Diplo Kids

Yesterday, I was invited by a friend for lunch at her cosy home sweet home in Qurum Heights. It was a Chinese style luncheon with varieties of delicious cuisines comprising of sweet sour fish, lemon chicken, beef ginger, corn soup and stir fry kangkong with mushrooms neatly arranged in exquisite bone China on a beautiful antique dining table.  

While we were enjoying our sumptuous meals serenaded with Mandarin instrumental musics, suddenly we heard a happy kid's voice coming from the front door calling "Mommy, I'm home!" With a very sweet smile, my friend wished to be excused for a little while to attend her diplo kids who had just arrived from school. I returned her request with not only a smile but an 'envious' nod! I am truly happy for her and how I wished there are little soothing voices calling me that afternoon "Mama, I'm here ..." But, I'm keeping my two hands tightly clapsed with prayer that I shall meet my grown up kiddos at year end - Insyallah, I'll be seeing them with Allah SWT will and grace when they all be here for the winter holidays :)

Anyway, although truly feeling envious but I'm delightful to witness my friend's  happiness who was surrounded by her little tots and happy children's voices with lots of nags and hugs. They had lots of stories to share with their Mom. They also handed to her their big lunch boxes with just small Harry Porter school bags. Most of their stationery and books are kept in the school locker, thus no burden on them to bring lots of books or heavy weight school bags!  Soon the hyper and jovial diplo kids came to say hello and shake hands with me with their faces beautifully painted with vibrant colours and in feline prints! Wow! What a fascinating sights and looks :D 

For me that scenario was eons or about two to three decades ago! While waiting for my friend to tend her children, my mind soared to my own diplo kids more than two decades ago when my better half was posted to Kuwait City and later to Yangon before the cosmopolitan London. I had gone through the similar situations what my friend is now going through with her diplo kids.

Just like her, my little kids then called and running to me each time they arrived from their AISK or ISY! Also they were eager to share with me what they learned at school. They were happy to show their "Excellent" stickers which were pasted on their hands by their teachers for good conduct and brilliant works at school. And there I was hugging them with proud feelings. I am the proud Mom! Those were the days that till today still lingers and occupies my mind each time I see tots, kids or school going children. When I passed any school through the window of my car and seeing  the jovial innocent kiddos and the faces of happy mothers always brought proud, wonderful and bright feelings to my heart as bright as the blooming flowers.

Nowadays, I'm in my golden years yet my heart is still blooming watching my kiddos who are already married and leading life of their own. Also I shall patiently wait for the time to come to welcome and cradle my 'diplo grandchild' ... I don't know when but I'm sure the time will come, one fine day. Insyallah. For now, I am content with just re-arranging my diplo kids 'left overs' which are very sentimental to me. I still keep a few of them with me every where I go and wish to hand them to who ever the generation be! Also to jot as much jottings as granny's stories for them in years to come when I'm no longer here.

Teddy Shoes for 'Diplo Grandchild'? Still praying and waiting for the time to come to pass these to him or her :D

SambalTumisPetai4MrsCapt!

I received an invitation for lunch to a friend's home. And I was wondering what to bring and share with her? Especially with full knowledge that she's a good cook. So far she has cooked for us delicious nasi lemak with  all the condiments during rewang time in preparation of Eids and gotong royong for National Day Celebrations @RumahMalaysia. Also several types of desserts including the cute miut carrot cup cakes! That was truly lip-smacking. 

While in the kitchen, I looked into the refrigerator and saw a bunch of Petai or its scientific name Parkia Speciosa in the vegetable compartment. Wow! The captivating look of the twisted cluster beans give me an idea of what to bring to Mrs Capt's house. Deep in my heart, I uttered, "What about sambal Petai for Mrs Capt?" Just thinking ...

Anyway, Petai sometimes known as the bitter and stinky bean comes from the Fabacece family plant. It is a long and flat edible beans with bright bulging green seeds the size and shape of oval bulky almonds. It has a strong peculiar pungent smell that lingers in the mouth which most people avoid yet these green pods also contain a host of nutrients essential to persons suffering from diabetes where it helps to regulate the person's glucose level. In sum, one may refer to Petai as "You either love it or hate it!"

So, I swiftly took the Petai pods out and gently peeled off the green outer layer. I washed them, cut into four slices each pod and put them aside. Then I told myself that I'll surprise Mrs Capt with Mushy Sambal Tumis Petai. How's that sound? Exceptionally exotic from someone who rarely cook, right! Woosh, still skeptical of the result or outcome of the recipe but I am really determined to do just that. LOL! 

Here's the 'champak-champak' recipe. I blended some dried red chillies. Into the blender, I added half of chopped Bombay onions with just a piece of garlic and very small slice of ginger. Blended all. But I also cut round a whole Bombay onions to be included later which according to my MiL will give the natural sweet taste to sambal gravy! I made sure a little tamarind juice was ready in a bowl. I took out some prawns from the freezer and quickly defrosted them. Also salt, two pieces of nutmeg and a tiny bowl of soya sauce for taste were all within reach near to the stove before I started the amateur cooking. Yeah! I was feeling good and excited looking at the colorful ingredients - red, brownish, whitish and of course the emerald  green pods waiting to be poured, stirred and cooked in the shiny Tefal wok! 

And here goes my method of cooking the sambal. Perhaps not professional and conventional like other chefs, cooks or experts but the result I can safely said, not too bad :D First, I put oil into the wok and once it was nicely heated I added in the blended ingredients and cooked the sambal till what we call in my language masak sampai naik minyak! I poured into the wok the Bombay onions which was cut round that naturally gave sweet taste to the sambal once its water was drained. It is pertinent that the sambal is properly cooked or else one can easily get stomach ache because of uncooked chillies. Then I added in the tamarind juice and a few minutes later followed by the already shell-off fresh prawns into the sambal and stirred well. Pretty soon, I added into the gravy the already cut Petai beans and followed with the salt, nutmeg and few drops of soya sauce for taste! I did not put the famous Malay ingredient belachan or shrimp paste because I am allergic to it :( Instead, I used fresh prawns. 

But Wallah ... While stirring the gravy in the wok, its aroma and delicious smell of the sambal dish occupied the whole kitchen and I knew the dish was ready to be transported to Mrs Capt's crib as part of the savory cuisines for lunch :)

The SambalTumisPetai for lunch :D I just couldn't believe my eyes that I did it! It looks pretty good and I pray it will taste good, too. Now, I'm patiently waiting for 'constructive' comments from Mrs Capt and also Mr Right -(@^@)-!

The Petai pods or Parkia Speciosa. For Ladies who are suffering from Pre-Menstrual Syndrome or PMS, it is believed the Vitamin B6 in the Petai could help regulate blood glucose levels which affect the moods. (This Picture is copy right of Wikipedia from Google and PMS notes extracted from Wonder Beans by Aida Ahmad - SundayMetro@TheStar.Com.My)

Mengkuang ...

I saw and snapped a picture of this Mengkuang Plants aka Giant Screw Pine @Al Mouj Golf Club. A rare and refreshing contrasting emerald sight within the golden dessert which instantly brought nostalgic feelings to me - where my mind and heart freely soared to my Dear Lovely Octagenarion Mom in Happy Village.

The Mengkuang @Al Mouj which brought tears to my eyes > I'm missing the happy moments laying my head while reading Enid Blyton's book on Mom's lap while her hands busied with criss crossing and weaving the already treated and coloured Mengkuang leaves and turned them to intricate and truly colourful patterned tikar and tudung saji for her family and customers.

When I was young, these Mengkuang plants were part of our financial life lines to keep us going apart from Dad's salary from the oil palm plantations. Mom - an exceptionally strong hearted woman and soul who I saw never showed her 'tiredness' to any of us always has her hands full of things to do! If she isn't making her beautiful handicrafts from Mengkuang leaves, she will seen busy with her needle works using the ever faithful 100 years old Singer hand sewing machine or crocheting her children's jacket or table mats for her ever cosy home. Indeed, she can't stay still. She always finds time to do things and never once I heard her complaints :)

Nowadays, I see less of Mom because of my task as a trailing DS. But, I never short of calling and hearing her sweet voices although miles and miles apart and separated by the oceans. Mom and her her usual antics always enlightens my heart each time I heard her through the phone lines. Like this morning when I called her, she was with her latest newborn great grandchild Iffat. I congratulated her for the new addition and she replied in a very soothing voice that choked me, "Most of my friends and neighbours  have gone and all my in-laws have gone, but I'm still around. My sons in law and daughter in law too passed on, yet I'm still around! And now, my newly great grandchildren was born and I'm still around ..." Then she laughed but her laughter brought pearly tears to my cheeks. I want her to stay alive forever!

To my wonderful Mom, I love you always. May Allah SWT grants you Long Life for you to see perhaps one day my newborn grandchild! You have seen and cradled my sibling's grandchildren, and I pray you'll see mine, too. Although I don't know when, for only Allah knows but I'm pretty sure insyallah one fine day you'll have the chance to cradle a great grandchild from my side - the RFamily!

Me & Mom sending off our 'Sonny' for his Solemnisation with DiL @Bride'sHome :)

Learning Never Ends ...

Never cross my mind that I'll learn cooking ...

Especially in my golden age!

But in this hospital land nothing stops me from learning new things in life, be it to be more appreciative of what was given to me on daily basis or learning new things from people around me like today - cooking demonstration by a friend from Brunei about her nation's cuisines Pais Udang and Bingka Daging.

Aromatic Pais Udang wrapped in banana leaves which were plucked from our back garden in Qurum29. TQ Mr J for planting the tree, thus they came handy when we desperately needed them :))

This savory dish Bingka Daging which was made of flour and minced meat as its main ingredients was lips-smacking! I truly liked the simplicity shown by the 'chef' who demonstrated it to us especially to new learners like myself where the whole process in making the dish was simple and less time consuming. 

Yours truly with Hajjah Norsiah who taught and shared with us some recipes and useful tips of Brunei delicious foodies. Among others, to ensure less baking time, the mixture of the Bingka could be half-cooked first in a pot before being put to bake! Except one must not stop stirring the mixture or less it will become 'berkerak!' TQ'Chef' for the great tips :D

Also we could use other ingredients to replace the one which was taught. For example, if we are allergic to sea foodies such as udang or prawns for the pais, then we could replace it with fish, chicken or meat based upon our preference. That's truly awesome! Meaning the recipes were not rigid, instead exceptionally flexible and this made new learners like me and others wanted to learn more :D

All in All, I must thank Hajjah Norsiah who shared her recipes with me and other friends @Perwakilan Muscat. I learnt through observing and doing. As Benjamin Franklin said, "Tell Me and I Forget, Teach Me and I May Remember, Involve Me and I Learn." So, May the knowledge which I acquired today will go a long way - tomorrow and years to come. But most of all my sincere gratitude to Allah SWT who made our dreams of learning new things possible. Amin.

Jay's King Fish Curry

@Seeb Market this morning, we were looking for lobsters. There were very few but fresh and still alive at OR6 per kg or OR 2 per piece. Mr Right was reluctant to buy because the price last week for the same type of lobsters cost only 200 baiza per piece! 

So, we scouted for other sea foodies from one stall to another. I saw two large stingrays with white dots on their bodies and wondered who would cook and eat them. At another corner a group of men in their dish dasha was seen busy with bargaining session of various types of fish which unfortunately I don't know their names. But there were rows and rows of King Fish in most stalls which in my language they were known as ikan tenggiri. Perhaps with the cool season creeping in, it is also the season for King Fish! I don't know for certain but it was only my wild guess. I hoped my assumption was positive. LOL! Then, I saw Mr Right bought two medium  sized King Fish from a young fish monger and the price was reasonable. That's strengthened my assumption!

While walking and scouting at the many stalls in the fish market, I managed to get two bowls of clamps (6kg) at only OR2. I wanted to boil them with some stalks of lemon grass, slices of fresh tumeric, cut shallots and garlics with some drops of oyster sauce - a self-made recipe  which proven delicious when I cooked for Mr Right last week! :D When eating these clamps, it will be more tasteful to dip them into fresh cut chillies, onions and tomatoes  soaked in soya sauce. Hmmmm Yummy! Insyallah, I am planning to prepare and serve the dish to my friends when they come to learn bingka and pais udang from a Brunei Chef who will share and demonstrate the recipes   with us tomorrow at Rumah Malaysia. 

When we reached home and while Mr Right and I were in the kitchen cleaning the fishes, the door bell rang. There were Ms Y and Jay outside the door who came to assist me in arranging the tables and chairs for our cooking demonstration tomorrow. I was delightful to meet them. Very quickly we prepared the hall and re-arranged the setting to suit the event. We preferred the casual setting with more interactive environment. Once the arrangement was done, Mr Right requested me to learn from Jay her fish curry receipe which we had for dinner with the rewang group on the night before National Day celebration. Indeed, we liked Jay's King Fish Curry which was simple yet delicious! In no time, Jay was transformed to 'Master Chef' while I diligently learnt the processes and wrote down the receipe while Ms Y just looked on ...  :D

The unofficial receipe ... Not an accurate measurement but more of 'champak-champak' way of cooking which turned out to be an exceptionally delicious dish for us cooked by 'Master Chef' Jay. Hooray! And Happy Trial & Error Mushy :)

Ingredients:

1 medium sized King Fish

Cooking Oil - lots!

4 stalks of Curry leaves 

2 Pandan Leaves

3/4 bowl Babas Curry Powder > (to make curry paste with little water)

3/4 canned Coconut Milk 

2 inches fresh ginger - blend

4 Bombay Onions - blend

9 pieces garlic - blend

Little water (to blend onions)

1/3 small sieve Halba

1 tabsp Tamarind > juice

Ladies Fingers (optional)

Methods:

1. Heat 'lots' of oil in a pot on a stove. 

2. Add in the blended ingredients till oil comes out (naik minyak).

3. Add curry paste and stir well till 'naik minyak' :D

4. Add curry leaves and Halba.

5. Add tamarind juice and Stir.

6. Add Coconut Milk till curry cooked.

7. Add Pandan leaves.

8. Add fish to the curry gravy till it's cooked!

9. Add boiled ladies finger (optional).

10. Served hot with White Rice or Mama's Chocodok!

When Jay's King Fish Curry was ready, I told her to 'tapau' some for her family. The rest I served as part of our Lunch with hot White Rice, stir fried Sawi, some fried salt fish and improvised chicken satay with chilies and onions. When dinner time came, I re-heated the delicious fish curry over a very slow fire since Mr Right wished to have it with my Cokodok Ikan Bilis-Bawang! Indeed, it was a truly lip-smacking dinner because like a wind > Whoosh a bowl full of Cododok was empty in no time! And I smiled with happiness that we truly enjoyed the wonderful rezeki. Alhamdulilah and All Praise to Allah SWT for all the bounty and the lovely foodies on our table. Amin. Also Big TQ to Jay for sharing her receipe with me :))

A plate-full of Mama's Chocodok with Jay's King Fish Curry for Dinner!!! Yummy :-)

Jay's King Fish Curry for Lunch with Hot White Rice and other dishes. Truly Delicious!

Jay's King Fish Curry in the Making > Hot  on the Stove and The Beautiful Aroma filled the Qurum29 Kitchen! Just can't wait to taste it ....

An act of Kindness goes A Long Way :)

I was reading an article in Y-Magazine about It's Cool to be Kind and a reminder not to forget the date > November 13th as World Kindness Day! It was a good read indeed. But to have a day dedicated to it, somehow it's okay and thoughtful although I personally feel that we don't have to wait till that date arrives just to show or practice good deeds. It has to be imbued within us and to be part and parcel of our daily acts to show compassion and kindness to all God's creations be it to human beings, animals and nature. 

Alhamdulilah in my life, as shown by many kind and caring persons every where I go and here in this hospitable land, every day I received good deeds either in kinds or gestures straight from their hearts. Without fail when I woke up in the morning, my better half would embrace me and kiss my forehead. It was followed by a whisper of  three soothing letter words I Love You. The embracement and sacred sentence truly energize my spirit to look forward to a good day. It sounds and looks like a simple act but the effect to the person receiving it was exceptionally great! 

Even the feline Gary shows his love by placing his paws onto my cheeks each time I hold him in my arms while sending-off and waving to Daddy who has to go to work. If only I could decipher his soft meow into my language, perhaps that will be one of my best days, too! But through his gestures, I could feel deep in my heart and soul that he cares for me and sort of saying, "Don't worry Mom, I'm here for you till Daddy's home ..." Well, isn't that sweet? If an animal could show an act of kindness that goes a long way, why not us who I believe could give more in many ways :)

Talking about kindness too, brought sweet memories to my stay in a City two decades ago. One beautiful morning while accompanying the Malaysian delegation comprising of one of our Highnesses during her visit to a special school in the city, a small boy aged 7 handed to me a handmade gift which he did in class. He was a very special boy - spastic and mute!  I was truly captivated by his passion in arts and during that visit he was making several art projects using his little fingers. 

His innocence looks still lingers in my mind which till today I could not forget him and his touch! I was about to leave him and his activity on the table to catch up with the other entourage when he caught hold of my baju kurung. When I looked at him, he smiled and handed this little gift which to this day I still carry it everywhere I go to remind me that an act of kindness goes a long way! 

This precious gift has followed me to many countries apart from my home nation to Burma, UK and now in the Sultanate of Oman. I believe the small boy must have grown to a young man now - 27 years old! In shaa Allah. My prayers always for you dear 'sonny' and may Allah SWT bless and shower you with His Love and Grace as a return to the act of kindness which you had shown me once that still lingers and engulfs me till today. Amin.

A gift from an innocent touch that taught me an act of kindness goes a long way! TQ Sonny :))

Hubby's Satay List -

I was wondering what Mr Right was writing while we were having our breakfast at Al Hooti this morning. He was in deep thought as if he was thinking about world issues! (@^@) Instead, once done he handed and surprised me with this list ... Could anyone figure out what it means?

A hand-written list wrote by Mr Right aka Hubby @Al Hooti while I was enjoying my prata with chicken masala and fried dhall! :D

I looked at him and grinned. It was a 'to buy list' for satay ingredients, inter alia -

20kg chicken breasts

25 stalks lemon grass

3kg shallots

1kg ginger

1kg galangal 

300gm fennel

150gm cumin

500gm fresh tumeric

Sugar & Salt

200gm coriander 

---

Satay Sticks > 1200 sticks 

As a DS, I truly supported Mr Right's work for our nation through out his tour of duty both at home and abroad. And, this morning he was preparing a 'to buy list for satay' ingredients to be purchased at Lulu Hypermarket after our breakfast. Since Malaysia will host a National Day reception @CrownPlazaHotel tomorrow, apart from the normal hotel cusines, Mr Right hopes to serve homemade 'satay' for the guests. Indeed, he had served his 'satay' to our guests previously both at national day receptions as well as at our residence during Eid Celebrations! He always feels since 'satay' is our traditional cuisine hence it is an honour and good gesture to serve our guests with foodies that reflect our tradition and culture :)

However the process to make satay was quite tedious. It involves many hours to prepare including cutting the 20 kg chicken breasts, cutting and blending the fresh and dry ingredients before marinating takes place. The amount of sugar and salt also needs to be balanced for taste purposes which is indeed Mr Right's specialty! So far, I only observed the processes he did but never had my fingers on them except the scewing part which was also very time consuming. However, if we do it with friends in happy moods the scewing process is truly fun and the job is done in no time! And that's the spirit showed by Perwakilan Muscat Ladies each time we prepared satay for our special event :D

The Processes ..

Marinated Chicken Satay after the Cutting, Washing & Marinating with 'Hubby Secret Receipe'! The 'how many hours' to marinate is also pertinent in ensuring the perfect taste ...

Perwakilan Muscat Ladies were helping with 'Acara Mencucuk Satay' or scewing process @Satay Making in Qurum29.  Thank You ALL!

BBQing the Satay! Another tedious process which needs lots of patience because one has to make sure the satay is properly cooked - not raw, medium or well done! Also neither less nor over cooked.

Fresh from the open fire grilled by Mr T

The cooked Satay ready to be eaten with condiments including pressed rice 'nasi empit' + well cut emerald cucumbers + fresh fiery Bombay onions and tasty kuah kacang gravy prepared by PM Ladies = Delicious Hubby's Satay @Qurum29 and were soon 'transported' to Sindbad Ballroom, Crown Plaza Hotel in Muscat for all our guests!

Well Done Mr Right. I am truly proud of you and exceptionally blessed to be chosen as your Mrs Right :) Apart from the love you shower me, I also love all your foodies since day one till now including the Hubby's Satay. :-D