Taste of Childhood

It's been a long time since I last fried bee hoon at home. I'm not sure why I stopped cooking this, perhaps I got tired of frying bee hoon and moved on... I'm glad I tried this one tonight, it's really easy and it could have re-ignited my interest in this dish. However, my boy had indicated that he did not enjoy bee hoon in general. He did have second helping, though.

I was inspired by this post to try my hand at fried bee hoon tonight. It was one ingredient in particular, canned stewed pork ribs, that struck me. I didn't use to enjoy the taste when mom cooked this but somehow, after seeing the photo on that post, I was determined to try it. I doubled the recipe and used organic brown rice bee hoon. I would need to do much more to improve on the presentation too.

With my girl doing Home Economics classes, I am hopeful that she will soon take an interest in cooking. She is definitely more keen in sewing, especially in this past year. She had actually put together two outfits on her own for her dolls! At least she takes after my mom in this area, while I try my hand in cooking and baking.

Of Quiche and Good Times

It's not true that I MADE this quiche, well at least not entirely. All I did was prepare the shortcrust pastry and laid it onto the pie pan. The custard and filling were prepared by Gina and that was what gave flavour to the whole dish. She made it look so easy or perhaps I had not bothered to find out previously.

I had tasted quiche but don't remember liking what I had tasted. So I never bothered to look up recipes for quiche. This was one of the dish presented at the first Hi Tea Buffet held by Kitchen Capers and Chef's Secrets Cooking Studio.

When I knew that Gina and Amy, co-owner of Chef's Secrets, were going to prepare and cook a day before the buffet, I volunteered to help. I had been taking a break from baking for too long and thought this would end the drought of not baking. It sure did!

I rubbed butter into flour and kneaded till it was pliable. Without guidance from the two teachers, I would not have learnt one important thing. The crust which I made previously were too dry! That explained why I was unable to roll the dough, even after chilling it for 30 minutes! Now I know...

Below is a picture of some of the food served, just a few of the many yummy items served.