“Fresh vegetable salad with delicious low-fat seasoned vinegar dressing”
I am on diet recently. After a long period of festive feast, I have to go on diet and exercise. Just signed up a 1-year fitness package together with two other female colleagues. We determined we’ll stick to our plan, at least twice a week of work-out session at the gym. Eat lesser and healthier. I eat vegetable salad as a meal, sometimes.
Many say eating veggie salad will surely light, but in fact, it’s much depends on its dressing. Eating salad with full mayonnaise cream is surely not light. There are so many different kinds of salad dressing in the market. The tastier, the heavier, at large.
“The natural thirst quencher to rehydrate body, flavourful and healthily”
Cooked some healthy drinks for the hot weekend, to quench our thirst as well as reduce heatiness in the body.
Homemade version of water chestnet and sugar cane drink has its natural and smooth mouthfeel that sooths the throat wonderfully. This homemade drink is also better in taste, not too strong flavour since it’s without additional flavouring. Simply loved its mild flavour, soothing and cooling effects.
“Simply delicious and healthy vegetable dish you should always cook at home”
If you like vegetables, you’ll sure like Baby Kailan (Baby Kai Lan or known as Chinese Broccoli or Chinese Kale). I’ve came across some friends, told me that they loved this veggie, but could only eat it when dinning out. Cooking this at home was almost impossible as they often found it tasted bitter after cooked. So, they gave it up, in the end.
So, I am going to share my cooking method of this baby kailan dish, and hope it may help a little, to overcome the fear of cooking baby kailan at home, after this (smile).
“Don’t mistaken, it’s not the common Lu Mian that I’ve cooked. This is my home ‘secret’ recipe of savoury Fuzhou Noodle Dish!”
I guess most of you heard or tasted Lu Mian (卤面) which commonly sold in many hawker stores and food courts in Singapore. Lu Mian (Noodle in braised sauce) is one of the Fujian (福建) cuisine, if I am not wrong. However, I am not going to introduce recipe of Lu Mian here, my recipe is more a traditional style of similar noodle dish, with its origins from Fuzhou (福州).
“Yu Sheng, 鱼生 = 年年有余. Let’s have surplus year after year!”
Yu Sheng (Chinese raw fish salad dish) is my favourite festive dish. Last year, I have already blogged on Abalone Yu Sheng dish, and the right way to go about the topping (of each ingredient) & tossing for Lo-Hey ceremony.
I loved Yu Sheng, especially homemade kind. It’s so convenient to get the prepack ingredients in majoy supermarkets in Singapore nowadays. And even the prepacked shreded carrots & radish were sold in many supermarkets. Even raw fish was easily obtainable from wet market, Japanese stores (for raw salmon) in supermarkets, or like me, got a new type of smoke salmon slices in olive oil, specially packed for Yu Sheng dish available in major supermarkets. I got a packet from NTUC Fairprice Finest, costs about S$8, for more than 10 slices (see above pic). Taste of the smoke salmon in olive oil was great. It was not as briny taste as sual smoke salmon, but more moist with slight natural sweetness in it.
“Broccoli floret so much resembling the blossom. So, it’s named 花开富贵, simply refers to blossom brings wealth.. This is my deluxe version of broccoli with mock abalone and stewed mushroom steak (素鲍片西兰花烩扒菇).”
I blogged on this similar recipe two years ago. And, because of the 1st day of Lunar month of January, which means it was a Chu Yi (初一), that was our vegetarian day, even if it’s Chinese New Year, I cooked this dish again, for dinner on the very 1st day of CNY. However, to celebrate festive day better, I made my dishes more presentable than usual, trying to make its appearance look like restaurant standard (laughing).. Well, at least I was certain that the taste of this dish was more or less comparable, with less money spent on its ingredients.