so(ap) happy

served

I think the key to furnishing a new home is restraint.

Trust me, it is not the easiest thing, especially for someone like me who wants to complete things as soon as possible.

The thought of being stuck with something I don't particularly love was enough to get me through critical shopping moments, where I make the call to turn away or head to the counter--the altar of stores.

Getting a soap dish had been on top of my list even before I moved in to our home but for some reason, I could never find the one I would be willing to spend year and years with.  This is after all something you'd use at least twice a day, everyday.

My Mom will be surprised to find out that we had been living for a few months without one. 

Not anymore.

who are you calling 'chicken'?

basics

my favourite

So this is my chicken balls post.  

I made some refinements in my balls making processes based on lessons learnt making beef balls and falafel.  

What I can truly say though is that it is a lot of fun!  I feel like a child given a box set of play-doh.  And as I never truly owned a set, you can imagine my excitement.

processed food?

Yin and Yang.  The vegetables and the seasoned minced chicken.

Did I mention that I love how after vegetables come out of the food processor, it smells amazing?

hunger games

I arranged the balls on baking sheets in rows.

When my husband saw me halfway through he said two things.

First was that he didn't realise I could make so many balls.  Second was that maybe I was trying to trick him, that these were in fact all veggie.

domino effect?

I did a trial batch.  I placed some chicken balls into a glass baking dish and popped it into the oven.

When I took out the meatballs, this.  

Polka dots.

New Year food?

i'd like to swim in spaghetti

Finished product.

I have a feeling my husband will dip these in tomato catsup.  Unless of course, I throw them into a bowl of spaghetti.

what matters is who you are inside

While I still have what could be two batches of chicken balls, I can't help but think about my next ball recipe.

Happy Saturday :)

processed

We welcomed a Food Processor into our home during the Chinese New Year.

The decision was long and hard.

My husband and I spend good hours thinking about whether we should get one.  On one hand, I really don't mind chopping, plus with our peeler, (manual) slicer and good quality knives, food prep doesn't take too much time.

I really don't mind doing things manually.  I bake without a mixer.

My growing frustration came from the hard truth that couldn't mince vegetables properly that would allow me to incorporate extenders to meatballs.

---

A few weeks later, I had not only made beef meat balls but also falafel--two batches.

I've also been able sneak more vegetables into almost anything.   Dishes I make suddenly have extras.

---

This weekend, I'll make chicken balls that are 30% chicken, 70% (natural) extenders.

And I bet, my husband won't mind :)

tokwa!

I decided it was time to make (my version of) tokwa't baboy.

Direct Translation: Tofu and Pig (Pork)

For the tofu, I sliced them thin, painted it thinly with olive oil, sprinkled it with rock salt and parsley.  It went to the oven at 180C.  

I waited.

Patiently.  At first.      

baking in progress

I am guilty of hovering over the oven window, watching things bubble, turn brown, soften, rise.  I love watching the magic happen.

My husband always reminds me that I don't have to do that.  Things will cook.  And he is right, but it is exciting for me.   Watching.

Not productive, but I had time :)

golden

The pork dish was simple.  Using all the standard ingredients for tokwa't baboy like onion, soy sauce, vinegar and black pepper, I something similar to a chunky stew.  I thickened the sauce with some corn starch.

ebony and ivory (of some sort)

My husband and I ate this with brown rice.  Lots.

hummus me

 It is funny how my Mom and I prepared similar dishes for New Year's Eve.

---

Hummus.  Somewhat.

naked

I don't have a food processor or a mixer.  No special gadget to make the task easier.  With that, I anticipated that mine will be chunkier, but that's cool!  I am all about the taste.

facade

I did take the extra step of taking out the skin.  

That took longer than I anticipated, taking out the skin.  It would be worth the effort through.  Plastic texture is definitely unacceptable!  

Did I mention, I didn't even have a masher?  (I think I'd get one, together with a new apple corer.)

hardwork

I knew at the beginning that it won't be the traditional hummus, and in fact purists would definitely hate this.  

I wanted to clear ingredients I have, so I decided to put in some sour cream.

Of course, Cumin remained to be the star of the show.  I also added Paprika.  The other ingredients were typical hummus players.  Nothing out of the ordinary.  

alien

In the end, I had a silky somewhat chunky bread dip.  

Not too easy, but A LOT less work compared to mashed potato.  Somehow, I think I have not gotten over how troublesome mashed potato preparation could be.

party ready

…is all around

I had met Gela years before, but it isn't until 2013 that I had a chance to really spend time with her and get to know her.

Incidentally, 2013 was a big year for her--in the sense that there were a lot of changes in her life.  It was an exciting and fruitful year for Gela and my husband and I are very happy to have been part of her journey.

It is double the happiness for us that unknowingly, we are able to share what joy we have to people around us :)

Happy new year! 

CAKE that!

cake cutters

I loved our wedding cake for lots of reasons.  Let me count the ways.

1. Simplicity :)   

2. All cake!

3. Butter, Chocolate, Carrot.  Three layers, three flavours.

4.  Toothsome fondant

---

When asked what cake I wanted my immediate answers were "delicious" and "simple".  

I went further to say "maybe the most simple cake you ever made", talking to the baker.

It came out like a dream.  

It was matte all over with satin effect liners for every layer.  There were two white flowers on top, two smaller ones on middle layer and three even smaller ones at the bottom.

Off white on white.  I love the very subtle contrast.