Lemongrass Frozen Yogurt: The Joys of Cooking Redux



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Years ago, I heard a sports writer complain about how he used to love sports — until he started writing about it.

Once it became a job, he all but stopped watching games on weekends. The thing that he adored had morphed into stress-inducer.

I remember feeling aghast — you get paid to write about something you love. Isn’t that more than many people dream of?

Recently, however, I’ve started to understand. After spending weeks with my nose buried deep in my book manuscript — which is all about a journey home to my native Singapore told through food and cooking — my time in the kitchen has become, simply, work. Meals have been thrown together out of sheer necessity; easy old faithfuls rather than new creative dishes have been making far too many appearances on the dinner table.

The stress of writing and editing my hundreds of pages on food, sadly, had transformed my love for cooking into a source of anxiety.

But I only realized I’d forgotten how to enjoy the act of making food when my Let’s Lunch friends nudged me back into the kitchen — not to put a meal on the table but to whip up something silly and anything but practical: A decadent chilled dessert.

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Prosperity Cakes (Fatt Gou): Ushering In A Rich Tiger Year


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You will have to excuse the radio silence on this blog. 

Between stuffing myself with pineapple tarts and cooking up a storm in Singapore, there simply hasn’t been a spare moment since the Chinese year of the Tiger began on Sunday to sit down and pen an intelligible sentence.

Amid the bacchanalia, however, some lessons have been learned. The deeper ones — about family, love and the enduring power of ancestral lore — I won’t go into. (You’ll just have to buy the book.) 

But the Chinese new year recipes — usually designed to conjure success, prosperity or love — now those, those I’m more than happy to share.

Over the last few days, I’ve had the good fortune of spending quality time in the kitchen with Auntie Hon Tim, the Colorado-based mother of my dear Auntie Donna in Singapore. Now, Auntie Hon Tim used to own and run a Chinese restaurant in Lakewood, Colo. — so she’s got some serious cooking chops. 

Besides teaching me the quickest way to skim fat off a pot of stew and how to rapidly chop carrots without slicing off my fingernails, Auntie Hon Tim has been showing me how to make some of her favorite lunar new year recipes.

On her must list every year is fatt gou, or prosperity cakes — cupcake-sized desserts that she makes to send friends wishes of riches and sweetness in the new year. 

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