I think I was around 7-8 years old when I was allowed to help my Mom and the maids to make lunch/dinner. She used to give me small tasks, like tearing the kankong leaves out of the stem, washing the rice, pulling the pesky antennea of shrimps, crushing garlic with the mortar and pestle. It wasn't until I got a little bit older that I started cutting veggies and meat. Mom made sure that I was always careful with handling knives. How to peel a potato with a peeler (the blade should be facing the other way so you won't accidentally peel your skin off). Then gradually she would let me stir the pot/pan. I liked being around the kitchen, all those lovely veggies and the aroma of garlic has always enchanted me. Even when I used to sleep over at my friends place, I would try to help out in the kitchen as much or as little as I can. Come to think of it, I did a lot more "helping out" when I was not at home. Hehehehehehehehehe  Who would have thought that helping around the kitchen would be beneficial to me now that I am living overseas. I learned to scale a fish and take the gutts out of them, cook rice without the aid of a rice cooker.  Sometimes when I'm cooking, I feel like I'm transported back to my childhood. Everything seemed to be bigger then. I keep seeing my Mom infront of our stove, checking if the food is almost ready.

• 60 grams butter, softened
• 1/4 cup caster sugar
• 1 tsp vanilla essence
• 1 egg
• 3/4 cup self-raising flour, sifted
• 1/4 butter milk or milk

Preheat oven to 180 C. Line a 12-hole 2-tablespoon capacity patty pan with paper cases. Using an electric mixer, cream butter and sugar until pale and creamy. Add vanilla and egg. Beat until well combined. Fold in half the flour, followed by half the buttermilk. Repeat with remaining flour and buttermilk. Three-quarters fill each paper case with batter. smooth surface. Bake for 15-20 mins or until a skewer inserted into the centre comes out clean. Stand cakes in pan for 10 mins. Transfer to wire rack to cool.

• 3-4 medium stalks of lemongrass
• garlic
• 1 lime
• 1 small bunch or corriander/cilantro
• salt and peper
• olive oil

Using a microplane grate the lemon grass and garlic. Juice a lime and add into the mixture. Add salt,pepper and oil. Add a small handfull of fresh corriander/cilantro and mix well. If you don't have a microplane, mortar and pestel can be used. Now the paste can be used for marinating chicken, pork, beef or fish. Marinate the meats for at least an hour or depending on your taste.

I made lemongrass chicken with jasmine and wild rice. Yum!

I hope that you have a great week ahead.

• 120 grams unsweetened chocolate
• 113 grams unsalted butter cut into pieces
• 250 grams caster sugar
• 1 tsp vanilla extract
• 3 large eggs
• 105 grams all purpose flour
• 1/4 tsp salt

Preheat oven to 170 degrees C and place a rack in the centre of the oven. Line about 12 muffin tins with paper or foil baking cups.

Melt the chopped chocolate and butter in a stainless steel bowl over a saucepan of simmering water or use a double broiler. Once the chocolate is melted and smooth, remove from heat and let cool for few minutes.

Meanwhile, place the sugar in your electric mixer and add the melted chocolate and butter mixture. Mix until well blended. Add the vanilla and then add the eggs, one at a time, mixing well after each additiion. Scrape down the sides of the bowl. Mix in the flour and salt until well blended.

Place in preheated oven and bake for about 20-23 minutes or until a toothpick inserted in the middle of the cupcake has moist crumbs.

Mommy used to make this and somehow I can not make it taste like hers. To date I still love eating this and P has taken interest on it as well. He prefers it cold. Winter is  near, this somehow becomes my comfort food. Apparently they have the same version of this in India, as what my friend told me. This is my version of it. Can't wait to dig in

• 4  large corn on a cob (corn kernels in tin would suffice as well), shave the corn kernels off the cob
• 2 tins of coconut cream
• 1 cup white sugar
• 2 cups of cooked tapioca
• 2 cups of glutinous rice
• 1 tsp vanilla extract

Cook the rice in a large pot. When almost done, add the coconut cream. Let it simmer for 10 mins. Then add the corn kernels, sugar and vanilla extract. Simmer for another 10-15 mins. Add the tapioca 5 mins before serving. If you prefer it to be sweeter add more sugar. Can be eaten warm or cold.