Saturday, November 23, 2013

Avocado , Grapefruit And Pomegranate Salad


Stay healthy and eat healthy will be my motto for 2014 :)  hahaha motto not resolution ! Well for dinner, I made this simple and yet delicious salad to go with pan fried salmon...refreshing and healthy too .  It was a mistake to add in the pomegranate ,WB has no patient to take out the seeds even though it taste good in the salad :)  Pomegranate, beside preventing and reversing CAD, alaso prevents cancer, and promote healthy skin by its powerful abundant antioxidant punicalagins. 

It has these benefits:- adapted from here
  • Pomegranate increases the synthesis of nitric oxide, required for healthy arterial endothelial function,
  • protect nitric oxide from oxidative degradation,
  • reduces coronary plaque buildup,
  • reverses atherosclerosis,
  • inhibits LDL oxidation,
  • reduces blood pressure, and
  • oxidative stress.

















Avocado ,Grapefruit And Pomegranate Salad - WB's Kitchen

2 ripe  avocados
1 large red grapefruit
1 japanese cucumber
1 ripe pomegranate
mint leaves * optional

vinaigrette:
1 tbsp Dijon mustard
2 tbsp freshly squeezed lemon juice
1/4 cup good olive oil
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
some chopped mint leaves * optional

Place all the dressing ingredients in a small bowl.  Slowly whisk in the olive oil until the vinaigrette is emulsified.  Leave aside.

Before serving, cut the avocados in 1/2, remove the seeds, and carefully peel off the skin. Diced into bite size cubes, toss the avocado in the vinaigrette to prevent them from turning brown. Use a sharp knife to slice the peel off the grapefruits ( be sure to remove all the white pith ), then cut between the membranes to release the grapefruit segments.  Diced the japanese into bite sized cubes.  Chopped the mint leaves ( optional ) .

Arrange all the salad ingredients in a bowl. Pour the vinaigrette on top and gently mix till the salad ingredients are covered in vinaigrette dressing. Serve chilled or room temperature.



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Transforming Electric Guitar To A Sitar :)

We are looking into transforming the electric guitar into a sitar for our music group .  We just heard of this electro harmonix ravish sitar at musicians friend that can transform the electric guitar into a sitar.  All we have to do is to get this gadget and fix to the electric guitar.  The Electro Harmonix Ravish Sitar Synthesizer Guitar Effects Pedal has a polyphonic lead voice and has tunable sympathetic string drones that can react to your playing.  You can create your own custom scales for the sympathetic strings while you set the decay time for the lead voice.  There are two expression pedal inputs which allow you to bend the pitch of the lead voice and control the volume of the sympathetic strings simultaneously.  These very unique controls offer the player the ability to program the Ravish to become a totally unique and organic instrument unto itself.  Gosh, we can include this Ravish to our music system .  It is truly a new desgin with the flexibility to be a crossover tonal wonder.  We shall bring this up for our next meeting.  Hopefully , the music ministry will approved and the budget is there :)




Tuesday, November 19, 2013

Stir Fry Small Pieces aka 'Chau Lup Lup '


We tried to cook my mom's signature dish ' chau lup lup' which translated in Cantonese , it means fry all the small pieces , but it didn't taste like mom's cooking reason being we did not add in roasted peanuts. But just the same, it tasted delicious.  The dish comprises of  preserved radish, diced dry tofu - the firm and hard type , diced long beans and cut red chillies .  Simply stir fry all the diced ingredients with chopped garlic and let me tell you , this goes well with a bowl of teochew porridge.  Thanks to WB for helping out in cooking this delicious and appetizing dish.



























Stir Fry Small Pieces aka 'Chau Lup Lup ' - from WB's Kitchen

ingredients:

diced long beans,
diced dry tofu,
preserved radish,
sliced red chillies
chopped garlic
a few dash of white pepper
1 tbsp of vegetable oil
salt to taste

Method:

In a non-stick wok , saute chopped garlic and preserved radish with a tbsp of vegetable oil till fragrant. Add in all the diced ingredients and chillies and continue to stir fry till well combined. Add a few tbsp of water and continue to stir fry till the long beans are properly cooked.  Add in a few dash of white pepper and salt to taste before dishing up.



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Enchanced Audio Performance

Well, I know nothing much about audio performance but WB is good at it. He knows all the gadgets for a good sound system and at times he will talks about it before we go to bed . I don't know why I have to listen to all his music stuff but as a wife I guess I have to endure at least half an hour each night listening to his interest :p  Last night, he was talking about bss audio ar-133 di: which can be used with keyboard, DJ consoles, amplifier outputs and other electronic sources.  An additional benefit is the ability to use the AR-133 as an active balancing device. Wow, not bad I could still remember what he told me and I guess, he is helping his DJ friend to look for this AR-133. It is an added functionality and enhanced audio performance for a price that won't break the bank account. WB sometimes bored me with this talks but I guess , I can learn a thing or two from him though :)

Sunday, November 17, 2013

Curry Pork Ribs


Ready made fresh curry paste from the wet market has made cooking curry much easier for busy people and for WB especially *wink  .  When I was back from the hospital a month ago, he cooked this for himself.  He went to our regular stall at the Kg.Simee market and bought this fragrant ready made curry paste and cooked his favorite pork ribs.  All he had to do was to saute lightly the paste in the claypot and add in the blanched pork ribs into the fragrant paste.  Add a cup of water and simmer over low heat till the ribs are soft and tender.  He added the potatoes in half way through the cooking so that the potatoes will not turned out to be mashed.  Mmmmm as he was cooking this , the aroma of the curry made me hungry and if not for my stitches then , I would have grabbed a bowl for myself.  He cooked enough for his three meals while I ate only steamed fish and spinach ! So unfair ! But I told him, I want a bowl for photography sake and thus , I stole some for blog photos :)

















Curry Pork Ribs - from WB's Kitchen

1 cup of ready made fresh curry paste from the wet market
1 sprig of curry leaves
1/2 kg of pork ribs - meaty part
a few potatoes - peeled and halved
sea salt to taste if needed

Method:

Blanch the pork ribs , drain and leave it aside.   Saute the curry paste in a claypot under medium low heat for a few minutes, add in the curry leaves and blanched ribs.  Stir till the ribs are coated with the paste.  Add in a cup of water and simmer under low heat.  Cover the lid and simmer for half an hour , stirring occasionally so as not to allow burning the ribs and paste at the bottom of the pot.  Add in the cut potatoes and continue to simmer till the curry thickens and the potatoes are soft but hold its shape. Season to taste with sea salt.  

Note: no oil needed as the paste has enough oil and this curry does not need coconut milk, but you can add coconut milk if you desire.


Enjoy !



WB DJ Friend Invited To Harvest Event

We will be holding our church annual Harvest event this coming mid December.  WB is inviting his DJ friend Mick to the event.  Mick works as a part time DJ at one of the hotels in town.  He has a good voice and really talented when it comes to talking.  I ,for one, loves to hear his voice. Last Saturday , WB and myself went to the discotheque where he is working to unwind and to our surprised the sound system was really good.  No wonder his voice sounded good and the music he played came out great.  Thanks to the music system and mixer console he had that make the people flocks to his discotheque :) We went there actually not to dance but to invite him to our Harvest event.  Hard to catch him in the day coz he will be sleeping in and  only wakes up in the evening :p  So the best time to catch him and hand the invitation to him was to visit him at his work place.  We complimented him on how great the sound system is and he told us that the manager of the discotheque ordered the Gemini dj mixers at musicians friend . No wonder the sound system is so good! Great job Mick and we look forward to his presence at our Harvest Event this coming December . 

Saturday, November 16, 2013

Stir Fry Mixed Veggies


These veggies when stir fried together looks wonderfully deliciious. When I asked WB to use all the veggies available in the fridge, this is what he whipped up for our dinner.  I have to be careful when I tell him that or I will end up with all the veggies in my dish. He took everything out of the veggie drawer in the fridge and stir fry them together.  No gravy and it was an assortment of veggies put together ! LOL ..trust my man to do the cooking !  Anyway, when this dish was served, I almost uttered 'what is this '... but the vibrancy of the colors whets my appetite :) 


























Stir Fry Mixed Veggies - from WB's Kitchen :)

1 stalk of chinese leeks - cut into 1/2 in length
1 carrot - sliced
1 small slice of pumpkin - cut into cubes
2 tomatoes - cut into slices
some deep fried ' tao pau '/ beancurd skins
1/4 cup of chicken broth  

1 tbsp of vegetable oil
a drop of sesame oil
1 tbsp of chopped garlic
1 tsp of chilli flakes 


seasoning
mixed herbs salt
a dash of white pepper


Method:

Heat up vegetable oil, sesame oil in a wok, add in garlic and saute till fragrant.  Add in all the cut vegetables and stir fry till well mixed.  Add in chicken broth and simmer the veggies till soft and cooked.  Add in chilli flakes and seasoning.  Off heat and dish up and serve hot with rice.



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Woodwind and Brasswind

I am glad that I send my two Piggies for any musical performances available in town.  Sending them for music classes was worth our sacrifices.  Now that they are young adults, they still go for musical performances in KL.  I was first introduced to Brass Band by their music teacher and since then, I know more about brass instruments.  Recently a friend was looking for brass clarinet for her son and I am glad that I could recommend that she look at classic vandoren for a wide choice of brass instruments. I think their products like German clarinet, Ab clarinet, EB clarinet , bass clarinet, contrabass clarinet and alto clarinet would impressed her. They even have English horn, bassoon, contra-bassoon and sarrusophone, as well as raw cane, and cane that is gouged, shaped and profiled ! I am sure she will be thrilled to bits to show her son the whole range of musical products :)







Tuesday, November 12, 2013

Next Food Avenue In Ipoh Parade


Ipoh Parade has a new 'facelift' and I love the new look...it looks so posh and great for shopping. It will be a tourist spot mall .  I had a meet up with Claire of Caring Is Not Only Sharing last Friday and I suggested we have our lunch at Next Food Avenue , the hottest food destination in Ipoh Parade.  Claire told me that the food there is worth eating and they have many choices :) Knowing my Claire...when it comes to food  mmmm ...she knows best...especially eating :p  

Upon stepping into Next Food Avenue, WB and I were impressed by the new outlook. It has a total different look from the previous food court. It has 26 stalls in two separate sections, one halal and one non-halal.  Both sections offer different cuisine, totally Malaysian style to suit the taste buds of the locals and tourists.  Claire , WB and myself were there early to grab a seat...half hour earlier before the crowd comes in. Come ,take a look at the food that the three of us ordered to satisfy our hunger pangs!  We will definitely come back for more to try out the rest of the stalls.


Wednesday, November 6, 2013

Linguine Pasta With Rosemary Infused Olive Oil


Have you tried making your own infused oil...it can be garlic infused or herbs infused.  For me, I prefer fresh herbs...especially rosemary and thyme.   I used  heat the oil method .You can check it out here if you are keen to make your own fancy flavors infused oil :) . With this infused oil, you can drizzle on your pasta, as a salad dressing or as an appetizer with chunks of artisan bread.  I not only used them for pasta but mixed it with balsamic vinegar...gosh...drooling just thinking of balsamic vinegar with rosemary infused oil as a dip for my artisan bread :)  When Iam fully recovered, I will be baking bread again and you can guess , I will surely make balsamic vinegar dip with the rosemary infused olive oil . 



























For today, I drizzle the rosemary infused oil on my linguine and gosh ,it does make a difference to usually bland linguine.  I added cherry tomato and pan grilled salmon and some  chinese mushrooms to it.  The perfect pasta for a light lunch :) 

To make the infused oil....click here

Linguine Pasta With Rosemary Infused Olive Oil

Linguine for two person  - cooked in salt water till al dente - drain and leave aside

2 tbsp of warm rosemary infused olive oil
pan grilled salmon - flaked it
10 cherry tomato - cut into halves
3 chinese mushroom- soaked and cut into slices - saute with chopped garlic till fragrant and cooked

Method:

Mix all the ingredients together and serve hot.


Enjoy !


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Monday, November 4, 2013

Erynggi Mushroom And Eggplant Tempura


First time making mushroom and eggplant tempura . Not easy to make tempura.  It really needs a lot of skills and practice but I am not discouraged. I will make better ones the next time.  The moisture from the eggplant and mushroom makes it soggy fast so have to eat it fast :p  Love the crumbs ..it remained crispy all through...those that I took out from the oil.  YUmmy!  If  you have not tried tempura..you must...it is crispy on the outside and juicy on the inside.  Love the erynggi mushroom slices especially. Dip it in the tempura sauce and gosh...it was finger licking good :)  Practice makes perfect ! Like what Nami shared on her blog...the key for perfect tempura is the batter and the temperature of oil.  You can go read for more tips on her blog :)




























Note:  Excuse the poor photography...my arm is still not completely functionable
still shaky :(


Erynggi Mushroom And Eggplant Tempura - adapted from justonecookbook Vegetable Tempura

Ingredients:-

4 Erynggi Mushrooms- cleaned and cut into 1/8 in slices 
2 eggplant- cleaned and cut into 1/8 in slices

Tempura batter - rule is egg water: flour = 1:1 ratio

1 cup (250ml)  egg water ( 1 cold egg (40g) + 210ml cold water )
1 cup (250 ml ) cold all purpose flour

Tempura Sauce

3/4  ( 200ml)  cup of dashi stock/ konbu dashi for vegetarian )
3 tbsp of soy sauce
2 tbsp of mirin
2 tsp of sugar
2" daikon  radish

Make the tempura sauce:

1.  First, make Tempura sauce. Combine dashi stock, mirin sugar, and soy sauce in a small saucepan and bring it to a boil.  Then lower the heat and let it simmer ntil sugar is completely dissolved.  Remove from heat and set aside.

2. Now clean and wash the erynggi mushrooms and eggplant and cut into 1/8 " thick slices. Dry dry them using paper towels.

3. Heat the 1 1/2 inch of oil in a pot.  When the oil temperature is  (160C-180C ), start making the batter.

4.  Crack the cold egg into 210ml cold water . Whisk vigorously and remove foam on the surface. As you slowly pour the  egg mixture into the cold flour, mix the batter with chopsticks in a figure of 8 motion. ( mix about at the most 1 minute ) Do not over mix the batter and leave some lumps in batter. Keep the batter cold at all time.  It is best to place the bowl of batter over a basin of ice cold water.

5.  For root vegetable deep fry around 160C, for mushroom around 175-180C. Do not over crowd the pot with ingredients. Remember you only put ingredients taking up 1/2 of oil surface. Transfer tempura to a wire rack or paper towel to remove excess oil.

6.  Between batches, remember to remove the crumbs in the oil, which will burn and and turn oil darker if you don't take it out.


Serve with the tempura sauce.....or wasabi with soy sauce


YUmmy!


Have a nice day!

Saturday, November 2, 2013

Stir Fry Meat Slices With Sesame Oil And Ginger - Reminisce Confinement Days


I had a sudden crave for stir fry meat slices with lots of sesame oil and ginger. I made WB cooked this dish for me :)   After all the bland food this dish was appetizing , for it reminded me of my confinement days. My grandma cooked this dish for me almost everyday during my confinement days .  I taught WB how to cook and hmmm I would say he is good at following instructions.  Instead of stir fry the baby spinach , he made a soup with it and added his favorite veggie in...yea, he loves tomato.  I still see the spinach roots in the soup :p Anyway, I am thankful for my meals without having to prepare them myself :)  Praise be to God for He sees to my daily needs.  Amen.



Happy Deepavali to all my Hindu Friends And Readers



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Start The Kids From Young :)

I believe music start from young. To be able to have good musicians for the church music ministry, we have to train them from young ...starting from the Sunday school to youth ministry.  We suggested to our music chairman that we need to really train them from young...as young as five years old. Surprisingly , he was keen and he accepted out suggestions and is looking into starting the kids to take up a musical instrument.  From playing the drums , paino, tamborine to electric guitars.  The kids from ten years old onwards can be trained to play the guitar and we have requested for volunteer music teachers to come forward to form this music training classes during the weekends. We were grateful that most of the music teachers have come forward to help. Funds has been allocated for purchasing musical instruments especially a few kids electric guitar for the ten year old kids. We know for sure this music training will be fruitful in a few years time. We will then have the best music ministry since the kids have been trained from young :)
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