Friday, February 09, 2018

Goodbye is never easy

I was the little girl that you spoiled to bits, and you are the first man I had wrapped around my little fingers.

My first scrambler bike ride.
My first banana split, at the best ice-cream joint in town, which happened to be a pub off Beach Street.
My first kebab burger from that place on Esplanade.
They were all with you.
And you bought me my first 24 colors Colleen color pencil in the prettiest tin with Takahashi Makoto's shoujo girl on it, that was the envy of all my classmates.

All that before I turned seven.

Then you moved on with your life, getting married and having a family of your own. And I grew up.

Once in a while we'll bump into each other, but we never got close again, until a couple of years back when we started going to your printing press again. Learning much about you and the life you led, bantering and arguing, and at times switching roles of being the adult while we chat.

Today, I went to your bedside in the ICU to bid my final goodbye. And I stayed to watch over you as your breath gets shallower, as the number for your pulse on the monitor gets smaller and smaller, and finally watching life leaving your body as the sun begins slip into twillight on this Friday evening.

Good bye Abang Taufik, thanks for the memories, and thank you for teaching me a few things about life.


~Taufik Sheikh Sulaiman Rafie~

Saturday, July 29, 2017

Grilled Lamb with Caramelized Onion Cream

So the other day, we had an all girls night at home and Zz had to camp out at Iris. To make it up to him, the next day I made this Grilled Lamb with Caramelized Onion Cream. Plate made pretty with baby kale, arugula and cherry tomato salad, and edible flowers.

How I made it :

Lamb shoulders marinated with Athene Spices, Tunisian Harrissa and Garlic Salt. Grill using a grill pan, until done to your preference. Remove lamb from pan, set aside in a covered container so that all the juice will be absorbed back into the meat. Add caramelized onion to the pan, deglaze with milk. Stir until sauce thickens. Serve warm, over grilled lamb with fresh greens and cherry tomatoes.

Thursday, July 20, 2017

Belitong in Kamheong Sauce

Belitong or cerithidea obtusa is a species of sea snail. A favorite Asian marine gastropod, it's also commonly known as "Siput Sedut" amongst the Malays.

Spice up your lunch or dinner with this quick and easy yet amazingly delicious spicy Belitong Kamheong recipe.

Belitong in Spicy Kamheong Sauce


·  1kg of belitong, cleaned and shell tip removed ·  100 grams of shallots ·  8 garlic cloves ·  1/2 cup of dried shrimps ·  1 large handful of dried red chilies, or 2 tbsp of chili paste ·  3 stalks of lemongrass, smashed ·  6 fresh red chili padi, smashed ·  3 stalks of curry leaves ·  2 tablespoons of fish curry powder ·  2 tablespoons of oyster sauce ·  Salt and sugar to taste ·  1 tbsp of tamarind paste, soaked in 1tbsp of water, remove seeds.

Steps to prepare: 

• Begin by placing the belitong in a pot, add 2 tbsp of salt and cover with water. Bring to a boil, continue boiling until cooked. Drain and set aside. •  Blend the shallots, garlic, dried shrimps and dried red chili/ chili paste with a small amount of water. • Using a large wok, heat up the oil and fry in the curry leaves for about 5 minutes. Add the smashed lemongrass, fry until golden. • Then add in the blended ingredients till the paste is slightly thick and fragrant. • Next add in curry powder and oyster sauce. Fry it till the oil separates from the paste and later add in the tamarind juice paste. Let it simmer for about 2-3 minutes. • Once that is done, add in the belitong, salt and sugar to taste. • Mix and stir the belitong until the belitong are completely coated with the kamheong sauce. • Serve with hot white rice. 

* The dried chili must be de-seeded, if you can't stand very spicy food, and soaked in water to soften, as well as the dried shrimps.