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Archive for April, 2007

Steamboat lunch out

Just some pics of my dad’s birthday lunch at Coca Steamboat restaurant! Steamboat is one of my favouriteway of eating 😀

Appetizer.. mango salad

Side… some fried crab stick thing… didn’t really like this…

Sauce for dipping… this is simply delicious! I really don’t know how they make it.. taste a bit thai to me..

The food the food!!!

Eggs..

My favourite mushroom.. hehe enoki or golden needle mushroom

Spinach noodle… I liked the colour.. hee

The food!!!!!

Are you drooling now? hehe

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Pic testing

Just posting some pics that I’ve touched up using… GIMP! Just wanted to see the difference and how it looks on this blog

This is from a previous crepe thing I made

Here’s some I posted in some recipes below

And here’s one of my new favourite tea!

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This is my first attempt at making chicken soup from scratch. I am rather against using stock cubes, so I wanted to make my own, simple and fast. I also had watercress on hand, which I bought as I wanted to make watercress soup. It’s a lovely lovely veg, which has a rather distinctive ‘earthy’ taste. Usually it is made with pork ribs, but well, again, I’ve thrown it together with chicken and they seem to get along very well 😀

Ingredients

  • 2 chicken thighs
  • Lots of garlic, peeled
  • a bunch of watercress
  • 1/2 medium yellow onion, chopped
  • 1 spring onion, chopped to ~2 inch pieces
  • soy sauce/salt to taste
  1. Bring a pot of water to boil.
  2. Take a knife and use it to mash the garlic. Don’t mince or chop it all up.
  3. Add the garlic, onion and chicken to the pot of water and boil till chicken is cooked. (You may want to remove the skin to get a low-fat soup, but for more flavour, leave it on) ~10 minutes
  4. Add watercress and continue to cook for ~ 5 minutes.
  5. Add salt/sauce to taste and cook for another minute.
  6. Add spring onion, serve.

Note: Be careful not to overcook the watercress till it is yellowish green.

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Kiwi Berry

hehe this is the pic in my header. I love it… Somehow the lighting here is better than when I take my cooked food………………. oh well, nvm, anyway I’d like to introduce my little green friend here(I am sure you know Strawberry and blue berry). He is a kiwi berry!!! Maybe it’s just me, but I have never heard of a kiwi berry much less seen a miniature version of the kiwi fruit. I was so amused by it. It does not have the furry brown skin, it’s just like that as you see in the picture.. yeh.. the bare-naked truth!

So you can just pop this into your mouth. If you bite it into half, the inside looks exactly like the normal kiwi fruit too.

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Jappy hot pot kinda soup

This is a jappy hot pot kinda soup. I found the recipe from AromaCookery and modified it somewhat as I did it last minute and just grabbed stuff I could remember and find at the supermart. And you can also see, my daikon looks a bit sad… but I think of it as saving the end-of-day-unwanted veggies :p

Here are the ingredients

In case you’re not sure what those are:

1/2 daikon (white radish)

1 package chikuwa (about 5 rolls)

1 potato, chopped into chunks

1 onion, chopped into chunks

A few stalks of spring onions, chopped into about 2 inch pieces.

1 bunch enoki mushroom (Also called golden needle mushroom sometimes)

The original recipe called for meatballs, but as I didn’t want to eat pork or chicken, I settled for fishballs. But I didn’t actually use the fishballs you see in the pic as my pot was too small :p The chikuwa rolls have a bad habit of floating all around the surface.. ok, maybe I am just not familiar with them, but they give a really yummy flavour together with the daikon.

Just a note, I am a bit of a haphazard person, so I don’t have exact measures of the recipe. If you want more exact, you can go to Aromacookery’s blog and check it out 😀 Also, since I love enoki mushrooms, I usually add a lot of it.. and I love spring onions, so I chop a whole lot more!

Like Aromacookery, I did not add much seasoning as the daikon makes it real nice as did the chikuwa!

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Steamed fish

As this is my first post here, let me share my family’s favourite healthy food! Steamed fish, chinese style 🙂

The type of fish you use will determine the taste. Some fishes are not so good for steaming, some taste really really good steamed. And remember, when you want to do this dish, you have to use fresh fish, or the smell will be.. erm.. fishy :p

Fish that I recommend for steaming:

  • Silver pomfret
  • Threadfin
  • Red Snapper (White snappers do NOT taste good steamed.. to me at lease)
  • Sea bass
  • Red Grouper
  • Red Tiliapia
  • Red Molly

I am still trying to get good shots of my food, but unfortunately the camera does not really like me all that much as yet. So i will continue to try and make friends with it. In the mean time, bear with these pics.

Ingredients

  • Threadfin, 2 fillets
  • Garlic 2 cloves, chopped
  • Ginger a few slices (or more if you think your fish is not too fresh)
  • Cherry tomatoes, about 5 (you may use normal tomatoes here)
  • Spring onion, 1 chopped into about 2-3 inch peices
  • Light soy sauce, to your taste

1. Wash and place your fish in a clean plate.

2. Arrange the garlic, ginger, tomatoes on the top/bottom/sides of the fish.

3. Drizzle the sauce over the fish

4. Allow it to stand for a while in the refridgerator.

5. Heat up water till it is boiling in a wok and place wire rack right in the center. (Alternatively you can use a steamer)

6. Put the fish on the wire rack and cover for 15 minutes.

7. Uncover and add the spring onions and cover again for about 1 minute. Serve.

Note: If you wish to have a little more gravy, you may want to add a few Tbs of water to the fish before steaming.

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Hello world!

Welcome to WordPress.com. This is your first post. Edit or delete it and start blogging!

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