Thursday, June 30, 2011
Monday, June 27, 2011
Monday, June 20, 2011
Leeks are close relative to onions, garlic and scallions as they belong to the one vegetable family known as Allium vegetables. Compare to onions or scallions, leeks are sweeter in taste, milder and more refine in flavour (when cooked).
Leeks process few good nutritions to our bodies. It is relatively low in saturated fat, sodium and cholesterol (capable of possessing low blood pressure effect and hence, lower risk of heart disease), rich in Dietary Fiber (assist in digestion and metabolism), Vitamin A, Vitamin C (Assist in repairing body tissues and boosting immune system), Vitamin K (Promotes strong bone and teeth), Vitamin B6, Folate, Manganese, Iron and Magnesium (Enhance proper growth and function of our body for sustaining optimum health). Apart from that, leeks contain some anti-bacterial properties to assist us to fight against infections.
Buy, Selection and Storage:
You can purchase leeks from local supermarkets or wet markets. Before purchase, choose leeks that are firm and less than 1 1/2 inches long (shorter leeks are more tender and delicate in taste). Make sure that the green parts are un-wilted and no green/yellow/brown spots on stalks.
Leeks should wrap in paper towels or newspaper and stored in refrigerator for up to 5-7 days. If you have washed and cut, you can stored them in a air-tight container and keep it in refrigerator for 3-5 days. It can still maintain it freshness.
Monday, June 6, 2011
Wolfberry is well know for improving our vision and liver, for anti-aging purpose, helps to promote healthy skin and hair growth, boost our immunity, improve our blood pressure level and prevent cancer. Usually, I also like to add them for my chinese soup recipe.
- 1 medium white phompet
- 1 inche Ginger, thinly shredded
- 1 tomato, cut into 6 wedges
- 1 red chilli, thinly sliced
- 2 pieces dried mushroom - soaked till soft and thinly sliced
- 2 pieces of preserved salted vegetables, thinly shredded
- 2 stalk Spring Onion, white part cut into (1 inch) length and green part thinly sliced
- 4 cloves garlic, minced for garnish
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 3 tablespoon olive oil
- dashed of sugar and white pepper
- 1 tablespoon oyster sauce
- 1 tsp sesame oil
- Dash of white sugar and pepper
Deed fried Garlic (for Garnish):
- Heat wok, add 3 tablesppon of olive oil to heated wok
- Add minced garlic and fried till 75% of the garlic turned brown. Be careful as garlic get overcooked very easy, you have to watch it closely.
- Transfer the fried garlic to a bowl, let the garlic sit in the hot oil for 2 minutes.
Wednesday, June 1, 2011
I prefer to cook the porridge in a rice cooker as it is easier, faster and you need not worry of porridge getting burnt on the base. When cooking porridge on a gas stove, you need to stir frequently to get the consistent texture and to avoid the porridge burnt on the base. So in a rice cooker, all you need to do is to add the necessary ingredients and water at right times and provide a good stir when necessary to make a good consistent texture.
I would be using fresh King fish (Known as "Batang" locally) as the main ingredient.