Simple Cooking Ideas

My daughter, Jane and her husband whose wedding anniversary is around the corner, I would like
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Here is a simple dish of omelette for the busy mothers who just arrive home from work and wondering what to cook for dinner. Prawns which have been shelled and deveined and store in the freezer can defrost in the cool area in the fridge before you go to bed on the previous night. You can use medium or small prawns. They can stir-fry with green vegetables to add an extra dish on the table. This is the favourite dish for the kids.

Ingredients:

100 gm prawns, shelled and deveined
4 eggs
salt and pepper to taste
2 tablespoon butter

Method:

Break eggs into a mixing bowl and add salt and pepper to taste. Beat eggs with fork until frothy. Heat 1 teaspoon butter in a non-stick pan, fry the prawns until cooked. Dish out and put aside. Add the remainder of the butter and when hot add in the beaten eggs and swirl to cover pan. Fry until just set. Spread the prawns over the half of the omelette. Reduce to low heat. Fold omelette over to cover the filling. Then cook for a minute or until lightly brown on both sides. Serve immediately.

Do try this hot and spicy mutton dish. To those who like to eat spicy dish, it is just yummy to taste. Buy your mutton chops at any Supermarket and choose the mutton chops with more lean meat. Trim off excess fat and flatten chops.

Ingredients:

500 gm mutton chops
3 potatoes, cut into halves
2 tablespoon cooking oil
1/2 cup tamarind juice
5 dried chillies , soaked to soften
4 green chillies, slit and deseed
8 small shallots
1 tablespoon ginger , finely chopped
1/4 teaspoon mustard
salt to taste
Coriander leaves to garnish

Method:

Blend the dried chillies and shallots in a blender. Sieve out the liquid and put aside for later use. In a deep sauce pan, add oil, and put in the blended mixture, ginger, mustard to fry for 2 minutes. Add in potatoes, green chillies and the blended liquid and cook further 10 minutes or until potatoes are almost soft. Put in the mutton chops and tamarind juice and continue to simmer until meat is cooked and tender. Add some boiling water if gravy is too dry. Add salt to taste and garnish with chopped coriander leaves. serve hot with rice or chapptis.

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The festive season is just around the corner, this is a dish to bear in mind. It has good and expensive ingredients in it. The oysters or “ho see” in Cantonese, the black moss or “fatt choy”, sea cucumbers, dried scallops, fish maw are the expensive ingredients. The sea cucumber, you can buy the ready soaked and cleaned type in the wet market. This is my favourite dish which I
cook every year for the Chinese New Year celebration.

Ingredients:

50 gm dried oysters
80 gm fish maw
40 gm dried cuttlefish
30 gm dried scallops
300 gm sea cucumbers
50 gm dried mushrooms
10 gm fatt choy
salt and pepper to taste
1 cup fresh chicken stock
2 tablespoon oil
1 teaspoon sesame oil
cornflour and a little water to mix

Method:

Rinse the oysters, scallop and mushrooms clean and then soak them for one hour to soften. Do not pour away the water. Keep it for the stock. Soak the cuttlefish and rub it cleaned. Heat both the oil in the pot and add all the ingredients. Saute for a few minutes and add chicken stock, the water that have soaked the ingredients, sauces and seasoning. Bring to a boil and simmer for 10 minutes. Thicken sauce with cornflour mixture. Serve with rice and 2 or 3 other dishes to accompany with it.

My neighbour saw an elliptical machine in my house which I bought for my daughter. My neighbour was so impressed with the machine that I told him to take a look at Nordic Track for some elliptical machines offering at low prices. The NordicTrack SpaceSaver Elliptical attracted him most and he immediately ordered it online.This model is the first elliptical to have Stride Select Technology and can adjust stride length so that you can work at different muscle groups for a quick weight loss. After you have completed your workout, the elliptical can be folded to save room space.

In Contonese cooking, rice wine is often added to steamed dishes or stir-fries to enhance flavours. For a change you can use beer instead of rice wine for steaming fish and I add “kei chee” to deflect any bitterness of the beer, as kei chee is sweet. Do try this dish.

Ingredients:

2 pieces cod fish
1 tablespoon kei chee
1 tablespoon ginger strips, finely cut
Half can Calsberg beer
salt and pepper to taste
1 teaspoon sesame oil
1 tablespoon cooking oil
Some parsley to garnish

Method:

Place cod fillet on a steaming dish. Add in Kei chee, ginger strips, beer, oil, salt and pepper to taste. Put in a steamer and steam for !5 minutes on high heat. Garnish with parsley and serve immediately.