Lesson 1

My girlfriend suggest that i can start a blog by writing down what i learn from my mum everyday.

So here we are.

What is on today menu is from the book, "the pasta book" by Williams Sonoma. We are making chinese "Siaw Mai".

So here are the tips i gather from that dear old lady in my family.

• Use water chestnut(just a few will do), they will bring the freshness and sweetness of seafood to a whole new height.
• For the skin for Chinese "Siaw Mai", it has to be homemade, the one that is from the supermarket are way too thick for steaming.
• I know my mum a little better. she can't really eat bamboo shoot because of her gastric problem.

So beside that, i also try to make a sweet potato rosti. (i don't know why but the rosti taste horrible.)

• Once the sweet potato is bring cut/grate, it turn dark really quickly, so what you need to do i put pinch of salt into it.

I went to this place known as Sia Huat, where all kinda of kitchenware can be found. I wanted to look for some ramekins and as well as mandolin. the price for a mandolin can be up to $200. i think i need to ask someone to get it for me.

People who loved to cook will sure like this place.