Kai Mah, kum mun

Well, she is technically not my kai mah but Wei's. We chinese just follow and greet accordingly. And what a warm welcome i had. The last time i met kai mah and kai yeh was 6 years back and the memories of kai mah's cooking remains firm. Met both of them briefly during the luncheon at Basque and was told that i must drop by to pai nien. Well, one thing led to another and we didnt get going till she called and asked why we havent gone over. That is when we had the day of non stop munching, incl the tea at Westfield. So off we went over to their house. Viola, kai mah made cheong fun or chee cheong fun to you and me. She was so adept at it, just seeing how she made it was already a whirling experience. First she spooned just the right amount of rice flour mixure onto the pan, and with a swirl of her hand, removed it and put it on another plate, loaded it with stuffings and rolled it up. Very yummy, authentic. One more treat before we went to Vegas..she made her kon low mein with Kai Yeh's special soya sauce. In the small kitchen, she had 2 pots going..one to cook the noodles, the other the soup. And then all the nicely chopped celery, cilantro, salad greens, special cha siew, bean sprouts. All in systematic order. And the cilantro must be incl in the soup..it adds flavor. Don't even try skipping one ingredient. Wish Kai Mah would start a restaurant serving her specialities, sure gonna have very good business. I am proudly posting her pic here taken with Aunty Molly and Kee's mother. Kai Mah is on the left. Trust me, once you taste her food, its forever etched in your memory. I am so lucky.