned, it’s not exactly ideal, especially if you’re trying to pack lunch for the next day. Well, thank goodness this particular type of meat – lamb shoulder in my case – can take a lot of cooking, nay, it needs a lot of cooking.

Rather than stew the meat in the actual stew for 3-4 hours, I put the meat in the pot and covered it with hot stock. I had some ends of onions from the onions that I was chopping, and some ends of carrots that I wouldn’t eat. So I plopped those in with a bay leaf or two, and simmered for about 2.5 hours. It also works if you have a slow cooker. Then I took the meat out and let it cool a little, and simply picked off all the meat off the bone. It all just fell off! I then started the stew, threw the cooked meat in, and finished it off for an hour or so.

Yes, it is a slightly more involved process, but what can you do? I’m not about complain to my butcher, and I don’t want to waste the meat.

And the stock that you’ve simmered the meat in? Just pour it into the stew, and taste all that added flavour! No dramas, and easy packed lunches are here to stay.

Stories From My Childhood, Part 1

Happy Lunar New Year y’all!!! (And happy Valentine’s Day if you celebrate it!) Chinese New Year has always been a tasty and food-filled tradition for me and this year hasn’t been any different. Most of my childhood memories are closely associated with food, and growing up in a food obsessed culture, it’s not hard to see why.

two pictures featuring both the soup and dry versions of beef kway teow, a local noodle dish.
From top: Beef Kway Teow in soup, with tendon, tripe, meatball and braised beef pieces, and Beef Noodle in thick gravy, with salted vegetables and braised beef pieces

Every Sunday afternoon my mom would bring me to music class, and on the way there, there used to be a really popular Beef Kway Teow stall which had queues going around the block. As the class was at 1pm, we would often visit that stall for lunch, and I would always top off my Beef Noodles (dry) – with it’s thick gravy, fragrant toasted peanuts and crunchy salted vegetables – with extra chilli sauce with its tangy undertones and capsaicin kick, and cinchalok – which is an incredibly tasty condiment made of salted krill, chilli, shallots and plenty of lime. A taste bud explosion, I love the combination of the silky noodles drenched in thick gravy, textured with tender pieces of beef, and punctuated with the high notes of chilli and cinchalok.

A layout of two pictures featuring a busy hawker centre scene on the top, and brilliantly lit fluorescent signs of the food these stalls offer.

Hawker centres are often a crazy maze of people driven by hunger. Besides the dozens of stalls – some selling similar food – vying for your attention, you have to navigate getting a table, not losing your dining companions, and making sure that your table does not get commandeered by other, louder groups.

So why go to a hawker centre? Often the food is wayyy better (and cheap! $3 is often enough to get you a meal), and really, isn’t good food meant to be paired with the appropriate atmosphere?

From top: Chee Cheong Fun, Fried Yam Cake, Fried Carrot Cake
From top: Chee Cheong Fun, Fried Yam Cake, Fried Carrot Cake

Although these lovely morsels aren’t anywhere near to all of what hawker centres in Singapore have to offer, these are certainly some of my must-haves when I visit home.

When I was little, my mother used to put me in a pram and take me for a walk to Seletar Market. There, there was a friendly matronly lady who, upon seeing that I liked the Fried Carrot Cake (Cai Tow Kuey), used to have a plate ready whenever my mother wheeled my pram to a table. Fried Carrot Cake is so named because of the little pops of diced salted radish that give the dish its characteristic taste. Add in fried egg, and diced rice cakes and there you have it! It comes in a white version and a black version, with the black version having the addition of dark soy sauce and sweet soy sauce. Unfortunately the market has since been torn down in favour of high rise apartments, but I still remember it fondly as a big part of my childhood.

When I was older, I attended a kindergarten that was part of the childcare programme organized by my mother’s workplace. The building that my mom worked in was located conveniently near Amoy Street Food Centre, where a middle aged man with a round belly and a white singlet dished up the first food that I was truly addicted to – Chee Cheong Fun. A rice flour mixture is first steamed into thin sheets of noodle, then rolled. Usually served with a sweet, thick sauce, I now prefer to unravel the rice noodles and toss it in a mixture of soy sauce and sesame seed oil. The silky noodles carry the hint of salt from the soy, and the fragrance from the sesame seed oil. These plain rice noodle rolls are sold in most Asian stores in Australia as well, if you fancy steaming them and dressing them yourself at home. =)

Food, to me, is a great conveyor of memories, and these are foods that give me constant (and enjoyable) flashbacks.

What are your childhood favourites?

Have a very Furoshiki Christmas!

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I hope you have been enjoying their Christmas Eve. I just thought that with the whirl wind of activity that I’ve been going through I’d just drop a note to wish you a very Furoshiki Christmas.

Scarves have never looked so cute! =)

Eggsperiments!!

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As we all know, I have a thing for soft boiled eggs (oh Mappen how I love you!). But rather than making a trip into the city every time I want a soft boiled egg fix, I decided to conduct my own experiments regarding how to get that perfectly soft boiled egg at home. 

Everything I’ve read about soft boiled eggs had processes that were very involved. There were very specific steps that you had to take — the eggs at to be at room temperature (which room are we talking about exactly?) and when you left the eggs n hot water to cook n the residual heat (but how hot did the water have to be exactly?), there were differing times. Surely you could do all of this without gadgetry and extended steps. How do mothers do it in the morning to feed their children? I know that my morning routine simply cannot accommodate a fussy egg cooking process, but I don’t feel like nicely cooked eggs should only be part of a leisurely weekend breakfast.

Out of all the instructions I’ve found online, Heston Blumenthal’s seemed immediately doable. It was simple, and when Heston says that it works every time, then I’m happy to trust him. He said to cover a room temperature egg with just enough cold water and bring it to a boil fast, over high heat. After that, turn the heat off and leave the egg to cook n the residual heat for 6 minutes. Slightly involved, but it sounded doable.

The other method that I tried was one that has been working for me every time. Bring a pot of water to the boil, then take an egg out of the fridge (which is where most of us keep them for convenience sake) and put it in the boiling water and reduce the heat to low so the water is simmering, for 6 minutes.

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The results? Heston’s method seemed to produce a really nice hard boiled egg, but hard boiled nonetheless. My method produced a hard boiled white, but with a runny yolk.

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I’m not too sure why exactly, but I think the going theory at the moment is that the eggs were too small — I used medium sized eggs, the smiley faces on them got to me! — and maybe too big a pot, because that meant that the water took longer to get to a rolling boil. My method got a consistently runny yolk, but I’ve been experimenting with decreasing the boiling time and increasing the resting time to get to a soft, just-cooked white as well.

I’ll keep you updated on the eggy eggsperiments, but I’m absolutely open to suggestions! What are your secrets to a perfectly set soft boiled egg?

Furoshiki Picnic

I like to think that I am a fairly moderate person. So I don’t know why my little and seemingly harmless projects always seem to balloon into large undertakings where I feel like I’ve bitten off slightly more than I can chew. Of course, as a foodie thats not always such a bad thing, but you get the drift.

Recently I’ve been into the Japanese art of Furoshiki. Furoshiki is basically the art of taking a square piece of cloth —I’ve made a couple of Furoshiki cloths of my own — and making a few knots, such that it can become a variety of bags, complete with handles!! The above picture shows just two of the ties, and you can pretty much get as creative with it as you want to. You can wrap gifts in scarves, knot it into a grocery bag, make it into a lunch bag…

So I thought, “if you can wrap your lunch in it, why not bring more food? I know, we’ll have a picnic!!”

And so we did. I had a nice juicy watermelon in the fridge, so I decided to try a recipe for watermelon salsa.

I kept some watermelon aside just for eating (Tetris anyone?) and put the rest in a bowl with some salt, finely diced red chilli and Spanish onion, balsamic vinegar, and parsley.


The flavours were left in the fridge to meld for about an hour, and then packed, ready to go for our picnic!!

In the end, I had a larger Furoshiki bag and a little one, and this was what we managed to fit in them.

Between the two of us, we had five mortadella and pickle sandwiches, orange wedges, kiwi halves, Camembert, tomato and cucumber salad, a container each of the watermelon and the watermelon salsa, shaved ham, and a bottle of homemade lemonade.

Needless to say, we couldn’t finish all the food, but it was worth the whole day of preparing food for an afternoon in the park.

Gotta love the little projects. 🙂

Nuffnang and Yoplait Blogger Day Out

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Oh I love blogger events, especially the ones that include friends and family.

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Which is why when the nice people at Nuffnang and Yoplait emailed me with the chance to attend this Blogger Day Out, I jumped on the chance! And of course my family came along too.

Heaps of fun activities were planned:

We could make beaded necklaces and bracelets

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Get our faces painted

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Do some plaster painting

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And eat some awesome made to order crepes!

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And of course, what else would you have at a Yoplait event?

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As much yoghurt as you can possibly stomach!!!

They even have yoghurt tubs as balloon weights!!

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How cute is that?

As an avid yoghurt eater, I LOVE these new fruity flavours. Citrus tastes a bit like a lemon cheesecake, and mango is an awesome reminder of summer. But my FAV has to be the Apple and Cinnamon!! It totally tastes like an awesome healthy version of apple pie with ice cream. LOVE IT.

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By the end of the day we were stuffed, painted and beaded. The weather was just perfect, and it was great to relax with family. Things have been a little bit tough lately, and this picnic just gave me the break that I needed. Picnic blankets and all the picnic peripherals were provided too! Don’t they just think of everything?

Special thanks once again to the lovely people at Nuffnang and Yoplait for organizing this great day out for my family and me.

=)