Simple Cooking Ideas

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After the holidays, it is back to school time again. It is difficult to get the kids up to the momentum again. As parents, I am sure you feel kind of a drag too. Well, what if you can make it fun for the kids? Instead of buying the usual school items where kids associated with boring lessons, why not have their favorite Disney characters and personalized with their names on it? Identity Direct offers a huge range of personalized school items your kids will love. Kids love to see their names on their belongings, and you can be sure they will bring them home everyday!

When you buy eggplant, choose firm eggplant that is free of bruises. Tan patches indicates

decay. If you press the skin with your thumb, it will spring back to show freshness. A

good eggplant should feel heavy, A light one maybe tough. An eggplant stores in room

temperatures will only keeps a few days but if stores in the refrigerator will keep one

week or so. Below is a vegetarian simple dish of eggplant cook in half an hour.

Ingredients:

500 gm eggplants, cut into 2 cm cubes
2 tablespoon cooking oil
2 tablespoon minced garlic
1 tablespoon chopped ginger
1 tablespoon hot beanpaste
1/2 cup vegetable stock
1/4 cup chinese rice wine
1 tablespoon rice vinegar
1 tablespoon tomato sauce
1 tablespoon brown sugar
2 tablespoon soy sauce
1 teaspoon cornflour mix with 1 tablespoon water
1 tablespoon chopped small onion

Method:

Heat a wok until very hot, add 2 tablespoon oil and stir-fry the eggplant for about 4

minutes to brown a little. Remove and put on a dish. Add the remaining oil and when

hot,fry ginger and garlic and bean paste for 30 seconds. Add the stock, rice wine, rice

vine, tomato sauce, sugar and soy sauce, and stir for 1 minute. Thicken the gravy with

cornflour mixture. Return the eggplant to the wok and continue to cook through for about 3

minutes. Add the spring onion and serve hot.

The internet is the greatest invention since sliced bread. Well, I mean, really, where else can you get cashback WITHOUT spending? Yes, get paid without spending a dime. You thought I am kidding? This is exactly one of the benefits CashBackToYou.co.uk offers for its members. Check out their Freebies with Cashback deals. In order to enjoy the cashback, all you need to do is to sign up as a member. Signing up is free… no, better than free, you will be paid 5GBP just for signing up! There are a total of 1200++ shops in their network and these shops pay you each time you buy from them. If you love food like I do, check out their Food and Drink Cashback deals. Get cashback enjoying the food you love!

Earlier I have given a dish of pumpkin stir-fry with shrimps and now i use pork meat and a few cashew nut to spread on top of dish. Pumpkins are orange because they contain massive amounts of lutein, alpha- and beta-carotene. These nutrients turn to vitamin A in the body. The versatile pumpkin has many ways to cook. It can be eaten mash or make into soup or sweet pudding.

Ingredients:

500 gm pumpkin, cut into 2 cm cubes
300 gm lean pork, cut into strips
80 ml chicken stock
½ cup cashew nuts, fried in oil
1 tablespoon soy sauce
salt and pepper to taste
1 teaspoon cornflour mixed with 1 tablespoon water
1 tablespoon grated ginger
2-3 tablespoon cooking oil

Method:

Heat a wok until is hot, add 2 tablespoon oil to fry cashews for one or two minutes or until brown . Drain on absorbent paper. Reheat the wok and add the remainder one tablespoon oil. Swirl to coat and stir-fry the pork strips until lightly brown. Put aside and add ginger to fry awhile, add pumpkin and stir-fry for 3 minutes. Put in the chicken stock and bring to boil. Lower heat and simmer until tender. Add soy sauce, pepper ans salt to taste. Add cornflour mixture to thicken. Serve with rice.

Local food order companies around my neighbourhood has a lot to learn when measured against the quality of food and professionalism of top notch food providers like UK’s Forman & Field, for instance. I’ve been to many events where food ordered from local food order companies left much to desired.

Just compare our local counterpart’s food selection like plain fried rice, noodles, fish-balls, soggy chips or oily fried chicken wings to Forman & Field’s exquisite menu items - wild scotch salmon, Alderton hams, Irish stew dumpling, pork lemon caserolles and more. There is simply no comparison.

I wish food order companies in my neighbourhood would someday reach the calibre of Forman & Field’s quality and fine food selection. And add more value services like supplying fresh meat or produce, gift hampers, picnic hampers and more.

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My desktop computer sits on top of a cheap and small computer table. The keyboard and mouse occupies most of the frontal space of the table, there’s barely room for anything else. This is sadly, my current working space.

It’s definitely time for a major makeover and a new desk. When the time comes, I hope I could get my hands on an executive desks that looks something like this *drool* :

This is a stunning executive desks design by JazzyExpo.com. Along with those matching bookcase shelf extensions and under-table cabinets, this is how I want my ideal work space at home to look like. Right now, I could only imagine how much pleasurable it would be working in such a beautiful setup.

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Halibut fish fillet can be bought in the supermarkets. Halibut is rich in Vitamin A and omega 3 oil. Do encourage the kids to eat. Here’s an easy recipe:

Ingredients:

2 small slices halibut
3 thin slices fresh ginger, cut into thin strips
1 soaked Chinese mushroom, cleaned and cut to thin strips
2 tablespoon shredded Szechuan cabbage
1 spring onion, cut slantly, about 1-inch length
1 tablespoon cooked lean pork, shredded
salt, pepper and sugar to taste
a pinch of MSG
1 tablespoon soya sauce
1 teaspoon cornflour with 1 tablespoon water to mix
1 tablespoon pasley to garnish

Method:

Place the trimmed halibut ready on the plate. Add the shredded cabbage,pork,ginger strips and the rest of the ingredients in a bowl. Mix well together and heap on to the halibut slices. Steam for about 15 minutes. Garnish with pasley and serve hot.