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Posted on 16 November 2008 | 19 Comments
Previously, my son always rejected cauliflowers but I managed to “convince & confuse” him with this recipe. Since then, he can easily accept cauliflower in other cooking methods. Sounds like “Crouching tiger, hidden dragon” as described by my foodie friend? In fact, this is the most effective way to coax a child to eat certain vegetables. This recipe is adapted and modified from...
Posted on 8 November 2008 | 12 Comments
Beetroot (甜菜根) is a new vegetable to me. I only started eating beetroot 2 years ago after my good friend, Alice from Bits of Taste n Life introduced it to me. I didn’t know that there are so many great benefits eating beetroot until I read about it from here and here. The benefits of beetroot are:a) it is a rich source of carbohydrates, a good source of protein, and has high levels of important vitamins,...
Posted on 29 October 2008 | 94 Comments
Fish paste can be used in different cooking methods. Eg, boiling (fish ball or yu wat 鱼滑), steaming (with beancurd 老少平安, otak-otak）, stuffing (yong tau fu 酿豆腐）, pan-frying or deep-frying (patties, fish cakes).
My mother-in-law is an expert in making fish paste. She learnt the techniques by watching her neighbour doing it since she was a child. I enjoyed eating those dishes she made using...
Posted on 26 October 2008 | 36 Comments
This is a modified version of steamed herbal chicken adapted from Quick & Easy Hawkers’ Fair. I had omitted dang guai (chinese herb – 当归) and chinese shaoxing cooking wine.
2 chicken whole legs
1 tbsp wolfberries (枸杞) (washed) – Add more if you like as it is a very nutritious (read this link for more details)
5 red dates (removed seeds)
1 tbsp oyster...
Posted on 16 October 2008 | 12 Comments
As compared to siu kao (boiled dumplings), making siew mai (steamed dumplings) is more challenging to me. I had failed several times until my hubby teased me that he needs to ta pao (take-away) some siew mai from the hawker stall for me to “review my mistakes”. After doing a lot of “researches” from the internet and cookbooks, I had finally found a GREAT recipe from “The Essence of Good Cooking”...
Posted on 14 October 2008 | 6 Comments
One afternoon, my son and I were having our tea break in the kitchen. I was busy reading a cookbook.Son: “Mommy, what are you looking at?”Me: “I am reading a recipe called “Braised Buddha’s hand gourd with mushroom”. I will cook it tonight for our dinner. Do you like it?”I pointed out a photo of the gourd to my son.Son: “What is this?”Me: “This is Amitābha (Buddha)’s hand and we are going...
Posted on 13 October 2008 | 11 Comments
As a Penangite (born and raised in Penang), this dish is my all-time favourite. My mother used to make this dish whenever there was a special occasion like Chinese New Year or family gathering. Because of my personal craving, I had tried out this dish based on the recipe from Special Quick & Delicious Vegetable Cookbook with some slight modifications.
500g yambean/ sengkuang 沙葛 (peeled...
Posted on 7 October 2008 | 17 Comments
This is a very common and popular dessert among the Chinese. In fact, it is also my hubby’s all-time favourite. As there are too many good recipes on hand, I had totally forgotten about his request. Last weekend, I had made this dessert especially for him so that I can happily cross out this “long outstanding” and “KIV” request from my checklist.
My references are from the followings:
Posted on 25 September 2008 | 2 Comments
“What is zucchini?” “How do I cook it?”
I have been asked myself these 2 questions since I started cooking western food. Coming from a typical Chinese family, I have never tried zucchini before. After going through my cookbooks and browsing all online recipes, I just realized that there are so many ways to cook zucchini ie baked, grilled, stir-fry and stew. Below is a recipe adapted and modified from...
Posted on 18 September 2008 | 7 Comments
This egg roll is not a pre-planned dish. The idea came to me when I was cooking lunch for both my son and myself on one Saturday afternoon when my hubby was away for his overseas trip. Basically, I just combined some ingredients from my cooked dishes and followed the method in this post. (If you can read chinese, refer to this site). Thus, I didn’t have the exact measurement. You may need to use your own...
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