It’s not a very fanciful dish — Teochew meatballs, or maybe my paternal grandmum’s version of meatballs. It’s just pork with bits of carrots. What I really like is that she can get it to this nice brownish color; she deep fries it in the wok. It’s one of my first memories of her cooking. Growing up, I would always bug her to make it. I’m the first grandson… basically I can ask for anything I want, right? Because she’s getting old now, all my aunts and my dad realized no one knows how to make it. So, one of my aunts asked her for the recipe. We learned you actually need biscuit crumbs to hold it together and get it to that golden brown. She recreated the meatballs at a family gathering earlier this year, but they only tasted 80 percent of what we all remembered of my grandmum’s. My aunt said she followed the recipe. But I think with a lot of generational cooking, or cooking in Singapore, when it’s handed down, maybe something is missed out. I guess we have to keep figuring out what’s the 20 percent – some mystique behind it.