My Grandma’s Kitchen Saga
Food – The Glue of Our Family
Picture this: the whole clan gathering around the table, mouth‑watering aromas filling the air, and everyone laughing over the latest family drama. That’s the vibe we get whenever grandma’s kitchen shines.
From Ngoh Hiang to Chicken Stew
- Ngoh hiang – Grandma’s deep‑fried meat rolls that make you feel like you’re in a 5‑star spice club.
- Chicken stew – Mum’s secret sauce that hugs from the inside out.
- Babi pongteh – Uncle’s fermented soy‑bean masterpiece that sounds like a spell but tastes like heaven.
Every dinner was a headline in our family’s “Best Eats” list.
The Weekends – Not Just for Knitting
We’d go to grandma’s every weekend. It wasn’t just cooking – it was the ritual of seeing her smile, hearing her stories, and eating family‑recipes that have been handed down for decades.
Enter the Age Factor
Old hands say: once you’re 88, the kitchen becomes a battlefield. This year, she’s no longer in tip‑top shape for full‑scale cooking. Coupled with the lockdown, user midnight snack times got a lot friendlier… because the food wasn’t there.
Why I Took the Plunge
To finally pull the curtain back on that legendary ngoh hiang, and to spend more genuine moments with the woman who has given us so much flavor. I thought… if I could learn the tricks, I could bring a little of her magic back to our table.
The New Journey Begins
So, I rolled up my sleeves, grabbed a notebook, and toasted the idea that grandma’s recipes are worth every little effort. It’s time to be a culinary apprentice in a kitchen that’s seen more stories than a Netflix series.
<img alt="" data-caption="Grandma in her element. PHOTO: AsiaOne/Lynette Phua” data-entity-type=”file” data-entity-uuid=”ae747e3d-3523-4079-8928-a34252c9f780″ src=”/sites/default/files/inline-images/210509_hgohhiang11.jpg”/>
Gathering specific ingredients from specific locations
Mission: Gourmet Grocery Grab
After a quick chat with Chef Maya, I splashed into the market with my calculator and a grin, ready to hunt down every single item she highlighted. “Don’t forget the tiger soy sauce with that green cap, the tidy little Chinese celery, and a couple of sheets of dried beancurd skin from Sims Vista’s corner store,” she said, almost in a whisper. She was dead serious and I was already thinking about how easy it would be to miss one of those items.
What Went Shopping
- Minced pork – 1 kg, fresh from the butcher. If you’re a DIYer, ask the butcher to mince it for you.
- Sea prawns – 1 kg (wild‑caught, because the crunch matters).
- Chinese celery – just a quick $0.50 purchase, no tastier need for the extra bundle.
- Water chestnuts – 15 pieces, for that satisfying crunch that whispers “hello, texture!”
- Shallots – 6 pieces, because they’re not just onions, they’re onions’s cooler cousins.
- Five‑spice powder – one packet, but it’s the rock‑star of every well‑balanced flavor.
- White pepper – use to taste.
- Soy sauce – use to taste.
- White sugar – wetly mirror the soy sauce, a dash at a time.
- Eggs – 3 large enough to slap the biggest of smiles.
- Plain flour – start with a handful and add more till your batter is just slightly gooey.
- Dried beancurd skin – 2 sheets, the secret texture that holds the crowd when you dish it out.
- Cooking oil – for frying, because the pan’s hotter than a summer selfie.
- Pandan leaf – 1, because it’s the forest’s fragrant note in a storm of flavor.
My Quick Take‑Away
It wasn’t a wild adventure; it was a simple grocery run that braved a dawn and the uncertainty of a “green‑cap” brand sticker. I ended up fooled by the familiar tiles of Sims Vista’s corner store and found the dried beancurd skins. The whole trek felt like a culinary dance: deliberately moving from clear instructions to creative improvisation. With everything in hand, the next step is to turn these ingredients into the kind of dish that keeps you coming back for more. Stay tuned—this is just the prelude!
<img alt="" data-caption="In case you were interested, here are the exact frying oil, soy sauce and plain flour she used. PHOTO: AsiaOne/Lynette Phua” data-entity-type=”file” data-entity-uuid=”09aa0556-ca0d-4617-aa58-e27af00d0f87″ src=”/sites/default/files/inline-images/210509_hgohhiang12.jpg”/>
Grandma’s Kitchen Rush
Flat‑Lay Challenge
Just as I was laying every ingredient into a tidy flat‑lay photo, my grandma—master of whipping up meals in a flash—was already tugging me toward work, shouting, “Where’s the prep? Why haven’t you finished the ingredients?”
- Fast‑food prep: No fuss, no complicated steps.
- Nostalgic cooking: Meals that taste like home.
- Effortless organization: Everything in its place.
<img alt="" data-caption="Chopping up prawns into paste. PHOTO: AsiaOne/Lynette Phua” data-entity-type=”file” data-entity-uuid=”09992721-653f-4a9f-9b12-b31dfbee6f0b” src=”/sites/default/files/inline-images/210509_hgohhiang9.jpg”/>
My Grandma’s Kitchen Secrets (Prawn Power)
Whisking up a Little Respect
Squatting on the floor with a chopper is my first taste‑of‑yoga in the kitchen, and I couldn’t let my grandma—who’s been slicing and dicing since her teens—see me floundering. Turns out, her technique is legendary.
Prawn Prep (Me & My Cheery Mentor)
- First step: I wrestle the prawns out of their cozy shell—no velvet glove needed.
- Second step: Grandma takes the reins on the rest. Shallots, water chestnuts, and Chinese celery get diced to a rhythm that could compete with a street performer.
- Final touch: She wipes the salted beancurd skin with a dry towel, turning that bland piece of protein into a golden‑brown superstar.
The Grandma Effect
Her seasoning skills? On point. I never knew that a pinch of love could elevate veggies into culinary magic. After watching her, I developed a newfound admiration—and a heightened respect for ages of familial wisdom, all while keeping my face free of crumbled veggies.
<img alt="" data-caption="Prepping shallots, water chestnuts and Chinese celery. PHOTO: AsiaOne/Lynette Phua” data-entity-type=”file” data-entity-uuid=”2043f7df-0a8f-48bb-a650-abd4fed6a44e” src=”/sites/default/files/inline-images/210509_hgohhiang8.jpg”/>
Stirring Up a Sticky Chaos
We threw every single item into the basin like a culinary confetti cannon, turning the kitchen into a messy playground of flavors. With a laugh and a splash of creativity, we blended everything until it morphed into a sticky, gooey, breathtaking mess—pure, delicious chaos.
<img alt="" data-caption="Putting everything together into a sticky mixture. PHOTO: AsiaOne/Lynette Phua” data-entity-type=”file” data-entity-uuid=”8655447d-2f6f-4f00-8333-3c38e09a8acc” src=”/sites/default/files/inline-images/210509_hgohhiang7.jpg”/>
When the Action Takes a Stand‑In
Who Rolled First?
- Her kick‑off: I was moving slower than a turtle on a scenic tour, so she took the lead.
- My sluggish pace: My tempo was so notable that it felt like a soundtrack in slow motion.
- Her slight frustration: She was only a touch annoyed, and that’s why I dish out the adjectives.
Bottom line: She rolled—her serious grin says it all—while I was left to re‑calibrate my speed (or just laugh at my own lag).
<img alt="" data-caption="That's about the amount of ingredients that go into one roll. PHOTO: AsiaOne/Lynette Phua” data-entity-type=”file” data-entity-uuid=”25c14b82-bc52-4538-8e34-e54979396074″ src=”/sites/default/files/inline-images/210509_hgohhiang10.jpg”/>
Turning raw ingredients into something edible
<img alt="" data-caption="Wrap it all up and get ready for some frying. PHOTO: AsiaOne/Lynette Phua” data-entity-type=”file” data-entity-uuid=”8d4f6dd9-da62-49ce-af7d-d5677d1f6851″ src=”/sites/default/files/inline-images/210509_hgohhiang6.jpg”/>
Turning Ngoh Hiang Into Flavor Treasure
Oil & Pandan Power‑Up
- Heat up the pan. Load a generous splash of oil.
- Add pandan leaves. Let the oil soak in those sweet, fern‑y vibes.
Once the aromatic steam starts dancing, you’re ready to flip that ngoh hiang into culinary gold.
<img alt="" data-caption="Soak some pandan leaves into the oil prior the frying. PHOTO: AsiaOne/Lynette Phua” data-entity-type=”file” data-entity-uuid=”58662187-822d-4747-a2eb-26a9d8d716a8″ src=”/sites/default/files/inline-images/210509_hgohhiang5.jpg”/>
Rolling Out the Crispy Crusade
Things Are Heating Up…
Picture this: the team has done the double‑check, the batter’s golden, and the gas powers have been turned on. And in they go — we’re a step closer to having some crispy meat rolls. The aroma is already telling us these little bundles of joy are about to hit the mark.
Why This Matters
- It’s the last taste‑test before we officially call the dish “studio‑shelf‑worthy.”
- Every crunch counts, and we’re tightening that crispy layer for maximum mouth‑watering satisfaction.
- With each roll, we inch closer to making the perfect little snack that’s both indulgent and irresistibly portable.
Keep Your Eyes on the Plate
At the moment, the only thing left is a final sprinkle of herbs, a pop in the oven, and the glorious sounds of a sizzling finish. And, yes, that’s pretty much the definition of a culinary victory.
<img alt="" data-caption="Golden-brown ngoh hiang is where it's at. PHOTO: AsiaOne/Lynette Phua” data-entity-type=”file” data-entity-uuid=”949efa37-348e-4170-9b74-06894a9d0143″ src=”/sites/default/files/inline-images/210509_hgohhiang4.jpg”/>
Cooking Adventures
When my grandma tossed a mystery hint about the cooking time, I decided to let my trusty kitchen timer take the wheel and keep things on track.
<img alt="" data-caption="Yes, I timed the frying time down to the seconds. PHOTO: AsiaOne/Lynette Phua” data-entity-type=”file” data-entity-uuid=”12364dfd-1d1d-421c-b6dd-6cdbea6dada9″ src=”/sites/default/files/inline-images/210509_hgohhiang3.jpg”/>
Cooking Without a Timer: The Golden Brown Game Plan
Ever find yourself swindling past the clock in the kitchen? Don’t worry—there’s a secret weapon that’s all about the golden‑brown look.
Why Golden Brown Matters
- Instant Crush: A golden hue signals that your treat is almost ready to devour.
- Flavor Pops: It’s the sweet spot where caramelization meets tasty perfection.
- Pro Confidence: No timer, no problem—just pure instinct.
Quick Tips to Spot the Gold
- Visual Cue: Look for a subtle amber color around the edges.
- Smell Check: A faint nutty aroma is your green light.
- Touch Test: Gently press the surface—if it’s firm yet not rubbery, you’re good.
Final Thoughts
Next time you’re feeling the snooze button urge while cooking, skip the timer and read the golden brown signs. Trust the visual, the aroma, and the touch—your dish will thank you.
Verdict
<img alt="" data-caption="Resulted with a total of 20 golden rolls for my family and friends. PHOTO: AsiaOne/Lynette Phua” data-entity-type=”file” data-entity-uuid=”30906502-1759-491f-8570-c00a1688baa8″ src=”/sites/default/files/inline-images/210509_hgohhiang2.jpg”/>
Morning Kitchen Adventure
After a whole morning and a generous stretch into the afternoon of prep and frying, the kitchen finally rewarded us with 20 shiny, golden‑brown ngoh hiang that tasted like pure bliss. Each bite was a crunchy, savory triumph that more than made up for the time spent kneading dough, slicing herbs, and keeping a finger on the sizzling pan.
Why it mattered
more than the food
It wasn’t just the perfect crunch or the eye‑catching color—the real treasure was the camaraderie that flourished in the heat of the skillet. When you’re flipping, seasoning, and laughing over the same hot surface, you’re not just cooking; you’re creating a shared memory that sticks to the heart longer than any 2‑inch piece of bread.
- 15‑minute prep hustle
- 45‑minute frying marathon
- 20 pieces of golden delight
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