Posted on 30 July 2008 | 10 Comments
Chowder is a special kind of thick soup from New England in the USA
Below is the recipe adapted from Children’s Healthy & Fun Cookbook .
Ingredients:1 large onion200g fresh, frozen or tinned sweetcorn1 large carrot350g potatoes1 tbsp sunflower oil1 bouquet garni (optional)1 bay leaf1.2 litres vegetable stock300ml milk
Seasonings:Salt and pepper to taste
Methods:1. Peel and roughly chop the onion....
Posted on 30 July 2008 | 10 Comments
Every time when I go to the market, I cannot resist the temptation to take a few close-up looks at these beautiful borlotti/ cranberry beans. But I didn’t buy any because I had no clue on how to cook it. Until recently, I discoverred that using them to boil soup is not only easy but so tasty as well. My son felt so much “in love” with the beans until he ate 80% of them from the soup!
Posted on 30 July 2008 | 20 Comments
Huai shan(淮山) or shan yao (山药) (Chinese yam – English), is a type of vegetable which is neutral and sweet in nature. As mentioned in this site, Chinese yam is effective in relieving cough but should not be taken for cases with abdominal swelling and pain. Nowadays, fresh Chinese yam can be easily obtained in the wet market and supermarket. It can be used in cooking a variety of recipes ie porridge...
Posted on 22 July 2008 | 12 Comments
The 2 key differences between cooking yam rice and cooking pumpkin rice are that you need to pre-fry the yam cubes and add the yam when the rice is boiling. Thanks to the mommy who had recommended me this wonderful recipe!
Below is a modified version of my yam rice (ingredients are quite similar to pumpkin rice):
120g rice (2 persons) – rinse and soak for 15 mins
200g yam (cut into 1cm x...
Posted on 22 July 2008 | No Comments
Besides celery, fresh lily bulbs and pine nuts can also be used in this combination.
Ingredients:60g fine french beans (sliced diagonally)25g baby sweetcorn (cubed)25g carrot (cubed)25g fresh lily bulb (washed, discarded the yellowish bulbs and trimmed off the discoloured side)10g pine nuts (roasted over a frying pan under low heat until it turned slightly brown. You will notice oil on the surface of its nuts...
Posted on 21 July 2008 | No Comments
I like to use fresh lily bulbs and pine nut in stir-frying my vegetable dish because they are my son’s favourite. Fresh lily bulbs can also be used in porridge, soup and dessert whereas pine nut is to create the crunchiness to the dish.
Ingredients:90g celery (about 2 small stalks)- sliced diagonally70g fresh lily bulbs – washed, discarded the yellowish bulbs and trimmed off the discoloured sides60g...
Posted on 18 July 2008 | 5 Comments
I prefer to use my AMC wok to cook “fried” noodle because it is so simple and easy. No stir-frying required and lesser oil. When it is cooked, the noodle is very moistured even after several hours later.
120g meehoon/ rice vermicelli (soaked with tap water)
30g dong fen/ glass noodles (soaked with hot water)
* The ratio for these 2 noodles can be varied ie 70%:30%, 50%:50%...
Posted on 15 July 2008 | 10 Comments
This recipe is adapted from Women’s Weekly Foodbook magazine (tofu and crabmeat patties) with some slight modification.
Ingredients:240g crabstick filament (chopped finely)150g tofu (½ block) 板豆腐1 stalk spring onions (chopped finely)- use green part only30g breadcrumb (You can substitute with crushed plain crackers)2pcs waterchestnuts (chopped)
Seasonings:4 tbsp Worchestershire sauce1 tbsp oyster...
Posted on 14 July 2008 | 13 Comments
200g uncooked spaghetti
60g fresh basil leaves
30g pine nuts (lightly toasted)
2 large cloves garlic (crushed and roughly chopped)
100ml olive oil
2-3 tbsp finely grated Parmesan cheese
Salt and black pepper to taste
1. Cook the pasta according to the instructions on the packet. Drain the pasta but reserve 2 tbsp of the cooking water. Return pasta to the pan with the cooking...
Posted on 13 July 2008 | 6 Comments
Cooking this one-meal dish is not as difficult as I thought after cooking for several times. Thanks to the advices and guidance from an Indian mother whom I met in my son’s playschool and the recipes and cooking tips from here.
Below is the modified recipe I used:
120g Basmati rice (long grained rice)
1 medium size onion (red, sliced thinly)
¼ cup green peas (frozen)
¼ cup french...