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2024-10-01T10:16:00.000-07:00

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My Cooking Journal 26 - Stir Fry Button Mushrooms With Sliced Pork In Oyster Sauce

2014-09-10T10:18:00.002-07:00

This time, I would like to introduce one of my favourite dishes – “Stir Fried White Button Mushrooms with Slice Pork in Oyster Sauce”. In this dish, I have added red onions and spring onions to give a touch of pungent aroma. I personally enjoyed the intense flavour and crunchy texture of this dish.

White button mushroom (Scientific name: Agaricus bisporus) has great value of nutrition facts, easy to cook and taste more flavourful when cooked. It is believe that button mushrooms contain several valuable nutrients that will benefit our heart, boost our immunity and enhance weight loss. It has high amount of copper that assist in producing blood cells. Research studies show that it is capable of reducing inflammation in arterial cells that will help in lower the risk of blood flows problem.

In addition, button mushrooms contain anti-oxidants properties and are beneficial to our immune system. It helps to increase the production of natural killer cells and other proteins to fight against foreign invaders and assist in repairing our body tissue. It is low in energy density (low-calorie) that improves our body compositions and helps maintaining body weight loss. Additional nutrients are vitamins B and D2 and minerals such as iron, zinc, magnesium, phosphorous, potassium that will also enhance our diet nutrition.

Select and Store

You can easily buy them in any supermarkets or local wet markets. If choosing mushrooms, make sure that they’re firm and plump with uniform colour, no signs of bruising or dampness. I usually wrap them in paper and store it in an air tight container. They can last for 3 to 7 days in the refrigerator.

Preparing and Cooking

When preparing, give them a quick rinse avoiding them absorbing too much water as mushrooms are porous. Then use a paper towel to pad dry. Cut or slice them as desired. When they are cooked, majority of their nutrient contents remains and only between 5 to 20 percent of their value is lose. It is recommended to sauté for approximately 7 minutes in high heat to maximize their flavour and nutrition.

Ingredients

1. 1 pack White Button Mushrooms - Cut into thin slice, rinse and pad dry before cook

2. 1 piece of pork loin (2 inch thick) - Cut into thin slice

3. 2-3 stalk Spring Onions - Wash & Cut into 2 inch length

4. 2 medium size red onion - Wash, remove skin and cut into thin slice

5. 2 slices Ginger

6. 1 clove Garlic - skin peel and slice (1 table spoon)

7. Oyster sauce – ½ table spoon for stir fry and 1 teaspoon for seasoning of pork slice

8. Pinch of corn flour, pepper & sugar

9. 2 tablespoon Olive Oil

Methods

Cut the white button mushrooms into thin slice, then give them a quick rinse and pad dry with paper towels.
Season the pork loin (sliced) with 1 teaspoon of oyster sauce, pinch of pepper, sugar & corn flour in a small bowl. Set aside and let it season for at least 15-30 minutes.
Heat 2 tablespoon of olive oil in wok. Once heated, add sliced ginger and stir fry over medium heat till fragrance (about 2 minutes).
Add sliced garlic and stir fry till garlic turns lightly brown.
Add sliced mushrooms and stir fried till the mushrooms become tender, then add 3 tablespoon of water, give it a quick stir till the water boil.
Add sliced pork and mixed well till the pork turn slightly pinky.
Add in spring onion, ½ tablespoon of oyster sauce, pinch of pepper & sugar and stir well.
Add in red onion, stir well all contents and transfer them to a dish.

Method 3 & 4

Method 5

Method 6

Method 7

Method 8

End Of CYC (Cyclophosphamide) IV Treatment For Lupus Nephritis

2014-08-15T12:09:00.002-07:00

Finally my CYC treatment (6 treatments) was over. It ended on 11 August 2014, but was the most painful one that I encountered in the haematology centre. Before the therapy start, the nurse will insert a needle with small tube into my vein for letting the medicine to pass through the bloodstream. Unfortunately, the job was not properly done and a "big bump" was formed on my hand (sign of back flow). She quickly removed the needle and another nurse assisting to re-do the needle insertion on my the other hand. During the process, I felt a sharp poky pain. I started to sweat as I'm phobia to needle and blood. I almost wanted to give her a loud thunder roar but didn't. I never encounter such a lousy skill before!

The Treatment

During the treatment, I was given 250mg Mesna first (for protect my bladder), followed by low dose CYC (cyclophosphamide) 500mg IV (30 minutes over) and finally another 250mg Mesna (2 hours later after CYC) for every two weeks x 6 times.

The Side Effects

Each time when I completed one session, my legs become very weak. The impact will be greater on the 2nd and 3rd day after the therapy. My body felt weaker with stiff joints especially on my knee and spine. I can't bend down my knee and will hear a loud "cracking" sound when squatting. I can feel the tightness on my spine as if metal rod was tied onto it to make it tighter and stiffer and sensing of back pain at times. I just feel like I am "humpty dumpty" when the pair of "jelly" legs start to wobble.

Another constant night mare was hair loss. I have lost a considerable amount of hair and saw strands of dropping hairs on pillow, floor, bathroom etc. My boy could even notice the clumps of hairs on the bathroom's floor trap and had questioned me who its belong to? I was quite sad with the drastic change in my appearance. I hate glancing at the mirror with that big moon face, thinning hair look and sign of bald patch at the back of the head. I had gained a lot of weight recently. My boy had noticed my fat tummy and commented that I have become fatter. I must say "thank you" to prednisone for pumping me up like a balloon. Not only my appearance, the medication had also affected my mood whereby I get irritable easily and my mood can swing like roller coaster.

I'm hopeful that I can return to the same old me soon and my hair will grow back in few months times. At this point, I am trying hard to step down my prednisone dosage (from initial 40mg to now, 18mg). At least, the good new is there were sign of improvement after these treatment. From the test result, it shows that no more blood appeared in my urine and protein in the urine had significantly reduced to normal level.

My nephrologist had commented that he will start me off next week with "MMF - the immunosuppressive drugs which I never try before. I am hopeful that the maintenance phase will turn out well and I can continue to eliminate prednisolone to "zero" phase. Another worry is the medical bill, hearing that MMF is an expensive medication. Looks like the hole in my pocket will get bigger!

New Episode For My Lupus

2014-06-04T02:07:00.002-07:00

My new chapter of life living with lupus begin here. I was discharged from hospital on 3 June 2014 for SLE Glomerulonephristis Syndrome, Class IV. It just comes unexpectedly and without much choice, I have to take whatever possible advise from Doctor to safeguard my kidney.

My rheumatologist referred me to see a kidney doctor as there was sign of protein and blood in my urine. My first visit with the Kidney doctor, he advised me to carry out a kidney biopsy to determine the extend of the inflammation in the kidney. I decided to get the biopsy done on the following week. So I went to the hospital on 29th May 2014, thinking that it just a simple outpatient procedure and I will be discharged on the next day. Doctor rang me up on the day when I was discharged from hospital. The test result showed that my lupus were very active. They need to put a quick stop to prevent further inflammation caused to my kidney. I was re-admitted on 31st May to start with chemotherapy (Infuse with cyclophosphamide which is the immune suppression medication) followed by methylprednisolone on three consecutive days.

By hearing the side effect such as nausea, vomiting, hair loss, infertility, urination bleeding etc, resulting from the medication. Its really make feel nervous and demoralise. Even since living with lupus (for 8 years), I am always haunted by hair loss problem. My hair is getting thinner and lesser each days even though I have tried many hair supplement to savage the situation but with no avail . I wouldn't know how to face myself when the side effect kick in? Definitely, I will be demoralise! My lovely hubby keeps assuring me things will be alright and he will stand by me throughout this bumpy times.

I have never expect Lupus to attack my kidney even though I knew Lupus is a disease that can attack any part of your body organ. At some point when there were signs of flares, my rheumatologists will at most add on the dosage of prednisolone to keep the activity down. It seem to me that all these years it was quite under control.

Except for last year, in 4th April 2013, I was once admitted to hospital for Pseudomonas chest infection with acute bronchitis and sinusitis. Probably because of SLE that have make me prompt to bacteria infection. For that past few months, I encountered a rough and tough rollercoaster ride. I thought things will turn out better after my recovery.

Well, I have never expected this coming one did a great impact on me. After going through the 1st chemo session, I feel extremely tiring, fatigue and with lethargic joints. My back aches at times and my knee seem to break into two parts and have no strength upholding my legs. I even have to rest on bed for a while to rejuvenate my energy to keep up with my daily activity. I am expecting more side effects to occur within the next few weeks. Not knowing how bad is it, I know that it will make me feel lousy and terrible!

In fact, this June holiday, we had planned an overseas trip to Beijing with my parents, siblings, niece and nephews. It was my Dad's dream (who is 80 years old) to be able to visit Greatwall of China in his life. We wanted to fulfil his wish and decided to organise a family trip to Beijing. Well, the negative news is doctor advised me not to travel overseas due to my low immunity. I am pretty disappointed but still holding out hope for travelling with my family in this June vacation. Hopefully miracles do happen and I could obtain green light from Doctor to allow me to travel.

At this point of time, my worrisome will not make any difference, so just let it be and takes one step at a times. Live as per normal and hope for the best.

I am looking forward for a positive outcome as I knew that my two lovely boys need my accompany. I wanted to give them a complete family life till they grown up and I will try my best to overcome whatever obstacles occurring to me.

Never underestimate this little friend, Lupus! Listen to your body!

My Cooking Journal 25 - Stir Fry Salt And Pepper Prawns

2011-10-24T10:10:00.000-07:00

As a Prawn lover, I enjoy the firm texture and natural sweetness of this ocean creature. It makes me mouth watering and tempting when served in any style. Prawns are well known for its high cholesterol contents. You need to watch your diet and avoid eating too much deep fried prawn as deep frying foods contain higher cholesterol levels (due to saturated fat). It should be alright if you consume in moderation and have them in steam or grill style for health benefit effects. Here is some basic nutrition that prawns can provide for our body.

Prawns are low in saturated fat and calories and with good source of protein and omega-3 fatty acids. It contains vitamin B3 and B12 and good source of minerals such as iodine, potassium, phosphorous, selenium, iron, sodium, calcium and magnesium.

Its complete supply of protein will assist in maintaining healthy skin, hair and nails. By eating a portion of prawns will provide 50% of the daily protein needed in our body. Prawns rich in Vitamin B3, B12 and iron (copper) aid the production of red blood cells in our body and prevent anemia and symptoms of weakness and fatigue. It also helps to maintain a healthy thyroid through its supply of copper.

Minerals like phosphorous, calcium and magnesium in prawns will work together to give us stronger bones and teeth and a relaxing nerves and muscles too.

Prawns provide significant amount of Omega-3 fatty acids benefits our mental health and reduce risk in depression as well as stroke and heart disease. It also contains selenium (antioxidant) that will help to fight against certain form of cancer and ease the symptom of arthritis by reducing the inflammation in the body.

Buy and Store:

You can purchase prawn from local supermarkets or wet markets. When selecting prawn, choose those with shinny and firm shells. Just ensure that the shells are not broken, not in slippery texture and not with loose or missing heads. The eye should look shiny, intact and not distorted . If there's any sign of discolouration and odour smell, it is likely to turn bad soon.

It is best to cook after purchase or within three days of purchase. Refrigerated it in the freezer compartment for up to 5-7 days can still be good. You can used back the orignal packaging or transfer it to a plastic container prior storing it in the freezer compartment.

Ingredients:

10 Medium Prawns
2-3 stalk Spring Onions - Wash & Cut into 2 inch length
2-3 stems Curry Leave - Wash, remove leave from stem and cut the stem into 2 inch length
4-5 slice Ginger
1 clove Garlic - skin peel and mince
1 Red Chiller - Wash, Deseed, Cut into thin slice (3 to 4 Chilli Padi is prefer)
2 tablespoon Corn Flour
1/2 teaspoon Ground White/Black Pepper - crushed
1/2 teaspoon Sea Salt
3 tablespoon Olive Oil
2 tablespoon Martell (Hard Liquor)

Method:

Wash prawn, trim legs. Use scissor to cut across the back of the prawn and remove the black vein with prawn shells and heads still intact.
Soak the prawn in warm, lightly salted water for 5 minutes. Rinse in cold water and pat dry with paper towels.
Lightly coat the prawns with cornstarch and set aside.
Heat 2 tablespoon of olive oil in wok. Once heated, add the prawns and stir fry over high heat for about 3 minutes. Add 2 tablespoon of martell and stir till they turn pink in colour. Remove from wok and set aside.
Clean out the wok. Heat up 1 tablespoon of olive oil, add sliced ginger and stir fry over medium heat till fragrance. Add minced garlic, curry leave, stems and stir fry till garlic turns lightly brown.
Add sliced chilli, pepper and salt and continue to stir well evenly or until fragrant.
Add prawns and coat them well evenly with the salt and pepper mixture. Stir in spring onions, mix well and dish up.

Method 2

Method 3

Method 4

Method 5

Method 6

Method 7

My Cooking Journal 24 - Stir Fry Broccoli and Cauliflower with Fish Cake

2011-10-17T10:29:00.000-07:00

Broccoli belongs to the cruciferous family of vegetables which includes relatives such as cabbage, cauliflower, turnips, bok choy etc. With its high nutrition properties, it is recommended to consume regularly.

This vegetable is low in calories and packed with Vitamin such as C (high level), A (high level), B1 (Thiamin), B2 (Riboflavin), B3 (Niacin), B5 (Pantothenic acid), B6, B9 (Folate). Its also contain minerals such as calcium, iron, magnesium, phosphorous, dietary fibre, potassium and zinc.

Vitamin C helps the body to absorb iron, eases symptoms of common cold, boost immune system and repair body tissue. And with the presence of sulphur and amino acids in Broccoli, it has become a good detoxifier that will help to purify our blood, remove free radicals and toxins from your body, combat problems such as skin disease, rashes, arthritis, rheumatism etc.

Vitamin A (mostly beta-carotene) helps to maintain good eyesight and prevent cataracts. It also helps to balance the Vitamin D metabolism in our body and boost our immunity with the assistance of others vitamins and minerals such as copper, zinc, phosphorous etc.

With the presence of Vitamin C, B and A, it helps us to maintain healthy skin and hair and revives our skin tissues. Folate (B9) is good for woman in sustaining growth of normal tissue, prevent birth defects. Broccoli being rich in Calcium assists us to build strong bone and teeth and prevent osteoporosis.

It is definitely a great food for weight watcher as it is low in calories and high in fiber. It helps to prevent constipation problems and maintain good digestive system. Beside this, its rich in fiber, beta-carotene, omega-3 fatty acids along with chromium (mineral) help to regulate blood pressure and reduce blood cholesterol levels, this in turn will help us to maintain a healthy heart.

Last but not least, one impressive characteristic of Broccoli is it helps to fight against cancer. It contains phytochemicals (anit-carcinogens) which includes indoles and isothiocynates also called suolforaphase that helps to promotes good enzymes to fight against cancer like breast cancer, lung cancer, prostate cancer etc.

Buy, Storage and Preparation:

You can purchase broccoli from local supermarkets or wet markets. Before purchase, choose those that are firm, greenish or purple-green in colour and compacts with florets. Make sure the broccoli is unwilted, no yellow/brown spots on stalks/forets and no yellow flowering as this is a sign of maturity.

It is best to cook after purchase or within three days of purchase. Refrigerated it for up to 5-7 days can still be good. To maintain it freshness, wrap in paper towels or newspaper, then place it in a plastic bag and refrigerate it.

If happens that you decided not to cook it after washing and trimming of the broccoli, just store them in a air-tight container and keep it in refrigerator for up to 3 days. It can still maintain it freshness.

Preparation (Broccoli or Cauliflower):

Cut the flowerets into quarters or halves to achieve even size for ease of stir frying. Peel the stem and slice stems diagonally to 1/2 inch length . Wash thoroughly in water and drain.

Ingredients:

100g Broccoli - Refer above for preparation
100g Cauliflower - Refer above for preparation (same method as broccoli)
50g Red Capsicium - Optional (I used up my remaining portion)
1 piece Fish Cake - Cut into thin slice
3 slices Ginger
1 clove Garlic - skin peel and mince
1 tablespoon Oyster Sauce - mixed with 1 tablespoon water
1 teaspoon Corn Flour - for sauce thickening
1 tablespoon Olive Oil
Pinch of Pepper, Sea Salt and Sugar
1/4 cup Water

Method:

Prepare the oyster sauce in a small bowl, then mix with water and set aside. Also prepare the corn flour in a sauce plate and mix with water for use later. Both set aside.
Prepare the wok with water (enough to cover the broccoli and cauliflower florets), then add few drops of olive oils and pinch of sea salt.
Once water boils, pour in the cauliflower florets first, let it sit in the boiling water for 2 minutes. Then add in the broccoli florets. Blanch both for 3 minutes (Broccoli will turn bright green in colour). Remove them and rinse under running water (for cooling purposes - to prevent them from overcooking) and set aside.
Heat wok, add sliced fish cake into the wok. Briefly stir fry till its turn lightly brown. Dish out and set aside.
Heat up 1 tablespoon of olive oil, add sliced ginger and stir fry over high heat till fragrance. Add minced garlic and stir fry till it turns lightly brown.
Add fish cake, blanched broccoli and cauliflower forets, stir well and let them coated with oil.
Add red capsicium, mix well evenly (optional).
Add dash of sugar and pepper. Stir thorough and mix well. Then add water and let the ingredients seat in the wok until water boils.
Add oyster sauce and mix the sauce well evenly with all the ingredients.
Add cornstarch and lightly stir until the sauce becomes thicken.
Dish up and serve.

Method 1 (Cornstarch)

Method 2

Method 3

Method 4

Method 5 & 6

Method 7 & 8

Method 9 & 10

My Cooking Journal 23 - Spinach Soup with Meat Ball and Silver Fish

2011-10-08T02:03:00.000-07:00

One afternoon, I was at an eating house along Joo Chiat Road enjoying their famous delicacy that is the curry fish head with two others dishes to accomplish a satisfying lunch. One of the side dish that we ordered was this spinach soup with silver fish. I really fell in love with this spinach soup because of its refreshing and flavourful taste. It is a simple soup comprises of spinach, silver fish, mince pork and some shallots to enhance the flavour of the soup. I think it would be easy to cook and decided to copy their version using my own cooking instinct.

Well, the result was satisfying and I started to cook this soup for my family occasionally. It is a simple, hearty and nutritious soup embrace with high volume of calcium as I used ingredients like ikan bilis, spinach and silver fish which contain significant amount of calcium for our body. You may refer to My Cooking Journal 9 to find out more on the benefits of spinach and I hope you will enjoy this soup as much as I do.

My Ingredients:

1. 1 pack (200g) Spinach – Wash and trim (Refer to my Cooking Journal 9 for preparing spinach)

2. 200g Ikan Bilis - (Stock) Wash and rinse

3. 100g to 200g minced pork – Rinse, marinate and roll into balls

4. 50g – Dry Silver fish - Rinse

5. 3 slices Ginger

6. 2 - 3 cloves Garlic – Deskin and cut into slice

7. 3 cloves shallot – Deskin and cut into slice

8. 1 teaspoon sesame oil – for marinate

9. 1 teaspoon fish sauce - for marinate

10. Pinch of corn flour – for marinate

11. pinch of pepper, salt and sugar – for marinate and to taste

12. 1 tablespoon olive oil

13. 1.6 litre Water (enough to serve 2-3 person)

14. Fried shallot and diced spring onions (for garnish)

Method:

1. Rinse, marinate the minced pork with fish sauce, sesame oil, corn flour, sugar and pepper (quantity as stated above) in a bowl. Then roll and shape the minced pork into small round individual meat ball. Set aside.

2. Prepare a pot of boiling water for making ikan bilis soup base. Add in washed ikan bilis and simmer for 30 minutes in low fire. Remove and discard the ikan bilis in the pot. Set aside.

3. Heat up another pot for soup. Once heated, add 1 tablespoon of olive oil, let oil heat up, then add ginger and stir fry till fragrance, then add sliced garlic and shallots. Also, stir fry till they become fragrance and lightly brown.

4. Pour in the ikan bilis soup base. Let it simmer till the soup boils.

5. Add in the spinach stem and washed silver fish first. Let it simmer for about 20 minutes.

6. Add in the meat ball. Once the meat ball float, add in spinach leaves and let it cook till they boil. Off fire.

7. Add salt to taste and serve in a bowl. Garnish with fried shallot, pepper and dash of sesame oil.

Method 1.

Method 2.

Method 3.

Method 4.

Method 5.

Method 6.

My Cooking Journal 22 - Herbal Chicken Slow Cook Soup

2011-09-28T23:22:00.000-07:00

Oh my God! My "part-time lover" (laptop) really give me lots of problem lately, kind of frustrating coz I have difficulty browsing internet and my lover just “hang” himself whenever he likes it.

Oh no! I gonna need some Chicken herbals soup to strengthen and tonify my brain and body. To me, its kind of painful and irritable when comes to tackle computer problem. My hubby had helped me to reformat the entire system but problems still occur inevitably.

Talking about Chinese Chicken herbals soup, it is one of the best soups that will help those with weak body constitution to strengthen and tonify their body system. Of course it must be used with right proportion of herbs and ingredients. Otherwise, overdosing or under dosing of the herbs will not benefit your health and the former will cause harm to you. It is also crucial on the type of pots that you use to brew the soup. Claypots or ceramic pots are best for brewing soups. Stainless steel pot can be used but not on metal or aluminium pots. Some herbs might react with the metal pot therefore; reduce the effectiveness of the herbs and your effort will be wasted.

My Ingredients:

The dry ingredients that I used can be easily obtained from any Chinese Medical hall and some common one like red dates, dry mushroom, wolfberries can be easily purchased at any supermarket. Here are some basic introductions of the ingredients/herbs that are used for my Chicken Soup:

Chicken meats are rich in proteins, fats, Vitamin A, B, C and D. However, it is important to remove any excess skin before cooking to reduce the fats and cholesterol contents will give you a clear and less oily soup base. It is preferably to use kampong chicken as it is less fatty and using whole chicken will also retain its rich flavour and moisture at tip top quality.

Dry Scallops (乾瑤柱): contains vitamin B12, Magnesium, Selenium, Protein, Fat, Calories. It is often use to add flavour and sweetness to the soup and is good for improving your immunity.

Dry Chinese Mushrooms (Shiitake): High in protein, low in fat, Vitamin B2, help to treat cold, flu, stimulate immune system, fight against infection and suppress cancer cells spreading. It is also good for adding flavour to your soup.

Dry Huai Shan (淮山) also known as Chinese Wild Yam or Shan Yao (山药): Has neutral property. It helps to nourish the spleen and stomach and strengthen the kidneys and lung. It has the ability to lower blood sugar and cholesterol levels, promote fluid secretion and clear urine protein, stops diarrhea, cure cough and reduce phlegm and thirst and can be used to strengthen those with weak body constitution.

Dry Yu Zhu (玉竹): With cooling effect that helps to tonify yin, boost internal fluids level, balance heatiness, contains Vitamin A which is good for skin as it helps to moisten skin dryness, ability to nourish your dry lung and strengthen your stomach, relieve dry cough, dry throat and thirst. But people who have loose stools, spleen deficiency, stomach deficiency, phlegm stagnation is not suitable and is best to consult your physician before consume.

American Ginseng (西洋参) : It tastes bitter and has cooling effect that is capable to promote production of body fluids, reduce heat in the body, moisten the lung and boost the body’s collagen levels. It also can reduce dry and thirsty mouth and throat, boost energy (reduce fatigue) and boost immune system, relieve menopause symptom for woman, regulates blood sugar level and effective for treating diabetes, calm the brain, boost the heart. It helps to harmonize your entire body system and maintain healthy function of spleen, stomach, heart, brain and nervous system. Avoid taking carrot, radish and tea if you are taking American Ginseng. This will reduce the effectiveness of the herb.

Chinese Almonds (杏仁) : They are two types often known as Southern (南杏) and Northern (北杏) Chinese almonds. The former is larger in size and sweeter whereas the latter is more aromatic and bitter. Northern is more beneficial than southern and is often used in soup to smooth inflammation in lungs, treat cough, calm wheezing, moisten intestines and unblocks bowels. It is effective for clearing the airways in lung and smooth breathing.

Red dates (红枣) : It is rich in Vitamin A, B2, C and E, minerals such as phosphorus, calcium and iron. It helps to reinforce the blood-building function of heart, strengthen body immune system and is often use as a sweetener in the soup.

Wolfberries (枸杞子) : It contains essential amino acids, vitamin C and B2, iron, potassium, zinc, selenium, phosphorous, calcium and germanium and also with small amount of vitamin E, dietary fiber and proteins. Is good for curing giddiness, cough, thirst and reduce heat in the body. It can tonify your kidney and liver, nourish your lung and improve vision. With the sweet taste, it is often use as a sweetener in the soup.

Ingredients:

1 Kampong Chicken (whole)
4 pieces Medium Dry Scallop
3 pieces Dry Mushroom
4 slices Dry Huai Shan
20g Dry Yu Zhu
2 slices Ginger
2 tablespoon American Ginseng
1 tablespoon Wolfberries
6 pieces Red Dates
1.6 litres of water

Method:

Remove the stem of dry mushroom. Rinse and pre-soak in a bowl. Set aside.
Prepare boiling water (1.6 litres) and pour in the slow cooker pot and set to high heat.
Lightly rinse all the herbs (Yu Zhu, Huai Shan, Hong Zao, Dry Scallop) and pour into the slow cooker pot. Let it simmer.
Wash the chicken thoroughly; remove the unnecessary internal organs, excess skin and fats, then cut the feet separately.
Prepare a pot of boiling water (enough to immerse the whole chicken in the water), blanch the chicken in the boiling water, rinse and set aside.
Add in chicken, ginger and soaked mushroom, simmer for 1/2 hour over high heat and turn the cooker to auto heat and cook for 3 hours.
Let the soup cook for 1.5 hours, then rinse the wolfberries and Chinese almonds and add into the soup.
Lastly, lightly rinse the ginseng and add into the soup at the very last 45 minutes.
Add salt to taste before serving.

Method 1.

Method 5.

Method 6-8

Hong Guo (红锅) @ Nex Mall

2011-09-17T02:12:00.000-07:00

I was hungry and desperately looking for a place to settle my dinner at Nex mall. Most of the eatery in Nex mall seem crowded and worst, some with queue. We happened to pass by this Chinese restaurant in oriental style with red and white decorations. It appeared to be less crowded and a female waitress approached us politely to see if we want to dine in Hong Guo (红锅). So, we decided to try out.

I have not heard of this restaurant and no idea what their specialty was. Then I saw the white wall and menu written with a story of "Cross bridge vermicelli" (过桥米线 ). The legend of this noodle was originated from Yunnan.

This "Cross bridge vermicelli" comes with an old history about a devoted wife preparing daily meal for her husband, a scholar who always forget his meal when he study hard. One day she accidentally discovered that the top layer of oil from the chicken soup could prolong the soup warmness. She soon adopted this method and improvises a combo-style meal with other ingredients such as vermicelli, vegetables and meat added into the soup. It then becomes very popular in Yunnan and others began to name the dish as “Cross bridge vermicelli” because of her devotion crossing the bridge daily to deliver this heart warming dish for her husband.

I decided to order their specialty – Zhuang Yuan Mi Xian (状元过桥米线) and share with my kids. The dish is served in a tray contains 15 different kinds of ingredients dished in a sauce plate and with a bowl of hot soup and vermicelli served seperately. The waitress will provide assistant to pour in the ingredients starting from egg and raw and lastly, vermicelli. You can also DIY yourself if you do not requires any assistant. To my surprise, the soup was good and appetizing.

There's something I need to highlight. You must add pepper in the soup, it really makes a great difference in taste. I choose to opt out pepper in the soup at my 2nd time dining because my kids complaint about the spicy taste when we 1st tried out in the restaurant. Well, the taste of the soup turned out to be alittle bland which is not as tasty as I have had before.

Cross Bridge Vermicelli

Vermicelli waiting to swim in the soup!

Ingredients all queue up for a good shower with the soup....yee pee!

All ingredients dive into the great soupy ocean waiting for me to enjoy... the soup was indeed tasty.

As for my hubby, he choose to try the spicy beef noodles which is quite satisfying. We also order two side dishes which are “Sichuan Saliver chicken” (口水鸡) and the crispy silver fish (椒盐银针鱼) . The Sichuan Saliver Chicken is a cold dish. The chicken is tender and coated with sichuan style chilli paste and bean sauce. The latter is the deep fried silver fish wrapped up with a layer of golden flour coating. It is also a spicy dish but I requested them not to sprinkler chilli power on it (For the sake of my kids). Both side dishes are indeed delicious and my kids enjoy the silver fish very much!

If you are a 1st timer tasting the Cross Bridge Vermicelli, you might find it quite cute and interesting in term of the food presentation. The food that Hong Guo's served is delicious and not too expensive, say about $8.00+ for noodles and $6.00-$7.00+ for one side dish. In overall, the sevice is good, fast and the staff is responsive and polite. It is worth giving a try!

Yummy Beef Nooldes

Non Spicy Crispy Silver Fish

Address: 23 Serangoon Central #B1-75 S(556083)

Operating Hours: 11am - 9.30pm

My Cooking Journal 21 - Chinese Style Stir Fry Asparagus With Fresh Squid

2011-09-09T11:34:00.000-07:00

Thinking of what kind of well-balanced nutritional veggies to prepare for your kids? Try cooking asparagus which is really a wise choice for all ages and great benefits to weight watchers as asparagus is low in sodium, calories and no cholesterol or fat.

Asparagus is well loaded with fiber, folate, vitamin A, B6, C, K, thiamin and minerals such as phosphorous, selenium, potassium, iron, copper, calcium, manganese and magnesium. This herbaceous plant is also well rich in glutathione that act as a body detoxifyier, super antioxident and immune systems booster.

In all, the antioxidents present in asparagus helps protect our body from growth of cancerous cells. The vitamins and minerals contents will help to regulate blood sugar level, lower blood pressure, prevent kidney stones and urinary tract infections, enhance growth of immune cells and red blood cells, strengthen capillary walls, neutralize free radicals, reduce aging process and helps to maintain healthy skins and bones.

It is a leading Folic Acid's supplier among any others vegetables (provide 60% of the recommended daily allowance). As Folic acid is well known for helping your body to produce and maintain new blood cells, preventing cause of cancer and helps our brain to fight against cognitive decline. It is specially important for pregant woman in preventing of neural tube defects.

Buy, Selection and Storage:

Asparagus can be thick or thin and comes in three colours: white, green and purple. Usually green is commonly found in local supermarkets or wet markets. For stir fry purpose, I prefer to choose thick asparagus. Choose those that is straight, firm, uniformly sized spears with closed tips and not dried up. It is best to use it within two or three days of purchase. Otherwise you can wrap it up in paper towels or newspaper and stored in refrigerator for up to 5 days.

If you have wash and cut into pieces and decided not to cook instantly, just pat try and store them in a air-tight container and use within 2 or 3 days for best quality. Storing in the air tight container can still maintain it freshness.

Preparation:

Cut off the tough end of the stem and discard. Wash thoroughly, then use a vegetable peeler to deskin the asparagus stem all the way through the lower part. Do not deskin the top part with "leaves". Cut stalks diagonally of about 2 inches length.

Ingredients:

3 to 4 stalks Asparagus - See above for preparation
1 piece Squid - Wash, remove membrane, vein, eyes and cut into rectangle slices with diagonal pattern on surface. (refer my cooking journal 4 - method no. 1 if you want to find out how to process the squid)
1 tablespoon olive oil
3 cloves garlic - skin peel and sliced
3 slices of ginger
1 teaspoon sesame oil - for marinate of squid
1 teaspoon fish sauce - for marinate of squid
1 tablespoon oyster sauce
1 teaspoon of corn flour - for marinate of squid and sauce thickening
pinch of pepper, salt and sugar - to taste
2 tablespoon water

Methods:

Prepare 1/2 teaspoon of corn flour in a small bowl and add water to make a cornstarch mixture.
Marinate squid in a small bowl with 1 teaspoon of fish sauce, sesame oil, pinch of pepper, sugar and corn flour. Set aside.
Prepare a pot of boiling water (enough to immerse the asparagus). Blanch the asparagus in the boiling water for about 5 minutes. Transfer to a bowl and let it run under the cool tap water (this is to prevent the asparagus for being overcook). Or alternative, plunge them in a bowl of ice water. Once cool, drain and set aside.
Heat one tablespoon of olive oil in a wok over medium high. When the oil is hot, toss in ginger and stir fry until fragrant. Then add in slice garlic and continue to stir fry till it turns slightly brown.
Immediately toss in asaparagus under medium heat and give a quick stir until they are all well coated with oil.
Then add in the squid and mix them well. Add 1 tablespoon oyster sauce, pinch of pepper and sugar and stir well until the squid is cooked (eventually the squid will turn white in colour when cooked).
Finally, add two tablespoon of water to make sauce, once boil, drizzle in the cornstarch mixture and stir quickly till the sauce is thicken and toss well to coat.
Dish up and serve.

Method 3

Method 4 & 5

Method 6

Method 7

Malacca Trip 2011

2011-08-28T09:45:00.000-07:00

We went for a short break to Malacca for three days. The trip was booked from deal.com.sg and final reservation was arranged at Five Star Travel. The deal was a two days Malacca tour package with one night stay at Equatorial Hotel (5*) and transport (via Coach) @$78 per person. The best part is a FOC giveaway to upgrade your delux room to suite. We extended another night with Five Star Travel @ $135.00 for additional nights at Hotel Equatorial (for two adult and one child with bed for a delux room).

This was our first encounter to Malacca. Needless to say, my kids were very excited and happy from the moment we left home and at Golden Mile Complex waiting to board the coach. The journey took about 4 hours. We had a smooth journey through out the way with no traffic jam and long queue at Causeway check point.

Our Day 1:

When arrived, we check in Hotel Equatorial (Delux Room at 1st night and transfer to Suite on 2nd night). This hotel is situated in the heart of the Malacca city that is within walking distance to shopping centres, entertainment and historical site. My kids love the great view from our hotel room overlooking the Malacca city and its seaview.

Our first destination was Dataran Pahlawan Melaka Megamall as it is closest to our hotel. Our first lunch was A&W fast food restaurant located at the Basement of Dataran Pahlawan Melaka Megamall. This fast food restaurant was quite popular in Singapore during the 1980. It can no longer be found in our hometown. Anyway, we were delighted to taste it in Malacca again.

After our lunch, we strolled along street of Jalan Merdeka and were attracted by some interesting displays of old jet plane, old train, canon and bull lock carts located in Coronation Park. Opposite the park, you see a few historical buildings mostly in red that housed along Jalan Kota street. These buildings mainly are museums that tells you the significant history of Malacca.

We then, took a ride at Menara Taming Sari (Taming Sari Tower) . It is a 360° revolving tower of 110m height that will rise from ground to the top of tower in about 7 minutes. You will get to enjoy excellent view of the Strait of Malacca and Malacca city. The operating hours was from 10am to 10pm daily and ticket price is RM$20 for adult and RM$10 for children under 12.

About 5 minutes walk from the revolving tower, we visited the Maritime museum (the Flora de la Mar - a portugese galleon) with a minimal fee of RM$2.00 for adult. They will provide you with a plastic bags to store your dirty shoe as visitors are not allowed to wear shoes inside the ship museum. You are to keep them in the plastic bag and placed it on the shoe rack located at the entrance. The museum basically presented some Malacca's history with display of old maps, scale-model ships, weaponary and olden day's accessories and relics.

The weather was pretty warm and humid and we were really tired after a long day walk. We took a rest at a drinking store near Malacca river enjoying the windy breeze and cooling coke to rejuvenate our energy.

With recommendation from the hotel personnel, we decided to perform a brief survey along this street, Jalan Melaka Raya knowing that a few nice Nonya Restaurant were housed along this street. Our conclusion is to try Makko Nonya Restaurant (123, Jalan Melaya Raya) as we were attracted by their traditional interior and the crowd they draw.

We ordered beef rendang, sambal sotong, Ikan Chuan Chuan (Steam fish with bean sauce), Itik Tim (duck and salted Vegetable Soup) and last but not least, our dessert of the day - Chendol. I would give MAKKO three 'Thumb Up'. The tender beef rendang infuse in your mouth and the spices aroma melt your soul as you taste it. The duck and salted vegetable soup is very appetizing and refreshing. It is capable to help you to reduce the spicy sensation in your mouth. I would say, this two dishes that we tried is really awesome. We are not fancy over the Steam fish and Chendol which is considering average. The overall is still pleasant with reasonable price, nice ambience and good service. Also, you can get some nice prawn crackers before you left the restaurant.

Our Day 2:

Firstly, buffet breakfast at Hotel Equatorial. We then visited one of a well known historical site - A'Famosa Fort, a portugese fortress that was badly destructed during Dutch invasion with only a small part of the main entrance remains.

Behind this site, there is this St. Paul's Hill where St. Paul church is housed on top of the hill. The walking journal toward the hill top was really tough for us. We have to carry our pram up to the hill top and occassionally carried my kids up the stairs if they wouldn't want to walk due to tireness. Our final achievement was still a good one. We enjoyed a breathtaking view of Melaka city and its coastline and a closer view of the historical church building.

Then, we booked a Ducktour thinking that our kids would enjoy a land and sea sightseeing tour. You will be entertained by the tour guide sharing some details about Malacca's attraction and history. Well, my two boys dozed off during the one hour journey probably due to tireness and nice sea breeze. Anyway, you can purchase the ticket at ticket booth at Merana Taming Sari (Adult - $38.00 and children 3 to 12 years at $22.00).

Our next interesting destination was Jonker Street - the Chinatown of Malacca that is rich in Nonya culture. You can see the street occupied with rows of terrace shop houses selling antiques, souveniers, fashions and eatery; giving visitors a sense of blending of history and modern cultures.

A nice place to ease your thirst is Jonker 88, a popular dessert shop that serves nice chendol and ice kachang and others local delights like Baba laska, rojak etc. It is located at 88, Jalan Hang Jebat (along jonker street) and is mostly occupied with crowd.

Then, we visited another interesting historical building, the Cheng Hoon Teng Temple constructed in 1645. It is located at No. 25 Jalan Tokong and is one of the oldest functioning temple in Malacca.

Another popular attraction is the Dutch Square comprised of a few significant structures such as the Christ Church (built in 1753 by Dutch), the Stadthuys (built in 1650), the Queen Victoria Fountain (built in 1901 by British) and Tan Beng Swee Clock Tower (built in 1886). They are located along Jalan Gereja (also known as Church Street) and these building are mainly painted in brick-red colour that made them look very special.

After a hectic day, we headed back to our hotel for a rest. My kids were dying to return to the hotel because they wanted to play in the spacious suite room and to sit on the daybed playing with their toys. They love to are more happy to stay in the Hotel room than roaming around Malacca Town.

Then, dinner time, we wanted to try the famous chicken rice ball in Malacca. We went to Ee Ji Ban Restaurant (275, Jalan Melaka Raya 3) that is just 10 minutes walk from Hotel Equatorial. We ordered two different style of chicken, roasted and steamed with chicken rice balls. Another dish was Asam Fish Head. Well, the chicken meat is indeed tender, juicy and infuse with sesame oil and soy sauce fragrance. The chilli sauce is indeed good. But we are quite disappoint with the sticky, lumpy texture of the rice ball and ordered more chicken rice to go with the chicken instead of the balls.

Our Day 3:

Our Five Star coach will arrive Hotel Equatorial at around 2.00pm. We are supposed to check out by 12.00 nn. We requested for an hour extension (check out by 1.00pm) because we wanted more time for our final shopping.

Our last tourist attraction was Melaka Sultanate Palace which is located at the foot of St. Paul's Hill. The replica palace is built in 1984 to replicate the Sultan Mansur Shah's palace who ruled Melaka from 1456 to 1477. The building is constructed of hardwood and the roof is made of 'belian' wood where the structure are secured only by wooden pegs.

The Cultural Museum is a three storey building that display the Malaca's history with photographs, paintings, weaponry, musical instruments, gifts from foreign emissaries etc. Admission charge is RM2.00 for Adult and RM0.50 for Children. It will be closed on Mondays and opening hours is from 9am to 6pm.

Well, our lunch time before heading back home is at this authentic Japanese restaurant, Kampachi located in Hotel Equatorial. The food is delicious with expensive price.

Sayonara Malacca! It a pleasant trip and we will be back again!

I feel that Malacca is a small, friendly city to visit. It is easy to access around the city via foot. You can also hire those decorative trishaw along the street to explore this attractive city, a mixture of old and new establishments. Bear in mind to ask for the price first before boarding and to bargain if necessary. In fact, I have enjoyed a good Nonya meal and enjoyed some of their tasty local delights. Cya!

My Cooking Journal 20 - Mum's Black Bean Soup

2011-08-17T10:11:00.000-07:00

If you were thinking of improving your body overall health and maintaining youthfulness, you can try drinking black bean soup frequently.

Chinese believe black bean is a good nutrition food that is suitable for all age especially for woman before or after their pregnancy. This bean is rich in cholesterol-lowering fiber, antioxidants, protein, Vitamin B1 and contains good source of magnesium, iron and folate.

Black bean can helps to nourish our blood, reduce blood viscosity, regulate menstral cycle for women, lower blood cholesterol level, strengthen kidney and prevent constipation. Others than this, it can eliminate free radicals, delay ageing and eliminate wind in stomach. It contains lot of nutrients that is essential for normal growth and maintenance of our body cells. The beans if consume regularly can help to fight against cancer and heart disease.

My mum told me to use pork trotters instead of pork ribs for the bean soup. The pork trotter (with bones and skins) not only provides calcium, but also contains collagen that will reduce dryness of our skin and strengthen our ligaments and joints. Its make a fantastic thick broth base with nice sweet flavour. It is really delicious and easy to make.

Buy and Prepare:

You can purchase black bean from local supermarkets or provision shops. It is usually sold in packet form.

My mum also taught me some basic tips to take note before cooking them. Before cooking these beans, spread them on a plate and remove any debris, spoil beans or stones. Then place the beans in a pot, wash and rinse the beans with hot boiling water. Drain the hot boiling water and then rinse the beans with cool runnng water. Discard the water and prepare to presoak for at least 2 hours. This is to shorten the cooking time. After 2- 4 hours of soaking, discard the presoaked water and prepare for cooking.

Ingredients:

200g Black Bean - prepare as mentioned above
1 Pork Trotters - cut into small pieces and rinse
1 Dried Cuttlefish - cut into small pieces and rinse
6 Red Dates - rinse
1.6 Litres Water

Methods:

Prepare a pot of boiling water and blanch the pork trotter in the pot to remove the smell of blood and scum. Remove and set aside.
Boil a pot of water. Pour the hot water in the slow cooker pot. Add in pork trotter pieces, cuttlefish slices, red dates and presoaked black beans into the pot.
Turn on to high heat and let it cook for at least 2 hours. Then reduce to low heat and simmer for another 2 hours. Add salt to taste.

Method 1

Method 2 & 3

Ps. Whenever I drink this soup, it reminds me of my beloved mum. Her black bean soup is real delicious and fantastic. She is using the traditional charcoal stove to boil this bean soup. As a result, the taste is immensely different and able to bring out the full flavours. Thanks Mum!

My Cooking Journal 19 - Chinese Fried Rice

2011-08-09T10:46:00.000-07:00

Sometimes, if I have run out of idea on what to cook or my laziness has simply shut my brain to generate any cooking ideas, I would then choose to cook fried rice (Chinese Style) for my family. It is a very simple dish to cook and the ingredients involved are usually very easy to source in your fridge.

The main ingredients are white rice (preferably overnight/left over rice), egg, garlic, fish sauce whereas the rest of the ingredients really depends on individual's preference.

However, to get a nice and tasty fried rice, it is best to use chilled overnight rice as the freshly cooked rice contains more moisture in it tends to give you a sticky lumpy texture after cooked.

My Ingredients:

1.5 cup cooked rice, preferably refrigerated overnight or for at least 4 hours
5 cloves garlic, minced
1 carrot (small size), cut into small cubes
1 piece fish cake, cut into small cubes
1 small stalk cauliflower, wash and cut into small florets
1 piece chinese sausage, cut into thin slice
4-5 pieces sliced ginger
2 eggs
2 tablespoon olive oil
2 tablespoon fish sauce
Sugar, Sea Salt and Pepper, as desired
Fried Shallots and sliced red chilli, for garnish

Methods:

Prepare a wok/pot with water (that is enough to cover the cauliflower florets and carrots), add few drops of olive oils and pinch of salt. Once water boils, pour in the cauliflower florets and carrots. Blanch them for about 5 minutes and remove from wok. Rinse with cold water and set aside.
Heat wok, add chinese sausages to wok and briefly stir fry till its turn lightly brown. Dish out and set aside.
Add fish cake to wok, also briefly stir fry till its turn lightly brown. Dish out and set aside.
Heat up 2 tablespoon of olive oil, add sliced ginger and stir fry over high heat till fragrance. Add minced garlic and stir fry till it turns lightly brown.
Add rice, stir, flip and toss till rice becomes loose and coated well with oil and mince garlic.
Add one egg onto the rice, spread them evenly on the rice. Stir and flip till the rice mixture becomes dry.
Add cauliflower florets and carrot, mix well evenly.
Add chinese sausages and fish cakes, again mix well with the rice and stir throughout.
Add one more egg onto the rice mixture, spread them evenly with the rice mixture and stir fry till the rice mixture is dry.
Add dash of sugar, pepper and 2 tablespoon of fish sauce, give them a thorough stir and mix well evenly or until the rice is aromatic.
Dish up and garnish with fried shallot and red chilli. Ready to serve.

Method 1

Method 2

Method 3

Method 4

Method 5

Method 6

Method 7

Method 8

Method 9

Method 10

My Cooking Journal 18 - Stir Fry Pork Liver (猪肝)

2011-07-30T11:05:00.000-07:00

I love to eat pork liver. Whenever my craving is haunting me, I would cook this famous authentic Chinese dish. However, not all people can accept the taste of pork liver as it has raw smell and looks bloody if it is undercooked. So, one must be careful with the handling and cooking process to make it tastier.

Before we talk about cooking pork liver, there is some good points of pork livers to be shared with everyone.

Pork livers are low in sodium, zero sugar, very high in iron, niacin, pantothenic acid, phosphorus, riboflavin, selenium, vitamin A, B12, C and zinc. Also high in thiamin and vitamin B6. Therefore, it is a good food that helps to regulate our blood circulation, capable in maintaining our eyesight, bones, skins, nervous system, promotes growth and maintenance of cells, tissues and sperm production (for men).

The only main bad point about pork livers is they are very high in cholesterol. It contains around 100% of the daily recommended amount that we needed. This has indirectly increase our risk for coronary heart disease if we do not consume in moderation.

Buy and Selection:

Pork livers can be purchased at any local supermarket and wet market. Choose those that are bright red in colour and remember to check the packing date if you purchased from supermarket. Try to consume the pork liver within one to two days after purchased. It will tend to lost out its freshness and becomes more powdery in texture if you refrigerate it for too long.

Ingredients:

1 piece Pork Liver (150g - 200g), rinse well and cut into thin slices
3 stalks Spring Onions, cut into two inch length and seperate out the white and green part
15g Ginger - cut into thin strips
5 cloves Garlic - cut into slices
1 Red Chilli, cut into slices
1 tablespoon - dark soya sauce (thicker texture)
1 tablespoon - light soy sauce
1 tablespoon Sesame oil (for cooking)
1 teaspoon Sesame oil (for marinate)
1 teaspoon Cornflour (for marinate)
3 tablespoon water
A dash of black pepper, sea salt and sugar (to taste)

Methods:

Marinate pork liver slices in a bowl with 1 teaspoon sesame oil, dash of sugar and pepper, 1 tablespoon of light soy sauce and 1 teaspoon of corn flour. Mixed well and set aside (Preferably marinate for 30 min.)
Boil a pot of water and add dash of sea salt. Once boiled, pour in the seasoned pork liver slices and off the heat. Blanch the pork liver briefly in the pot of hot water, then remove them from the pot within 15 second. This will help to reduce the raw smell.
Heat up 1 tablespoon of sesame oil, once heated, add in ginger strips, white part and some green part spring onions and stir fry over high heat till fragrance. Add in garlic and red chilli slices, stir fry till garlic become lightly brown. Then, reduce to low heat.
Add in pork liver slices, give it a quick stir and add in 1 tablespoon dark soya sauce, dash of sugar and black pepper and stir well for 2 minutes.
Add water (to make a sauce base) and stir well.
Then , follow by green part of spring onions and stir till spring onions become soft.
Off heat, dish out from wok and serve hot.

Note:

Pork Liver has no connective tissue, so try not to overcook it as it will become very dry and tough which will destroy the taste. However, pork liver must also be cooked till little pinky in the inner side (to give a soft and tender texture) as eating raw pork liver may cause irritation to your digestive system.

Method 3

Method 4

Method 5

Method 6

This dark soya sauce (superior grade) makes a great sauce for my stir fry pork liver

Terracotta Warriors At Singapore

2011-07-27T08:52:00.000-07:00

It has always been my dream to visit the nature wonder of Terracotta Warriors at Xi'an, Shaanxi province of China. It was one of a most significant and devastating archaeological discoveries in the history. At last, my chance has come to see these real magnificent creations by the First Emperor, Qin Shi Huang in my homeland. All thanks to the ACM (Asian Civilisations Museum) for taking the effort to put up such an inspiring exhibit.

This special exhibition displays 100 artefacts that were loaned from some museums from China’s Shaanxi province. These terracotta figures include a general, archers, infantry man, a cavalry officer, a charioteer, a strongman and a horse. Though the exhibition is small, it is still very spectacular. Each lifesize terracotta figures are unique in term of look, clothing, hairstyle and gestures. It is amazed that humans could perform such a perfect art work without the help of advance technologies. I really wonder how could they do it?

Then, before we start our discovery journey at Asian Civilisations Museum, we lunched at "Indochine Waterfront Restaurant" which is located within the Asian Civilisations Museum's building. The ambience was nice and romantic. It a good place if you want to go with your date. As for the food, I would consider satisfying and the price is reasonable. While waiting for food, we entertained ourselves by taking few family shots!

I still remember the time that I ate Vietnamese food most was in Adelaide, Australia. The Vietnamese food there indeed were much tastier. Its been long that I last had my Vietnamese food, and we decided to order Vietnamese beef and noodle soup (also known as Pho Bo) to ease our craving and a set of kid meal - nugget and chips for our kids, which is their usual favourites.

The soup is light, clear and delicate...with a taste of sweetness

The beef noodles is served with a plate of vegetables comprise of lettuces, mint leaves, bean sprout, chillies and lime.

Condiments

Kid Meal - Nugget & Chips

Special Exhibition Gallery at Asian Civilisations Museum from 24 June 2010 to 16 October 2011.

Price at $8 (Discount for Passion Card Holder)

Address: 1 Empress Place Singapore 179555

Opening Hours: Mon - 1pm to 7pm, Tue to Sun - 9am to 7pm (Fri - to 9pm)

My Cooking Journal 17 - Homemade Radish Soup

2011-07-18T09:29:00.000-07:00

Bakuteh (肉骨茶) is a well known local chinese soup easily found in Singapore. It is a pork ribs soup that is in a clear and peppery style or darker soup with herbs and spices flavour depending on individual preferences.

My homemade radish soup is a simpler modification of Buketeh soup. Instead of using one pack of Bakuteh satchet, I used half a pack and cook it with ingredients that comprises of Dry Scallops, Pork Ribs and White Radish. This homemade radish soup is a real family favourites of our and I used to cook it quite often.

Radish is added because it can enhance sweetness to the soup and incorporate with a sense of lightly spicy and peppery flavour. Radish is a low calories root vegetable that is rich in Vitamin C and B-6, anti-oxidants, folates, riboflavin, thiamin, dietary fiber and minerals such as iron, magnesium, copper and calcium. This root vegetable is a very good detoxifier and disinfectant that helps to prevent cancer, maintain good blood pressure, maintain good skin, prevent constipation and protect our liver and gall bladder from infections. And with it anti-congestive properties, it is capable in relieving respiratory congestion caused by cold, infection and allegies.

Buy and Selection:

Bakuteh's sachet and radish can be purchased at any local supermarket, grocery stores and wet market. There are many different brands of Bakuteh sachet available for selection. As for the radish, remember to choose roots that are firm and fresh in texture. Avoid choosing root that is yellowish as it indicates that the stock is old.

Just simply wrap the white radish with newspaper (to absorb moisture) and store in a plastic bag and in the refrigerator. It is sufficient to maintain its freshness for up to a week.

Since I am just using half a pack of the Bakuteh, I would usually store the other half in the refrigerator for up to a month. Below is a sample of different brands of Bakuteh Satchet. (My own preference brand would be no. 1 & 2).

Different Brands of Instant Bakuteh Satchet

Ingredients:

4-5 pieces Pork Ribs
4 medium size Dry Scallop
1 medium size White Radish - de-skin, washed and sliced
Half pack Bakuteh satchet
1.6 litre Water (Half a pot of size: 3.2 litre slow cooker)
Sea salt to taste

Methods:

Roughly distribute the spices in the Bakuteh satchet into half. Ensure that the spices are pushed to both side end of the satchet. Then use a string (we used for sewing) to tie and tighten the satchet to prevent them from leaking out when boiling in the soup pot. Tied it somewhere near the centre part (tied two sections). Then, use a scissor to cut in between the tied sections. Set a side one pack for cooking and the other half keep it in the refrigerator for future use.
Boil a pot of water. Once boiled, blanch pork ribs in the boiling water, remove and set aside.

Boil a pot of water and pour into the slow cooker soup pot. Put in dry scallops, Bakuteh sachet, sliced white radish and blanched pork ribs into the soup pot. Turn to high heat and let it cook till boil. Then simmer to low heat for 2 hours. Season with sea salt to taste.

Method 1

RSAF OPEN HOUSE 2011

2011-07-14T01:09:00.000-07:00

My 19 months boy always gets traumatized by the thunder noise produced by fighter jet whenever its fly across our house. He would cry loudly and requested our full attention till the irritable noise disappeared. Without fail, we would comfort him and explained to him what is that loud noise? Despite our assurance that the loud noise will not caused any harm to him, he would continue to cry in our arms till the loud thunder noise disappeared.

The RSAF open house 2011 was held on 28 May 2011 to 29 May 2011. We took this opportunity to let our boys encountered an up close and personal experience with the air crafts at Paya Lebar Air Base.

We reached there around 4.00pm on 29 May and luckily managed to catch the last aerial performance at 4.30pm. My kids were very happy and excited with all the display aircrafts and the aerial performance. They get to view the fighter jet setting off at the runway and flying over us at close distance, then helicopter real-life hovering performance and parachuting by the red lions. Well, its a pity that we couldn't have enough time to explore the whole event. We should be there in the morning rather than late afternoon.

Now, whenever we passed by Paya Lebar Air Base, my elder boy could recognise the air base and will start to share his experience at RSAF open house. Then he will pester me to bring him to visit the air base again. In which, I told him we will visit again next year when it is open to public!

Good news is, my 19 months younger boy no longer be afraid of the loud thunder noise caused by fighter jets whenever they flew across our house. He would point toward the sky and say "plane". We are really glad that he had overcome his fear and is really worth a visit to RSAF Open House! We definately would visit again!

My Cooking Journal 16 - Sweet and Sour Luncheon Meat with Mix Veg.

2011-07-06T22:54:00.000-07:00

Do you know that colourful capsicums (most commonly found in our local are red, yellow and green) are very nutritious to us? Red, yellow and orange are sweeter and pleasant to the taste whereas green is slightly bitter and less sweeter. Strong and brighter colour of capsicum has higher concentration of anti-oxidants.

Capsicums are rich in Vitamin A (beta-carotene), C and E. It contains all powerful anti-oxidants that help us to guard against free radicals to our body cells, nerve, blood vessels and even can strengthen our body's immunity. It is capable in treating heart disease, respiratory problems like asthma, cataract, prevent blood clot in blood vessel and maintaining healthy teeth, bone and skin.

Capsicums are low in fats, calories and cholesterol. It contain proteins and a wide range of Vitamin B complex (B1, B2, B3, B5, B6 and B9) and contain minerals such as potassium, manganese, thiamine, molybdenum, trytophan, copper, cobaly and zinc.

Capsicums help to speed up our body metabolism and good for weight lose. It is also a good source of fiber that helps to prevent constipation and act as a stimulant herbs to relieve indigestion, stomach ulcers and diarrhea.

Capsaicin in capsicums helps to block the transmission of pain in the spinal cord from the skin and is capable to relieve migranes and headaches. It provides some protection from cancer and is effective in fighting off food-borne bacteria disease found in raw shell fish. Drinking capsicium juices is effective in lowering our blood pressure and a good cure for those with sore throat.

I love to cook capsicum for my family as it is one of a nutrient-dense food to be consumed habitually. My son now appreciates the taste of capsicums (the red and yellow ones) after my few efforts in convincing him that eating more capsicums will make him strong and healthy like a "SUPER POWER MAN". I am glad that he would even request me to cook capsicum at times.

My home-made sweet and sour dish ingredients comprise of luncheon meats (in can), capsicums, potato, red onion and tomato. It is really delicious!

Buy, Selection and Storage:

You can buy capsicium from any local supermarkets or wet markets. Remember to choose those that are firm, smooth skin, wrinkles free and feel heavy for its size.

Store them in a plastic bag in the refrigerator and can stay fresh for up to 5-7 days. Only wash them when you want to use it. However, if you have cut and wash them and decided not to cook on the same day, just store them in air-tight container and can still stay fresh for up to 5 days.

Ingredients:

200g Luncheon Meat - Cut into small cubes
1 medium capsicum - Cut into pieces
1 Potato - Peel skin, wash and cut into small cubes and soak in salt water for 20 min.
1 Red Onions - Peel skin, cut into wedges
1 Red Chilli - thinly slices
1 tablespoon minced garlic
3 slices ginger
Pinch of sugar and pepper
1/2 tablespoon oyster sauce
1 tablespoon tomato sauce
2 tablespoon olive oil
2 tablespoon water

Methods:

Remove potatoes from the bowl of salt water. Pat dry with paper towel and set aside.
Mix tomato sauce, oyster sauce and water in a bowl, stir well and set aside.
Heat 1 teaspoon olive oil on work, pan fry luncheon meats till its turn brown on all sides. Place a paper towel on a plate, transfer "brown" luncheon meats from wok to plate and set aside.
Add 2 tablespoon olive oil to heated wok, once oil heated, pan fry pototoes till its turn brown and slightly soft on all sides. Place a paper towel on a plate, transfer "brown" pototoes from wok to plate and set aside.
Remove excess oil from wok (left about 1 teaspoon), add slice ginger, fry till fragrance and add minced garlics and sliced red chilli and continue to stir fry till garlic turns slightly brown.
Add tomato, potatoes and luncheon meats, give a good stir for 5 minutes over high heat.
Add capsicums, red onions, pinch of pepper and sugar and stir well for another 3 minutes.
Add sweet and sour sauces and mix well to coat.
Dish up and serve.

Method 3.

Method 4.

Method 6.

Method 7.

Method 8.

Barney and Hippopotamus @ Marina Square

2011-06-30T09:46:00.000-07:00

It's just another family event for this June. We brought our kids to watch Barney Show at Marina Square. Well, needless to say..they were very excited over it but not us. We saw parents queuing for two hours prior the show starts. Those who can get into the entry were entitle to take photo with Barney and friends after the show ended. Well, as for us, we decided to go for a good lunch before the show starts at 4.00pm.

We decided to try Hippopotamus, a french restaurant at #01-204/205 (our first time) with a cozy and warm interior atmosphere.

Our orders were two sets of sirlion steak set lunch come with a choice of sauce and 3 side dishes. Choices of 5 types of sauces are available to choose - barbecue, Béarnaise, stewed shallot, pepper and Roquefort cheese and choice of side dishes - fries, potato gratin, green beans, baked potato, ratatouille or basmati rice.

We also ordered a kid set meal - nuggets and chips with a choice of drinks and ice-cream and a bottle of Summerfield California Chardonnay 2008 to pair with our steak.

Steak with pepper sauce and side dishes - Ratatouille, chips and potato gratin

Steak with pepper sauce and side dish - baked potatoe with sour cream, chips and green beans

Kid meal - Nugget and Chips

Sommerfied California Chandonnay 2008

Once settled, we were served with complimentary bread but we didn't enjoy the bread much as it was really tough and dry to taste. The steaks are quite fresh except a bit saltish in taste. The nuggets were very tender and chips are cripsy too. By the end of the meal, we were quite satisifed with the food with reasonable price. The staffs were friendly and helpful. Can try!

Say Cheese..

Cheese....

Cheese.....

Say Cheese......If not....I am going to .........

Ok..ok..I say cheese

Cheese...Want to try my bread?

Yummy..yummy

Let's Play @ Changi Airport

2011-06-27T23:09:00.000-07:00

It was another fun event in this June with my kids at Changi Airport Temrinal 3 near Check-in Row 11. It is free as long as you spend any amount at any changi airport's retail outlets. Prior entering the playground, you have to produce your purchase receipt to redeem for one play and require to sign a consent form while queueing for your turn. Each time, a group of children will be allowed to enter and is limited to 10 minutes for each play. The inflatable playground has slides and inflatable airplanes, sunflower models for photo taking.

My elder boy was having fun with it but my timid younger boy was terrified by the bouncing effect and refused to play even I offered to carry him around. The airport's inflatable playground has ended on 26 June. Indeed a nice place for Kids!

Vogage De La Vie - Sentosa Resort World Festive Grand Theatre

2011-06-27T01:20:00.000-07:00

We went to watch the “Vogage De La Vie” at Sentosa Resort World Festive Grand Theatre on last Friday. It was our first time watching a real life circus acrobatic theatre performance. In the first place, we were quite worried with my younger one (18 months old) who might throw tantrums in the event of the show as kids at this age have shorter concentration and might be scared by loud music and the pyrotechnics effect. To my surprise, my two kids were well-entertained and had enjoyed it very much. It was a fun night out for us!

The overall performance was indeed entertaining and exciting. I personally love the setting of the props, stage, music, costumes and pyrotechnics of the show. The audiences get to see the performers up close when the performers moved within the audience seats. This has also lifted up the ambience of the performance. A few performances like the stunting bow and arrow act, the Finnish rope and cloud swing act, the Viktor Kee’s juggler act and Aurelia Cat’s trapeze act were all impressive and amazing. It is worth watching if you have not see any of such circus acrobatic theatre performance.

My Cooking Journal 15 - Stir Fry Leek with Seafood and Firm Bean Curd

2011-06-20T23:15:00.000-07:00

Leeks are close relative to onions, garlic and scallions as they belong to the one vegetable family known as Allium vegetables. Compare to onions or scallions, leeks are sweeter in taste, milder and more refine in flavour (when cooked).

Leeks process few good nutritions to our bodies. It is relatively low in saturated fat, sodium and cholesterol (capable of possessing low blood pressure effect and hence, lower risk of heart disease), rich in Dietary Fiber (assist in digestion and metabolism), Vitamin A, Vitamin C (Assist in repairing body tissues and boosting immune system), Vitamin K (Promotes strong bone and teeth), Vitamin B6, Folate, Manganese, Iron and Magnesium (Enhance proper growth and function of our body for sustaining optimum health). Apart from that, leeks contain some anti-bacterial properties to assist us to fight against infections.

Buy, Selection and Storage:

You can purchase leeks from local supermarkets or wet markets. Before purchase, choose leeks that are firm and less than 1 1/2 inches long (shorter leeks are more tender and delicate in taste). Make sure that the green parts are un-wilted and no green/yellow/brown spots on stalks.

Leeks should wrap in paper towels or newspaper and stored in refrigerator for up to 5-7 days. If you have washed and cut, you can stored them in a air-tight container and keep it in refrigerator for 3-5 days. It can still maintain it freshness.

Ingredients:

3 stalks leeks - Thoroughly washed, sliced diagonally into 2 inches length
4 pieces Medium Size Prawns - Washed, deshelled and deveined
1 piece Squid - Wash, remove membrane, vein, eyes and cut into rectangle slices with diagonal pattern on surface. (refer my cooking journal 4 - method no. 1 if you want to find out how to process the squid)
1 block Firm Bean Curd - Cut into small rectangle cubes
2 tablespoon olive oil
4 cloves garlic - skin peel and sliced
3 slices of ginger
1 teaspoon sesame oil
1 teaspoon fish sauce - for marinate of seafood
1/2 tablespoon oyster sauce
pinch of corn flour - for marinate of seafood
pinch of pepper, salt and sugar - to taste
Water (1 cup)

Method:

Marinate the prawn and squids with 1 teaspoon of fish sauce, 1 teaspoon of sesame oil, pinch of corn flour, sugar and pepper in a small bowl. Set aside.
Heat up wok with 2 tablespoon of oil, pan fry the bean curd till its turn brown on all sides. Place a paper towel on plate (for absortion of excess oil), transfer "brown" bean curb from wok to plate and set aside.
Remove excess oil from wok, left 1 tablespoon of oil for stir fry leek.
Add sliced ginger, stir fry till fragant, then add minced garlic and continue to stir fry till it turn slightly brown.
Add leek stalks first, stir fry for 1 minute over high heat and add 1 cup water and continue to stir fry for about 2 minutes.
Add the leek leaves and stir well, add 1/2 tablespoon oyster sauce, pinch of pepper and sugar and stir well again.
Add the bean curb, stir well and simmer on low heat till leeks turned soft.
Lastly, add seafood and stir well till the seafood is cooked.

Dish up and serve.

Method 2

Method 5

Method 6

Method 7

Method 8

My Cooking Journal 14 - Steam White Pomfret (清蒸白鲳魚)

2011-06-06T01:25:00.000-07:00

This is another steam fish cooking method that I would like to share. This times I included wolfberry in my steam fish dish. Wolfberry (枸杞子) is very well used in chinese cruisine and in tradition chinese medicine. It is very nutritious and sweet in taste. It contains various important nutrients such as essential amino acids, vitamin C and B2, iron, potassium, zinc, selenium, phosphorous, calcium and germanium and also with small amount of vitamin E, dietary fiber and proteins.

Wolfberry is well know for improving our vision and liver, for anti-aging purpose, helps to promote healthy skin and hair growth, boost our immunity, improve our blood pressure level and prevent cancer. Usually, I also like to add them for my chinese soup recipe.

This dish takes about 25 minutes to prepare and cook.

Ingredients:

1 medium white phompet
1 inche Ginger, thinly shredded
1 tomato, cut into 6 wedges
1 red chilli, thinly sliced
2 pieces dried mushroom - soaked till soft and thinly sliced
2 pieces of preserved salted vegetables, thinly shredded
2 stalk Spring Onion, white part cut into (1 inch) length and green part thinly sliced
4 cloves garlic, minced for garnish
1 tablespoon light soy sauce
1 tablespoon oyster sauce
1 teaspoon sesame oil
3 tablespoon olive oil
dashed of sugar and white pepper

Sauce:

1 tablespoon light soy sauce
1 tablespoon oyster sauce
1 tsp sesame oil
Dash of white sugar and pepper

Mixed the above in a small bowl and set side.

Deed fried Garlic (for Garnish):

Heat wok, add 3 tablesppon of olive oil to heated wok
Add minced garlic and fried till 75% of the garlic turned brown. Be careful as garlic get overcooked very easy, you have to watch it closely.
Transfer the fried garlic to a bowl, let the garlic sit in the hot oil for 2 minutes.
Separate the fried garlic and oil in a bowl. Set aside for garnish.

Methods:

Wash the white pomfret with salt, make a diagonal slits on fish body then pad dry with paper towel.
Place the tomato, some sliced ginger, sliced red chilli, sliced spring onions (white part only), salted vegetable on bottom of plate. Also place some sliced gingers inside the fish cavity.
Place the fish on top of the tomato. Then, scattered some sliced ginger, sliced mushroom, wolfberry and sliced chilli on top/side of fish body.
Prepare a pot with water and place the steam rack in the pot. Heat up the pot of water. Once water boiled, place the fish on the steam rack, cover with lid and steam it for 8 minutes. Remove from pot and set aside.
Heat up wok, pour in the sauce mixture, once boiled, pour the hot sauce over fish.
Rinse wok with water (to wash away the sauce), then heat up wok again, add 1 tablespoon olive oil (previously used for fried garlic), once boiled, carefully drizzle the hot oil over fish.
Garnish with fried garlic and sliced spring onion (green part) and serve.

Method 2 & 3

Method 5

Method 6 & 7

My Cooking Journal 13 - Chinese Fish Porridge (鱼片粥)

2011-06-01T01:10:00.000-07:00

If you want to prepare a quick, simple and satifying meal for your family, you can try the one-pot approach that is to cook rice and ingredients together in a pot. I am referring to cooking the rice into soft- thickening texture (which is commonly known as "porridge" or "congee") complete with ingredients that you like.

I prefer to cook the porridge in a rice cooker as it is easier, faster and you need not worry of porridge getting burnt on the base. When cooking porridge on a gas stove, you need to stir frequently to get the consistent texture and to avoid the porridge burnt on the base. So in a rice cooker, all you need to do is to add the necessary ingredients and water at right times and provide a good stir when necessary to make a good consistent texture.

I would be using fresh King fish (Known as "Batang" locally) as the main ingredient.

Ingredients:

Sliced King Fish soaked in salt water

200g to 300g King (Batang) Fish - cut into thin slices and soaked in salt water
Century Egg - Remove shells and chopped into small pieces
4 nos. medium size Dried Scallop - Soaked in water
2 nos. Fish Cake - pan fried the fish cat & cut into thin slices
1 cup rice - to serve 2 adult & 2 toddlers
Water
2 cloves of garlic - cut into slices
4-5 slices of ginger
2 tablespoons preserved chinese vegetable (cabbage)
Fried shallot and chopped coriander- for garnish
Dash of pepper and sesame oil
Fish sauce - to taste

Method:

Wash rice thoroughly in pot, add dried scallops including water that you used to soaked the scallop and then add with 1 litre of water. Put pot into rice cooker and press down the "cook" button. When steam starts to rise from the rice cooker, add in slices garlic and ginger. Let it cooked till the "cook" light off. Then add more water (half of the pot) and stir well to give an consistent texture, press down the cook button again and continue to let it cook.
When the porridge boils, add more water to almost 3/4 full. Let it cook till boils again.
This time you will see the porridge texture become more thick, smooth and consistent. Add in preserved vegetable. Stir and mix well. Let it cook for about 10 minutes.
Finally, add in slices fish (discard the salt water) and stir well. Let it cook for another 5-7 minutes.
Off the rice cooker and serve porridge in a bowl. Put slices fish cake and chopped century egg on top of porridge. Garnish with chopped coriander and fried shallot. Add fish sauce, sesame oil and pepper as desired.

Ambush Pasta @ Takashimaya

2011-05-27T09:53:00.000-07:00

Yesterday was the first day of Special Sale at Takashimaya. Before we start our shopping, we had our dinner at B2-Gourmet Dinning. We decided to dine at "Ambush Pasta". This was our second time visiting this eating place. We loved their Bolognese Beef spaghetti and garlic bread, so we decided to order it again!

We ordered two sets of Bolognese Beef spaghetti, two set of minestrone soup served with garlic bread and a set of Bockwurst sausage with a choice of your starch (which we chose harsh brown because my kids loved it). Even my 18 months baby and my 3.5 year old toddler enjoyed their foods very much.

Yummy.....Bolognese Beef Spaghetti

Yummy.... Bockwurst Sausage

Yummy.... Minestrone Soup with Garlic Bread

We really loved eating their Bolognese Beef spaghetti, garlic bread and Bockwurst sausage. They are very authentic and appetizing. Especially , it reminds me of the typical "Aussie" taste that I had during my oversea study in Australia. It really brought back my olden days memories in Australia and make me missed the place badly again!

Interested To Try???

Visit: Takashimaya @ 391 Orchard Road Singapore 238873

Basement 2 - Gourmet Dining at Ambush Pasta CCC