Chinese Mixed Porridge

Ok, lately I had gone a little crazy with multigrain meals and just saw in the drama they are eating porridge and suddenly, I thought of  cooking porridge.

So, just went to cook some with the left over multi grain rice.

Ingredients:

• 1/2 cup of cooked multi grain (quinoa, millet, rice and brown rice)
• 3 dried mushrooms, cut to small pieces
• 1/4 cup pumpkin, cut to small cube
• 1 piece of Y pork, leftover from braised pork the night before (cooked with minced ginger, minced garlic and preserved beans)
• 1/4 cup of beetroot, cut to small cube
• 1/2 salted egg, cut to small pieces
• 1/2 century egg, cut to small pieces
• a handful of english spinach
• 3 cups of water
• some shredded ginger

Steps:

1. Put all ingredients except for spinach and ginger in the pressure cooker.
2. Cook on high for 10mins and lower down the fire for 20min.
3. Let the pressure cooker release pressure. Once open, stir in the spinach.
4. Served and garnish with shredded ginger.

Home made Ramen with Tonkatsu Broth

My demanding husband had requested that I prepared the nice tonkatsu ramen and after shopping for all the ingredients, finally, managed to do that.

For the broth (do note it takes a long time to prepared).

Ingredients:

• 2 pieces of pork trotters (the one with more bones, less meat, cut to small pieces)
• 1 chicken carcass
• 1 big onion, cut to half, lightly roast in the air fryer (I put it for 5mins, 200C)
• 2 spring onion, cut to half
• 1 pc of ginger, roughly 1 inch
• 4 bulbs of garlic, skin removed
• 5 litres of water

Steps:

1. Put the trotters and carcass in the pot along with 2 litres of the water.  Leave it to boil.
2. Then drain and wash the trotters and carcass. Scrap the skin and bones off those scum.
3. Then put all the balance ingredients plus the trotters and carcass in another clean pot and boil.
4. Next there are two options. You can lower down the fire and boil for 10hours. Second option, use the thermal pot. Once the water boil, leave it to boil another 20mins on low fire and move it into the thermal pot. Repeat the boil for 30mins 8hrs later and do this for 3days.
5. By the fourth day, it should be ready. If you have heavier taste bud, season with some soy sauce, otherwise, you may served it this way.

The noodle:

Ingredients:

• 400g bread flour
• 180ml water

Steps:

1. Pour the flour into the noodle maker.
2. Start the machine and add in the water.
3. Boil some salted water with oil and cook the noodle.
4. Can served with eggs, corn, endamame, flower fish cake, seaweed strips, carrot, charsiew, spring onion, etc

Healthy Energy Ball

Since I'm still breastfeeding, I'm eating non stop and like crazy (get hungry easily). However, I can't just simple snack on junks as I still want to be on diet to shed those extra weights. So, I was looking up for healthy snack and decided to try make energy balls instead. But the initial batches are super unhealthy with too much calories, fat and sugar (I need to be very careful with sugar intake).

Here it is, the healthier version.

Ingredients:

• 10 pitted dates
• 1 small piece of seaweed, shred it
• 1/4 cup of rolled oats
• 3 tablespoon of virgin coconut oil
• 1/8 cup of dried cranberries
• 1 slice of ginger, cut to really small pieces
• a handful of dried coconut flakes to coat

Steps:

1. Blend all the ingredients together with the blender. Don't need to blend till they are fine, but slightly coarse will do.
2. Chill in the fridge for at least 20mins.
3. Use the hand to scoop small amount to form into small balls and coat it with coconut flakes. Make sure you press it hard to avoid it from breaking apart.
4. Ready to serve. Do store in the fridge if not finish eating it.

Various Food

Drunken prawn with herbal soup based...




Nothing special bout the fish, it is the dip. Pickled lime with fish sauce and fried ginger with garlic..



Baked chicken with cheese filling:



Char siew tar pao for CNY eve dinner:


CNY eve dinner:

Steam Prawn

I prepared steam prawn on Sunday with egg and dong guai... taste nice.
Served with blanched kai lan and oyster sauce

Colorful Porridge

• One small handful of rice


• 4 cups of water


• 1 cups of anchovies stock


• 1 teaspoon of soy sauce


• 1 egg


• 1 pinch of salt


• 1 pinch of pepper


• 1 bunch of pak choy


• 2 cloves of chopped garlic


• 1 chopped shallot


• 1 teaspoon of oil


• 1 tablespoon of preserved radish


• 2 crabstick, cut to four


• 2 sausage, cut to half


• 2 dried mussels


• 2 pcs of dried scallop


• 2 dried chinese mushroom, sliced


• 2 slice of ginger, chopped finely


• 1 handful of wolfberries

1. Boil the rice with water, achovies stock, dried scallop, wolfberries and dried mussels.


2. After about 20mins, add in crabstick, sausage and mushroom. Boil for another 20mins


3. Saute shallot with the oil till golden and set aside.


4. Saute garlic and preserved raddish with the balance oil. Add in pak choy once the garlic is golden. Set aside.


5. Hit the egg on a bowl. Add salt, pepper and soy sauce.


6. Pour the boiling porridge on the egg. Served the fried pak choy and shallot on the porridge.

http://www.grouprecipes.com/14470/colorful-porridge.html

Grill Fish

• 1 piece of aluminium foil, bout 20cm by 10cm (fold to half)


• 1 piece of fish (size depending on how many pax served), slit some lines across the fish


• Few slices of ginger


• Some salt and pepper to marinate fish (for 5 mins)

1. Lay the ginger on the foil. Place the fish on top of the ginger.


2. Grill over 190 degree celcius for 25 mins.


3. Served with some spicy dip.

http://www.grouprecipes.com/13081/grill-fish.html

Steam Chicken with Ginger Dip

• 2 pieces of medium size chicken




• PInch of salt




• Pinch of pepper




• 3 tablespoon of minced ginger - sauce




• 1 tablespoon of sesame oil - sauce




• 2 tablespoon of sukiyaki - sauce




• 1 tablespoon of chopped onion - sauce




• 1 tablespoon of chopped garlic - sauce




• 3 cups of water for steaming

1. Marinate chicken with salt and pepper for 30mins.




2. Steam with boiling water for 15mins.




3. Mix all the ingredients for the sauce together for dip.

http://www.grouprecipes.com/12775/steam-chicken-with-ginger-dip.html