Food is a universal language, a communicator, a bridge and a window to others’ traditions and cultures. It is also something you could put your heart and soul and your creative ideas and imaginations to work and enjoy the fruits of your labour ultimately!
This meal was pretty tasty although I had substituted mustard green with carrots and cabbage. Prawns, squids and pork are the favourite ingredients that I often use with stir-fried noodles.
posted by Food Trails at Thursday, September 13, 2007
YH's plate: Spaghetti topped with a generous helping of meat sauce and garnished with grated cheese and fresh parsley.
posted by Food Trails at Thursday, September 13, 2007
Once a guest remarked that my version of spaghetti sauce had too much of meat in it. Sauce made today has more tomatoes and less mince and it is still delicious as before. Hence, this sauce is healthier with less red meat. And without onions at hand, I have used shallots instead. ER had forgotten to buy them when he and Rika shopped at Compass Point.
posted by Food Trails at Thursday, September 13, 2007
This is one of the eggs from braised pork with eggs. Repeated heating has caused the egg white turning brown.
posted by Food Trails at Monday, September 10, 2007
ER bought a packet of Korean kimchi from a promoter in Cold Storage Supermarket in Kovan weeks ago. It has been left in the chiller and with numerous reminders from ER, finally used it in this kimchi soup. I have totally forgotten to use glass noodles today and almost forgot to add in egg not until Rika reminded me. If the prawns are still uncooked, I would have more eggs in it and would leave them whole.
Kimchi is famous Korean spicy pickled vegetable made mainly using Napa cabbage or what I usually called long cabbage.
Today, I searched the net and read with interest on kimchi that was flavoured with fruits like apple, oranges and lemons. If you are interested, the recipe is right here: The Ultimate Kimchi
To cook this kimchi soup, you will need:
Ingredients:
1 tbsp chopped garlic
200g Chongga kimchi [Korean]
20 medium prawns – cut away the whiskers and legs, deveined and leave the shells on
1 box of silken tofu
A handful of soaked wakame seaweed
1 egg – slightly beaten
2 stalks of spring onions – cut into short lengths
2 tbsp cooking oil
½ tbsp sesame oil
Salt, pepper and ajinomoto to taste
Method:
1. In a hot non-stick pan, pour in cooking oil and sesame oil, lightly brown the garlic, add in prawns and stir-fry till they change colour, remove to a plate for later use.
2. Add in kimchi to the same pan and stir-fry for a while. Add in tofu and pour in enough of hot water just to cover the contents. Bring this to a boil, season with salt, pepper and pinch of ajinomoto.
3. Return the prawns to the pan and make sure they are cooked thoroughly. Pour in the lightly beaten egg, sprinkle springs onions on top, cook till the egg is just set and serve.
posted by Food Trails at Monday, September 10, 2007
Braised pork and eggs are usually served with plain rice. However, ER has the fondness of using any gravy to make his noodles though~
posted by Food Trails at Monday, September 10, 2007
This was lunch that ER cooked for himself while I was busy till the early afternoon on this Friday [Sept 7, 2007]. I had gone out alone to the polyclinic in Sengkang and then traveled down to Chinatown to shop for more Japanese crockery. Happy, I got what I wanted.
I was too early when I reached Chinatown; the department store is opened only at 11.00 AM. Today, I was hopeful that I could savor the famous “niang doufu” in People’s Park Food Centre BUT, I was told they would only serve customers from 1.30 PM onwards when I approached one of the cooks just before 11.00 AM! At that time, they were so busy with preparations. Two weeks ago ER and I were here, but the stall was closed on Monday. The plus point of the stall is: the “niang doufu” is often sold out daily by 4.00 PM or so. Hence the food here is always fresh! This is our favorite stall.
posted by Food Trails at Monday, September 10, 2007
These are yummy varieties of dried mushroom for sale at a shop at Waterloo Street. These mushrooms are supposed to be delicacies and were served only during Chinese Festivals in my maternal home when I was a kid. My mother’s specialty of braised mushrooms with phoenix feet was simply delicious! They were expensive in those days. Prices are affordable now because they are readily available.
posted by Food Trails at Sunday, September 09, 2007
ER sighted this when we walked past. The shop assistant was unpacking it. Looking at this dried seafood brought back memories of my mother who liked to add some to flavour radish soup as well as lotus root soup.
posted by Food Trails at Sunday, September 09, 2007
The blanched tofu turned out to be a little bland because I did not return it to the pan and cooked it with the sauce. Anyway, I have some blanched long cabbage leaves to go with it too…a healthy dish!
posted by Food Trails at Saturday, September 08, 2007
I think I am smitten with white/porcelain crockery now. This is oyster sauce chicken placed in one of the newly bought Japanese salad bowls.
posted by Food Trails at Saturday, September 08, 2007
Preserved “Da tou cai” is very salty and needs to be soaked to reduce the salt content before use. In my maternal home, it is an ingredient commonly used in steamed fish. Braised “da tou cai” is also something that my eldest sister would cook and I love it. Not sure though, whether it is Hakka food.
posted by Food Trails at Saturday, September 08, 2007
Direct translation for “Da Tou Cai” is big head vegetable.
posted by Food Trails at Saturday, September 08, 2007
When buying pumpkin, somehow the one that has an obvious green lining right below its skin will always gain my attention and for sure I will buy a portion of it. We love it stir-fried or sometimes get to enjoy pumpkin soup when Rika has time to cook it.
posted by Food Trails at Saturday, September 08, 2007
In the process of braising, the ripe tomatoes just melted down to a thick sauce. I have used spring onions today to replace Chinese parsley.
posted by Food Trails at Saturday, September 08, 2007
ER cooked this. If you want to know how he did it...clicking the photo will link you there.
posted by Food Trails at Saturday, September 08, 2007
ER's concoction: I was busy with knitting again and ER helped to put this together for YH's lunch.
posted by Food Trails at Saturday, September 08, 2007
The above dish is bayam/Chinese spinach stir-fried with silver fish and lots of garlic. Some liquid was added in during cooking to let the little fish to release its flavour and well as to cook this vegetable to the right tenderness.
Oh yes, I was so busy with knitting that ER helped to peel the stems.
posted by Food Trails at Saturday, September 08, 2007
This is simple, healthy green bean soup that was sweetened just right. Green beans cooked to this softness is at its best, yummy! ER cooked this :)
posted by Food Trails at Saturday, September 08, 2007
Onions and sweet potato fritters made with Chinese-style batter...nice finger food.
posted by Food Trails at Thursday, September 06, 2007
While I have added chilli padi flakes at a portion of the omelette; I have completely forgotten to use julienned ginger in it.
posted by Food Trails at Monday, September 03, 2007
Boiled jade noodles tossed with dark and light soya sauces, pinch of ajinomoto, salt and a teaspoon of lard topped with fried fillets. This is a rekindled of old time memory of a simple yet delicious meal eaten when young. It would be complete to have the pork bone soup boiled for hours and garnished with spring onions to go with this.
posted by Food Trails at Monday, September 03, 2007
A home cooking enthusiast who loves to try out new dishes when ideas come along!
|
My Photo Stream
Photos uploaded since 2005 |
|
Rika's Corner
Home Cooking And Her Creative Ideas |
|
Assortment Of Recipes
My very own concoctions |
|
Rika's Handicraft
Needlework And Her Handmade Collections |
|
Foodies Lodge
Relaxing Moments |
|
Leisure Lodge
Rejoice With The Gifts Of Nature |
|
Punggol 21
A Waterfront Town |
