Grandmas are AMAZING!!
How they do it year after year, slogging away in the kitchen, for the MASSES of family who come back AND virtually have enough to last for 15 days?! *shivers*
Yesterday was the day (one of many) of reckoning, where I tried out my Kuih Bunga skills.
Steps:
1. Heat mould.
2. Shake off excess oil.
3. Dip in batter.
4. Shake off excess batter.
5. Place in oil.
6. Shake off kuih.
7. Flip to golden goodness.
OMG, you wouldn't believe how easy it sounds and how hard it was for me. Yes, we all stumble in our lives....
First batch came out like this.. WTF?!!
Multi-coloured kuih (which soon joined the trash)
Gritting my teeth, I tried again.
Erm, not too bad la. I then scribbled down alterations to the recipe:
less sugar, less coconut milk, a little more liquid & salt.
Key is not to let the sides flip up. It's as unsightly as a well-dressed lady
with her petticoat showing.
After which, I had an arduous task of peeling gingko nuts.
Another example of long-to-make-fast-to-eat foods.
Slept at 5am, and now I'm up at 10am.
Enough procrastinating!
*clambers out of marshmallow-soft bed to face the long To-Do list*
Haha! I couldn't help but to laugh at the first batch of kuih bunga... I'm just laughing at how funny they looked! :P And you did learn fast in making the proper-looking ones.. bravo!
ReplyDeleteI love this kuih actually. In Hokkien, mom calls it beet phang siew (bee's nest) :D
Yeah.. that's the point.. Chronicling my journey in the scary, super high standards of Chinese food. Lagi la, CNY!! :D
ReplyDeleteCome over and eat!!
My throat is swollen :(
ReplyDeleteBut my monkeyboy and I might pop by on Sunday. We'll let you know soon :)