It’s about every food I’ve cooked with heart and loves
“Spaghetti with fusion cooking style that you will surely love it”
Called this recipe by listing out it’s main ingredients, I was not sure how to name this Japanese-Chinese-Western styles pasta dish. However, this recipe is rustic yet elegant.
This classic homemade dish calls for spaghetti smothered in a hearty chicken stock with a touch of Japanese Mirin. The spaghetti strands drew in the full essence of chicken stock and made it so flavourful and tasty.
“Light in calorie, big in flavour. Healthy and tasty vegetable and fungi homecooked dish”
Just came back from week-breakaway in Bali last late night (Also learned a new dish from the resort there. Shall cook and post in due). Too many things to catch up, and updating my blog is one of my priority tasks to be done!
Well, I will be cooking at home for dinner tonight. Must cook and eat home, after a week of dined-out foreign cuisine! Smile.. But I couldn’t wait till tonight to post the latest dishes I will be cooking, please allow me to share this vegetable dish I cooked for the last vegetarian day about two weeks back.
“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.
Ingredients:
1 mock abalone steak, thinly sliced
1 cup of broccoli florets (about 250g)
4 – 5 pieces of large dried Shitake mushrooms, soaked, trimmed and pat dry on clean towel
“Express Chicken Soup with Chinese Herbal Spices from Seah’s, to keep your loved ones at their best at all time!”
Some might find Chinese soup too bland for the palate. Its taste has been described as drinking “plain water”, as Chinese soup is always cooked watery (not in thick consistency), and it does not taste creamy. You may realise, Chinese soup is often taste subtle and light (smile). I love Chinese soup, so as my family!
Tonight’s not any soup recipe boiling from scratch, nor it needed long hours boiling. So, one of these great choices you may consider for express and simple soup cooking even on busy weeknights is the Seah’s herbal spice for chicken soup! Taste of this chicken soup cooked with Seah’s herbal spices was fairly good, especially for how quick it was. Unlike most instant packet spices, this won’t make you feel thirsty after taste.
“Eat more vegetables to keep you in the pink of health!”
More vegetables everyday. Mixture of different colours of vegetables with at least 2 cups of amount daily. Regular and substantial amount of vegetables intake helps me stay slim, and healthy, as far as I am concerned.
I love all kinds of vegetables, even root vegetables such as bitter gourd and white radish, or chives and celery. There is this vegetable dish where you can combine many types of vegetables together, and make it very delicious!
“Hot & Sour Soup, the home cooked version. It’s easy and palatable enough to enjoy it at home.”
Hot and Sour Soup is excellent as soup to enjoy before having your main course as its pleasant sour taste with a hint of spicy heat increases one’s appetite. Campbell brand produces canned Szechuan Hot and Sour Soup which turned out to be one of my favourite as instant solution to a quick meal which happened to me once in a blue moon. Having said that, the home cooked version of Hot and Sour Soup would still my best option. Subtly flavoured, added with abundance of ingredients in it, I certainly knew what went into my soup.
Most importantly, I wouldn’t add extra MSG in my soup. Well, I was aware that chicken broth in a way contains another form of MSG. I tried to cook this with plain water instead of chicken broth, its taste turned out way under-powering. Nope, that’s not what hot & sour soup should taste like. Unless, you would mind at all, I had to admit that certain soups would go with chicken broth, at its minimal. In any case, replace chicken broth with plain water, if you insist.
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Assorted Asian Mushrooms, Simple, Delicious & Healthy!”
Hey! Thanks to my site reader, Pei Ying, for using my recipes for cooking in her home econ lessons! I was happy to hear that, and she motivates me to think more dishes for her future home-econ classes…
“Nutritious mixed soup you can have as dinner by its own, prepared in minutes”
Many of my friends told me that they like to have soup as quick dinner especially over weekdays. To save time, and loose weight (eye-rolling), some of them cooked instant mushroom soup. How about having Chinese-style mushrooms soup this time? I boiled this soup for dinner especially when I need something light and filling. This helps to clear my body system, in a way.
Ingredients
4 leafs of Chinese cabbage, cut into 1″ to 2″ thick
½ cup of minced pork meat (about 150 gram)
2 fish cakes, thick sliced
3 dried chinese shitake mushroom, soaked and diced (to mix with minced meat)
½ cup of whole button mushroom
1 packet of fresh enoki mushroom aka golden needle mushroom (chinese translation: 金针菇) (about 100 gram), cut off the root part.
1 clove of garlic, chopped
1 thin slice of ginger
1 teaspoon of Hua Diao Wine (花雕酒)
Pinch of ground white pepper (or use liberally, if desired)
1 teaspoon of sesame oil
1 pot of water(about 5 cups of water or 1000ml)