When I was teaching in PESS, I was given 1 class with home econs as an elective in the subject.
The class was split to 2 for the subject and the other teacher sharing the class with me was Meldylocks. Home Econs consist of sewing and cooking basically, but the school didn’t encourage cooking. Yes!!! You heard me. So, it was all talk and chalk. Both of us were like “Huh??”How can cooking class be just talk and chalk?
I have taught Home Science for 2 years in Selancar and there will be cooking lessons for every chapter. I have never encountered a situation like such. Our subject form supervisor in PESS told us, there was no budget, and that she was told by the subject supervisor that we just explain, no need to do practical work. Meldylocks and I just couldn’t bring ourselves to teach this way. In the end, we used our own money and bought some ingredients to teach our students about “Batter”. This is the recipe that I made with them to demo “thick batter”. It was a nice experience with the students and I left the school the next year and came to where I am now. Ex 1-Teratai of 2007, if you happen to read this, I was happy to conduct those lessons with you gals.
Jicama and Krill Fritters (cucur udang geragau)
1 cup all purpose flour
½ cup water
1/3 tsp salt
¾ cup dried krill, 虾皮
½ cup chopped Chinese chives
½ cup grated jicama (sengkuang)
1. Put dried krill in a sieve and rinse under running water for few seconds. Drain.
2. Mix water, and egg together. Pour into flour and salt, and mix until well combined
3. Put in rinsed krill, grated jicama and chopped chives and mix.
4. Heat some oil for deep frying.
5. Put in ½ tablespoon of batter and deep fry until golden. Repeat until batter is finished.
6. Serve with pouring chilli sauce.