Healthy Recipes

Came across a very useful website which shares healthy recipes categorized by your needs!!

I just wish I have some time to try out some of the dishes. Will try

http://www.xinshipu.com/%E9%A5%AE%E9%A3%9F%E5%81%A5%E5%BA%B7.html


No doubt, the one which caught my interest.

养胃吃什么

鹅胸肉粥

 

小米南瓜粥

 

山药鸡汤

南瓜山药牛肉粥

 

健脾养胃粥

 

小米银耳羹

养胃小米南瓜粥

 

猴头菇鸡汤

 

南瓜蛋黄小米粥

红糖山药泥

 

艇仔粥

 

无花果小米羹

无花果茶

 

香菇土豆丸子

 

栗子红薯排骨汤

党参麦冬五味子瘦肉汤

 

蒜香花椰菜汤

 

健康早餐美味土豆饼

葱香鸡蛋软饼

 

紫薯银耳汤

 

香菇鸡汤

Lately tummyaches have been very prone after meals....not to mention my IBS......sigh....


Enjoy!  Let's all stay healthy together!!

白木耳龙眼糖水!

Entry copied from old blog

白木耳龙眼糖水!

FEBRUARY 6, 2009 

首先，浸泡一多白木耳花(像一朵花对不对?)大约1个钟头。

让它发胀成大大朵! =D

之后，洗净，切块。

先煮滚一锅热水，然后倒进slow cooker， 大约75%满。

如果您像我一样喜欢软软的嚼劲，就以high炖3-4个钟。

然后加入冰糖，龙眼干和红枣，再炖个45分钟就行了。

喜欢的话，也可加西米路丸子(sago) 一样用水浸泡就能大大粒哦!!

很大粒吧!! 哈哈!!
哎呀! 如果人的身体的某个部位也可以轻易这样泡成大大粒，该有多好啊! 哈哈哈!

可温饮或冷饮。

清热，润肺，养颜。 =D

老公也喜欢吃。真开心!

今天的 “云云小妙厨” 就到这里! 下个星期五，晚上8点，我们再见!(Just joking haha!) 谢谢!

DIY Salmon Sashimi And Prawn salad in sesame dressing

Dearie: dear you sick, pleaseeeee leave the housework alone k...come back I do.

Me: Orh ♥♥♥ 

Soooo sweet right? But anyway, he say also no use. I will still do it. Haha. The simple ones of course...like washing dishes....I think the floor have to wait till I get better...

Time to update some food entries before I forgot about them.... Some time back I tried the Seafood Sashimi from Shokudo and I thought it tasted so good! (I requested for only salmon and prawn)

Succulent prawns and the fresh salmon sashimi!!! BUT!!

The star is actually the dressing!!! Which is the sesame dressing!!!(not yet mix in)

It is oh-so-good!!

SO! I've decided to DIY myself at home. It looks pretty easy enough.

Added tobiko myself(to the salad). :P Was really lemming for japanese food so I lugged a small box of baby octopus(Chuka lidako) to eat alongside my salad. I didnt mix into it because I thought the taste wont really match. Wasabi MUST be around to accompany my salmon from time to time. =P

All these were bought from NTUC Fineness. However I dont remember where I bought my existing Mizkan Sesame dressing from, my apologies. It looks brownish in colour. Thing to note is it has a very short expiry date, maybe few months, so make sure to finish it before it expires. It tastes great!! Has a hint of wasabi flavour too. 

Because I'm lazy, I did a rather HUGE portion of salad, which is good enough for 2 meals. I used 2 packs of salad veges, 2 boxes of salmon and prawns each and 1 box of tobiko, with generous amount of sesame dressing!!


Steps:
1) Leave the salmon and tobiko in the fridge first(the chiller section, not freezer)
2) Heat up a teaspoon of olive oil and then stir fry garlic bits to fragrant
3) After washing the prawns, toss in to stir fry
4) Meanwhile, wash the vege with clean water and TOSS THEM DRY DRY DRY!
5) Remove prawns from wok(just few minutes actually will do) and let to COOL
6) After cooling, add vege and prawns together in a salad bowl and drench sesame dressing(amount to your liking) to mix
7) Distribute salmon slices in random and spoon some sesame dressing over them (Note: Do not overly mix the salmon or salad now as the salmon may go bad faster as it's raw)
8) Drizzle with tobiko and serve!!!

Keep in the fridge(naturally) if you cant finish. And please finish it within 6-8 hours(Good enough for me, I get hungry in around 3-4hours). Very yummy and easy to prepare!!! Although yeah I reckon it's not very cheap but hell, still cheaper than the outside Japanese restaurants right? =P Recently gained weight(I think) with those mooncakes. Time to restraint abit. ALTHOUGH I know the sesame dressing is not very cholesterol healthy...but I hope the vege and salmon makes up for it. Lol. My advice is still go for Cold Storage if it's around in your neighbourhood because I always feel their food/vege is fresher, although slightly more expensive. Too bad not 1 in my neighbourhood. Lucky you ones out there.



If you're a salad lover like me, feel free to check out Smoked duck salad with mandarin oranges. 
For other recipes, here!

Sweet & Sour Prawns Recipe /Ham with Asparagus/Beef with Enoki

Old entry imported from old blog

My 1st (real) cooking experience!

FEBRUARY 3, 2010 

I’m so dead beat. Shifted home on tues and spent like 20 hours to unpack! It’s all worth it though, to finally have your own home. =)

The house is still abit messy because still left like 10% haven finished clearing. Even Vickki has not shift over yet. But probably today or tomorrow. I do miss her, when I’m free and settled down. I’m simply too busy to have time to really miss her nor my family.

I have to blog about my 1st cooking experience though. To be exact, of course it’s not the first time I cook. I’ve cooked a couple of occasions but those are only maggie mee, fried eggs, fried ham and salads. This time round is the real thing manz! We went shopping and bought the ingredients. It was a pretty spontaneous decision which dearie dreads. Hahaha.

Ta-dang!!

My Virgin Sweet and Sour prawns

I’m soOooO proud of myself. =D

At first bite, I think my pupils expanded alot. Because, I didnt expect it to be SO NICE! Lol. I must have sound BHB. Truly, I really didnt expect it to be nice AT ALL! HAHAHA. I almost cant believe how succulent the prawns turned out with the sauce perfect. =D

“娶了我..是你的福气!” I remarked. Lol.

Dearie said it’s yummy too. It made everything worthwhile. But after awhile, I think he regretted praising me because I was hao-lian-ing for the whole night. LOL.

Ham with Asparagus
Beef with Enoki

All thanks to my Toyomi deep fryer. I think it works great and doesnt make my kitchen oily at all. The former tasted great but the latter is merely so-so. I think I didnt put enough seasoning. Hey…I thought we should appreciate the real and original taste of beef mah. Anyway, it’s SO easy to cook the ham with asparagus. You dont even need seasoning. Do fry longer as asparagus need longer time than enoki to turn soft. =D

Alright. If you trust whatever I’ve said earlier, LOL, and wished to try out the dishes. The so-called recipes(because I anyhow mix one. HAHA) are below:

Sweet & Sour Prawn

Ingredients:
1 packet of shelled prawns
1 red capsicum
1 yellow capsicum
Half can of canned pineapple, drained
1 tomatoe
Garlic

Method:
1) Marinate the prawns in sesame oil, salt, pepper and corn-starch
2) Quarter the capsicum, tomatoe
3) Chop some garlic, stir fry it with little oil and capsicum till soften
4) Add prawns to stir fry awhile. Erm, till lightly pink.
5) Add sweet and sour sauce, ketchup, sugar to fry awhile
6) Add water and mix
7) Add corn-starch water to make the sauce thick
8) Add tomatoe and pineapples to simmer awhile
9) Serve with Rice

Ham with Asparagus
1) Wrap aspargus in ham and secure with toothpicks
2) Deep fry (Toyomi deep fryer-140degrees, for 7-8mins)

Beef with Enoki
1) Marinate beef in black pepper, light soy sauce
2) Wrap enoki with beef (dont wrap too little because enoki will shrink)
3) Deep fry ((Toyomi deep fryer-140degrees, for 6mins)

姜葱雪鱼/Stir-fry long beans with minced meat/Yakinuku scallops with mushrooms Recipes

My old recipes entries imported from my old blog. 

Dinner

AUGUST 26, 2010 

姜葱雪鱼

Ingredients:
Codfish
Spring Onion
Ginger
Garlic
black & white pepper
light soya sauce
sasame oil
cornstarch

Steps:
1) Marinate Codfish with salt, black pepper, white pepper, light soya sauce, cornstarch and few drops of sesame oil, for at least few hours

2) Slice ginger and chop spring onion and garlic(alittle will do) into bits and sprinkle below and on the fish.

3) Then steam it with medium fire(after water boiled la)!!

So easy right? But I’m unable to advise on the duration as that will depend on your wok used, the thickness as well as the temperature of the codfish(how long you took out from the fridge).

A piece like mine(around 10bucks from Cold Storage) and half an hour out from the fridge is perfect after steaming for 13minutes for my wok. Somehow I always feel the “hole” for my wok lid a little too big leh, always have alot of steam escaped. So, you might need to minus few from my timing if your lid has a smaller hole. Usually the normal size of codfish needs 10minutes or less.
:
:
:

The best texture or rather the texture I love best is the above; slightly flaky but not too firm. Dont like nua nua one. =)

Stir-fry long beans with minced meat

Ingredients:
long beans
minced pork meat
Ikan billis
oyster sauce (can replace with chopped 虾米 if you like but lesser amount as it’s very salty)
White pepper
Some garlic bits

Steps:
1) Marinate minced pork meat with salt, pepper, cornstarch
2) Fry the garlic bits with a little oil and then dump in the long beans to stir fry
3) Add oyster sauce and then some water(half a rice bowl) and simmer it for 8-10minutes or so, until sauce thickens
4) Soak ikan billis for 2 minutes, drained till dry and deep fry it for 3min. Put aside.
5) Throw in minced meat into wok. Stir fry together with long beans for 5minutes or so. Add a dash of sugar too. Serve
6) Sprinkle ikan billis on top.
:
:
:

Yakinuku scallops with mushrooms

Ingredients:
Scallops
mushrooms(Japanese mushrooms will be great, if not substitute with sliced canned mushrooms)
Oyster sauce
Yakinuku sauce
black pepper
light soya sauce
cornstarch
garlic

Steps:
1) Marinate scallops with black pepper, salt, light soya sauce, oyster sauce, cornstarch for at least few hours
2) Fry some garlic bits with mushrooms and yakinuku sauce. Add water and then starch water to thicken sauce. Put aside
3) Grill the scallops, add some water if too dry. Simmer for few minutes each on both sides
4) Throw in mushrooms(together with it’s sauce), stir fry together and serve

You might ask why need to fry mushrooms and scallops separately. Well, I always feel mushrooms have a heavy “mushroom” smell/taste, especially Japanese mushrooms(a must to soak them for awhile). So I fry them separately so that my scallops wont have too much of the “mushroom” smell/taste. That’s how I guess la, but I could be wrong. =P

Philips Air Fryer Recipe: Clams and mushroom cheese baked rice!! Super yummy!!! =P

I was simply hunting for ingredients to cook in all my cupboards and fridge, and finally I realized I can make this!

I have to share this recipe as well as posting it here so that I'll remember how to cook it again in future. It tastessssss SO GOOD!! I'm not kidding you! Initially Jy cooked this(she used chicken instead of clams though) and shared on her FB so I asked her for the recipe when it looks so good. And after sharing with me, she also said this one thing, "This is super nice and super easy! After you tried this, you wont even order this in restaurant anymore."

I simply thought, wow, okie it must be good. But I didnt expect it's thattttt good! I think it's even better than Swensen's! Okie, enough of the ramblings. I did alter many things from Jy's recipe because I only have canned clams and canned mushrooms at home. HAHAHA! Thank god I have Campbell's soup and some cheese slices though!

                                                                                                                                                                               

 

Ingredients: (Serves 1, male's portion)

Uncooked rice, 3/4 cup

Narcissus brand, Canned mushrooms, sliced, half a can 

New Moon brand, Canned razor clams(贵妃鲍贝), half a can

Campbell's 1/4 canned soup paste, chicken & mushroom flavour

McCormicks, ground black pepper

White pepper

Light Soy Sauce

Chesdale, herb & garlic cheese(comes in packet of slices)(2 slices)

Method:

1) Cook 3/4 cup rice in rice cooker(I'm using Philips), adding slightly more water than needed to cook it normally. Place it in a bowl once it's cooked immediately, which should be a little moist.

2) Marinate clams with 1 teaspoon of light soya sauce and lots of white pepper

3) Boil Campbell's soup(around 3 heaped tbspoons of paste) to a thick consistency. It comes up to around 70% cup of soup

4) Sliced the mushrooms and retaining some of it's mushroom water, stir-fry them with light soya sauce and black pepper. Put aside

5) Get a aluminium foil bowl(I make one from aluminium foil) that can fit into the Philips Airfryer. Pour 1/3 of the soup at the base

6) Add the rice, which should be slightly damp. Placed mushrooms on it evenly, followed by the raw clams. Pour the rest of the soup all over it. Dash some black pepper over

7) Place 2 pieces of cheese to cover the whole dish. Dash some black pepper.

8) Airfry it with Philips Airfryer at 160degrees for 9-10minutes. Not any longer. And serveeeeee~

This dish is extremely healthy as no oil/butter and salt is used throughout(altered from Jy's recipe). Well, maybe just the cheese. =D

The clams tasted great, just the right degree of chewiness and the rice is just full of flavour without being too salty and not too dry or hard. I hate hard rice. 

Love love love this!~!~ Do try out!

Alternatives and Notes:

- If you wish to replace clams with others, feel free to. Just take note for ingredients that need a longer time to get cook, for e.g, chicken, you'll need to semi-cook them before you airfry the whole dish. On the other hand, seafood which needs less time to be cooked, you can cook it in the same way as the clams.

-  The flavour of soup and type of cheese can be altered to your preference too. 

- If you need to reduce the quantity of rice because you're on a carbo diet, you can reduce to...say 1/4 cup. But if you reduce the quantity of rice, you'll need to reduce the quantity of other ingredients too as well as the quantity of soup(else the baked rice will be too "wet"). 

This is the original Chicken and Mushroom cheese baked rice recipe Jy had: You can try too!

Ingredients
(Serves 4-6)

- 1 1/2 cups uncooked rice, rinsed and drained
- Water to cook rice
- 5 garlic cloves
- 200g (white or brown) button mushrooms, sliced
- 200g chicken fillet, cubed
- 15g butter
- a few tablespoons uncooked Campbell’s cream of mushroom soup
- Shredded Mozzarella Cheese
- Shredded Cheddar Cheese (I use mild red cheddar)
- Salt & Pepper
- Parsley (garnishing)
Directions

1. In a heated wok or saucepan, melt the butter. Add the sliced mushrooms and cut chicken pieces, stir-fry for a few minutes until the surface of the chicken pieces is white.
2. Add the washed uncooked rice, salt and black pepper to taste. Stir well. Transfer contents of wok/pan to a rice cooker. Add the garlic cloves. Add water to cook rice (I use slightly more than 1 1/2 cups of water – adjust the water amount according to your cooker).
3. When the rice is cooked, portion out the rice into individual oven-safe baking dishes (or use a 20cm x 20 cm square alumnium tray) until about half the height of the dish. ( I use oven safe bowl that can fit in airfryer)
4. Spread some mushroom soup sauce ( Campbell brand) on top of the rice, and topped with a layer of shredded mozzarella and cheddar cheese.
5. Airfry it at 180degrees for 10minutes. Garnish with parsley.

Wow hers sure looked more complicated. Lol. I seldom have fresh ingredients in my fridge because I cant be sure when I have the time to cook so I dont buy and store in my freezer; for fear of them getting not fresh. So mine are usually canned food. =( But I'm still very glad that my dishes turned out nice. Of course I still love cooking fresh food too like chicken, pork and especially fish. But I think I can only cook them when I have half a day free. 

Aglio Olio with black pepper smoked duck

Aglio Olio with black pepper smoked duck

Yesterday I cooked this and I was so surprised it turned out so tasty and declious despite I lack of much fresh ingredients. I thought, it tastes quite as good as what was served outside in restaurants, and interestingly, dearie remarked out loud the same thought which I didnt say out.



These are the staple ingredients! All available from NTUC.

As I said, I lack of fresh ingredients like garlic which is essential in making aglio olio.

Awwww.......but thankfully I found replacements in my fridge; as per the above picture. Hee.

Ingredients:

Duck Chef, ready-cooked black pepper smoked duck breast

Masterfoods, garlic powder

McCormick, pure ground black pepper

JJW, fried garlic with oil

Spaghetti

Salt

Chillipadi(1 piece for portions of 2)

Method:

1) Boil the spaghetti(2 person share) in water for 15minutes with some salt and little olive oil(if you like al dente style then cook it for 10-12minutes)

2) Remove the spaghetti from the boiling water and run it under the tap(cold water), sieve the water away and put it aside

3) Remove the ready-cooked black pepper smoked duck from it's packet(after leaving it outside for around 10mins after taking out from the freezer) and seared it on pan for few minutes on both sides, flipping it time to time.

4) Sauce/juice will ooze out from the duck. Remove the duck and place it aside to cool

5) (No need oil) Use the sauce to cook the pasta, stir-frying it together with 1 tbspoon of fried garlic(without the oil), some salt, black pepper, 1 tbspoon garlic powder and the little chillipadi(halved, removed the seeds with gloves) for few minutes.

6) Slice the smoked duck. If it's still hot, use tongs to hold it. It might be cold in the middle(as we seared it when it's frozen). Place the sliced smoked duck onto aluminium foil and airfry in Philips Airfryer at 200degrees for 3-4 minutes(If you dont have Philips Airfryer, just microwave it for 1min or so)

7) Serve pasta on plate, arranged sliced duck on pasta. Both served hot.

The above recipe is mild spicy, serves 2.

FAQ

1) Why sear the smoked duck when it's frozen, because cooking will definitely be uneven(cold in the middle)

Because I defrosted the duck before searing it before(for my smoked duck salad with mandarin oranges) and it yields almost no sauce/juice. I need the sauce to cook the pasta.

2) Can I sear the frozen duck for more than a few minutes so that the inside will be hot as well?

But if this way, the outer of the duck will definitely be overcooked and will be tough. So it's better to sear it on the outside(just to get it's juice) and then later airfry/microwave it when it's sliced, to get a better texture overall. Also to warm it up to serve it together with the pasta, as it would be chilled while we cook the pasta.

Alternatives:

Fresh garlic, sliced(maybe half a cup or lesser) can be used in place of the fried garlic and garlic powder. The latter 2 is good to store in your fridge as they will not go bad so fast like fresh garlic.

Oh yes, I've gotten my Philips air fryer! Have cooked using it and it was AWESOME. Will post recipes/pictures/review soon!





Smoked Duck Salad with mandarin oranges

This entry was done long ago, just realized it's in draft instead of being published. ZzzZz.

 Yummy!!! And it's soOoOOo easy to do. =D 

Preparation time: Less than 10minutes

Original Smoked Duck Breast from Duck Chef

Italian Salad dressing from KRAFT

Mandarin Oranges from Hosen 

They're sweet and nice to eat even alone.

To be mixed together with a pack of fresh greens, available from supermarkets.


After the trauma from Antoinette..........be sure to triple wash your salad veg despite they said it's pre-washed and ready to eat.....

Here's the Black Pepper Smoked duck version!!
With that hint of spice, I think it's nicer than the original one. =)

My way of doing:

Although the smoked duck breast is ready to eat, I choose to grill it on both sides for around 2-3 minutes each, just so the duck fat(from the duck skin) will melt and it makes it even more appealing and fragrant!! The meat will still be tender. Soak up the excess oil with paper, slice it and place it on the greens. I like my greens with more flavor so I used 5 tablespoons of Italian dressing to drizzle on them. Drain dry the mandarin oranges and place it on top and you're done!!

You can always add other ingredients which you like, just remember to drain them dry before you toss them in.