Tuesday, April 29, 2008
Sunday, April 27, 2008
6-7 slices Chinese licorice (gan cao)
2 L water
Rinse herbs off any grit and dirt. Put them into a pot of boiling water. Simmer for 2-3 minutes and then turn off the heat. Let steep for 10 minutes or so in the hot water. Strain and serve with rock sugar.
I didn't add sugar to mine because I was told that would generate more phlegm. It was very soothing for the throat and very refreshing even without the addition of rock sugar.
Wednesday, April 23, 2008
I used about 200g of pumpkin, left the skin on and just cut into one inch cubes.
I also used hijiki seaweed but as there is some controversial reports about this seaweed contain minute amount of inorganic arsenic, you can use a piece of kombu (kelp) or wakame just to get that taste of the sea.
Mix 2 T of soy sauce, 1 T mirin and 1 T of water into a heavy based pan. Heat the sauce and add the pumpkin.
Rinse and soak the seaweed before adding together with the pumpkin.
When boiling, lower heat and simmer until pumpkin soften.
Dish out and serve with a sprinkling of toasted sesame seeds.
Get some pumpkin, fish and rice together. Lay the nori over and press down on both ends of the nori with the chopstick.
Press down both ends of the nori with the chopstick and use the chopstick to encircle the food with the nori.
Lift up the bundle of yumz.
Tuesday, April 22, 2008
post got me thinking about grilled fish. Bought some really fresh 'wong mui chee' (don't know the name of this fish in English but in Malaysia we called it Ikan Kembong). Usually I like this fish fried but thought I would try grilling it like saba fish.
As this fish is not oily like saba, after patting it really dry, I drizzled a generous amount of oil and rock salt on the fish.
I used my small toaster oven (just nice for cooking 3 small fish) as the full sized oven would be an over-kill and a waste of energy. Set the timer to max. 15 minutes and pray for the best as I have no control over the temperature.
Well, the fish turned out great with a dash of shoyu and lime juice. Sweet and surprisingly juicier than fried.
Sunday, April 20, 2008
Marinate 3-4 slices of fish (here I used tenggiri - mackerel) with salt, 1 tsp. of ginger juice and a dash of curry powder. Pan-fried on both sides until just done. Dish out on to a serving plate.
Red snapper fillet or small whole fish like Kembong can be done the same way too.
Peel and thinly slice 4-6 red onions (shallots). Rub them well with salt and leave to soak for 10-20 minutes. Squeeze out excess liquid from onions. Add 1 T lime juice (or vinegar or red wine vinegar), 2 T sugar and 1 T fish sauce to taste. Add as much or as little chopped chilies and cilantro as you like. Spicy or otherwise depends on whether bird's eye or big chillies are used.
Spread onion pickle on fish or serve separately and enjoy with rice.Jo
Wednesday, April 16, 2008
There were many tips as to what to eat and drink to soften the cough but I did this because these were the only ingredients I could find at home. Just too exhausted to have gone out shopping for pears or whatever these recipes call for.
Just wash and soak some white fungus, about 1 cup. They double in size after a few minutes in water. Get rid of any hard parts that doesn't soften up after 10 minutes or so of soaking. Drain.
Wash a handful of red dates. Get the stones out by flattening each date with the side of the cleaver.
Wash a tablespoon each of wolfberry (枸杞) and dried longan meat.
Boil 2 litre of water in a pot, add fungus and red dates. Simmer for about an hour. Add longan and wolfberry, cook for 2 minutes. Add rock sugar to taste. I add a small piece of gula melaka (palm sugar) to give it a richer aroma. Off heat.
Drink it warm or cold. Warm if you are in my condition but I really like it cold straight from the fridge on a hot afternoon. I don't think it did much to ease the cough but it did help lift my spirit.
Sunday, April 13, 2008
This recipe is adapted from one of those Hawkers' Fair magazines that feature all the glorious food we get from the hawkers stalls.
I cooked this for the first time during last CNY when Mui, Pit and family came for dinner on the third day. I had some very meaty pork ribs chopped about 2-3 inches in length. But too bad, unable to show any pictures because I never did get to take any. The 2 kgs or so of ribs went so fast I know for sure they were good.
This time, I used pork chops.
500g pork chop, cut into 1cm slices and pound with the back of cleaver
Marinate pork with:
1 T oyster sauce
1 t sugar
1 t salt
1 t sesame oil
2 T flour
1 T corn flour
3 T water
Leave for 3 hours or so.
Meanwhile prepare the sauce:
50 ml black vinegar
2 T worcestershire sauce
5 T tomato sauce
5 T plum sauce
3 T sugar
1 t 5-spice powder (optional)
100 ml water
Combine all sauce ingredients and bring to boil.
Then lower heat and cook until sauce thickens a little but not too much because it thickens further when cooled. Season and adjust salt, sugar and vinegar to taste.
Remove from heat.
Pan (or deep) fry pork chop pieces in batches until golden brown. Drain.
To serve, add enough sauce to coat the chops and more if your family is like mine that love to eat rice mix with gravy. Any leftover sauce can be kept for about a week in the fridge.
1. With white rice
2. With burger buns layer with lettuce, tomatoes and cucumber slices. Make fantastic pork chop burgers.
Wednesday, April 9, 2008
Special Olympics is an international voluntary organisation providing sports training and athletic competition in a variety of Olympic-type and local sports for children and adults with intellectual disability.
The true meaning of Special Olympics is best summarised:
"In a world where poverty, war and oppression have dimmed peoples hopes, Special Olympics re-kindles that hope with their spiritual strengths, their excellence and achievements"- author unknown.
Below are a few of the many (150) images I managed (struggled) to captured. I realised I have a lot to learn about outdoor, action photography. It is a whole new ball game to still-life photography.
"Let me win. But if I cannot win, let me be brave in the attempt."
Three girls for the 100m walk and the rest were volunteers.
Special Olympics relies on VOLUNTEERS for all activities. These three young lovely ladies braving the hot sun were here to help with the awards section.
Even when they do not win a medal they receive a certificate.
Special Olympics is an organization created to help people with intellectual disabilities develop self-confidence, social skills and a sense of personal accomplishment through sports.
The Seri Mengasih athletics waiting for their turns on the track.
They begin to grow mentally, socially and spiritually and, through these inspiring activities, exhibit boundless courage and enthusiasm. They enjoy the friendship and discover new abilities and talents.
These medalists will go on to compete in the State level games which will be held in Tawau June this year. Well done, girls!
Athens, Greece, will host the next Special Olympics World Summer Games, 25 June - 4 July 2011
“Yes… our dreams have color but only when we really open our eyes and are overwhelmed with life, when we do not imprison them in a lonesome journey, when we do not bury them under a huge ego, when we share them with those who need them truly,” Despotopoulou said.
Monday, April 7, 2008
2 carrots, peeled and julienned
Soak tang hoon for 5 minutes (in hot water) or 20 minutes (in room temp. water) until soft. Drain.
Heat 2T oil in wok on high heat, add garlic and dried prawns.
Off heat and add the cilantro. For Keshia and Leanne I have to dish out before adding the cilantro.
I like it served with a chopped chili padi/lime juice/soy dipping sauce or, for Keshia and Leanne, they like it with a mild sambal belacan.
Friday, April 4, 2008
Most of the families would have preformed this ritual a week or so before the actual Ching Ming day which falls on either 4 or 5 of April each year.
A rather taboo subject but with the growing scarcity of land resources in many countries and with the perception that we human, inevitably must return to the earth, to Mother nature, many are considering less conventional ways regarding burials.
A cemetery in Taipei actually avocate decease's ashes to be placed in biodegradable containers and buried next to a tree in a special tree burial ground.
Another green option- ashes of the dead are cultivated into the ground to give sustenance to flowering plants, shrubs and small trees in the same cemetery.
Burial at sea is also becoming a popular choice.
Sunset at Tanjung Aru Beach
A good friend's husband passed away years ago. She opted for cremation and later scatter the ashes at sea. Come Ching Ming day, wherever she is, she'll take a ride out to sea or to the beach for the remembering and honouring ritual.
All these demonstrate how radically attitudes are changing concerning burials, but hopefully, the true essence of Ching Ming will remain and always be observed, ie a day to remember and honour one's ancestors and departed love ones.
Wednesday, April 2, 2008
Was happily snapping away when after a dozen shots or so, a man came over and said to me 'Miss, no taking pictures please.' I looked at him puzzled and asked, 'Why?' He answered 'Trade secret'. What?! For these few planks of old wood and doors?
Ah well... since he asked so nicely...(he used 'Miss'!! Either he was missing something or I was ;p) I compliantly tucked away my camera. Nevertheless the 'miss' part of his request made my day and I happily went off looking for food to eat (instead of to shoot) :D
A pau with a much thinner layer of dough than the normal ones. Steamed and then pan fried until the skin is golden brown and a little crispy. Outside soft at the same time crispy and inside is a myriad of goodness like mushroom, tang hoon(mung bean vermicelli), dried prawns, sengkuang (jicama), spinach and a tiny bits of meat. Light and very good. Anybody knows what it is called?