For the love of rhubarb

Wednesday, June 30, 2010

Love – a word that gets bandied around here quite a bit. Some would suggest overuse can lessen its potency, but I have yet to find a suitable replacement. “I really, really, really, really like this thing,” just doesn’t have the same ring to it.

Besides, there is such a lot to love.

Take rhubarb, for instance. I’ve mentioned my feelings towards this vegetable here, and also here. Why do I love it? I can’t really explain precisely, but there’s something about the texture and brilliant colour, and the tanginess that all combine to sweep my tastebuds off their

So when I saw these Rhubarb Streusel Bars over at Hungry Dog’s blog, I knew I had to make something similar. Because bars, or as we say here in Oz – slices, are something I merely like, not love. Then when I saw this Quince Crumble Cake over at Lemonpi, I knew exactly what I would do - Rhubarb Crumble Pudding. Incidentally, I love reading food blogs (can you tell?).

I had the recipe that the crumble cake was based on : Rose Levy Beranbaum’s apple-cinnamon crumb coffee cake, but I’d never actually made it before. I substituted ground ginger for the cinnamon, almonds instead of walnuts, and rhubarb for the layer of fruit. Like Y, I used yoghurt instead of sour cream. Then I used a loaf pan and underbaked it on purpose to get the pudding texture. It was exactly how I imagined it would taste: warm, spicy, sweet, smooth, tangy, and crunchy. Awesome. (sorry, no photos, I served it at night when friends came over for dinner).

But the rhubarb obsession didn’t stop there. See, I didn’t make the ginger icing from Hungry Dog’s bar recipe earlier, and the thought kept nagging at me. My brain WANTED icing. This time, I halved the crumble cake recipe, and instead of nuts, I used toasted rolled oats that had been whizzed in the food processor. (I wanted to put a cupcake in Mini Critic Senior’s lunchbox, and her school has a strict No-Nut policy) .

The ginger-rhubarb cupcake was born. And it was really good. We loved it, from the top of its crunchy, oaty, streusel head, through the sweet, gingery icing, into the juicy, fresh rhubarb middle, and all the way right down to its little pillowy cake base.

You can find the cake and icing recipe as mentioned above. I baked the streusel topping on a large, lined tray, stirring every once in a while to make sure it cooked evenly. I also made stewed rhubarb, and dolloped the cooled rhubarb into the cake batter. When the cakes were baked and cooled, I covered with the ginger icing and sprinkled the streusel topping over it. Let the icing set.

From front: 1) oat streusel, 2)stewed rhubarb, 3)ground oat, sugar and spice mixture 

What’s not to love?

Malaysian Monday 40: Roti, roti everywhere

Monday, June 28, 2010

Hello Monday, hello everyone. It’s all about the bread today.

Some have called Nasi Lemak (a rice dish) the national dish of Malaysia, but I think Roti Canai (roti=bread, canai=knead) is a pretty serious contender. When we headed over for our recent visit, roti was our go-to breakfast.

Mr. Kitchen Hand is a pretty conventional breakfast eater: toast, cereal, eggs, and usually finds it hard to come to terms with what I consider breakfast: noodles, rice congee, bak kut teh, but roti canai is one thing we can both agree on.

Roti canai served with (l-r): anchovy sambal, dhal and fish curry. Yes, curry for breakfast :)

Actually, roti canai is not just for breakfast, it can be eaten any time of day. Catching up with friends over a roti and a teh tarik (pulled tea), is the Malaysian equivalent of a coffee break.

I’ve never attempted to make roti canai at home because one of the steps involves tossing and throwing the balls of dough around until it is stretched paper thin. I’d rather leave it to the experts, and considering a plain roti canai costs about 70 Malaysian cents, it’s definitely an affordable indulgence. (Indulgence is the right word when you take into account how much oil / margarine is put into the dough – best not to think about it).

When you get tired of the plain version, you can get other variations including ones with egg (roti telur), sardines (roti sardin) and onions (roti bawang).

Or go sweet with either roti tisu or roti bom. Both of these are sort of the same flavour but the texture is different. Roti tisu (named after tissue), is ultra thin and crispy, while roti bom (named after bombs?) is dense, thick and chewy – both slathered in margarine and crusted with sugar (I repeat, do not think about it too much).

Here comes the roti tisu! This roti started out as a small plate-sized version, then someone got the bright idea to make a 1m tall version, so everyone started doing it.

It's so huge, it needs two plates!

 The MC's LOVED it!

This is roti bom - doesn't look like much at first

 Look inside: crusty sugary bits

And of course, if roti canai gets too much, there are other sorts of breakfast bread to enjoy:
This is a rice flour based bread, called apom/apam

Top view of the apam. It is served with sweet coconut milk

Puri: deep fried puffy bread (don't think about it).

Hope you enjoyed today’s roti, and a little birdie has told me that a blogger friend will be joining me with a Malaysian Monday post too (EDIT: YEs, the birdie was right, everyone say hello to Suresh from 3 Hungry Tummies who's joined me today).

Why don’t you join in too? Come along next Monday to find out how.

 As an added bonus, you can check email while having your roti! :)

Have a great start to the week :)

Daring Bakers June: Too much of a good thing?

Sunday, June 27, 2010

Jasmine tea cocktail = good thing

Dinner with girlfriends = good thing

Three lots of dessert to share = good thing

Espresso martinis all around = very, very good thing

Dancing on rocket fuel = highly recommended and definitely a good thing

I had a few too many good things last night, so this post may come out a little garbled and not all that good.

Which would be a shame as I wanted to do this month’s Daring Bakers challenge justice.

The June 2010 Daring Bakers’ challenge was hosted by Dawn of Doable and Delicious. Dawn challenged the Daring Bakers’ to make Chocolate Pavlovas and Chocolate Mascarpone Mousse. The challenge recipe is based on a recipe from the book Chocolate Epiphany by Francois Payard

Pavlovas are no strangers in the Skewer Kitchen, as they are  a very Aussie dessert (although the Kiwis reckon they invented it). So luckily, this month’s challenge was actually something I could whip up (pun intended) easily = good thing. 

I ended up with four free form pavlova shells.(I used 4 eggwhites instead of 3 because that’s how many I had leftover from something else. EDIT: I've come to realise that the challenge recipe says to bake it crisp, but I went on autopilot and just left the pavlova shells in a low oven for a couple of hours)

Take one empty shell. A good tip from The Cook's Companion - turn the shell upside down to fill, so the base and sides stay crisp.

However, I’ve never served pavlova with all the rich add-ins required by the challenge recipe – mascarpone, pastry cream, chocolate AND cream. I reread the recipe a few times just to make sure that I’d read it right. Whoa, that’s a lot of cream = not sure if such a good thing.

So I “sixthed” the pastry cream recipe and played around with the ratios until I managed to make enough filling for  two of my four pavlova cases.

I have to say that the filling tastes absolutely beautiful = good thing.

Add chocolate mousse swirls

However, I probably wouldn’t make that combination again because it was really, really rich and I prefer pavlovas with just plain whipped cream and fresh fruit. The chocolate pavlovas shells on the other hand, were amazingly good – crisp on the outside, gooey and marhsmallowey on the inside and very, very chocolatey. Definitely on my “to bake again” list.

Fill with mascarpone cream and top with poached pear

For the challenge recipe, do visit out host’s blog, or the Daring Kitchen. And don’t forget to visit the other Daring Bakers.

Oh yes, for the pear on top, I peeled, cored and halved a couple of pears and poached them in a light sugar syrup and a cinnamon stick. When cool, store in the fridge. To make the "swirl" shape , thinly slice on the diagonal, from base up to the stem-end but do not cut through. Fan out and twist as you go.

Enjoy the rest of your weekend and do come back for Malaysian Monday ☺

Quince and princesses

Friday, June 25, 2010

There lived a princess long ago, who sometimes turned into a monster. Many tried, but failed, to tame the savage beast. Then one day, quince charming rode in and stole her heart.

Remember the Hunger Monster? She’s under control, but the perpetual quest to find interesting morsels to satisfy the growling tummy continues. Browsing through the latest (July  2010) issue of the ABC Delicious magazine, I came across a pikelet recipe - “Ahh, pikelet-schmikelet, how boring!” I thought.

Then I looked closer and realised the recipe was by one of my favourite writers – Belinda Jeffery. Which made me look even more closely at the recipe.  So glad I did. These were the tastiest pikelets I have ever made/eaten and I can definitely see it becoming a firm favourite. The recipe differs slightly from others because it includes buttermilk and grated apple. Bonus – not only was it delicious, it was low fat and contained added fibre (how’s that for marketing eh?). The grated apple also ensures the pikelet remains very moist, which is a bit different from the usual slightly “spongy” pikelet texture.

The only change I made to this recipe was to use some poached quinces instead of the pear slices suggested.

Have a great weekend and don’t forget to visit on the 27th for the Daring Baker’s reveal ☺

For the poached quince – I peeled and sliced one quince quite thinly on the “vertical” plane, cutting around the core when I got to it. I cooked the slices gently over very low heat with about ¼ cup sugar and almost 2 cups water, plus half a vanilla bean (in a covered saucepan). I cooked it for about 3 hours to get the texture and colour I desired. Remember to stir gently from time to time to check if the fruit is sticking to the bottom of the pan.

Apple and quince pikelets
(adapted from pg 60, July issue ABC Delicious magazine)

1 egg (preferably free range)
1 cup (250ml) buttermilk
1 tbsp melted butter (cooled), plus extra for cooking
dash vanilla extract
1 cup (150g) self raising flour
1 sweet apple, peeled and grated
½ tsp bicarbonate of soda
¼ cup caster sugar
poached quince - drained (or pear slices if quince is unavailable)

Whisk together the egg, buttermilk, vanilla and melted butter. Add the apple, stir to mix.

Place the flour, bicarbonate of soda, sugar, and a pinch of salt into another mixing bowl, then make a well in the centre. Pour in the wet ingredients, whisk to combine, then let stand for about 5 minutes. Stir from time to time.

In a non-stick frypan, melt some butter over low heat. Add a slice of quince and let it cook gently for a minute or so. Place one tablespoon of batter on the quince and smooth it out with the back of a spoon, so the fruit piece is completely covered. It will look as if there is not enough batter but don’t be tempted to add more or the pikelet will get too thick and cook unevenly (as I found out).

Cook until small bubbles appear all over the pikelet surface and it is firm enough to flip over (about 3 mins). Cook the other side until golden and cooked through (about 2 mins).

While the actual mixing time for these pikelets was super quick, the cooking time was quite long because each pikelet took about 5 minutes. It’s worth it to make a big batch (we ended up with about 10) because they store well in an airtight container in the fridge, and can be reheated in the microwave.

We ate this after school 3 days straight ☺ MC Junior didn’t like the quince texture but liked the pikelets and MC Senior couldn’t get enough of them.

*EOWTTA: V is for Vanilla

Wednesday, June 23, 2010

*EOWTTA = Eating our way through the alphabet

Yes, I am still going with this EOWTTA thing. Sure, I have been somewhat vague and vacillating on actual posting times. But I cannot give up now that I’m so close to the end can I?

So I give you the letter V for Vanilla.

I could wax lyrical about this fragrant “bean”, or rather the seed capsule of a flowering vine, however I wouldn’t want to vex by offering information you probably already know.

Instead, let me offer up some Vanilla Cupcakes instead.

Not just any cupcakes, but cupcakes made from the Magnolia Bakery recipe (found here, my adjustments appear further along this post).

See, I have a bit of an ulterior motive. I need your help. Or rather advice on New York – do you have a must see/must do/must eat thing to recommend a visitor to this fair city?

Mr. Kitchen Hand is heading over soon and would appreciate recommendations of a variety of vantage points to take in the view. Suggest some vivid visions to observe, or where to sate a voracious appetite to leave him filled with renewed vim and vigour.

Sadly, I shall be living vicariously through his emails as there is no vacancy on this trip for a hanger-on.

Actually, scrap the above list. I would prefer instead a list of presents that he can bring home. Gifts speak volumes when it comes to saying “I missed you”, don’t you agree? (Don’t vilify me for being shallow!).

Oh, you’d prefer if we could get back to the cupcakes? We found that they vanished surprisingly fast. If you look at the recipe, there are a few commentators venting their spleen, pronouncing the cupcakes vile. Don’t believe them.

The cakes* came out velvety and not too sweet. The frosting on the other hand, is very sugary but this is easily adjusted. How? Don’t use the ½ cup milk as suggested, instead, start with about 1 tablespoon milk and add enough icing sugar to form the required consistency. For me, this took just over 3 cups of icing sugar (it’s winter over here, so the icing stays a little firmer). Adjust the milk and sugar levels accordingly.

(Note: I had to make ¾ of the cupcake recipe as I realised I only had 3 eggs when I started to bake. Then one egg broke in the carton and I couldn’t salvage it, so I used a heaped tablespoon of yoghurt and a spare leftover egg white to compensate. I also used the scraped seeds from 1 vanilla bean to add some va-va-voom. Oh yes, I also made my own SR flour).

Both the mini-critics were very happy little vegemites when they found these cupcakes packed in their lunchboxes. Mr. Kitchen Hand distributed the rest at his vocational depot (that’s office if you’re not trying to make it start with a V).

Thank you for reading this slightly verbose and voluminous post. You may now return to your regular viewing, especially if it contains vuvuzelas.

There were 28 V words in this post although that has not been independently verified. (Make that 29).

Malaysian Monday 39: Chang (Rice Dumpling in Bamboo Leaves)

Monday, June 21, 2010

Hi everyone, I know I’d promised posts about the recent Malaysia trip, but last Tuesday I received a text message from Mum reminding me that Wednesday was the Dragon Boat Festival - time for eating rice dumplings. She’d actually given me a dumpling recipe book on our trip over, so I figured it was a good time to test one of the recipes out.

Of course, I didn’t get my act together to actually make dumplings in time for the festival, but I didn’t think it mattered too much.

At first I was a little sceptical about the recipe as it seemed quite simple. A friend had made some dumplings for us one year, and when I asked for the recipe, I received a lovingly detailed, hand drawn guide to dumpling making. I tucked it away in a safe place (so safe I can’t find it again), but if memory serves correctly it involved slow cooking the meat filling the day before. The book recipe just recommended cooking the meat for ten minutes.

Luckily, my scepticism was unfounded and I found myself tucking into some pretty authentic tasting chang (rice dumpling wrapped in bamboo leaves). I think the slow cooking method would probably produce a richer dumpling, but when a shortcut works, I’m keeping it.

The actual recipe isn’t too tricky but the process is a bit fiddly and involves overnight soaking time, as well as at least an hour boiling time. But it’s worth making a big batch because chang keeps well in the fridge, and can even be frozen. To eat, simply reheat either by steaming or giving it a quick zap in the microwave (my preferred method as it only took about 40 seconds). (Of course, do remember to defrost chang first if frozen).

I ate a few for breakfast, lunch and supper (not all on the same day!). Both the MC’s unfortunately didn’t take to the dumplings, which I found quite surprising. What I found even more surprising was that Mr. Kitchen Hand enjoyed them and ate a couple for lunch! So I guess I’ll be making more of these again soon.

Have a great start to the week.

Meat and mushroom rice dumpling
halved and adapted from a recipe in Rice Dumplings (compiled by Wong Kee Sum/One Publisher)

For wrapping dumplings:
Bamboo leaves – place as many bamboo leaves as needed (you’ll need 2 per dumpling) into a large heatproof bowl. Pour over enough boiling water until the leaves are well covered. Soak until needed – it’s alright for the water to cool down with the leaves left in. Leaves should be soft and pliable. Packets of bamboo leaves can be found at asian supermarkets.
Kitchen string for tying the dumplings (or hemp string if you can find it)

For the rice:
500g glutinous rice – soaked overnight (I poured in enough cold water to cover the rice by about an inch). The next day, drain well before proceeding with the recipe
Rice seasoning –
dash of dark soy sauce (about 1 tbsp),
 pinch of pepper and salt (if needed)
 pinch of five spice powder. (I didn’t have any five spice powder so I used a cinnamon stick and one star anise to flavour)
the recipe also calls for chicken stock granules but since I don’t keep this at home, I added a dash of oyster sauce instead.
1-2 tablespoons vegetable oil for frying the rice.

Prepare the rice: Heat the oil in a wok, then add the rice and seasonings, stir well to coat then remove and set aside to cool. If using the cinammon stick and star anise, add them into the oil first until they release their fragrance, then add in the rice and other seasonings. Remove the spices before using the rice.

For the meat and mushroom filling:
8 shitake mushrooms – soaked for at least 4 hours or more, then halved or quartered. Use more mushrooms if desired. Marinate the softened mushrooms with a little bit of oyster sauce (to taste)
Belly pork – the recipe uses 500g of this meat. I used two pieces of a cut called spare ribs, with the rind removed. Slice the pork into small pieces, about 2-3 cm wide. (The pork needs to be a cut that contains a little bit of fat otherwise the end result will be too dry)
Handful of chestnuts – the recipe uses dried chestnuts that have been soaked overnight. I used about 10 fresh, peeled chestnuts. My favourite way to peel chestnuts is described here.
1 tablespoon dried shrimp, soaked for about 10 minutes, drained and chopped finely.

Seasoning for the filling :
Half an onion – finely diced
2 garlic cloves – finely diced
pinch of five spice powder (or the cinnamon stick and star anise as above if five spice powder is unavailable. You could also add some ground cloves and fennel)
pinch of pepper and salt to taste
dash of dark soy sauce (about 1 tablespoon or to taste)
tiny pinch of sugar
about 1 – 2 tablespoon of vegetable oil.

Heat a wok on medium high heat and add the oil. Fry the onion and garlic until it smells good, then ad  in the dried prawns. Stir-fry it for about half a minute, then add the belly pork. Stir- fry for a minute or two, then add the seasonings. Lower heat slightly if necessary. Keep stirring so the meat doesn’t stick. Cook for about 10 minutes or so until the meat is just cooked. Set aside.

To assemble the dumplings:
Take two bamboo leaves and place them overlapping each other. Fold in the middle until it becomes a cone. Place a little rice in the bottom of this cone, pack it down firmly, then add a piece of meat, a mushroom piece and a chestnut on this rice. Top up with more rice and pack down again.

Fold the bamboo leaves over the rice , overlapping aas you go to get a triangular shape. Tie firmly – as you can see, the tying part eludes me a little.

Leave a length of string after the final knot.

Gather a few dumpling parcels together and tie them together.

To boil, heat up a large pot of water until it comes to a rolling boil. Position a wooden spoon across the top of the pot. Hang the dumpling parcels over the handle of the wooden spoon so that they don’t sit right on the bottom of the pot.

Keep the water boiling at quite a rapid simmer and cook until the dumplings are done. Depending on the size of the dumplings, this can take between one and two hours. Open a dumpling to check if cooked.

I made about 15 medium sized dumplings.

A little light refreshment (but no food)

Saturday, June 19, 2010

Buzzing from a night out on the town, I thought I'd share some photos with you. These buildings are part of the VIVID festival. The facades of several historic buildings are lit up, in an exhibition named "Macquarie Visions".  It's a free self-guided walk, and we thought it was worth the trip into the city. The start (St. Mary's Cathedral) and end (Conservatorium of Music) of the walk had the most interesting projections, which included moving images.  If you live in Sydney and still haven't seen it, get your skates on as it ends tomorrow.

Watch out for those street performers! Oh, and people with white umbrellas.

Enjoy the rest of your weekend and I'll be back at some point on Monday :)

Some days

Wednesday, June 16, 2010

Some days, I want to dance my way down the street.

Other days, I don’t

Some days, actually most days, I want to pull the covers over my head in the morning and catch ten more minutes of shut-eye.

Other days, I bounce out the door surprising the whole family.

Some days, I am super-organised and make jam in summer so I can still enjoy stone-fruits in winter.

Other days, I drift through the whole season neglecting to eat any persimmons, until I wake up one day and discover they are all gone.

Some days, I call them biscuits.

Other days, I call them cookies.

Either way, they are just as delicious.

So tasty you’d want to eat them – everyday.

May your day be filled with a bit of sunshine, and a few cookies.

Plum Jam
(based heavily on Marmellata di susine, in “Twelve” by Tessa Kiros. Don't the Italian words sound like Sunshine Marmalade? It does to me at any rate, and it certainly tastes like it!)

First up I must tell you I am a jam novice. Which means I know absolutely nothing about preserving jars or boiling jars etc. I went about this the simplest way I know how, by washing clean, used jam jars in really hot soapy water, then laying them on their sides to dry in a warm oven. The jar lids were just air-dried. I filled the warm jars with hot jam and quickly put the lids on. When completely cool, I stored the jars in the fridge. We ate the jam too quickly to tell whether this method of preserving could withstand the test of time.

I liked this recipe because the sugar to fruit ratios weren’t as high as other jams I’d seen. The recipe calls for roughly 2 parts fruit to 1 part sugar (1.2kg plums to 550g sugar to be exact)

Plums - I started with about 1 kg
Caster sugar – about 450g
Just under half cup water
Grated zest of 1 lemon.

Wash then quarter the plums. Discard stones. A tip I’d read somewhere is to use young fruit as it contains more pectin. I used really firm, almost tart plums.

Place plums and water in a heavy based saucepan and cook on medium heat for about 15 minutes until the plums soften. Stir with a wooden spoon to prevent the plums from catching. When plums are soft, add the sugar and lemon rind and cook very gently until the mixture thickens. Stir often – it’s ok to move away for a couple of minutes but try to stick around near the pot to keep an eye on it.

If you like the jam smooth, puree with a stick blender – I left mine “pulpy”.

Test for set – place a dollop of jam on a cold plate, then tilt the plate slightly, the jam should just slide down slowly rather than “run”. Note- the jam will be “runnier” than supermarket jam.

Bottle as above or do it the proper way with preserving jars and boiling.

I made about 3 cups of jam (I think).

To make the cookies in the picture, I used a basic sugar cookie dough and cut out flower shapes. I then used the back of a large piping nozzle to cut out the middles from some of the flower shapes. After baking, I sandwiched the hot cookies together with a little jam.

Malaysian Monday 38: Chinese wedding banquet

Monday, June 14, 2010

Hi everyone, the next few Malaysian Mondays will be based on our recent holiday. To kick-start, here’s a peek into a wedding feast.

First, here’s a pic of my new sister-in-law. Isn’t she gorgeous?

And so he doesn’t feel left out, here’s a photo of my bro as well.

As I looked through my photos, I’ve come to realise that sadly I have quite terrible images of my family and better photos of the food. In my defense, food doesn’t move very much, especially in low light.

After the wedding ceremony, it is customary to have a bit of a feast, in our case, we ended up having two dinners - one for the bride’s side of the family and one for the groom.

Wedding dinners are long drawn out affairs involving many courses. Here’s the menu to the first dinner.

You may have noticed the contentious shark’s fin soup on the menu. Actually, my (new) sister-in-law had requested NO shark’s fin soup for the dinner but when we turned up, the restaurant had gone ahead and merrily served it anyway. Unfortunately, the older generation views this soup as a sign of prestige, and when someone gets married, to serve this soup is saying “here’s our very best for you”.  Hopefully this view will change.

I would be hopelessly hypocritical if I didn’t admit to eating a bit of this soup (since it had been served anyway), but I won’t post any pics of it here. For those who are wondering what the big fuss is all about, here’s a link that explains it.

Anyway, back to the dinner – all eight/nine courses of it.

First course: Prawn Salad with Deep fried beancurd
This dish came with some tiny octopus in a sweet sauce. The bean curd was fantastic.

Second course: the aforementioned soup

Third course: Whole suckling pig

Part 1 of this dish involves eating just the skin, sandwiched between these sweet steamed buns - a little like Peking duck pancakes.

Fourth course: Fried grouper medallions with mushroom
Tasty but not the most photogenic of dishes.
Fifth course: Salt and pepper piglet
Part 2 of the piglet dish. The meat was taken away and fried. As you can see, I had a few cheeky helpers for this shot.

Sixth course: Braised abalone with dried scallops
I honestly don't get the appeal of abalone, but the scallops were pretty yum. Both MC's loved the abalone which is worrying Mr. Kitchen Hand a bit (they are hideously expensive).
Seventh course: Aberdeen sizzling fried rice
Not sure what Scotland has to do with this dish, but it was an interesting mix of venison, rice and shrimp paste.

Eight/Ninth course: Dessert

We were intrigued as to what chilled aloe - vera was going to taste like. It turned out to be a cold, sweet soup very similar to Leng Chee Kang and contained dried longans, "sea-coconut" and the aloe vera jelly from inside the leaves.

I think this was the aloe-vera:

These glutinous rice dumplings were so amazingly good.


Then the next night, we went to a different restaurant and did it all over again. This time the menu was in Chinese and since I don’t read the language, I’m not quite sure what each of these dishes were called, but here’s a pictorial summary.

Clockwise from top left: Five treasures (?) appetizers including a deep fried yam ring which I love, roast chicken and duck, mushrooms , dessert : chilled longan and agar-agar with red bean paste filling, assam prawns, steamed pomfret fish.

Oh, and if you've ever been to a Chinese wedding banquet, you'll know that one of the most important parts is the raising of glasses for a toast. Everyone yells out "yum seng"  at the top of their voices to wish the bride and groom well. Here's MC Senior giving it all she was worth :)

Have a great start to the week.