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!!