tag:blogger.com,1999:blog-276824522024-03-13T12:18:39.098+08:00food.friend.or.foe?food
n 1: any substance that can be metabolized by an organism to give energy and build tissue [syn: nutrient] 2: any solid substance (as opposed to liquid) that is used as a source of nourishment; "food and drink" 3: anything that provides mental stimulus for thinking [syn: food for thought, intellectual nourishment]
Source: WordNet ® 2.0, © 2003 Princeton Universitymin~*http://www.blogger.com/profile/12648506864788705020noreply@blogger.comBlogger591125tag:blogger.com,1999:blog-27682452.post-67344139722413174352017-12-19T15:15:00.001+08:002017-12-19T15:16:59.518+08:00We're happier than we've ever bean.<div class="separator" style="clear: both; text-align: center;">
My little brother is currently recovering from severe aplastic anemia, a rare disease that affects 4 in a million people. </div>
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His myriad of Western medicine thrice a day means that, in as much as we'd like to boost up his energy levels and general health with Chinese herbs, none of them should be included in his diet in order not to cancel out the effects of the medications.</div>
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What we can use though, are to include the regular cooking ingredients with certain specific benefits to replenish and nourish his organ and nutritional health.</div>
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One of things he's insistent on, is a diet rich in beans.</div>
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Dried beans are actually not just a rich source of protein as most already know, but they also are rich in iron, phosphorous, calcium and dietary fibre.</div>
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All of which are essential for an energy boost, maintaining and repairing body tissues, muscles and cells. (In particular his blood cells)</div>
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According to Traditional Chinese Medicine, 'black' based foods nourish the kidneys.</div>
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So here we have two different soups with black beans dependent on your choice of meat.</div>
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I used anywhere from a third to a half cup of black beans, washed and soaked for half an hour before washing and draining it again.</div>
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5 pitted red dates, washed</div>
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20g of wolfberries, washed and soaked</div>
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8 chinese mushrooms, washed and soaked</div>
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A knob of ginger, sliced</div>
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1 chicken, chopped into parts e.g. wings, drumsticks, thighs, ribs, breast</div>
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1.5 teaspoons of salt (flat not heaped)<br />
0.5 teaspoon of Kikkoman soy sauce (optional, for colour and flavour)</div>
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2 litres of water</div>
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24cm WMF Saphir High top Casserole Pot </div>
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1. Blanch chicken parts in water to remove congealed blood and any bone dust or fragments in meat from the chopping process. </div>
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*I chopped all parts at the joint in order not to have excess blood from broken bone parts so it would be fine to skip the blanching step if this is done for fresh chicken.</div>
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2. Fill the pot with 2 litres of water and place all ingredients except the wolfberries, into the pot, before bringing to a boil. </div>
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3. Add the remaining water and bring it to a fierce boil before lowering the flame, add the wolfberries and let it simmer. </div>
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4. Add 1.5 teaspoons of salt or to taste and leave to simmer for 30-45 minutes, or until the black beans soften, before turning off the flame. </div>
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5. Bring to a boil just before serving. </div>
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<a href="https://3.bp.blogspot.com/-NRntB6cGVZ4/Wjh5CveaX4I/AAAAAAAAQkE/aBGMvfxYp9gLUrGUo3wskDQ4eDpuNTY1gCEwYBhgL/s1600/IMG_3911.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://3.bp.blogspot.com/-NRntB6cGVZ4/Wjh5CveaX4I/AAAAAAAAQkE/aBGMvfxYp9gLUrGUo3wskDQ4eDpuNTY1gCEwYBhgL/s320/IMG_3911.JPG" width="320" /></a></div>
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If you decide to use pork ribs, I used 500g of short ribs, added in one carrot and purposely left out the dried cuttlefish because my little brother is allergic to it.</div>
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Do add that in for an added layer of flavour and sweetness.</div>
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<a href="https://1.bp.blogspot.com/-D6s2grelcc8/Wjh5CX49BwI/AAAAAAAAQkA/P_eQCL3HxbwtJNdexjJIaVvBsM_bynkzACEwYBhgL/s1600/IMG_4015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://1.bp.blogspot.com/-D6s2grelcc8/Wjh5CX49BwI/AAAAAAAAQkA/P_eQCL3HxbwtJNdexjJIaVvBsM_bynkzACEwYBhgL/s320/IMG_4015.JPG" width="320" /></a></div>
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Thanks for everyone who has been checking in on us.</div>
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We're very thankful for all the love and support that we've been blessed with.</div>
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If you'd like to check in on him and to pray along with us,</div>
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<a href="https://give.asia/aplastic">Https://give.asia/aplastic</a></div>
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<a href="https://aplasticaffair.blogspot.sg/">Https://aplasticaffair.blogspot.sg</a></div>
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From our kitchen to yours,</div>
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Brenda</div>
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<br />min~*http://www.blogger.com/profile/12648506864788705020noreply@blogger.com0tag:blogger.com,1999:blog-27682452.post-18689619155303453192016-05-29T00:00:00.000+08:002016-05-29T00:00:58.980+08:00Karate (pork) chops! <div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-gHgBuftbSzw/V0nAEzV5yiI/AAAAAAAAPhA/iUb05a5As4MI0UYw-2sJQE30THx1Gc28wCLcB/s1600/13217332_10154027847240199_9097571031638700613_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://4.bp.blogspot.com/-gHgBuftbSzw/V0nAEzV5yiI/AAAAAAAAPhA/iUb05a5As4MI0UYw-2sJQE30THx1Gc28wCLcB/s640/13217332_10154027847240199_9097571031638700613_o.jpg" width="640" /></a></div>
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Marinade for the pork chops:<br />0.5 tablespoon of Kikkoman Soy Sauce<br />1 tablespoon of oyster sauce<br />1 small knob of old ginger, sliced<br />2 cloves of minced garlic<br />1 teaspoon ground white pepper<br />1 tsp of Shaoxing wine</div>
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Marinate two pork chops well and place into ziplock bag, along with the rest of the marinade. Leave overnight to marinate.</div>
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Heat two tablespoons of #BenefitCoco oil in a pan, place the pork chops into the heated oil and pan fry it on both sides till cooked through. Pour the remaining marinade over the pork chops as you pan fry. Add in cherry tomatoes and pan fry it on both sides with a teaspoon of #BenefitCoco oil till blistered.</div>
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Serve with a side of honey bbq sauce. <i class="_lew" title="smile emoticon"><i aria-hidden="true" class="_4-k1 img sp_fM-mz8spZ1b sx_5371b4" style="background-image: url("/rsrc.php/v2/yx/r/pimRBh7B6ER.png"); background-position: 0px -340px; background-repeat: no-repeat; background-size: auto; display: inline-block; height: 16px; vertical-align: -3px; width: 16px;"><u style="left: -999999px; position: absolute;">(:</u><u style="left: -999999px; position: absolute;"><br /></u><u style="left: -999999px; position: absolute;"><br /></u><u style="left: -999999px; position: absolute;"><br /></u></i></i></div>
min~*http://www.blogger.com/profile/12648506864788705020noreply@blogger.com0tag:blogger.com,1999:blog-27682452.post-13016208296294930422016-05-10T22:30:00.001+08:002016-05-10T22:30:26.322+08:00(鸡)不择食 : Chicken rice- Local delights in the comfort of home <img height="640" src="https://scontent-sin1-1.xx.fbcdn.net/v/t1.0-9/13133177_10154023707905199_1730718606858894372_n.jpg?oh=1e351da3b4d0b01ca83b378b904654eb&oe=57DB1EED" width="640" /><br />
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<span style="color: #141823; font-family: helvetica, arial, sans-serif;"><span style="background-color: white; font-size: 12px; line-height: 16.08px;">Ingredients:</span></span><br />
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<span style="color: #141823; font-family: helvetica, arial, sans-serif;"><span style="background-color: white; font-size: 12px; line-height: 16.08px;">For chicken stock and chicken</span></span><br />
<span style="color: #141823; font-family: helvetica, arial, sans-serif;"><span style="background-color: white; font-size: 12px; line-height: 16.08px;">1 medium whole chicken</span></span><br />
<span style="color: #141823; font-family: helvetica, arial, sans-serif;"><span style="background-color: white; font-size: 12px; line-height: 16.08px;">1 packet of chicken feet, nails and calluses removed.</span></span><br />
<span style="color: #141823; font-family: helvetica, arial, sans-serif;"><span style="background-color: white; font-size: 12px; line-height: 16.08px;">2 large carrots</span></span><br />
<span style="color: #141823; font-family: helvetica, arial, sans-serif;"><span style="background-color: white; font-size: 12px; line-height: 16.08px;">Half a head of lettuce</span></span><br />
<span style="color: #141823; font-family: helvetica, arial, sans-serif;"><span style="background-color: white; font-size: 12px; line-height: 16.08px;">1 heaped tsp of salt (to taste)</span></span><br />
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<span style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 12px; line-height: 16.08px;">For chicken oil:</span><br />
<span style="color: #141823; font-family: helvetica, arial, sans-serif;"><span style="background-color: white; font-size: 12px; line-height: 16.08px;">2 tbsp Sesame oil</span></span><br />
<span style="color: #141823; font-family: helvetica, arial, sans-serif;"><span style="background-color: white; font-size: 12px; line-height: 16.08px;">Chicken fat</span></span><br />
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<span style="color: #141823; font-family: helvetica, arial, sans-serif;"><span style="background-color: white; font-size: 12px; line-height: 16.08px;">Generous amounts of minced ginger</span></span><br />
<span style="color: #141823; font-family: helvetica, arial, sans-serif;"><span style="background-color: white; font-size: 12px; line-height: 16.08px;">Three cloves of smashed garlic</span></span><br />
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<span style="color: #141823; font-family: helvetica, arial, sans-serif;"><span style="background-color: white; font-size: 12px; line-height: 16.08px;">For rice:</span></span><br />
<span style="color: #141823; font-family: helvetica, arial, sans-serif;"><span style="background-color: white; font-size: 12px; line-height: 16.08px;">3.5 cups of rice</span></span><br />
<span style="color: #141823; font-family: helvetica, arial, sans-serif;"><span style="background-color: white; font-size: 12px; line-height: 16.08px;">Chicken stock as required</span></span><br />
<span style="color: #141823; font-family: helvetica, arial, sans-serif;"><span style="background-color: white; font-size: 12px; line-height: 16.08px;">1/4 tsp of salt (to taste)</span></span><br />
<span style="color: #141823; font-family: helvetica, arial, sans-serif;"><span style="background-color: white; font-size: 12px; line-height: 16.08px;">Chicken oil</span></span><br />
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<span style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 12px; line-height: 16.08px;">For sauce:</span><br />
<span style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 12px; line-height: 16.08px;">A knob of ginger chopped into matchsticks</span><br />
<span style="color: #141823; font-family: helvetica, arial, sans-serif;"><span style="background-color: white; font-size: 12px; line-height: 16.08px;">1 tsp oyster sauce</span></span><br />
<span style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 12px; line-height: 16.08px;">1 tsp soya sauce</span></div>
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<span style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 12px; line-height: 16.08px;">1 tbsp Sesame oil</span></div>
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<span style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 12px; line-height: 16.08px;">20 ml of chicken stock</span></div>
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<span style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 12px; line-height: 16.08px;">For sides:</span><br />
<span style="color: #141823; font-family: helvetica, arial, sans-serif;"><span style="background-color: white; font-size: 12px; line-height: 16.08px;">1 packet of Beansprouts</span></span><br />
<span style="color: #141823; font-family: helvetica, arial, sans-serif;"><span style="background-color: white; font-size: 12px; line-height: 16.08px;">1 piece of firm Tau Kwa, pan fried</span></span><br />
<span style="color: #141823; font-family: helvetica, arial, sans-serif;"><span style="background-color: white; font-size: 12px; line-height: 16.08px;">6 pieces of fried tofu puffs, pan fried and chopped</span></span><br />
<span style="color: #141823; font-family: helvetica, arial, sans-serif;"><span style="background-color: white; font-size: 12px; line-height: 16.08px;">1 tbsp of minced garlic</span></span><br />
<span style="color: #141823; font-family: helvetica, arial, sans-serif;"><span style="background-color: white; font-size: 12px; line-height: 16.08px;">1 tbsp of oyster sauce</span></span><br />
<span style="color: #141823; font-family: helvetica, arial, sans-serif;"><span style="background-color: white; font-size: 12px; line-height: 16.08px;">50 ml of chicken stock</span></span><br />
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<span style="color: #141823; font-family: helvetica, arial, sans-serif;"><span style="background-color: white; font-size: 12px; line-height: 16.08px;">Method:</span></span><br />
<span style="color: #141823; font-family: helvetica, arial, sans-serif;"><span style="background-color: white; font-size: 12px; line-height: 16.08px;">1. Boil chicken feet and bones and chopped carrots in a big pot of water enough to fully submerge a whole chicken. Boil on high heat then simmer on low heat for about an hour. Add salt to taste.</span></span><br />
<span style="color: #141823; font-family: helvetica, arial, sans-serif;"><span style="background-color: white; font-size: 12px; line-height: 16.08px;">2. Place whole chicken into the broth.</span></span><br />
<span style="color: #141823; font-family: helvetica, arial, sans-serif;"><span style="background-color: white; font-size: 12px; line-height: 16.08px;">3. Bring to a rolling boil for a few minutes before turning off the fire. Leave the chicken to cook with residual heat for about an hour.</span></span><br />
<span style="color: #141823; font-family: helvetica, arial, sans-serif;"><span style="background-color: white; font-size: 12px; line-height: 16.08px;">4. Remove from stock and submerge in iced water to stop the cooking process.</span></span><br />
<span style="color: #141823; font-family: helvetica, arial, sans-serif;"><span style="background-color: white; font-size: 12px; line-height: 16.08px;">5. Fry reserved chicken fat with two tablespoons of sesame oil, minced ginger and smashed garlic. Remove chicken fat.</span></span><br />
<span style="color: #141823; font-family: helvetica, arial, sans-serif;"><span style="background-color: white; font-size: 12px; line-height: 16.08px;">6. Add chicken stock into rice, a dash of salt and the chicken oil with ginger and garlic. </span></span><br />
<span style="color: #141823; font-family: helvetica, arial, sans-serif;"><span style="background-color: white; font-size: 12px; line-height: 16.08px;">7. Bring the remaining chicken stock to a boil and blanch chicken with the soup to slightly warm up the meat before chopping to serve over a bed of lettuce leaves. Drizzle sauce over the chicken.</span></span><br />
<span style="color: #141823; font-family: helvetica, arial, sans-serif;"><span style="background-color: white; font-size: 12px; line-height: 16.08px;"><br /></span></span>
<span style="color: #141823; font-family: helvetica, arial, sans-serif;"><span style="background-color: white; font-size: 12px; line-height: 16.08px;">For the sides:</span></span><br />
<span style="color: #141823; font-family: helvetica, arial, sans-serif;"><span style="background-color: white; font-size: 12px; line-height: 16.08px;">1. Add one tablespoon of oil and fry minced garlic till fragrant. </span></span><br />
<span style="color: #141823; font-family: helvetica, arial, sans-serif;"><span style="background-color: white; font-size: 12px; line-height: 16.08px;">2. Throw in beansprouts and stir fry on high heat.</span></span><br />
<span style="color: #141823; font-family: helvetica, arial, sans-serif;"><span style="background-color: white; font-size: 12px; line-height: 16.08px;">3. Add in oyster sauce and chicken stock and stir fry.</span></span><br />
<span style="color: #141823; font-family: helvetica, arial, sans-serif;"><span style="background-color: white; font-size: 12px; line-height: 16.08px;">4. Add in pan fried tau kwa and fried tofu puffs and stir fry to mix thoroughly with sauce. </span></span><br />
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<span style="color: #141823; font-family: helvetica, arial, sans-serif;"><span style="line-height: 16.08px;">From our kitchen to yours,</span></span></div>
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<span style="color: #141823; font-family: helvetica, arial, sans-serif;"><span style="background-color: white; font-size: 12px; line-height: 16.08px;">Brenda x</span></span></div>
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<br />min~*http://www.blogger.com/profile/12648506864788705020noreply@blogger.com0tag:blogger.com,1999:blog-27682452.post-66039252424391982252016-04-19T22:29:00.004+08:002016-04-19T22:29:51.373+08:00Thai style steamed chilli lime squid : Pla Meuk Neung Ma-Nao<span style="color: #333333; font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: 14px; line-height: 21px;"><img height="640" src="https://scontent-sin1-1.xx.fbcdn.net/hphotos-xal1/v/t1.0-9/12512639_10153975563265199_8445725083340952964_n.jpg?oh=e9915e1863594eca170cfee52fde5cfe&oe=57B19A9D" width="640" /></span></span><br />
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<span style="color: #333333; font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: 14px; line-height: 21px;">What's in a name? </span></span></div>
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<span style="color: #333333; font-family: arial, helvetica, sans-serif; font-size: 14px; line-height: 21px;"><br /></span></div>
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<span style="color: #333333; font-family: arial, helvetica, sans-serif; font-size: 14px; line-height: 21px;">Pla Meuk = Squid</span></div>
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<span style="color: #333333; font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: 14px; line-height: 21px;">Neung = Steamed</span></span></div>
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<span style="color: #333333; font-family: "arial" , "helvetica" , sans-serif; font-size: 14px; line-height: 21px;">Ma-Nao = Lime </span></div>
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<span style="color: #333333; font-family: arial, helvetica, sans-serif; font-size: 14px; line-height: 21px;"><br /></span></div>
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<span style="color: #333333; font-family: arial, helvetica, sans-serif; font-size: 14px; line-height: 21px;">I guess the chilli part didn't need to be stated since we're talking about a Thai dish here.</span></div>
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<span style="color: #333333; font-family: arial, helvetica, sans-serif; font-size: 14px; line-height: 21px;"><br /></span></div>
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<span style="color: #333333; font-family: arial, helvetica, sans-serif; font-size: 14px; line-height: 21px;">So it's taken me too long to get down to trying out a dish as simple as this.</span></div>
<br />
<br />
<div style="text-align: center;">
<span style="color: #333333; font-family: arial, helvetica, sans-serif; font-size: 14px; line-height: 21px;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #333333; font-family: arial, helvetica, sans-serif; font-size: 14px; line-height: 21px;">Trust me. </span></div>
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<div style="text-align: center;">
<span style="color: #333333; font-family: arial, helvetica, sans-serif; font-size: 14px; line-height: 21px;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #333333; font-family: arial, helvetica, sans-serif; font-size: 14px; line-height: 21px;">You'll wonder why you ever needed to read a recipe on this. ;)</span></div>
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<br />
<div style="text-align: center;">
<span style="color: #333333; font-family: arial, helvetica, sans-serif; font-size: 14px; line-height: 21px;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #333333; font-family: arial, helvetica, sans-serif; font-size: 14px; line-height: 21px;">Ingredients</span></div>
<br />
<div style="text-align: center;">
<span style="color: #333333; font-family: "arial" , "helvetica" , sans-serif; font-size: 14px; line-height: 21px;">300 g squid, cleaned and skin removed</span></div>
<div style="text-align: center;">
<span style="color: #333333; font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: 14px; line-height: 21px;">3 bird's eye chiili, seeds removed and chopped</span></span></div>
<div style="text-align: center;">
<span style="color: #333333; font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: 14px; line-height: 21px;">5 cloves of garlic, peeled and chopped</span></span></div>
<div style="text-align: center;">
<span style="color: #333333; font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: 14px; line-height: 21px;">2 tablespoon fish sauce</span></span></div>
<div style="text-align: center;">
<span style="color: #333333; font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: 14px; line-height: 21px;">3 small lime, squeezed and seeds removed</span></span></div>
<div style="text-align: center;">
<span style="color: #333333; font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: 14px; line-height: 21px;">0.5 tsp honey</span></span></div>
<div style="text-align: center;">
<span style="color: #333333; font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: 14px; line-height: 21px;">0.5 tsp chicken concentrate</span></span></div>
<div style="text-align: center;">
<span style="color: #333333; font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: 14px; line-height: 21px;">50ml water</span></span></div>
<div style="text-align: center;">
<span style="color: #333333; font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: 14px; line-height: 21px;">1 small bunch of coriander, stalks chopped and leaves for garnishing</span></span></div>
<div style="text-align: center;">
<span style="color: #333333; font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: 14px; line-height: 21px;">1 tablespoon Thai seafood sauce (optional)</span></span></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<span style="color: #333333; font-family: "arial" , "helvetica" , sans-serif;"><span style="font-size: 14px; line-height: 21px;">Method</span></span></div>
<div style="text-align: center;">
<span style="color: #333333; font-family: "arial" , "helvetica" , sans-serif; font-size: 14px; line-height: 21px;">Clean and squid and remove the skin as much as possible. Slice it into rings but don't cut it through. </span></div>
<div style="text-align: center;">
<span style="color: #333333; font-family: "arial" , "helvetica" , sans-serif; font-size: 14px; line-height: 21px;">Steam them for 3-5 minutes. Keep tabs on them! They'll be overcooked before you know it. I'm not squidding you! And you're not gonna fancy have rubberbands for dinner.</span></div>
<div style="text-align: center;">
<span style="color: #333333; font-family: "arial" , "helvetica" , sans-serif; font-size: 14px; line-height: 21px;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #333333; font-family: "arial" , "helvetica" , sans-serif; font-size: 14px; line-height: 21px;">Mix the chicken concentrate and warm water to form chicken stock. Dissolve honey and stir thoroughly.</span></div>
<div style="text-align: center;">
<span style="color: #333333; font-family: "arial" , "helvetica" , sans-serif; font-size: 14px; line-height: 21px;">Then add in lime juice and fish sauce.</span></div>
<div style="text-align: center;">
<span style="color: #333333; font-family: "arial" , "helvetica" , sans-serif; font-size: 14px; line-height: 21px;">Mix in minced garlic, chilli, coriander and thai seafood sauce. </span></div>
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<div style="text-align: center;">
<span style="color: #333333; font-family: arial, helvetica, sans-serif; font-size: 14px; line-height: 21px;"><br /></span></div>
<span style="color: #333333; font-family: "arial" , "helvetica" , sans-serif; font-size: 14px; line-height: 21px;"><div style="text-align: center;">
Once the squid is ready, pour out steaming liquid from the steamed squid into the sauce mixture and ladle the final mixture generously over the squid. </div>
</span><br />
<div style="text-align: center;">
<span style="color: #333333; font-family: "arial" , "helvetica" , sans-serif; font-size: 14px; line-height: 21px;"><br /></span></div>
<div style="text-align: center;">
<span style="color: #333333; font-family: "arial" , "helvetica" , sans-serif; font-size: 14px; line-height: 21px;">Garnish with coriander leaves and serve hot (:</span></div>
<br />
<div style="text-align: center;">
<span style="color: #333333; font-family: arial, helvetica, sans-serif; font-size: 14px; line-height: 21px;"><br /></span></div>
<span style="color: #333333; font-family: arial, helvetica, sans-serif;"><div style="text-align: center;">
<span style="font-size: 14px; line-height: 21px;">From our kitchen to yours,</span></div>
</span><br />
<div style="text-align: center;">
<span style="color: #333333; font-family: arial, helvetica, sans-serif;"><span style="font-size: 14px; line-height: 21px;">Brenda x</span></span></div>
min~*http://www.blogger.com/profile/12648506864788705020noreply@blogger.com0tag:blogger.com,1999:blog-27682452.post-66449034351073415232016-03-29T22:48:00.003+08:002016-04-08T11:46:28.538+08:00乱中有序。Skipping the meat on this version of chap chye. :)<div id="st-story" style="background-color: white; border: 0px; color: #3d3d3d; font-family: arial, helvetica, sans-serif; font-size: 14px; margin: 0px; padding: 0px;">
<div class="ui-tabs ui-widget ui-widget-content ui-corner-all" id="tabs" style="background-image: url("http://www.soshiok.com/misc/ui/images/ui-bg_flat_75_ffffff_40x100.png"); background-position: 50% 50%; background-repeat: repeat-x; border-radius: 4px; border: none; color: #222222; font-family: verdana, arial, sans-serif; font-size: 1.1em; margin: 0px; padding: 0px; position: relative; width: auto;">
<div class="ui-tabs-panel ui-widget-content ui-corner-bottom" id="tabs-2" style="background: none 0px 0px repeat scroll transparent; border-bottom-left-radius: 4px; border-bottom-right-radius: 4px; border: 0px none; font-family: arial, helvetica, sans-serif; margin: 0px; padding: 0px;">
<ul id="recipeform" style="background: url("http://www.soshiok.com/sites/all/themes/soshiok/images/list_03.gif") 0% 0% no-repeat transparent; border: 0px; height: auto; list-style: none outside none; margin: 0px 0px 15px; padding: 8px 0px 0px;">
<li style="border-bottom-color: rgb(207, 207, 207); border-bottom-style: solid; border-width: 0px 0px 1px; font-size: 16px; height: auto; list-style: none outside none; margin: 0px; padding: 8px 0px;"><img src="https://fbcdn-photos-a-a.akamaihd.net/hphotos-ak-xaf1/v/t1.0-0/p480x480/1928984_10153922812260199_2922109744865021357_n.jpg?oh=85099cf0a5b116ff0cb5f1cf80a51e43&oe=57777E99&__gda__=1469044629_357de4904bc1e7bd9ddf9b5464474b64" /></li>
<li style="border-bottom-color: rgb(207, 207, 207); border-bottom-style: solid; border-width: 0px 0px 1px; font-size: 16px; height: auto; list-style: none outside none; margin: 0px; padding: 8px 0px;">Ingredients</li>
<li style="border-bottom-color: rgb(207, 207, 207); border-bottom-style: solid; border-width: 0px 0px 1px; font-size: 16px; height: auto; list-style: none outside none; margin: 0px; padding: 8px 0px;"><input style="font-family: Verdana, Arial, sans-serif; font-size: 1em;" type="checkbox" /> 8 large dried mushrooms</li>
<li style="border-bottom-color: rgb(207, 207, 207); border-bottom-style: solid; border-width: 0px 0px 1px; font-size: 16px; height: auto; list-style: none outside none; margin: 0px; padding: 8px 0px;"><input style="font-family: Verdana, Arial, sans-serif; font-size: 1em;" type="checkbox" /> 1 litre of water, or more if necessary</li>
<li style="border-bottom-color: rgb(207, 207, 207); border-bottom-style: solid; border-width: 0px 0px 1px; font-size: 16px; height: auto; list-style: none outside none; margin: 0px; padding: 8px 0px;"><input style="font-family: Verdana, Arial, sans-serif; font-size: 1em;" type="checkbox" /> 100g haebi or dried shrimp</li>
<li style="border-bottom-color: rgb(207, 207, 207); border-bottom-style: solid; border-width: 0px 0px 1px; font-size: 16px; height: auto; list-style: none outside none; margin: 0px; padding: 8px 0px;"><input style="font-family: Verdana, Arial, sans-serif; font-size: 1em;" type="checkbox" /> 10g dried black fungus or cloud ear fungus</li>
<li style="border-bottom-color: rgb(207, 207, 207); border-bottom-style: solid; border-width: 0px 0px 1px; font-size: 16px; height: auto; list-style: none outside none; margin: 0px; padding: 8px 0px;"><input style="font-family: Verdana, Arial, sans-serif; font-size: 1em;" type="checkbox" /> 10g dried golden lily buds</li>
<li style="border-bottom-color: rgb(207, 207, 207); border-bottom-style: solid; border-width: 0px 0px 1px; font-size: 16px; height: auto; list-style: none outside none; margin: 0px; padding: 8px 0px;"><input style="font-family: Verdana, Arial, sans-serif; font-size: 1em;" type="checkbox" /> 20g tung hoon or bean vermicelli</li>
<li style="border-bottom-color: rgb(207, 207, 207); border-bottom-style: solid; border-width: 0px 0px 1px; font-size: 16px; height: auto; list-style: none outside none; margin: 0px; padding: 8px 0px;"><input style="font-family: Verdana, Arial, sans-serif; font-size: 1em;" type="checkbox" /> 20g tau kee</li>
<li style="border-bottom-color: rgb(207, 207, 207); border-bottom-style: solid; border-width: 0px 0px 1px; font-size: 16px; height: auto; list-style: none outside none; margin: 0px; padding: 8px 0px;"><input style="font-family: Verdana, Arial, sans-serif; font-size: 1em;" type="checkbox" /> 2Tbs Cooking oil + 1 Tsp Sesame oil</li>
<li style="border-bottom-color: rgb(207, 207, 207); border-bottom-style: solid; border-width: 0px 0px 1px; font-size: 16px; height: auto; list-style: none outside none; margin: 0px; padding: 8px 0px;"><input style="font-family: Verdana, Arial, sans-serif; font-size: 1em;" type="checkbox" /> 2Tsp minced garlic</li>
<li style="border-bottom-color: rgb(207, 207, 207); border-bottom-style: solid; border-width: 0px 0px 1px; font-size: 16px; height: auto; list-style: none outside none; margin: 0px; padding: 8px 0px;"><input style="font-family: Verdana, Arial, sans-serif; font-size: 1em;" type="checkbox" /> 2 1/2Tbs tau cheo or fermented soyabean paste</li>
<li style="border-bottom-color: rgb(207, 207, 207); border-bottom-style: solid; border-width: 0px 0px 1px; font-size: 16px; height: auto; list-style: none outside none; margin: 0px; padding: 8px 0px;"><input style="font-family: Verdana, Arial, sans-serif; font-size: 1em;" type="checkbox" /> 1kg cabbage, washed and cut roughly into pieces</li>
<li style="border-bottom-color: rgb(207, 207, 207); border-bottom-style: solid; border-width: 0px 0px 1px; font-size: 16px; height: auto; list-style: none outside none; margin: 0px; padding: 8px 0px;"><input style="font-family: Verdana, Arial, sans-serif; font-size: 1em;" type="checkbox" /> 1Tbs concentrated chicken stock or 1 chicken cube</li>
<li style="border-bottom-color: rgb(207, 207, 207); border-bottom-style: solid; border-width: 0px 0px 1px; font-size: 16px; height: auto; list-style: none outside none; margin: 0px; padding: 8px 0px;"><input style="font-family: Verdana, Arial, sans-serif; font-size: 1em;" type="checkbox" /> Salt to taste</li>
<li style="border-bottom-color: rgb(207, 207, 207); border-bottom-style: solid; border-width: 0px 0px 1px; font-size: 16px; height: auto; list-style: none outside none; margin: 0px; padding: 8px 0px;"><input style="font-family: Verdana, Arial, sans-serif; font-size: 1em;" type="checkbox" /> Oyster sauce to taste</li>
</ul>
</div>
</div>
</div>
<br />
<span style="background-color: white; color: #3d3d3d; font-family: "arial" , "helvetica" , sans-serif; font-size: 14px;">1. Wash the dried mushrooms and soak till reconstituted. Drain but keep the liquid (mushroom water) for use later. Cut the mushrooms into strips. Set aside.</span><br />
<span style="background-color: white; color: #3d3d3d; font-family: arial, helvetica, sans-serif; font-size: 14px;">2. Meanwhile, soak the dried shrimp, black fungus, black moss, golden lily buds in separate bowls of water for about 10 minutes. Drain each item and set aside. Tie the lily buds into knots and trim the ends. Set aside.</span><br />
<li style="background-color: white; border: 0px; color: #3d3d3d; font-family: arial, helvetica, sans-serif; font-size: 14px; height: auto; list-style: none outside none; margin: 0px; padding: 0px;">3. Heat oil in a large wok on medium heat. When the oil is hot, add the minced garlic and dried shrimp and fry until fragrant.</li>
<li style="background-color: white; border: 0px; color: #3d3d3d; font-family: arial, helvetica, sans-serif; font-size: 14px; height: auto; list-style: none outside none; margin: 0px; padding: 0px;">4. Add the tau cheo and continue to fry.</li>
<li style="background-color: white; border: 0px; color: #3d3d3d; font-family: arial, helvetica, sans-serif; font-size: 14px; height: auto; list-style: none outside none; margin: 0px; padding: 0px;">5. Next, put in the cabbage. Add about 200ml of water. Cover and cook for about 10 to 15 minutes, stirring intermittently.</li>
<li style="background-color: white; border: 0px; color: #3d3d3d; font-family: arial, helvetica, sans-serif; font-size: 14px; height: auto; list-style: none outside none; margin: 0px; padding: 0px;">6. Add the mushroom water that you had set aside earlier, followed by the mushrooms, black fungus, tau kee and golden lily buds. Stir. Add just enough water to submerge most of the ingredients.</li>
<li style="background-color: white; border: 0px; color: #3d3d3d; font-family: arial, helvetica, sans-serif; font-size: 14px; height: auto; list-style: none outside none; margin: 0px; padding: 0px;">7. Add the concentrated chicken stock, salt and oyster sauce to taste.The vegetables should be cooked and soft, but not mushy. Bring this to a rolling boil then turn down to low heat before adding in the tung hoon. </li>
<br />
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Happy cooking!</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
From my kitchen to yours,</div>
<div style="text-align: center;">
Brenda x</div>
<br />
<div style="text-align: center;">
</div>
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<div style="-webkit-text-stroke-width: 0px; color: black; font-family: 'Times New Roman'; font-size: medium; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: auto; text-align: center; text-indent: 0px; text-transform: none; white-space: normal; widows: 1; word-spacing: 0px;">
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min~*http://www.blogger.com/profile/12648506864788705020noreply@blogger.com0tag:blogger.com,1999:blog-27682452.post-91561884695163204632016-03-28T23:23:00.001+08:002016-03-28T23:25:26.240+08:00This must be Confucius' Favourite dish. The eggplant that doesn't have any egg. 鱼香茄子但有没有🐠哦。<img height="640" src="https://scontent-sin1-1.xx.fbcdn.net/hphotos-xtf1/v/t1.0-9/12928212_10153918709535199_3596201852406904405_n.jpg?oh=997c976577e5236bb4121678c1e452b3&oe=57801715" width="640" /><br />
<br />
Ingredients<br />
<br />
1 large brinjal, sliced into halves and then lengthwise<br />
250g minced pork<br />
Half a carrot, blanched.<br />
5 cloves of garlic, minced<br />
1 sprig of spring onion, roughly chopped<br />
1 tablespoon of (fermented beancurd) spicy bean paste<br />
0.5 tsp of fish sauce<br />
1 tbsp of oyster sauce<br />
1 tsp of dark soya sauce<br />
A squeeze of lemon<br />
100 ml of water<br />
<br />
<br />
Marinade for minced pork<br />
<br />
1 tablespoon shaoxing wine<br />
1 tablespoon sesame oil<br />
1 tsp ground white pepper<br />
1/2 tsp light soy sauce<br />
1 tsp minced ginger<br />
1 tsp minced garlic<br />
<br />
Cornstarch mixture<br />
<br />
1 tablespoon cornflour<br />
2 tablespoons water<br />
<br />
Optional<br />
<br />
Chopped spring onions<br />
Sliced red chilli<br />
1 tablespoon of chicken/ pork/fish floss<br />
<br />
Method<br />
<br />
Shallow fry brinjal slices. Heat three tablespoons of oil in the pan, place brinjal slices skin side down. After a few minutes, turn it on its side and repeat till all sides have been shallow fried. Set it aside on some kitchen towels to drain the oil.<br />
<br />
Heat up the reserved oil and fry the remaining minced garlic with the white portions of the spring onion till fragrant.<br />
<br />
Add in the minced pork and fry together with the spicy bean paste. Add the brinjal and blanched carrot slices. Stir fish sauce, oyster sauce, dark soya sauce and a squeeze of lemon into 100ml of water before pouring it over the ingredients in the pan. Give it a good mix to ensure that the sauce coats the ingredients evenly.<br />
<br />
When it starts to bubble, turn the heat to low to let it simmer for 5 minutes. Then turn up the heat and thicken the gravy by stirring in cornstarch mixture to desired consistency.<br />
<br />
Garnish as desired and serve hot with rice. Maybe two servings of rice. :)<br />
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
From our kitchen to yours,</div>
<div style="text-align: center;">
Brenda x</div>
min~*http://www.blogger.com/profile/12648506864788705020noreply@blogger.com0tag:blogger.com,1999:blog-27682452.post-5805679961076685022016-03-27T22:03:00.000+08:002016-03-27T22:03:06.951+08:00Edible Art : Garden of blooms x Osmanthus| Wolfberries| Waterchesnut Jelly <span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px;"><br /></span>
<img height="640" src="https://scontent-sin1-1.xx.fbcdn.net/hphotos-xal1/v/t1.0-9/12670723_10153911299265199_8852190322815912739_n.jpg?oh=4a02062f622fcffebbfe15a5754a309d&oe=57922F58" width="640" /><br />
<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px;"><br /></span>
<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px;">Ingredients</span><br />
<span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px;"><br /></span>
<span style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="background-color: white; font-size: 14px;">1 Pack Red Man Brand Konnyaku Premix Jelly Powder </span></span><br />
<span style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="background-color: white; font-size: 14px;">1200ml Water</span></span><br />
<span style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="background-color: white; font-size: 14px;">4 tsp Osmanthus flower, remove petals from stems if any</span></span><br />
<span style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="background-color: white; font-size: 14px;">1 heaped tablespoon of wolfberries, soaked </span></span><br />
<span style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="background-color: white; font-size: 14px;">8 waterchestnuts, peeled and diced</span></span><br />
<span style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="background-color: white; font-size: 14px;"><br /></span></span>
<span style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="background-color: white; font-size: 14px;">Method</span></span><br />
<span style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="background-color: white; font-size: 14px;"><br /></span></span>
<span style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="background-color: white; font-size: 14px;">Bring 1200ml of water in a pot </span></span><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px;">to a rolling boil,</span><span style="background-color: white; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14px;"> and add in the osmanthus flower petals. Then simmer it on low heat for 2 minutes.</span><br />
<span style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="background-color: white; font-size: 14px;"><br /></span></span>
<span style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="background-color: white; font-size: 14px;">While on low heat, stir in the Konnyaku Jelly Premix till completely dissolved. Use a balloon whisk if you have one.</span></span><br />
<span style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="background-color: white; font-size: 14px;"><br /></span></span>
<span style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="background-color: white; font-size: 14px;">Then turn off heat and let it cool a little before transferring it to desired jelly mould. I used a regular square glass ceramic container. </span></span><br />
<span style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="background-color: white; font-size: 14px;"><br /></span></span>
<span style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="background-color: white; font-size: 14px;">Give the solution a quick stir to spread out the osmanthus flower petals, wolfberries and diced chestnuts before chilling it in the fridge for at least 2 hours till firm before serving. </span></span><br />
<span style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="background-color: white; font-size: 14px;"><br /></span></span>
<div style="text-align: center;">
<span style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="background-color: white; font-size: 14px;">From our kitchen to yours,</span></span></div>
<div style="text-align: center;">
<span style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif;"><span style="background-color: white; font-size: 14px;">Brenda x</span></span></div>
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<br />min~*http://www.blogger.com/profile/12648506864788705020noreply@blogger.com0tag:blogger.com,1999:blog-27682452.post-44459212646378690762016-02-29T23:01:00.003+08:002016-02-29T23:01:41.952+08:00Never eat food you can't pronounce. Except quinoa. You must eat quinoa. <img height="640" src="https://scontent-sin1-1.xx.fbcdn.net/hphotos-xpa1/v/t1.0-9/12321584_10153833240785199_1134108362790535358_n.jpg?oh=63b5801e006b1ae1d83b2ea8b4cf89f6&oe=5764E189" width="640" /><br />
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Quinoa. That's probably gotta be something close to quiche right? I mean, milk and eggs. How could that go wrong? Oh quiche was right but I could be wrong about quinoa. And I was. Quinoa is an ancient seed. A superfood that's one of the few plant based sources of complete protein. Little wonder why it would have been regarded as the Incas' gold, the mother grain.</div>
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I've had it in my pantry for the longest time but I wasn't sure how to introduce this to my family on the dinner table. Not as a side but as a substitute for that starchy rice that's a staple at every Chinese family dinner. Lofty ideas. Never attempted. Till tonight. That one special day every four years. </div>
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Now where do I start? I read about bitter tastes, mushy turnouts. That would be a recipe for disaster. So I made sure I had backup. Made sure there was rice grains to be cooked, noodles on standby. With a deep breath, I took out my nearly forgotten white and red quinoa grains and got down to washing them. So apparently the white quinoa has the most neutral and easy to love flavour for first timers but I was keen on trying the red ones too, which have a more earthy flavour. Plus a colour pop would really appeal to one's stomach I figured? </div>
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Quinoa has a natural coating, saponin that gives rise to a bitter taste if not washed properly. How much washing is enough? To be honest, I was none the wiser, and gave it two rounds of vigorous washing in a fine mesh strainer. I took three quarters of the white quinoa and topped it off with another quarter of the red quinoa to make one cup. The standard ratio of quinoa to water/ stock is 1 : 2. Keep to that ratio and try it out with different stocks. I boiled up a pot of wintermelon, dried cuttlefish, pork bones and chicken breast broth and I used that as my stock. Since that was already pre-salted, I didn't add any additional seasonings. </div>
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Boil it over high heat till the liquid is almost absorbed. That's about ten minutes worth of boiling. Then add in the carrot from the soup stock, raw cubed pumpkin and raw chopped broccoli because these cook quickly. Then turn off the flame and let it stand for five minutes. Don't peek! Then remove the lid, you should see the spirals separated from and curling around the quinoa. Use a fork and fluff up the quinoa gently. Serve warm. :)</div>
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The verdict? The jury decides... that this would not be a staple. But this would be a welcome side :) Simple. Versatile. Tasty. And a very worthwhile attempt into eating well. </div>
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First try and definitely not the last!</div>
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From our kitchen to yours,</div>
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Brenda x</div>
min~*http://www.blogger.com/profile/12648506864788705020noreply@blogger.com0tag:blogger.com,1999:blog-27682452.post-43949135092326491982016-02-23T22:41:00.002+08:002016-02-23T23:11:27.612+08:00When Cinderella's pumpkin carriage meets... A rice cooker :)<img height="640" src="https://scontent-sin1-1.xx.fbcdn.net/hphotos-xtp1/v/t1.0-9/12742376_10153819906175199_926159395644153824_n.jpg?oh=3b926a0ca9c626e99d939c22daf9ff6d&oe=575C6F63" width="640" /><br />
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Ingredients</div>
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2 wedges of pumpkin, cubed</div>
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1 carrot, sliced</div>
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3 cloves of garlic, minced</div>
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8 chinese mushrooms, soaked and sliced</div>
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30g of dried shrimp, rinsed and soaked, reserve water</div>
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200g lean pork, sliced</div>
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(Marinate with 1 tbsp of sesame oil, 1 tsp of white pepper, 1/4 tsp of salt, 1 1/2 tbsp of oyster sauce, 1 tbsp of dark soy sauce, 1 tbsp of light soya sauce and a dash of Shaoxing wine)</div>
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6 large prawns, deveined and deshelled, reserve heads</div>
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1 sprig of parsley, chopped</div>
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1 chicken cube, dissolved in 100ml of water</div>
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2.5 cups rice, rinsed (I measured the amount of water needed for 2.5 cups of cooking and soaked the rice in it while prepping the rest of the ingredients) </div>
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Chye sim, washed and chopped.</div>
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1 packet of Hokto Maitake mushrooms (or black fungus) for added crunch. *Optional.</div>
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Method</div>
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In the rice cooker, turn the setting to cook and add 2 tbsp of oil. </div>
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Stir fry garlic and dried shrimp till fragrant. </div>
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Add in the shrimp heads, using the frying slice to press down on the heads and discard.</div>
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Throw in the mushrooms, the marinated lean pork and fry till almost cooked.</div>
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Add in the pumpkin and carrot to fry.</div>
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Pour in the rice, water and dissolved chicken stock cube, add in the chopped chye sim and mix till well combined.</div>
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Place the prawns on top and close the rice cooker. </div>
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Wait for it to work its magic :)</div>
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From our kitchen to yours,</div>
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Brenda x<br />
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min~*http://www.blogger.com/profile/12648506864788705020noreply@blogger.com0tag:blogger.com,1999:blog-27682452.post-68034584643050699562016-02-12T22:28:00.001+08:002016-02-29T22:07:52.751+08:00 红(萝卜)运当(菜)头 | the approach of good luck!<img height="640" src="https://scontent-sin1-1.xx.fbcdn.net/hphotos-xtf1/v/t1.0-9/12717299_10153794730110199_6915676853765875554_n.jpg?oh=ee0823d0d438d2dbc6a9d1a91e83204b&oe=572969D9" width="640" /><br />
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<li class="head" style="background: none; color: #888888; font-weight: bold; line-height: 1em; list-style: none !important; margin: 22px 0px 2px; padding: 0px;">Ingredients</li>
<li style="background: url("../../../img/bullet-666.gif") 0% 6px no-repeat; margin: 0px; padding: 0px 0px 0px 10px;">1 kg white radish, grated (reserve water)</li>
<li style="background: url("../../../img/bullet-666.gif") 0% 6px no-repeat; margin: 0px; padding: 0px 0px 0px 10px;">50g red carrots, grated (reserve water)</li>
<li style="background: url("../../../img/bullet-666.gif") 0% 6px no-repeat; margin: 0px; padding: 0px 0px 0px 10px;">150g rice flour</li>
<li style="background: url("../../../img/bullet-666.gif") 0% 6px no-repeat; margin: 0px; padding: 0px 0px 0px 10px;">50g corn starch</li>
<li style="background: url("../../../img/bullet-666.gif") 0% 6px no-repeat; margin: 0px; padding: 0px 0px 0px 10px;">1 Chinese sausages, removed from casing and diced</li>
<li style="background: url("../../../img/bullet-666.gif") 0% 6px no-repeat; margin: 0px; padding: 0px 0px 0px 10px;">8 pcs <a href="http://www.tastehongkong.com/ingredients/black-mushroom/" style="color: #888888; text-decoration: none;">dried black mushroom</a>, soaked and diced (reserve water)</li>
<li style="background: url("../../../img/bullet-666.gif") 0% 6px no-repeat; margin: 0px; padding: 0px 0px 0px 10px;">1 piece of dried cuttlefish, soaked and cut into bitesized strips</li>
<li style="background: url("../../../img/bullet-666.gif") 0% 6px no-repeat; margin: 0px; padding: 0px 0px 0px 10px;">30g dried shrimps, soaked (reserve water)</li>
<li style="background: url("../../../img/bullet-666.gif") 0% 6px no-repeat; margin: 0px; padding: 0px 0px 0px 10px;">2 shallots, finely sliced</li>
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<a href="https://4.bp.blogspot.com/-E2XKGgSK6WA/Vr3pPmTz2oI/AAAAAAAAPc8/TyfNjfqJ_Qg/s1600/10989109_10153041053455199_3797323061641371042_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://4.bp.blogspot.com/-E2XKGgSK6WA/Vr3pPmTz2oI/AAAAAAAAPc8/TyfNjfqJ_Qg/s320/10989109_10153041053455199_3797323061641371042_n.jpg" width="320" /></a></div>
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<li style="background: url("../../../img/bullet-666.gif") 0% 6px no-repeat; margin: 0px; padding: 0px 0px 0px 10px;">Method: </li>
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<li style="background: url("../../../img/bullet-666.gif") 0% 6px no-repeat; margin: 0px; padding: 0px 0px 0px 10px;">Marinate the black mushroom, cuttlefish and shrimps with 1/4 tsp salt, 1/4 tsp wine and a small pinch of sugar.</li>
<li style="background: url("../../../img/bullet-666.gif") 0% 6px no-repeat; margin: 0px; padding: 0px 0px 0px 10px;"><span style="background-color: white;"><br /></span></li>
<li style="background: url("../../../img/bullet-666.gif") 0% 6px no-repeat; margin: 0px; padding: 0px 0px 0px 10px;"><span style="background-color: white;">Combine the corn starch and rice flour with 21/2 rice bowls of water including reserve water from the radish, carrot, black mushroom, scallops and shrimp, soaking the mushrooms and cuttlefish. Stir and mix well to form a smooth batter.</span></li>
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<li style="background: url("../../../img/bullet-666.gif") 0% 6px no-repeat; margin: 0px; padding: 0px 0px 0px 10px;"><span style="background-color: white;">With 3 tablespoons of oil, sauté shallots till fragrant with chopped sausages then add in shrimps, mushrooms and scallops. Toss in grated radish and carrots, add 1</span> tsp sugar, 1 tsp salt, 1 tsp oyster sauce, 1 tsp soy sauce, 1/2 tsp ground white pepper and 1 tbsp oil before stirring well. Toss it well to mix and keep frying till the liquid appears from the radish and carrot strips.</li>
<li style="background: url("../../../img/bullet-666.gif") 0% 6px no-repeat; margin: 0px; padding: 0px 0px 0px 10px;"><span style="background-color: white;"><br /></span></li>
<li style="background: url("../../../img/bullet-666.gif") 0% 6px no-repeat; margin: 0px; padding: 0px 0px 0px 10px;"><span style="background-color: white;">Turn to low heat, slowly stir in flour mixture into the turnips. Turn and mix well until it forms a sticky dough. </span></li>
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<li style="background: url("../../../img/bullet-666.gif") 0% 6px no-repeat; margin: 0px; padding: 0px 0px 0px 10px;"><span style="background-color: white;">Grease dish for steaming. Transfer the batter into the pan and over high heat for about 40 minutes.</span></li>
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<a href="https://1.bp.blogspot.com/-vSMdnIe155A/Vr3pLP5lPkI/AAAAAAAAPc4/r9CNzjk3UBg/s1600/IMG_2229.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://1.bp.blogspot.com/-vSMdnIe155A/Vr3pLP5lPkI/AAAAAAAAPc4/r9CNzjk3UBg/s320/IMG_2229.JPG" width="320" /></a></div>
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<span style="background-color: white; color: #333333; font-family: "helvetica" , "arial" , sans-serif; font-size: 12px; line-height: 18px;">Leave to cool and cut into slices to be pan fried. Or steamed and garnished with parsley, spring onions and chopped</span><br />
<span style="background-color: white; color: #333333; font-family: "helvetica" , "arial" , sans-serif; font-size: 12px; line-height: 18px;"> chilli.</span><br />
<span style="background-color: white; color: #333333; font-family: "helvetica" , "arial" , sans-serif; font-size: 12px; line-height: 18px;"><br /></span>
<span style="background-color: white; color: #333333; font-family: "helvetica" , "arial" , sans-serif; font-size: 12px; line-height: 18px;">Recipe adapted from : http://www.tastehongkong.com/recipes/featured/turnip-or-radish-cake-with-chinese-sausages/</span><br />
<span style="background-color: white; color: #333333; font-family: "helvetica" , "arial" , sans-serif; font-size: 12px; line-height: 18px;"><br /></span>
<span style="background-color: white; color: #333333; font-family: "helvetica" , "arial" , sans-serif; font-size: 12px; line-height: 18px;">I substituted cuttlefish for scallops. It tasted good too but I'll probably stick with scallops in future :)</span><br />
<span style="background-color: white; color: #333333; font-family: "helvetica" , "arial" , sans-serif; font-size: 12px; line-height: 18px;">Have adjusted the sugar because I used red carrots for natural sweetness.</span><br />
<span style="color: #333333; font-family: "helvetica" , "arial" , sans-serif;"><span style="background-color: white; font-size: 12px; line-height: 18px;">I'll probably try it with just white radish in future to try and recreate the ones served at dim sum restaurants! </span></span><br />
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<span style="color: #333333; font-family: "helvetica" , "arial" , sans-serif;"><span style="background-color: white; font-size: 12px; line-height: 18px;">From our kitchen to yours,</span></span></div>
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<span style="color: #333333; font-family: "helvetica" , "arial" , sans-serif;"><span style="background-color: white; font-size: 12px; line-height: 18px;">Brenda x</span></span><br />
<span style="color: #333333; font-family: "helvetica" , "arial" , sans-serif;"><span style="background-color: white; font-size: 12px; line-height: 18px;"><br /></span></span>
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<span style="color: #333333; font-family: "helvetica" , "arial" , sans-serif;"><span style="background-color: white; color: #333333; font-family: "helvetica" , "arial" , sans-serif; font-size: 12px; line-height: 18px;"><a href="https://www.northwestpharmacy.com/healthperch/spices-from-around-the-world/" title="Mix It Up"><img alt="Mix It Up: Spices From Around the World Infographic" class="" height="640" src="https://www.northwestpharmacy.com/healthperch/wp-content/uploads/2015/11/spices-final-e1447176116905.jpg" width="67" /><br />"Mix It Up" on Health Perch</a></span></span></div>
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min~*http://www.blogger.com/profile/12648506864788705020noreply@blogger.com0tag:blogger.com,1999:blog-27682452.post-47872187404795989992016-01-29T22:37:00.005+08:002016-02-03T21:41:23.961+08:00Flax(seed)ing the muscles for some salted egg yolk cookie love! :)<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><img height="640" src="https://scontent-sin1-1.xx.fbcdn.net/hphotos-xpt1/v/t1.0-9/12650799_10153768126725199_2173943153117340993_n.jpg?oh=f0d802c56d33d3024b7886d45a11a520&oe=573D82FB" width="640" /></span><br />
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<b style="font-size: 12.8px;"><span style="font-family: inherit; font-size: medium;">Salted egg yolk cookies</span></b></div>
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<span style="font-family: inherit; font-size: medium;">Yields about 60 pcs (1 inch diameter, 5mm thickness)</span></div>
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<span style="color: #222222; font-family: "arial" , sans-serif; font-size: 9pt;"><span style="font-family: inherit; font-size: medium;">Ingredients</span></span></div>
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<span style="background-color: white; color: #222222; font-family: inherit; font-size: medium;">125g plain flour</span></div>
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<span style="background-color: white; color: #222222; font-family: inherit; font-size: medium;">10g corn flour</span></div>
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<span style="font-family: inherit; font-size: medium;">1/8 tsp baking powder</span></div>
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<span style="font-family: inherit; font-size: medium;">1/2 tbsp milk powder</span></div>
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<span style="font-family: inherit; font-size: medium;">1/4 tsp fine salt</span></div>
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<span style="font-family: inherit; font-size: medium;">2 salted egg yolks</span></div>
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<span style="font-family: inherit; font-size: medium;">85g unsalted butter</span></div>
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<span style="font-family: inherit; font-size: medium;">30g caster sugar + 10g icing sugar</span></div>
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<span style="font-family: inherit; font-size: medium;">1 egg yolk (lightly beaten for egg wash)</span></div>
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<span style="font-family: inherit; font-size: medium;">Flaxseeds (for decoration)</span><br />
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<a href="http://4.bp.blogspot.com/-7dMJAGVcnkg/Vqt4yXTWaKI/AAAAAAAAPb4/xjIq8LPSyXM/s1600/IMG_1499.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit; font-size: medium;"><img border="0" height="640" src="http://4.bp.blogspot.com/-7dMJAGVcnkg/Vqt4yXTWaKI/AAAAAAAAPb4/xjIq8LPSyXM/s640/IMG_1499.JPG" width="640" /></span></a></div>
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<span style="font-family: inherit; font-size: medium;">Method</span></div>
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<span style="font-family: inherit; font-size: medium;">Preheat oven at 160 degree Celsius.</span></div>
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<span style="font-family: inherit; font-size: medium;">Steam salted egg yolks till firm then mash coarsely and set aside.</span></div>
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<span style="font-family: inherit; font-size: medium;">Sift plain flour, corn flour, baking powder, milk powder and fine salt together. Set aside.</span></div>
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<span style="font-family: inherit; font-size: medium;">Cream unsalted butter and sugar mix till light and fluffy.</span></div>
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<span style="font-family: inherit; font-size: medium;">Add in mashed egg yolks and flour mixture and mix till combined to form a soft dough.</span><br />
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<a href="http://1.bp.blogspot.com/-UcZIX3Mc4TA/Vqt40EEoVpI/AAAAAAAAPcE/v_Qjz2qAeAk/s1600/IMG_1509.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit; font-size: medium;"><img border="0" height="640" src="http://1.bp.blogspot.com/-UcZIX3Mc4TA/Vqt40EEoVpI/AAAAAAAAPcE/v_Qjz2qAeAk/s640/IMG_1509.JPG" width="640" /></span></a></div>
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<span style="font-family: inherit; font-size: medium;">Refrigerate the dough for about 20 minutes for ease of handling. </span></div>
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<span style="font-family: inherit; font-size: medium;">Roll out the dough to 5 mm thickness.</span></div>
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<span style="font-family: inherit; font-size: medium;">Stamp into desired shape with cookie cutters.</span></div>
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<span style="font-family: inherit; font-size: medium;">Line baking tray with baking sheet and arrange cookie dough on the baking sheet.</span><br />
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<a href="http://4.bp.blogspot.com/-jGNULHbkrmw/Vqt40FRfSkI/AAAAAAAAPcA/iLIvZW3e6Lk/s1600/IMG_1533.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit; font-size: medium;"><img border="0" height="640" src="http://4.bp.blogspot.com/-jGNULHbkrmw/Vqt40FRfSkI/AAAAAAAAPcA/iLIvZW3e6Lk/s640/IMG_1533.JPG" width="640" /></span></a></div>
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<span style="font-family: inherit; font-size: medium;">Gently brush the tops of each cookie dough with egg wash and sprinkle some flaxseeds.</span></div>
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<span style="font-family: inherit; font-size: medium;">Repeat as above for the remaining dough. </span><br />
<span style="font-family: inherit; font-size: medium;">Bake each batch for about 10 minutes till golden brown.</span><br />
<span style="font-family: inherit; font-size: medium;">Let cookies cool till room temperature before storing in an airtight container.</span><br />
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</span>min~*http://www.blogger.com/profile/12648506864788705020noreply@blogger.com0tag:blogger.com,1999:blog-27682452.post-9687795295394424012016-01-15T21:38:00.004+08:002016-01-15T21:38:38.429+08:00Keep Calm and Eat Crab @ 瑞安炖汤美食馆<div style="text-align: center;">
<img height="640" src="https://scontent-sin1-1.xx.fbcdn.net/hphotos-xlp1/v/t1.0-9/12524016_10153732979355199_4377658626495522620_n.jpg?oh=7f99c66c550779d8f949d439d249653b&oe=5704EB36" width="640" /></div>
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So this was my taste of childhood. Our family used to do trips across the causeway every other week back in the days when we still had a separate blue restricted passport for trips to West Malaysia. </div>
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img src="http://www.singaporememory.sg/contentfiles/SMA-d8f008c1-3745-455b-a305-50a999118fa1/293925?size=0" style="margin-left: auto; margin-right: auto;" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">http://www.singaporememory.sg/contents/SMA-d8f008c1-3745-455b-a305-50a999118fa1</td></tr>
</tbody></table>
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Anyone still remember that? </div>
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And that's when our love affair with this unique crab bowl started. On the third level of the market at Larkin. We'd pack ourselves in the car by 8am and be off on our way towards the Woodlands Causeway. Breakfast was a standard affair once we got to Larkin Market. No one tries to change their orders. It was a standard three stall order. A nondescript shop in the middle of the hawker centre selling pork trotters, braised intestines and of course the crab bowl, the store opposite selling hot drinks and perfectly executed half boiled eggs and the quiet congee stall next to it selling familiar comforts of pork and chicken congee. Oh and of course, grandpa always does a takeaway of the fried noodles in open trays wrapped in plastic sheets laid on top of newspapers. Life was simple. </div>
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While we've skipped Larkin altogether these days except for the odd days where grandma is good enough for walks and would like to buy fresh foods from the market, I'm glad we no longer have to drive that far for our favourite crab bowls.</div>
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What's changed? The location, for sure. It's now situated just behind Leisure Mall Pelangi and you will pass by Moonlight cafe on your way down. Don't get distracted! The once nondescript stall at the run down Larkin Market now has their own air conditioned space along a row of shop houses at Jalan Kuning. And their menu has also expanded. So we now head over for a lunch fix instead. </div>
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<a href="http://1.bp.blogspot.com/-ojaCIjF63tc/Vpjx9oBkbZI/AAAAAAAAPZI/e3qsYHre6Vs/s1600/IMG_0357%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-ojaCIjF63tc/Vpjx9oBkbZI/AAAAAAAAPZI/e3qsYHre6Vs/s640/IMG_0357%255B1%255D.JPG" width="640" /></a></div>
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Make your request for lean meat if you aren't a fan of the fat or collagen that comes with pork's trotters (RM 10). They'll try their best to accommodate your requests.</div>
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<a href="http://3.bp.blogspot.com/-9icVXN3H1Qc/VpjyCenyt4I/AAAAAAAAPZQ/CXLJJ9FKqdg/s1600/IMG_0360%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-9icVXN3H1Qc/VpjyCenyt4I/AAAAAAAAPZQ/CXLJJ9FKqdg/s640/IMG_0360%255B1%255D.JPG" width="640" /></a></div>
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All those eyes! Baby shrimp omelette (RM 12). Every bit of fluff and crisp in this one plate of yums.</div>
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<a href="http://2.bp.blogspot.com/-WkF5-jRWHEw/Vpjyz9M8uwI/AAAAAAAAPZg/PfaDA--BxwI/s1600/IMG_0374%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-WkF5-jRWHEw/Vpjyz9M8uwI/AAAAAAAAPZg/PfaDA--BxwI/s640/IMG_0374%255B1%255D.JPG" width="640" /></a></div>
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Sambal baby sweet potato leaves (RM12). The sambal gravy was evil! So bad it was so good till the last drop. </div>
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<a href="http://1.bp.blogspot.com/-nd0v8m4q1aY/VpjyFmCejjI/AAAAAAAAPZY/PthB3LXQHzY/s1600/IMG_0377%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="http://1.bp.blogspot.com/-nd0v8m4q1aY/VpjyFmCejjI/AAAAAAAAPZY/PthB3LXQHzY/s640/IMG_0377%255B1%255D.JPG" width="640" /></a></div>
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And while this might not be the best plate of hor fun, I loved the taste of the ample wok hei (RM 6). </div>
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And the crab bowl (RM 7.50)? That's still my taste of childhood and they are still using the same recipe with the same great taste after all these years. That's the one thing that hasn't changed and that's what keeps us coming back. </div>
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Do give them a try the next time you're past the Causeway. </div>
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<div style="background-color: white; color: #444444; font-family: Verdana, sans-serif; font-size: 12.8px; line-height: 21.76px; margin: 0px; padding: 0px; text-align: center;">
<span style="font-size: medium; margin: 0px; padding: 0px;"><span style="color: #990000; margin: 0px; padding: 0px;"><b style="margin: 0px; padding: 0px;">Swee Ang Restaurant 瑞安炖汤美食馆</b></span></span></div>
<div style="background-color: white; color: #444444; font-family: Verdana, sans-serif; font-size: 12.8px; line-height: 21.76px; margin: 0px; padding: 0px; text-align: center;">
70, Jalan Kuning,</div>
<div style="background-color: white; color: #444444; font-family: Verdana, sans-serif; font-size: 12.8px; line-height: 21.76px; margin: 0px; padding: 0px; text-align: center;">
Taman Pelangi.</div>
<div style="background-color: white; color: #444444; font-family: Verdana, sans-serif; font-size: 12.8px; line-height: 21.76px; margin: 0px; padding: 0px; text-align: center;">
<b style="margin: 0px; padding: 0px;">Tel : +607-3337828</b></div>
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<b style="margin: 0px; padding: 0px;">Operating hour : 8am - 9pm daily</b></div>
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min~*http://www.blogger.com/profile/12648506864788705020noreply@blogger.com0tag:blogger.com,1999:blog-27682452.post-49823695376892336342015-11-24T21:17:00.001+08:002015-11-24T21:17:17.774+08:00Rice cooker dinners : Stewed pork, mushroom & cabbage rice<img height="640" src="https://scontent-sin1-1.xx.fbcdn.net/hphotos-xaf1/v/t1.0-9/12289736_10153639958715199_512823549500038833_n.jpg?oh=e91341272864f797f044252babbe8d61&oe=56F02631" width="640" /><br />
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Ingredients</div>
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3 cups of rice, washed </div>
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500g of cabbage, washed and chopped</div>
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10 small black mushrooms + 200ml of water, soaked and sliced, reserve water</div>
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20g dried shrimp, soaked and drained</div>
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5 cloves of garlic, minced</div>
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1 can of stewed pork chops, bones removed and roughly shredded</div>
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1 tsp of dark soy sauce</div>
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1 tsp of light soy sauce</div>
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1 tablespoon of oyster sauce</div>
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0.5 tsp of sesame oil + 0.5 tsp of cooking oil</div>
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A dash of white pepper</div>
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1 tbsp of chicken stock concentrate mixed with 250ml of water</div>
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Method</div>
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Set the rice cooker to cook function and fry garlic, dried shrimp in sesame + cooking oil till fragrant. Add in the roughly shredded stewed pork. </div>
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Pour in the washed rice and mushroom slices with the reserve water.</div>
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Add in chicken stock mixture and the reserve gravy from the canned stewed pork.</div>
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Mix in the dark, light soy + oyster sauce and a dash of white pepper.</div>
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Add in the chopped cabbage and stir to mix well. Add more soy sauce here if needed.</div>
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Leave to cook.</div>
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Fluff up the rice and mix well to ensure that all the rice is cooked. </div>
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From our kitchen to yours,</div>
<div style="text-align: center;">
Brenda x</div>
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min~*http://www.blogger.com/profile/12648506864788705020noreply@blogger.com0tag:blogger.com,1999:blog-27682452.post-26265275681857413962015-11-23T21:02:00.000+08:002015-11-23T21:02:07.667+08:00Orange Soy Glazed Salmon x Soba <img height="640" src="https://scontent-sin1-1.xx.fbcdn.net/hphotos-xfa1/v/t1.0-9/12246904_10153638207965199_945063703899436533_n.jpg?oh=04a95ae64731b5f11d0adc5a27f3074a&oe=56DF9B0D" width="640" /><br />
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Marinade for the salmon:</div>
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1.5 tablespoon of Kikkoman Soy Sauce</div>
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0.5 teaspoon of brown sugar (caster sugar works too :))</div>
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1 small knob of old ginger, sliced</div>
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A squeeze of orange</div>
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1 stalk of spring onion, whites roughly chopped</div>
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Place salmon skin side down into the marinade and coat both sides with the marinade. Then leave it flesh side down and set this aside for about half an hour or overnight in a ziplock. :) </div>
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Buckwheat soba:</div>
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Boiled and drained, put into iced water immediately.</div>
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With a knob of butter in a pre heated pan, place the salmon skin side down and grill till the skin leaves the pan. Turn the salmon fillet around and sear it flesh side down. Pour the remaining marinade over the skin and fry up the ginger and spring onion slices on the side. </div>
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Grill the salmon till well cooked and flip it skin side down to grill till crisp. :)</div>
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Serve with cold soba sprinkled with chopped negi, nanami togarashi and mentsuyu dipping sauce.</div>
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From our kitchen to yours,</div>
<div style="text-align: center;">
Brenda x</div>
min~*http://www.blogger.com/profile/12648506864788705020noreply@blogger.com0tag:blogger.com,1999:blog-27682452.post-84423005613985868792015-11-22T23:45:00.000+08:002015-11-22T23:45:33.814+08:00Clarity in keeping focused<img height="640" src="https://scontent-sin1-1.xx.fbcdn.net/hphotos-xal1/v/t1.0-9/12246907_10153631641390199_2623157415033695229_n.jpg?oh=b41c02ac5371a876b14d9002567d685d&oe=56B5752B" width="640" /><br />
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This was clarity. After all the soups I've boiled, this was by far the clearest pot. </div>
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This was a medium sized chicken, chicken breast used for poached chicken slices on soba.</div>
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The thigh and the wings were used for sesame oil chicken.</div>
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Which leaves the neck, ribs and feet, aside from all the bones reserved.</div>
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So I blanched those, chopped up some carrots, corn and red dates and threw them all into my inner thermal pot for a fierce boil before I added a tablespoon of salt (4- 4.5L of water) and transferred it over to the outer pot to cook in its reserve heat for about 1.5 hours. </div>
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And there we have it, chicken soup for the soul. Clarity in keeping focused. </div>
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From our kitchen to yours,</div>
<div style="text-align: center;">
Brenda x</div>
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<br />min~*http://www.blogger.com/profile/12648506864788705020noreply@blogger.com0tag:blogger.com,1999:blog-27682452.post-20306244963113969682015-11-22T23:01:00.003+08:002015-11-22T23:01:34.284+08:00Bittersweet Symphonies<img height="640" src="https://scontent-sin1-1.xx.fbcdn.net/hphotos-xfa1/v/t1.0-9/11988434_10153626559605199_5966287036827241386_n.jpg?oh=a9251d31e0dd58110d53c68191b5e50d&oe=56E0CD78" width="640" /><br />
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<div style="text-align: center;">
Half a bittergourd, seeds removed and sliced thinly</div>
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(Soak the bittergourd in a heaped teaspoon of salt and water for 5- 10 minutes then remove and drain completely)</div>
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2 stalks of spring onion, chopped into 2 inch long slices</div>
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4 cloves of garlic, minced</div>
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3 eggs, beaten with half a teaspoon of soy sauce and half a teaspoon of white pepper.</div>
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20 ml of water + a dash of soy sauce</div>
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<div style="text-align: center;">
Heat up the pan and a tablespoon of oil. Fry the minced garlic and the white ends of the spring onion stalks till fragrant.</div>
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Add in the drained bittergourd slices and stirfry with the water and soy sauce. Let the steam soften the bittergourd slices. </div>
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Add in the beaten eggs and sprinkle the rest of the spring onion generously. </div>
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Turn off the heat and let the reserve heat cook the eggs. </div>
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Serve with fluffy hot white rice :)</div>
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*Alternatives: Stir fry with dried shrimp, preserved black bean sauce </div>
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From our kitchen to yours,</div>
<div style="text-align: center;">
Brenda x</div>
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<br />min~*http://www.blogger.com/profile/12648506864788705020noreply@blogger.com0tag:blogger.com,1999:blog-27682452.post-79723251421096116632015-11-20T23:26:00.000+08:002015-11-20T23:27:13.538+08:00No Bake Matcha Cheesecake <img height="640" src="https://fbcdn-sphotos-c-a.akamaihd.net/hphotos-ak-xfl1/v/t1.0-9/12274414_10153631751600199_7813213218578006733_n.jpg?oh=70e2dd6b760b53da5ceda5fac7de596d&oe=56B452B4&__gda__=1454496117_1ce63f99f73e1f009c50a1ffdca6ee4c" width="640" /><br />
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<div style="text-align: center;">
This was the second attempt on the same recipe. </div>
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Except with matcha powder this time. :)</div>
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<div style="text-align: center;">
<a href="http://monstrousappetites.blogspot.sg/2015/11/no-bake-strawberry-cheesecake.html">http://monstrousappetites.blogspot.sg/2015/11/no-bake-strawberry-cheesecake.html</a></div>
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<div style="text-align: center;">
Exactly the same steps just replacing strawberry jam with 2 level tablespoons of matcha powder (I used the O'sulloc matcha powder from Jeju) and omitting the lemon rind. But don't forget the squeeze of lemon! :)</div>
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The green tea flavour was subtle. You might want to add more of it but I didn't want the bitterness to overwhelm the whole filling. The other way to do this would be to add a sprinkle of powder at the side to add as they wish.</div>
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From our kitchen to yours,</div>
<div style="text-align: center;">
Brenda x</div>
min~*http://www.blogger.com/profile/12648506864788705020noreply@blogger.com0tag:blogger.com,1999:blog-27682452.post-47596190622639285212015-11-13T00:40:00.000+08:002015-11-13T00:40:14.600+08:00No Bake Strawberry Cheesecake<img height="640" src="https://scontent-sin1-1.xx.fbcdn.net/hphotos-xat1/v/t1.0-9/12234982_10153620591705199_6281213451384586933_n.jpg?oh=8853064f5bb62b043d19cf3a3b8658c2&oe=56B18813" width="640" /><br />
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Ingredients<br />
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For the crust:<br />
150g McVities digestive biscuits (I used wholemeal this time)<br />
30g caster sugar<br />
85g unsalted butter, melted and set aside to cool<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-VHTf6WwO38A/VkS_BwFbVZI/AAAAAAAAPV4/W1Qvu_WVoQI/s1600/IMG_2052%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-VHTf6WwO38A/VkS_BwFbVZI/AAAAAAAAPV4/W1Qvu_WVoQI/s640/IMG_2052%255B1%255D.JPG" width="640" /></a></div>
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<div style="text-align: center;">
Mix the crushed digestives, sugar and melted butter together. Press in FIRMLY onto the bottom of a 20-23cm pan. Cover with plastic wrap and place in the refrigerator to chill while making the filling.</div>
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For the filling:<br />
1 block of cream cheese (227g) at room temperature<br />
2 tablespoons of no sugar added strawberry jam<br />
40 g of caster sugar (less if the jam isn't a no sugar added jam)<br />
1 tsp vanilla extract<br />
1 bottle heavy whipping cream 240ml (36-40% butter fat)<br />
A few pieces of lemon rind, chopped into small bits and a squeeze of lemon.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-IrVD6l4Ruvw/VkS_M-UBnxI/AAAAAAAAPWA/pEBi9tQIlBU/s1600/IMG_2089%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-IrVD6l4Ruvw/VkS_M-UBnxI/AAAAAAAAPWA/pEBi9tQIlBU/s640/IMG_2089%255B1%255D.JPG" width="640" /></a></div>
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<div style="text-align: center;">
Beat cream cheese until smooth, add strawberry jam, sugar and vanilla essence and beat again till light.</div>
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Beat the whipping cream separately until soft peaks form. Do not overbeat whipping cream or it will split and liquefy itself and the cream can no longer be used. </div>
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Gradually fold in the whipped cream, a squeeze of lemon and lemon rind bits into the cream cheese. </div>
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Pour in the filling into the crust base and smoothen the top. </div>
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Chill overnight.</div>
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*I used the back of a chopper to crush up the biscuits but you could do it with a rolling pin or a simple food processor.</div>
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*I used a home blender with mill to do this. The cream cheese was a bit tricky. Remember to break into smaller pieces before turning on the blender. </div>
<div style="text-align: center;">
*Whipping cream was pulsed till the required soft peaks consistency and it turned out beautifully.</div>
<div style="text-align: center;">
*I didn't use a springform pan and although the filling was a little hard to handle, it still came out easily in slices. This is really dependent on how well the crust was done. :)</div>
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Credits to https://www.joyofbaking.com</div>
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<br /></div>
<div style="text-align: center;">
From our home to yours,</div>
<div style="text-align: center;">
Brenda x</div>
min~*http://www.blogger.com/profile/12648506864788705020noreply@blogger.com0tag:blogger.com,1999:blog-27682452.post-40878129635289951312015-11-10T23:18:00.001+08:002015-11-10T23:18:19.234+08:00Double happiness steamed egg // 双喜蒸蛋<img height="640" src="https://scontent-sin1-1.xx.fbcdn.net/hphotos-xpa1/v/t1.0-9/12241788_10153616812800199_6007493111074454388_n.jpg?oh=461ad619fee3203e1ba8d68a64b25cf7&oe=56B2396C" width="640" /><br />
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Ingredients: </div>
<div style="text-align: center;">
3 eggs</div>
<div style="text-align: center;">
1 preserved egg</div>
<div style="text-align: center;">
A dash of sesame oil </div>
<div style="text-align: center;">
0.5 tsp soy sauce</div>
<div style="text-align: center;">
1.5 tsp of Knorr concentrated chicken stock </div>
<div style="text-align: center;">
9 half egg shells of water (water : egg // 1.5 : 1)</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Garnish: </div>
<div style="text-align: center;">
Red chilli slices</div>
<div style="text-align: center;">
Chopped spring onion</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Method: </div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Beat eggs till yolk and whites are well mixed. </div>
<div style="text-align: center;">
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<div style="text-align: center;">
Add water in half egg shells, mix in the concentrated chicken stock, soy sauce and mix well. </div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Strain the mixture through the sieve (don't hold it up too high or there will be bubbles created) Or you can simply remove the bubbles with a spoon :)</div>
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<br /></div>
<div style="text-align: center;">
The sesame oil can be added at this point or after the steaming has been done. </div>
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<br /></div>
<div style="text-align: center;">
Cut the preserved egg into slices and slide the pieces gently into the egg mixture.</div>
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<br /></div>
<div style="text-align: center;">
Bring water in the steamer to a fierce boil. Place bowl into steaming rack. </div>
<div style="text-align: center;">
**My steamer cover drips off water from the side so it's not required to put cling film over the bowl. Either use cling wrap or a flat dish to cover the egg mixture if you're worried. </div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Turn it down to low heat and steam for 15 minutes or till done. Gently shake the bowl to check if the egg is ready. Or use the back of the metal spoon to gently slide on the surface of the egg mixture to check.</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Serve hot with rice.</div>
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Credits: http://www.tastehongkong.com/recipes/steamed-eggs-how-to-make-them-smooth-is-no-secret/ (for the half egg shell measurements :))</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
From our kitchen to yours,</div>
<div style="text-align: center;">
Brenda x</div>
min~*http://www.blogger.com/profile/12648506864788705020noreply@blogger.com0tag:blogger.com,1999:blog-27682452.post-21766338230143643382015-11-10T00:03:00.000+08:002015-11-10T00:03:12.062+08:00Chicken Bulgogi<div class="_209g _2vxa" data-block="true" data-offset-key="d1gfn-0-0" data-reactid=".2.1:6.0.$right.0.0.0.0.1.0.0.$editor0.0.0.$d1gfn" style="background-color: white; color: #141823; direction: ltr; font-family: helvetica, arial, sans-serif; font-size: 12px; line-height: 16px; position: relative; white-space: pre-wrap;">
<span data-offset-key="d1gfn-0-0" data-reactid=".2.1:6.0.$right.0.0.0.0.1.0.0.$editor0.0.0.$d1gfn.0:$d1gfn-0-0"><img height="640" src="https://fbcdn-sphotos-b-a.akamaihd.net/hphotos-ak-xpf1/v/t1.0-9/12227776_10153615436090199_4374806860320347745_n.jpg?oh=ed9b0604c16b9957fe96e987b24383fe&oe=56C024F5&__gda__=1454253706_8ac0b3767d4b931438c5cbe8686b3bda" width="640" />
</span></div>
<div class="_209g _2vxa" data-block="true" data-offset-key="4a6b0-0-0" data-reactid=".2.1:6.0.$right.0.0.0.0.1.0.0.$editor0.0.0.$4a6b0" style="background-color: white; color: #141823; direction: ltr; font-family: helvetica, arial, sans-serif; font-size: 12px; line-height: 16px; position: relative; text-align: center; white-space: pre-wrap;">
<span data-offset-key="4a6b0-0-0" data-reactid=".2.1:6.0.$right.0.0.0.0.1.0.0.$editor0.0.0.$4a6b0.0:$4a6b0-0-0">Ingredients:</span></div>
<div class="_209g _2vxa" data-block="true" data-offset-key="caqas-0-0" data-reactid=".2.1:6.0.$right.0.0.0.0.1.0.0.$editor0.0.0.$caqas" style="background-color: white; color: #141823; direction: ltr; font-family: helvetica, arial, sans-serif; font-size: 12px; line-height: 16px; position: relative; text-align: center; white-space: pre-wrap;">
<span data-offset-key="caqas-0-0" data-reactid=".2.1:6.0.$right.0.0.0.0.1.0.0.$editor0.0.0.$caqas.0:$caqas-0-0"><br data-reactid=".2.1:6.0.$right.0.0.0.0.1.0.0.$editor0.0.0.$caqas.0:$caqas-0-0.0" /></span></div>
<div class="_209g _2vxa" data-block="true" data-offset-key="9o85a-0-0" data-reactid=".2.1:6.0.$right.0.0.0.0.1.0.0.$editor0.0.0.$9o85a" style="background-color: white; color: #141823; direction: ltr; font-family: helvetica, arial, sans-serif; font-size: 12px; line-height: 16px; position: relative; text-align: center; white-space: pre-wrap;">
<span data-offset-key="9o85a-0-0" data-reactid=".2.1:6.0.$right.0.0.0.0.1.0.0.$editor0.0.0.$9o85a.0:$9o85a-0-0">2 large pieces chicken thigh, deboned and skin reserved.</span></div>
<div class="_209g _2vxa" data-block="true" data-offset-key="o3p9-0-0" data-reactid=".2.1:6.0.$right.0.0.0.0.1.0.0.$editor0.0.0.$o3p9" style="background-color: white; color: #141823; direction: ltr; font-family: helvetica, arial, sans-serif; font-size: 12px; line-height: 16px; position: relative; text-align: center; white-space: pre-wrap;">
<span data-offset-key="o3p9-0-0" data-reactid=".2.1:6.0.$right.0.0.0.0.1.0.0.$editor0.0.0.$o3p9.0:$o3p9-0-0">1/2 medium onion, thinly sliced</span></div>
<div class="_209g _2vxa" data-block="true" data-offset-key="76pio-0-0" data-reactid=".2.1:6.0.$right.0.0.0.0.1.0.0.$editor0.0.0.$76pio" style="background-color: white; color: #141823; direction: ltr; font-family: helvetica, arial, sans-serif; font-size: 12px; line-height: 16px; position: relative; text-align: center; white-space: pre-wrap;">
<span data-offset-key="76pio-0-0" data-reactid=".2.1:6.0.$right.0.0.0.0.1.0.0.$editor0.0.0.$76pio.0:$76pio-0-0">2 – 3 spring onions, roughly chopped</span></div>
<div class="_209g _2vxa" data-block="true" data-offset-key="7q9ch-0-0" data-reactid=".2.1:6.0.$right.0.0.0.0.1.0.0.$editor0.0.0.$7q9ch" style="background-color: white; color: #141823; direction: ltr; font-family: helvetica, arial, sans-serif; font-size: 12px; line-height: 16px; position: relative; text-align: center; white-space: pre-wrap;">
<span data-offset-key="7q9ch-0-0" data-reactid=".2.1:6.0.$right.0.0.0.0.1.0.0.$editor0.0.0.$7q9ch.0:$7q9ch-0-0"><br data-reactid=".2.1:6.0.$right.0.0.0.0.1.0.0.$editor0.0.0.$7q9ch.0:$7q9ch-0-0.0" /></span></div>
<div class="_209g _2vxa" data-block="true" data-offset-key="79cn-0-0" data-reactid=".2.1:6.0.$right.0.0.0.0.1.0.0.$editor0.0.0.$79cn" style="background-color: white; color: #141823; direction: ltr; font-family: helvetica, arial, sans-serif; font-size: 12px; line-height: 16px; position: relative; text-align: center; white-space: pre-wrap;">
<span data-offset-key="79cn-0-0" data-reactid=".2.1:6.0.$right.0.0.0.0.1.0.0.$editor0.0.0.$79cn.0:$79cn-0-0">Marinade:</span></div>
<div class="_209g _2vxa" data-block="true" data-offset-key="d2l0c-0-0" data-reactid=".2.1:6.0.$right.0.0.0.0.1.0.0.$editor0.0.0.$d2l0c" style="background-color: white; color: #141823; direction: ltr; font-family: helvetica, arial, sans-serif; font-size: 12px; line-height: 16px; position: relative; text-align: center; white-space: pre-wrap;">
<span data-offset-key="d2l0c-0-0" data-reactid=".2.1:6.0.$right.0.0.0.0.1.0.0.$editor0.0.0.$d2l0c.0:$d2l0c-0-0"><br data-reactid=".2.1:6.0.$right.0.0.0.0.1.0.0.$editor0.0.0.$d2l0c.0:$d2l0c-0-0.0" /></span></div>
<div class="_209g _2vxa" data-block="true" data-offset-key="em67i-0-0" data-reactid=".2.1:6.0.$right.0.0.0.0.1.0.0.$editor0.0.0.$em67i" style="background-color: white; color: #141823; direction: ltr; font-family: helvetica, arial, sans-serif; font-size: 12px; line-height: 16px; position: relative; text-align: center; white-space: pre-wrap;">
<span data-offset-key="em67i-0-0" data-reactid=".2.1:6.0.$right.0.0.0.0.1.0.0.$editor0.0.0.$em67i.0:$em67i-0-0">3 tablespoons Gochujang sauce</span></div>
<div class="_209g _2vxa" data-block="true" data-offset-key="crplo-0-0" data-reactid=".2.1:6.0.$right.0.0.0.0.1.0.0.$editor0.0.0.$crplo" style="background-color: white; color: #141823; direction: ltr; font-family: helvetica, arial, sans-serif; font-size: 12px; line-height: 16px; position: relative; text-align: center; white-space: pre-wrap;">
<span data-offset-key="crplo-0-0" data-reactid=".2.1:6.0.$right.0.0.0.0.1.0.0.$editor0.0.0.$crplo.0:$crplo-0-0">1 tablespoon Gochugaru/ Togarashi</span></div>
<div class="_209g _2vxa" data-block="true" data-offset-key="9r0ei-0-0" data-reactid=".2.1:6.0.$right.0.0.0.0.1.0.0.$editor0.0.0.$9r0ei" style="background-color: white; color: #141823; direction: ltr; font-family: helvetica, arial, sans-serif; font-size: 12px; line-height: 16px; position: relative; text-align: center; white-space: pre-wrap;">
<span data-offset-key="9r0ei-0-0" data-reactid=".2.1:6.0.$right.0.0.0.0.1.0.0.$editor0.0.0.$9r0ei.0:$9r0ei-0-0">2 tablespoons soy sauce</span></div>
<div class="_209g _2vxa" data-block="true" data-offset-key="2o4st-0-0" data-reactid=".2.1:6.0.$right.0.0.0.0.1.0.0.$editor0.0.0.$2o4st" style="background-color: white; color: #141823; direction: ltr; font-family: helvetica, arial, sans-serif; font-size: 12px; line-height: 16px; position: relative; text-align: center; white-space: pre-wrap;">
<span data-offset-key="2o4st-0-0" data-reactid=".2.1:6.0.$right.0.0.0.0.1.0.0.$editor0.0.0.$2o4st.0:$2o4st-0-0">2 tablespoons soba sauce (this was the secret shortcut to eliminate sugar and mirin)</span></div>
<div class="_209g _2vxa" data-block="true" data-offset-key="4qvtr-0-0" data-reactid=".2.1:6.0.$right.0.0.0.0.1.0.0.$editor0.0.0.$4qvtr" style="background-color: white; color: #141823; direction: ltr; font-family: helvetica, arial, sans-serif; font-size: 12px; line-height: 16px; position: relative; text-align: center; white-space: pre-wrap;">
<span data-offset-key="4qvtr-0-0" data-reactid=".2.1:6.0.$right.0.0.0.0.1.0.0.$editor0.0.0.$4qvtr.0:$4qvtr-0-0">1 tablespoon sesame oil</span></div>
<div class="_209g _2vxa" data-block="true" data-offset-key="15cl3-0-0" data-reactid=".2.1:6.0.$right.0.0.0.0.1.0.0.$editor0.0.0.$15cl3" style="background-color: white; color: #141823; direction: ltr; font-family: helvetica, arial, sans-serif; font-size: 12px; line-height: 16px; position: relative; text-align: center; white-space: pre-wrap;">
<span data-offset-key="15cl3-0-0" data-reactid=".2.1:6.0.$right.0.0.0.0.1.0.0.$editor0.0.0.$15cl3.0:$15cl3-0-0">1 tablespoon minced garlic</span></div>
<div class="_209g _2vxa" data-block="true" data-offset-key="cjjg9-0-0" data-reactid=".2.1:6.0.$right.0.0.0.0.1.0.0.$editor0.0.0.$cjjg9" style="background-color: white; color: #141823; direction: ltr; font-family: helvetica, arial, sans-serif; font-size: 12px; line-height: 16px; position: relative; text-align: center; white-space: pre-wrap;">
<span data-offset-key="cjjg9-0-0" data-reactid=".2.1:6.0.$right.0.0.0.0.1.0.0.$editor0.0.0.$cjjg9.0:$cjjg9-0-0">1 tablespoon grated ginger</span></div>
<div class="_209g _2vxa" data-block="true" data-offset-key="va2r-0-0" data-reactid=".2.1:6.0.$right.0.0.0.0.1.0.0.$editor0.0.0.$va2r" style="background-color: white; color: #141823; direction: ltr; font-family: helvetica, arial, sans-serif; font-size: 12px; line-height: 16px; position: relative; text-align: center; white-space: pre-wrap;">
<span data-offset-key="va2r-0-0" data-reactid=".2.1:6.0.$right.0.0.0.0.1.0.0.$editor0.0.0.$va2r.0:$va2r-0-0">a pinch of white pepper</span></div>
<div class="_209g _2vxa" data-block="true" data-offset-key="e3db5-0-0" data-reactid=".2.1:6.0.$right.0.0.0.0.1.0.0.$editor0.0.0.$e3db5" style="background-color: white; color: #141823; direction: ltr; font-family: helvetica, arial, sans-serif; font-size: 12px; line-height: 16px; position: relative; text-align: center; white-space: pre-wrap;">
<span data-offset-key="e3db5-0-0" data-reactid=".2.1:6.0.$right.0.0.0.0.1.0.0.$editor0.0.0.$e3db5.0:$e3db5-0-0"><br data-reactid=".2.1:6.0.$right.0.0.0.0.1.0.0.$editor0.0.0.$e3db5.0:$e3db5-0-0.0" /></span></div>
<div class="_209g _2vxa" data-block="true" data-offset-key="7s56e-0-0" data-reactid=".2.1:6.0.$right.0.0.0.0.1.0.0.$editor0.0.0.$7s56e" style="background-color: white; color: #141823; direction: ltr; font-family: helvetica, arial, sans-serif; font-size: 12px; line-height: 16px; position: relative; text-align: center; white-space: pre-wrap;">
<span data-offset-key="7s56e-0-0" data-reactid=".2.1:6.0.$right.0.0.0.0.1.0.0.$editor0.0.0.$7s56e.0:$7s56e-0-0">Method:</span></div>
<div class="_209g _2vxa" data-block="true" data-offset-key="e5c3e-0-0" data-reactid=".2.1:6.0.$right.0.0.0.0.1.0.0.$editor0.0.0.$e5c3e" style="background-color: white; color: #141823; direction: ltr; font-family: helvetica, arial, sans-serif; font-size: 12px; line-height: 16px; position: relative; text-align: center; white-space: pre-wrap;">
<span data-offset-key="e5c3e-0-0" data-reactid=".2.1:6.0.$right.0.0.0.0.1.0.0.$editor0.0.0.$e5c3e.0:$e5c3e-0-0"><br data-reactid=".2.1:6.0.$right.0.0.0.0.1.0.0.$editor0.0.0.$e5c3e.0:$e5c3e-0-0.0" /></span></div>
<div class="_209g _2vxa" data-block="true" data-offset-key="akjrb-0-0" data-reactid=".2.1:6.0.$right.0.0.0.0.1.0.0.$editor0.0.0.$akjrb" style="background-color: white; color: #141823; direction: ltr; font-family: helvetica, arial, sans-serif; font-size: 12px; line-height: 16px; position: relative; text-align: center; white-space: pre-wrap;">
<span data-offset-key="akjrb-0-0" data-reactid=".2.1:6.0.$right.0.0.0.0.1.0.0.$editor0.0.0.$akjrb.0:$akjrb-0-0">Combine the meat, onion, and scallions with the marinade and mix well. Marinate for at least an hour or overnight.</span></div>
<div class="_209g _2vxa" data-block="true" data-offset-key="6dlag-0-0" data-reactid=".2.1:6.0.$right.0.0.0.0.1.0.0.$editor0.0.0.$6dlag" style="background-color: white; color: #141823; direction: ltr; font-family: helvetica, arial, sans-serif; font-size: 12px; line-height: 16px; position: relative; text-align: center; white-space: pre-wrap;">
<span data-offset-key="6dlag-0-0" data-reactid=".2.1:6.0.$right.0.0.0.0.1.0.0.$editor0.0.0.$6dlag.0:$6dlag-0-0"><br data-reactid=".2.1:6.0.$right.0.0.0.0.1.0.0.$editor0.0.0.$6dlag.0:$6dlag-0-0.0" /></span></div>
<div class="_209g _2vxa" data-block="true" data-offset-key="ec452-0-0" data-reactid=".2.1:6.0.$right.0.0.0.0.1.0.0.$editor0.0.0.$ec452" style="background-color: white; color: #141823; direction: ltr; font-family: helvetica, arial, sans-serif; font-size: 12px; line-height: 16px; position: relative; text-align: center; white-space: pre-wrap;">
<span data-offset-key="ec452-0-0" data-reactid=".2.1:6.0.$right.0.0.0.0.1.0.0.$editor0.0.0.$ec452.0:$ec452-0-0">Grill skinside down first to render the oil from the skin and turn over after the edges have crisped. Cook thoroughly. </span></div>
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<div class="_209g _2vxa" data-block="true" data-offset-key="bgv3s-0-0" data-reactid=".2.1:6.0.$right.0.0.0.0.1.0.0.$editor0.0.0.$bgv3s" style="background-color: white; color: #141823; direction: ltr; font-family: helvetica, arial, sans-serif; font-size: 12px; line-height: 16px; position: relative; text-align: center; white-space: pre-wrap;">
<span data-offset-key="bgv3s-0-0" data-reactid=".2.1:6.0.$right.0.0.0.0.1.0.0.$editor0.0.0.$bgv3s.0:$bgv3s-0-0">I sliced it up before serving for easy sharing but feel free to be selfish and have the whole chicken leg to yourself! </span><span class="_1ty6 emoticon_smile" data-offset-key="bgv3s-1-0" data-reactid=".2.1:6.0.$right.0.0.0.0.1.0.0.$editor0.0.0.$bgv3s.$bgv3s-1-0" style="background-image: url(https://fbstatic-a.akamaihd.net/rsrc.php/v2/yx/r/pimRBh7B6ER.png); background-position: 0px -340px; background-repeat: no-repeat; background-size: auto; padding: 1px 3px; vertical-align: bottom;" title="smile"><span class="_5ukz" data-reactid=".2.1:6.0.$right.0.0.0.0.1.0.0.$editor0.0.0.$bgv3s.$bgv3s-1-0.0"><span data-offset-key="bgv3s-1-0" data-reactid=".2.1:6.0.$right.0.0.0.0.1.0.0.$editor0.0.0.$bgv3s.$bgv3s-1-0.0.$bgv3s-1-0"><span data-reactid=".2.1:6.0.$right.0.0.0.0.1.0.0.$editor0.0.0.$bgv3s.$bgv3s-1-0.0.$bgv3s-1-0.0"> </span></span></span></span></div>
<div class="_209g _2vxa" data-block="true" data-offset-key="balir-0-0" data-reactid=".2.1:6.0.$right.0.0.0.0.1.0.0.$editor0.0.0.$balir" style="background-color: white; color: #141823; direction: ltr; font-family: helvetica, arial, sans-serif; font-size: 12px; line-height: 16px; position: relative; text-align: center; white-space: pre-wrap;">
<span data-offset-key="balir-0-0" data-reactid=".2.1:6.0.$right.0.0.0.0.1.0.0.$editor0.0.0.$balir.0:$balir-0-0"><br data-reactid=".2.1:6.0.$right.0.0.0.0.1.0.0.$editor0.0.0.$balir.0:$balir-0-0.0" /></span></div>
<div class="_209g _2vxa" data-block="true" data-offset-key="8mdou-0-0" data-reactid=".2.1:6.0.$right.0.0.0.0.1.0.0.$editor0.0.0.$8mdou" style="background-color: white; color: #141823; direction: ltr; font-family: helvetica, arial, sans-serif; font-size: 12px; line-height: 16px; position: relative; text-align: center; white-space: pre-wrap;">
<span data-offset-key="8mdou-0-0" data-reactid=".2.1:6.0.$right.0.0.0.0.1.0.0.$editor0.0.0.$8mdou.0:$8mdou-0-0">Adapted from www.rasamalaysia.com
From our kitchen to yours,</span></div>
<div class="_209g _2vxa" data-block="true" data-offset-key="8mdou-0-0" data-reactid=".2.1:6.0.$right.0.0.0.0.1.0.0.$editor0.0.0.$8mdou" style="background-color: white; color: #141823; direction: ltr; font-family: helvetica, arial, sans-serif; font-size: 12px; line-height: 16px; position: relative; text-align: center; white-space: pre-wrap;">
<span data-offset-key="8mdou-0-0" data-reactid=".2.1:6.0.$right.0.0.0.0.1.0.0.$editor0.0.0.$8mdou.0:$8mdou-0-0">Brenda x</span></div>
min~*http://www.blogger.com/profile/12648506864788705020noreply@blogger.com0tag:blogger.com,1999:blog-27682452.post-81923227263092070802015-10-10T23:53:00.002+08:002015-10-10T23:53:32.949+08:00Earle Swensens x Dilmah Tea Pairing Session <div style="text-align: center;">
Earle Swensens x Dilmah Tea Pairing Session was hosted by OpenRice SG at the Vivocity outlet of Earle Swensens.</div>
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<a href="http://1.bp.blogspot.com/-S2WvXd9bQoE/Vhko-l5tZHI/AAAAAAAAPPs/GjQGGQXTrls/s1600/IMG_0060.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-S2WvXd9bQoE/Vhko-l5tZHI/AAAAAAAAPPs/GjQGGQXTrls/s640/IMG_0060.JPG" width="640" /></a></div>
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This beauty was a hot water dispenser and it always serves as a teapot warmer!</div>
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<a href="http://3.bp.blogspot.com/-UH38zokGUFU/Vhko-Qjw8PI/AAAAAAAAPPo/IQPmz6VP15k/s1600/IMG_0059.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-UH38zokGUFU/Vhko-Qjw8PI/AAAAAAAAPPo/IQPmz6VP15k/s640/IMG_0059.JPG" width="640" /></a></div>
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There was a wide range of tea put on display. And I wish we could've tasted some of these flavours too!</div>
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<a href="http://4.bp.blogspot.com/-MrZGDIGhv_o/Vhko9TeOwRI/AAAAAAAAPPM/pkG01tD-ycA/s1600/IMG_0053.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-MrZGDIGhv_o/Vhko9TeOwRI/AAAAAAAAPPM/pkG01tD-ycA/s640/IMG_0053.JPG" width="640" /></a></div>
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All of them were in luxury leaf bags, better known as the pyramid tea bags.</div>
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<a href="http://1.bp.blogspot.com/-r5eUKUNrEe0/Vhko9ao5chI/AAAAAAAAPPY/f6jgtMCIM7U/s1600/IMG_0056.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-r5eUKUNrEe0/Vhko9ao5chI/AAAAAAAAPPY/f6jgtMCIM7U/s640/IMG_0056.JPG" width="640" /></a></div>
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Besides looking fancypants, these pyramid tea bag shapes allow the tea leaves to completely unfurl in the process of brewing tea. Which allows for one to better taste the tea as compared to when you get the traditional tea bags which may make for a stronger brew and perhaps even a more bitter taste.</div>
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We were first brought through a presentation on the background and philosophies of Dilmah and introduced to the basics and essential of tea from growing, to manufacturing and eventually the production of the different types of tea. </div>
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You'd be surprised to see how little most people know about tea. I was glad to learn about the different stages in the production of different teas and how teas like Oolong and Green tea essentially come from the same plant - Camillia Sinensis. How the taste and fragrance of these teas differ would then be dependent on the temperature and surroundings of where this plant is grown and processed. It would also be good to know that the cleanest ceylon teas come from Sri Lanka where the climate and soil conditions are optimal for growth.</div>
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I was also very inspired by the work of Mr Merril J Fernando, the founder of Dilmah Tea. The name Dilmah coming from the combined names of this two sons, Dilhan and Mahlik. He has dedicated all of his adult life to tea making and is still actively involved in the business, training the next generation (of his grandchildren). He has a <a href="http://www.mjffoundation.org/">MJF foundation</a> which was established to fulfill his commitment to make his family business a matter of human service. The foundation renders assistance to underprivileged people of Sri Lanka and drives the ethical and sustainable efforts of Dilmah. Every purchase of Dilmah goes towards supporting this foundation so keep calm and drink Dilmah. </div>
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Here at Earle Swensens, they have made an ethically conscious partnership with Dilmah in their <a href="http://www.earleswensens.com.sg/earle-promotions/249-teatime-happiness">tea time promotion</a>. A choice of the Neapolitan Cake Slice or Chips 'n' slaw Sandwich with a cup of coffee or tea from the Dilmah Exceptional tea range costs just $6.90 with service charge and GST. A $3 top-up will get you a salad bowl too! </div>
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At this Tea Pairing Session, we got to try four different varieties of Dilmah tea and both offerings of the tea time promotion.</div>
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<a href="http://2.bp.blogspot.com/-8uuqEMBGRJk/Vhko79oT28I/AAAAAAAAPOw/EQlsCuwtKE8/s1600/IMG_0042.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-8uuqEMBGRJk/Vhko79oT28I/AAAAAAAAPOw/EQlsCuwtKE8/s640/IMG_0042.JPG" width="640" /></a></div>
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<span style="text-align: start;">English Breakfast (Single Origin) and Pure Peppermint (Infusions)</span></div>
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<a href="http://3.bp.blogspot.com/-51-iV1Bn9rY/Vhko9AGbmKI/AAAAAAAAPPE/YPYXjHp1Oqc/s1600/IMG_0048.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-51-iV1Bn9rY/Vhko9AGbmKI/AAAAAAAAPPE/YPYXjHp1Oqc/s640/IMG_0048.JPG" width="640" /></a></div>
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Who would've thought chips made for such a brilliant sandwich filling?</div>
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Parmesan topped sandwich breads and a filling of potato chips and their signature coleslaw that greatly lessened the guilt factor.</div>
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I thought this went well with the Pure Peppermint but mum thought better of the English Breakfast.</div>
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<a href="http://4.bp.blogspot.com/-pAUQ3qJg1v8/Vhko7zMfPCI/AAAAAAAAPPA/BkEmFjMz12w/s1600/IMG_0034.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-pAUQ3qJg1v8/Vhko7zMfPCI/AAAAAAAAPPA/BkEmFjMz12w/s640/IMG_0034.JPG" width="640" /></a></div>
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And then we were given the chance to brew our own tea.</div>
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As good students, we took out our tea bags after leaving it in the hot water for no more than 3-5 minutes.</div>
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And no refilling of hot water allowed!</div>
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Because each teabag which contains about 2g of tea should only be used to brew a 200-250ml glass once.</div>
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Elegant Earl Grey and Ceylon Green Tea (Exceptional)</div>
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The vote was unanimous for this.</div>
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Earl Grey would be the choice for ice cream pairings.</div>
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Or perhaps we were just too used to Iced Earl Grey concoction over at O Coffee Club :p</div>
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Many thanks to Dilmah, Earle Swensens and Openrice for this Tea Pairing Session.</div>
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We learnt a lot and savoured our tea time together with the other attendees.</div>
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So the next time you're wanting to have an affordable high tea option...</div>
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I'll see you over at Earle Swensens! </div>
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*All opinions are the writer's own. :)</div>
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<br />min~*http://www.blogger.com/profile/12648506864788705020noreply@blogger.com0tag:blogger.com,1999:blog-27682452.post-41381107014658718412015-10-10T22:24:00.001+08:002015-10-10T22:24:21.139+08:00Sharksfin melon chicken and big bone soup | 鱼翅瓜鸡肉大骨炖汤<img height="640" src="https://scontent-sin1-1.xx.fbcdn.net/hphotos-xap1/v/t1.0-9/12144757_10153564956320199_8449229063479046918_n.jpg?oh=a8c039585260404ec8179b1f8bac9845&oe=569B97E5" width="640" /><br />
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http://monstrousappetites.blogspot.sg/2015/08/sharksfin-melon-pork-rib-soup.html<br />
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Essentially the same except this time I had fresh dried cuttlefish airflown from Thailand that Daddy brought home. Skipped the red dates and corn. And I bought pork big bone for the first time! :)<br />
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I liked this version better. It's still sweet but more on the savoury side :)min~*http://www.blogger.com/profile/12648506864788705020noreply@blogger.com0tag:blogger.com,1999:blog-27682452.post-91236127186115380052015-10-10T22:13:00.004+08:002015-10-10T22:13:40.963+08:00Salted vegetable duck soup | 咸菜鸭汤. Charcoal boiled. Souper Saturdays!<img height="640" src="https://scontent-sin1-1.xx.fbcdn.net/hphotos-xlp1/v/t1.0-9/12105878_10153565191230199_2989673748416521811_n.jpg?oh=5bbadb7f5ae1d0d2a1585ea8bbf19449&oe=5691EBF4" width="640" /><br />
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<span style="background-color: white; color: #3d3d3d; font-family: Arial, Helvetica, sans-serif; font-size: 14px;">Ingredients:</span></div>
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<li style="background-color: white; border: 0px; color: #3d3d3d; font-family: Arial, Helvetica, sans-serif; font-size: 14px; height: auto; list-style: none outside none; margin: 0px; padding: 0px; text-align: justify;"><input type="checkbox" /> 1/2 a duck (1 kg), chopped</li>
<li style="background-color: white; border: 0px; color: #3d3d3d; font-family: Arial, Helvetica, sans-serif; font-size: 14px; height: auto; list-style: none outside none; margin: 0px; padding: 0px; text-align: justify;"><input type="checkbox" /> 1 head of kiam chye, about 600g (salted vegetables), cut into large pieces</li>
<li style="background-color: white; border: 0px; color: #3d3d3d; font-family: Arial, Helvetica, sans-serif; font-size: 14px; height: auto; list-style: none outside none; margin: 0px; padding: 0px; text-align: justify;"><input type="checkbox" /> 3 whole garlic cloves, peeled</li>
<li style="background-color: white; border: 0px; color: #3d3d3d; font-family: Arial, Helvetica, sans-serif; font-size: 14px; height: auto; list-style: none outside none; margin: 0px; padding: 0px; text-align: justify;"><input type="checkbox" /> 5 thick slices of ginger</li>
<li style="background-color: white; border: 0px; color: #3d3d3d; font-family: Arial, Helvetica, sans-serif; font-size: 14px; height: auto; list-style: none outside none; margin: 0px; padding: 0px; text-align: justify;"><input type="checkbox" /> Water</li>
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<li style="border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: 0px; color: #3d3d3d; font-family: Arial, Helvetica, sans-serif; font-size: 14px; height: auto; list-style: none outside none; margin: 0px; padding: 0px; text-align: justify;"><input type="checkbox" /> A handful of white peppercorns, washed</li>
<li style="border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: 0px; color: #3d3d3d; font-family: Arial, Helvetica, sans-serif; font-size: 14px; height: auto; list-style: none outside none; margin: 0px; padding: 0px; text-align: justify;"><input type="checkbox" /> 3 tomatoes, chopped into 8 pieces for each tomato.</li>
<li style="border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: 0px; color: #3d3d3d; font-family: Arial, Helvetica, sans-serif; font-size: 14px; height: auto; list-style: none outside none; margin: 0px; padding: 0px; text-align: justify;"><input type="checkbox" /> 1 tsp of light soy sauce</li>
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<span style="color: #3d3d3d; font-family: Arial, Helvetica, sans-serif; font-size: 14px;"><br /></span></div>
<li style="background-color: white; border: 0px; color: #3d3d3d; font-family: Arial, Helvetica, sans-serif; font-size: 14px; height: auto; list-style: none outside none; margin: 0px; padding: 0px; text-align: center;">Method:</li>
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<li style="border: 0px; height: auto; list-style: none outside none; margin: 0px; padding: 0px; text-align: justify;">1. Wash and rinse the salted vegetables</li>
<li style="border: 0px; height: auto; list-style: none outside none; margin: 0px; padding: 0px; text-align: justify;">2. Clean duck and remove any remaining feather stubs. Remove fat as necessary. </li>
<li style="border: 0px; height: auto; list-style: none outside none; margin: 0px; padding: 0px; text-align: justify;">3. Fill a pot with water and bring it to a boil. Blanch the duck to remove any crushed bones and blood trails. Take out the pieces and discard the water.</li>
<li style="border: 0px; height: auto; list-style: none outside none; margin: 0px; padding: 0px; text-align: justify;">4. Fill a pot with water. I used about 5 litres of water in a large aluminium pot.</li>
<li style="border: 0px; height: auto; list-style: none outside none; margin: 0px; padding: 0px; text-align: justify;">5. Place the salted vegetables, duck, garlic clove, ginger slices, white peppercorn and tomatoes.</li>
<li style="border: 0px; height: auto; list-style: none outside none; margin: 0px; padding: 0px; text-align: justify;">6. Cover and boil over the charcoal stove.</li>
<li style="border: 0px; height: auto; list-style: none outside none; margin: 0px; padding: 0px; text-align: justify;">7. Add 1 tsp of light soy sauce for added fragrance and a slight tinge of colour.</li>
<li style="border: 0px; height: auto; list-style: none outside none; margin: 0px; padding: 0px; text-align: justify;"><br /></li>
<li style="border: 0px; height: auto; list-style: none outside none; margin: 0px; padding: 0px; text-align: justify;">*I added a packet of soya beancurd after the soup was ready. :)</li>
<li style="border: 0px; height: auto; list-style: none outside none; margin: 0px; padding: 0px; text-align: justify;">*Many recipes call for sour plums but it's fine to leave it out.</li>
<li style="border: 0px; height: auto; list-style: none outside none; margin: 0px; padding: 0px; text-align: justify;">*I didn't soak my salted vegetables, which I bought from the wet market and the saltiness of the soup was just right for the amount of water I used.</li>
<li style="background-color: white; border: 0px; color: #3d3d3d; font-family: Arial, Helvetica, sans-serif; font-size: 14px; height: auto; list-style: none outside none; margin: 0px; padding: 0px; text-align: justify;">*I had the pleasure of using a charcoal stove but this works well on the stovetops and pressure cookers. </li>
<li style="background-color: white; border: 0px; color: #3d3d3d; font-family: Arial, Helvetica, sans-serif; font-size: 14px; height: auto; list-style: none outside none; margin: 0px; padding: 0px; text-align: justify;"><br /></li>
<li style="background-color: white; border: 0px; color: #3d3d3d; font-family: Arial, Helvetica, sans-serif; font-size: 14px; height: auto; list-style: none outside none; margin: 0px; padding: 0px; text-align: center;">From our kitchen to yours,</li>
<li style="background-color: white; border: 0px; color: #3d3d3d; font-family: Arial, Helvetica, sans-serif; font-size: 14px; height: auto; list-style: none outside none; margin: 0px; padding: 0px; text-align: center;">Brenda x</li>
<br />min~*http://www.blogger.com/profile/12648506864788705020noreply@blogger.com1tag:blogger.com,1999:blog-27682452.post-70797496770124231542015-10-03T23:59:00.002+08:002015-10-03T23:59:29.699+08:00Jökulsárlón - Glacier Lagoon<br />
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<span style="background-color: white; color: #141823; font-family: helvetica, arial, sans-serif; font-size: 14px; line-height: 19.3199996948242px;">See the sun now bursting through the clouds</span></div>
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<span style="line-height: 19.3199996948242px;">Black and white turn to colour all around</span></div>
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<img height="479" src="https://fbcdn-sphotos-e-a.akamaihd.net/hphotos-ak-xat1/v/t1.0-9/12112100_10100853143021372_488804751261523446_n.jpg?oh=9edc60387f58f1bbdcda957781d9a3b9&oe=5694F2EF&__gda__=1451788775_a3db2797038fc936b2dfbd266189138b" width="640" /><br />
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<img height="448" src="https://fbcdn-photos-a-a.akamaihd.net/hphotos-ak-xta1/v/t1.0-0/p235x350/12122930_10100853635913612_1624869694482111243_n.jpg?oh=d4b94e51a744b66363612b6b3ed049a7&oe=56A4275F&__gda__=1452515918_5705253ad46a6562958792a52eaf957e" width="640" /><br />
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<img height="479" src="https://scontent-sin1-1.xx.fbcdn.net/hphotos-xpf1/v/t1.0-9/12049557_10100849038027812_2164771887351352846_n.jpg?oh=f36a26e0e9a0aaf2604aecaf4fc1a63f&oe=5693F905" width="640" /><br />
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Credits to a master photographer and friend : Alwyn Loh</div>
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Someday.</div>
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Soon :)</div>
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<br />min~*http://www.blogger.com/profile/12648506864788705020noreply@blogger.com0tag:blogger.com,1999:blog-27682452.post-57425572438319738692015-09-27T21:58:00.003+08:002015-09-27T21:58:43.547+08:00Sea(see)food Diets : Squid in dark soya sauce <img height="640" src="https://scontent-mxp1-1.xx.fbcdn.net/hphotos-xfl1/v/t1.0-9/12032074_10153543556270199_4584690644763552288_n.jpg?oh=52999b6bc07196bedc5ded91358e3086&oe=565CEB22" width="640" /><br />
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Ingredients</div>
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2 large squids, clean and cut into pieces</div>
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2 medium sized red onion, chopped into pieces</div>
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2 cloves of garlic, minced</div>
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1 tbsp of soya sauce</div>
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1 tbsp of shaoxing wine </div>
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1.5 tablespoon of dark sweet soy sauce (I used Dark Soya Sauce for Chicken Rice)</div>
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2 large red chillies, seeds removed and sliced into thick slices</div>
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50 ml of water (Depending on amount of gravy preferred)</div>
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Method </div>
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Heat 1 tbsp of oil and fry minced garlic and chopped red onion till fragrant. Add in red chilli slices.</div>
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Add in the squid and stir fry. Add soy sauce, shaoxing wine and dark sweet soy sauce.</div>
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Add in 50ml of water and ensure squid is well coated with the sauce. Once the sauce comes to a boil, turn off fire and serve hot.</div>
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From our kitchen to yours,</div>
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Brenda x</div>
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min~*http://www.blogger.com/profile/12648506864788705020noreply@blogger.com0