Toyomi on Holiday

My tiny rice cooker was found unresponsive today. No light no sound.

This means I had to cook without a rice cooker. It was also getting a little boring frying so much things. So at a moment's notice, I zipped to the market down stairs and grabbed:

1. Tanghoon (cellophane noodles)
2. King Oyster mushrooms
3. smallest packet of "raw fish"
4. smallest packet of pork

I had only 1 hour before wifey returns home.

so very Singapore, here is cheaper better faster !

Like an architecture project or the lack of it, I lined them like 4 components after removing the bones.

The selected pan for steaming was smeared with oil and soy

At first it looked like a promising performance art theater but then it became functional.

BENTONG GINGER was sliced and later, eggplant and carrots.

Splitting the carrot like wood chucks allows the carrots to be steamed more efficiently.

like an over zealous real estate developer all elements were squeezed into the tight space including butter ala Peter Eisenman

The other pan was for the pork looking like an arts centre with a green roof. (Seasoned with ginger, salt, garlic and coriander)

Both were shoved into the steaming oven and blasted off.

after blasting steam for 15 minutes, it looks that same except for the temperature it emits. (the joke is in the pictures)

during steaming, Tanghoon was being boiled. It is plunged into cold water when cooked to keep the transparent look.

the leafy vegetable was simply boiled with salt and oil

Meanwhile, the King Oyster Mushrooms were cut to accentuate its largeness

It is placed in a sieve over boiling water for steaming. This way the mushroom will not be too wet. A little bit of oil was added so that the sprinkled salt will stick to the mushroom.

 Cooped up like an astronaut. Can you hear me Major Tom..............

After steaming it looks the same but has a firm texture of abalone. Even tastes like abalone.

The vege is then curled into a roll. why? because you can.

 Can !

Concurrently, (another real estate developer word) the sauce for the Tanghoon is made comprising of oyster sauce, white vinegar , soy sauce, coriander  and hot water.

This was a test drive combination of Tanghoon and Sauce. I realized I should have just cooked the Tanghoon and sauce only !!! (Maybe add Khong Guan biscuit on the side and everyone would still be happy)

So there  ! An over achieving under appreciated act of anti-frying. Over worked, over escalated sense of being ala real estate developer! Still, cheaper better faster (and raw fish)

However, everyone lapped it up yet unbeknownst.