SENDING OLD 2014 AND WELCOMING NEW...2015....

Home back home...

It seems that I've been away for months ..!!!
Sending Year 2014 and welcoming Year 2015..

Yes, its true. I've not put any effort here all these months & seldom work in the
kitchen too..!! Forgive me....

Remembering my last post was September 2014, then busy with the preparations
for my daughters wedding. Indeed it was a very happy moments. Unfortunately, after
the merrier & happy days comes the weeping days..

Two months after my daughter's marriage, I received sad news from my Hometown..
My Beloved Dad passed...............

My last seen my papa was on my daughter's wedding dinner night. I dont even
have time to chat with him........

" Papa, I really missed you........."

Jelly Dessert - 燕 菜 糕

Ingredients:

38 gm                Agar Agar Strips.
160 gm              Sugar. (To own sweetness)
200 ml               Coconut milk (Santan)
2,600 ml            Water.

                         Colouring:
                         Red, Green & Yellow. (Own likes & favourites)

                         Plastic Moulds:
                         Corn/Maize or fish. (Design of own choice)

Methods:

1.                  Use a pot and boil 2,600ml water. Add in agar agar strips. Stir as you
                     boil until agar agar strips dissolved.
2.                  Add in sugar, also stir till dissolved. Following add in coconut milk (santan)
                     and once it boils turn off heat.
3.                  Pour out some into a bowl, enough to cover the kernels of the corn.
                     (the amount is up to your choice depending the thickness of the layer.)
                      then add yellow colour for the first layer, stir well.
                     (the colouring is of your choice)
4.                  Pour it into the mould you've prepared.

5.                   Let it cool to form stable a little, not like liquid type.
6.                   Take another bowl from the pot, repeat no. 3 but with green colour for the
                      leaves.
7.                   Slowly pour it over the first layer. Repeat no. 5
8.                   The last layer just repeat by adding red colours. (The base)
9.                   Set aside to let it cold, then put in the fridge for 1 1/2-2 hours.
10.                 Take out the dessert, overturn it onto a bigger plate,
                      (bigger than the mould) slowly pressing the mould to loosen it.
11.                  If your dessert is big, just cut into smaller portions and ready to serve.


Note:

1.           You can make this in different moulds (big or small) at the same time.
2.            If your moulds are small, the dessert will be small, then serve it whole.

               Here, I made 3 big ones and some small.

                Enjoy having it........

                       

Problems, Mood, Esteem, Value And Freedom..

Good evening..

Still remember me..? Ooh....I dont need all of you to remember me....
Im happy if you know that my name still appears in your friends list....
Appreciate it...........

Everyone has his/her own problems, mood, esteem, value & freedom...

Works problem, educational problems, friendships problem, children/kids
problem, travelling problem, relationships problem, family problems, financial
problems, marriage problem, etc..etc..All these have to be solved or settled..
From minor or very little things to huge or big matters, still have to be done..
You need time..affect your mood, think of own self esteem....then...
the value of you towards certain matters and finally wanted to set ownself
to freedom..........

I ....tell myself....
Everything will work out....
Things get better...........
Im Important.....!
Im worthy of great things..........
Im loveable.............

Time shall pass........
I can be who I am really are....
The best is yet to come.......
Im strong, I can do it............

Yes............dont underestimate me.............!!
Hahahaha......................

Sweet & Sour Spicy Crabs - 甜 酸 辣 酱 炒 蟹

Ingredients: (Serving 3-4 pax.)

1 kg+               Crabs

1 pc                 Egg.  (Beaten)
2 tbsp              Oil

Seasoning:

1 tbsp              Shao Hsing Wine.
                        Salt.
                        Pepper.

Gravy Ingredients:

1 pc                  Ginger. (3"length)                  -) All chopped
1 big clove        Garlic.                                   -)
5 nos.               Shallots.                                -) and blended
2 stalks             Lemon Grass. (Serai)            -)
5 pcs                Chilli Padi                              -)
1 pc                  Big Red Chilli                        -)

Gravy Solutions:

1 1/2 tsp          Salt.        -) To own  -) All add to gravy ingredients
1 tbsp              Vinegar.  -)              -) to make a
2 1/2 tbsp        Sugar.     -) taste     -) gravy paste

Cornflour Solution:

2 tsp                Cornflour.    -) Mix
250 ml             Water.         -) well
20 ml               Coconut Milk.

Methods:

1.             Cut crabs into half. Use a pestle to hit the claws of crabs till you can see
                cracks on it will do, so as the flesh will absorb the flavour & an easier
                way to eat. Put in a big bowl, add in seasoning to marinate for 5 mins.

2.            For the gravy ingredients, chopped & blend all of them, then, mix
               everything together. Add in also gravy solutions.

3.            Heat up wok with 2 tbsp oil, put in gravy paste to saute a little.

4.          Add in crabs, stir fry well in the gravy paste for 3 mins.

5.           Now add in cornflour solutions, stir well & let simmer for another 3 mins.

6.           Starts pouring in the beaten egg, stir fry well and lastly add in the coconut
              milk. Once it bubbles, turn off heat.

7.           Dish out on a plate and served.

Ginseng Lung-Strenghtening Soup - 参芪补肺汤

Ingredients: (Serving 3-4 pax.)

700gm+              1 Whole Chicken. (Washed & Cleaned.)
2.5 liter                Water.
2 1/2 tsp              Salt.      - ) To own taste.

Herbs: From top L-R:  

Snow Fungus.     (雪耳)
Black Dates.       (黑枣)
Astragalus Root. (北芪)

Bottom L-R:

Wolfberry.                (杞子)
Chinese Ginseng.    (人参片)
Ophiopogon Tuber  (麦冬)

Methods:

1.          Soak snow fungus in water till soft. Select the clean portion.
             (Do this earlier ).

2.            Heat a pot filled with 2.5 liter water.
3.            Rinsed clean the herbs, snow fungus, and put into pot to boil.
4.            When water boils, put in the chicken. Continue to boil for 1/2 hr.
5.            Lower heat, add in salt, & let simmer for another 1 1/2 hr.
6.            Turn off heat. Scoop out soup in a bowl & served.

Steam Silver Pomfret In Abalone Sauce - 鲍 鱼 汁 蒸 银 昌 鱼

Ingredients: (Serving 3-4 pax.)

1.3 kg              Silver Pomfret.
1 pc.                Ginger. (Shredded.)
2 stalks            Spring Onions. (Cut into 2)
1 tbsp              Sesame Oil.
2 tbsp              Abalone Sauce.      -) To own          
1 tbsp              Light Soy Sauce.    -) Taste
                       Water for Steaming.

Methods:

1.                Heat wok/steamer with enough water or extra for steaming.
2.                Washed, cleaned the fish, use boiling water to blanch it abt.
                   3-4 times.

3.               Pour sesame oil all over the fish, then take out the fish from the plate, place
                  some shredded ginger, spring onions on the plate then only put back the fish
                  onto it. Start stuffing the fish with some shredded ginger into the stomach,
                  pour in light soy sauce, abalone sauce, then balance of ginger on top of fish
                  and spread the balance of spring onion as well.

                


4.              Its time the water boiling. Put the fish into the wok, cover it with a
                 lid/cover. Let it steam for 20-25 mins. (Its time the fish is cooked.)

5.              Turn off heat. Take out the dish & served hot.
                 (Can decorate or garnish it with a big red chilli - to add some beauty
                   to the fish.)

Clams In Ginger Wine Soup - 姜 酒 上 汤 啦 啦

Ingredients: (Serving 3-4 pax.)

2 kg                    Clams.  (Hard shell lala - rinsed clean & drain off access water.)
2 nos.                 Ginger. ( Cut fine strips - 切 丝)
2 tsp                   Garlic. (Chopped)
60 ml (1/2 cup)   Chinese Wine. ( 米 酒 )  -) To own
2 tbsp                 Shao Hsing Wine.           -)
1-1 1/2 tsp          Salt.                               -) favourable
                           Dash of pepper.             -) taste
1.3 litre               Water.
1 tbsp                 Oil.

Methods:

1.               Heat wok with 1 tbsp of oil. Put in garlic & ginger to saute a little, add in
                  clams and stir fry till clams started to slit open.

2.            Pour in 1.3 litre of water, add in salt, both wine, pepper, stir well and let
               boil for 2 mins.

3.           Turn off heat & dish out soup in a bowl with a depth. Serve it hot.