From Bangkok to Putrajaya to Ana Ikan Bakar Petai.

I haven't mentioned that I'm already in Malaysia have I? To the little speck of humanity who actually give a hoot about this, I arrived here end of April and my life has been a whirlwind of activities since then: Moving to a new place, settling down, oh and lets not forget about the kids. Not a moment has gone by, (except when they're both asleep) when I am not:

(a) trying to make them eat their food or drink their milk
(b) trying to get them out of trouble
(c) doing some damage control when (b) fails, which is all too often the case.

Speaking of my darling children, I have FINALLY weaned them off their bottles, after being advised to do so by their doctors. This was supposedly done a long time ago but I never got around to do it until now. Not exactly a walk in the park. I would like nothing more than to tell you that I was strong and that I voluntarily persevered through the whole process, but the truth was, I had to. Syah threw away the tits and refused to get new ones, so really, I had no choice but to use cups instead. Nevertheless, I am now happy to report that they have finally succumbed to their fate though not without a long and fierce fight (1 month to be exact). If I were to look at this from a different perspective, I would probably be proud of my kids for not giving up easily when faced with external pressure but since I was at the receiving end of their retaliation, pride was the last thing I felt.

On to another story now. I am currently in Pahang tagging along Syah who has an event to attend to here. We're staying in Gambang, which is about 30 kilometres from Kuantan. We arrived yesterday, but I'm sad to say that all I did here so far was to stay cooped up in our room while Syah was out working, which constituted pretty much the whole time. Believe me, I would love to explore this place, but it's not easy to do this when you have to handle 2 tantrum-prone toddlers all on your own. This afternoon I tried to go out, but gave up about 10 minutes after leaving the room. For some reason, both my kids didn't feel like walking and demanded that I carry them. Both at the same time! I surrendered, went back to our hotel room and hibernated in my bed until nighttime fell.

I guess Syah felt bad for us, so for dinner tonight he drove us all to Tanjung Lumpur, which boasts countless, okay, that would be an exaggeration on my part, make that numerous seafood restaurants. There were so many of them we were spoiled for choices. One restaurant finally caught our attention so we decided to try it out. It was called Ana Ikan Bakar Petai. If the truth be told, it was the word petai that attracted us to that place. Just like the name suggests, the restaurant's signature dish is grilled fish with Petai. There are many types of fish to choose from namely stingrays, sea-bass, garoupa and so many more. They are other seafood too, but we decided to go for the ikan bakar. The way I see, it, there's no point in going to a restaurant without trying out its signature dish, though I am pretty embarrassed to admit that until now, we're not exactly sure what kind of fish we ordered. The guy who waited on us recommended it. He mentioned it a number of times but we never got hold of the name. To me, It sounded like "aci aci". Syah thought it was more along "aji adi".

Moving along, besides the ikan bakar, the waiter suggested that we try out their Kerabu Mangga Manis (Sweet Mango Salad), another dish that has been getting rave reviews from the customers. I also ordered a plate of steamed cockles. This is a habit of mine. Whenever I go to a seafood restaurant, I would order steamed cockles. I always felt that the most quintessential seafood experience had to include this dish. Otherwise it would be pointless. It's getting a bit annoying though since not all seafood restaurants are pros at making the perfect steamed cockles. You usually end up getting them too dry (overcooked) or bloody (undercooked). You rarely get them steamed to perfection. It's frustrating. I am trying to get rid of this habit. Perhaps I should go for prawns in the future.



The first dish to arrive at our table was the Kerabu Mangga Manis. It reminded me of Som Tam, except of course, this one uses mangoes instead of papayas. The kerabu included all the flavours that could possibly exist in the flavour spectrum. The mango strips provided a combination of sweetness and slight tartness to the whole dish, the dressing tasted sour, salty, sweet all together. Crunchy roasted peanuts were sprinkled on top of the salad with thin strips of dried cuttlefish and chopped bird's eye chillies, which together added a bit of crunchiness and hotness to the salad. Out of 10, I would give this kerabu mangga a 9.

The cockles came second. Personally, they were too dry for my liking, but Syah liked it. So who am I to say anything. I guess it's up really up to one's preference.

The last one to arrive fashionably late at our table was the star of the show; The grilled fish. Wrapped in banana leaves, the fish was covered in a delicious red hot sambal and had a generous amount of petai strewn all over it. The sambal was sweet, not too hot that it burns your mouth and carried a strong aroma of petai. The flesh was also sweet, you could instantly tell that it's fresh and it was perfectly grilled too. Surprisingly, even my 2 kids whom I always considered as finicky eaters loved this dish, despite the presence of the petai in it. The fish was fairly big, enough to be eaten by the 4 of us. All in all, I would give this ikan bakar a perfect 10

We ordered watermelon juice to go with the food. It was pretty cheap. RM1.50 per glass. I imagine you can't get a glass of fruit juice in KL at this price. It tasted great too. Not too sweet. Just the way I like it.

The service there was quite good, the staff were kind and helpful. The food was superb. Reasonably priced considering the fact that seafood is usually expensive. There are loads of parking spaces there but the best advice I can give all of you is to beat the crowd and come early, around 7.30 pm as the restaurant is usually packed with patrons starting from 8 pm onwards.

Mary Yam

I'm back...

It's been ages since I last wrote anything that I'm finding it difficult to start again. My mind is completely blank right now, but at the same time, I am feeling the itch to write something. I haven't been cooking anything worth mentioning for quite some time, so food is definitely out of today's topic. Seeing that I am currently experiencing a mental block, I think I'll just just start off with something simple. Today I'll write about my sister Yam.

As far as I can recall, my sister and I have always been very different from each other both physically and also in terms of our personalities. As cliche as this may sound, aside from our mutual crush on Antonio Sabato Jr., we truly are like the sun and the moon. Yam is fair skinned, tall, slim and has a very agreeable character. She seems to be everyone's favourite She's even a good house guest too. Tip: If she comes to your house, put her in front of the tv. That's all you need to keep her happy. You don't even have to talk to her if you don't feel like it. She wouldn't care. She's not much of a talker anyway.

I, on the other hand, have often been described by family members to be a difficult person to handle among other undesirable adjectives which, in my opinion do not need to be mentioned in here. From the physical aspect, I am of medium height, slightly tan, a little chubby. People used to ask me why I was stockier than my older sister, as if the answer to that question should be obvious to me. I would tell them that Yam was sick with the intention of diverting their attention away from my chubbiness, but I'd regret saying that as soon as it came out of my mouth because then all the attention would go to Yam while I got ignored.

In the past, If I happen to lose a bit of weight, my family would say its because I went on a diet or that I intentionally starved myself. No one would get worried or try to fatten me up, much to my disappointment. But if Yam lost even a teeny bit of weight, all hell would break lose. Everyone would assume that she's sick (even when she's not) and as a result of that, had lost her appetite. My grandma would then go on a cooking frenzy where she'd prepare all of yam's favourite dishes and at every meal, she'd be at the table watching yam with the intensity of a hen watching over her precious chick, making sure that Yam had plenty to eat. Again, I would also be there, watching everything with my teeth gritted as I bitterly swallow whatever scraps of food left that weren't being offered to my dearest sister Yam.

When she was around 11 or so, Yam's intestine was stuck in a tight knot, making it impossible for the the food that she ate to pass through. How that happened, we never figured out even until now. It was, according to her doctors, a rare and complicated condition. So complicated that she had to undergo a few surgeries just to loosen the knot. Because of this, she was hospitalised for months and and was on liquid diet for a very long time. It was a shitty period for Yam and people would have thought that, as a sister, I would be sympathetic to her because of the condition she was in, but on the contrary, I saw that as payback time for all the suffering she had indirectly although unintentionally caused me. I remember how I used to taunt her with all the delicious food that I would bring into her room and ate in front of her while she watched longingly from her bed. This, of course happened while the adults weren't watching, so they didn't know what was going on, and yam, being the angel that she was, and still is, never said a word about it. I am not relaying this story with pride, but this is a fact. It felt so good to see her suffer once for a change.

Fortunately, our relationship changed for the better as we grew older. We are closer now. When I first gave birth to my daughter, I didn't know a thing about babies let alone how to take care of them. Yam was as clueless as I was, but was very determined to help me in my new role as a mother. She was also there for me during my fits of anxiety, always answering my calls with " what is it this time, Joe?". (Joe is what she calls me. It's probably her way of telling me she wish I were a guy instead) I am forever grateful to her for that. Today, I no longer envy her even though most of our family members still favour her over me and even though very recently my grandmother blatantly pointed out that yam was prettier than me in response to a compliment given to me by an aunt with regards to my looks.

When I told yam about this, she just shrugged it off. Yam is not kind of person who cares about these things. If it had not been because of me, I'm pretty sure she would still use all her cosmetics as handbag fillers and nothing more. Yam's just plain lazy when it comes to beautifying herself but I guess I can't really blame her for that. She's one of those lucky people who don't need to wear makeup to look good. I still hate her for this.

What finally made me accept the fact that yam would always be the family favourite is the realisation that she really is a good person. That and also because I am easily bought with gifts and yam used to shower me with lots of great stuff. Come to think of it, this is probably why I put up with all this nonsense ( I kid, I kid..) Till now, as much as Yam hates to admit it, my grandma still adores her more than my brother and I, but instead of being annoyed, we'd joke about it. I figured that some things just don't change, so why not just accept them. (I know, I will never be like my sister so eventually I learned to live with my family's disappointment) Not to say that she doesn't deserve all the credits she's been getting. Like I said before, she's a good person and I can't think of a more deserving person than her.

The Armchair and New York-Style Cheesecake

Who would have thought that a piece of furniture could teach me a lesson on the value of patience? I wouldn't, that is until the incident narrated below occurred.

I bought an armchair that was delivered to my house a couple of weeks ago. While admiring the newly purchased item shortly after the delivery people left, I noticed a defect. The chair wobbled when I sat on it. I suspected that one of the legs was shorter than the rest, although upon inspection everything seemed to look ok. Angry with the discovery and especially with Syah's nonchalant reaction after being told of this, I decided to take matters into my own hand by calling the shop owner, the very same guy who entertained us when we bought the chair.

He remained very calm and patient on the phone as I unleashed hell upon him.He doesn't speak much English, and I speak very little Thai.

Who am I kidding. the only 2 things I feel confident enough to say are "sawadika" and "kab kun ka".The funny things is, whenever I go home, I'd get friends and relatives asking me to translate things for them like I'm some kind of a professional translator. So yeah, I hate to break this to you, but the truth of the matter is, I'm pretty useless in this department (I've always relied on Syah to do all the talking)

Anyway, both (the shop owner and I) had difficulty understanding what the other one was trying to convey. All this just added up to my frustration. It took 3 phone calls and an intervention by a very apologetic cum embarrassed sounding Syah to finally settle the matter. The guy said he'll send some people to look at the chair. About 20 minutes later, the same delivery people came, so I gently shook the chair in front of them and true enough, it wobbled. They took back the chair and promised to return an improved version of it the next day, as I gloated over my meager victory (though it wasn't a big deal, I felt like I had just won first place in some important competition)

Unfortunately, as fate would have it, this feeling didn't last that long.

For some reason unbeknown to me, Syah decided to place another chair (one that was free from any defect) on the same spot where the armchair used to sit, and that chair wobbled! He replaced the chair with another one, it wobbled too. And another. Wobbled.. We both finally realised that the problem was not with the armchair but the floorboard. It was, although not visible to the naked eye, uneven.

A look of comprehension hit his face then he slowly turned to me and asked,

"Mcm mane awak rase skrg?"

Humiliated but not wanting to admit my mistake, I asked him back with a straight face "kenapa x terfikir nak buat mcm tu sebelum ni?

Inside I wanted nothing more than to quickly hide behind a rock and just stay there forever. He could probably tell what I was feeling and decided to not say anything. But he kept throwing me this annoying look, as if to ridicule me. Later, we called the shop owner to explain and apologise. Expectedly, the guy was cool about the whole incident. He said he'd already checked the chair. There was nothing wrong with it. I on the other hand am still embarrassed with the way I handled the whole situation.

You see, consumer rights is something I feel strongly about but ironically it is also a weakness of mine because whenever I feel like I'm being cheated, I become extremely furious. This usually ends up with me saying things I would regret later on. Syah on the other hand, is the polar opposite of me. He's very laid back when it comes to... everything. He hates confrontations, and would avoid it at all cost. This annoys me at times. Call me a pessimist, but I believe that the world is filled with people who will not feel an ounce of guilt at taking advantage of those who don't fight back.

Alas in my case, I took things to the extreme. While I feel that there was nothing wrong with calling the shop owner, I regret the way I spoke to him. I had difficulty controlling my emotions and I was harsh. In my mind, I already thought the worst of him. Had I waited a little longer, I would have realised that this wasn't true.

I guess it is true when people say that while a bit of anger is sometimes appropriate, too much of it will not get you anywhere. I am reminded of this whenever I look at the armchair.

On a different note, today's featured recipe is this New York-Style Cheesecake from the book Cheesecakes of the World: a delightful tour of delicious desserts published by Page One Publishing. This is my first time baking it, and aside from a slightly cracked top, I think I did OK. It might not look that pretty but as I often say, as long as something tastes good and hits the spot, that's all that matters to me.

Ingredients:

BASE

• 120g Digestive biscuits, finely crushed.
• 3/4 cup sugar.
• 50g butter, melted.

FILLING

• 1 1/2 cups sour cream
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla essence
• 500g cream cheese, broken into small pieces
• 40g butter, melted.

Method:

1. Preheat oven to 165 C
   
2. Blend the biscuits, sugar and melted butter. To prevent the base from sticking to the pan, line a 23 inch springform tin with a baking paper, then press the biscuit base onto bottom of tin.
3. For the filling, blend the sour cream, sugar, eggs and vanilla in a food processor for 1 minute. Add the cream cheese, blend until smooth. While blending, pour the melted butter through the top of the machine. Pour cream cheese mixture into the tin.
4. Bake in the lower third of the oven for 45 minutes, remove from oven and cool.
5. Refrigerate for 4 hours, preferably overnight. Dust with icing sugar before serving. Serve with whipped cream.

Maple Pear Upside Down Cake.

One of my earliest childhood memories was eating my father's pineaple upside down cake. Though I thought that it tasted wonderful, I wasn't too psyched about the pineapple slices. I would, when father wasn't looking, discard them then devour the rest of the cake. I just wasn't a pineapple fanatic.

Fast forward to the present. I still am not a fan of pineapples. So it was no surprise that when a friend of mine baked this (to this friend, you know who you are, thanks for bringing this cake into my life), I felt as if God had answered my prayer in the form of a cake that tasted as good as father's upside down cake, only without the pineapple slices. One bite was all it took for me to fall in love with it, pear slices and all.

I asked her for the recipe and she kindly shared it with me. She said it was from a newspaper, which one, I couldn't seem to recall. Curious to know the origin of the recipe, I did a little research and was surprised to discover that it was from Mark Bittman. Don't get me wrong, I enjoy watching his shows on t.v and knew that he could bake, but this good? The cake was beyond my expectation.

Though I can't tell you just how much I adore this upside down cake, the thought of making it myself seemed intimidating at first. Baking cakes is something I'm not good at. Believe me, I have tried. But luck was never on my side. Some days they were too dry or too dense. On other days they were too crumbly or didn't rise properly. In the end I just gave up (in order to avoid this ongoing frustration) then moved on to other things. So you see why this was such a daunting experiment for me. My self esteem was at stake should I fail, but despite this fear of mine, I decided to give it a go.

Just to let you know, this would be my second attempt at baking the cake. The first one expectedly didn't turn up so well. The recipe calls for a 9 inch baking pan. Being a stickler for instructions, I used a springform pan because it was the only 9 inch pan I had. NOT A SMART MOVE some people would say, to which I couldn't agree more. It was only after putting the pan in the oven did I notice the leak.

Grrrrr!!!

By the time the cake had finished baking, there was very little maple syrup left so it wasn't as moist as it's supposed to be, but (surprisingly) other than that, the cake tasted and looked quite decent. Just a bit drier than it should be. The truth is, I expected the outcome to be a lot worse than that. I actually went berserk when I found out that that the pan was leaking. I thought that it was going to be another major flop, which thankfully and surprisingly, it wasn't.

Determined to rectify my mistake, I had to patiently wait for another week to pass(thanks to an unexpected oral surgery) before carrying out my second attempt, this time using a regular baking pan; it's safe to say that from now on I will only be using my springform pan to make cheesecakes and the likes.

Verdict:

My patience and determination finally paid off the second time(I think). Though I lack the expertise to know if the cake was perfect or not, I felt that it turned out nicely (it tasted ok). It was soft and moist. Definitely better than the first one. There was plenty of maple syrup and this time the cake was appropriately drenched in it, much to my delight. All in all, A very gratifying experience, both for my tummy and self esteem.

For this recipe, please click here.

Yum Pla Dook Foo.

Time sure flies when you're not paying attention to it.

I feel like it was only yesterday when I first moved to Bangkok when in fact, it has been more than 2 years now. In retrospect, I've had a great time here. Even though I'm more of an indoor person and prefer the peace and quiet of my own home to going out, I haven't failed to notice just how nice and friendly the Thais are. And the food. Glorious food... Living here has turned me into a fan of cilantro, basil and fish sauce. Now, I seem to have developed the unexplainable habit of sprinkling cilantro over everything, even those dishes that don't go well with it, much to Syah's annoyance. I just can't seem to get enough of its pungent earthy taste.

I used to think that the Thai language sounded strange, but now I think it's beautiful. And Thai music...

Where do I begin with this?

To be honest, it used to drive me up the wall. What I am referring to is Thai country music, the taxi drivers here seem to love it. Just board on one, and you'll see what I am talking about. Lately I have found myself humming along and (on the rarest of occasions) even bobbing my head to the tunes during my taxi rides. I guess as time went on, the music just kind of grew on me. I never thought I'd say this, but I am starting to like it.

Here's a taste of Thai country music. This is one of Syah's favourite songs and from what I was told, hugely popular among the locals.

I will miss this country a great deal once we're back in KL, but until that time comes, I intend to enjoy every moment I have here. Of course for a food devotee like me, savoring my time here would entail lots of eating. I plan to explore everything Thailand has to offer, food wise at least.

Speaking of food, today's entry will be on a Thai dish called yum pla dook foo (crispy catfish with green mango salad). Sounds exotic doesn't it? Wait till you taste it. It has all the flavours fundamental to Thai cuisine namely hot, sweet, sour, salty. Throw in some crunchy roasted peanuts and you'll end up with a delicious party in your mouth.

Without further ado, I shall move on to the recipe. Enjoy :)

Ingredients:

• 1 catfish ( about 600 grams)
• 1/2 cup oil.
  
• 1/2 cup unripened sour mango, julienned.
• 1/4 cup carrot julienned.
• 6 shallots, sliced thinly.
• 5-6 tablespoons peanuts.
• 4-5 birds eye chillies, chopped.

For the dressing:

• 3 tablespoons fish sauce.
• 3 tablespoons lime juice.
• 1 teaspoon sugar.

Method:

1. Grill the catfish until cooked, then use a fork to shred the flesh into tiny pieces.
   
2. Heat the oil in a wok. Once hot, add the shredded fish (in batches) and deep fry until gold and crispy. Place on a paper towel to remove excess oil. Let it cool for a while.
3. Meanwhile, make the dressing. In a small bowl, add the fish sauce, lime juice and sugar. Stir to ensure everything is well incorporated. Set aside.
4. To serve, Just mix everything together. Taste and adjust seasoning accordingly.
   

Luk Chup.

Essentially, these sweet and nutty flavoured little morsels are made with mashed mung beans mixed with sugar and coconut milk. They are shaped into miniature fruits or vegetables then painted with the appropriate colours before being dipped into liquid agar to give them that beautiful glossy look.

I love Luk chup, but I had never made them before, and didn't know how to. I was however, determined to learn, so last week, I invited a few of my Thai friends, Aisyah and Halimah over to give me some hands-on training on how to make these tasty looking delicacies . Based on my experience that day, Luk chup are not that hard to prepare. But even so, they do take up a lot of your time, so be sure you have your schedule cleared before throwing yourself into this fun activity .

Ingredients:

• 1 packet hulled mung beans (500 grams).
• 2 cups coconut milk.
• 2 3/4 cups white sugar.
• 2 1/2 cups water
• 1 1/2 tablespoon agar powder.

Method:

• First, prepare the paste.
• According to Aisyah, what you do is wash the mung beans then soak them in hot water for about twenty minutes.
  
• Drain the mung beans then wrap them in a cheesecloth lined steamer, and steam until they soften. A good indication of this is when the beans squash easily when pressed between your fingers.
• Once this is achieved, take the mung beans out and allow them to cool for a while. Mash them with your hand until smooth. You can use a blender if you want, but Aisyah said that this would result in a "not so beautiful looking paste". I honestly have no idea she means by this but whatever it is,I'm sure she knows what she's talking about, so I followed her advice and used my hand instead of the blender.
• Put the mashed beans in a wok/ pot (if possible, use one that is non stick) and add the coconut milk, sugar. Place the pot/ wok over low medium heat and stir constantly until the mixture dries up and forms a pliant paste.
• Remove from heat and allow the the paste to cool a little. You can then take about 1 heapful teaspoon of paste and mould them into the desired fruit or vegetable shapes. To me, this is the most difficult part of it all, but if I can pull this off, so can you.
  
• Then paint the lukchup with some food coloring. Using bamboo skewers, skewer the miniature fruits with the other end of the skewers placed on a foam base so that they stand. While the paint is drying, make the agar dip.
• Mix the water and the agar powder in a saucepan. Place the saucepan over medium heat and stir until the agar powder dissolves and mixture boils and thickens slightly.
• Remove from heat. Wait till slightly cool, probably around 2 minutes (do not wait for too long or else the liquid will harden into jelly) .
• Once the paint is dry, dip the fruits into the liquid agar making sure that they're fully coated. Place them back on the foam base and allow them to dry before coating them again with the agar mixture. Repeat this step 3 more times to achieve shiny looking luk chup.
• Once dry, you can serve them on a tray. Aisyah said that luk chup store well in the fridge for up to 1 month.
• This recipe yields plenty of paste. If it's too much for you, just cut the ingredients in half.
  

Picture sequence (left to right)

The lesson started somewhere around 9 in the morning and ended at about 2.30 pm. There was still plenty of paste left but we were all too tired and decided to call it a day. Although I enjoyed myself immensely, I was glad that it was finally over as I was in need of a shower and some rest. I didn't get enough sleep the night before and I woke up pretty late that morning. Through all the rush I only managed to brush my teeth before my guests arrived. Needless to say, I looked like a wreck when the whole thing ended, with my bloodshot eyes and all... Definitely not a pretty sight.

Anyway, I do hope that you find the pictures and instructions here helpful. I added the second last picture (the one where my daughter is seen painting her paste) just for kicks because I thought she looked so adorable in it. She seemed to enjoy this whole experience more than any of us and I was happy to see her like this. This feeling was however shortlived when clean up time came. Let's just say that it was met with a lot of resistance on her part...

Butterscotch Pudding

Last week, I got to watch the video posted by Angelina Jolie and her brother James Haven on YouTube as a tribute to their mother, the late actress Marcheline Bertrand. It showed footage of their holiday in Hawaii back when they were both still little, with Israel Kamakawiwo's version of "Somewhere over the rainbow" as the background song.

The video made me weep. I would have posted it here, but unfortunately it has been taken out of YouTube. The clip was a short one but nevertheless very moving and Israel's voice was (and still is) delicious to the ear. The song especially reminds me of my mother as I was once told that it was one of her favourites. I was a child when she passed away. And I am ashamed to admit that for a long time, I rarely thought about her. However, watching this video had brought back poignant memories of her and even my brother, Aqla. It had taken me back to the time when they were both still here.

For someone so small, mother was strong and feisty. She was quite a disciplinarian too but despite all this, I know she was a softie at heart and that she loved her children very much. One of the things I remember about her, is her handwriting. She had the most beautiful handwriting I have ever seen. Too bad none of her children inherited this except maybe my brother Aqla. Aqla had an artistic flair and an eye for fashion. Unlike mother, Aqla was really tall. He was also the most fun loving and mischievous out of all of us which unfortunately always got him into a lot of trouble. But in spite of this, he was still a good and loving brother who was very protective of his siblings.

I used to feel that it's unfair that they were both taken at such a young age. But I have long stopped questioning God's will, and instead have resignated to accept their passing and to just remember the good times that we had shared together. Their presence had filled my life with so much happiness and this is how I would like to remember them.

It was while reminiscing about those good old days that I whip up this butterscotch pudding. Growing up, I never had this but there's just something about it that reminds me of my childhood. Perhaps it has something to do with all those butterscotch candies that I loved so much as a child. That's probably it.

Till then, cherish those who are still with you and honour those who have passed on.

I hope you enjoy listening to this song as much as I do :)

Butterscotch Pudding.

Ingredients:

• 3 tablespoons butter
• 1 teaspoon vanilla
• 3/4 cup brown sugar
• 2 eggs
• 2 1/4 cups whole milk
• 1/4 teaspoon salt
• 2 tablespoons cornstarch.

Method:

1. In a saucepan, mix sugar, cornstarch and salt until well incorporated.
   
2. Then add the milk and the eggs, and stir to ensure they are mixed well before placing the the saucepan under low-medium heat. Stir constanty making sure that the spatula reaches the bottom and the sides of saucepan to prevent the mixture from burning and sticking.
   
3. Once the mixture has thicken to a consistency of mayonnaise, remove from heat and stir in the butter and vanilla.Mix well.
   
4. Pour the pudding into bowls. Serve either warm or chilled.

• Serves 4.