What is a Stage Mum? Oh and Happy Mother's Day

My Quay Lo teased me often and call me a "Stage Mum" whenever I share our son’s music. 

I was not very sure what it means so I checked it in the wikipedia. What was written there was “A stage mother may also be the official manager of her child (e.g., Rose Thompson Hovick, Dina Lohan, Ethel Gumm, Teri Shields, Jaid Barrymore, Susan Duff, etc.) — representing her child in negotiations for the professional services of her child. Such managers have often been derided as "momagers" in the film industry.” Haiyah, where would I be qualified to be a Stage Mum? I don’t have a say in my son’s career. All I do is to share his music whenever and wherever I can. LOL!

Having said that I am going to share with you his new venture into making his first electronic dance music and the titled of this piece is “Sieze the Night”. Since today is Mother's Day, hey Mothers, go seize the night and, if you like what you hear, please share the link with your friends. Your support will be greatly appreciated.

Please click on the picture to watch on youtube

This is the first time, I hear up beat music from my son and it is pretty cool because I found myself dancing to the music while cooking in my  kitchen before I broke my foot. So now, you must be curious what dish I was cooking right? It was a simple lunch for me and my Quay Lo on one lazy Sunday afternoon. Although I could not dance to the music today, I will still seize the night for this is my special day. My gift to all the great mums out there is this simple yet delicious recipe. Happy Mother's Day!

Smoked oyster stew and grilled cheese sandwich

Ingredients:

2 russet potatoes, peeled and cut into cubes

½ tsp minced garlic

½ small onion, chopped

1 tbs unsalted butter

2 cups full cream milk

1 cube chicken boullion

freshly ground black pepper to taste

1 can smoked oysters, drained

1 tsp diced chives

Method:

Boil potato cubes till tender in small pot till tender, drained and set aside. Saute garlic  in butter till fragrant and add chopped onion and saute till translucent. Add cream, milk, chicken boullion, pepper, smoked oysters and cook on low heat Stir occaisionally. Add sliced mushroom and cook for another 5 minutes. Garnish with diced chives. Serve with grilled cheese sandwich.

Bad things come in clusters all at once

We had a wonderful time in Vegas three weeks ago

Who knows when we returned to LA, everybody were down with a bad flu. Then, two days later, I tripped and fell while getting out of the long bath. I landed on my overturned left foot and my 5th metatarsal into two and displaced it. OUCH!!! Few days later my Quay Lo's feet got an infection and now admitted into the hospital. HAIYAH! So that's why I titled this post "bad things come in clusters all at once". So true right? At least for me, it is.

Actually when bad things happen to us, what choice do we have other than to accept it and be strong to face the adversity? Although this time, it is too much for me to handle, I have accepted it and wait for it to pass. For I believe that after every dark night is a brighter day.

Wouldn't you start to wonder if all these happened for a reason? If you do, read this interesting article. Then, you will understand why Aristotle said everything happens for a reason.

Right now, moving around with my foot in cast and on crutches is the only choice for me. It is frustrating to have to depend on others to do almost everything. In spite of that, I still feel blessed because I know that even if I fall a million times and broken into pieces, my family will still be there to pick me up and mend me. I agree with Michael J. Fox. He said "Family is not an important thing. It's EVERYTHING."

My step daughter, my step son in law and my Quay Lo have been taking care of me since the accident occurred. Big bear hugs!! Big thanks to my son, my BFF and my step brother, my SIL, my niece and nephews for sending me encouraging messages to keep me positive. Many of my friends who knew what happened to me on facebook also send their well wishes. You know who you are. Thank you! I am very grateful for all the love and support.

However, what happens happened. I believe I am doing the right thing to stop feeling bad and self pity. I just need to get better at moving around with my crutches. Hey! I am pretty good now after using them for two weeks. I managed to cook my own meals and did laundry. I could stand on one foot to eat my meals. Quay Po "BOLEH"! (CAN). Are you proud of me? If yes, clap hands please. LOL!

The doctor estimated that it will take six to eight weeks for the bones to heal. He was concerned that the bones may not union properly. In that case, he said surgery is necessary. Wish me luck that I don't need that. I hope to be on my feet sooner than normal. I am eager to start cooking and blogging again. I miss you guys! Till I return, you all take good care. Don't be like clumsy Aunty Lucy, look before you leap! LOL!

Lots of love from Quay Po

Taking a break

Dear family and friends,

 

Times flies and I have been blogging for almost three years this coming July.  This will be the first time I am taking a long break and I know I am going to miss sharing my stories and recipes with you all. I hope to be back by the beginning of May 2013. In the meantime, I will try to stay in touch on my Facebook Page. 

 Thank you so much for reading my posts, your frequent visits and taking time to leave kind words. Please know your love, support and friendships means a lot to me. 
You all take care and A Big Bear Hug! 
 

 With Love, 
Quay Po

Moments

Recently, Nick made a musical video called “The Departure” introducing himself as a solo artist. A question that is often asked of him is “What inspires you?” People seem fascinated with the creative process. He answers “moments”.

Please click on picture to see the video

I agree with him. “Moments” inspire me too. First let me say what I mean by a "moment".  After all, a moment can be any part of any day by its purest definition. For this discussion I use the word to suggest something special that occurs in a short space of time, something that is memorable, and usually in a good way or at least a compelling way. I love to  reminisce about those good moments and, like many of us, I even conspire to try to make special moments. Anyone who has tried to do this will know that it isn't always successful and it seems that the very best and most memorable moments are ones that simply happen spontaneously. That doesn't stop us from trying though, does it? One "moment" that I decided to try to make was a surprise party that I threw for Nick on his 21^st birthday...

 ....and the speech that I made that evening.

Good evening everyone. My hope is that this a happy occasion for all of you, and I hope you will enjoy the good food, drinks, and the fellowship of your freinds on this occassion. Having said that I have to confess feeling a small note of sadness. That is because we are here to acknowledge and celebrate our son's 21st birthday. Of course that is a happy occassion and it is our practice to celebrate these milestones. Still, I have to acknowledge a slight tinge of regret in me to see my son come into manhood. Mothers know that when their sons move into their adulthood, the little boy is left behind, only to be recalled in our memories. No one can stop time, least of all me. But I will always cherish each and every memory of Nick's life and look foward as it continues to unfold.

Nick, we want you to know that your Dad and I couldn't be more proud of you. Of course it hasn't been all even sailing. Life does not deal out only pleasant, happy moments, but we have had our share of those and more. You have achieved many accomplishments and they are a credit to yourself, your drive, and your creativity. And of course, to the fine parenting skills of your capable parents. Ahem!  So whatever lies ahead for you, we know you'll take to it with determination and you'll do well.

You know, the best 21st birthday present, in my mind, is to see your family and friends together and celebrating with you and I hope you're enjoying every bit of this moment.
The part of being a parent I value the most is the feeling of being comfortable together with you. There's no need to impress, exaggerate or get complicated. That means a lot to me and I value that ease we have together. Nick, you've never asked for much or caused us a lot of anguish. You're a friend to anyone and everyone, and you've grown up to becomee someone that is a pleasure to be with. I love that about you.

So I would like, on behalf of us all here, to wish you joy and happiness. So everyone, please raise your glasses to our very special son. 

Ladies and Gentlemen: to Nick and Happy 21st Birthday!”

I did not cook or bake back then but if it were now, my gift for him will not be a party at a pub but one at home. And one dish I would cook for him for sure is this one that he loves.

Lemongrass prawns

Largely inspired by Chef Janny of Proud Janny Restaurant

Ingredients:

1 tbs oil

20 pics medium prawns, deveined with shell on

3 stalks of lemon grass, finely cut

3 to 5 red chilli padi, finely cut

1 tsp minced garlic
salt to taste

1 cup of evaporated milk or coconut milk

10 pcs curry leaves
parsley for garnish

Method:

Heat oil in pan on high heat. Saute garlic till fragrant and add lemongrass, curry leaves and chilli padi till lemongrass is soft. Add in evaporated milk or coconut milk  and reduce heat to medium. Add in the prawns and let it cooked till the shells turn bright red. Scoop out the prawns on the serving plate and continue to let the sauce simmer to reduce to slightly thicker. Pour sauce over the prawns and serve immediately.

Why giving matters

You may have heard the old adage "it is better to give than to receive," but you may not believe it. Well, now scientific studies show that it’s true. — Anthony L. Komaroff, MD 

Bill Gates, Warren Buffett and Sir Richard Branson are the proofs of "Giving brings happiness". They all said, "Stuff" really is not what brings happiness. Family, friends, good health and the satisfaction that comes from making a positive difference are what really matters. 

We may not have so much to give like these billionaires but I believe we can always give within our means. For as long as we are willing to give, we will enjoy the same happiness like them.  There are peripheral benefits as well. For example, we set a good example for our children to follow so they too will be givers and enjoy the benefits of happiness, more satisfaction, and general well being that it can bring.

So, when my BFF (best friend forever), Peng asked me if I would like to bake something for a charity fare organized by the temple that she goes to, I said, “Sure! it is a good opportunity for me to give and it is within my means." But then, after that, I forgot all about it. Aiyoh! I am sincere in giving but organizing skills and memory could use a fresh up. LOL! Fortunately, my friend knows me well, and she  sent me an sms two days before the event to remind me. Then, I started scratching my head over what to bake for my contribution. I wanted to bake carrot cake 

and banana chocolate cake 

but then, these cakes need to be kept cold and they are not suitable for an event with no refrigerated facilities. Finally, I scratched out these muffins. My BFF told me the muffins were sold out quickly and another friend who bought it and tasted it said it was moist, fluffy and delicious. She said she wants to bake the muffins and there you go, the recipe will follow. 

The ones I baked to sell at the event was not the upside down version because they would have been too difficult to pack. I baked the upright muffins with cranberry sauce on top. They was really no difference in taste whether upright or upside down. Make your choice

Upside down cranberry muffin

This bake is inspired by “joy of Baking”

Recipe for cranberry sauce, please click on the photo to get my recipe.

Recipe for the batter, please click the photo to get the recipe from "Joy of Baking".  Two things I changed were 1) I used my own cranberry sauce recipe and 2) I reduced the sugar amount to 80gms from 100gms.

A long overdue post

This is a long overdue post. For quite a while now I had lost the folder with the photos of the occasion. It is a pre-Christmas pot luck lunch at Sonia's home. She is the originator of the “Nasi Lemak Lover” blog.  All of us were to bring a contribution and I took  "chee cheong fun" from my favorite store and home made yong tau fu, the one that my Mum taught me.

Yong tau fu that mum taught me to make, with taucu

Chee cheong fun from my favorite store

the yong tau fu I brought to Sonia's house

The gathering was planned so that we could meet up with Jessie of “Jessie Cooking Moments” and her family. Jessie is  a Malaysian living in Australia and we were all eager to meet and greet.

Yen of “Eating Your Heart Out” and her hubby were there with us too.  Yen brought with her some delicious nama chocolate and banana cake. (Yen, correct me if I am wrong. LOL!).

Sonia was a generous and a terrific host as always. You can see all the food she prepared for us!

What do foodies do when they get together? We make food, of course, and Sonia let us help prepare the “tong yuen” and it was fun to do.

Yen’s hubby was having fun not only making the “tong yuen” but wrapping the poppiah. Check out his original sauce applying idea.

I brought everyone a small Christmas gift as it was the season. I even had a surprise for Sonia’s youngest son, Desmond. 

Please click on the picture to get the recipe

The little one that enjoyed my “otak otak” a couple of years ago, is now a big boy. I thought letting him play this Ang Pau game would be fun for him.  So I had a bunch of red packets with different amount of money inside and I told him that there were big and small gifts and that it was on him to pick out the biggest one.

He was so excited when he heard that. He looked at the Ang paus intensely, as if he could see the amount inside. Then he leaped to pull out an envelope and quickly opened it. From his expression, I could read what was in his head. “OH NO! AIYAH, only RM20.00. Chay!!” LOL!

For those of you who would like to try making popiah at home, click on the photo below to get the recipe. We have popiah parties and have a ball to see who is most skilled at rolling them,and who can eat the most.

Please click on the photo to get the recipe

We had a wonderful afternoon together. I regretted I could not spend more time with Jessie and family as I had to head back home early. But then, I am very glad I got to meet her in person. She is such a sweet young lady. 

He is not just a chef

It seems that the stereotype for accomplished chefs are that they are dictators and control freaks in their kitchens, charmers with the customers, and stoically dedicated and private about their creative processes. So I decided to say up front that that is not what I saw in Chef Robert Danhi. 

Chef Danhi is one of those people you feel instantly comfortable with. There is nothing about him that is pretentious, or aloof. On the contrary, he is a warm and personable man that you just like from the first. Yet, he is an accomplished writer, photographer, storyteller,  and teacher, and chef extrardinaire. So I urge you to know more about him and his journey into Asian food, so check out his website.

So now you must be wondering where did I met this awesome chef, yes? I met him at the Sunkist Growers Event last Wednesday. He was doing a cooking demo using Sunkist oranges and lemons.

I grew up with Sunkist oranges and lemons because my mum is a loyal Sunkist customer so I know their products well.

Chef Danhi was working with  two major types of oranges: 

Navels and Cara Cara, but there are many more varieties. Incidentallly, did you know that the bigger the navel on a navel orange, the sweeter it will be! My mum told me that and it is confirmed by the Orange facts from Sunkist. 
"Orange Facts:
There are two major types of oranges: Navels and Valencias,

but there are hundreds in  varieties

The bigger the navel on a navel orange, the sweeter it will be!

Oranges will not over ripen when left on a tree

One 5 gallon container of water = One carton of oranges (40 lbs)"

… but what I did not know was anything about their Cara Cara oranges which are also known as power oranges. I didn't even know they existed.

So here is what I learned about them.

Cara Cara Facts:

Cara Cara oranges are available from January through April

Cara Cara oranges are grown in California’s San Joaquin Valley

The Cara Cara orange has  a distinctive pinkish red interior with an exceptionally sweet flavor with a tangy cranberry-like zing

Cara Cara oranges have few to no seeds

Cara Cara oranges will stay fresh up to two weeks when refrigerated or up to 6 months frozen in an air tight container

Three medium sized Cara Cara oranges is equivalent in weight to a female guinea pig. I am not sure why this is important to know but maybe there is a Cara Cara Guinea Pig Stew? I hope not. LOL!

Cara Cara, also known as the Power Orange®, is an excellent source of Vitamins A and C, fiber, a good source of foliate and potassium, a natural source of lycopene

I am really glad I did not "take a rain check" on this invitation. If I had, I would have missed out on an awesome demo by Chef Robert Danhi and receiving a free copy of his award winning cookbook “Southeast Asian Flavors” (signed), as well as tasting the delicious food he cooked and free oranges and lemons to take home.

I am sure here is what you are waiting for. I loved it when I was told that I could share the recipes with you all.

This drink is so refreshing and tasty that I had three.

A simple to make but impressive and delicious appetizer. 

UMAMI!!

We had fun with this because we assemble our own parfait 
after Chef Danhi showed us how to do. This one is mine.
Are you proud of me? LOL!