It has been a long while since my last input.
Today, a simple dish for all of you, steamed minced pork meat with eggs.
Ingredients
Shrimps, 50g
Spring Onion, 1 stalk
Century egg, 1 pc
Salted egg, 1pc
Eggs, 4pc
Minced Pork, 150g
Water, 40ml
Light soy sauce, 1tbsp
seasame oil, 1tsp
salt, 1tsp
tapioca flourm 1tsp
Methods
1) Remove shrimp's shell and intestines, rinse, drain and diced.
2) Dice Spring onion and century egg.
3) Mash and dice the salted egg.
4) Beat eggs.
5) Mix minced pork, shrimp, salted egg, century egg, beaten eggs, water,light soysauce,seasame oil, salt and tapioca flour.
6) Grease oil in a bowl, pour in minced pork mixture.
7) Steam for 20mins over low heat.
8) Sprinkle the spring onion dices.
9) Serve when hot.
Sunday, June 7, 2009
Saturday, May 23, 2009
Grilled Squids
A delicious and savory seafood dish to experience.
Ingredients
Squids, 1kg
Seafood sauce, 3tbsp
margarine, 6tbsp
lime, 1pc
Sauce
Chilli Padis, 3pcs
Coriander, 1stalk
minced garlic, 1tbsp
fish sauce, 2tsp
castor sugar, 1tbsp
lemon juicem 3tbsp
Method
1)Remove squid's purplish membranes, ink sac and entrails.
2) Rinse and drain.
3) Add seafood sauce and stir.
4) Spread margarine evenly onto the squid.
5) Cut lime into 6 segments.
6) Chop chili padi finely.
7) Cut coriander stem into fine strips.
8) Stir and mix Sauce ingredients thoroughly.
9) Preheat the oven to 250deg.
10) Place squid on grill tray and cook for 10mins.
11) Remove.
12) Cut squid into rings.
13) Place on serving plate and drizzle sauce.
14) Garnish with lime.
15) Serve.
Ingredients
Squids, 1kg
Seafood sauce, 3tbsp
margarine, 6tbsp
lime, 1pc
Sauce
Chilli Padis, 3pcs
Coriander, 1stalk
minced garlic, 1tbsp
fish sauce, 2tsp
castor sugar, 1tbsp
lemon juicem 3tbsp
Method
1)Remove squid's purplish membranes, ink sac and entrails.
2) Rinse and drain.
3) Add seafood sauce and stir.
4) Spread margarine evenly onto the squid.
5) Cut lime into 6 segments.
6) Chop chili padi finely.
7) Cut coriander stem into fine strips.
8) Stir and mix Sauce ingredients thoroughly.
9) Preheat the oven to 250deg.
10) Place squid on grill tray and cook for 10mins.
11) Remove.
12) Cut squid into rings.
13) Place on serving plate and drizzle sauce.
14) Garnish with lime.
15) Serve.
Wednesday, May 20, 2009
Dumpling, zongzi
Glutinous Rice Dumpling, or Zongzi, is a traditional food for a Chinese festival -- Duan Wu Jie -- which falls in around May and June every year. It is basically steamed glutinous rice wrapped in bamboo leaves.
This Saturday, we will be helping my mum with the wrapping. It is always the process that excite me the most. We will always compared who wrap the nicest and who wrap the most.
The enjoyment to unwrap a dumpling and to eat it is also another part of fulfilment beyond description. You will have experience it yourself to feel it.
Well, for those wrapping it the first time, I have to say it is not as easy it seem. To wrap the pyramid shape with bamboo leaves will take some practice. Believe me...
Here is the savoury recipe from me.
Ingredients (Outer wrapping):
40 pieces special Zhong leaves (dried bamboo leaves, can be obtained from some Chinese supermarkets), soaked over night, drained
A bundle of plant-based string (can be obtained from some Chinese supermarkets), soaked over night
800g glutinous rice, soaked over night and drained
Ingredients (Main Filling):
400g pork, cut into small pieces
2 tablespoons groundnut oil
2 tablespoons light soya sauce
1 1/2 tablespoons dark soya sauce
1 teaspoon 5-spice powder
A pinch of sugar
A pinch of salt
A pinch of ground white pepper
10g dried prawn
Ingredients (Other Fillings):
200-300g shelled/halved mung bean, soaked over night,
and drained
10 Chinese mushrooms, soaked and thinly sliced
Preparation:
1) Marinate the pork in light soya sauce, dark soya sauce, 5-spice powder, sugar, salt, and pepper for about 3 hours.
2)Heat the groundnut oil in a wok or deep saucepan, and fry the marinated pork together with the marinate.
3)Pour it into a medium bowl and let it cool down.
4)Take 2 pieces of Bamboo leaves, line one on top of another, fold them from the middle and twist both ends up to form a cone/triangular pouch.
5)Fill the pouch with 2 tablespoons of glutinous rice, top with 1 tablespoon each of fried pork and mushroom, then about a tablespoon of mung bean.
6)Complete the routine with 2 tablespoons glutinous rice, hold the pouch tight and close the leaves.
7)Tie it with the string to make sure the dumpling is securely wrapped and no spill.
8)Repeat the steps till all ingredients are used up.
9)Half fill a large deep pot with water, bring it to a boil.
10)Put the wrapped dumplings into the water, then top up more water to cover all dumplings.
11)Add a teaspoon of salt into the water and keep boiling it for about 3 to 4 hours.
Drain the cooked dumplings and serve when the dumpling cool down. Do eat it when it is hot as the glutinous rice will be too moist and soft with the springy taste.
This Saturday, we will be helping my mum with the wrapping. It is always the process that excite me the most. We will always compared who wrap the nicest and who wrap the most.
The enjoyment to unwrap a dumpling and to eat it is also another part of fulfilment beyond description. You will have experience it yourself to feel it.
Well, for those wrapping it the first time, I have to say it is not as easy it seem. To wrap the pyramid shape with bamboo leaves will take some practice. Believe me...
Here is the savoury recipe from me.
Ingredients (Outer wrapping):
40 pieces special Zhong leaves (dried bamboo leaves, can be obtained from some Chinese supermarkets), soaked over night, drained
A bundle of plant-based string (can be obtained from some Chinese supermarkets), soaked over night
800g glutinous rice, soaked over night and drained
Ingredients (Main Filling):
400g pork, cut into small pieces
2 tablespoons groundnut oil
2 tablespoons light soya sauce
1 1/2 tablespoons dark soya sauce
1 teaspoon 5-spice powder
A pinch of sugar
A pinch of salt
A pinch of ground white pepper
10g dried prawn
Ingredients (Other Fillings):
200-300g shelled/halved mung bean, soaked over night,
and drained
10 Chinese mushrooms, soaked and thinly sliced
Preparation:
1) Marinate the pork in light soya sauce, dark soya sauce, 5-spice powder, sugar, salt, and pepper for about 3 hours.
2)Heat the groundnut oil in a wok or deep saucepan, and fry the marinated pork together with the marinate.
3)Pour it into a medium bowl and let it cool down.
4)Take 2 pieces of Bamboo leaves, line one on top of another, fold them from the middle and twist both ends up to form a cone/triangular pouch.
5)Fill the pouch with 2 tablespoons of glutinous rice, top with 1 tablespoon each of fried pork and mushroom, then about a tablespoon of mung bean.
6)Complete the routine with 2 tablespoons glutinous rice, hold the pouch tight and close the leaves.
7)Tie it with the string to make sure the dumpling is securely wrapped and no spill.
8)Repeat the steps till all ingredients are used up.
9)Half fill a large deep pot with water, bring it to a boil.
10)Put the wrapped dumplings into the water, then top up more water to cover all dumplings.
11)Add a teaspoon of salt into the water and keep boiling it for about 3 to 4 hours.
Drain the cooked dumplings and serve when the dumpling cool down. Do eat it when it is hot as the glutinous rice will be too moist and soft with the springy taste.
Sunday, May 10, 2009
What's good for heart is good for brain
Becoming Forgetful lately? Here there is some help...
An American study has found that fatty foods can help to boost memory.
Researchers from the University of California, Irvine discovered that Oleic Acids from the fats enhance memory.
Studies show that Oleic Acid are converted into oleoylethanolamide(OEA) in the small intesines which has an impact in the memory-enhancing signals involved in the brain.
Further, taking high level of OEA also helps to reduce appetite, resulting in weight loss, lower blood chlesterol and triglyceride level.
Even so, all food should be taking in moderate. A balance diet plays an importance role to keep us all healthy and reducing the risk of developing dementia,
Especiallly now, with the Swine flu Pandemics's fear all over the World, the more we have to take care of ourselves.
An American study has found that fatty foods can help to boost memory.
Researchers from the University of California, Irvine discovered that Oleic Acids from the fats enhance memory.
Studies show that Oleic Acid are converted into oleoylethanolamide(OEA) in the small intesines which has an impact in the memory-enhancing signals involved in the brain.
Further, taking high level of OEA also helps to reduce appetite, resulting in weight loss, lower blood chlesterol and triglyceride level.
Even so, all food should be taking in moderate. A balance diet plays an importance role to keep us all healthy and reducing the risk of developing dementia,
Especiallly now, with the Swine flu Pandemics's fear all over the World, the more we have to take care of ourselves.
Wednesday, May 6, 2009
Smoke without a cigarettes
Last Sunday while I was doing my hair at a salon, a couple walked in.
His hubby was holding a 'cigarette' in his hand while his wife was having her hair cut. The 'cigarette' caught my attention. Later, the hairdresser was curious and asked if it is a real cigarette. To my surprise, his reply is yes but it is a cigarette without smoke and nicotine. If I heard it right, he mentioned something about mist. I didn't manage to catch the whole part of the conversation as I was ushered for a hairwash at the back. However ,it is is the first time I heard of it and I was truly excited of this discovery.
Being a non-smoker myself, I appraise the innovator for their creative mind. It is really wonderful and I glad there is such a gadget for those die-hard smokers who would exhale those harmful smokes any where they went without much considering those besides.
It is real frustrating at times when those inconsiderate smoke in an enclosed area like lifts. It really put me off.
With such gadget in hand, it will be beneficial to a lot of us out there.
I certainly welcome such an innovation.
Thanks again to those innovator.
His hubby was holding a 'cigarette' in his hand while his wife was having her hair cut. The 'cigarette' caught my attention. Later, the hairdresser was curious and asked if it is a real cigarette. To my surprise, his reply is yes but it is a cigarette without smoke and nicotine. If I heard it right, he mentioned something about mist. I didn't manage to catch the whole part of the conversation as I was ushered for a hairwash at the back. However ,it is is the first time I heard of it and I was truly excited of this discovery.
Being a non-smoker myself, I appraise the innovator for their creative mind. It is really wonderful and I glad there is such a gadget for those die-hard smokers who would exhale those harmful smokes any where they went without much considering those besides.
It is real frustrating at times when those inconsiderate smoke in an enclosed area like lifts. It really put me off.
With such gadget in hand, it will be beneficial to a lot of us out there.
I certainly welcome such an innovation.
Thanks again to those innovator.
Tuesday, May 5, 2009
Tauhu Goreng
Tauhu goreng is a dish of fried tofu commonly found in Singapore and Malaysia.
When preparing the dish, cakes of hard tofu are deep fried until golden brown. The bean curds are then cut diagonally in half and arranged on a plate garnished with bean sprouts, cucumber and spring onion. A thick sauce is prepared with shallots, garlic, chillies, shrimp paste, soy sauce and tamarind juice.
Below is a recipe from Love 97.2. Hope you all will like my recommendation for today.
Tauhu Goreng
Peanut Sauce
Ingredients A
Roasted Peanuts : 200g
Red Chillies : 3 pc (washed, sectioned)
Garlic : 3 cloves (peeled, washed)
Gula Melaka : 50g (chopped)
Prawn paste (hei ko) : 2 tbsp
Ingredients B (mixed thoroughly, strain for assam juice)
Assam Paste : 40g
Cooled boiled Water : 100g
Ingredients C
Cooled boiled Water : 300g
Dark Soya sauce: 1tbsp
Method:
1) Put Ingredients A into a blender
2) Add assam juice and cold water, blend till form peanut paste, reserve for use
…………………………………………………………
Ingredients D
Tauhu : 4 pc
Ingredients E
Cucumber : 1 pc (washed, soak in cold water for an hour, shred)
Ingredients F
Bean Sprouts : 200g (washed, blanched)
Method:
1) Heat up half pot of oil, deep fry tauhu till golden brown, dish up, drained off excess oil
2) Cut 1 pc of tauhu into cubes, arrange on plate
3) Spread shredded cucumber and bean sprout on top of tauhu
4) Pour pre-prepared peanut sauce over it, serve
Friday, May 1, 2009
Vitamin D & Sun
Sun is a good source for its vitamin D-boosting benefits.
The sunshine vitamin may protect against a host of diseases, including osteoporosis, heart disease, and cancers of the breast, prostate, and colon. What's more, sunlight has other hidden benefits—like protecting against depression, insomnia, and an overactive immune system.
When the sun's UV-B rays hit the skin, a reaction takes place that enables skin cells to manufacture vitamin D. Experts say going outside for 10 minutes in the midday sun—in shorts and a tank top with no sunscreen—will give you enough radiation to produce about 10,000 international units of the vitamin.
Basking in the warm glow of the sun makes us feel good especially the morning sun. It is especially comfortable and relaxing.
However, more concerns have been put up to the cumulative effects of sun exposure, especially the sun bet. 10am to 4pm, where the sun's ray is the strongest and will put us at higer risk of cellular damage, early wrinkling,age spots, actinic keratose and worst skin cancer.
Hence, always remember to protect yourself by applying sunscren of SPF 30 or higher when outdoors. This would help to prevent sun damage. Wear a hat, sunglasses and cover up with clothing or find shelter under the umbrella when out in the sun.
The sunshine vitamin may protect against a host of diseases, including osteoporosis, heart disease, and cancers of the breast, prostate, and colon. What's more, sunlight has other hidden benefits—like protecting against depression, insomnia, and an overactive immune system.
When the sun's UV-B rays hit the skin, a reaction takes place that enables skin cells to manufacture vitamin D. Experts say going outside for 10 minutes in the midday sun—in shorts and a tank top with no sunscreen—will give you enough radiation to produce about 10,000 international units of the vitamin.
Basking in the warm glow of the sun makes us feel good especially the morning sun. It is especially comfortable and relaxing.
However, more concerns have been put up to the cumulative effects of sun exposure, especially the sun bet. 10am to 4pm, where the sun's ray is the strongest and will put us at higer risk of cellular damage, early wrinkling,age spots, actinic keratose and worst skin cancer.
Hence, always remember to protect yourself by applying sunscren of SPF 30 or higher when outdoors. This would help to prevent sun damage. Wear a hat, sunglasses and cover up with clothing or find shelter under the umbrella when out in the sun.
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