MooMooFoodie

Cook and Share A Pot of Curry From MooMooFoodie's Kitchen! :)

Tom Yam Curry Chicken from MooMooFoodie's Kitchen! :)

Participate in this meaningful event and spread the importance of intercultural understanding between countries and also between the different races and nationalities within one country!

For background info:

http://www.facebook.com/#!/event.php?eid=254441147918239

This is a Facebook Page created by a group of Singaporeans after a report came about that a mainland Chinese family (from China) told a local Indian Family not to eat curry and not to cook curry. The appointed mediator - a certain Madam Giam facilitated the case in such a way that : the Indian family could cook curry only when the mainland Chinese family is not at home. (mediation agreement).

So far, more than 60,000 around the world (mostly Singaporeans!) are joining in. Cook a pot of curry or buy a take-out from a restaurant (if you can't cook or too busy to do so).

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Excerpt from Facebook Page:

http://www.todayonline.com/Singapore/EDC110808-0000102/Number-of-neighbour-disputes-hit-high (this is the link)

and this is the clarification to the case:
http://app2.mlaw.gov.sg/Highlights/tabid/168/Default.aspx?ItemId=568

and 16th Aug 2011 (The Law Minister's clarification)
http://news.asiaone.com/News/AsiaOne%2BNews/Singapore/Story/A1Story20110816-294757/2.html

How we feel
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How could a appointed mediator facilitate the case in such a way that restricts the lifestyle and cooking norms of the Indian family? Or any other local family who practices a cultural lifestyle that we have all made our own? In this case, Curry has always been part of our culture since the 1800s. It can be anything else that you or I hold dear.

There is a native Malay proverb "Di mana bumi dipijak, di situ langit dijunjung" ("You should hold up the sky of the land where you live") - ie one should respect the country in which you choose to live in. ( ie blend/ assimilate/ understand/ tolerate / integrate into the community of your chosen choice)

What we wish for
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When the new immigrants arrive here, we wish for them to respect / embrace the cultural / lifestyle and linguistic norms of this nation. We wish for all new immigrants and citizens to understand and appreciate the various and diverse cultural aspects of the various ethnic-minority groups we have here.

This is Singapore and we are part of Malayan culture. Our hinterland previously was Malaysia and the Indonesian archipelago. Our ancestors came, met and mingled and through an adventurous and open mindset, created something unique and beautiful... (thus our local culture as such- curries/ spices/ a vast melting pot of people and mixed heritages)

* A message to all new citizens: We sincerely hope you integrate into our local culture and make attempts to assimilate and embrace/ appreciate the various multi-ethnic cultures we had built up so painstakingly over the decades. Because at the same time, we are definitely open to taking the best that you have to offer, and to create new and beautiful Singaporean things.

*We Singaporeans are basically nice and tolerant people. We will accept you as new citizens and hope you blend in and integrate with us well.


Upset with CMC
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We are mainly upset with the "Community Mediation Centre's" mediation action of actually facilitating such a mediation agreement. It is the inalienable right of the Indian family to cook curry at any time they wish to within the four walls of their home. (having said that, let us all- natives, new citizens or otherwise, embrace the multi-cultural aspects of our nation)

Every Singaporean should just cook a pot of curry and eat it (regardless of race / language / religion). We are Singaporeans and we LOVE our curries - be it chicken curry / fish curry / lamb curry / beef curry / beef rendang / lontong / mee siam/ laksa / Petai sambal belachan / ayam buah keluak etc

Thank You Very Much for supporting "Cook A Pot of Curry" Event!

- from the Admin Group

MooMooFoodie's Milo Pudding - Blackforest Version

My alternative take on blackforest :) Enjoy!

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All you need is 1 pack of agar agar powder and do as you would for any agar agar. Usually one pack requires you to have like 1litre of water. What I do is to cut it down to 850ml so I can add on other liquid e.g. evaporated milk.

In the case of milo pudding, I don't have the exact measure of the milo and sugar. I just taste it as it goes :P So do it the way as you like it :)

To do the blackforest version, simply buy the canned cherries from the supermarket. Drain the liquid and reduce it down. Add in the cherry liqueur. If you want the sauce to be a little thick, just thicken it with corn starch.

Serve it with whipped cream on the side.

MooMooFoodie's Pound Cake

Been craving for it for days and decided to make this cake which is one of my favourites since I was a kid. It is the only cake that I bake without having to refer to the recipe.

Fact: The name 'pound' was given to this cake because the original recipes contained one pound of butter, one pound of sugar, one pound of eggs, and one pound of flour.

250gm butter
250gm castor sugar
250gm self-raising flour
4 eggs (55gm each)

1) Pre-heat oven to 175deg
2) Cream the castor sugar and soften butter until pale yellow
3) Add in your eggs and beat the mixture till smooth.
4) Fold in the sifted flour. (I divide them into four portion, sift one portion - mix, sift the next portion - mix, so on and so forth)
5) Bake in oven for 55-60 min or until skewer comes out clean.

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Serving suggestion: Serve it nice and warm with a bit of crisp. Toast or grill it. I put mine on a griddle pan to create the pretty burnt marks.

If you prefer chocolate pound cake, simply add in 4-5 tbsp of cocoa powder, together with the flour.

MooMooFoodie's Fried and Steamed Salmon Balls

Made them using left-over salmon sashimi. A very easy dish to prepare. 

 Ingredients

2 palm-size salmon fillet 

2 red chilles, chopped

1 stalk of spring onion, chopped

1 stalk of coriander, chopped (can substitute with dried coriander flakes) 

1/2 cup of bread crumbs

1 egg

1 tablespoon of sesame oil

1 tablespoon of chinese cooking wine

Salt and pepper to season

Method

1) Put salmon fillet into mincer. Not too fine so you have some chunks of the meat. 

2) Mix all ingredients and seasoned with salt and pepper.

3) Put the salmon mix into the fridge for at least 30 min.

4) Shape them into balls and fry.

5) If you prefer a healthier option, try steaming them. For visually appealing salmon balls, coat them with rice before steaming. Wash jasmine rice and soak them in water for at least 45 min. Drain and coat them around the salmon balls. Steam for 20min. 

 Fried Salmon Balls

Steamed Salmon Balls, coated with rice

MooMooFoodie's Tiramisu

This is one of my specials. I cheat by using sponge fingers :)

For mascarpone filling: 

4 egg yolks
1/3 cup (75g) caster sugar
1/4 cup (60ml) Kahlua
2 cups (500g) mascarpone 

Beat the egg yolks and sugar in a small bowl with an electric mixer until thick and creamy. Add the Kahlua and mascarpone, beat until just combined.

Place the sponge fingers on the base of a container, brush 1/3 cup (80ml) of coffee mixture over sponge fingers, spread with 1 cup of the Mascarpone Filling, sprinkle with 1 tablespoon of grated chocolate. Repeat layers, ending with layer of mascarpone; cover and refrigerate for several hours or overnight. 

Sprinkle cocoa powder and decorate with berries before serving. 

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MooMooFoodie's Eton Mess

Tried this in one of the restaurants in Singapore and loved it.

It is very simple to do. Whip up a cream and set aside. Chopped up the strawberries (or any berries will do) and add a dash of pomegranate and icing sugar if the strawberries are not sweet. Crumble the meringue and mix with the strawberries and cream. Add toasted almond flakes for added crunch :)

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MooMooFoodie's Shiratama in Longan and Red Date Tea

Mom told me that it is good to have dumplings or "Tang Yuan" on new year's eve. So I made them using shiratama-ko and served it in longan and red date tea. 

The longan and red date tea is very easy to make. Grab a handful of dried longan and dried red dates (you can get those with seeds removed) and boil it with rock sugar and water. You can serve it hot or cold, your choice :)

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Savoury pancakes with sauteed brown button mushrooms

A sumptuous breakfast to start Christmas Day :) It took me 15 min to prepare this :)

Pancake: Mix flour with water and egg in to a thick batter. Add in chopped chilli, onion and spring onion and season with salt and pepper. Fry it till light brown on both sides.

Sauteed mushrooms: Sliced mushrooms and stir fry it with a little oil, garlic and some coriander. (Note: I ran out of coriandar and make do with some dried spices i.e. mixed italian spices and garlic pepper). If it  gets too dry, just add a tablespoon of water.

Have fun!

MooMooFoodie's Dinner on Christmas Eve

A feast put together by me, sis and dad :)

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Paper napkin bought in US. Cute! :)

 Portobello mushrooms before they are put into the oven. Look at the gills :P

Salad with promegranate and feta cheese

Baked potatoes - By Foodie's Dad :)

Baked eggplant with zuchinni and portobello mushrooms in oven.

Gourmet sausages... the only dish that we bought off the shelf. All we need to do is to grill it :D

Baked eggplant and zuchinni - a vegetarian dish prepared especially for mommy

Another vegetarian dish - Portobello mushrooms with mashed avocado. Yummy!

Pork ribs - By Foodie's Dad

Grilled prawns and scallops with a dressing made with lemon, chilli and olive oil.

Grilled leg of lamb - by Foodie's Dad :)

Berries with fresh whipped cream. Almond flakes added to give it some crunch.

Berries with vanilla ice-cream and sponge finger.

Shiratama Dango for Dongzhi :)

It's Dongzhi 冬至 today and we decided to do something different. Not the usual Tangyuan, but colourful shiratama dango served with azuki beans and vanilla ice-cream :)

It's easy to make:

1) Mix shiratama-ko with water and make it into a dough.

2) Knead the dough and roll them into small little balls or dumplings. Have some fun by adding food colouring :)

3) Boil water in a pot and add the dumplings. Boil it until they float. 

4) Remove the dumplings and cool them in ice water (this will prevent them from sticking). 

5) Served with azuki beans and ice cream (either vanilla or green tea ice-cream).