Yes, it was laksa, again. I knew I had already posted laksa in the Low-Fat Singapore Laksa recipe, but this laksa recipe was more like a review of the ‘All-in-One curry laksa paste pack’.
My mother, who loved curry laksa, recommended this laksa paste of Prima Taste brand. With good reference, I did not hesitate to pay $5.75 for a pack of laksa paste.
This laksa pack comes with coconut milk in powder form. Other than the laksa paste and coconut milk, it also includes sambal chili (chili paste), and dried coriander leaves for garnishing. This makes laksa-making process an easy one. Hassle-free, and most suitable for quick home-cooking.
“Delicate homemade white sauce in the faster recipe”
Remember I used to go Clarke Quay with my close female friends for dinner quite often, for a dinner gathering or before hitting to the high spots on Friday nights. We liked to dine in the French restaurants for their delicious spaghetti or pasta meal.
Nowadays, I do not dine out so often. I do home-cooking, home-cooked spaghetti, with my home-made spaghetti white sauce.
There is always better to cook at home than dine-out, spend at lower cost to get better quality food (Of course, it’s without crew services, and you have to wash your own utensils after cooked and plates after meal!). I added prawns to my ham and mushroom spaghetti.
“Assorted Curry Vegetables, one of my favourite vegetarian dishes.”
Today is vegetarian day. First day of August, happens to be also the first day of lunar month of July this year. Chinese Lunar July is being referred as “hungry ghost month”. Chinese/ Asian also called it “seventh month”.
I remembered when I was in my teens, my mummy told us (siblings) not to go out in the night of “seventh month”. She won’t allow us to outing after 7pm. My mum believed that souls will be wandering around the street during the whole month of Lunar July, especially 14th of Lunar July, which is the actual day of “Ghost Festival”. The gate of hell will be opened to release all ghosts where many Buddhists would prepare ritualistic food offerings, burning incense and joss stick along the street, for the hungry ghosts. Quiet nights may look misty and feel eerieee… I am not going into this (bawling)!
“An ideal healthy light meal for your detox diet plan.”
Just feeling a little unwell with feverish body and dry throat. Chinese believed that rice congee or you called it rice porridge, might help to reduce the increased body heat (the body “heatiness”). So, I liked to cook porridge for dinner, if I found myself or my family member with symptoms of falling sick.
Most of the people would eat porridge as breakfast or supper as it was normally perceived as light meal. And, it could be digested easily, as compared to solid food such as rice.
“Home-cooked Ee-Fu Noodles is irresistibly delicious”
Braised Ee-Fu Noodles is a popular noodle dish in Cantonese cuisine which you may find it almost in every Chinese restaurant in Asia (e.g. Hong Kong, Singapore, China and etc) or overseas Chinatown (I ate this at Chinatown in San Francisco), for casual dining or during special occasions like birthday celebration (especially old folk’s) as Ee-Fu Noodles symbolizes longevity. Ee-Fu Noodles usually braised with dark soy sauce, especially in Singapore and Malaysia. The taste of Ee-Fu noodles is marvelous with its aroma and interesting chewy texture in the palate!
This morning, I used my slow cooker to braise a leaned pork dish (a lower-fat version using lean meat), before I left for work. Just put in all the ingredients and seasoning, set fire to low. By the time I reached home in the evening, the aroma of braised meat filled the entire house when I opened the wooden door.
I like to use my slow cooker. It makes cooking much simpler, tastier, healthier (with lean meat) and less hassle!
Using a slow cooker to braise the meat, you won’t need to spare your precious time looking after the stove for a dish which requires long cooking time. No worries, your dish will not loose the moisture as long as set cooker to auto shift/ low, even turn it on as long as 10 hours! In fact, this recipe I have, is more like a soupy kind of braising method than the thick gravy type.