Simple Cooking Ideas

Daily Easy Cooking Ideas for Busy Modern Moms

Archive for May, 2007...

Filed under Handy Tips

staranise.jpg

Star anise, star aniseed or Chinese star anise, (Chinese: ??, pinyin: b?ji?o, lit. “eight-horn”) is a spice that closely resembles anise in flavor, obtained from the star-shaped pericarp of Illicium verum, a small native evergreen tree of southwest China. The star shaped fruits are harvested just before ripening. It is widely used in Chinese cuisine, in Indian cuisine where it is a major component of garam masala, and in Indonesian cuisine. It is widely grown for commercial use in China, India, and most other countries in Asia. Star anise is an ingredient of the traditional five-spice powder of Chinese cooking. It is also one of the ingredients used to make the broth for the Vietnamese noodle soup called ph?. It is used as a spice in preperation of Biryani in Andhra Pradesh, a south Indian State.

Star anise contains anethole, the same ingredient which gives the unrelated anise its flavor. Recently, star anise has come into use in the West as a less expensive substitute for anise in baking as well as in liquorproduction, most distinctively in the production of the liquor Galliano.

Star anise has been used in a tea as a remedy for colic and rheumatism, and the seeds are sometimes chewed after meals to aid digestion.

Comments (0) Posted by admin on Thursday, May 24th, 2007

Filed under Fish and other SeaFood recipes

The halibut or cod is delicious and fleshy when steamed. It is very rich in omega 3. The halibut is one of the largest of the saltwater flatfishes found in the Pacific. Here in Malaysia, this fish can be bought in the supermarkets. My daughter likes to steam this fish for her kids to balance their diets.

Ingredients:

2 halibut steaks or cod
2 chinese mushrooms, soaked ,clean and shredded
100 gm asparagus,rinsed and use only the tender parts
1 tablespoon ginger, shredded finely
2 tablespoon spoon soy sauce
2 tablespoon shao xing wine
2 dash sesame oil
3 tablespoon water
salt and pepper to taste

Method:

Place the fish steak on a steaming plate. Arrange the asparagus and mushrooms on the dish.
Sprinkle ginger strips on the fish. Add the sesame oil, soy sauce and the chinese wine, water, salt and pepper to taste. Put in the steamer and steam for 10 minutes on high heat or until fish is cooked . Garnish and serve.

Comments (0) Posted by admin on Thursday, May 24th, 2007

Filed under Product/Service Reviews, other

*This is a sponsored post

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Comments (0) Posted by admin on Thursday, May 24th, 2007

Filed under Handy Tips

tumeric.jpgTurmeric (Curcuma longa) is a member of the ginger family, Zingiberaceae. It’s also called tumeric or kunyit in some Asian countries. Its dried roots are ground into a deep yellow spice commonly used in curries and other South Asian cuisine. Its active ingredient is curcumin and it has an earthy, bitter, peppery flavor.  Sangli, a town in the southern part of the Indian state of Maharashtra, is the largest and most important trading centre for turmeric in Asia or perhaps in the entire world.

Turmeric has found application in canned beverages, baked products, dairy products, ice cream, yogurt, yellow cakes, biscuits, popcorn-color, sweets, cake icings, cereals, sauces, gelatins, etc. It is a significant ingredient in most commercial curry powders.

Turmeric (coded as E100 when used as a food additive) is used to protect food products from sunlight. The oleoresin is used for oil-containing products. The curcumin/polysorbate solution or curcumin powder dissolved in alcohol is used for water containing products. Over-coloring, such as in pickles, relishes and mustard, is sometimes used to compensate for fading.

In combination with annatto (E160b), turmeric has been used to color cheeses, dry mixes, salad dressings, winter butter and margarine. Turmeric is also used to give a yellow color to some prepared mustards, canned chicken broths and other foods (often as a much cheaper replacement for saffron).

Momos (Nepali meat dumplings), a traditional dish in South Asia, are spiced with turmeric.

Comments (0) Posted by admin on Thursday, May 24th, 2007

Filed under Cakes and Pastries

Sometimes when you prefer to eat light and spongy cake which is not so rich in fat. A swiss roll sponge is easy to make. Do try this.

Ingredients:

5 eggs
150 sugar
75 gm plain flour
75 gm cornstarch
80 gm melted butter

Method:

Beat eggs and sugar in a double boiler (or a container half-submerged in bboiling water) till stiff and foamy.  Mix plain flour with cornstarch and add in slowly into the eggs.Pour the mixture into a baking tray lined with greasedproof paper and smoothen the surface.Bake in the hot oven at 200 degrees celsius for not more tha 10 min

Comments (0) Posted by admin on Thursday, May 24th, 2007

Filed under Product/Service Reviews

*This is a sponsored post

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Comments (0) Posted by admin on Thursday, May 24th, 2007

Filed under Kids Favourites

Have you ever tried serving up a pie instead of cooking a three-course meal for lunch or dinner? My elder daughter suggests a chicken pie with macaroni. Her kids love to eat it and she never have to go after them to eat their plate clean.

Ingredients:

Half a chicken
250 gm macaroni
1/2 cup grated Chedder cheese
1 egg slightly beaten
2 tablespoon butter
salt and pepper to taste

Method:

In a deep sauce pan, add enough water for the chicken and bring to a boil. Add chicken and cover pan. Simmer for 20 minutes or until meat is cooked. Add salt and pepper to taste. Remove chicken and put aside.

In another pot , boil water and add macaroni with half tablespoon salt. Boil for 10 minutes until soft. Remove and drain in a colander. Add a tea spoon butter to prevent sticking.

Grease a 9 - inch pie dish with butter. Meanwhile dice chicken meat and discard bones. To make up pie, first add a layer of macaroni, next add diced chicken and sprinkle cheese over it. Cover with marcaroni again. Sprinkle cheese on top. Add remaining butter and beaten egg on top . Bake in the hot oven for 10 minutes or until the top is brown. Before serving, pour in remaining gravy.

Comments (0) Posted by admin on Thursday, May 24th, 2007