Back in the early eighties, all our birthday celebrations were dinner prepared by my mother, depending on whose birthday it was, with all the birthday kid's favourite dishes. The week before our birthdays, my mother would ask for our wish-list, not for presents, but what we'd like to have for our birthday dinner. Can you imagine what happens when you have six children? My mum sure has a wide repertoire of dishes off her fingertips!
But for my birthday that year, my parents decided to take all of us out for dinner. Where else but the Kentucky Fried Chicken in town. So it was really BIG DEAL for me - I think I was turning eight. So off we went - wide-eyed and all - getting excited at the slightest details. It was nothing like the KFC we know today for back then, disposable wares were considered luxurious. So we still had our chicken, coleslaw and whipped potato all served in plastic plates and bowls, with stainless steel cutlery.
The fried chicken was so-so. My mum could easily make the same with a box of Kentucky Fried Chicken powder. It was the coleslaw and whipped potato that caught my attention. How could someone make vegetables so creamy and delicious? Vegetable dishes at home had always been stir-fried or cooked in curry gravy. I'd never knew that vegetables can be so creamy yet non-spicy. And that bowl of potato covered in brown sauce, why can't they use larger scoops?