Friday, 24 April 2015

Corn and Carrot Soup

My girl requested for ABC which is her favourite soup but unfortunately this blur mommy forgotten to buy potato so she has to make do with Corn and Carrot Soup.

I have nearly forgotten that I owned a Thermos pot.  Finally brought it out and put to good use once again.  This is a good utensil to own especially when you are a working mom.  I used to prepare porridge for my kids using a smaller pot as well.  Really easy.  Just prepare this before I leave to pick kids up and when we are back, the porridge is ready.

Well the corn and carrot still shine and this is so easy to make.  This time I used pig tail bone and it turned out to be really good.



What you need:

2 corn 
2 med sized carrot
400g pig tail bone
Water

Method:

Blanched pig tail bone.

Add all ingredients into a pot of boiling water.  I filled it up to 3/4 full.

Bring to a brisk boil and lower to medium heat.  Let it boil for 2 hours.  

Put the pot in to the outer thermos pot and let it sit for another 2 - 4 hours.

Before serve, I usually bring it to a boil again.

Season with soya sauce or salt before serving.




Cheers





Tuesday, 7 April 2015

Salmon Patties

I guess Salmon season is on and it is on sales everywhere.   My kids love fish especially my son but for me, I don't really love cooking fish unless it is steam.  Even though I have a heavy duty cooking hood, I still dislike the odour it leaves behind.

I need to diffuse essential oil every time I am done.

Then I realized that we had never had Salmon Patties before and bingo.  A quick easy meal for just the 3 of us.






What you need:

1 3/4 cup salmon flakes
1/2 med sized onion, diced finely
1/4 cup flour
1/4 cup cornmeal
1 egg
Salt and pepper for seasoning

Method:

Cook salmon and flake it with a fork.

Mix all ingredients together and blend well.

Add a little oil on a heated pan.

Form into patties and fry until golden brown.

Turn the other side and do same.





Sunday, 5 April 2015

Char Siew 叉燒 (with Hoisin) **

We love Char Siew and I had experimented making them numerous times at home.   Some of the recipe came out bland, some came out dry and some came out just missing that X factor.

I used Food Canon's recipe some time back and it was closed to the X factor.  Even my fussy dad liked it.  I also concluded that I cannot stick to my lean meat belief when making char siew.  

So this weekend, I made a trip to the wet market with my specification.  Of course my regular butcher was looking at me with "are you sure" expression when I asked for a fatty piece.  

Overall, I think I am pretty happy with this result.  Though it should be charred further but I think this is just as good as charred bits are not really healthy for consumption.

Also I didn't dye it as I am not keen on colouring my meat red.  Of course, I had gotten feedback that isn't char siew red?   Well, at the end of the day, this is home made and I will try my best to keep it closer to my heart and that is cooking healthy food for my family.



Verdict: Thanks for this wonderful recipe.  This is definitely a keeper.  The meat turned out tender and the taste is wonderful.  

What you need:


Marinate/Sauce

1 kg fatty meat
1 tsp salt
1 tsp sesame oil
1 tsp dark soy sauce
1 tsp white pepper
2 tbsp honey
2 tbsp sugar
2 tbsp Hoisin sauce
1 tbsp Chinese wine or liquor
1 tsp 5-spice powder

To cook add:

2 tbsp oil
250ml water or more

Method

Marinate meat overnight.

Add oil to heated wok.

Sear pork and after 5 minutes, add all ingredients into the wok and simmer for 45 minutes or till the pork is tender enough.

Remove most of the sauce.

Glaze meat with honey and caramelise the meat in medium heat. 

After the Char Siew is done, glaze with some honey.