Bad Instructions

David spent between $8 and $16. What two things did he buy?

H's answer was an item that costs $15.99. As I corrected his work, I pointed out his mistake.

"Oh!! Argh! They asked it wrong!"

He went away stomping in anger.

I was speechless. I guess I kind of agree with him.

Later on, I was making Kuih Sagu, and was continuously stirring the thickening tapioca pearls. There were still bits that were not translucent (a sign that they're not cooked yet). So I lept stirring. After a while I employed little hands to do the arduous stirring for me.

"How come you don't know when it's done?" asked H when I told him that I had made it before but it didn't turn out good because there were uncooked bits in it.

"Well the recipe said to stop when it's translucent, but it didn't say that there might be some that won't be translucent so I took it all out," I explained.

"Hmm, bad instructions," he said.

I had to stifle a laughter. I always thought some recipes are lacking in explanations that would have helped avoid disaster. It's only through repeated and persistent tries that I have been able to make some traditional Malaysian desserts, after years of experience in the kitchen. One time, I realized that the reason my Apam Balik didn't turn out well was because I didn't put enough grease in the mold.

Our Kuih Sagu turned out good tasting, but lacking in structure. Instead of being sliceable, it was spoonable. However, now know that you just have to keep stirring as you pour the washed and trained tapioca pearls into the pot of boiling sugared water. The kids loved it.

Next try (inshaallah) : kuih lopes.

If it doesn't turn out, I know what H will probably say, "Bad instructions."