Saturday, July 22, 2017

Savoury Stir Fry Sea Clams (Lala - revisited)

Yesterday we had sea clams cooked our favourite style.  Savory stir fry is most favored style though we do have them cooked in wine at times.  We saw some nice large meaty ones at the wet market and we could not resist and bought half a kilo back and we had a great dinner with this mouth watering dish. There are many ways to cook this sea clams, I have yet to try cooking them in Thai style.   Seafood is my favorite food if compared with meat. I know I have to control my diet on seafood but it will be nice to indulge in them once in a while. The self appointed dietitian ( the Wildboar ) will be there to monitor my purchasing of seafood  * snickering . Anyway, this style of cooking is classic and most people knows how to cook this.  Savory and flavors packed.

fresh and meaty sea clams ( lala )

half a kilo of lala fits nicely into my korean stone bowl :)
 my favourite bowl for that matter

Savoury Stir Fry Sea Clams
1/2 kilo sea clams ( Lala) - soaked in salt water for 20 mins - rinse and drain off water
1 tbsp of chopped garlic
3 bird's eye chillies - chopped
3 slices of ginger - julienned
2 pickled sour plums
1 tbsp of fermented beans ( tauchu)
a pinch of sugar
1/2 cup water
1.5 tbsp of rice bran oil
spring onion and coriander for garnishing
Heat up 1 1/2 tbsp rice bran oil in a wok , add in ingredients (A) and saute till fragrant.  Add in the sea clams and stir fry till it turned pinkish. Add 1/2 cup water and cover wok with lid and cook for a further 7 mins.  Open lid and when all the clams has opened up, add in a pinch of sugar. Dish up and garnish with spring onions and coriander leaves.
Enjoy !

Thursday, July 6, 2017

Steam Minced Pork With Preserved Vegetables

This dish brings back childhood memories. I don't know about you but my grandma and mom used to steam minced  pork with preserved vegetables known as ' tung choy' in cantonese  for our lunch and dinner. My siblings and I practically grew up having this dish most of the time for our lunch and dinner.  Easy to digest and it is comfort food.  And lately, I cook this very often  for hubby and myself as this dish is easy to whip up and very appetising and whenever we feel like eating something steamed and not fried. This dish goes well with rice and porridge. Real comfort food for us :) 

 I like to steam them in rice bowls instead of in a deep dish
as I feel it is easier to keep the leftover if we cannot finish
them in one meal.  I will just cling wrap the remaining unfinished
ones for the next meal. Neater this way and more presentable :)

 Hubby loves to have more gravy thus you can see
lump of minced pork floating in the gravy :)

Steam Minced Pork With Preserved Vegetables

300 g minced pork
 3 tbsp of preserved vegetables/tung choy - soaked in water for 10 mins, rinsed and chopped into smaller pieces

* optional  - 1 tsp of garlic -  minced and fried into garlic crisps ,
spring onions - sliced for garnishing

seasoning ingredients
1/2 tbsp of light soy sauce
1/4 tsp of white pepper 
1 tbsp cornflour  
1/2 cup of water   
1/4 cube of chicken stock (maggi seasoning) 
* optional 1 tsp of garlic 

Mix together minced pork with preserved vegetables and seasoning ingredients in a big bowl till well mixed. Leave for 15 minutes. Divide the minced pork mixture into 3 or 4 bowls or one 1" deep dish.  Spread out and level meat very gently with the back of a wet metal.  Drizzle the arlic oil over the top of meat.  Steam in a wok or steamer over rapidly boiling water for 15 mins or cooked through.  Garnish with garlic crisps or spring onion.   


How To Organize And Store Food In Your Kitchen

As the kitchen is the heart of any family home, and you’ll find yourself in there throughout the day whether it’s to cook or eat with the family; you want it to be an organized haven and an enjoyable place to be. You may well keep your kitchen immaculately clean; however, where you store your food and ingredients can have an effect on how smoothly your kitchen space can run. The following are some things to take into consideration if your kitchen is due to be reorganized, and if you need to start unpacking what you bought from the grocery store n a different fashion.

Your Refrigerator

The first place that you’re likely to head after you’ve been shopping for food is the fridge freezer; it’s essential to get certain things into a cool and cold environment as soon as possible. Therefore, you’ll want to grab all your dairy first, and head towards the middle and door area of the refrigerator. Milk should go on the bottom shelf; however, many of the large bottles don’t fit in there, and you run the risk of spillages, so you can pop it in the side of the door instead, so it’s easy to grab when the kids want cereal. Butter, cheese, and eggs should be where the temperature is most consistent; so right in the middle where you can grab them with ease, is perfect.

Your fresh fruit and vegetables will have their own designated drawers to sit in; many veggies like a little humidity, so the vegetable drawers will provide the right environment for storing them successfully. Keep your pre-packed salads, and crispy leaves in the original packaging will help to retain their freshness for longer. It’s also super easy to reseal the bags with a suitable clip or tie, so you can grab a handful of lettuce whenever you need to liven up a sandwich or meal.

Most fruit prefers low humidity, which is why there’s a separate drawer in most fridges; this will help apples and pears stay crunchier for longer (yum). Lemons and other citrus fruit can quite happily survive out of a storage bag, so don’t worry too much about wrapping them up before you pop them in the fridge. Try and avoid the temptation of washing your fruit and veg after you’ve bought them home, and just before they go into the refrigerator; too much moisture can promote the growth of mold, which can then spread around each area. 

Raw meat and fish should go on the very bottom shelf of the fridge (you may have to move some items from there) so that any potential blood and juices don’t drip and contaminate the rest of the food. Again, the bottom of the refrigerator is often the coldest, and the colder the environment is, the better and fresher your raw meat will be. It’s vital that any raw meat and fish produce is packaged and as airtight as possible; it’s the only way to ensure that bacteria from each item doesn’t spread to foods that won’t be cooked.

The door of your fridge is usually the warmest; so soft cheeses, mayonnaise, ketchup, and other condiments can happily live there. If you’re running out of room in the main area of your cooler, then you can also move any hard cheeses and butter to the shelving in the door too. Any fruit juices and soda can live wherever you have space left, and it will often depend on how cold you want them; so put them away last of all, as they don’t need to be urgently stored.

Your Cupboards And Shelves

Your shelves, cabinets, and if you’re lucky enough to have one, your pantry space, can hold a multitude of ingredients to add to all of your best recipes, so it’s worth putting some thought into organizing them carefully. Think about items that you grab the most; if salt and pepper are a seasoning must-have in your culinary space, then store them somewhere that you can reach with ease. Your dried herbs and spices should also go somewhere accessible, so that you can grab them and liven up your cooking, without having to search for ages.

Bulky cans and jars that provide the base of one-pot and liquid cooking should be stacked neatly and kept in a cupboard that’s easy to access. You don’t want any accidents if you have to lift a heavy jar while you stand on
stool; so the bottom shelf of one of your kitchen cabinets is the perfect place for chopped tomatoes and chickpeas.

When it comes to your rice, pasta, and dried noodles; you can make a feature out of them by decanting them into various jars and displaying them on your kitchen shelves. For some kitchen storage solutions, take a look here. However, if you don’t want to display your food, you can simply leave them in their original packaging and pop them in a cool, dry cupboard or pantry space. As these are often frequently used ingredients to many meals; you should again, put them somewhere you can access with ease, to avoid spillages (you don’t want to be picking up dried rice for weeks to come).

If you enjoy spending time in your kitchen and are passionate about cooking a variety of meals; you’re likely to have an array of different cooking oils and vinegars. Ingredients in glass bottles can make decorative and attractive items on your kitchen countertop, and you’ll want to be able to give your pan a good glug of something at the beginning of each meal. Therefore, you can create a shelf inside a cupboard, or outside as an interior design feature, to house your array of dinner staples.

Back to some fruit and vegetables again; potatoes, onions, and garlic prefer a dry, dark, and cool environment when they are being stored. Therefore you might want to invest in a container that will fit into one of the cupboards under the counters in your kitchen, and that will comfortably house the veg that doesn’t want to live in the fridge. By working out what you use the most in your cooking; you’ll be able to figure out a storage system that works best for you and your family.

Tuesday, July 4, 2017

Steamed Egg With Salted Yolk And Minced Meat

I am so happy that I finally managed to steam a perfectly steamed egg dish , with smooth and wobbly texture . Of course thanks to Sifu Wendy of Table For 2 or more.  Now, I can slap that to WB's face :p because every time I steam this dish, he has lots to complain.  I  would normally order this dish for him from the restaurant whenever we eat out.  Now I guess, there is no need to order this dish anymore ! I am finally able to master this dish  :)  I used her recipe but added salted egg yolk and minced meat instead of using krill.  It turned out fantastic.  To make it more like how this dish is being served in restaurant, I made some sizzled soy sauce with fried garlic to be pour on surface.  So yummy good. 

hubby's  favourite steamed egg with salted egg yolk :)

 instead of steaming in one dish
I separate into two rice bowl, one for each :)

at first I thought I have over steamed but when I shake the bowl it
wobbles ...a relief

pour the sizzled soy sauce with fried garlic...
it brings the dish to another level..:)

smooth velvety texture.....taste so good
and we both finished one bowl each :)

Steamed Egg With Salted Yolk And Minced Meat - adapted from Table For 2 or more

ingredients :  
2 eggs  - whisk
1 salted egg yolk - mashed
2 tbsp of minced meat - a quick dip in boiling water - strained - keep the water (A)
a pinch of salt
1 3/4 rice bowls of water -  (A)
a dash of ground white pepper 
1 tsp of oil

a drop of sesame oil to grease the bowls

How to make the sizzled soy sauce with fried garlic  
3 cloves of garlic - peel off skin and chopped fine
2 tbsp of rice bran oil
1.5 tbsp of soy sauce

Heat oil in wok, once oil is hot add in the chopped garlic and stir fry till crispy, pour in 1.5 tbsp of soy sauce. It will sizzles. Off  heat and pour the aromatic sauce over the steamed egg dish only when serving or the soy sauce will seeped into the steamed egg.

1. Break eggs into bowl , add in mashed salted egg yolk , salt and pepper and whisk till well mixed. Let the mixture sit, while you prepare the minced meat . The eggs will water down.

2. Boil 2 bowls of water, once the water boils off the heat and strain off the water, keep the water.  Add the cooked minced meat and 1 3/4 rice bowls of the water that was kept aside to the egg mixture. Give it a light whisk. Grease two rice bowl with sesame oil.  Pour the egg mixture into two rice bowls.

3. Prepare the steamer and place a rack, enough water about 5mm lower from the rack. Bring water to boil.  Place the two bowls of egg mixture on the rack. Cover with lid and steam for 12 mins  or till cooked on medium lot heat.  Take out and pour sizzled soy sauce with fried garlic on surface and serve immediately.

Sunday, July 2, 2017

Till Death Do Us Part.........

The above photo is meaningful to us both...the vow we recited to each other 3 decades and 4 years ago has been honored to date. ...We both love that particular part.. "I.... take be my wedded husband/wife....To have and to hold, from this day forward, for better , for richer, for poorer, in sickness and in health, to love and to cherish, till death do us part, And hereto I pledge you my faithfulness "  steep in Baptist tradition but a good one .  Together we went through storm, hardship and suffering and we emerged STRONGER ! Through the test of fire we know were meant for each other ! God has blessed us with two kids and recently with another two grown up 'new kids'.

We pray that God will allow us to grow old gracefully, and keep us in good health and continue to bless our relationship with Him being always first in  our life. 

After the vow exchange, blessings from our beloved Pastor Richard Chung.

 this is us today as you can see I have truly 
taken good care of him, feeding him well as you can see the difference
 before and after marriage :p
and he has taken good care of me being the good soulmate
and mentor :) Thank you for honoring the vow :)


We had lunch at Dozo Sushi Japanese Restaurant
to celebrate our 34 years together

 my all time favourite Salmon and Avocado Salad

 Salmon & Ikura Don

Sushi Platter

Ikura Sushi for Wild Boar

Wild Boar loves Ikura sushi

 I dont know how we could finish all these...
really we are big eaters

Dessert was Matcha and Strawberry Ice Cream

We had a great lunch and we will definitely come back to taste the rest of their menu. Service is good and the seafood is fresh.  

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