For a number of years now, my family has celebrated National Day with a party at my sisterin- law’s house. It’s always a large group – at least 20, including the families of two sisters-in-law, my brother-in-law, parents-in-law, assorted helpers and my own brood.
For a number of years now, my family has celebrated National Day with a party at my sisterin- law’s house. It’s always a large group – at least 20, including the families of two sisters-in-law, my brother-in-law, parents-in-law, assorted helpers and my own brood.
The live telecast of the National Day Parade is a highlight, of course. And so is the food. There are the usual must-haves – my mum-in-law’s mee siam for one, plus a yummy cake. My husband also cooks one of his crazily complicated recipes – the sort he doesn’t have time to do on a regular weekend. This dish usually needs hours to prepare, takes up every inch of countertop space and utilises our cupboardful of utensils and cooking gear. Last year, it was Ipoh hor fun, with prawn stock made from scratch, the very best prawns from the wet market, and shallots fried just that touch of golden brown. He was mightily proud of how he nailed the flavour and aroma of the soup, but wished the dish could have included the famed authentic rice noodles made in Ipoh instead of the supermarket option. Still, there wasn’t enough to go around. When my hubby embarks on what I call his dish of the year, I take on the role of sous chef. I prep ingredients, help with the washing up, and generally take instructions. My motto: Never interfere when the hubs cooks, or a fight will happen. It’s his dish, we’ll do it his way – right down to how thinly he needs me to slice those shallots. I think my husband will find our National Day foodie special very useful. And so will you, as it has eight of the most popular local recipes, from chicken rice to devil’s curry . I’m hoping this year’s dish will be chicken rice with a killer chilli sauce – I’m already standing by with my newly sharpened chef’s knife, awaiting instructions. Don’t miss the video of our cover star and Asian Food Channel host Sarah Benjamin demonstrating her recipes for two delicious snacks in the digital edition of Simply Her. In addition, our writer tracks down local desserts with a modern take – think durian creme brulee and gula melaka cake. Mmmm.
