“Cactus soup. Sounds weird as food? Not true, it’s surprising great as food, especially to be cooked in soup, trust me.”
Came across many savory dishes on Aloe Vera and loved it. When come to Cactus, it gave an impression of an over-whelming greenish taste, but it is not true! After reading some write-ups on the benefits of taking cactus, I decided to give it s try. And guess what, it is really great to have in the soup!
Not sure since when, many articles claimed that cactus has become a popular dish in many occasions since it is easy to cook. Its stem can be eaten chilled with some additions of salad dressing. It can be fried or stewed, besides cooking in the soup. But, today, I am going to focus just on soup cooking because the soup tastes a real good!read more
“Bringing homemade lunch to work on regular basis benefited much on your time and pocket.”
Changing office location to town area was a hassle by far. It was a more hectic work as new, and for one who would be swearing for having to fight through a hubbub over peak lunch hour, I might end up skipping lunch or having just some fast food meals. Hence, I made effort to wake up earlier to make a lunch box was wise choice. So that the lunch crowd could be avoided and still enjoying a healthy and homey lunch box. Anyway, cooking is my favourite thing to do.read more
“Warm aromatic Chrysanthemum tea to warm your hands and heart in the cold days, or a chilled glass to quench your thirst in the summer. Either way, this herbal tea is always the best drink to be enjoyed, anytime.”
Light, aromatic, and very simple, this herbal beverage makes a great accompaniment to any food, e.g. Chinese Dim Sum, stir fry, and even deep fry!
Its delicate floral aroma makes it easy to drink regularly. Chinese believes its benefits in reducing body heat as well as its contribution to clear vision. An addition of tiny ginseng root (洋参须) to Chrysanthemum tea not only doubles the cooling effect to our body system and many more nutritional values, it adds extra fragrance and flavor resulting in a herbal-inspired taste in the palate.read more
“Healthier Low Sugar Cake Choice with Oats. Check out my easy homemade recipe.”
Healthier cake as it is an oatmeal cake with low sugar added. Delicious with interesting bites and mouthfeel, and it was even fuller bites as walnut bits were an addition to it.
[Ingredients Value] Oatmeal:
Oatmeal usually refers to coarsely ground oat groats or oat porridge. There are many types of oats e.g. old-fashioned rolled oats, quick oats, and steel-cut oats. Old fashioned rolled oats are whole oats rolled into flat flakes, and then steamed and lightly toasted; Quick oats made the same way but cut into smaller pieces to cook faster, whilst steel-cut oats are whole raw oats cut into smaller chunks which take longer to prepare. As for instant oats, they are finer and thinner pieces, but usually with addition of salt, sweetener and other flavouring to make it consumable almost instantly.read more
“Low-caloric vegetarian Konjac-squids cooked with vegetarian Sambal Chili, delicious taste and interesting biting from this nutritious vegetarian health food.”
Yesterday was Chu Yi (初一), the 1st day of Lunar month of May. Of course, we had vegetarian meal for dinner for the whole family.
I bought the vegetarian squid slices which packaged into a nice plastic box. With the cross pattern on one side of the mock squid, it looks almost similar to the real squid slices.
[Ingredient Value] Konjac:
Beautiful flowery slices when cooked, these mock squids were made from a super low caloric and highly nutritious plant, and this jelly-like health food is called Konjac, in Chinese, 蒟蒻 (Pronounced as: Jǔ Ruò). I got the Konjac-squids from NTUC Fairprice (*Chilled compartment where you may find fish balls related products).read more
“A traditional soy sauce and condiments shop in Hong Kong”
Many people told me that soy sauce made in Hong Kong is so much tastier than from any other places. My mum had reminded me to get a large bottle for her, but I ended up with arms full of large bottles of different sauces flew back to Singapore, because I found this place.. Kowloon Soy Co (九龍醬園).
In fact, this place was again recommended by Mr. Cai Lan in his recent food show, 蔡瀾品味. I was eager to check out this place. So, we planned it such a way that we could have some good food for lunch around (上環, Sheung Wan/ 中環, Central), at the same time, visit the shop within the same vicinity.read more
It’s about every food I’ve cooked with heart and loves