To Market To Market

Sunday morning, up with the lark
I think I'll take a walk in the park
Hey, hey, hey, it's a beautiful day

I've got someone waiting for me
When I see her I know that she'll say
Hey, hey, hey, it's a beautiful day

Hi, hi, hi, beautiful Sunday
This is my, my, my, beautiful day
When you say, say, say, say that you love me
Oh, my, my, my it's a beautiful day

Birds are singing, you by my side
Let's take a car and go for a ride
Hey, hey, hey, it's a beautiful day
We'll drive on and follow the sun
Makin' Sunday go on and on
Hey, hey, hey, it's a beautiful day

Hi, hi, hi, beautiful Sunday
This is my, my, my, beautiful day
When you say, say, say, say that you love me
Oh, my, my, my, it's a beautiful day

Hi, hi, hi, beautiful Sunday
This is my, my, my, beautiful day
When you say, say, say, say that you love me
Oh, my, my, my it's a beautiful day

And there I was singing my heart out to Daniel Boone's hit Beautiful Sunday in the shower thinking we'll all be having a lazy day at home. But my Mama seemed to have a different idea.
"Angelina, hurry up. Get ready quick if you want to come with me," she said.
"Where to, Mama?" said I.
"We're going to the Flemington Market. We're running out of fish and vegetables," she answered.
"Is Brad coming too?" I had to ask.
"Well, I need as many hands as possible to help me carry the grocery. So, everyone's invited," came the reply.
Oh well....we can't leave Brad alone at home, can we? Boys are really ugly when they sulk.
The Flemington Market is always referred to as the other Paddy's Market by Sydneysiders. The first Paddy's is right smack in the CBD while this one is in the southwest. We live about 15-min drive from the market. Mama usually chose this one as there's free parking and not too crowded. The one in the city is jam-packed with tourists, she added.
The Flemington Market is also a stone's throw away from the Sydney Olympic Park, the DFO and the Rhodes Shopping Centre where Ikea is. I'll give you a pictorial tour of the market, OK?

First stop: the fish stall...we bought a red snapper and some prawns...sorry people, I was drooling. This stall is opened Fridays to Sundays.

Then we bought some spices for the fish. Hmmm...snapper curry or asam pedas?

Care for some Australiana souvenirs? Imagine, that "$100" bath towel can be yours for just $10!

Aahh... the Michelangelo in me loves this stall. Those plaster de Paris sets can be had for a song.

Hardware stalls are in abundant in this market. Mama bought some hooks and nails here. She's up to something, I think.

We had this Turkish delicacy called gozleme. Some sort of pastry with vegetables and meat filling. We had chicken, spinach and cheese in ours. Mama said it reminds her of murtabak.

You can buy fruits and vegetables by the boxes....

...or the kilos. We bought some bananas, grapes, vegetables and corns.

Socks are much needed for winter. Some stalls were selling 10 pairs for just $10!

Mama spent quite a long time at this luggage stall. Hmmm...travelling again? May I remind you that you are already have 8 suitcases of various colours and sizes?

Some very interesting decorative items. Nope, Mama didn't buy any of these stuffs. Phew!

We browse through winter wear....

...as well as ordinary wear.

Fascinating! Those little fishes swimming in little tanks. Oh, the stall sells various types of pets including puppies, kittens and birds. Brad didn't want to move from here until Mama threatened to sell him to the stall owner.

Ah-ha...new pet beds?

We stopped for ice cream too. So what if it's 15-degrees Celcius now?

I soooo love this stall. Mama bought a kaffir lime plant because it was on sale.

The lady at the plants stall helping us rearrange our purchases so that we can fit the lime tree in the trolley.

We spent a total of four hours at the market. That's not including time spent in a pet shop nearby coz Mama wanted to buy some kibble for us. Not complaining. OK, time for a nap. purrr....meow!

One Fine Day in Lalaland - The Sequel

Scene 1: Main Entrance

Mama enters home. Just came back from work/the mall.... Carrying something in a bag.

Angelina: (rubs self against Mama's legs) "Mama, welcome home. What's that in the bag?"

Mama: (holds up bag) "This one? It's a surprise for Brad."

Angelina: "Teeheehee....he's in for a very big surprise.....let me get him. He's been napping on your bed all day, Mama."

Mama: "That's not very healthy. Soon he'll be as fat as a goose."

Angelina: "Then we can cook him....har har har...."

Mama: "That's naughty of you."

Angelina walks merrily to the bedroom and jumps on bed.

Scene 2: Mama's Bedroom

Angelina: (smacks Brad's legs) "Brad, wake up."

Brad: (opens one eye) "I need my beauty sleep Angelina. Stop disturbing me."

Angelina: "Wake up you lazy bum. Mama's home."

Brad: (opens another eye) "Let her be. I'm sleepy...zzzzz"

Angelina: "She's brought home another boycat. You'd better claim your territory before he takes over."

Brad: (sits up straight) "What? How could she? I'm the baby of the house."

Angelina: "Har har har...not any more. He has big blue eyes and he's now sitting on your favourite chair."

Brad: "That's it. I'm going out and I'll teach this newcomer a lesson he'll never forget. Blue eyes or not."

Angelina: "Go on. Hurry. Har har har....."

Brad quickly jumps out of bed and run to the living room.

Scene 3: Living Room

Brad: "Mama, where is he?"

Mama: "Where's who?"

Brad: "The new cat. Angelina says you brought home a new cat. With big blue eyes."

Mama: "Oh....that 'cat'. He's there on your chair."

Brad: "Where.....ohhh......Angelina!!!! You liar! I hate you!!!!"

What did Brad see? scroll down....

...more....

...down some more....

...a little bit more...

Here he is.

The "cat".

The "cat" took over Brad's favourite chair.

The end.

Angelina's note: The "cat" is an original by Henry Lee of Henry Cats & Friends (www.henrycats.com). It's my pillow now....

One Fine Day in Lalaland

Scene 1: Living Room

Brad: "I'm hungry. Why don't you cook dinner for us?"
Angelina: "Not in this lifetime."
Brad: "I'll ask Mama."
Angelina: "Hahahaha....best of luck, mate. She's busy."

And so the male cat waddles to the study and jumps onto Mama's lap. He's lucky Mama was in a good mood that day.

Mama: "Yes, what do you want Brad?"
Brad: "I'm hungry, Mama."
Mama: "So, go to the kitchen and eat your kibble."
Brad: "I'm tired of kibble. I want the real stuff. Red meat....yummmm."
Mama: "Give me five minutes, OK? Let me finish my work first and then we'll see what we can do."
Brad: "Yahoo!!!!"
Mama: "But there are terms and conditions...."
Brad: "Really? I'll do anything."
Mama: "That's my boy. Promise you'll help me too, OK?"
Brad: "Yes, Mama. I will help you. Errr....what about Angelina?"
Mama: "She'll have to help too, wouldn't she? Unless she wants to just eat kibble while we eat red meat?"
Brad: (yelling) "Did you hear that, Angelina?"
Angelina: (roll eyes) "I'm not deaf yet, Brad."

Scene 2: Kitchen

Act 1

Mama: "Angelina, take the beef out of the freezer. Please...."
Brad: "Let me do it, Mama."
Angelina: "You're too short, Brad."
Brad: "You're mean, Angelina."
Angelina: "Don't I know it?"
Mama: "Stop it, kids. We have loads to do here."
Brad: "What are we making, Mama?"
Mama: "Curry puffs."
Angelina: "Yahoo!!!"
Brad: "Huh! It was my idea."
Mama: "Kids!"

Act 2
Mama: "First, we make the filling."
Angelina: "May I write down the recipe, Mama?"
Mama: "Good idea. It's simple actually."

Curry puffs: Filling
Ingredients:
1/2 kg beef - diced finely (can use minced beef too but we prefer ours a little bit chewy)
2 medium-sized potato - peeled and diced
1 Spanish onion - diced finely
3 cloves garlic - chopped finely
3 tbsp meat curry powder
1 tsp ground ginger
1 tsp fennel seeds
1 tsp tamarind paste
1/2 cup low fat milk or light coconut milk
1/2 cup water
curry leaves
2 tbsp cooking oil
salt and sugar to taste

The works:
1. Heat wok and pour oil.
2. Saute garlic and onion until brown and fragrant. Put in curry leaves, fennel seeds and curry powder.
3. Mix in a little bit of water to prevent spices from sticking to bottom of wok.
4. Mix in beef, ginger and some more water. Mix and let simmer on low heat until beef becomes tender.
5. Mix in potato and let simmer again until potato is cooked through.
6. Next, mix in tamarind paste, milk, salt and sugar.
7. Mix through everything in the pot, making sure mixture doesn't become burned.
8. Take wok away from heat once mixture is dry. Leave to cool before filling into pastry.

The filling bubbling away in the wok....hmmm....

Act 3

Mama: "Brad, please take the butter out from the fridge."
Brad: "Oh, it's right at the back, Mama. I'll have to climb in."

Zzzuppp. Fridge door closing.

Mama: "Angelina, did you close the fridge door?"
Angelina: (roll eyes) "No, it closed on its own. Must have been the wind."
Mama: "You know that Brad is in there, right?"
Angelina: "Why would I want to close the fridge door on him? I'm not that mean."
Mama: Sigh....(opens fridge door) "Come on out, Brad."
Brad: "Did you close the door on me, Angelina?"
Angelina: "Why is everyone accusing me? It was the wind. Honest."
Brad: "Whatever."
Mama: "Stop quarrelling. Brad, chop the butter. Angelina, write down the recipe for the pastry."
Brad & Angelina: (together) "Aye, aye, Captain!!!"

Curry puffs: Pastry
Ingredients:
3 cups plain flour (we used wholemeal)
200g butter - chopped
2 eggs - beat lightly with a fork
1/2 cup lukewarm water

The butter should be chilled and then chopped, no need to soften it.

The works:
1. Put flour and butter in the food processor. Process until mixture resembles crumbs.
2. Pour eggs into flour mixture. Process again until mixed through.

Isn't the food processor a wonderful thing? It makes short work of making pastry.

3. Take mixture out of processor and put in a big bowl. Now, mix in a little bit of water and knead the dough. No need to use up all of the water. Dough shouldn't be too tough or too soft.
4. Check if filling is cool enough or else leave dough to rest a bit.
5. Once filling is cool to the touch, take a small portion of dough, roll into a ball and then roll flat on the rolling board.

Our "roti" set of rolling pin and board is very handy for curry puffs too.

6. Cut pastry into rounds with pastry cutter (we use egg rings) to your desired size.
7. Place cut pastry onto a small plate, put a teaspoon (or whatever amount you like) of filling in the middle, fold and then use your fingers to close the seams (it was quite difficult doing it with claws but those lessons with playdough paid off)

What do you think of my handiwork? Mama calls it "klim karipap". Every decent girl should know how to "klim karipap", she said. Tall order indeed.

8. Finish off the pastry and filling until finished. Once done, heat enough oil in a pot for deep frying.
9. Put enough curry puffs in frying pan. Lower the heat for a slow fry or else you'll end up with burnt outer skin but uncooked inner skin.
10. Put fried curry puffs on paper towels to absorb excess oil.

Ta-da..... that's our red meat wonder of the day.

Scene 3: Dining Table

Mama: "Kids, how many do you think you can eat?"
Brad: "I can eat heaps, Mama. And you sure made a lot."
Mama" "Yeap, we get about 45 of the little beauties."
Brad: "Why didn't we make them bigger in size, Mama? Would have saved a lot of time making them."
Mama: "Brad, you're going to learn a new word today. It's 'finesse'. Do you know what that means?"
Angelina: "I know, Mama. It's an uncountable noun meaning 'the property of having grace, elegance, skill, or balance.' Am I right?"
Mama: "Indeed you are. You understand that, Brad?"
Brad: "I do now, Mama. So, if we had made that curry puffs too big it means we don't have 'finesse', right?"
Mama: "Oh, and don't forget, never ever speak when your mouth is full."
Brad & Angelina: (nodding vigorously as mouths too full of curry puffs)

The end.

Angelina's note: ...burp...I ate five of them...purrr....meow!

Tamarillo Achar

This is a continuation of our foray into the tropics of Australia - the Tropical Fruit World of Duranbah. Although we could eat as much as we can at the fruit tasting session, we still bought some to take home. Talk about gluttony...har har har. Anyway, among them, almost a kilogram of tamarillo.

The tamarilloes look so plump and juicy. Montel, my Mama said.

Now, you may ask, what in the world is tamarillo? We also know nuts about tamarillo, at first. So (By the power of Google!!! ...and Wikipedia...) we found this:

Solanum betaceum (syn. Cyphomandra betacea) is a small tree or shrub in the flowering plant family Solanacae. It is best known as the species that bears the tamarillo, an egg-shaped edible fruit. Other names include tree tomato and tomate de árbol. In Indonesia it is known as terong Belanda or Dutch eggplant.

Prior to 1967, the tamarillo was known as the "tree tomato" in New Zealand, but a new name was chosen by the New Zealand Tree Tomato Promotions Council in order to distinguish it from the ordinary garden tomato and increase its exotic appeal. The choice is variously explained by similarity to the word tomato, the Spanish word amarillo, meaning yellow, and a variation on the Maori word tama, for "leadership". It is still called tree tomato in most of the world.

The tamarillo is native to the Andes of Peru, Chile, Ecuador, Colombia and Bolivia. It is cultivated in Argentina, Australia, Brazil, Indonesia, Kenya, Portugal, the United States Venezuela. It is grown as a commercial crop for international export in New Zealand and Portugal. The first internationally marketed crop produced in Australia occurred around 1996, although permaculture and exotic fruit enthusiasts had increasingly grown tamarillo around Australia since the mid 1970s.

The fruit is eaten by scooping the flesh from a halved fruit. When lightly sugared and cooled, the flesh makes a refreshing breakfast dish.

They give a unique flavor when made into a compote, or added to stews (e.g. Boeuf Bourguignon), hollandaise, chutneys, and curries. They are also tasty and decorative in, for example, radicchio salads. Appetizing desserts using this fruit include bavarois and combined with apples in a strudel.
In Colombia, Ecuador and Sumatra, fresh tamarillos are frequently blended together with water and sugar to make a juice. It is also available as a commercially pasteurized puree.
The flesh of the tamarillo is tangy and mildly sweet, and may be compared to kiwifruit, tomato, or passion fruit. The skin and the flesh near it have an unpleasant bitter taste, and usually aren't eaten raw.

Mama said she doesn't know how to make Boeuf Bourguignon or hollandaise but said we can definitely try making some chutney or curries. She had also tasted jus terong Belanda in her travels in Sumatra but didn't like the taste of it. So we all voted to make some acar out of this juicy wonders. This is the recipe we used:

500g tamarilloes (washed, topped and quartered)

Topped and quartered tamarilloes. Their seeds resemble those of garden tomatoes but with firmer flesh, thus the reference to eggplant as well.

1 tbsp chili paste

50g curry powder

6 cloves garlic

1-inch size of ginger

1 red onion, diced

5 fresh red chilies, sliced finely

1/2 cup vinegar (we used red vinegar)

1/2 cup water

1 cup raisins or sultanas

1 tbsp sesame seeds (we used the black ones)

1 tbsp cooking oil

1 tbsp salt (or to taste)

3 tbsp sugar (we used brown)

1. Pound garlic and ginger in a stone mortar.

2. Heat a non-stock wok or pot, pour oil.

3. Saute garlic and ginger until fragrant then add chili paste. Mix and cook through.

4. In a small bowl, mix curry powder with 2 tbsp water. Then add paste into chili, garlic and ginger mixture.

5. Add a little bit of water, making sure mixture doesn't stick at bottom of pot/wok.

6. Add tamarilloes, mix thoroughly with spice mixture. Add vinegar and rest of water, let simmer until fruits become soft.

The concoction simmering in the wok. Drool people, drool....

7. Add sliced chilies and raisins. Let simmer again.

8. Add salt, sugar and sesame seeds. Mix thoroughly and remove from heat.

9. Bottle acar when it has cooled enough to the touch. Use glass bottles. Should keep for about 6 months in the refrigerator.

Bottles upon bottles of acar in our fridge. We like to have a wide variety, just in case.

10. Best served with any meat biryani and plenty of papadoms (just because). purrr.....meow!

Australia Boleh!!!

Pardon the poor quality of the pix. Not easy getting a good shot even with a telephoto lens when you're being squashed by the excited crowd. I was one of the paparazzi! woohoo!

Someone once said, "If your child has a dream, give her wings to chase it."

In the case of Jessica Watson, her dream was to sail around the world, alone. Her "wings" is her yacht the 160-ft long Ella's Pink Lady.

After seven months and tens of thousands of nautical miles, 16-year old Jessica Watson is home. She started off her solo unassisted sail around the world from Sydney Harbour 210 days ago and today, she crossed the Finish line at 1355hrs and arrived at the harbour at approximately 1500hrs. Jessica was originally scheduled to arrive at around 11am but the swells around the heads delayed her return. Nevertheless, the delay didn't deter the thousands who thronged the harbour to join in the welcoming party. There were people everywhere, on the steps of the Sydney Opera House, on benches at Mrs Macquarie Chair, standing for hours in the cold at Bradleys' Head....even Prime Minister Kevin Rudd and NSW Premier were patiently waiting for her.

We were among those squashed among the thousands that gathered in Kirribilli, on the opposite side of the Opera House. It was cold and Mama was not well but if Jessica could do it all alone, who are we to complain?

Read all about Jessica's journey at http://www.jessicawatson.com.au. The young lady will have heaps to do once she's back on land - seven months of school to catch up with, proper shower, food and sleep. Oh, and all those TV, magazine and newspaper interviews to go through. There's a book going to print in June as well.

Sherlock Holmes would have said, "Well done, Watson!"

The flotilla of vessels that went out to greet Ella's Pink Lady at sea. The number of vessels increase as the hours went by.

Jessica on stage with the PM, NSW Premier and mum Julie.

The crowd and stage at the Sydney Opera House.

Jessica upclose.

Jessica addressing the crowd with her VVIP fans giving support.

Angelina reporting from Sydney Harbour. Note to self: need more powerful zoom lens. purrr....meow!

Berrylicious Bread Pudding

Dear Aunty E (CO'78),
Are you feeling so so stressed out lately? Maybe it's because you lack vitamin C.
No, don't take any of those supplements or vitamins in pills. Try this special pudding I made for you. Make it part of your weekend project. You can invite all the other aunties and uncles too. Jangan tamak, eh!
Its vibrant purplish-reddish-pinkish colour will surely perk you up. It's also a great relief on very very hot and humid days, especially when served with ice cream.
But first, go to the nearest supermarket and gather your supplies in the battletank. Here's the list:

1 brioche or challah bread weighing 600-700grams (we used normal white bread, still turned out fine)
1 1/2 cups sugar (we used brown)
1/3 cup water
3x 250g punnets strawberries
500grams raspberries (frozen will do)
450grams blueberries (frozen will do too)

It's easy to get fresh berries here, especially in summer.

Now, back in the kitchen, start preparing and cooking.

1. Wash and hull strawberries reserving 3-4 whole ones for decoration and cut into halves or quarters if they’re those big, hulking ones. Poach these in the water and sugar in a medium saucepan until starting to become soft for about 5 minutes. Then add raspberries and blueberries just leaving a handful of blueberries for decorating and cook for 2 minutes or so. Set aside to cool.

I just love strawberries....they are so yummy....

The berries poaching in the pot.

2. Take a ceramic or glass dish – do not grease, the pudding will slide out. Slice the crusts off the bread and cut it into 1cm thick slices. We cut ours into squares to fit the oblong pyrex dish we used so that they sit snugly and flat. Ladle over some of the sauce making sure not to leave any white pieces of bread as this will not look very good. Ladle over some fruit and then repeat with the bread, syrup and fruit until the top of the dish is reached. Cover with cling wrap and then place a plate and 3 cans on top to weigh it down. Make room in the fridge for this and place it in the fridge overnight or for 6 hours.

Layering of the bread at bottom of dish.

Almost at top of dish. Cut bread accordingly.

Our dish has a cover so we didn't use cling wrap but we still put some bottles on top while pudding stays overnight in fridge. Oh, this recipe quantity is enough to get two puddings as our dish is of medium size (1.5-liter).

3. When ready to serve, and you want to unmould this around about when you want to serve it, run a thin knife around the edge of the pudding to help ease it out. Unmould it onto the serving plate carefully, it should slip out despite any nervousness.

4. Decorate with extra berries and a sprig of mint and serve with whipped cream or vanilla ice cream.

Ta-daaaa.... that's how the pudding looks before it was demolished by glutton Brad. Sorry about the limp mint leaves.

Slurrrpppp....burp... purrr....meow!

Brad's Brekky in Bed

There I was....happily dozing away on Mama's bed when suddenly....jeng jeng jeng....breakfast was served to me.
No time to wash neither face nor paws...just tuck in.
Chomp chomp chomp...yummmm.....
Better than sausage these ladies' fingers...oh so meaty...
Burp!

Impulsive Travellers

I'm so lucky to have very impulsive parents. When it comes to travelling, that is. Just because Tiger Airways (slogan: Fly Cheaper) was offering very cheap tickets to Gold Coast, they bought some. When they don't need to. Am not complaining though as Brad and I were not left at home. It's domestic so no quarantine whatsoever. It was also unplanned, thus no long drive from Sydney either. Hmmm...at least I don't have to put up with Brad's whining: "Are we there yet?"

Anyway, it was just a one-nighter. We were booked at a Wotif secret hotel. It was a good deal at just $99 for a 5-star establishment. We rented a car and drove around as we arrived early morning and could only check-in at 1400hrs. And ended up at this place called Tropical Fruit World in a small village called Duranbah. Mama's been wanting to visit this place for ages. Dad was reluctant as he thought it was far as we would be re-entering New South Wales and would exceed the 100km max we could do on the rental car. But, who dares to say "No" to my Mama? She has a way of always getting her way.... Funny how we flew to an airport in Queensland and then drive back into New South Wales. But that's how the way it was.

Seriously, we love the Tropical Fruit World. I was imagining that perhaps this is the life in the tropics that I should aspire to. Hectares upon hectares of fruit trees, miles upon miles of rivers and ponds, millions of branches to climb, millions of birds and ducks to harass....It was only about 15-mins drive from Coolangatta Airport. So Dad was proven wrong.

The cat is not going to write much. Let the pictures do the talking and your fingers do the walking.....

Mama was practically skipping as we entered the Tropical Fruit World...

We signed up for the farm tour and got to ride on the tractor train.

We saw plenty of avocadoes on the tree. Yummm....

Look at those jackfruits....not for cats though, Mama said.

The farm does not cater for pick your own but we stopped by a macadamia nut tree and crack our own nuts.

Rows and rows of dragonfruit plants.

The citrus season is here!

An exotic fruit - the sapote. Looks like persimmon but tastes like ciku.

The farm has animals too. There's the fluffy sheep.

That's Sherman the horse.

A dead bat - considered as pests as they love to attack the lychees and rambutans.

We rode a boat too. Hmmm....more like a ferry with roofs.

We saw ducks that walk on water.

Suntanning turtle....

Oh...the miniature train ride was fun too.

This fancy and colourful bird was oblivious to its surrounding. We saw him near the train station.

Clever use of a disused container. We waited there for the tractor train to pick us up again.

After the tour, a tall glass of exotic smoothie, sundae and icecream at the gift shop cum cafe.

We couldn't resist the fruit shop, of course.

Fruits galore...and educational too.

Fresh macadamia anyone? No worries, they'll crack 'em nuts for free too.

More and more avocadoes. Cheap too.

Mama said this "sentol" fruit is a blast from her youth...

We bought a few kilos of the tamarilloes. Mama wants to make chutney.

The babaco is said to taste like champagne.

Originally from Brazil, the canistel tastes like ciku.

The rollinias look like soursops but taste sweet like custard apples.

Aahhh....beautiful mangosteens.

Dad loves his guanabana (soursop) juice.

As part of the farm tour package, we got to taste whatever was in season. We were in tropical fruit paradise....Eat as much as you can...

It was dark by the time we checked in at the secret hotel in Surfers Paradise. Wow! That was the word Brad used as we enter the room. We were upgraded to a junior suite!!! It was on the 10th floor, a corner unit where we get to see the beach on one side and the Q1 Tower on the other. Oh, we could also see the hotel's swimming pool from our room. Dad said we should have booked for two nights instead of one. Hmmm...maybe next time. Oh, we had Mogul cuisine for dinner and visited Mama and Dad's favourite art gallery at the Piazza adjacent to the hotel.

What a blast! Two queen sized beds!

We could see Q1 Tower - Gold Coast's tallest building - from our room.

Mama and Dad's favourite art gallery.

So, Mama and Dad, where next? purrr.....meow!

Happy Mothers' Day, everyone! In this household, we celebrate Mothers' Day everyday coz it's "Listen to me," and "Do as I say," all the time....hehehehe.... love you Mama....