Friday, December 23, 2011

Alcohol-Free Orange Fruit Cake

I'm not a fan of fruit cakes until Aunty A gave me her bakes.  I don't like fruit cake because I find it too sweet to my liking and the texture is dense and heavy.  Aunty A's cake made me change my opinion as her cake is soft and moist.  When she gave me the recipe, I knew I wouldn't bother to try out as it requires egg separation.  I dislike complicated method, always on the look out for a quick and easy recipe.  I couldn't find any and have been requesting Aunty A to bake and keep some for me :P

Never thought I'll ever attempt to bake this cake until I saw Wendy's recipe here.  No eggs separation, no mixer needed.  Bingo!  This is it!

I don't like candied peels but I was running low on stock for cranberries and currants at home.  Paid a visit to the nearest baking shop but was disappointed as some of our favourite dried fruits were out of stock.  I couldn't wait and refuse to procrastinate further, so I just grabbed a pack of 1kg dried mixed fruits and mixed in some cranberries and currants.

My kids could't wait too so we ate this on the same day it was baked.  Not too bad but I wasn't very impressed.  I gave some to Sis E and reminded her to eat it a week later.  She cured the cake with liquor (I don't know what she used) for 6 days and brought it to my Dad's birthday celebration. All tasters gave thumbs up.  Unfortunately I couldn't make any comparison because I didn't eat it (alcohol content).  Mom requested me to bake this for CNY so I suppose it must be good.

I didn't do justice to this as it was a night shot under warm-white lighting.  Still an amateur in photography :P

If you have seen Wendy's pictures, I'm sure you wouldn't disagree that glace cherries definitely make the cake look more appealing.  But the small tub of red cherries were sold out too.  Lesson learnt, do not attempt last min baking during festive seasons.

Alcohol Free Orange Fruit Cake
Adapted from Wendy of Table for 2

450gm dried mixed fruits
200ml orange juice
2 heaped Tbsp orange zest (I omit as my son doesn't like)
250gm butter
150gm sugar
225 gm all purpose flour
4 large eggs

  1. Macerate all the fruits and zest with orange juice, overnight preferably.  I macerated the fruits for only 1 hour.
  2. Cream butter and sugar until light and fluffy.
  3. Beat in eggs, one by one, beating well after each addition.
  4. Mix in flour until well combined.
  5. Fold in macerated fruits and whatever juice that is remaining.
  6. Place batter into 7X7" lined/greased pan.
  7. Bake in a preheated oven at 140C for 1 hour 20 mins or until a skewer stuck in the middle comes out clean.

Monday, December 19, 2011

Sweet Watercress with Luo Han Guo Drink

Pardon my disappearance as I was away on a last minute trip to Perak, Malaysia.  It was so last minute that I wasn't able to book any hotel accommodation and had to stay with a relative.

The furthest we've traveled on a road trip to Malaysia was to Genting.  I didn't expect myself to agree to this road trip, which took us almost 8 hours from Tuas custom to Kampung Koh, Perak.  And we had 7 pax in a 6 seater car.  I remember very clearly DH requesting a road trip back to his parents hometown last year but I refused to compromise because the kids must be buckled up, thus having 7 pax is out of the question.  So how and why on earth did I agree to this?  Beats me...  Anyway, we didn't compromise on kids' safety as DD1 and DS2 squeezed onto one seat and buckled up too :-)

There is basically nothing much where we were, Kampung Koh, Sitiawan, Lumut, Pangkor and Pantai Remis.  BUT, it was a fruitful trip.  My urban kids had the chance to experience life @ kampung.  Having no toys but to self entertain with whatever natural things they could find (mainly seashells and rubber seeds).  With so many relatives there, we had the chance to visit their plantations and bird house.  It was truly an eye opening experience for all of us.

I'll blog more about our road trip when I have more time, there's so much to show and tell.  I love Perak!

Back to food stuff.  This looks like some bitter herbal drink but it isn't.  If you've been following me, you might have seen my Watercress with Luo Han Guo Soup.  But instead of cooking the savoury version, I sweetned it with rock sugar and it is another hit in my family.

It's a no-brainer recipe, just dump everything into a pot and boil.

If you like, you may add some agar agar powder/jelly powder and turn them into jellies ;-)

Sweet Watercress and Luo Han Guo Drink
500g watercress
1 Luo Han Guo (羅漢果, 罗汉果), smash the outer shell
2.5 - 3 litres water
2 - 3 dried honey dates (蜜枣)
rock sugar to taste (I used honey rock sugar)

  1. Wash watercress and cut into half. Rinse honey dates.
  2. Rinse Luo Han Guo and smash the outer shell.
  3. Add watercress, honey dates and Luo Han Guo in a pot with 2.5 - 3 litres of water. Bring to boil. Reduce to small flame and simmer for 1 hour. 
  4. Add rock sugar to taste. 
  5. Sieve and serve, either warm or chilled. 

Monday, December 5, 2011

Fried Shallot Oil (葱头油) - Microwave Version

Shallot oil (葱头油) is commonly used in Chinese cooking.  My Mom cooks this in her wok and each time she makes this, it is easily over a kg.  Imagine the peeling and slicing!  She makes bottles after bottles to give her children, and I'm definitley one lucky child.  I didn't know it was such a tedious chore until I try to DIY at home.  Slicing of the shallot makes me tear like nobody's business.  I googled to find some tear-free methods/tips and these are what I've gathered:
  • Place the shallots in the fridge or freezer for 30 minutes before chopping
  • Peel the shallots under running water
  • Use a wet chopping board and a sharp knife.
I've tried the 2 latter methods but they DON'T work.  Yet to try keeping them in the fridge though.

To prevent burning the shallot, stop cooking when the shallots turn slightly golden brown.  They were then left to stand for about 1 - 2 mins to cook on its own.

Do not discard the oil used to fry the shallot.  You can use the oil for cooking (stir fry veggie or fried rice or anything you can think of) or use it to fragrant a dish (congee/noodle soup).

Or simply drizze over some blanch vegetables with oyster sauce, yum! 

I like to slice them thicker because we (mainly the kids) eat it like a snack.  We like to bite into it to feel the crisp ;-) 

Fried Shallot Oil  (葱头油)
15 - 20 Shallot/small onions
Cooking Oil (I use sunflower/corn oil)

  1. Peel the outer skin of the shallots and sliced it thinly.
  2. Put the sliced shallot in a microwaveable bowl.
  3. Add enough oil to cover the shallot.
  4. Cook on High for 4 - 5 minutes.  Give it a stir and continue to cook for another 2 mins.  Reduce to Medium Low and cook for a further 2 -  3 mins, stirring in between.
  5. Stop when the shallot turns slightly golden in colour.  Do not cook till brown as the hot oil will continue to cook the shallot, resulting in very dark/burnt shallot.
  6. Let it stand for 1 -  2 mins to allow it to cook further and carefully remove the bowl from microwave.
  7. Drain fried shallot and leave to cool completely (do not leave them soaking in the oil as the shallot will turn soft).  Store in glass container and keep it in the fridge.  Do the same for the shallot oil.
Cooking time depends on your microwave and the amount of shallots used.  I'm using Sharp R888.

Wednesday, November 30, 2011

Bangkok Kaya Cake

After a good break to Taiwan, I'm back to face reality.  We were on a Free & Easy holiday, that means alot of prep work to be done, from booking of plane tickets, itinerary and accommodation.  And just a week before our departure, DD1 developed a high fever of 40.4C.  With her fever, I kept her home and she had to miss 2 papers of her final year examinations.  I just couldn't take any risk since she wasn't in a good state of mind to take her exam, might as well keep her home.  However, I was taking another risk, worried that she might not end up in the top class since her final year exam results will be computed based on her mid-year exam.  The first thing I reached Singapore was to text the teacher to find out her results :P  I'm thankful she maintained her standard and will be going to the better class next year, but on the other hand, I fear she might not be able to catch up in the "elite" class.  Being a dawdler, she needs to put in more effort to improve her attitude in learning.  I can only wish for the best.

I'm thankful to my dearest friend, DO, who joined us in this trip.  She is my best travel companion.  Our very first trip was to the USA, and that very trip has proven that both of us can travel together.  It is not easy to find a compatible travel companion.  DO is not calculative and easy-going, especially not fussy on meals.  She has joined me in a few other trips to ANZ, including my honeymoon.  Yes, you've heard it correctly, honeymoon.  Prior to my wedding, she has joined me on a few occassions to visit DH in Australia.  And the interesting thing is, DH and her behaves more like a couple.  I couldn't cook then, so with her presence, she became our chef.  As most shops are closed at 5pm in Australia, we usually prepare our own dinner in the rented service apartment.  At the supermarket for grocery shopping, DH and her walked 2 - 3 metres ahead of me, discussing what to buy for dinner, what dessert, drinks and snacks.  Me?  Pushing the trolley behind them, like a typcal maid hahaha!!!

Due to our holidays, we had to celebrate my Mom's birthday earlier.  I thought I was prepared but I was wrong.  With the trip co-ordination and DD unwell, I was not in a good condition and took things for granted, thinking that my pantry had all the stuff I need.

My last frosted cake was back in April, I made a Nutella Chocolate Cake for DH's birthday.  Thereafter, all other birthday cakes were either ice cream cake or jelly cake.  Again, for Mom's birthday, there was no intention to make a frosted cake.

A friend told me about Bangkok Kaya Cake, I thought this cake was from Thailand but I was wrong.  I think it originated from Malaysia.  It is basically a sponge cake layer, plus a layer of coconut agar agar (kaya) and a 3rd layer of coffee agar agar.  Anyway, I was given this recipe but just didn't have the opportunity to make it.  And with Mom's birthday in mind, this is it!

I'm a sucker for chiffon cake so again, I used my regular chiffon cake recipe for the cake base.  Was planning to make a pandan chiffon cake, followed by a white layer of kaya, then the coffee layer.  But I realised I was left with only 2 packets of skim coconut milk amounting to 500ml, and this was barely enough for the kaya layer.  There goes my pandan cake...  change to Plan B, use milk instead of coconut.  But I have nil milk at home too!  It was 4pm the day before celebration and there was no time for last min shopping as I had to prepare dinner.  Left with no other options, I just had to make do with water.

Preparation was relatively easy, bake the cake, set aside to cool while preparing the coffee layer.  While the coffee layer is left to set, prepare the kaya layer and finally place the cake layer on top, chill in fridge and job completed.

It was getting late so I couldn't be bothered to slice the cake to desired thickness. Insufficient ingredients left me with a thin kaya layer, but what the heck. Most importantly, it was well received at the celebration.

I've not tasted an authentic Bangkok Kaya Cake so I can't comment if this is like the real thing.  What I can say is, my nieces and nephews asked for subsequent serving and SIL DL asked to pack the balance home :-)

Recipe later...

Friday, November 4, 2011

Lotus Roots with Cranberry Beans Soup

I'm a person who don't like confrontation.  But if need be, I'll do it protect myself and/or my family.

Of late, I've been getting nasty comments in my blog.  I might have stepped onto someone's toes ever since I blogged about the life of a SAHM.  I have received a few not too polite comments in my blog.  Besides blog, there was also some unpleasant instant messaging exchange with a friend.  To quote in general, the comments were "not everyone is interested to know the life of a sahm or to put themselves in my position".  Yes, I can fully understand and accept this fact.  But these people forgotten that this is MY BLOG.  If you don't like reading my posting, a simple solution is, don't visit me.  And to think that such similar remark came from a close friend, I felt disheartened.  No, I'm not angry with her, but just didn't expect something like this to come from her.  Anyway, life goes on and I still value her as a friend.

So, what's cooking?  This is a frequent question that pops up in my msn/skype.  I wonder what's my cooking got to do with you?  I'm not inviting you over for dinner so why ask for the sake of asking?  Hmm...

Anyway, just to share one of my favourite soup, Lotus Roots with Cranberry Beans Soup.  I love the nutty taste of cranberry beans.  I don't cook with peanuts for children under 5 years of age so I replaced peanuts with cranberry beans and I think the soup taste equally good too!  Alright, confession time, I didn't create this soup, I learnt it from Sis C.

Look how beautiful these gems are!  And they taste great too!  (my kids don't like the cranberry beans though they don't mind drinking the soup).

My little helpers at work (this pic was taken in Aug 2009, DD3 was 1.5 years old then).  I like to get them involved in the preparation to make them feel useful :-)

Lotus Roots with Cranberry Beans Soup
300g pork ribs
1 large or 2 medium section of lotus roots, remove skin and cut into slices/chucks
250g - 300g cranberry beans/shell beans, shells removed
10 - 15 pitted red dates
5 dried scallops (optional)
1 dried cuttlefish (optional)
1.5 - 2 litres water
Salt to taste

  • Blanch pork ribs with boiling water.
  • In a pot, bring 1.5 litre water to boil and add all ingredients (except cranberry beans). Using medium fire, bring water to boil again and cook for 10 - 15 minutes, reduce to small flame and simmer for 2 hours.
  • Add in cranberry beans and let it cook for another 30 mins - 1 hour.
  • Add salt to taste before serving.

Monday, October 24, 2011

Marshmallow Jelly Cake

I've not baked a layered birthday cake for a long time.  The last I made was back in April, for my birthday (oops, not posted yet :P).  2 months ago, we celebrated DS2's 6th birthday.  Feeling lazy, I decided to just make him a jelly cake.  When it comes to jelly, my children will never say no.

This recipe was shared by Baking Mum back in 2006.  With no baking experience then, this recipe caught my attention immediately and I've made it on several occassions.  I've not made this in recent years but with a pack of marshmallow (intended for fondant making) that was sitting on the shelf for the longest time, a wise decision was made to clear it off.

If I were to make this for DD3, her choice of fruit will be strawberry.  For DS2, he loves pineapples so the answer is obvious.  With only raspberry and strawberry jello at home, I was praying really hard that my trip to the local supermarket wouldn't be a wasted trip.  Thankfully not many people appreciate pineapple flavour jello hahaha...

With my previous attempt on jelly cake, I didn't wait long enough for the filling to set and ended up with a messy looking cake.  So with this cake, I told myself to be patient and waited for 3 hours before pouring in the jello.  I've not been lucky with jelly cakes but I did better this time round.  Not too messy and only 1 pineapple floated up.  There's still room for improvement ;-)

Got the girls to help prepare the cake for their dearest brother.  They were busy rolling away the biscuits with my rolling pins.  DD3 tried all methods and finally decided that hitting the biscuit is the easiest.

Looking at the recipe, preparation of this cake is relatively easy.  Aunty A taught me to arrange the fruits on the fillings before chilling to prevent the fruits from floating into the jello layer.

Although I've made this a few times, I made a big blunder.  I didn't melt the marshmallow completely as it seem to take forever to melt!  I cooked it over the stove, stood there for almost 30 mins, stirring constantly to prevent burning.  But time is running out as I need to prepare dinner.  Seeing that 70% has melted, I turned off the fire and went on to prepare the cake.  Now that explains why the filling looks lumpy.  Maybe I'll cut the marshmallow smaller before I melt it?  Or melt it over double-boiler?

Since my kids love jelly, I doubled the recipe for the jelly layer and used up a pack of jello instead of 1/2.

Not the best looking cake but my kids are happy.  Definitely going to make this again.

200g digestive biscuits
80g melted butter

Marshmallow filling
150g marshmallow
280ml  UHT/full cream milk
200ml dairy whipping cream
2 tsp gelatin + 20ml milk

Jello topping
1 packet of pineapple Jello
400 ml of water
4 tsp of gelatin

  • Crushed digestive biscuits and mix well with melted butter. Press into a 8” tin. Arrange some cut pineapples on the biscuit base.  Refrigerate for later use.
  • Bloom gelatin with 20ml milk, let it stand for 5 -  10 mins.
  • Put ingredients for marshmallow fillings (including gelatin/milk mixture) into a pot. Boil over small fire until marshmallow are melted.
  • Cool marshmallow filling slightly and pour into the prepared baking tin with biscuit base.
  • Arrange cut pineapples on top and chill in fridge for 3 hours until slightly harden.
  • In the mean time, boil jello ingredients until dissolved.  Leave to cool slightly.
  • Remove cake from fridge and pour the slightly cool or cool Jello on it. Return to fridge to chill.
  • Cut into small pieces to serve.

Thursday, October 20, 2011

Tampines Eco Green - Part I

Some months ago, we read about this new park, Tampines Eco Green, on our daily newspaper and I decided that we should bring our kids there one day.

View from across the road.

Address: Junction of Tampines Avenue 9 and Tampines Avenue 12

An introduction to Tampines Eco Green.

Entrance to the park

The DOs and DON'Ts but not many abide to it as we saw a few visitors walking their dogs in the park.

This park uses recycled materials in its benches, signboards and bird hides.

Within a few minutes walk from the entrance, we saw a group of photographers , waiting patiently to capture their best shot.  We were trying to peep but couldn't as we didn't want to obstruct the photographers.  Seeing I have 3 curious kids, a kind man passed me a branch with two little creatures on it.

The attraction?  Rhinoceros beetles!!  This is an eye-opener for me as I've never since one like this before.  According to the man, male rhino beetles have horns, the females don't.

Here's the female rhino beetle.

Photographers busy at work (the man on the right was the kind man I mentioned).

It is easy to spot butterflies and dragonflies in this park!

More signboards in the park

Lovely flowers in the park, don't ask me what they are, I don't know.

DD3 got tired after walking and requested to be carried.

DS2 and DD3 behind a Bird Hide, trying to spot some birds but none in sight.

Daddy spotted a butterfly and was explaining to DD3 how butterflies feed themselves.

I like how they make use of the recycled materials to make directional signboards in the park.

DD3's sandal was slightly big and it dropped off when she was trying to catch up with her siblings.

Then she decided she should just walk barefoot and leave her sandals behind :-|

I don't own a DSLR but I'm happy my Canon IXUS95 is able to capture some nice shots.  Not too bad for a dummy camera ;-)

PS: I just bought my DSLR at the beginning of this month!! Yippy!

Saturday, October 15, 2011

Castella Cake/Kasutera

I must thank all my readers for leaving a comment here.  And I'm glad some of you broke your silence just to share your personal experiences. 

I am doing fine, so please don't worry about me. The reason I published the SAHM post is simply because sahms are often misunderstood by many. With my personal experience sharing, I hope to give working people an insight of the life of a sahm.  We might seem like we have lots of time, with no reports to run, no meetings to attend, and no deadlines to meet.  But we have our own commitments too.  I'm not upset over my friend's remark, just irritated.  I just want to remind her that life as a sahm is not what she thinks.  She is fortunate to have her parents taking care of her kids, and at anytime she needs to go on a date with her hubby, her parents are always there for her.  To me, I don't care a damn about how she lives her life and how blessed she is.  I just live mine the way I choose it, with or without support from relatives.  I've come so far all by myself, and I don't get demoralise with her remarks.  So, yes, I'm feeling good and definitely not going to get miserable over this :-)

Back to some "serious" postings.  This Castella Cake was a hit  back in 2009.  I've always wanted to try baking it but I've read and understand that this is a very delicate cake.  Being a beginner in baking, I procrastinated and finally found my guts to make it last Dec.

The texture is soft and light, however I wasn't able to achieve the "poreless" effect despite using low power on the mixer.

Not too well done on the skin too, the "pores" were too obvious.

Feeling adventurous, I made another batch using brown sugar.  Nice!  But again, still couldn't achieve the nice appearance.  Nevertheless, they tasted great and my kids love it.

Castella Cake (Japanese Honey Spongecake)
Recipe adapted from Baking Mum
Method adapted from Just Hungry with slight modifications

5 large eggs
170g granulated sugar (I reduced to 140g)
200g plain flour, sifted twice
1 tsp. vanilla extract (I omit)
100ml milk, at room temperature
4 tablespoons honey
6 tablespoons canola oil

  • Cut the parchment paper so that it's large enough to fit the bottom and sides of the cake pan with a little excess. Fold it in until it completely covers the bottom and sides, leaving a it hanging over. (To make it stick to the pan, smear a little butter or shortening on the pan first.) Sprinkle a little sugar over the bottom, on top of the paper.
  • Fill a pot with water and bring to a boil, then turn off the heat.
  • Heat up milk, add honey and mix well.  Set aside for later use.
  • Break the eggs into a big mixing bowl and whisk on lowest setting on your mixer. Add the sugar gradually. Start whisking this while holding the bowl over the pan of hot water. As soon as the mixture feels lukewarm to the touch, take it off the water and continue whisking. If it cools down again, put it back on the hot water pan to warm it up.  Beat till ribbon stage (pale and extremely thick, you should be able to write your initials on the surface of the batter with your whisk, and they should stay there for a few seconds before it disappears)
  • Add the flour in 3 - 4 batches and mix till there are no pockets of flour. Next add the milk/honey mixture, beat it well. Last, add the oil and make sure it is incorporated into the batter thoroughly (I used Baking Mum's method in this step).
  • Pour the batter into the prepared pan.  Bake in preheated oven of 170C for 10 mins, reduce heat to 150C and bake for another 35 mins or until a skewer stuck in the middle comes out clean.
  • In the meantime, mix together the 1 tablespoon of honey and a little hot water, to make a glaze.  As soon as the cake is out of the oven, brush the top with the honey-water mixture.
  • When the cake is cool enough to handle but still warm, lift it out of the pan, paper and all, and put into a plastic bag. Seal the bag and put into the refrigerator, for at least several hours. This step is critical to ensure the kasutera has a moist texture. If you let it cool to room temperature before putting it in the plastic bag, it will end up a bit dry.
  • To serve, use a very sharp knife to make clean cuts.

Tuesday, October 11, 2011

Simple Milo Cake

I saw this really simple recipe and with a tin of Milo left untouched, baking this is a must.  Some forumers tried and said the taste was mild and made suggestions to add cocoa powder in addition to Milo.  I added cocoa powder and used chocolate milk.

Topped with some cocoa powder and chocolate chips, hoping to make the cake more flavourful.

Soft and moist but slightly chewy texture.  My kids love it and I hope you will too :-)

Simple Milo Cake
Recipe seen here, adapted from here


1 Cup Self raising flour
1 cup sugar (I used 3/4 cup instead)
1 tsp vanilla extract (I omit)
3 tbsp sunflower oil
3 tbsp milo powder
1 tbsp cocoa powder
1/2 cup chocolate milk
2 eggs

  • Beat all ingredients together till well mixed.
  • Pour batter into  7" x 7" pan (lined with parchment paper) and bake at pre-heated oven of 180 degrees Celsius for 30mins or till skewer comes out clean.

Friday, October 7, 2011

SAHMs = Tai Tai (太太)?

This was first drafted back in February 2010.  Yes, that is 1 year 10 months ago.  Being lengthy, it took me a  long time to organise my thoughts and when things got busier, I totally forgotten about this until I saw HHB's posting here.  What's past is past so I was hesitant if I should post this.  I mean, I tend to take things easier now, not as easily agitated as before.

With my recent encounter with a working mom who is also a weekend mom, I've decided to go ahead with my posting. I hope that through my sharing, working class people will know the life of a SAHM (stay-at-home-moms), typically those with no extra pair of hands.

We do not wish to be taken for granted, neither do we like to hear sarcastic criticism, especially from people who know us.  Being a homemaker is no easy feat, so please give us your support and encouragement.  Although we are not directly contributing to the society, we are contributing at home so that our offsprings will be able to contribute to the society when they grow up.

So please bear with me as this is definitely a lengthy post.

And I just updated this in my FB
"You need to BEEN THERE DONE THAT to understand the predicaments that SAHMs are going through, else shut your trap as no comments are appreciated."

Thoughts dated: Feb 2010 - Feb 2011
Put yourself in these situations:

  • Your two year old toddler is awake and she asks to be nursed.  You have another school going child to attend to.

  • You are almost late for school but the kids are playing and took forever to finish their breakfast.  After shower and all dressed up ready for school, while waiting for the lift at the lift lobby, one child needs to poo.

  • The dog is paper-trained but it is advisable to walk the dog at least twice daily as the nature of your dog is hyperactive.  Again, when you're all ready, your two year old toddler poops or refuses to walk the dog simply because she is very sleepy/cranky and wanted to take her nap.

  • A visit to the local supermarket for grocery shopping with a two year old in tow.  The cleaner with the cleaning machine approaches, creating a noise louder than a vacuum cleaner.  She freezes and refuses to walk until the machine is out of her sight and hearing.  Else she wants to be carried as she's afraid, and when she's in your arms, she clings on like a koala, without any moment of relaxation.  You have a full load of items in your shopping basket.

  • At the supermarket: your two year old is happily walking around helping you pick up fruits and vegetables.  A good educational trip but you have to ensure she doesn't drop the perishables, nor poke her fingers into cling-wrapped food, and be certain there are no extra food in your shopping cart.

  • You are at the supermarket and just when you finish making a payment, you child tells you she needs to go to the loo.  You have a trolley full of paid merchandise.

  • It is time to prepare lunch but your toddler needs a nap .  After putting her to bed, you are on 5th gear mode and work doubly fast to be on time to pick your son from school.  When it's time to fetch your son, your toddler is still napping.  You had to either carry the toddler up, praying that she continues to sleep or wake her up.  A cranky child awakes.

  • When your son returns from school, you are in the kitchen serving their lunch.  The 2 kids are left to play by themselves.  Peace.  Suddenly a child wails.  With your hands full of lather (or perhaps cleaning up the fish that you are planning to steam), she clings onto your thigh and wants to be carried.  Your dishes are half-done, meals uncooked.

  • Food is served.  Kids enjoying their food while you wash up the dishes in the kitchen.  You heard giggles and laughters, next comes the squabbles follows by a dropping bowl/spoon.  You walk towards the children to receive your welcome gifts.

  • Your eldest child is back from school. On most days, she stays back for lunch in school. She has 1 -  2 hours to complete her school work and learn her spelling (both English and Mother Tongue). Your toddler is asking for her nap again. When she naps, it's time to prepare dinner. When she wakes up, it's time for their 30 minutes (minimal) outdoor activities. Back from outdoor play, dinner after shower.

  • Your mobile phone rings.  You receive a call from your eldest child school.  Your child is either sick or there is no school bus for that day.  You have to lug 2 young children to your eldest child's school.  Worse if your toddler is taking her nap and you have to wake her up, cranky.  It is a mere 10 - 15 mins walk but with 2 shorter legs, it takes 20 - 25 mins.  Sometimes you tend to walk faster as you are hurrying, the poor kids have to run after you, panting.  Late dinner.

  • Fruits after dinner is a routine.  While kids are having their dinner, you wash up the dishes and the stove.  After brushing their teeth and sending them to bed, you take your 3rd shower of the day.  Then it's time to do the laundry.  By the time you are done with laundry, it is past midnight.

  • Sweeping and mopping the floor is a daily affair.  You allow the kids to mess up during play but when they are done, they need to pack up.  Reminders given but no action taken.  House is constantly is in mess.  Remedy, you help them to pack but the toys don't go back into the toy basket, they go into hibernation ie storeroom.

  • Your husband is on an overseas trip again but you have forgotten to think/miss him.  Totally completely exhausted by the end of the day.

  • You sleep 4 - 6 hours daily.

  • Your hair needs regular trimming (3 - 4 weeks) to maintain the style but to go to the hair salon, you need to lug either 1, 2 or 3 kids.  You end up visiting the hair salon every 4 -  5 months, and that is already a bonus.
Thoughts dated: Jun 2011

I'm not saying I'm a capable woman, neither am I a superwoman.  I am in this situation because I am a SAHM.  I'm left with no other options but since I'm one, I am trying my utmost best to be a good mother and a good wife.

As far as I'm concern, it is infuriating how people label SAHMs as 太太 (pronounced as tai tai) or "free" ie nothing better to do. I get loads of such comments from friends/acquittances/relatives.  Just a couple of months ago, I was sharing with a relative that DD1 had been eating gingerbread man, pancakes, mantou as meals in school.  She commented since I'm a SAHM, I should deliver homecooked lunch to school.  If she is a SAHM, she will definitely deliver meals to her children.  Blah blah blah....  Me being me, I rebuked and shut her off.

I'm sure every parent wants to provide the best for their children.  But if you are in a least favourable position, do you have the luxury to do that?  If you are not, you will have to seek the next best alternative.  For me, it will be educating DD1 that eating these on a daily basis may deprive her nutrient intake.  I cannot be sure if she listens but that is the best I can do, at least for now.

Although we have no nasty bosses, no reports submission, no lengthy meetings, no irritating colleagues, we still have our own deadlines.  SAHMs has no annual leaves, no off paid leaves, no medical leaves.  We do not have time to skive in our job, not to mention there is no proper lunch break.  I remember I used to go for coffee breaks with my fellow colleagues, including my boss.  Or gossiping about the latest artiste/celebrity at colleagues' workstation/cubicle, etc...

Of course, if you are talking about a SAHM who doesn't need to do marketing and cooking (these 2 are the main killer!), it is an entirely different story.  Even for a SAHM with a domestic helper/staying with parents/inlaws, I'm sure they are busy in other ways.  Some homemakers are busy chauffeuring their kids around, and this is definitely time-consuming.  And for some, they spend time on coaching and that is very draining too.

Finally, for those who know me in person, I know you are reading my blog.  I'm telling you this for the last time.  I'm offended, annoyed, irritated if you've labelled me as a 太太.  Don't start a conversation for the sake of having one.  Like what I've been telling my kids, if you have nothing nice to say, please keep your comments to yourself.  But of course, if you can do what I do and still have excess time for shopping or whatsoever gatherings, I'm giving you the entire right to label me as one.  Call me petty, I don't care.  Period.