Sunday, 30 April 2006

Mix Fruits & Vegetables Salad

Craving for Fruit Salad recently, so try to source for as many fruits as possible to make this Mix Fruits and Vegetables Salad. It's really a refreshing and colourful appetizing dish before meal......

In order to make it a more filling dish, I add in some Japanese Purple Potato and Potato together with some Mayo and Aloe Vera Yoghurt. You can add in whatever fruits or vegetables that you had in your kitchen pantry instead of what I am using.


Ingredients:
1 Orange, remove outer skin
1 Apple, remove outer skin, cut into cubes
1 Banana, remove skin, cut into cubes
2 Japanese Purple Sweet Potato
2 Potato
Some Strawberries, Grapes & Cherry Tomatoes
1 - 2 Cups Of Aloe Vera Yoghurt
3 Tablespoons Of Mayonnaise Sauce

Methods:
1. Wash and remove the skin of the potato and sweet potato then steam over medium heat until tender.
2. In the meantime, wash and cut the rest of the fruits into cubes then put in a big mixing bowl.
3. Cool the cooked sweet potato and potato then cut into cubes and add into the rest of the fruit.
4. Pour in the Aloe Vera Yoghurt and Mayonnaise Suace then mix well with the fruits until well combined and chilled in the fridge until serve.

Notes: You can used any type of favour yoghurt that you prefer. Posted by Picasa

Saturday, 29 April 2006

Traditional English Breakfast

Went to Delifrance for breakfast a few days ago. I order one of their Traditional English Breakfast which cost about $6.50 for Scrambled Eggs or Sunny Side Up + 2 Slices Turkey Ham + 1 Tomato Provencal & Duchess Potato + 1/4 Baguettet and served with coffee/tea.


Since I had almost all the ingredients in my fridge, I decided to try making this for breakfast today. So these are the ingredients for my English Breakfast.....

Ingredients:(serves 2)
4 Pieces Of Breakfast Ham/Turkey Ham
2 Eggs
50ml Fresh Milk
2 Tablespoons Cream
4 Slices White Bread
2 Tomatoes
1 Slices Of Sandwich Cheese

Methods:
1. Heat up a non-stick pan with some olive oil then pan-fry the ham on both side for a few second and dish up.
2. Beat the eggs with fresh milk and cream together with some salt and pepper until well combined.
3. Heat up the pan with some butter and pour in the egg mixture, keep stirring until you get the scrambled egg texture to your preference.
4. Cut of the top off from the 2 tomatoes and top with half slice of cheese each. Sprinkle with some Italian herbs and bake for about 10 minutes.
5. Toast the bread and spread with some butter or jam and place on the plate with the rest of the ingredients and serve with coffee or tea for a hearty breakfast.Posted by Picasa


Thursday, 27 April 2006

White Fungus & Wooden Ear Soup

This is a very soothing and nutritious soup which required very little ingredients such as either Lean Pork or Chicken Drumsticks together with some White Fungus, Wooden Ear and Red Dates. Due to the long hours of boiling, the texture of the soup will be sort of sticky rather than those normal clear soup. The texture is fragrant and refreshing due adding a few slices of ginger.


Wooden Ear(黑木耳): This contain much protein, carotene, vitamins A & B. It also improves blood circulation, benefits the spleen, moisturizes the lungs.

White Fungus(雪耳): It tastes slightly sweet and of neutral nature. It benefits the spleen, strengthens the stomach and expel Dryness. It calms the spirit, treats insomnia and is good for the body type that resists beneficial food.

Red Date(红枣): It is a blood tonic which can be widely used with other ingredients to nourish the body.

This soup helps to prevent blood vessel blockage, reduce cholesterol level, reduce blood pressure, avoids stroke and arteriosclerosis. Other then that it also helps reduce spot appearance, cleanse and moisturize the skin.

Ingredients:
2 Chicken Drumstick, removed skin
2 Pieces Of Wooden Ear(黑木耳), about 40g
1 Pieces Of White Fungus(雪耳), about 10g
10 – 12 Red Dates(红枣)
1 Tablespoon Ji Zi(枸杞子)
3 Slices Ginger(老姜)

Methods:
1. Soak white fungus and wooden ear in water until soft.
2. Remove the stems, rinse well and tear into small pieces and scald then set aside.
3. Rinse and scald the chicken.
4. Crush the red dates with flat side of knife, remove the seeds and rinse well.
5. Boil 1.5 – 2 Litres of water to boil, then add in all the ingredients and boil for 10 minutes.
6. Transfer to a slow cooker and simmer on low heat for about 3 – 4 hours.
7. Season with salt and serve.

Notes: You can either used Chicken or Lean Pork for this recipe.Posted by Picasa

Salted Fish Fried Rice

Just wanted to have something simple for dinner, so I decided to make this Salted Fish Fried Rice. It's very simple and only required Salted Fish and Rice as the Main Ingredients.


Ingredients:(serve 2)
1 Cup Uncooked Rice
1 Cup Of Bean Sprout
1/2 Cup Dired Whitebaits
50g Mackerel Salted Fish
1 Teaspoon Minced Garlic

Methods:
1. Wash and cook the rice accordingly then let it cool to room temperature and set aside in the fridge.(you can cook the rice previous night or early in the morning then kept in the fridge)
2. Wash and drain the bean sprout and dired whitebaites.
3. Heat the non-stick pan with 1/2 tablespoon of oil and pan-fry the whitebaits until golden brown and crisp then season with some salt and sugar, then remove and set aside.
4. Add in another 1 tablespoon of oil then pan-fry the salted fished until crisp and fragrant then add in the minced garlic and bean sprout.
5. Give a quick stir through then add in the cold rice and stir over medium heat until the rice is in separate grains.
6. Add in some cooking wine and fish sauce(light soya sauce) for seasoning then sever warm with fried whitebaits and egg.Posted by Picasa

Steam Red Date Meat Dumpling

I had eaten this Steam Red Date Meat Dumpling dish from one of the CAI FAN(economical rice) stall somewhere near my house. It's a rather new and interesting dish to me. So after eating it, I thought maybe I can give it a try and make some at home. I roughly figure what's the ingredients inside the meat dumpling.


For this dish, you need to wrap the dumpling then steam it and drizzle with with some sauce so that it won't be too dry.

Ingredients:(make about 8 - 9 dumplings)
8 - 9 Red Dates, soak in warm water
150g Pork Mince
2 - 3 Water Chestnuts, finely grated
3cm Carrot, finely grated
8-9 Pieces Of Wanton Wrapper

Seasoning:
1/2 Tablespoon Light Soy Sauce
1 Teaspoon Sesame Oil
1 Teaspoon Corn Flour
1 Teaspoon Cooking Wine
1/2 Teaspoon Pepper
2cm Young Ginger, finely grated
Some Spring Onion & Coriander, finely chopped

Sauce:
1 Teaspoon Garlic, finely minced
1 Tablespoon Oyster Sauce
100ml Water
Some Cornstarch Water

Methods:
1. Marinate the pork minced with seasonings, water chestnut and carrot then set aside in the fridge for at least 20 minutes.
2. Soak the red dates in warm water for about 30 minutes then give a small cut at the top area for the fragrant to infuse to the meat dumpling later.
3. Wrap about 1/2 Tablespoon of marinated meat with the wanton wrapper then top with a Red Date in the middle and place in the plate.
4. Repeat the above process until all the meat and red dates are used up.
5. Steam the meat dumpling in medium heat for about 10 minutes then remove and set aside while preparing the sauce.
6. Heat up a small pan with some oil and stir-fry the garlic until fragrant then add in oyster sauce and water.
7. Thicken with some corn starch water and pour over to the steam meat dumplings.

Notes: If you don't prefer oyster sauce, you can used chicken stock and thicken it with some cornstarch water then pour over to the meat dumplings and serve. Posted by Picasa

Wednesday, 26 April 2006

Mini Buddha Jump Over Wall

Wanted to try cooking this soup for a very long time. Usually you can in different kinds of ingredients to into this soup. Some prefer to have some extra herbs into it while other might not so it all depend on what you prefer to eat.


Today what I had cooked is just the mini version because I had omitted things like Abalone, Fish Maw, Ham and etc. What I had is mainly on the dried ingredients and herbs, which is cheaper and easily found in your kitchen pantry.

Ingredients:
3 Dried Ginseng
2 Stalk Dang Shen(当参)
3 Dried Scallops
5 Dried Oysters
4 Slices Of Dang Gui(当归)
3 Slices Of Sea Conch(响螺片)
3 Slices Of Huai Shan(淮山)
5 Red Dates(红枣)
1 Tablespoon Jizi(枸杞子)
1 Dried Mushroom
2 Chicken Drumsticks
300g Pork Ribs
2 Medium Sea Cucumber

Methods:
1. Wash and soak dried oysters and scallop in hot water until soft, then rinse well.
2. Wash all the rest of the herbs and set aside for later use.
3. Wash and blanched the pork ribs and chicken in boiling water then rinse well.
4. Bring a pot of water(about 1.5 litres) to boil then add in all the herbs, chicken and pork ribs and bring to boil again.
5. Wash the sea cucumber and cut into thick section then set aside.
6. Transfer to a slow cooker and simmer on low heat for about 3 - 4 hours then add in the sea cucumber and continue to simmer for another 30 minutes.
7. Season with salt to taste and serve. Posted by Picasa

Kaffir Lime Leave Chicken

You will sure love this dish if you are a Thai food fans. Because the aroma of this Kaffir Lime Leave will sure infused your dish with wonderful fragrant and taste. Kaffir Lime Leaves are one of the most important ingredients in Thai Cooking. These leaves impart a wonderfully aromatic smell and flavour to, and are an essential ingredient in many Thai recipes. This dish was recommend by one of my blogger friend Tracy who had tried it and gave me a very good feedback about it. So I decided to give it a try as well and indeed this dish will sure be on my re-cook list again. So if you like Thai food, do give this dish a try.....


actually the sauce ingredients which are the spices need to be either pound or blend. But a lazy person like me don't have the traditional pound at home, so what I had done is just finely chopped and grated most of the ingredients to make it an easy homecook meal.....

Ingredients:
1/2 Portion Of Chicken, cut into bite size
2 Tablespoons Of Kecap Manis
4 Pieces Of Kaffir Lime Leave, shredded 2 leaves
1 Tablespoon Of Oil

Sauce Spices
3 Candle Nuts (buah keras), pound into powder
1 Teaspoon Coriander Powder
1cm Fresh Ginger, finely grated
5 Shallots, peeled and finely chopped
1 red chilli, peeled and finely chopped

Methods:
1. Heat the oil in a non-stick pan, stir fry all the spices ingredients and the kaffir lime leaves until fragrant.
2. Add chicken and stir-fry for another 2 - 3 minutes or until slightly brown.
3. Pour in the kecap manis, allow to caramelise then add in about 50ml of water and cook until the chicken is tender.
4. Garnish it with extra shredded Kaffir Lime Leaves and Chillies and serve with rice.

Notes: You can also used chicken fillets or any other parts of the chicken for this dish.

Kecap Manis can be found in any local supermarket like NTUC or Cold Storage under the sauce department.Posted by Picasa

Tuesday, 25 April 2006

Mushroom & Pork Mince Rice

Had being feeling unwell for the past one week due to Fever, Diarrhea, Sore Throat and etc…. So I really don’t have much time and effort to whip up any meals. Today I decided to clear away the Button Mushroom, Japanese Cucumber, Cherry Tomatoes and some fruits that I bought last week. At first, I was thinking of cooking Spaghetti with these ingredients but later I switch my mind to a more complete rice meal serve with Mixed Fruits & Vegetables Salad.


Ingredients:
150g Pork Mince
1 Box Of Button Mushroom, thinly sliced
½ Brown Onion, finely chopped
2 Tablespoons Of Dried Whitebaits
50ml Rice Wine/Water
2 Bowl Of Cooked White Rice

Methods:
1. Marinate the pork mince with some pepper, light & dark soya sauce, cornflour and sesame oil then set aside for later use.
2. Wash the Dried Whitebaits and drained well then use some kitchen paper towel to absord the water.
3. Add about 1/2 Tablespoon of oil in a non-stick pan the stir-fry the whitebaits until golden brown. Season with some salt and suagr for taste.
4. Heat up another 1 Tablespoon of oil in the pan, add in the chopped onion and saute until it's became soft and slightly brown then add in the pork mince.
5. Stir-fry until it's fragrant and almost done then add the button mushroom and stir for another 2 minutes then pour in Rice Wine or Water and continue to simmer until sauce thicken.
6. Dish up and place ontop of the rice, top with cripsy Dried Whitebaits, egg or etc and serve. Posted by Picasa

Monday, 24 April 2006

Ginseng Honey Tea

Had being feeling very tired and restless during these past few weeks, so decided to double-boiled this American Ginseng Honey Tea. It is very simple and only required a few ingredients. This drink can calm spirits and nerve as well as cure insomnia.

American Ginseng(花旗参): It is sweet in taste, with a hint of bitterness and cool in nature. It nourishes the Yin energy in the lungs, clears Asthenic Fire, benefit the Stomach and promotes secretion of body fluid. It mainly treats Dryness of Lungs and Stomach and dire thirst and Qi, therefore strengthens the internal organs.


Dried Longan(桂圆肉): Tastes sweet and of neutral nature. It nourishes the heart and the spleen, benefits bloods and calms the spirit. It works well for treating tensions, palpitation, insomnia and forgetfulness.

Ingredients: (server 1)
10-12 Slices Of American Ginseng(花旗参)
8 Dried Longan (桂圆肉)
½ Tablespoon Honey(蜂蜜)
300ml Boiling Water

Methods:
1. Soak the American Ginseng and Dried Longan in hot water for 1-2 minutes then drain.
2. Put all the ingredients except honey in a small double-boiler pot in a slow-cooker and double-boiled for about 2 hours on low heat.
3. Add in honey then continue to double-boiled for another 15 minutes and serve warm before bedtime.

Notes: When taking this drink it is best that you don't eat any dish or soup that contain raddish or beans for 1 - 2 days, because chinese belived that raddish will drain and absord all the good source from the Ginseng.Posted by Picasa

Saturday, 15 April 2006

Sweet Potato Soup With Sterculia Seeds

This afternoon, I decided to make this Sweet Potato Soup Dessert with Fresh Lily Bulbs, Ginkgo Nut and Sterculia Seeds. Usually this Sterculia seeds are most commonly found in Cheng Teng(which is a local Singapore Dessert). Both Fresh Lily Bulbs and Sterculia Seeds are of good cure to smooth throat and cough.


Sterculia Seeds (澎大海): Brown and wrinkled in appearance and sweet and cold in nature, sterculia seed was traditionally used to soothe a sore throat and cough, but in addition, helps clear the intestine and assist proper bowel function. Sterculia seed has also been shown to lower blood pressure.

Ingredients:
1 Sweet Potato, cubes
10 Fresh Gingko Nut(白果)
10 Dried Longans (桂圆肉)
2 Fresh Lily Bulbs (鲜百合)
6 Sterculia Seeds (澎大海)
2 Slices Ginger
Some Pandan Leaves

Methods:
1. Soak the Sterculia Seeds in large bowl with some warm water until the seeds burst out with brown jelly like substances.
2. Wash the Fresh Gingko nut and marinate it with 1 teaspoon of sugar.
3. Wash and peel the Lily bulbs then soak in some water to remove the dirt.
4. Wash, peel and cut the sweet potato into small cubes.
5. Bring a pot of water(about 1 litre) to boil then add in all the ingredients, turn to low heat and simmer for about 10-15 minutes or until the sweet potato is soft.
6. Add some some rock sugar to taste then serve warm.

Notes: Sterculia Seeds can be bought at most Chinese Medical Hall. Posted by Picasa


Thursday, 13 April 2006

Chicken Soup With Conch & Huai Shan

Did you heard or seen a dried Sea Conch before? Or had you used it in your daily soup? Did you know that Sea Conch(响螺片): Tastes sweet and of cold nature. It clears the liver, nourishes the lungs and benefits the organs. Those who suffer from weak QI energy and anaemia will benefit a lot from drinking sea conch soup.

So our Soup Of The Day will be this Chicken Soup With Conch & Huai Shan. As I had mention is the previous recipes before Huai Shan(淮山): Tastes sweet and of neutral nature. It nourishes the lungs and kidneys, strengthens the spleen, stop diarrhea, uplifts the spirit and benefits Qi as well.


Ingredients:
1/2 Portion Of Chicken
4-5 Slices Of Dried Sea Conch(响螺片)
1 Section Of Fresh Huai Shan(淮山), abt 15cm
1 Tablespoon Qizi (枸杞子)
10g Dried Longans(桂圆肉)
2 Slices Ginger(老姜片)
1.5 Litres Water

Methods:
1. Clean chicken and remove the lungs and parts of those oil and skins.
2. Scald chicken and conch separately and rinse with cold water and drain.
3. Wash and peel then fresh huai shan then cut into thick section.
4. Put water and ingredients in a pot and bring to the boil.
5. Turn to low heat and simmer for 3 hours and serve.
6. Or you can transfer it to a slow-cooker on High heat for 1 hour then switch to Low heat for another 2 - 3hrs.

Note: You can get dried sea conch from Chinese medical hall or stall selling those dried provision in the wet market. Posted by Picasa

Wednesday, 12 April 2006

Hawaiian Pork Chop

You must be surprised to hear this name... Hawaiian Pork Chop.... So what is the first thing that come into your mind??? Pineapple or Ham....... Because usually when you hear the word "Hawaiian" you will sure think of Pineapple.....


This dish is rather special to us as in a way that we had only tried the Hawaiian Pizza but not on something like pork.... So today I decided to make this Hawaiian Pork Chop with some extra side dish like Baked Corn, Salad, Fries and Bread. And... This Pork Chop dish do taste something like Hawaiian Pizza... Just that it don't have the pizza crusts at the bottom.....

Ingredients:
4 Large Pork Chops With Bone
1 Small Can of Pineapple Pieces In Syrup, drained
100g Shaved Ham, roughly chopped
2 Teaspoons Dried Oregano/Italian Herbs
2 Medium Tomatoes, finely chopped
1 Cup Grated Cheese
Green Salad, to serve
2-4 Baked Corns

Methods:
1. Preheat oven to 200 degree, place chops into a large ovenproof baking dish.
2. Drained the pineapple pieces and finely chopped.
3. Mix together the pineapple, ham, dried herbs, tomatoes, salt and pepper.
4. Spoon mixture onto chops and sprinkle with some cheese.
5. Baked chops for 25 - 30 minutes depend on the thickness or until cooked through.
6. Serve with salad, fries, baked corns or etc.....

Notes: Wash and clean the corn, spread some butter on it and wrap with foil then bake together with the chops until done. Posted by Picasa

Monday, 10 April 2006

Honey Chicken

Saw this Honey Chicken recipe from one of the recipe cards in the supermarket. So I decided to give it a try, since the ingredients are very little and common in most kitchen.


Ingredients:
1 Teaspoon Chicken Seasoning Powder
1/4 Teaspoon Pepper
500g Chicken Wings/Chicken Pieces
1/2 Cup Corn Flour
Oil For Deep-frying
2 Teaspoons Oil
1 cm Ginger, shredded
Some Spring Onion, Shredded
Some Lemon Skin, Shredded

Sauce:
1 Chicken Stock Cube
2 Tablespoons Honey
4 Tablespoons Water
1 Teaspoon Corn Flour

Methods:
1. Season chicken in chicken seasoning powder and pepper then set aside for at least 10 minutes.
2. Coat chicken pieces evenly with corn flour then deep-fry in hot oil for about 8 minutes or cook through then drain.
3. Heat 2 Tablespoons oil in wok, fry ginger for 1 minute then add sauce ingredients and cook until thickened then return the chicken pieces to the pan, mix well and serve.
4. You can sprinkle with some shredded spring onion and lemon to enhance the favour.Posted by Picasa

Lotus, Black Bean & Peanut Soup

I had always wanted to learn how to cook those double-boil Lotus & Pork Ribs Soup that is sold in most restaurants or herbal soup shops. I just wondering other than Lotus and Pork Ribs, what are other ingredients that is inside the soup. So for this time round, I had tried adding in some black bean, peanut and cuttlefish.....And... Emmm..... We love the taste... It's sweet and strong taste is almost the same as those Lotus Soup at the stores.......


Ingredients:
$3 - $4 Of Pork Ribs
2 Sections Of Fresh Lotus root, about 600g
100g Peanuts
50g Black Bean
4 - 5 Red Dates
1/2 Tablespoon Jizi
1 Small Cuttlefish
1.5 - 2 Litres Of Water

Methods:
1. Wash and soak the cuttlefish till soft then cut into thick strips.
2. Wash and scaled the pork ribs in boiling water then rinse well.
3. Wash and cut the fresh lotus roots into thin slices and set aside.
4. Wash both the peanuts and black bean then soak in warm water for a while. Drain and set aside.
5. Put all the ingredients in a pot, add suitable amount of water and bring to boil.
6. Turn to medium-low heat and boil for 3 hours, sprinkle some salt to taste and serve.
7. Or you can cook on slow-cooker for 1 hour high heat and 2 - 3 hours low heat. Posted by Picasa

Friday, 7 April 2006

Fish Porridge With Fresh Lily Bulb

Since I still have some left over Kai Lan which I bought for yesterday Mix Vegetable Alphabets Pasta. I used it some other ingredients that I had in the fridge to whip up this Fish Porridge With Fresh Lily Bulb. This porridge consists of a few kinds of vegetables, walnuts, fish and fresh lily bulb, which make it very appetizing and sweet for toddler to eat. Most of all, I mixed some yellow millet and crushed yellow corn with rice to cook the porridge in order to boost up the nutrition value.


Fresh Lily Bulb(鲜百合): It’s taste is good and sweet and it’s nutrition value is like Ginseng, having the effect of moistening the respiratory tract and skin, relieving coughing and reducing phlegm and calms spirit. It has therefore earned for itself the name of “Vegetable Ginseng”.

Ingredients:
1/3 Cup Rice(白米)
1/3 Cup Yellow Millet (黄小米)
¼ Cup Crushed Corn Millet (黄玉 米羹)
1 Kai Lan Stem(芥 兰 ), diced
1 Small Carrot, diced
1 Small Potato, diced
1 Big Fresh Lily Bulb(鲜百合)
1 Handful of Cooking Walnuts(核桃)
$2 Of Sheng Yu(生鱼)/Wu Yu(午鱼) Slices

Methods:
1. Wash the rice and soaked with suitable amount of cooking water for about 20 minutes.
2. Season the fish slices with some shredded ginger, pepper, salt and sesame oil.
3. Wash and peel the fresh lily petals and soaked in some water for a while to remove the dirt.
4. Bring the rice water to boil then add in all the vegetables and walnuts and let it cook until vegetables are tender and the porridge is cooked through.
5. When the porridge is done, add the fish slices and discard the ginger.
6. When the fish is done, add in some salt to taste if you prefer then serve warm.

Notes:
You can get fresh lily bulb in NTUC or Cold Storage under the vegetables section. It cost about $2.20 per packet. Or you can replace it with some dried lily bulbs if you can’t get hold of the fresh type.




For the fish, you can used any kind of fish slices that you prefer. Posted by Picasa


Thursday, 6 April 2006

Mixed Vegetable With Alphabet Pasta

Make this Alphabet Pasta with Mix Vegetables Soup for my Dear Son this afternoon. He loves to eat this Alphabets Pasta compare to Macaroni, so he will had this at least once a week. Usually I only add in dice potatoes and carrots with fishball. Today I try to add in another new ingredient which is the Kai Lan(芥兰) stem because my son doesn’t like to eat green vegetables so the only way is to add this stem into soup and draw it nutritious.


Ingredients:
¾ Cup Alphabet Pasta
1 Kai Lan(芥兰) Stem, cut into cubes
1 Potato, cut into cubes
1 Carrot, cut into cubes
¼ Brown Onion, finely diced
Some Fishballs

Methods:
1. Preheat a small pot and stir-fry the brown onion with some oil until fragrant then add in the potatoes and carrots.
2. Stir for a few seconds then add in suitable amount of chicken stock or water and bring to boil, let it simmer for about 15 minutes until the vegetables are tender.
3. Cook the Alphabet with boiling water and some oil until cook through then drained and set aside for later use.
4. Next add in the Kai Lan cubes and let it simmer for 2-3 minutes then add in the fishballs and pre-cooked alphabet pasta.5. Let it simmer for a while until the fishballs cook through then season with some pepper or salt to taste then serve hot.

Notes: You can replace the Alphabet Pasta with noodles, macaroni or etc. Posted by Picasa


Wednesday, 5 April 2006

Fish Soup With Tian Ma

Fish Soup With Tian Ma(天麻生鱼汤) is a very good soup for person with poor blood circulations and numbness in the with hands and legs. It’s can cure the coldness in the body and as well tonic it with Dang Gui, Red & Black Dates. So if you do feel giddy and numb in certain parts of the body, you can try cooking this soup twice a week and see how is works on individual. Some might need to take more before you can see the effect.


Tian Ma(天麻): It’s shops pain and calms the spirits and it’s also good for treating pain in the waist, head and joints.

Red Dates(红枣): It’s a blood tonic and can be used widely with other ingredients to nourish the body.

Dang Gui(当归): It tastes sweet hot and of warm nature. It benefits and balances the blood, regulates menses, treats pain and soothes the intestine.

Ginger(老姜): When the ingredients or the drinkers body are of cold nature, use a few slices of mature ginger to expel and prevent Coldness.

Ingredients: (serves 2)
$2 - $3 Of Sheng Yu Slices(生鱼片)
4-5 Slices Of Tian Ma(天麻)
4 Slices Of Dang Gui(当归)
4 Red Dates (红枣)
4 Black Dates (黑枣)
1 Teaspoon Ji Zi (枸杞子)
2 Slices Of Ginger (老姜)

Seasonings:
¼ Teaspoon Salt
1 Tablespoon Rice Wine(米酒)

Methods:
1. Wash the fish. Blanched in hot water then place it in a stewing pot.
2. Add all the herbs and suitable amount of water (about 2 rice bowl) then double boiled it for about 1.5 hours.
3. Remove and add in seasoning and serve hot with rice.

Notes: You can used other fish like sea bass.Posted by Picasa

Tuesday, 4 April 2006

Banana Walnut Muffins

Tried making this simple and easy Banana Walnut Muffins this morning. It's really very simple... add all ingredients, stir and pour into muffin tin and bake... within half an hour you will have those ready-made hot muffin in no time.......


My dear son was having so much fun helping me in making these muffin. Because he love walnut and banana.....

Ingredients:
300g Self-raising Flour
90g Butter, diced
100g Brown Sugar
1 Teaspoon Mixed Spices
2 Large Banana, mashed with folk
130g Walnuts
80ml Buttermilk/Fresh Milk
3 Eggs, lightly beaten

Methods:
1. Grease pan with 12 muffins holds or used muffin paper cup.
2. Pre-heat the oven to 180 degree.
3. Rub cubed butter with finger-tips into flour until mixture resembles breadcrumbs.
4. Stir in sugar, mixed spice, banana, walnuts, buttermilk and egg.
5. Do not over-mix, mixture should be slightly lumpy.
6. Portion mixture into the muffin pan and bake at 180 degree for 20 minutes or until golden brown. Posted by Picasa


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