What is food, without
language to describe and celebrate it? I was lucky to be instilled with a love
for both, early on in my life.
I learned English at
pre-school kindergarten at a public school, under the no-nonsense
eye of an archetypical British teacher, all prim and proper ala Ms Jean Brodie. I remember her
fondly; she would drill us for hours on end, on pronunciation and grammar, and
to her I owe my lifelong appreciation of the tongue. In class, she was also an
enthusiastic and tireless communicator of English social manners and etiquette.
She helped set certain standards of behavior that I still live by today.
School day started at 8 am
and ended around 3 in the afternoon. To a kid my age this seemed an eternity.
But there were blessings. The daily meal routine was tea, lunch, and tea again.
We were fed well: at tea, we helped ourselves to sandwiches, cakes, and
biscuits, washed down with milk, tea, and fruit juices. Tea became one of my
favorite drinks, and afternoon tea with biscuits one of my favorite pastimes
for life. Here is a classic biscuit from these early years that I’ve enjoyed,
given a twist using fresh ingredients from South East Asia.
Ginger Biscuit
Self raising flour 170 g
Soft brown sugar 100 g
Bicarbonate of soda 1 tsp
Butter 56 g
Fresh ginger ¼ cup, grated
Ginger flower 4 tbsp
Golden syrup 1 tsp
Egg 1
Method:
1.
Preheat oven
at 180°C
2.
Mix all dry
ingredients in a bowl.
3.
Add beaten egg
a little at a time to produce a stiff consistency.
4.
Divide the
dough into 12 pieces and roll them into a ball.
5.
Bake for 15 –
20 minutes.
