MERRY CHRISTMAS PEOPLES!!!!

HERE ARE THE PICTURE OF THE DINNER AND OF COURSE THE MASHED POTATOES FROM THE FIRST HOMECOOK CHRISTMAS DINNER.....:)

Will start writing new recipes after 3 weeks:)

Next up......STEAM FISH!

Food that are good for the cold weather....

1. Ginger - helps to heat the body up and prevent ours elf from cold.
2. Red SEEDLESS Dates - helps in keeping the blood circulation.
3. Ginseng - traditionally use for people who have poor blood circulation or have cold hands or feet.

p/s ginseng can be taken once a week in harsh cold weather but not Malaysian weather. and the red dates is advisable to take 3 times every week if you are dealing with a poor blood circulation or cold feet situation.

MY PARENTAGE IS HALF CANTONESE AND HALF HAKKA, SO THE FOOD THAT I'M USE TO ARE MOSTLY RECIPE FROM MY GRANDMAMA OR MY MUMMY. I LIKE TO HAVE SOUP AND STEAM FISH IF I HAVE TO MAKE A CHOICE RATHER THEN HEAVILY SEASONED FOOD ALL THE TIME. I MISS MY GRANDMAMA'S SOUP A LOT WHEN I'M IN SUBANG SO I WILL POST UP MORE CANTONESE HOMEMADE SOUP RECIPES. TODAY I WILL POST UP SOME SIMPLE GINSENG ROOT SOUP FOR MY DEAR FRIENDS WHO ARE STUDYING IN UK( especially mickey) WHO IS THERE FIGHTING THE COLD HARSH WEATHER.

INGREDIENTS:

• GINSENG ROOTS ( ONE PACK ) can get it from china town and smell it before you buy to make sure it's authenticity!
• 2 CHICKEN TIGHTS (remove the skin and all the fats for your own health)
• A PINCH OF SALT.

STEPS:

• BOIL A POT OF HOT WATER WITH THE KETTLE.
• POUR THE HOT WATER IN THE RICE COOKER AND PRESSED THE BUTTON DOWN TO COOK.( if you didn't buy yourself a rice cooker yet buy one with 2 functions ie. can cook rice and porridge. optional. it's better because when you switch to the porridge mode the porridge won't overflow and it can boil soup well without spilling)
• WASH THE GINSENG ROOTS WITH WATER AND PUT IT INTO THE RICE COOKER. (p/s rice cooker with 2 function can keep the food warm unlike gas or induction cooker u need to heat the food up)
• WHEN IT COMES TO A BOIL ADD IN THE LEAN CHICKEN TIGHTS.
• LET IT BOIL FOR AT LEAST 4 HOURS. ( for those who don't have time to "jaga" the soup. prepare the ingredients a day before and boil it before you take your showers in the morning. before you leave the house to go for class switch the rice cooker to keep warm mode. so the soup will be all fragrant when u are back from class:) )

p/s : Ginseng is traditionally use to keep the body warm and is good for blood circulation. so you can drink the soup by adding in some extra rice from the meal you prepare last night to make it a kind of teochew porridge.

: To keep the body warm in the harsh weather, RED CHINESE SEEDLESS DATES can help you to keep the body warm. RED DATES are traditionally use for blood circulation BUT remember to REMOVE the seed from the dates because it will be "chow" in cantonese for the body. just put in 3-5 dates into the mug and pour in some hot water and drink it while it's luke warm.

Bruchetta.....:)

AS MOST OF YOU THAT HAVE TAKEN A SCRUMCIOUS BITE OF THE BRUCHETTA THE TASTE OF IT WILL MAKE U WANT MORE. BRUCHETTA IS A COMMON FRENCH ENTREE THAT IS SERVED DURING THE HOT MEDITERANIAN SUMMER WITH A TWIST OF THE LEMON FROM THE BALSAMIC VINEGER. IT CAN BE AN ENTREE OR IT CAN BE SERVED TOGETHER WITH A FINE PIECE OF RIBS AT THE SIDE.



INGREDIENTS:

• 6 NORMAL SIZED PLUM TOMATOES


• 4 STALK OF BASIL LEAVES


• SALT AND PEPPER


• EXTRA VIRGIN OLIVE OIL


• OLIVE OIL


• 4 CLOVES OF GARLIC
• 6 INCH SANDWICH BREAD
• BALSAMIC VINEGAR

STEPS:

• FINELY CHOPPED UP THE GARLIC AND BASIL LEAVES.
• REMOVE THE SEEDS FROM THE PLUM TOMATOES TO PREVENT THE BREAD FROM GETTING MOIST. THEN, SLICED THEM INTO CUBES.
• ADD ALL THE CHOPPED UP INGREDIENTS INTO THE BOWL AND ADD IN EXTRA VIRGIN OLIVE OIL AND BALSAMIC VINEGAR TO YOUR LIKING.
• A PINCH OF SALT AND PEPPER CAN BE ADDED TO ENHANCE THE TASTE OF THE PUREE.
• SLICE THE SANDWICH BREAD WITH A TABLE KNIFE FOR A NICER SHAPE.:)
• ADD A TEASPOON OF OLIVE OIL TO EACH SLICE OF BREAD AND WRAP IT UP WITH AN ALUMINIUM FOIL.
• TOAST IT IN THE OVEN UNTIL IT TURNS GOLDEN BROWN.
• SERVE IT WITH THE TOMATO PUREE EARLIER. BON APPETITE!!

Sorry for not updating....

SORRY my dear friends who actually read my blog because i did not update it for a while now. I'm currently having a holiday break hence i have a so call " summer job" which occupy most of my time. I will update it when i'm free and will start brain storming for new recipe!!! MUACKS to all!!

HERE IS ONE OF MY PERSONAL FAVOURITE DISH BECAUSE I ENJOY SAVORY FOOD MORE THAN DESERT. PLUS MY MATERNAL FAMILY ARE CANTONESE SO WE ENJOY MORE SOUPY FOOD FOR A CHANGE. :)

PORK RIBS STEW WITH TACHU AND JAPANESE MUSHROOM.

INGREDIENTS:

• 500g OF LEAN PORK RIBS





• 2 1/2 TABLESPOON OF TACHU





• ONE WHOLE GARLIC PEEL AND SLICE





• DRIED JAPANESE MUSHROOM ( ADD IN MORE IF YOU ENJOY THE TASTE OF IT)
  

• A PINCH OF WHITE PEPPER
  




• 1 TABLESPOON OF LIGHT SOYA SAUCE
  

STEPS:

1. SOAK THE MUSHROOM 4 HOURS BEFORE COOKING AND REMOVE THE MUSHROOM STEM FOR HYGIENE AND FOR BETTER ABSORPTION OF WATER.





2. CHANGE THE WATER THAT IS USED TO SOAK THE MUSHROOM AT LEAST 3 TIMES. IN THE MEAN TIME SQUEEZE OUT THE WATER ABSORB BY THE MUSHROOM WHILE CHANGING THE WATER.





3. THE INDICATOR OF A CLEAN MUSHROOM IS THE WATER SQUEEZED OUT FROM THE MUSHROOM IS WHITE.
   




4. PUT 3 TABLESPOON OF SUNFLOWER OIL TO THE WOK AND MAKE SURE THE OIL IS BOIL. LATER, ADD IN THE SLICED GARLIC AND PAN FRY TILL IT'S SAUTE.





5. LATER ADD IN THE TAUCU AND PAN FRY IT FOR 5 MINUTES AND SMELL THE MIXTURE MAKE SURE IT'S FRAGRANT ENOUGH.





6. WHEN THE TANTALIZING SMELL FILLS THE AIR ADD IN THE PORK RIBS.
   




7. STIR FRY IT UNTIL IT'S 50% COOKED THEN ADD IN THE JUICY JAPANESE MUSHROOM.
   




8. KEEP ON STIR FRYING THE MUSHROOM TO PREVENT IT FROM GETTING BURNT.
   




9. ADD IN GENEROUS AMOUNT OF WATER TO COVER THE SAUTE PORK RIBS AND JAPANESE MUSHROOM.
   




10. SIMMER IT UNDER HOT FLAME AND COVER IT WITH THE LIT FOR 40 MINUTES.
    




11. ADD IN THE LIGHT SOYA SAUCE AND A PINCH OF WHITE PEPPER WHEN THE SAUCE IS BOILING.
    




12. BOIL TILL THE WATER ADDED INTO THE PORK RIBS BECOME HALF.
    




13. BON APPETITE!!

CRAVE FOR MASHED POTATOES? WELL HERE IT IS

UNDENIABLY I AM A MASHED POTATO FAN MYSELF. YET, I DON'T REALLY LIKE FOOD WITH OVERPOWERING TASTE OF PEPPER,SALT OR ANY SORT OF SEASONING THAT'S WHY I PREFER HOME COOKED FOOD MOST OF THE TIME.

INGREDIENTS:5-7PEOPLE

• 7 MEDIUM SIZE AMERICAN YELLOW POTATO( WHEN CHOOSING A POTATO CHOOSE THOSE WITH A SMOOTH SURFACE AND MINIMAL ROOT HOLES)
  
• 1 STALK OF SMALL LEAVES PARSLEY( NOT THE ONES WITH FLAT LEAVES OR COMMONLY KNOWN AS CHINESE PARSLEY)
  
• 40g OF SLIGHTLY SALTED BUTTER (PREFERABLY THE BRAND LURPAK)
  
• A PINCH OF SALT
  
• 1 CHICKEN CUBE STOCK
  
• CORN FLOUR
  

STEPS:

1. PEEL THE POTATOES AND CUT THEM INTO APPROXIMATELY 1CM FOR THE VOLUME.(H X L X W)
   
2. BOIL A POT OF WATER AND POUR THE POTATOES IN WHEN THE WATER HAVE COME TO A BOIL.
   
3. LEAVE THE POTATOES IN THE POT UNTIL ALL OF THEM GET SOFTEN. IN THE MEAN TIME CHOPPED UP THE PARSLEY INTO FINE PIECES.
   
4. RINSE THE POTATOES WHEN ALL OF THE POTATOES ARE SOFTEN. ( CAN TAKE A FEW CUBES TO TRY DURING THE BOILING PROCESS TO MAKE SURE IT IS COOKED)
   
5. USE A FORK AND MASHED THE POTATOES UNTIL IT IS ALL MASHED UP AND FLUFFY.
   
6. MAKE A SMALL SPACE IN THE MASHED POTATOES AND ADD IN 25g-30g OF BUTTER. ( THE AMOUNT OF BUTTER IS FOR PERSONAL LIKING)
   
7. SMASHED THE DEFROST BUTTER AND WHIP IT WITH THE MASHED POTATOES.
   
8. AFTER ALL THE BUTTER ARE THOROUGHLY MASHED UP WITH THE POTATOES, ADD IN THE FINELY CHOPPED PARSLEY AND MIXED THEM WELL.
   
9. TAKE A PAN AND TURN THE FLAME TO MEDIUM FLAME TO PREVENT THE BUTTER FROM GETTING BURNT. AFTER ALL THE BUTTER ARE MELTED ADD IN THE WATER FULL OF STARCH FROM BOILING THE POTATOES INTO THE PAN.
   
10. ADD IN THE CHICKEN CUBE TO THE PAN TO MAKE THE GRAVY. IF THE GRAVY IS NOT THICK ENOUGH ADD IN SOME CORN FLOUR TO THICKEN IT.
    
11. A PINCH OF PEPPER IS ADDED SO SEASON THE GRAVY FOR A MORE TANTALISING TASTE.

HONG KONG STIR FRY KAILAN

I STARTED THIS BLOG BECAUSE I MISS MY FRIENDS WHO ARE PURSUING THEIR STUDIES OVERSEAS. THE FEELING OF MISSING HOME AND ADAPTING TO THE NEW ENVIRONMENT CAN BE SAID EASILY BUT NOT DONE. A MEAL FROM HOME WILL HEAL THE HOMESICKNESS AS HOW IT HELPED ME WHEN I WENT ALL THE WAY TO SUBANG JAYA FOR MY TERTIARY EDUCATION. :)

INGREDIENTS:

• 300g OF KAILAN




• 5 TABLESPOON OF OYSTER SAUCE




• PINCH OF SUGAR




• 5 CLOVES OF GARLIC




• 3- 5 TEASPOON OF OIL

STEPS:

1. PEEL AND CHOP THE THE GARLIC INTO FINE SMALL PIECES.




2. BOIL A POT OF WATER AND ADD 3 TABLE SPOON OF SUGAR IN THE WATER.*(SUGAR IS ADDED TO MAINTAIN THE TEXTURE AND COLOUR OF THE KAILAN)




3. MAKE SURE THAT THE WATER IS BOILING WITH BUBBLES BEFORE BOILING THE VEGGIE IF NOT THE VEGGIE WILL LOOK WITTY.




4. BOIL THE VEGGIE UNTIL IT CHANGES TO A DARKER SHADE OF GREEN AND DRAIN THE WATER ALL OUT.




5. LATER, USE A PAN AND MAKE SURE THE PAN IS HOT BEFORE ADDING IN THE OIL.*( TO TEST WEATHER THE OIL IS HOT ENOUGH A NOT USE A WOODEN CHOPSTICK AND DIP IT IN THE OIL. IF THE WOODEN CHOPSTICK HAVE LITTLE BUBBLES AROUND THE END IT INDICATES THAT THE OIL IS HOT ENOUGH:).




6. NEXT, ADD IN THE GARLIC AND FRY IT TILL IT BECOMES SAUTE.




7. ADD HALF A TEASPOON OF SUGAR TO THE OYSTER SAUCE AND POUR IN AROUND 130 ML OF HOT WATER TO THE MIXTURE.




8. THEN ADD IN THE MIXTURE TO THE PAN FULL WITH SAUTE AND FRAGRANT GARLIC.




9. ARRANGE THE KAILAN IN A ORDERLY MANNER AND POUR THE SAUCE ON TOP OF THE KAILAN AND DINNER IS SERVE!:)

Brief introduction of my bloggie....

Well i'm a first time blogger and i'm still figuring out how to use this thing and all:). I started this blog is because my passion for culinary and food. I like cooking and i'm still a rookie so i have some simple recipe of my own to prepare some meals at minimal time. I will be posting recipe on this blog so hope that u will like it!;p

Some of the recipe will include calorie count for those who want to enjoy a good meal while dieting like myself. I will include some brief articles of the usage of herbs in my bloggie as herbs are a good natural medicine and it gives natural taste to food as well.

Thank you for reading and I really appreciate it:)