By FARIDAH BEGUM
It takes every individual to realise that they have to do their bit to keep society together.
LIVING in the city often makes us behave individualistic and the inborn traits of wanting to assist or gather friends and family together become a distant memory in our lives.
Looking back a decade or two ago, the society we live in today is far different from the one we had then.
Even the lessons learned in school are different already!
What happened to the lessons in giving a helping hand, a friend in need is a friend indeed and so many more phrases that we often had drilled into our heads in school.
Gone are the days, I think, when all of us would rally around friends, good times or bad times, get together and visit one’s home instead of making plans to meet at shopping malls such as these days.
We were often invited to meals at either homes, no matter how meagre the offerings.
It is rather sad that we do no more than argue over matters that don’t even cause a dent in our lives, or even allow political differences dictate who our friends are and who aren’t.
The thought, for some, may be a little mushy but hey, when all is said and done, who do you call for hope, encouragement and support when you know your life is somewhat hanging in the balance.
Friends and family are important components in our lives and we should never forget to give thanks for their presence. No matter how bad or how difficult life is, they will help you get back on your feet and give you the hand to help guide you out of your misery.
Right now, as we speak, there are many around us who could benefit from a simple smile and a good conversation from any of us. There are many friends who have lost their jobs and perhaps, in some cases, on the verge of losing the only source of income they have.
It would be good in our own way for the lucky ones to strike out and assist in any way possible. If you are cooking, why not share a dish or two of your meal with the neighbour who is going through some hard times.
Their thanks is reward enough and such good thoughts when collected make our lives happier and more fulfilling. Try it. This is not idle talk as I often do this and feel good about the positive vibes that I collect.
On a chirpier note, I would like to highlight an e-mail I received last week from G.S. Chng.
He said: “Hi, just to let you know I compile all your recipes and cook them for my wife. I find them easy for our hectic lifestyles where coming home in the evening means not cracking our heads on what to cook but we can just browse through the clippings. Great stuff! We are Malaysians after all and the foods just taste so Malaysian.”
Thank you, Chng, for your vote of confidence and for trying those recipes out.
Yes, life has become a little more hectic and despite the fact that we spend very little time at home, we still would like home-cooked meals on the table but in as little time as possible.
This week, I respond to Chng and many others who would like quick, cheap and nutritious meals.
Bon appetit to all, a great fortnight ahead and don’t forget to send over some food to your neighbour next door. Keep friendships going for a more peaceful and happier existence.
Faridah Begum believes life is about sharing and food is a great catalyst in this direction.
Sardine in a Real Hurry
Ingredients
1 can of sardines (425g)
3 tbsps tomato ketchup
2 large onions – cut into rings)
6 bird’s eye chillies
1 tablespoon cooking oil
Method
In a wok, heat the cooking oil, add the sardines and the tomato ketchup.
Let it cook on a medium flame.
Stir occasionally to prevent the sardine and gravy from burning and sticking to the wok.
When the sardines are cooked for about five to six minutes, put in the onions and chillies and let the dish to continue simmering until the onions are soft. Serve.
Simple Spinach
Ingredients
300g spinach – cut into 3cm lengths and washed
3 shallots – finely sliced
3 red chillies – broken into small pieces
1/2 tbsp cooking oil
Salt to taste
2 tbsps coconut cream – made up with water to make 1 cup of liquid
Method
In a wok, heat the cooking oil and saute the dried chillies and onions. When soft and fragrant, add the spinach and cover to let the vegetable soften. After a minute or two, add salt to taste and coconut milk. Cover and simmer for about five minutes. Dish out and serve.
Udang Masak Lemak
Ingredients
1kg tiger prawns – cleaned and deveined (preferably with the shell on)
Blend together:
6 shallots
2 clove garlic
1cm galangal
3 stalks lemongrass
8 bird’s eye chillies
2cm fresh turmeric
1 turmeric leave
3 pieces of dried tamarind rind (asam keping)
Salt to taste
3 cups thick coconut milk
1 cup water
Method
In a pot, place the blended ingredients, turmeric leave, coconut milk and water, with salt and dried tamarind pieces.
Cook over a low flame until the mixture comes to a rolling boil. Stir for a few minutes.
When the mixture thickens a little, add the prawns. Switch off the flame once the prawns are cooked. Serve.
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