The soup saga + 花生根

I am currently living a massive contradiction, and I need to vent my frustrations.

Sinseh says lil’ one’s body constitution lacks water. Water that comes from normal water intake is not sufficient, her diet needs more soup, porridge. Hearing this, lil’ one cannot become any more ah-ma than this! 😂

So, being the good mother, I made an attempt to boil more soup for dinner. The verdict? It is absolutely exhausting. I also face the reality of my tiny kitchen situation. 

Beginning with THE FRIDGE CRISIS :  My fridge and freezer are way too small. I can't just buy a mountain of pork bones to stock up. Sheng Siong is just right across us, but they only import Australian pork 🤨. Which means I need to make a weekly trip to NTUC after my Fight-Do to get the Malaysian pork. And once I do my grocery there, it also means I can’t visit mom with frozen things in the car. 

Next THE DISAPPEARING ACT : Every time I start with about 1.6 litres of water, it boils down to just enough for this ah-ma and ah-pek (hubby)

*😈thoughts* Then this good mama can be a bad evil mama too. Can I just dunk her into the baby pool outside our PES and make her drink that? It's just pool-chlorinated water mixed with a little urine, right? Perfect hydration! 🤣

In all seriousness, the entire process is just a massive hassle. It's a whole pi-ling-pa-lang drama in the kitchen-soaking the ingredients, cutting other ingredients, stir-frying other dishes, monitoring the pot (and if I'm unlucky, dealing with a dirty, boiled-over stove when I had my back turned) and then the inevitable aftermath.

The worst part? When dinner ends, the rest of the family just disappears to the living room or their bedrooms to relax. Meanwhile, I am left alone in the kitchen to clean up the war zone. No maid, no helper, just me. It is incredibly tiring to cook a whole meal, only to realize all that soup effort was gone in exactly ONE MEAL!

Debating if freezing soup will ease my job?

I considered making single-portioned soup cubes ahead of time coz sinseh advised daily nourishing soups especially on days leading up to her exams. But cooking a tiny daily portion—like a quarter of dried squid and 2 lotus root slices with 6 peanuts and 1 piece of pork bone—every single day is exhausting. Having ready cubes makes it easy to keep her hydrated on takeout days without burning me out.

My other concern about freezing soup

1) Oh, please don't tell my 妈妈 but she will nag at me nonstop about how eating frozen food causes 生风. Then she'll start comparing us: 'If I can do it by cooking fresh food for family daily, why can't you work harder for your child? Poor lil’ one is already so skinny don’t make her fall sick.” 

She needs to understand that not all hours in the kitchen are created equal. If you have ever spent 2hrs sweating over a hot stove feeding a family of fussy eaters, you know exactly what I mean. It is hard to put a proper meal on the table for four. When she cooked for us in 2hrs, we ate everything. The math just doesn't add up. That’s why I always felt cooking for my family is not out of love but an exhausting chore.

2) I’m sure TCM discourages bulk cooking and freezing food. I should ask our sinseh when we see him. I just hope he doesn't scold me! 😬

Something to read 

Problems I will face if I freeze soup

Let's be honest: we've all fallen down the Instagram bulk cooking & block-freeze rabbit hole. You know the videos I'm talking about. A serene creator effortlessly tucks stacks of silicone mold into a freezer that looks entirely empty. It looks so organized but where is their actual stuff? Coz it’s a battlefield when I open my fridge/freezer 😂. The freezer icepack that is meant for First Aid might be the cause of my injury 🤭. I mean, they’re Instagrammers for a reason, if I ever show myself walking in my small kitchen in one step to my fridge open it to put something inside …. Instantly my followers and ratings will drop 🤣. Well, just to freeze the plate of carrots, I had to move things around to ensure that it doesn’t topple when someone opens the door.

Oh, and can we talk about their HUGE fridge-freezer situation? Coz they have a 4 door model, they can easily segregate and organize everything into dedicated freezer drawers. Meanwhile, I'm here with my 2-door fridge, playing a game of Tetris (or should I say Jenga) trying to shove everything into one basic rectangular box freezer. I can play Where’s Wally with my freezer too! 

See! It’s the Instagrammable freezer. This is one side of a 4-door fridge. And anyway who stacks their cubes this way? It’s just for the photo op. Even if I had vacumn sealed my soup, I still don’t have that much space! 

You sure that’s the freezer? Or the fridge? You mean that’s all they have in their fridge? I need to put my ketchup, chilli sauce, oyster sauce, jams, butter, drinks, vegetables. They’re all missing in this fridge 😂

If that’s really their freezer then how big is their fridge? Whatever it is, this section here is even bigger than my fridge. Or maybe that’s their second refrigerator. I have some friends who have two at home. 

Years ago I was so inspired and wanted to organize my fridge and freezer this way. But reality doesn’t work out this way. 

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One day, I decided to test it out. I bought a single pack of peanut roots for lil’ one to try. I wanted to see if I could freeze the soup since she is the only one drinking it, and to see if she likes this better than the fresh peanut root soup 田七花生根 I used to brew for her.". 

12th Aug - using pork bones 

Total failure when I tried to freeze using this mold. My mistake actually, I should put a plate below to make the transfer to freezer easier. While this mold is easy to use, the ‘not so tightly secured’ thin cover makes me regret using this for liquidy stuff. It was alright using this for thicker pasta sauce and soups.  

 only that little soup was left - after the evaporation lost from cooking + spillage when trying to transfer mold to freezer.  Two bags of the soup left!🤭. I poured into ziploc bags and clipped it to the ice box, praying hard no one will knock it off when they open the freezer. Once it’s frozen, I will try to squeeze as much air out and wrap it tightly

Cooked the last pack on 18th. Can’t remember when I took the first one for her. FYI I don’t like to microwave food, always prefer to heat over the stove. 

Her comments on the soup. “Taste just like lotus root soup.” When I checked on the ingredients used for the lotus root prepack and peanuts root prepack there’s only a slight difference. She prefers the one I brew for her.

vs the peanuts root I brew for her. 

There’s difference between a soup and a medicinal brew

I need to bring out this point on dried peanut roots. What makes the “growth” works is the nodules and I hardly see them on the ones that came in the pack. I’ve purchased before from Shoppee dried peanut roots to try and didn’t like it. Firstly, I’m not sure how clean the sellers clean the peanut roots. Secondly, picture shows with peanuts 🥜 shells and all but it came looking like twigs

this is the fresh peanut roots I buy, I scrubbed every teeny corner with small brush until backache neck pain. Usually take me a very long time, 2-3hrs to clean. Have to wait for them to dry before I can vacumn seal. Usually I need to free up at least 6hrs doing this, that’s why I do in bulk. 

Time to be a good mama and try to find the fresh peanuts roots for her. 

Busy laundry day!

The washing machine's getting a real workout today! 

First it was che-che’s bedsheet and protector, then Fridays are the second assigned towel day for each week. Making use of the time she’s not in SIN I decided to wash her/their stuff toys. 

I used che-che’s clean, damp towel handy by wrapping up their soft toys, popped them in a laundry bag, and threw them in the wash. 

Had to wash in three batches with this bunch of toys. All using Simply Good’s laundry sheets. Just one more - Bubbles - that I will wash when these ‘satays’ are dried.

Switched on the laundry heater. Need to make sure all are dried completely for next day’s laundry. My laundry rack is also working hard. 

Bed Vacumn - III

开展咯! Used the new bed vacumn. 

Vacumned che-che’s bed first coz the laundry rack will not have enough space tomorrow to hang if I wash all 3 bedsheets and bed protectors. 

Not sure if it’s good sign that it’s green light the whole time I was vacumning her bed. It’s either the bed is really clean or there’s something wrong with the machine 😂.

Verdict :

1)  it doesn’t beat the mattress as hard as the previous one, or maybe the old one was wearing out? When the beating was vigorous the previous one, it was so loud on the Saturdays I have to vacumn the beds 😂. I like the new one coz my arms don’t vibrate with the machine 🤣 and I don’t get the tingling sensation on my left arm n palm (that injured arm). I have to use my strength to hold the machine down for the old one. But because I don’t hear the beating sound, psychologically I feel like Iris Ohyama didn’t do its job. 

2) because the handle is higher than the previous one, I don’t have to lean that close to the vacumn. No backache.

3) the ‘neck’ is movable so it’s less tiring for me. However it posed a challenge when I was vacumning the sides of the mattress. The ‘neck’ doesn’t lock in place so one hand has to press down on the base/plate. 

4) as the coverage is wider than my previous bed vacumn, I move lesser across the mattress. Usually I’d run the mattress thrice with the old vacumn, for this I can run the mattress twice. 

5) as for cleaning the vacumn parts, I shall check that tomorrow

A comparison between my old and new bed vacumn :

Which is better : 

Eczema : Coz of che-che’s eczema I always have to clean/dust her room more often than I clean/dust lil’ one’s room. Haha! Lil’ one will be heartpain if she knows about this. But I think I need to step up on vacumning che-che’s bed every week, everytime we change her bedsheet. I cannot follow my monthly schedule. Infact, ideally need to change her bedsheet twice a week. But she’ll complain lor … coz I only helped to change bedsheet & bed protector once for her - the time we moved in 🤣. She’s been doing it herself all these years coz it’s a struggle to handle her bed myself with no space to move the mattress out.

Day out with lil’ one

I love my daughter to bits, but after four hours of non-stop talking today, I am officially ready to wave the white flag! 😂 

Starting from the morning. Every Thursdays when it’s “self-study” day she’ll pretend and walk into the toilet just as I’m getting ready to leave the house for my Fight-Do class. Pretend to comb hair then look at me, pretend to hover around me. Then comes the sweet, high-pitched voice: "Can I follow you?" 🤣🤣As usual I always like to tease her and pretend the answer is no. 😬 But deep down, the real answer is always yes. I find myself wondering how many more of these moments we have left.The fear that most parents have when their young duckling starts to wander off the nest, so I’m soaking it in while I can.

On days when I don’t have sudden craving she gets to choose what she wants to eat, as long as she don’t make me drive crazy distance. She asked for Uncle wanton again, no complaints from me coz I don’t mind going back to my home turf. 

Ray was helping out at the stall today, last week was Jean. I ordered their fried wanton. I saw people ordering fried 水饺 and they look so deliciously tempting. I shall give it a try next time I’m there.

Here, lil’ one ordered an otah for herself but she felt her throat uncomfortable after just a few bites. Sigh… her sensitve tonsils.

It’s PSLE day 2 the road will be clear in Tembeling Road (Haig Girls), thus I took the opportunity to pick up the tonkatsu from Ginkakuji Onishi. OMG! I checked and the last time I went there was 8th Dec 24. 

Saw some interesting foodstuffs- (1) Morita Truffle sauce with shoyu. Che-Che loves truffles but I hesitated. What if she doesn’t like it? None of us eats truffle tasting stuffs at home. (2) Yuzu Ume puree (3) Yuzu vinegar [im getting this next time!]

More about Yuzu Vinegar :

The selected product is Marumoto Whole Pressed Yuzu Vinegar, a traditional Japanese drinking and culinary vinegar. 

Health and Wellness Benefits

Rich in Vitamin C: Yuzu contains up to three times more Vitamin C than standard lemons. This powerful antioxidant directly supports your immune system, protects cells against oxidative stress, and aids in collagen production for healthier skin. 
Fights Inflammation: The vinegar features citrus-derived compounds such as limonoids and flavonoids. These elements help target and reduce internal chronic inflammation. 
Fatigue Relief: Like many premium Japanese fruit vinegars, it contains organic citric and acetic acids. These acids assist the body in breaking down lactic acid, speeding up muscle recovery and easing daily fatigue. 
Aids Digestion: Consuming diluted vinegar before or after meals supports the gut microbiome, stimulates digestive enzymes, and helps regulate post-meal blood sugar levels. 

How to Use It

As a Beverage: Dilute 1 part yuzu vinegar with 3 to 5 parts water or sparkling soda. You can also blend in a spoonful of raw honey to balance out the sharp tartness. 
In Cooking: It serves as a bright alternative to standard rice vinegar or lime juice. Use it to craft vibrant salad dressings, gyoza dipping sauces, or marinades for grilled fish and white meats.

More about fig vinegar : 

Incorporating a premium Japanese fruit drinking vinegar like this whole-pressed fig vinegar into your daily diet offers several notable wellness advantages. The drink blends the inherent nutritional values of fermented acetic acid with the unique properties of the fig fruit. 

The primary health benefits include:

1. Digestive and Gut Health Support

• Enhances Gut Microbiome: The fermentation process yields beneficial organic acids and enzymes that encourage the growth of healthy bacteria in the digestive tract. 
• Aids Nutrient Absorption: The natural acetic acid stimulates stomach acid secretion, making it easier for your body to break down food and absorb essential minerals like calcium and iron. 
• Relieves Bloating: Drinking a small amount diluted with water before or after meals promotes steady intestinal motility, helping to alleviate indigestion and constipation. 

2. Metabolic Regulation

• Stabilizes Blood Sugar: Consuming fruit vinegar alongside or slightly before carbohydrate-rich meals is widely recognized for slowing down gastric emptying, which helps minimize sharp post-meal blood glucose spikes. 
• Assists Weight Management: Regular intake of dilute vinegar can encourage satiety (the feeling of fullness) and help optimize metabolic rate, assisting in natural appetite control. 

3. Rich Nutritional and Antioxidant Profile

• Potassium Infused: Figs are naturally high in potassium, a crucial electrolyte that plays a vital role in balancing sodium levels, regulating muscle contractions, and supporting healthy blood pressure.
• Cellular Defense: Artisan vinegars aged gently carry polyphenols and antioxidants derived directly from the whole fruit skin and pulp. These compounds combat everyday oxidative stress and help maintain healthy, clear skin. 

As usual, was just there for tonkatsu but I ended up buying two other unnecessary things. Togarashi is not considered unnecessary as I had used up the last bit recently.

About the mushroom salt :

The highlighted product is Aranami Samurai Shiitake Salt, a premium Japanese seasoning developed under the supervision of Chef Teiji Nakajima from the Michelin-starred restaurant Shinjuku Kappo Nakajima. It infuses fine Ako sea salt with the deep, savory umami flavors of Eastern shiitake mushrooms and dried kelp.

Because it contains high concentrations of natural umami, it should be used primarily as a finishing salt rather than for heavy cooking. 

Best Ways to Use It

As a Finishing Touch: Sprinkle a small amount over your dishes right before serving. It works exceptionally well over the Japanese Pork Loin Katsu shown in your tray.
On Simple Staples: Shake it directly onto plain steamed white rice, handmade onigiri (rice balls), or fresh spam musubi.
For Noodles and Pastas: Toss a light dust over cooked udon, fried soba noodles, or olive oil pastas like peperoncino.
In Soups: Stir a small pinch directly into clear dashi broths or hot consommé soups to immediately build depth.
With Snacks: Shake it over fresh popcorn, potato chips, or french fries for an instant umami upgrade.

Tip: Start with a very small pinch. The mushroom extract intensifies the perception of saltiness on your tongue, so you need less of it than standard table salt to season your food perfectly. 

Initially wanted to drop by to visit mom but coz lil’ one was getting tired + I had the frozen tonkatsu I went straight home again. Weather is getting too hot for comfort, my head was throbbing and I also needed the rest myself. 

Back at home packed the tonkatsu individually. Took a short nap after that.