Simple Cooking Ideas

Grape enzyme is delicious to drink. The method of preparing grape ezyame is the same as the other enzyme as I have mentioned earlier. Befor you start, you must soak the grapes and lemons to clean and rub each of them with salt. Rinse and put aside to dry. Clean and dry all utensils and containers in the sun. For those who can spare some time, do dry this delicious enzyme.

Ingredients:

1 kg grapes (red globe)
3 lemons
1 1/2 packets brown sugar (pean tong)

Method:

Soak the grapes and the lemons, rub them clean, rinse and dry them properly. Break the sugar candy into small pieces and put a side. Using the cutting board slice the lemon and cut the grapes into halves. Arrange the first layer of grapes in a bottle. Add the sugar, follow by the next layer of lemon slices, then sugar, follow by the grapes and ending the top layer with sugar. The enzyme will be ready in 2 to 3 weeks. Sieve out the enzyme and pour into a bottle. Keep the enzyme drink in the refrigerator.

Mustard heart is ‘kai choy tam’ in Cantonese. Eat more green leafy vegetables to boost your health and also detoxify your body. This dish is very simple to prepare and delicious too. You can include this dish occasionally as scallops are expensive. You can buy small ones or big scallops for this dish.

Ingredients: 4 persons

500gm mustard heart
50 gm scallops (kong yee chee), soaked and clean
1 tablespoon soya sauce
1 teaspoon cornflour with alittle water to mix.
1 tablespon Sesame oil
1 tablespoon fried onion oil (oil which have fried with onion)

Method:

Blanch mustard heart in boiling water and put on a serving dish. Steam the scallop for half an hour and spread the scallop on top of the vegetable. Heat a wok and put fried onion oil. Mix cornflour with water and steamed scallop water. Add soya sauce, sesame oil and dash of pepper and salt to taste. Simmer till thick. Pour the sauce on top of the dish and serve.

Kids will like to eat this simple cheese cake. It is easy to prepare. You can also let the kids to help around too. This will keep them busy during the weekend or school holidays when there are no tuition classes. The kids can help to break the cream crackers finely.

Ingredients:

1 cup cream cracker crumbs
1/4 cup melted butter
1/4 cup castor sugar
1 tablespoon unflavoured gelatine
1/4 cup water to mix
3/4 cup milk
1/2 cup sugar
1/4 cup lemon juice
8 oz. softened cream cheese
1 cup whipping cream
some strawberries cut into halves

Method:

Put cream cracker in a plastic bag and roll over with wooden roller to break them up into crumbs. Combine crumbs, sugar and butter. Press them onto a 9- inch spring form pan. Soften gelatine in water and stir over low heat until dissolved. In an electric mixer, blend cream cheese, sugar and gelatine untill well mix. Chill until slightly thickened. Fold in the whipped cream and pour all the mixed ingredients over crust. Chill until firm. Decorate with strawberries before serving.

This an orange enzyme DIY recipe with lemon and brown sugar candy. You can use the medium size Holick bottle for this recipe. It is important to keep all utensils clean and dry. The enzyme will be ready in 2 to 3 weeks.

Ingredients:

5 oranges
2 lemons
1 packet pean tong ( brown pieces sugar)

Method:

Soak oranges and lemons and rub them clean with some salt. Rinse clean and dry completely. Slice oranges and lemons and arrange in the bottle alternately with orange, sugar, lemon, repeat and ending with sugar. After finish, close the cap tightly and wait for fermentation period for about 3 weeks.

Sieve the fruits and pour the juice into a bottle through the funnel. Store the juice in the refrigerator. Drink the enzyme in the morning and afternoon.This an orange enzyme DIY recipe with lemon and brown sugar candy. You can use the medium size Holick bottle for this recipe. It is important to keep all utensils clean and dry. The enzyme will be ready in 2 to 3 weeks.

Ingredients:

5 oranges
2 lemons
1 packet pean tong ( brown pieces sugar)

Method:

Soak oranges and lemons and rub them clean with some salt. Rinse clean and dry completely. Slice oranges and lemons and arrange in the bottle alternately with orange, sugar, lemon, repeat and ending with sugar. After finish, close the cap tightly and wait for fermentation period for about 3 weeks.

Sieve the fruits and pour the juice into a bottle through the funnel. Store the juice in the refrigerator. Drink the enzyme in the morning and afternoon.

Recently, my youngest sister show me how to prepare dragon fruit enzyme. This enzyme is sold in organic shops and grocery stalls too. It is quite expensive per bottle. Red dragon fruit is just my favourate enzyme and the colour is just beautiful and delicious to taste with a tinge of alcohol. Enzyme can improve our immune system and protect out cells from free radical damage. You can try other fruits like oranges and grapes too. Do try to prepare this dragon fruit enzyme at home.

Ingredients:

2 red dragon fruits
2 lemon
4 pieces pean tong (brown candy), break into 4 pieces for each bar
1 meduim Holick bottle

Method:

Soak dragon fruits and lemons in water for several hours to clean and then rinse and wipe dry. Leave them to dry completely. All the utensils used should be dried and cleaned. Then cut off the skin of dragon fruits and cut into slices and fill in the glass bottle with 1/3 full follow by sugar pieces. Then add lemon slices which have been sliced with skin on. You can repeat in the same sequence and always end with the last layer with sugar. Cover the cap tightly and leave it in a cool dry place. Shake the bottle everyday to ensure the top is immersed in liquid to prevent mold growth.

The enzyme should be ready in two to three weeks. Sieve the fruits and pour the juice into a bottle through a funnel. Store the enzyme in the fridge to slow down fermentation process. Drink the enzme in the morning and evening. Remind yourself, only 2 tablespoon, twice a day. For the diabetic people, just drink 2 tablespoon per day.

Do try this simple prawn dish and is easy to cook. It is just delicious to cook at home. You rinse and trim the prawns with shells and head intact and then marinate with the ingredients as mentioned.

Ingredients:

300 gm grated coconut
20 big prawns
1 stalk lemon grass. finely ground
1/2 teaspoon coriander leaves
1/2 kunyit powder
1/2 teaspoon sugar
1/2 teaspoon salt

Method:

Without adding water squeeze out the milk from the coconut. Put the milk away for later use on other recipe. keep the squeezed coconut. Season prawns with lemon grass, coriander, kunyit powder, sugar and salt. Leave aside for half an hour. Coat with the coconut and deep-fried in hot oil till cripy.

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