Some examples pointed out last week by Singapore poet-writer, Daryl Lim, who’d bought both cookbooks:
Sharon Wee (2012) wrote:
“My mother, like many of her friends, placed their most frequently used condiments and ingredients within easy access while they cooked. That often meant a plastic tray . . . where there were small bottles of soy sauces, sesame oil, and jars of minced garlic, salt and sugar. In the past there would also have been a metal container to hold recycled cooking oil.”
Elizabeth Haigh (2021):
"My mother . . . kept her most frequently used condiments and ingredients within easy reach of where she cooked. That often meant a plastic tray full of little jars of oils, crispy-fried shallots or garlic, crushed garlic, salt and sugar. There was also usually an old metal pot for recycled or discarded frying oil.”
AAAA
Sharon Wee (2012) wrote:
Ginger is thought to ‘pukol angin’ (beat the toxic gases and dampness out of you to relieve aches and pains). Hence, post-natal mothers were given lots of ginger to ‘beat the wind.’ In my case, a backache, especially in the winter, was often remedied with a knob of ginger, with the sliced surface dipped in brandy. The brandied ginger was used to rub my back and it left red streak marks, indicating the wind in my flesh and bones. It always worked.
The ginger flavor is strongest just beneath its skin. Therefore, leave the skin on to get the most of the flavor.”
Elizabeth Haigh (2021):
“Ginger is thought to have healing properties – pukol angin (to beat the toxic gases and dampness out of you to relieve aches and pains). This is why postnatal mothers were given lots of ginger to ‘beat the wind’ . . . The strongest ginger is just beneath the skin, so to get the most flavour out of it don’t peel it.”
AAAA
Sharon Wee (2012) wrote:
(from Chillies entry in the ingredient glossary): This particular type had been developed in Holland so that the Dutch could replicate their favourite Indonesian dishes back in their homeland, far away from their previous colonies. . . . My mother . . . always threatened to smear our lips with chilli paste if we ever told a lie. It was an effective tactic.”
Elizabeth Haigh (2021):
“This type was developed in Holland so that the Dutch could replicate their favourite Indonesian dishes back in their homeland, far away from their previous colonies . . . When we were little, or growing up, if we were naughty, my mother would threaten to rub chili on our gums or put it on our toothbrush. We always behaved after that threat because we totally believed her.”
AAAA
Sharon Wee (2012) wrote:
“Traditionally, the Nonyas engaged all their senses when they cooked — it was important to gauge the color of the gravy, smell the aroma of the spices, feel the warmth of the charcoal heat, listen to the rhythm of the pounding, and most importantly taste the final product when the cooking is finished. … Cooking was by estimation or what the Nonyas called agak-agak.”
Elizabeth Haigh (2021):
“By tradition, Nonya Aunties engaged all their senses when they cooked. It was really important to gauge the smells and colour of the gravy; feel the warmth of the charcoal or wok heat; listen to the sizzle of the rempah; and — the best bit — taste constantly. The Aunties cooked by agak agak, or ‘guesstimation.’”
AAAA
Sharon Wee (2012) wrote:
“It faced its many challenges along the way. It first started with converting her handwritten recipe measurements from katis and tahils (old Chinese measurements) and learning the different daun (or herbs) and rempah (spice pastes). Recipe testing in New York could be challenging. Shopping for ingredients necessary for our cuisine often entailed trekking down to Chinatown by subway with a large shopping trolley.”
Elizabeth Haigh (2021):
“I faced many challenges along the way. It began with my having to translate hard-to-read handwritten notes, or convert measurements, and moved on to learning about the different daun (herbs) or rempahs (spice pastes). Technique aside, ingredients were hard to find, but thankfully I was just a bus ride away from Chinatown in central London.”