IT'S CHRISTMAS EVE

It's Christmas Eve but it's just a day like any other here at home.

I like it that the social calendar is empty and I could spend a good two hours on calligraphy.  I don't suppose I can call it calligraphy because I do it so badly (LOL).

This morning I told Nana (our domestic helper) that we'll be making a Shepherd's Pie for dinner.  She has never had sheperd's pie and her eyes lit up when I described it: you take a can of cream of chicken soup ... diced chicken ... top with a layer of creamy mashed potatoes ... bake until golden brown. "It's going to be really good!" she said enthusiastically.

I thought my mother would love Shepherd's Pie because it's moist and soft, making it easy to eat.  I even added the dried Italian herbs that she loves so much.  Nana and I tasted the gravy repeatedly to make sure it isn't overly salty.  Sadly, Mum wasn't a fan.

No matter, Nana and I both ate heartily.  She thinks it's the best meal and even took photos to share with her friends.  What I didn't explain to her was it isn't really a Shepherd's Pie because it hasn't got mutton in it.

FOR THE LOVE OF POTATOES

Who knew boiling potatoes can be so complicated?

Bought 5 russet potatoes.  Was getting ready to cook one when my mother asked, “How do you intend to cook it?” I guess I would boil it in its jacket. “Leaving it unpeeled is silly,” Mum scoffed. “Are you going to eat the skin too?!” 

Two days later I decided to cook the remaining four potatoes. Remembering Mum's remark about their spud brother, I embarked on the process of removing the jackets from each. “How do you intend to cook them?” I'll be boiling them. “Then you shouldn’t peel them,” said Mum. “It would be much easier to remove their jackets once they’re cooked. Sometimes you’re so stupid.” 

"Oh for the love of potatoes, leave me alone already!"  I wanted to say but arguing with a 81-year old would be bad for my karma.

We have a love-hate relationship, my mother and I.  Some people don't appreciate the way I blog about these regular squabbles.  "Stop complaining about your mother," they would chide.  "One day you will grow old too!"  Perhaps my friend Serena understands me most. She once told me, “I made a pact with my sister that when we grow old and I should turn out like our mother, she is to shoot me!”

“Would you like her to shoot you too?” she offered.

THAT HALF CARROT

It all started with half a carrot buried in the fridge.  As soon as I discovered it last night, I decided there and then that today would be Japanese Potato Salad day.  I was so excited about the thought that I was able to wake up early this morning to go to the wet market, where I bought four not-very-large potatoes, a cucumber and a large onion.

One of the key ingredients in the Japanese Potato Salad is the mayonnaise.  Kewpie Mayonnaise from Japan, to be  exact.  According to my mother, I don't buy it often enough.  She loves mayonnaise.

I put together the salad just after lunch and chill it right up to dinner time.  I hope there'll be leftovers tonight so that I can whip up a potato salad sandwich to take to work tomorrow!

Japanese Potato Salad is one of my favourite dishes. It's easy to make, colourful and its ingredients are inexpensive.  You ought to try it out some time.

MALAY CROQUETTE !

Years ago, my mother learnt to make begedil from a Malay hawker who sold nasi padang.  When she made them today, I stood close by to jot down notes.  Mum cooks by a kind of instinct that all experienced housewives possesses so there's no use asking her for measurements. 

"Take 3 large potatoes," she began. 

"How much do they weigh?" I asked.  She glared so I kept my mouth shut.  Still, I couldn't resist weighing them on my digital scales when she wasn't looking. :p

POTATO PATTIES
Makes about 20

3 large potatoes (approx 500 grams when mashed)
Salt to taste
100 grams filling
1 egg, lightly beaten
Oil for frying

Filling

We used a mix of minced pork and hay bee (dried shrimps).  You can use any you like - mutton, bacon, or luncheon meat.

Prepare the filling.  Stir fry the minced pork and dried shrimp.  Set aside.

Slice the 3 large potatoes and deep fry them until slightly brown.  Drain then add salt and mash.  Mix in the filling. 

Using your hands, shape the potato mixture into round patties, about 5-cm in diameter. 

Coat each patty lightly with egg and fry on both sides until golden brown.

Drain on kitchen paper before serving.