That day was especially meaningful for me because I was also in the papers! “Shirley occupied half the page in Straits Times!” shouted my good friend, Doris. She was more excited than me and posted the newspaper article in Facebook!
That morning, I was inundated with phone calls and smses etc. Friends and ex-colleagues whom I’ve not contacted for a long time, suddenly “appeared” out of nowhere. It was a nice feeling indeed!
I was thrilled and at the same time nervous, when I found out that the Straits Times team was coming to my home to interview me and try my cooking. The reason I was nervy because the stuff that I would be cooking for them mustn’t be published before. Gosh! That was really tough, as most of my signature dishes were already in my blog.
I like the challenge though, to come up with something completely not in the market. I wanted to do something unique and different, fit for all races and ages.
A brilliant idea popped up! Yes, I’d use Chinese herbs in my cooking. No, I won’t be making tonic. Instead, I’d be adding them into my dish; something not commonly prepared. I wanted to use – Dang Gui. English name: Chinese Anglica Root, which is a blood tonic. To pair with Dang Gui, I’d chosen Wolfberries, which is known to promote good eye-sight.
I already had in mind what to make. Off to the supermarket, I bought Egg Tofu, Broccoli and Shimeji Mushrooms. I started creating a dish out of these ingredients. Coincidentally, we’d guests over for dinner that night. So it was perfect for a food-tasting session. The outcome was unanimous, everyone loved the new creation! Too bad we didn't take any pix; we were all too engrossed in our catching-up. The pix below was taken from my 3rd attempt, a mini version for a friend's birthday after the team came.
I was ready for the big day. The Straits Times team came to my home, watched, photographed and recorded my every move. It was a nerve-racking 2hr+ of interviewing and food-tasting. Thank God they liked what they saw and ate, and gave it a nice header "The Art of Pretty Food"!
I’m really happy with my latest creation "Egg Tofu Wreath With Dang Gui", fresh from the oven. It’s not found in any cookbooks nor restaurants, anywhere in the world!