tag:blogger.com,1999:blog-51999643152479547302024-03-18T20:15:51.062-07:00TO INDULGE ONESELF.................Anonymoushttp://www.blogger.com/profile/15604427980279767451noreply@blogger.comBlogger148125tag:blogger.com,1999:blog-5199964315247954730.post-91468534217465566322014-06-27T22:45:00.001-07:002014-06-27T22:46:23.753-07:00Tian zhi and american ginseng soup田七花期參湯<div class="separator" style="clear: both; text-align: center;">
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Tian zhi is a Chinese herb which is very good for blood circulation, reduce swelling and pain efficacy. American ginseng is very good to boost the immune system and as a general tonic and stimulant.</div>
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Today I am sharing this simple and nourishing soup for our whole family.</div>
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The simple ingredients are,</div>
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Tian zhi 3 grams,</div>
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American ginseng 10 grams,</div>
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Lean meat 550 grams,</div>
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goji berry 10grams,</div>
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2 inche old ginger.</div>
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10 bowls of water.</div>
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Wash all the herbs and set aside, Par-boil the meat.<br />
Boil the water in a soup pot. Add in all the ingredients, let boil. Slow down the fire to low and simmer for 1 hour. Add salt to taste and serve hot.<br />
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Its very nourishing and healthy soup.Anonymoushttp://www.blogger.com/profile/15604427980279767451noreply@blogger.com0tag:blogger.com,1999:blog-5199964315247954730.post-54088398198289223012014-06-27T22:22:00.000-07:002014-06-27T22:22:07.661-07:00Jerantut Hill, Sungai LekokJerantut is a major town in Central Pahang. It is located about 200 kilometre from Kuala Lumpur. Jerantut is the main entrance to the National Park.<br />
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My friends, Elian, Mdm Ooi and me were invited to visit our new friend, Ah Thye in Jerantut . As we are not that adventurous to visit the National Park, Ah Thye was so kind to arrange for us to hike up Jerantut Hill (new found hiking hill by the locals) which is only 15 minutes drive away from Jerantut town. The locals named this hill as (god mountain), translate direct from Mandarin. Out of curiosity, I log into the internet and was really amazed by the pictures that the locals posted up . So with the excitement we prepare ourselves to go to Jerantut.<br />
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It took us almost 3 hours from our place, Shah Alam to Jerantut. We took the Karak highway and exist at Temerloh toll. From the exit, we head toward Jerantut which is about 53 kilometre away from the exit point.<br />
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We had a good dinner in a local restaurant which is just opposite Ah Thye's house. We retired early to get ready for our next morning hiking up the hill.<br />
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Deboned chicken with fish paste</div>
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Chlli paste steam tiliapia fish<br />
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Taofu<br />
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Mamike fried pork ribs<br />
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The cooking is good and the food taste yummy too.<br />
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Ah Thye is so fabulous, she arrange 2 locals (Ah Meng and Ah Leong) who often hike up the hill to guard me and Elian . Ah Meng came and pick us at sharp 6am so not to miss the sunrise at 7am. We reached the base of the hill in 15 minutes and Ah Leong(with his 3 dogs) also came right in time to meet us. We started off at 6.20am, as it was still dark, we need torch lights to guard the path up the hill. The track is very steep and full of pebbles, is quite difficult for both of us who do not have special hiking shoes. Though Jerantut Hill is only a little above 400 meter high, it took us 45 minutes to reach the first rest spot where we can see the sunrise and enjoy the fantastic views of the hills and mountain.<br />
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First appearance of the sunrise at 7.02 am when we reach the first rest area.<br />
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The scence of the sunrise at 7.04 am.<br />
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The view at 7.06 am.<br />
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We make it at the first rest area with the sunrise at the background.<br />
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Take a break before we go further up for better view of the scenery.<br />
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The sunrise at 7.21 am.<br />
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AT 7.22 am<br />
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at 7.23am<br />
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at 7.24am<br />
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the beautiful view with a tall tree.<br />
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We have reached the top of the hill, victory.<br />
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The clouds forming amount the hills.<br />
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Sunrise at 7.35am<br />
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The cloudy sceneries of the hills.<br />
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Our 2 local guards, Ah Leong and Ah Meng<br />
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The sunrise at 7.44am<br />
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The slope going down hill with lots of pebbles.<br />
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ON the way down hill at 7.52 am, the sun rise above the cloud.<br />
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The slope.<br />
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The rocks at the top of the hill.<br />
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View from the top of the rock.<br />
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With sunlight as the background.<br />
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<span id="goog_331119006"></span><span id="goog_331119007">Beautiful shadow.</span><div class="separator" style="clear: both; text-align: center;">
<span id="goog_331119007"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifnBQzszpQ0uj9hirOK0a5ncCQ8xEao49V8tSZwUYRITMWZW6I1Jo7_5maIJJ_wRWyrj_OjRhf0SsSj4e_5rnRrHC8qf-s4K_asORdRsMf8fyaBVEU5cFZ0ArY4YOF1vphGySU3mlviZz9/s1600/IMG_6235.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifnBQzszpQ0uj9hirOK0a5ncCQ8xEao49V8tSZwUYRITMWZW6I1Jo7_5maIJJ_wRWyrj_OjRhf0SsSj4e_5rnRrHC8qf-s4K_asORdRsMf8fyaBVEU5cFZ0ArY4YOF1vphGySU3mlviZz9/s1600/IMG_6235.JPG" height="240" width="320" /></a></span></div>
<span id="goog_331119007">The beautiful clouds and the sun at the back. </span><br />
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<span id="goog_331119007"> </span><br />
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<span id="goog_331119007"> </span><br />
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<span id="goog_331119007"> Beautiful sceneries.</span><br />
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<span id="goog_331119007"> The sunrise at 8.44 am</span><br />
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<span id="goog_331119007"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYbfQXh3wEIarFewZys3CNSJcuEUO7jnX6VvBT4C56SxJe-d02yKnHI-7xvLXf3yU5BRJW2HT8H7rqWrPnex7H9gaWl3hPojBsxAb_NlmVE3hxV2O4HqyHC5Bw5yi0jVobTKkbPDWq-Bch/s1600/IMG_6250.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYbfQXh3wEIarFewZys3CNSJcuEUO7jnX6VvBT4C56SxJe-d02yKnHI-7xvLXf3yU5BRJW2HT8H7rqWrPnex7H9gaWl3hPojBsxAb_NlmVE3hxV2O4HqyHC5Bw5yi0jVobTKkbPDWq-Bch/s1600/IMG_6250.JPG" height="240" width="320" /></a></span></div>
<span id="goog_331119007"> The path has been eroded by rain water.</span><br />
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<span id="goog_331119007">The sunrise at 8. 52am</span><br />
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<span id="goog_331119007"> Walking downhill with the help of a stick.</span><br />
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<span id="goog_625836319"></span><span id="goog_625836320">The last view of the hills as we hiking down.</span><br />
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It was a real great and wonderful hiking, thanks to Ah Leong and Ah Meng. Without them its not possible for both of us hiking up Jerantut hills for the magnificent views of the sun rise and the beautiful sceneries. Great thanks to both our guards.<br />
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<br />Anonymoushttp://www.blogger.com/profile/15604427980279767451noreply@blogger.com0tag:blogger.com,1999:blog-5199964315247954730.post-80968103195437135212014-05-26T05:25:00.001-07:002014-05-26T05:52:29.831-07:00Steam 3 colour eggsAll of us in the family like eggs. Half-boiled eggs, hard-boiled eggs, steam eggs, fry eggs, no matter how the eggs are cooked, we al just like eggs. Whenever we eat out in restaurant, we have to order eggs too especially steam 3 colours eggs. WE like the way they steam the eggs, the texture is soft and smooth and taste good. Today I am going to share the way one of the chef gave me tips of the way to steam this 3 colours eggs.<br />
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The ingredients are very simple as follow,<br />
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1 normal egg,<br />
1 century egg,<br />
1 salted egg,<br />
1 cup of water, sesame oil.<br />
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We can easily buy salted and century eggs from the egg seller in the market. Century egg is a preserved egg while salted egg is preserved in salt water, very salty to eat by itself. Salted egg is usually covered with a layer of black sawdust. <br />
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Wash and clean off the sawdust of the salted egg. Crack the salted egg in a aluminium plate. Dice salted egg yolk.<br />
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Add the water and regular egg, beat lightly.<br />
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Dice century egg. then add into the salted egg and regular egg mixture.<br />
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Steam in high heat with close lid but just allowing a little gap. You can do so by putting a wooden ladle on the steamer before the lid. Steam for 7 to 10 minutes.<br />
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Sprinkle the sesame oil on top of the eggs before serving. Smell good and taste good.<br />
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<br />Anonymoushttp://www.blogger.com/profile/15604427980279767451noreply@blogger.com1tag:blogger.com,1999:blog-5199964315247954730.post-69846295070693228532014-05-26T00:46:00.000-07:002014-05-26T00:46:43.832-07:00Mango MuffinIts mango season again. We can see most of the fruit stalls are full of mangoes from local and many from Thailand. We can even see there are extra stalls or lorries and trucks selling mangoes from the back of the vehicles. Because it is a very big season, mangoes are selling very cheap. I will usually go for local mangoes rather mangoes from Thailand. I was lucky this morning, manage to buy a local species of mango. The fruit selling told me in Cantonese(pak fa mong) but cant find out the name of it. Very cheap, I got 4 kilo at only RM 10.00.<br />
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These are the mangoes that I bought from the market this morning. Tasted, very sweet but with a little fibre. Its ok for me and my family. I have 12 fruit of mangoes weighting 4 kilo, its many.<br />
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I gave 2 fruits to my neighbour auntie. Balance of 10 more fruits. They can't keep long. So I have to do something to finish up before they get spoiled.<br />
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I have bake cake using mangoes before. Now I wanted to try baking muffin with mangoes. Internet will do the job to look for a suitable recipe for me. Going through many recipes, finally I settle down with a simple and easy muffin recipe that I want to share here.<br />
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The ingredients are,<br />
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2 cups of normal flour,<br />
4 tsp of baking powder,<br />
1/2 tsp of salt,<br />
1 cup of sugar/3/4 cup of honey (I used 2/3 of sugar),<br />
1/4 cup of vegetable oil,<br />
1 cup of milk (I used 2/3 cup),<br />
1 egg,<br />
1 to 11/2 cup mango, pulp of ripen mangoes.<br />
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First peel and cut the mangoes. Chop and reduce to soft pulp and juicy. Set a side.<br />
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In a large bowl, sieve in the flour and the baking powder. Add in salt and sugar and mix well.<br />
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In a smaller bowl, lightly beat the egg, add in the milk and the oil. Mix well.<br />
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Once the liquid are well m mixed. Pour the liquid ingredients into the dry ingredients. Mix until both are just moist and stir in the mango pulp.<br />
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Use a large spoon to scoop the batter 3/4 full into the greased muffin tins or line with muffin papers.<br />
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Bake in preheated oven of 180 degrees C for 15 to 18 minutes or until when the tester is clear when pull out from testing.<br />
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I like the soft texture of the muffin, unfortunately I cant smell the mango from the muffin. It may be due to the not so fragrant mango spices. It would be better if you can get (kunning). This is a very fragrant type of mango. I bake my chiffon mango cake with this spices , really taste and smell good. I hope I can buy this mango and try to bake mango muffin.<br />
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Anyway it taste great though.<br />
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Anonymoushttp://www.blogger.com/profile/15604427980279767451noreply@blogger.com0tag:blogger.com,1999:blog-5199964315247954730.post-23151083066700320242014-04-24T00:34:00.001-07:002014-04-24T00:34:23.914-07:00Mom"s 88th birthdayTime really flies, its been a year since we brothers and sisters celebrated my mom's birthday a year ago. This year is my mom's 88th birthday but for the lunar calendar it should be 89 . Every year we will decide the date for the next year celebration. Before anyone one of her sibling dare to forget, next year will be her grand day, her 90th birthday. We six children have decided to make it a big celebration. How many of us can live up to this healthy 90?<br />
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As usual, my sister-in-law will prepare rice-noodle with eggs soup for my mom's breakfast, this noodle represent long life.<br />
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My mom is so happy today and everyday, she does not look 88 years, she looks so much younger then her age.<br />
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I bake this carrot cake with cream cheese frosting for my mom's birthday.<br />
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She is so proud of her cake.<br />
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Mom is so happy with we six children gather together. Her eldest son is 70 years and the youngest daughter is 57 years old.<br />
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Singing birthday song with some of the great, grandchildren.<br />
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Happily cutting and sharing her birthday cake.<br />
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We had buffet lunch at home. The caterer did a good job with delicious food being served.<br />
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Since most of the family members are gather together, we celebrate mother's day at the same day.<br />
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The oldest mother is 88 years while the youngest is 28 years old.<br />
I bake banana walnut cake with cream cheese frosting.<br />
WE really enjoyed our fellowships with all our family members and we are looking forward for the coming big day next May 17.<br />
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Anonymoushttp://www.blogger.com/profile/15604427980279767451noreply@blogger.com0tag:blogger.com,1999:blog-5199964315247954730.post-9363216302929226922014-03-24T20:03:00.003-07:002014-03-24T20:03:35.570-07:00Grill Briyani chickenEvery morning after morning exercise, our group of women will gather around to chat or exchange recipes and ideas. This morning I got a new grill chicken recipe from our group that I would like to share here . Its called grill briyani chicken.<br />
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The ingredients are,<br />
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1.5 kg of chicken(thighs or whole),<br />
10 shallots,<br />
1 in ginger, <br />
6 cloves of garlic,<br />
6 - 8 dried chili,(soak in water)<br />
3 tbs briyani powder,<br />
3 tbs water,<br />
1/2 tsp salt,<br />
1 tbs sugar,<br />
2 tbs oil<br />
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Wash and clean the chicken and drain. For chicken thighs, cut into half, cut 2 slits on both side. For the whole chicken, chop into bite pieces and set aside.<br />
Peel the shallots, garlic and ginger. Blend the shallots, ginger, garlic and dried chili in a blender until fine or use a pounder to pound until fine.<br />
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Heat up the 2 tbs of oil in a pan, pour in the blended ingredients and stir fry until aromatic. Add in salt, sugar, water. Stir for a while. <br />
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Lastly add in the briyani powder and continue stirring until well mix. Off the fire and it cool.<br />
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Pour the fried mixture onto the drained chicken and marinate thoroughly for at 4 hours or overnight.<br />
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Grill at 200 degree C for 20 to 25 minutes or until well done.<br />
<br />I did not grill but bake the chicken by placing the marinated chicken on baking dish with banana leaf because it will be more juicy then grilling.<br />
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After baking for 25 minutes, oh...the smell so good and taste yummy too.</div>
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<br />Anonymoushttp://www.blogger.com/profile/15604427980279767451noreply@blogger.com0tag:blogger.com,1999:blog-5199964315247954730.post-21834443885204680652014-03-24T19:30:00.003-07:002014-03-24T19:31:01.624-07:00Bread with no yeastMy husband was not feeling well and the Dr advise him to cut down food or breads without yeast. I used to bake wholemeal bread, in fact I bake every week for our dinner and breakfast. So I got to look for recipe that need not any yeast for baking bread. Finally I found 1 bread recipe that need no yeast for baking from the Internet . It is oatmeal whole wheat quick bread. AS there is no yeast in this bread, so it is good for those who are on special diets. <br />
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The ingredients are,<br />
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1 cup rolled oats,<br />
1 cup wheat flour,<br />
2 tsp baking powder,<br />
1/2 tsp salt,1 1/2 tbsp honey,<br />
1 tbsp vegetable oil,<br />
1/2 to 3/4 cup milk,<br />
1/2 tsp vanilla essence,<br />
1/2 tsp cinnamon powder,<br />
3/4 cup raisins.<br />
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Preheat the oven to 230 degree C.<br />
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In a large mixing bowl, combine oatmeal,flour, baking powder, cinnamon powder and salt.<br />
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In a small bowl, dissolve honey in vegetable oil,<br />
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then stir in the milk and mix well.<br />
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Combine both mixtures and stir until a soft dough is formed.<br />
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Form the dough into a ball and place on a lightly greased baking pan.<br />
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Bake in preheated oven for about 20 minutes or until bottom of loaf sounds hollow when tapped from from the bottom of the pan.<br />
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Though this bread is not as soft as our normal bread, its a dense bread, but taste great when fresh from the oven especially eat with butter and my home made pumpkin jam.<br />
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<br />Anonymoushttp://www.blogger.com/profile/15604427980279767451noreply@blogger.com0tag:blogger.com,1999:blog-5199964315247954730.post-14808505371215083742014-03-23T19:30:00.004-07:002014-03-23T19:30:54.889-07:00Thai Style steam Barramundi<br />
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<span style="font-size: large;">As <span style="font-size: small;">mentioned in earlier post of steam blue crabs for lunch and then steam Barramundi for dinner.</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">I am going to try out this recipe from U-tube. This is a very simple and delicious dish.</span></span><br />
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<span style="font-size: large;"><span style="font-size: small;">I used the head and another piece of steak from the cut barramundi. The ingredients are as follow,</span></span><br />
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This is the whole fish of barramundi and these are the parts that I will steam for dinner.<br />
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<span style="font-size: large;"><span style="font-size: small;"> 1 stalk lemon grass,</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">3 tbs chopped garlic,</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">2-3 Thai chili,</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">1/4 cup lime juice,</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">3 tbs fish sauce,</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">2 tbsp palm sugar/white sugar,</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">1/2 tsp chopped spring/basil for garnish.</span></span><br />
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Cut the lemon grass into 3 sections and place on the plate, then place the fish pieces on top. Place the fish into the boiling water pot or wok to steam for 7 minutes or longer depend on the sizes of the fish.<br />
I steam for 10 minutes.<br />
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At the meantime, prepare a small bowl, squeeze out the juice of the limes, add in sugar, fish sauce, chopped garlic and chili and mix well and set aside.<br />
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When the fish is cooked, pour the garlic mixture onto the fish. Sprinkle chopped spring onion or basil for garnish.<br />
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My son and husband like this Thai style steam fish, the sweet and sour taste is really appetizing and flash of the fish taste delicious too.<br /><br />
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Anonymoushttp://www.blogger.com/profile/15604427980279767451noreply@blogger.com0tag:blogger.com,1999:blog-5199964315247954730.post-16682245054171573752014-03-22T23:07:00.004-07:002014-03-23T19:09:43.690-07:00Steam blue crabs with wineI usually go to the market very early about 6.30 am. I used to be the first customer of my usual fishmonger(Ah Tiong). I will be at his stall before he could arrange and display all his seafood on the stall. Early birds catch the worms. This morning I was able to catch 3 very fresh blue crabs and a big barramundi (2.3kg, the only one among those smaller barramundi which were farmed at the sea). According to Ah Tiong, his brother(a fisherman) caught this only barramundi and some of the blue crabs. I was lucky then to choose the best before the others shoppers arrive.<br />
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The fish was chopped into a few slices. I will steam the head and keep the rest in the freezer.<br />
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For these crabs , I am going to steam for lunch with my son.<br />
Peel the shells and discard the guts, wash the crabs and rinse well, remove claws and use knife back to smash the hard parts of the legs, set aside and drain.<br />
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The ingredients for steaming the crabs are,<br />
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4 egg whites,<br />
1/2 tsp sugar,<br />
3 tbs cooking wine,<br />
1/3 cup of water,<br />
some spring onions, chopped,<br />
1 red chili ,sliced, <br />
1 tsp sesame oil,<br />
a few slices of ginger,<br />
salt to taste.<br />
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Place the ginger slices on the plate and arrange the crabs on top of the ginger. Put in a boiling water pot or wok and steam for 7 minutes.<br />
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While steaming, I prepare the sauce for second half of the steaming. Oh no, forgot to take the photo of the egg white mixture. Here, I have to explain the steps to make the egg white sauce. Separate the egg yokes from the egg whites. Pour in the water, cooking and add in the sugar into the egg whites and mix well, set aside.<br />
After steaming for 7 minutes, remove from the pot and pour the steam crab sauce in to the egg white sauce. Mix well.<br />
Next, pour the well mixed sauce into the steamed crab and steam for another 6 minutes. This is to make sure that the egg whites are not over steam .<br />
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After 6 minutes, mmmm the smell of the wine and the egg whites so white and soft. Sprinkle the sesame oil and spring onion, chili and serve hot.<br />
The aromatic and fragrant smell of the sesame oil and the wine was so attractive when place on the table.<br />
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Very delicious, the crabs are fresh and very meaty too. Yummy yum<br />
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<br />Anonymoushttp://www.blogger.com/profile/15604427980279767451noreply@blogger.com0tag:blogger.com,1999:blog-5199964315247954730.post-79961433790402060652014-03-22T22:28:00.001-07:002014-03-22T22:28:43.914-07:00Ginger Garlic Pan fry salmon steakLast week went shopping in Tesco, saw the salmon were very fresh and cheap. Selling at only RM 26.90 per kilo cleaned and without head . I managed to choose a whole fish of 2.5 kg. The helper help me to cut into slices by their electrical knife. <br />
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Back home, I will divide the slices into 4 packets of 3 slices each. Keep them in the freezer.<br />
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Today I am going to cook 3 slices and share the simple recipe here.<br />
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<span style="font-size: large;">I need </span><br />
<span style="font-size: large;">4 cloves of garlic(minced)</span><br />
<span style="font-size: large;">2 inches of ginger(scrape for juice)</span><br />
<span style="font-size: large;">3 tbs of oyster sauce</span><br />
<span style="font-size: large;">2 tbs light soy sauce</span><br />
<span style="font-size: large;">2 tbs of cooking wine,</span><br />
<span style="font-size: large;">1 tbs sesame oil</span><br />
<span style="font-size: large;">3 tbs lime/lemon juice</span><br />
<span style="font-size: large;">1/2 tsp pepper</span><br />
<span style="font-size: large;">1 tsp sugar</span><br />
<span style="font-size: large;">oil for frying</span><br />
<span style="font-size: large;">salt to taste</span><br />
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<span style="font-size: large;">In a small bowl mix together oyster sauce, soy sauce, ginger juice, sesame oil, 1/2 of lemon juice and sugar. Mix well.</span><br />
<span style="font-size: large;"> Marinate the well mix seasoning onto the salmon steaks, coating all over well.</span><br />
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<span style="font-size: large;">Then add in minced garlic and squashed ginger and place on top of the salmon steaks for 30 to 60 minutes.</span><br />
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<span style="font-size: large;">Heat pan and add oil. Pan fry the salmon steaks for about 3 to 4 minutes on each side.</span><br />
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<span style="font-size: large;">Remove from pan when is cook and set a aside.</span><br />
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Cook the marinate sauce that was left over in the pan, add some water if its too dry, pour the sauce over the fish. Sprinkle some lemon juice on top of the fish and serve hot.<br /><span style="font-size: large;"><br /></span>
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This is the end result of my pan fry salmon steaks. Taste delicious.<br />
<br />Anonymoushttp://www.blogger.com/profile/15604427980279767451noreply@blogger.com0tag:blogger.com,1999:blog-5199964315247954730.post-90036308622627579492014-03-22T02:01:00.000-07:002014-03-22T02:01:00.409-07:00Tom yam seafoodTom Yam is a Thai traditional soup. It is very delicious and healthy soup though it may taste sour and pungent . The pungent taste can make a person sweat till whole body wet (my husband) always have this experience and he likes this soup very much.<br />
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As I have some prawns and 1/2 of fish head in the freezer, I would prepare tom yam seafood. I have to gather my ingredients as below,<br />
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300 g prawns(with head and shell intact),<br />
300 g fish head( cut into bite pieces),<br />
3 to 4 stalk of lemon grass,<br />
3 shallots,<br />
2 medium tomato, <br />
2 tbs of tom yam paste,<br />
3 to 4 tbs of lime juice,<br />
4 to 5 small chili,<br />
4 to 5 kaffir lime leaves,<br />
some coriander,<br />
6 cups of water,<br />
salt to taste.<br />
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I use this tom yam paste from Thailand.<br />
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I defrost the prawns and the fish head and set aside. Boil the water in the deep sauce pot. <br />
At the mean time, cut the lemon grass into about 5 inches long, use back of knife to lightly smash on the lemon grass. Cut the tomatoes into wedges. Peel the onions and give a light smash. Cut the coriander into about 1 inch length. Cut the kaffir lime leaves into small slices.<br />
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When the water is boiled, put in the tom yam paste, stir well. Add in onions, lemon grass and tomato wedges. Let boil then lower the fire to low and simmer for about 20 to 30 minutes.<br />
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Add in the fish head and let cook for 2 minutes. Add in the prawns and cook for another 3 minutes or until the fish and the prawns are cooked. Add salt and sugar to taste. Add in the small chili, kaffir lemon leaves and coriander. Lastly add in lime juice.<br />
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Serve hot with rice. Mmmmm delicious and tasty tom yum soup is ready. I would boil some rice noodle to go with the soup when there is some left over tom yam for the next morning breakfast.Anonymoushttp://www.blogger.com/profile/15604427980279767451noreply@blogger.com0tag:blogger.com,1999:blog-5199964315247954730.post-63347679089138903902014-03-11T02:21:00.004-07:002014-03-11T02:21:36.526-07:00Sweet and sour Prawns<br />
Nowadays big prawns are not as costly as during Chinese New Year that falls between the end of January and Mid February. Now we in the month of march, I manage to buy big prawns half of the price of those during Chinese New Year. They are also very fresh.<br />
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I bought 500 grams of the big prawns and I am going to share this simple but delicious recipe which our family used to had during only festive seasons especially during Chinese New Year.<br />
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Ingredients,<br />
<br />
500 gram big prawns, <br />
4 tbs oil,<br />
1-2 red chili,<br />
2 in piece ginger,<br />
4 cloves garlic,<br />
4-5 onions,<br />
1 tbs vinegar,<br />
1 tbs tomato sauce,<br />
1 tbs chili sauce, <br />
1 tbs sugar,<br />
1 tbs water, <br />
1 tsp corn flour mix with 1 tbs of water,<br />
1 tbs corn flour, <br />
salt to taste.<br />
spring onion for garnish. <br />
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Wash and trim the heads of the prawns but keep the shell intact, set aside and let dry.<br />
Slice the onions, red chili and chop the garlic, ginger and spring onion for later use.<br />
In a small bowl, mix together tomato sauce, chili sauce, vinegar,water and sugar.<br />
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Heat up oil in a pan. Sprinkle the corn flour onto the drained prawns. Pour into pan and pan fry for a minute or until the shell turn light red color.<br />
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Turn to the other side of the prawns and fry for another minute or two.<br />
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Dish out all the prawns and set aside.<br />
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With the oil in the frying pan, put in the chopped garlic, ginger,sliced onions and chili and stir fry until aromatic.<br />
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Pour in the fried prawns, keep stirring. Add in the well mixed sauces, mix well until the prawns are cooked. When the prawns all turn red in color.<br />
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Lastly to make the sauce thick, add in the mixture corn flour and water , pouring a little at a time. Mix well. Dish our and garnish with chopped spring onions and serve hot with rice.<br />
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This is our (ko cha be)delicious sweet and sour prawns.<br /><br />
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<br />Anonymoushttp://www.blogger.com/profile/15604427980279767451noreply@blogger.com0tag:blogger.com,1999:blog-5199964315247954730.post-27145574015511588642014-03-09T04:39:00.000-07:002014-03-09T04:39:01.028-07:00Mint Leaves OmeletI like the smell of the mint leaves. I planted 2 pots in my back garden. I can find 2 types of mint leaves from local market. The one with smaller leaves are more fragrant which grown on low land while the other type with bigger leaves are mostly grown in highlands like Cameron Highlands. This species is not as fragrant as the smaller leaves.<br />
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The mint leaves is very easy to grow. I started growing after buying a bunch from the market. Plug all the leaves and the stems are planted into 2 pots. Here are my 2 pots of mint leaves.<br />
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I add fertilizer twice a month. The plants need a lot of sunlight and water as well. The plants grow very fast. I can re- harvest between 2 to 3 months after each harvest. <br />
My son like mint leaves too. He used to make his own omelet for bread fast with some mint leaves. He also like to add a few leaves in to his self-made cold drinks.<br />
Today I am going to share a very simple omelet recipe which our family used to have it for lunch with porridge or serve with rice.<br />
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This recipe serve 2 to 3 .<br />
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Ingredients.<br />
<br />
3 eggs,<br />
a handful of mint leaves,<br />
1 tbsp cooking oil,<br />
<br />
Seasoning,<br />
11/2 tsp soy sauce,<br />
1/2 tsp pepper.<br />
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wash and drain the mint leaves. Crack the eggs into a bowl, add in soy sauce and pepper. Whisk the eggs.<br />
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Heat the oil in a frying pan, pour in the egg mixture to fry.<br />
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When it's almost cook at the bottom, toss the m int leaves on top of the egg.<br />
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Turn the egg to fry the other side until cook. fold and dish out, serve hot.<br />
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A simple and yet delicious mint omelet is ready to serve.<br /><br />
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<br />Anonymoushttp://www.blogger.com/profile/15604427980279767451noreply@blogger.com0tag:blogger.com,1999:blog-5199964315247954730.post-83410699219159517912014-03-08T23:40:00.003-08:002014-03-09T04:41:11.581-07:00Nam Yee and Bean Paste Spareribs<br />
Today wanted to try a new recipe for cooking pork spareribs. This is one of the recipe that I found from one of the blogger. The recipe called for (nam yee), fermented red bean curd. I never use this ingredient before in my cooking. So bought a bottle of the nam yee and gather all the other ingredients as follow,<br />
<br />
600 gram soft spareribs, bite pieces.<br />
1 tbs chopped garlic,<br />
1 big onion,<br />
3-4 slices ginger,<br />
1 tbs sesame oil,/cooking oil,<br />
1 cube fermented red bean curd(nam yee),<br />
1 tbs fermented soybean paste,<br />
1 tbs dark soy sauce,<br />
1 tbs light oyster sauce,<br />
2 tbs rock sugar/gula melaka,<br />
1 tbs light soy sauce,<br />
750 ml water,<br />
chopped spring onion for garnish.<br />
<br />
Wash and drain the pork ribs. Par-boil the spare ribs in hot water for 2 minutes. Drain dry.<br />
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Heat up the oil, fry garlic, onion and ginger until fragrant. <br />
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Add in nam yee and soybean paste. Continue frying until very fragrant and soft and tender.<br />
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Add in pork and other ingredients. Stir fry to mix well. Add in water, bring to boil then lower the heat to simmer for about 30 to 40 minutes or until the pork is soft and tender, and the sauce is thicken.<br />
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Dish up and sprinkle the spring onion garnish. Serve hot with rice.<br />
It really taste good though I do not like the smell of the nam yee at the beginning. After cooking and with the other ingredients, I begin to like nam yee, I think it will taste better if I add some dried chili(for those who like pungent taste) would like my suggestion too.<br />
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<br />Anonymoushttp://www.blogger.com/profile/15604427980279767451noreply@blogger.com0tag:blogger.com,1999:blog-5199964315247954730.post-2193729742257130882014-03-01T01:15:00.000-08:002014-03-01T01:15:12.236-08:00White carrot ballsThe white carrots is very cheap today in the wet market, only RM 2.00 a kg. A few ladies started to choose the carrots. I saw a lady paying for 4 kg of white carrots. Out of curiosity I started to ask her. She told me that she will make these carrots into carrot balls. With further chatting, she gave me her recipe briefly. With no further delay, I got all the necessary ingredients that she mentioned at the nearest grocery shop. Here the ingredients,<br />
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1 kg of white carrots,<br />
300 g of minced meat(pork or chicken)<br />
50 g of dried prawns,<br />
20 g of dried shredded cuttlefish,<br />
500 g of tapioca flour,<br />
6 pips of garlic .<br />
1 tsp of pepper,<br />
1 tsp of salt.<br />
2 tbs of cooking oil. <br />
<br />
Wash and peel the carrots. Grate the carrots and let drain the excess water. Marinate the meat with dash of pepper and 1/4 tsp of salt, set aside.<br />
Soak and wash the dried prawns and cuttlefish. <br />
Chop the garlic, dice the dried prawns and the cuttlefish.<br />
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Heat up the oil in a wok, fry the garlic and dried prawns until fragrant. Add in the cuttle fish and the meat. Continue frying until aromatic. Add in the salt and pepper, stir well.<br />
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Lastly at in the drained carrots. Mix well. Off the heat. Pour in the tapioca flour and continue mixing until all are well cooperated.<br />
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Use a tablespoon to scoop out the mixture onto the hand to roll as a ball.<br />
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Place on a steamer plate, and continue until all the mixture is been used .<br />
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1 kg of carrot can make about 50 small balls. Steam at boiling water for 10 minutes.<br />
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Serve hot with chili sauce. Oh... this is something special. I can taste the dried prawns, dried cuttlefish, the sweetness from the carrot. Taste yummy. My son suggested to add some chopped spring onions or parsley will be more fragrant. I will add that the next time.<br /><br />
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<br />Anonymoushttp://www.blogger.com/profile/15604427980279767451noreply@blogger.com0tag:blogger.com,1999:blog-5199964315247954730.post-85354964089620369292014-02-24T19:43:00.000-08:002014-02-24T19:43:01.819-08:00Lor BakIts been a long time since we have been eating lor bak, this is a very popular dish in Penang. Its quite similar to spring rolls, just the ingredients in the rolls are different.<br />
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I never cook this dish before but I am going to share with you this recipe from a nyonya baba cuisine , this book was printed in 2005. This book was given free when we had Mother's day dinner in Genting Highlands.<br />
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I modified a little of the ingredients. The meat used is chicken meat( in fact, the original meat is pork) , I used minced pork and instead of water chestnuts ,I replaces with Chinese yam.<br />
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The ingredients are,<br />
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500 g minced pork,<br />
2 to 3 shallots, diced,<br />
2 tbs chopped spring onions,<br />
4 water chestnuts, chopped,<br />
2 sheets dry beancurd skin, cut into 5 x6 rectangles,<br />
1 egg white, lightly beaten (for sealing the rolls),<br />
oil for deep-frying.<br />
Cucumber (garnishing) <br />
<br />
For marinade,<br />
1 tbs oyster sauce,<br />
1 tbs light soy sauce,<br />
salt to taste,<br />
1/2 tsp pepper,<br />
2 tsp sugar,<br />
1 egg, lightly beaten,<br />
1/2 tsp Chinese five spice powder, <br />
12 g sweet potato flour.<br />
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For the dipping sauce,<br />
<br />
4 tbsp plum sauce,<br />
2 tbsp Garlic chili sauce,<br />
2 tbsp tomato sauce,<br />
1/2 tsp salt,<br />
1 tbsp sugar,<br />
toasted sesame seeds.<br />
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Marinate the minced pork for 4 to 6 hours or preferably overnight. Remove the meat from the freeze, add in the chopped spring onions, water chestnuts and diced shallots, mix well.<br />
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Get the dry beancurd sheets ready and place a piece of a board.<br />
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Spread a tablespoon of the mixture onto the prepared beancurd skin sheet. Wrap and roll up neatly.<br />
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Seal edges with a little egg white and twist both the ends to conceal the filling.<br />
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I will finish all the rolling and place onto a plate and use cling paper to cover up , put into the freeze until its time for frying.<br />
Prick the beancurd skin slightly with a toothpick to prevent air bubbles from forming during frying.<br />
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Heat up oil until very hot, then reduce the heat to medium and deep-fry the meat rolls until golden brown.<br />
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Drain well on kitchen towels. Let cool before cutting and serve garnish with cucumber and the sauce.<br />
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To make the sauce: Combine all the sauce ingredients and mix well.<br />
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<br />Hm mm the crispy of the beancurd skin, the fragrant of the spring onions and shallots and the five spice powder, yummy, the crunch and sweetness of the Chinese yam. I like it. Good for the first try.<br />
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<br />Anonymoushttp://www.blogger.com/profile/15604427980279767451noreply@blogger.com0tag:blogger.com,1999:blog-5199964315247954730.post-11069551951734570222014-02-24T00:47:00.001-08:002014-02-24T00:52:25.032-08:00Pickled Green ChilliesWhenever we go for wanton noodles, the waiters or waitress will serve us some pickled green chillies. It will not taste natural eating wanton noodles without this chillies. In fact, other noddles like Cantonese fry noodle, wat tan hor fun, fried vermicelli also go well with this pickled green chillies.<br />
Today I wanted to share this very easy homemade pickle for our own convenient use at home.<br />
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200 gram green chillies,<br />
1 cup rice vinegar,<br />
1/2 cup sugar,<br />
1/2 tsp salt.<br />
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Wash and drain the green chillies.<br />
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Cut into 2 to 3 mm slices.<br />
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Boil some water in a small sauce pan. Put in the chillies and and have a quick stir. Drain well.<br />
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In a small bowl, dissolve the sugar and salt in the vinegar.<br />
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Place the well drained chillies into a clean and dry glass jar.<br />
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Pour the vinegar mixture into the jar to pickle the chillies. Cover the jar.<br />
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The pickle will be ready in 2 to 3 hours, it will be best after pickle for a night.<br />
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<br />Anonymoushttp://www.blogger.com/profile/15604427980279767451noreply@blogger.com0tag:blogger.com,1999:blog-5199964315247954730.post-47851417296925231482014-02-24T00:24:00.003-08:002014-02-24T00:24:44.786-08:00Fry Fresh ScallopsThis morning as usual go to the fishmonger,I was so surprised to see fresh scallops with the shells intact. this is the first time I ever see this in the wet market since I started doing marketing as young as 12 years old. I was so excited, me and my whole family like scallops. Its very cheap too. It cost me only RM 8 for a kg. The fishmonger helps me to choose the bigger the possible for me. <br />
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These are the fresh scallops that I got from the market. I peel off the shells. Remove the intestines and drain well. After peeling and removing all the unwanted parts, it remained about 400 grams in weight.<br />
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Anyway, the scallops look so beautiful and fresh. I decided to stir fry just like the way I used to stir fry la la, another type of shells seafood from the sea.<br />
I gather all the ingredients as bellow,<br />
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1 tbs taucu(fermented bean paste),<br />
2 shallots, <br />
3 pips of garlic,<br />
1 red chili,<br />
1 inch ginger<br />
1 tsp sugar,<br />
1 tbs sesame oil,<br />
1 tbs oyster sauce,<br />
2 tbs cooking wine.<br />
2 tbs cooking oil, <br />
Chopped basil/spring onion(garnish) <br />
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Chop the garlic, slice the shallots, cut the ginger and chop into fine pieces, cut the chili into small slices and set aside.<br />
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In a small bowl, put in sugar, sesame oil,oyster sauce and wine and mix well , set aside.<br />
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Heat up the oil in a wok, put in shallots, garlic, ginger and chili. Stir fry until aromatic.<br />
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Add in taucu and continue frying for a while. Add in the seasoning and it has a quick boil.<br />
Lastly stir in the scallops, stir fry until the scallops are cooked, about 2 minutes. Off the fire and add in the basil and have a quick stir. Scoop out and serve hot with rice.<br />
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Oh the scallops are so fresh and so sweet, taste yummy.<br />
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<br />Anonymoushttp://www.blogger.com/profile/15604427980279767451noreply@blogger.com0tag:blogger.com,1999:blog-5199964315247954730.post-1671465803826593102014-02-20T14:16:00.002-08:002014-02-20T14:16:52.462-08:00Double boil chicken with glutinous riceAgnes, my friend has become grandmother now. Although she has confinement lady for her daughter-in-law, she will also prepare some special soup for the young mother. When I visited them yesterday she served me with chicken soup with glutinous rice. I like the soup, something special that I never tasted before. Agnes explained that this is a very nourishing soup for the young mother. She shared the recipe with me and I am sharing it here. <br />
This recipe serve 3. You got to adjust the ingredients if there is more then 3 members in the family.<br />
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The ingredients are,<br />
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1 free range chicken (about 1.5Kg)<br />
3 to 4 dried scallops,<br />
2 pieces of Korean ginseng(optional) <br />
4 to 6 red dates,<br />
8 to 10 goose berries,<br />
2 to 3 tbs cooking wine,<br />
1 cup of glutinous rice,<br />
2 cups of water,<br />
1/2 tsp of salt..<br />
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Clean the chicken and remove the extra fats . Par-boil the chicken and drain. Soak the dried scallops, red dates and goose berries and set aside.<br />
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Wash the glutinous rice, add in the salt and water into a small sauce pan and cook in medium fire . Keep stirring to prevent the rice stick onto the pan. Cook for about 5 minutes. Drain the rice and let cool. The rice water to be poured into the inner pot for double boiling.<br />
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Use a spoon to scoop the sticky rice into the cavity of the chicken, push as far in as possible until all the rice are inside the cavity. do not worry that the rice will flow out while cooking, sticky rice will stick together inside the cavity by itself. <br />
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Prepare the double boil pot, pour in the rice water, at this junction,( I add1 more cup of water for extra soup), put in the well stuffed chicken and the rest of the ingredients.<br />
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Cover and double boil for 3 hours. <br />
When its time for dinner, I open up the cover of the pot, mmm..smell good.<br />
Remove the chicken from the inner pot onto a plate. You can add in salt to taste into the soup, but I prefer the plain taste of the ingredients. At the same time i scoop out the sticky rice .<br />
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I prefer to eat the rice, chicken and drink the soup separately. The rice is so soft and tender, and the soup, though is a little oily but is nourishing and taste good. <br />
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Serve hot .<br />
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<br />Anonymoushttp://www.blogger.com/profile/15604427980279767451noreply@blogger.com0tag:blogger.com,1999:blog-5199964315247954730.post-48752833639496351412014-02-18T19:27:00.001-08:002014-02-18T19:27:40.112-08:00Calamondin chicken (limau kesturi)This is a very old recipe from news paper cutting that I kept for more then 30 years. I have not been preparing this recipe for a long ,long time. I would like to share this simple and delicious recipe here. My whole family like this recipe very much because of the sweet and sour flavour and is very appetising too.<br />
<br />500 g chicken,<br />
5 to 6 calamondin,<br />
1 tbs spoon of palm sugar or brown sugar,<br />
1 inch cinnamon,<br />
3 tbs soy sauce,<br />
5 shallots,<br />
2 red chillies,<br />
1 tsp corn flour,<br />
1 tsp water,<br />
2 tbs cooking oil,<br />
chopped spring onions or parsley (garnish)<br />
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Clean and chop the chicken into bite pieces, drain. Cut the shallots and chillies into slices and set aside.Extract the juice from the calamondin and scrape out some of the pips. Mix it with the soy sauce, cinnamon and sugar. Mix the water and the corn flour for later use as thickening.</div>
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Heat up the oil in a wok, fry the shallots and chillies until fragrant. Add in the chicken and continue stirring for 1 to 2 minutes. Add in salt to taste and add the calamondin sauce prepared earlier.<br />
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Cover and simmer until under slow fire until chicken meat is tender. Add in thickening, garnish with spring onion or parsley when serving.<br />
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This dish goes well with rice. Serve 4 to 5 persons.<br />
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For a festive occasion, a whole chicken can be marinated in the juice sauce, with honey added, and baked in an oven, basting with the sauce until brown. Decorated appropriately. (suggestion by the author) I have not try this baking before. I will try and share the outcome.<br />
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<br />Anonymoushttp://www.blogger.com/profile/15604427980279767451noreply@blogger.com2tag:blogger.com,1999:blog-5199964315247954730.post-58691731982656705672014-02-17T19:34:00.000-08:002014-02-17T19:34:38.949-08:00Classic Lemon Pound CakeI was watching Asian food Channel last week, I was attracted to what Anna Olson baking on the TV show. I watch the way she did the measurements for the ingredients, and the whole process until she completed the baking. I like her way of preparing baking and cooking as well, simple, easy and delicious. She was baking classic lemon pound cake. Immediately after the show I got the recipe from the web and copy down.<br />
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As the recipe call for sour cream, so I have to buy from the grocery the next day. I started preparing the baking after gathering all the needed ingredients,<br />
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The ingredients are,<br />
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1 cup of unsalted butter, just cooler then room temperature,<br />
1 1/2 cups of sugar( I reduced to 1 1/4 cup)<br />
1 tbsp of finely grated lemon zest.<br />
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5 large eggs, room temperature,<br />
1/3 cup of sour cream (full fat),<br />
1 1/2 tsp of vanilla extract,<br />
1 cup all purpose flour,<br />
1/2 cup cake + pastry flour,( I used self-raising flour),<br />
1/2 tsp salt.<br />
1 9"x5" loaf pan (greased)<br />
preheat the oven to 160 degree C.<br />
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Beat the butter and sugar and lemon zest until light and fluffy, about 3 minutes.<br />
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Lightly whisk the eggs with a fork in a bowl, add this to the batter in a few additions, scrapiong down the bowl in between.<br />
In another bowl stir the sour cream and vanilla together and beat this in to the batter .<br />
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In another bowl, sift the all-purpose flour, cake flour and salt. Add into the batter, mixing un til fully incooperated, scarping to the bottom of the mixing bowl to ensure this.<br />
Pour the batter into the prepared pan, tap it a few times to make it level, and allow any air bubbles to escape.<br />
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Bake the cake for 65 tp 70 minutes, until tester inserted in the centre of the cake comes out clear.<br />
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Oh! smell so good. Next , have to prepare lemon glaze while the cake is still hot.<br />
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I need, 3 tbs lemon juice, 2 tbs water and 1/3 cup of sugar.<br />
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This is a very simple glaze. Put all the ingredients into a small sauce pan,<div class="separator" style="clear: both; text-align: center;">
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cook over medium heat until the sugar has dissolved.<br />
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At the meantime, poke holes in the warm pound cake using a bamboo skewer,<br />
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This is to ensure that the glaze can get into the cake.<br />
Brush the glaze over warm cake.<br />
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Can see the shine after brushing the glaze onto the cake.<br />
Let the cake cool completely in the pan before removing to serve.(the glaze will set once the cake is cool).<br />
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The cake smell and taste so good, I had 2 slices after my dinner. Oh, I like it very much because<br />
the sweetness is cover by the sourness of the lemon, so it is not very sweet but feel so fresh, AS Anna Olson said that this lemon pound cake will bring freshness to your table weather served with afternoon tea or as dessert after a big meal. <br />
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<br />Anonymoushttp://www.blogger.com/profile/15604427980279767451noreply@blogger.com0tag:blogger.com,1999:blog-5199964315247954730.post-34682232878392779082014-02-14T21:19:00.000-08:002014-02-14T21:19:05.129-08:00Long Bean OmeletHave you ever seen purple long beans? The beans look like small snakes or long worms at first glance. After second look, ya they are long beans no doubts but in purple colour.<br />
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Cathy, my friend' s maid, gave some of the beans to me after her harvest, about 12 of them. Too much for fry rice but too little to fry with (sambai dried prawns). Oh ya, just nice enough for long beans omelet. My mom used to cook this dish to go with plain porridge during our younger days. Mm....yummy , recalling those were the days eating long beans omelet with brothers and sisters. This is a very simple omelet, just eggs, long beans, salt and pepper.<br />
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Well, I have 12 long beans,<br />
4 eggs,<br />
dash of pepper,<br />
1/2 tsp soy sauce,<br />
2 tbsp cooking oil,<br />
4 pip of garlics,<br />
salt to taste.<br />
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Wash and trimmed ends of the long beans. Slice very thinly, set aside.<br />
Mince the garlics. Use a fork beat up the eggs in a bowl with pepper and soy sauce.<br />
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Heat the oil in a frying pan, put in the chopped garlic and fry till fragrant. Add in the sliced long beans and keep on frying. Add in salt to taste. <br />
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When the beans are almost cooked, arrange them in to one flat layer in the pan. Pour in the egg mixture over the beans, ensure all the beans are well coated in the egg. Cook for a few minutes on 1 side until dry and nicely browned.<br />
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Then flip to the other side, continue to fry until golden brown. I used the spatula to slice into 4 pieces.<br />
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Simple and delicious long beans omelet is done, taste as the same of the green long beans though is purple in color.<br />
Anonymoushttp://www.blogger.com/profile/15604427980279767451noreply@blogger.com0tag:blogger.com,1999:blog-5199964315247954730.post-56241148441365326852014-02-14T05:21:00.000-08:002014-02-14T05:21:03.461-08:00Fish with black bone chicken essence<div dir="ltr" style="text-align: left;" trbidi="on">
Chinese New Year is a festive of exchanging presents and goodies, and a lots of good verses to be spoken especially with older generations of parents and grandparents around.<br />
As usual, i will receive oranges, dried mushrooms, abalone, cookies and on and on. I was especially attracted to a yellow box with a picture of black bone chicken. With curiosity I read the label and was amazed to find out that was black bone chicken essence, there are many brands of chicken essence in the market but never see a black chicken essence before, quite interesting. This is from Elken ( a famous direct sell company). I found a leaflet which contain the box of chicken essence, it explained that this essence is free of fat, free of cholesterol, free of preservatives, no artificial colouring and no added flavouring, another leaflet which has a simple recipe for cooking fish.<br />
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So, today I am going to try out this special chicken essence and follow the recipe given.<br />
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The recipe called for grouper slice, but I have a whole fish of other kind, so cut into half for easy frying. (I double all the ingredients, I used 1 bottle of normal chicken essence with a bottle of black bone chicken essence)<br />
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The ingredients,<br />
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1 bottle of black bone chicken essence, <br />
1 slice of grouper fish (about 300g)<br />
1 tbsp young ginger<br />
3 tbsp cooking oil<br />
1/2 tsp of chopped spring onions<br />
1/2 tsp of goji berries<br />
salt and pepper<br />
cornflour(optional)<br />
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<span id="goog_658332146">Clean the fish and use kitchen tower to dap dry the fish. soak and clean</span><span id="goog_658332146"> the goji berries in water, finely slice the ginger and set aside.</span><br />
Heat up the oil in a frying pan, pan fry the fish until cook.<br />
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Dish out the fish onto a serving plate. Pour out excess oil and leave about 1 tbsp oil on the pan. Stir fry the ginger until fragrant, add in the goji berries, salt and pepper. pour in the chicken essence. Bring to boil and pour the cooked mixture over the fish, Garnish with spring onion or parsley and serve hot.</div>
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Anonymoushttp://www.blogger.com/profile/15604427980279767451noreply@blogger.com1tag:blogger.com,1999:blog-5199964315247954730.post-12705513974696524572014-02-13T16:28:00.000-08:002014-02-14T03:51:48.390-08:00Curry Sweet Potato SoupYesterday while looking for some health remedies at www.health.com, I came across this interesting soup, curry sweet potato soup! This is the first time I see a soup with curry powder. I would like to share with you guys out there. I modified the original recipe by reducing the ingredients to half of it because the original serve for 5.<br />
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The ingredients are,<br />
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2 tbs. cooking oil,<br />
1/2 cup chopped shallots,<br />
3 cups (1") cubed peel chopped sweet potato,<br />
1 1/2 cup (1") cubed peel chopped carrot,<br />
1 tbs. grated ginger,<br />
2 tsp. curry powder,<br />
3 cups refused salt chicken stock( I use only water),<br />
Salt to taste.<br />
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Heat the oil in a sauce pan, fry shallots and ginger until fragrant, add in sweet potato, carrot and curry powder, stir and mix well.<br />
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Pour in the water, let boil and simmer for 15 to 20 minutes or until the carrot and sweet potato are soft. Add in salt to taste.<br />
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Pour into blender and blend till fine.<br />
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The creamy sweet potato soup is ready to be served.<br />
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I like the sweetness of the sweet potato and the fragrant smell of the curry powder. I would this easy and delicious soup to my friends.<br />
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<br />Anonymoushttp://www.blogger.com/profile/15604427980279767451noreply@blogger.com0tag:blogger.com,1999:blog-5199964315247954730.post-65698737589199631072013-12-31T05:07:00.001-08:002013-12-31T05:07:31.646-08:00Roast Chicken with lemon grassWhile tidy up my kitchen cabinet with all my old and new recipes books yesterday, I saw a recipe which I have not been cooking for a long , long time. today I am going to share this roast chicken recipe with you out there.<br />
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The recipe call for 1 whole chicken, I have to modify it because I have only about 500 grams of chicken breast meat.<br />
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For the whole chicken,<br />
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1/2 tsp. salt,<br />
1/2 tsp. pepper,<br />
1 tbsp. chili powder,<br />
1/2 cup chopped lemon grass,<br />
2 tbsp. chopped garlic,<br />
2 tbsp. chopped onions,<br />
1 tsp. lemon juice,<br />
1/2 tsp. lemon zest,<br />
1 tbsp. chopped parsley, (I used dried parsley),<br />
3 tbsp. cooking oil.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1dc4kZxaHR-NYMCXWN-63poVXR3Xxi29Wg3iJZhcZ2uV7ksVY6cr15OyGiHcHJYMSG3viBVYRKxm1SVV1cp4UnGVOwPH7VfZhEXjXQC3tNQbm6y0M7ecaFb4x-j_6XozI4qH70WqT0prA/s1600/IMG_4878.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1dc4kZxaHR-NYMCXWN-63poVXR3Xxi29Wg3iJZhcZ2uV7ksVY6cr15OyGiHcHJYMSG3viBVYRKxm1SVV1cp4UnGVOwPH7VfZhEXjXQC3tNQbm6y0M7ecaFb4x-j_6XozI4qH70WqT0prA/s320/IMG_4878.JPG" width="320" /></a></div>
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Wash and let the chicken dry. Use a knife to cut a few lines on the thicker parts of the chicken. Rub salt, pepper and chili powder inside and outside of the whole chicken. Marinate for at least for 3 hours or overnight will be better.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilrn4V6CMK7QsJ_xRE34NxJZaxZ7LxQpiEqIvJHHpAxeZBhrFj21oCVEXvbwa55B01Ed96LERjeErRr4b2fTjIMaAqU90awV-i-Ow8pa7ejvKFiP3oy3MGmaUOM1fW9rCn5YaRrjzZ8Jt7/s1600/IMG_4881.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilrn4V6CMK7QsJ_xRE34NxJZaxZ7LxQpiEqIvJHHpAxeZBhrFj21oCVEXvbwa55B01Ed96LERjeErRr4b2fTjIMaAqU90awV-i-Ow8pa7ejvKFiP3oy3MGmaUOM1fW9rCn5YaRrjzZ8Jt7/s320/IMG_4881.JPG" width="320" /></a></div>
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I marinate the chicken breasts at about 11 am, leave in the fridge until 6 pm.</div>
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At 5.30 pm, I remove the marinated chicken breasts from the fridge. Then get all the ingredients chopped and ready to roast the chicken. In a bowl, mix the oil and all the chopped ingredients , pour onto the marinated chicken, bake in preheated oven of 220 degree C for 35 to 40 minutes (whole chicken). Remember to turn the chicken during half of the time of roasting.<br />
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As I use chicken breasts, I turn the meat onto the other side after 10 minutes of roasting, and continue roasting for another 10 minutes.</div>
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Ooop... what happen to the other pieces of meat? Before I can take the picture, my son was so attracted by the wonderful smell of the lemon grass roast, he has taken the whole piece of the meat before I notice it,,he..he... Ya, the meat is so nice, juicy and tender.</div>
Anonymoushttp://www.blogger.com/profile/15604427980279767451noreply@blogger.com0