Hungrybear

San Lucar - Horse Racing on the Beach

2009-09-20T23:12:00.007+02:00

Sociedad Gastronomica 'El Tesoro'

2009-09-20T19:27:00.006+02:00

Simple Pan Fried Prawns

2009-08-16T02:45:00.009+02:00

Ingredients:
1. Prawns - quantity of your choice
2. Good quality sea salt according to taste
3. Oil depending on amount of prawns to be cooked
4. Squeeze of lime - optional

Cooking time: 3 minutes

1. Choose a pan/wok big enough to contain amount of prawns to be pan fried.
2. When pan/wok is hot, add oil, when oil is smoking, add prawns, spread them out in pan/wok. Leave it to cook for about a minute. Add extra oil if necessary.
3. Flip prawns over and continue cooking for about another minute or depending on sizes of prawns.
4. Do not overcook prawns. Prawns are cooked when they turned pink/red or depending on the species.
5. Remove on serving dish, sprinkle good quality sea salt and serve immediately. It's finger licking good and enjoy it as is. No dip no other seasoning required.

Note: If you do not appreciate sucking on the prawn heads and shells, do not discard. They can be used to make a stock to be used at a later date. Freeze them and use as and when required.

Hamburger

2009-08-14T02:03:00.009+02:00

This is one of the items prepared when I have friends over for BBQ.
It's a great recipe as it freezes very well.

Yield: 10 servings

Ingredients:
One onion, roughly sliced, sauteed gently without browning, add a teaspoon of thyme and a pinch of salt
2 teaspoons dried parsley flakes (optional)
4 tablespoons sour cream or plain yogurt (optional)
3 tablespoons of tomato ketchup
Salt according to taste
1/2 teaspoon coarse black pepper
3 pounds ground beef
1/4 cup finely grated cheese of your choice (optional)
One egg

Method:
1. Combine all ingredients
2. Mix gently. Over kneading will result burger into a paste.
3. Wet hands and mould burgers into desired shapes.
4. Grill or pan fry over medium heat for 4-5 minutes on each side or according to taste.

Note: Adding sour cream to hamburger mixture makes it incredibly moist.
Substitute sour cream for plain yogurt or leave out completely according to taste.

Adding tomato ketchup enhance the burgers better.

After shaping the burgers, leave it in the fridge for at least an hour before cooking.

Serve with a relish or salad of your choice.

Fried Eggs with Prawns

2009-08-09T20:18:00.008+02:00

Serves: 4
Prep time 10 mins
Cooking Time: 5 minutes

Ingredients:
1. 4 eggs
2. 10 medium sized prawns or more, peeled, cleaned and patted dry.
3. One teaspoon of warm water
4. Pinch of salt and white pepper according to taste
5. Oil for cooking according to taste

Method:

1. Break the eggs into a bowl with a pinch of salt, white pepper and a teaspoon of warm water but do not mix yet.

2. Heat a small pan/wok until almost smoking. Add three tablespoon of oil, when smoking, add a pinch of salt in work, swirl oil around, add prawns in a single layer. Do not overlap. When slightly pink, flip prawns over and remove from heat. Prawns should still be slightly raw.
Add prawns including any juice into egg mixtures.
3. Wipe wok very clean with kitchen paper towel or rinse wok.

4. When pan is smoking, add remaining oil or more according to taste. Whisk egg mixture gently with a fork. When oil is smoking, add egg mixture. Spread prawns around. Cook for about a minute or when the bottom is slightly brown. Flip eggs over and cook till eggs are just about set.

Remove and serve immediately.

Variations:

Replace the prawns with scallops, barbecued pork or onions, coriander/spring onions according to taste. For this recipe, I just want to taste the prawns and eggs.

Tip: If there is insufficient oil when frying the eggs, drizzle some oil around the edges. Turn eggs only once.

2008-12-31T18:26:00.001+01:00

God grant me the serenity to accept the things I cannot change, the courage to change the things I can and the wisdom to know the difference. For God, I need the wisdom badly. Thank you and Amen.... HB

2008-12-14T20:48:00.002+01:00

The moment you have in your heart this extraordinary thing called love and feel the depth, the delight, the ecstasy of it, you will discover that for you the world is transformed.

2008-12-13T22:47:00.001+01:00

'I am only one; but still I am one.
I cannot do everything, but still I can do something;
I will not refuse to do the something I can do' ... Helen Keller

2008-12-03T10:42:00.001+01:00

Do all things with love.

Cordoba

2008-12-01T16:51:00.037+01:00

Salmorejo con huevos y jamon
Egg plant fritters con miel
Patata bravas
Croquetas Y atun Y gambas
Grilled Mushrooms with iberico ham

Prawns with shredded patata

Lamb with pedro ximenex sauce and cous cou

Cod with mayo garlic

2008-12-01T16:04:00.001+01:00

About the only thing that comes without effort is old age.

2008-11-27T13:12:00.000+01:00

There comes a point in your life when you realize:
Who matters,
Who never did,
Who won't anymore...
And who always will.
So, don't worry about people from your past,
there's a reason why they didn't make it to your future.

Be kinder than necessary
Because everyone you meet is fighting
Some kind of battle.

2008-11-27T13:10:00.000+01:00

Remember when life's path is steep to keep your mind even.

2008-11-05T12:27:00.001+01:00

Do not worry about whether or not the sun will rise.
Be prepared to enjoy it.

Freckles, freckles and more freckles

2008-11-04T17:42:00.004+01:00

Been out in the sun a lot and inspite of applying 50+ UVA + UVB + Vitamin E sun care facial cream, freckles are growing like diamonds on my skin.

Autumn Dance 2008

2008-11-04T16:33:00.024+01:00

Patria, Hotel Sindharu

Zoco, Jerez (IWA Outing, 17th October 2008)

2008-10-22T00:34:00.007+02:00

Lo siento, mi especial amiga, Lilik, mas computer problema.

2008-10-22T00:28:00.005+02:00

You know that with every blessing, a blessing is required!

So bless anothers, by passing this on. Thank you, HB

2008-10-11T02:53:00.001+02:00

Waste of time is the most extravagant and costly of all expenses.

Sherry Golf Course, October 9th 2008

2008-10-11T02:21:00.011+02:00

Egg Plants with Yellow Bean Paste

2008-10-04T12:01:00.003+02:00

It's a novelty to find long purple egg plants here so the decision whether or not to buy does not come into the equation.

Ingredients:

1. One kilo of egg plants, rinsed, and sliced lengthwise or to desired shapes.

Ingredients 'A'

1. One teaspoon Szechuan peppercorn crushed and fried gently without oil till aromatic. (Optional)

2. Three tablespoons oil or more of your choice.

3. One garlic, two slices of fresh ginger and one shallot - roughly chopped.

4. White parts of spring onion – sliced. Set aside green parts for garnishing.

Ingredient 'B'

1. Four tablespoons of yellow bean paste or more, depending on taste

Ingredients 'C'

1. Dash of fish or light soya sauce

2. Dash of black soya sauce for colour - optional

3. Quarter cup of water

Ingredients 'D'

1. Half a tablespoon of corn/potato flour mixed with two tablespoons of water

Ingredients 'E'

1. One tablespoon of black vinegar

2. Dash of sesame oil

Garnish with toasted sesame seed - Optional

Method:

1. First of all, bring a pot of water to a boil before slicing egg plants. This is to prevent egg plants from discolouring. Height of water level is just sufficient to cover the egg plants. Determine level from the amount of egg plants to be cooked.

2. Blanch for about a minute or longer depending on thickness of cut. Do not overcook. Drain and rinse egg plants and leave in colander till they are completely cold.

3. Heat wok till smoking, add oil, and when oil is smoking, add Ingredients 'A'. Fry till aromatic. It takes less than a few seconds.

4. Add Ingredient 'B', stir for a few seconds then add the egg plants. Mix well.

5. Mix Ingredients 'C' well, and add into egg plants slowly, stirring all the time for about a minute over very high heat.

6. Add Ingredient 'D' stir gently without breaking egg plants.

7. Add Ingredients 'E' and green parts of spring onions, mix well before serving.

Note: It takes less than five minutes to cook once the egg plants are ready for cooking.

Fried fish with chilli

2008-10-02T00:02:00.004+02:00

I love fish and wouldn't mind cooking it just for myself.

Ingredients:
1. Fish of your choice, filleted, medium sized whole fish, including head and tail or cut fish in half if it's too big a slice. Wash and pat dry.
2. Four tablespoons of chilli paste of your choice or more according to taste.
3. Two slices of ginger, slice into small cubes or julienne
4. Two stalks spring onions or leek, roughly sliced

Sauce:
1. One quarter cup water
2. Pinch of sugar (optional)
3. Three tablespoons black soya sauce or mushroom sauce
4. One tablespoon light soya sauce
5. A teaspoon of fish sauce (optional)
6. Splash of Chinese wine, dry sherry or Hua Tiao Wine
7. One tablespoon sesame oil
8. Juice from quarter of a lime (optional)

Method:
1. Heat wok till hot, add about six tablespoons oil or enough oil to pan fry fish. Do not overcook fish.
2. Set fish aside on a serving plate.
3. Throw away oil but retain about two tablespoons to pan fry ginger and white parts of spring onions or white parts of leek on medium heat.
4. Add chilli paste, black/mushroom sauce, fish sauce and light soya sauce, stir around gently for about half a minute.
5. Add water and increase heat to high. When sauce has reduced with a slightly thick consistency, add fish and mix in well with the fish.
6. Splash Chinese wine, dry sherry or Hua Tiao Wine and sesame oil around fish. Mix sauce well with fish for about half a minute.
7. Plate up and squeeze lime juice over fish if preferred.

Note: Serve with hot plain rice with a side plate of sliced raw onion rings and cucumbers.

Hammam Andalusi Arabic Baths, Jerez

2008-10-01T23:12:00.007+02:00

2008-10-01T23:10:00.000+02:00

He who has health, has hope; and he who has hope, has everything.

2008-09-30T20:28:00.002+02:00

The more sand that has escaped from the hourglass of our life, the clearer we should see through it.... Jean Paul

2008-09-30T02:03:00.000+02:00

The man who pays an ounce of principle for a pound of popularity gets badly cheated.

2008-09-28T09:07:00.000+02:00

Failure is only the opportunity to more intelligently begin again.

Scotland - Aberdeen

2008-09-28T00:38:00.000+02:00

Special moments were more meaningful shared with special friends.
Pam and Bruce, once again, thank you for having us.

Puerta Real - El Chato

2008-09-28T00:18:00.000+02:00

Breakfast Meeting and Talk by Mr Robert Eldred on Spiritual Healing.
Quote:
Healing, the laying on of hands has probably been practiced for many hundreds of years in all cultures throughout the world. It is now recognised that this talent is far more widespread than previously understood and not the prerogative of a special few. Throughout the world today, many ordinary people are dedicated to helping others using healing as part of their philosophy of life.
Healing is distinguished from other therapies and practices by being non-invasive; no medicine or drugs are given, no major inroad into the body or mind is made. It is holistic by nature re-seeking the wholeness of the patient by bringing the spirit, mind and body into harmony and releasing more of one’s own built curative powers.
Unquote:

Zoco, Jerez

2008-09-27T12:15:00.010+02:00

2008-09-27T12:11:00.002+02:00

The empires of the future are empires of the mind.... Winston Churchill

Noodle Soup

2008-09-17T01:03:00.006+02:00

A package of Kung Fu instant noodles costs around S$2/- and in my opinion, it is very expensive.
It's more economical to buy a pack of plain noodles or vermicelli and use instant chicken/vegetable stock instead.
There are myriad of quick ways of cooking an easy stock to satisfy your yearning for some noodle soup.

Method A
1. In a small pot, when pot is hot, add in a tablespoon of onion oil or oil of your choice.
2. Fry two slices of ginger and two cloves of whole garlic till slightly golden.
3. Add four cups of water and bring it to a boil.
4. Add a stalk of spring onion/coriander, three spoonfuls of chicken/vegetable stock and leave it to simmer gently for about twenty minutes.
5. Add salt or more chicken/vegetable stock if necessary.
6. Bring stock to a boil before serving.

Method B
Same as above but skip step 2.

Eat it with ingredients of your choice such as prawns, fish balls, crab stick, beef slices, chicken, silken tofu, and slices of fish cake, bean sprouts and the noodles. If you like spicy food an option is to sprinkle some dried chilli powder or chilli flakes.
Optional to add tom yum or other bottled chilli sauces into the stock. Delicious with a squeeze of lime if stock is spicy.

Excellent way in using left over vegetables or meat.

2008-09-14T10:21:00.000+02:00

..... the little things are the big ones in life ......

The Rock of Gibraltar

2008-09-14T00:04:00.006+02:00

Honey Museum, Jerez

2008-09-13T23:49:00.005+02:00

2008-09-13T23:47:00.001+02:00

'We are told never to cross a bridge till we come to it, but this world is owned by men who have 'crossed' bridges' in their imagination far ahead of the crowd'.

2008-09-11T01:33:00.000+02:00

Always do your best. What you plant now, you will harvest later.

2008-09-10T13:42:00.001+02:00

'He who has done his best for his own time has lived for all times.' Johann Von Schiller

2008-09-09T17:20:00.001+02:00

If there's a way to do it better .... find it.

Pork Chop with Chillies

2008-09-09T17:11:00.002+02:00

Ingredient A:

Four pork chops, preferably with some fat. Wash and pat dry.

Ingredients B:
1. Lemon zest from half a lemon
2. Two tablespoons light soya sauce
3. One teaspoon honey
4. One teaspoon chilli flakes (or more depending on taste)
5. One teaspoon rice wine vinegar
6. One teaspoon corn flour or potato flour
7. One tablespoon garlic oil
8. One teaspoon garlic powder

Method:
1. Marinate pork chops with Ingredients 'B' overnight.
2. Bring pork chops to room temperature before cooking.
3. Heat a pan and when it is hot, add a tablespoon of oil, twirl oil around pan, lower heat to medium.
4. Spread pork chops out in the pan, cook for about a minute. Flip over and cook for about another minute or so depending on thickness of the cut.
5. Remove pan from stove and let pork chops rest for about two minutes before serving hot.

Note: Pork chops are cooked in medium heat due to chillies used in the marinate. If using high heat, it will burn the chops. Increase cooking time for thicker chops.

Grill if preferred

Pork Porridge

2008-09-04T16:00:00.005+02:00

There are times when porridge will do the trick to whet the appetite or when one is feeling poorly. It's not easy to cook rice for one and I tend to cook extra to freeze for later.
There are many ways to cook congee (porridge) and my taste differs depending on the weather. At times I like it smooth and on occasion with a bit of texture.
This is my basic recipe for porridge. Substitute chicken for pork if preferred.
Ingredients:
1. Four pieces pork chops or any lean pork of your choice. Wash, pat dry, remove fat and slice pork into thin strips. Do not discard the bones. Add two tablespoons of salt to pork mixture including the pork bones. Mix well and leave it to marinate overnight in the fridge.
2. Two bowls of cooked rice or a bowl of raw broken rice
3. Thumb of ginger lightly bruised.
4. Salt to marinate and to taste

Method:
1. Leave marinated pork at room temperature before cooking. Blanch with hot water. Rinse pork well.
2. In a pot, large enough to cook the porridge, bring water to a boil (water level about four inches above ingredients). Add rice, pork and a pinch of salt. Bring back to the boil.
3. Lower temperature, lid on, simmer till pork is slightly tender and rice grains have broken up.
4. Add bruised ginger and more water if necessary and continue to simmer till desired consistency is reached.
5. Stir and scrape bottom of pot occasionally to prevent burning.
6. Serve hot with ingredients of your choice.

2008-09-04T01:11:00.000+02:00

In the middle of difficulty lies opportunity.

Julio Iglesias' Concert

2008-09-03T13:42:00.010+02:00

Are you familiar with the songs........ How can you mend a broken heart?, Careless Whispers, Always on my mind, Right here waiting for you and The most beautiful girl?
Was so excited upon learning that Julio Iglesias would be in town to perform at the Bull Ring in Puerto that I promptly paid for my ticket.
The concert was a great success and it was absolutely wonderful to soak in the atmosphere.
He is very charismatic, with great stamina and belted out loads of oldies during the two hour session without any intermission. An excellent performer who is able to stimulate the audience to sing-a-along.

2008-09-03T13:35:00.002+02:00

'In the middle of difficulty lies opportunity.' Albert Einstein

Rota

2008-09-02T00:25:00.007+02:00

Lincoln, UK

2008-08-31T00:45:00.003+02:00

2008-08-31T00:36:00.001+02:00

Destiny is not a matter of choice. It's a matter of choice.
It is not something to be waited for, but rather something to
be achieved.

Potato Patty

2008-08-26T16:58:00.009+02:00

More patties were made on a different day.

This side dish is very versatile and a great accompanied to many main dishes. It's also tempting on its own.
To vary recipe, coat patties in whisked egg white or with bread crumbs. Delicious with added minced pork or beef into the patties too.
If using cheese, skip caramelized onions. Improvise the ingredients according to your taste.

Ingredients A
1. One medium sized potato, peeled and sliced
2. One small clove garlic, sliced (optional)
3. One teaspoon of chicken stock
4. Enough cold water to cover potato slices

Ingredients B
1. Half teaspoon caramelised onion
2. Pinch of chilli flakes
3. One shallot roughly sliced
4. Half stalk of spring onions, thinly sliced
5. One teaspoon of potato/corn flour
6. Dash of white pepper
7. Pinch of salt

Method:
1. Bring A to a boil, lower heat to medium till potato slices are tender when pierced with a fork. Drain and mash.
2. Add Ingredients B, mix well and shape however you like. Sprinkle potato/corn flour lightly on cutlets before placing in a fridge for a minimum of half an hour.
3. In a non stick pan, medium heat, add one tablespoon of oil, add cutlet, and turn over carefully when golden.

Note: Include fresh coriander and freshly sliced red chillies if available before forming patties.
Use white part of spring onion too if making more than one. I have opted just for the green part as I was making a piece.

Loofah or Ridge Gourd with Prawns

2008-08-25T00:13:00.005+02:00

I do not know what the name of this vegetable is in Mandarin but this is one of the rare vegetables that I like with some gravy as, similar to a loofah sponge, it soaks up gravy easily.

Choose lean and slender ridge gourd with 'hard' skin whereby the tips snapped off easily.

Ingredients:
1. Four pieces loofah, peel outer skin and slice in desired shapes. I prefer them in wedges.
2. Three cloves garlic, lightly bruised but kept whole
3. Six or more large prawns. Remove shells but keep the heads and tails if possible as it will enrich the gravy.
4. Add one tablespoon of chicken stock into half a cup of water.
5. One egg, lightly beaten
6. Pinch of salt and dash of white pepper
7. Three tablespoons of onion oil or oil of your choice
8. Dash of sesame oil

Method:
1. Heat wok on high heat. Add oil, and when oil is smoking, add prawns, quick stir and remove immediately. Prawns should still be slightly raw. Drain and set aside.
2. Reheat oil till smoking, add garlic and when garlic is aromatic, add vegetables, keep on stirring for about half a minute, add dash of pepper to taste and pinch of salt. Continue stirring for about another half a minute.
3. Add stock and mix well with vegetable and let it boil for between two to three minutes.
4. Add prawns and mix well for another minute.
5. Spread egg mixture over vegetable; leave it for a few second before flipping vegetables over.
6. Add a dash of sesame oil, mix well before dishing up to serve hot.

Note: If you know what is the local and Mandarin name for this vegetable, please advise. Thanks.
It takes between six to seven minutes to cook this dish.
Do not overcook lest the vegetable becomes soggy and slimy

Fried Kang Kong

2008-08-24T21:55:00.002+02:00

A vegetable dish that I cannot resist buying, if available is Water Convolvulus/Kang Kong or stir fried morning glory with belachan or shrimp paste. It is pungent, aromatic, bold and simply delicious.

It cooks in less than four minutes but the timing is crucial with good wok hei (the breath of the wok).

Main Ingredients:
1. One kilo of kang kong (pluck only the tender parts), washed in plenty of cold water and drained well.
2. Four tablespoons oil of your choice.

Ingredients A
1. One shallot, roughly sliced
2. 3 cloves garlic, lightly bruised but kept whole

Ingredients B
1. One tablespoon belachan
2. One tablespoon dried prawns
3. One teaspoon sugar
4. One red bird's eye chilli, sliced thinly (optional)
5. Two tablespoons or more of cooked chilli paste of your choice

Ingredient C
Dash of fish sauce

Method:
1. Heat a wok on HIGH heat and then add the cooking oil. When smoke emits from the wok, add ingredients A.
2. Stir quickly then add Ingredients B, continue stirring over high heat till the pungent aroma of belachan permeates the kitchen. It takes less than a minute.
3. Toss in kang kong and stir continuously till the leaves started to wilt. Add a few dashes of fish sauce and continue stirring over high heat. The colour of the vegetable should still be green.
4. Dish and serve hot immediately.

2008-08-22T22:03:00.001+02:00

'Opportunities? They are all around us ... there is power lying latent everywhere waiting for the observant eye to discover it.' Oscar

2008-08-20T23:47:00.001+02:00

Problems are only opportunities in work clothes.

2008-08-20T23:45:00.001+02:00

What force is more potent than love?

Treats

2008-08-19T00:32:00.005+02:00

Special thanks for your company, cards and presents on my special day.

1. Lilik and Margaret Mary for the lunch treat in a Chinese Restaurant in Jerez and also Margaret Mary for insisting in picking me up from the golf course.
2. Murray for a round of golf.
3. Ann, Dave, Pam, Alan and Lau Kong for gifts and dinner.
4. Ann and Dave for the invite to the BBQ.

Now do you understand why my waist line is expanding? My husband says that there are a few pounds of me that he is not legally married to!

Some of the dishes consumed over a period of three days.

Restaurante Ariante, Puerto

Provolone Cheese stuffed with mushrooms

Figs in Rum

Lemper

2008-08-18T22:31:00.001+02:00

The delectable lemper from my friend, Lilik are so precious, worth her weight in gold. Gracias carino. :))
What an innovative idea to wrap up the lemper with parchment paper since banana leaves are not available here.
No dinner for me, just two pieces to savour every single bite with eyes closed.
I love the texture and fragrance of the rice.
The enjoyment was brought to a greater height by dipping them into chilli sauce and dried scallops.
I can't wait to learn this scrumptious recipe from her.
The next hurdle is in buying glutinous rice which is about 248 Km away excluding toll charges.

2008-08-18T18:11:00.002+02:00

'Love is the immortal flow of energy that nourishes, extends
and preserves. Its eternal goal is life.' Smiley Blanton

2008-08-17T01:22:00.000+02:00

Life in abundance comes only through great love.

2008-08-15T16:07:00.001+02:00

'The cure for all the ills and wrongs, the cares, the sorrows, and
the crimes of humanity, all lie in the one word 'love'.
It is the divine vitality that everywhere produces and restores life.' Lydia Mara Child

Carmona

2008-08-13T12:14:00.003+02:00

2008-08-13T10:50:00.001+02:00

'What this power is I cannot say; all I know is that it exists and
it becomes available only when a man is in that state of mind in
which he knows exactly what he wants and is fully determined not to
quit until he finds it.' Alexander Graham Bell

2008-08-13T10:48:00.001+02:00

'The golden opportunity you are seeking is in yourself.
It is not in your environment; it is not in luck or chance,
or the help of others; it is in yourself alone.' Orson Swett Marden

2008-08-13T10:47:00.000+02:00

'Every situation, properly perceived, becomes an opportunity ...' Helen Schucman

2008-08-13T10:45:00.002+02:00

'The lure of the distant and the difficult is deceptive.
The great opportunity is where you are.' John Burroughs

Aubergines With Fermented Chilli Bean

2008-08-11T00:03:00.002+02:00

I was wondering what form of vegetables to bring over to my good friend’s house and recalled she loves aubergines too.
The inspiration in adding vinegar came from Tiantianchi and it works very well on the palate as it brings the whole dish together. Thanks Master Tiantianchi.
I did not have the requisite ingredients but improvised on the recipe. Add and substitute ingredients mentioned according to your taste. I would have liked to add more chilli paste to this dish but held back as there were two Brits sharing it.

Grilling the aubergines in the oven will yield a healthier result and also not require the volume of oil needed to deep fry the aubergines.
Pre-heat oven on grill and leave baking tray in oven before proceeding to prepare aubergines to prevent them from discolouring.

Ingredients:
1. Four large aubergines, skin removed and sliced into 'fingers'. Pre-heat grill in oven to grill aubergines till slightly golden but not totally cooked through. It is not necessary to add any oil. Turn sides occasionally.
2. Stalk of spring onions, sliced

For the sauce:
1. Four tablespoons peanut/vegetable oil
2. Three tablespoons of minced ginger
3. Four shallots or half a red onion, roughly sliced
4. Two garlic cloves, minced
5. Four tablespoons fermented chilli bean paste
6. Two tablespoons fermented bean curd
7. Two tablespoons chilli paste or according to taste
8. Two teaspoons castor sugar
9. One tablespoon oyster sauce
10. One tablespoon light soya sauce
11. Two tablespoons of Shaoxing wine/dry sherry
12. Half teaspoon of black soya sauce for colour (optional)
13. Half cup of chicken stock or water
14. One tablespoon water with half teaspoon corn flour (optional)
15. Two tablespoons of rice vinegar or vinegar of your choice (optional)
16. Dash of sesame oil
17. Few drops of chilli oil (optional)

Method:
1. Medium heat, add peanut/vegetable oil to wok, add minced ginger, garlic, onion, stir around till fragrant.
2. Add fermented chilli bean paste, fermented bean curd, chilli paste, mix well and fry for about a minute or till aromatic. Increase heat to high.
3. Add aubergines, fry mixture well for about a minute. Add light soya sauce, oyster sauce and sugar. Mix well and fry for another minute.
4. Add chicken stock/water, bring it to a boil till vegetables have softened according to taste and majority of the stock has evaporated.
5. On high heat, splash Shaoxing wine/dry sherry around edges of aubergines, mix well quickly for a few seconds, add dark sauce, vinegar and corn flour mixture if used. Mix well for a few second, add chilli oil and spring onions. Adjust seasoning according to taste.
6. Optional to add a few drops of sesame oil into wok before dishing.
7. It takes less than ten minutes to cook once the aubergines are grilled.
8. Garnish with extra spring onion and serve hot.

Note: Delicious served as an appetiser too.

Belly Pork with Garlic

2008-08-10T17:15:00.006+02:00

It's the underside of the pig and is easily available in Spain.
It's immensely popular with the Chinese community as it's a cheap cut but huge in flavour.
Choose slab or slices with extra lean meat; ¾ lean to fats but with skin on for this dish.
The skin is important to hold the pieces together.

This dish could be more complicated with the addition of cinnamon, star anise, cloves, dried mushrooms and chestnuts etc but I wanted to keep it simple as it would be easier for friends who are unaccustomed to foreign flavours. It's pointless to go out to buy certain ingredients and be left in the larder for ages.

The recipe may look long winded but it's worth the effort.
Improvise as you see fit. The main thing is to enjoy experimentation.

Ingredients:
1. Four tablespoons of peanut or vegetable oil
2. Two additional tablespoons peanut/vegetable oil to fry the spices.
3. Two kilos of belly pork rashers washed and patted dry. Slice into bite size pieces.
4. Nine or more cloves of garlic, skinned but left whole
5. Five shallots or one red onion, sliced roughly.
6. Three tablespoons of fresh minced ginger
7. Two cups chicken stock or water
8. Stalk of spring onion/coriander for the sauce, light part bruised and tied into a knot
9. Extra stalk of spring onion/coriander for garnishing
10. Two tablespoons of five-spice powder
11. Pinch of salt
12. One tablespoon caramelised black soya sauce for colouring (optional)
13. Two tablespoons of Shaoxing wine/dry sherry
14. One tablespoon water and half teaspoon of corn flour/potato flour
15. Few drops of sesame oil to finish off the dish

Marinate pork slices with following for at least an hour but best overnight:
1. Four tablespoons of mushroom or black soya sauce
2. Two tablespoons of light soya sauce
3. Dash of white pepper
4. One tablespoon of castor sugar
5. Two tablespoons of sesame oil
6. Mix well together and place in a plastic bag and keep refrigerated. Turn bag around periodically for even seasoning.

Method:
1. Bring marinated belly pork to room temperature.
2. Heat up wok/pot on high heat. When wok/pot is hot, add four tablespoons of oil and twirl oil around pot, add garlic cloves, and stir around till garlic cloves are browned. Remove and set aside.
3. In the same wok/pot, increase heat and when oil is smoking, add belly pork. Do not stir for a few seconds, giving the pork a chance to brown slightly. Flip pork over and stir on high heat for about three minutes.
4. Add chicken stock/water and stalk of spring onion/coriander, mix well with the pork. Bring to a boil. Simmer uncovered for about 45 minutes or till just slightly tender. Stir mixture occasionally.
5. Heat up a separate pan with two tablespoons of oil, when oil is hot, lower to medium heat, add minced ginger, shallots/onion and pre-fried garlic pieces. Fry gently for about a minute till aromatic.
6. Lower heat further, add five-spice powder and mix ingredients gently for about a minute. The smell will permeate the whole house. Increase heat to high, splash Shaoxing wine/dry sherry in pan, stir well and spoon half a ladle of sauce from the pot of simmering pork. Add salt, mix well and pour mixture back into the pot of simmering pork
7. Continue cooking pork till pork pieces are tender according to taste.
8. Add caramelised black soya sauce and corn flour mixture. Stir well.
9. Before serving, add extra sesame oil and garnish with spring onion slices.
10. This dish tastes better overnight and freezes very well.

Note: Do not throw away the sauce. It freezes very well. Use the package of saved sauce for a different batch or in any other braising meat dishes.

2008-08-10T10:04:00.001+02:00

'Success doesn't come to you ... you go to it.' Marya Collins

Gardening Update

2008-08-09T10:41:00.016+02:00

Impeccable timing to share my little garden of joy on the 43rd birthday of Singapore.
MAJULAH SINGAPURA.

Can you spot the bee?
Garlic Plant

Chocolate Mint and Sage

Pollination of Thai Basil

Mosquito Plant

2008-08-09T00:30:00.004+02:00

What I do today is important because I am paying a day of my life for it.
The accomplishment must be worthwhile because the price is high.

.....
Happy National Day Singapore.

2008-08-07T21:51:00.001+02:00

‘Each time you are honest and conduct yourself with honesty, a success force will drive you toward greater success.
Each time you lie, even with a little white lie, there are strong forces pushing you toward failure.’ …Joseph Sugarman

2008-08-07T00:28:00.001+02:00

‘The great successful men of the world have used their imagination … they think ahead and create their mental picture in all its details, filling in here, adding a little there, altering this a bit and that a bit, but steadily building – steadily building’ Robert Coller

2008-08-05T00:15:00.001+02:00

'Choose the way of life.
Choose the way of love.
Choose the way of caring .... the way of goodness.
It's up to you.
It's your choice.' Leo Buscagua

Farewell to The D'Ambrosio family

2008-08-04T23:23:00.009+02:00

A potluck luncheon was held immediately after church service to bid farewell to The D'Ambrosio family.
Friends come in to our lives for a reason and for a season. It is sad to see yet another beautiful family leaving the area.
We do not know what God has in store for us but by obeying God's Will, we shall be looked after.
The D'Amrosio’s are a close knitted family who pray together and stay together. That in itself is how a Christian family should set as an example for others to emulate.

There is insufficient memory to send all the photographs via email thus I am posting them in my blog.

Theresa and Tony, enjoy the memory and bon voyage. May God guide you and your family always.
God bless!

Prawns with Garlic

2008-08-04T00:52:00.001+02:00

The best way of cooking prawns for HBH is shelled, de-veined and easy to eat.

Ingredients:
1. Ten large fresh prawns, shelled and de-veined, washed and patted dry.
Mix one teaspoon of corn flour on prawns just before cooking.
2. One stalk of spring onion, sliced
3. Three or four cloves garlic, skinned but kept whole
4. Dash of sesame oil

Method:
1. In two tablespoons of oil, brown whole garlic cloves on medium heat, set aside.
2. Using the same pan, on medium heat, spread prawns out, give them a few seconds before flipping them over. Turn over to cook on all sides.
3. Add spring onions, browned garlic cloves and dash of sesame oil.
Mix well and serve immediately.
It takes less than two minutes to cook this dish. Do not overcook prawns.

Note:
1. I didn't add any seasonings as the prawns were very fresh. Enjoy their natural taste.
2. Freeze prawn shells and heads for future use.

2008-08-04T00:43:00.002+02:00

You cannot do wrong without suffering wrong.

2008-08-03T17:13:00.001+02:00

'Whatever our creed, we feel that no good deed can be any possibility go unrewarded, no evil deed unpunished.' Orison Swett Madden

Roast Pork

2008-08-02T23:48:00.005+02:00

Seasoning with szechuan peppercorn, 5-spiced powder and salt without scoring.

................

A whole slab of belly pork is not easily available where I live so the temptation to buy one was irresistible when a friend offered to take me to the only place that sells them but for which you have to be a member.

The idea of boiling the pork first is from Ah Pui of Makansutra.

Ingredients:
1. Slab of Belly Pork (choose one with good combinations of lean and fat)
2. Good quality salt (amount depending on size of pork)

Method:
1. Blanch belly pork in boiling water.
2. Bring a pot of cold water to a boil, add pork, ensuring it is immersed completely in water. You may need a plate to hold the pork down in the pot.
3. Boil for between fifteen and 20 minutes (depending on size of pork)
4. Remove pork carefully onto a flat surface.
5. Stab skin with a fork. Literally on every part of the skin. Do not be afraid of overdoing it. Just do it. This is very important as it helps the skin to blister without the need for over salting it.
6. Rub good quality salt on the skin and on all sides.
7. Score skin for easy slicing (optional)
8. Rest pork on a flat rack for a minimum of an hour at room temperature.
9. Pre-heat oven to very hot and roast, skin side up, on centre rack of the oven for between 30 and 45 minutes.
10. Check pork after about 30 minutes as you may need to adjust the temperature. Rotate the pork if necessary for even blistering and golden browning.
11. Rest pork for about ten minutes before slicing.

Note:
1. Ah Pui's version of boiling the pork first makes it extremely easy and therapeutic when it comes to stabbing the skin.
2. If you have done a good job in stabbing the skin with a fork, not much salt is required.
3. Sometimes I rub a mixture of 5-spice powder and freshly ground white pepper on all areas of the pork EXCEPT the skin.
4. You can actually hear the beautiful crackling sound emitting from the oven

Blueberry Muffins

2008-08-02T12:48:00.004+02:00

Recipe extracted from Women's Weekly Healthy Heart Cookbook.

Preparation Time: 10 minutes
Cooking Time: 20 minutes

Make 12 muffins
Per muffin 0.5g fat; 545KJ

Ingredients:
1. Cooking-oil spray
2. One cup white self raising flour (150g)
3. One cup wholemeal self raising flour (160g)
4. 1/2 cup firmly packed brown sugar (100g)
5. One cup fresh or frozen blueberries (150g)
6. Two egg-whites, beaten lightly
7. 1/3 cup prepared apple sauce (80ml)
8. 1/4 cup skim milk (180ml)

Method:
1. Lightly coat a 12-hole muffin pan (1/3 cup capacity) with cooking-oil spray.
2. Sift flours into a large bowl; stir in sugar and blueberries.
3. Stir in egg whites, sauce and milk until almost combined (do not over-mix); spoon into prepared pan.
4. Cook in a hot oven about 20 minutes or until cooked when tested.

Store: Muffins can be made a day ahead and kept in an airtight container at room temperature or frozen.

2008-08-02T09:46:00.002+02:00

'Everyone will experience the consequences of his own acts.
If his acts are right, he'll get good consequences; if they're not, he'll suffer for it.' Harry Browne

2008-08-01T16:43:00.002+02:00

I contend that dishonesty will create force that often manifests itself in other ways - ways not apparent to the outside observer. Joseph Sugarman

Salted Eggs (Kiam Neng)

2008-07-30T00:43:00.007+02:00

The non-descript salted egg, yet so priceless when one lives abroad and is deprived of a product taken for granted back home.
I had never thought of making my own salted eggs as I am the only one, in the family here in Spain who eats them. The mindset was changed by the suggestion of Tiantianchi (http://www.makansutra.com/forums/singapore/profile.php?mode=viewprofile&u=9) and the willingness of Bppw (http://www.makansutra.com/forums/singapore/profile.php?mode=viewprofile&u=2461) to share his precious recipe.
I was so grateful when Bppw's wife (BppwW) sent me the recipe via private message.
Eggs with white shells are hard to come by where I live, thus I am keen to make another batch when they are available.

This recipe is so simple and fuss free.

Friends have appreciated them as much as I do when I passed some eggs over to them.

Ingredients:
1. Coarse salt (or if better Kosher salt) - 0.5 kg
2. Water - 1.5 litres
3. Grade A Fresh Eggs - 10
4. Glass Bottle large enough for the 10 eggs

Method:
1. Boil salt and water till salt is dissolved. Remove and set aside for
24 hours. (This is important as you need to cool the solution to make
sure that you don't accidentally "cook" the eggs if the solution is still
warm).
2. Strain the solution after 24 hours into the glass bottle and immerse
the eggs gently into it. Cover but leave a gap for air circulation.
3. Store in a cool place for about 21 days. (Test one egg after 18 days.
If not salty continue pickling).

Once again, Bppw and BppwW, thank you very much for sharing and I hope I have done justice to your recipe.

Note:
The quality of the yolks plays an important part in making a solid good salted egg.
The eggs used in this recipe were from corn fed chickens.
This is my fourth batch and I have said hello to the eggs each time I see them.
I am itching to have another salted egg.

Chicken and Lentil Cacciatore

2008-07-26T10:23:00.008+02:00

This recipe is from Women's Weekly, Healthy Heart Cookbook
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Serves: 4

Per serving: 17.3g fat; 1858KJ

Store: Recipe can be made a day a head and refrigerated, covered or frozen

Ingredients:
1. Cooking-oil spray
2. 8 skinless chicken thigh fillets (880g), halved
3. 1 medium brown onion (150g), chopped finely
4. 300g button mushrooms, halved
5. 1 clove garlic, crushed
6. 2 x 440g cans no-added salt tomatoes
7. 1 tablespoon no added salt tomato paste
8. 1 cup chicken stock (250 ml)
9. 1/3 cup red lentils (65g)
10. ½ cup seeded black olives (60g)
11. 1 tablespoon drained capers
12. 2 teaspoons finely chopped fresh oregano
13. 2 tablespoons finely chopped fresh parsley

Method:
1. Lightly spray large non-stick saucepan with cooking oil spray. Cook chicken until browned all over, turning occasionally. Remove from pan.
2. Add onion, mushrooms and garlic to pan; cook, stirring, until onion is soft. Add unstrained crushed tomatoes, paste, stock and lentils.
3. Return chicken to pan simmer, covered, for about 30 minutes or until chicken is tender. Stir in olives, capers, oregano and parsley.

Note: Additional herbs and carrots in photos are my own additions to the recipe.
For correct reading of Per serving: 17.3g fat; 1858KJ, please adhere strictly to the recipe given.

Aubergine with Hoi Sin Sauce

2008-07-25T00:10:00.006+02:00

It's obvious that I love aubergines, it is a great influence from mum.
Was wondering the best way to cook the balance piece in the fridge and was inspired at the sight of the bottle of Hoi Sin Sauce.

Aubergines/egg plants/brinjals soak up oil like a sponge thus I was wondering which would be the best way to remedy the problem. I decided to bake them in an oven which would also retain the texture.
There are no specific measurements as such to this recipe as I am just experimenting.

Ingredients:
1. One large aubergine, sliced thickly in rings
2. Three tablespoons of Hoi Sin Sauce
3. One tablespoon of Vegetarian/ordinary oyster sauce
4. ½ teaspoon fish sauce
5. Pinch of freshly ground mixed pepper
6. Dash of sesame oil
7. Stalk of celery including leaves, and a spring onion - roughly sliced
8. One teaspoon chilli sauce of your choice (optional)
9. Two tablespoons of onion/vegetable/olive oil
10. 1/4 cup of warm water
11. Teaspoon of potato/corn flour, mixed well with a teaspoon of water (optional)
12. Sesame seed for garnish - amount, according to taste

Method:
1. Pre-heat oven on moderate heat, place aubergines in a single layer on an oven tray. Bake uncovered for ten minutes till lightly browned. Flip over and bake for a further ten minutes or more depending on the thickness of the aubergines. Turn the oven off but leave the aubergines in to keep warm. A good idea is to leave a serving dish in the oven to warm up too.
2. Moderate heat, two tablespoons of onion/vegetable/olive oil, fry the white parts of the spring onion together with a dash of ground mixed pepper till fragrant. Lower heat, add Hoi Sin, oyster, fish and chilli sauce, and fry gently for about a minute.
3. Increase heat to medium, add water, stir and mix well. If sauce is too watery, add solution of potato/corn flour mixture. Stir well. Add dash of sesame oil. Adjust seasoning. Add celery/spring onions.
4. Dredge aubergine pieces in the sauce and place on serving dish. Pour remaining sauce over aubergines.
5. Sprinkle with sesame seeds before serving hot with plain rice.

Note:
1. Pre-heat oven first BEFORE slicing aubergines. Bake immediately without oil to prevent vegetable from discolouring.
2. Faster way, skip Method '4', simply pour sauce over assembled aubergines

Runner Beans with Prawns

2008-07-24T23:57:00.006+02:00

Isabella doesn't mind the sight of prawn heads in a dish and it would be a shame, in my opinion, to discard the prawn heads as they add an additional dimension to a dish.
Since I didn't cook her an aubergine dish this was what I substituted.

Ingredients:
1. Half a kilo of runner beans, sliced according to your choice
2. One carrot, sliced according to your choice
3. Ten large fresh prawns, shelled, de-veined but keep the tails and heads intact
4. Half an onion, sliced
5. Four whole garlic cloves (or less, depending on preference), skinned and lightly bruised
6. One stalk of celery, sliced
7. Dash of sesame oil
8. Pinch of salt
9. 1/2 cup of chicken/vegetable stock with a teaspoon of potato/corn flour added, mix well
10. Five tablespoons of vegetable oil or oil or your choice

Method:
1. In a wok, very high heat, add oil, and when oil is smoking, add prawns. After a few seconds flip the prawns over and leave to cook for a few more seconds. Dish up and set aside.
2. In the same wok, (you may need to add more oil, depending on the amount of vegetables), reheat work to smoking, add garlic, stir quickly, add onions, stir for few seconds, and add carrots. Fry for less than a minute, add runner beans, dash of white pepper and pinch of salt.
3. Add chicken stock a bit at a time and stir fry on very high heat. When vegetables are just about done according to your taste, add juice from the prawns and prawns. Fry for less than half a minute, dish up and serve hot.

Note:
Do not overcook the prawns. Fresh prawns are very expensive in Spain and it would be a shame to over cook them.

Pork Ribs and Prawn Noodle Soup

2008-07-23T12:31:00.008+02:00

For HBH

We love prawn noodle soup so I save the prawn shells each time I use prawns for any dishes. They freeze very well. Mark the packet(s) for easier retrieval.
Shells from approximately two kilos of prawns yield a delicious soup, full of flavour and natural sweetness from the prawns.
The success of this dish is the stock, thus be patient and you will be appreciating every drop of the soup.

There are many ways to prepare this dish but this is my version.

Ingredients:
1. Ten or more large prawns, rinsed and drained on colander
2. Frozen prawn shells and heads, rinsed and drained on colander
3. One rice bowl of fresh whole small shrimps
4. Four tablespoons of dried prawns (shake in sieve to remove grit and dust but do not rinse)
5. Six pieces of medium sized soft pork ribs, blanched
6. One medium sized piece of rock sugar
7. Pinch of salt
8. Noodles of your choice
9. Bean sprouts
10. One stalk of spring onions/celery leaves, finely sliced
11. Small bunch of Water Convolvulus/Kang Kong, pluck only the tender parts (if available)
12. Two tablespoons of vegetable/onion oil
13. Three cloves of whole garlic without skin
14. One slice of ginger
13. Pinch of white pepper
14. Crispy fried shallots/caramelized onions according to taste
15. Ten cups or more of chicken stock excluding stock from cooking raw prawns

Add some liquid and scrape bottom of pot before blending
Blended prawn mixtures
Pork ribs simmering in stock

Method:
1. Put just enough water in a small pot to cover raw prawns, bring to a boil. Add raw prawns (not the small fresh shrimp), lower heat to simmer till prawns are just cooked. Reserve liquid for stock. Ladle prawns out and rinse in cold water. Remove shells and de-vein. Save prawn heads and shells to make stock.
2. Wash pork ribs, blanch with hot water, re-rinse and wash well by removing blood and impurities. Set aside.
3. Heat pot (same pot for cooking the prawn stock) on a high heat, add oil and brown ginger and garlic till slightly brown. Add prawn heads, shells, small fresh shrimp, dried prawns, pinch of salt and white pepper. Fry till slightly crispy and aromatic. Add reserved liquid for cooking raw prawns into pot and scrape bottom of pot. The slightly burnt bits enhance the flavouring for the stock.
4. Pour prawn shells mixture into blender, blend till very smooth.
5. Pour mixture back into pot and add chicken stock. Bring to a boil.
6. Add pork ribs, and once water has re-boiled, lower heat to simmer. Remove scum from the surface. Add salt and rock sugar and continue to simmer uncovered until the pork ribs are tender. The stock should be reduced by about half. Add more stock if necessary.
7. Remove pork ribs and sieve the stock. Add pork ribs back to the pot and bring it back to a boil. Adjust seasoning according to taste.

To Serve:
1. In a separate pot, scald noodles for less than ¾ of a minute, add bean sprouts and kang kong (if used) and sieve on colander immediately, divided into individual serving bowls. Top with prawns and pork ribs, then ladle the hot soup over it, garnish with spring onions/celery leaves and/or crispy fried shallots/caramelized onions and serve hot.
2. Serve with sliced fresh red chillies in light soya sauce and fried pork lard if available.
3. Quicker way of cooking, skip under 'Method Step 4' and omit pork ribs. Substitute with pork tenderloin/belly pork or do not use any meat products.

Aubergine with Dried Prawns (Hae Bee Hiam)

2008-07-21T10:36:00.004+02:00

My family loves aubergines in any form. My dear sister hand carried a bottle of the precious home cooked Hae Bee Hiam from Singapore to me in Spain. Thousand thanks, sister.

Isabella loves aubergines too and the initial plan was to cook and bring it over for her to eat after her eye operation. I was hesitant that she might be put off by the smell of belachan and dried prawns. Her first meal would be at least twelve hours after her operation. With this in mind, the indulging was mine by default. I shall cook another dish for her.

Ingredients:
1. One medium sized aubergine, both ends removed and thinly sliced lengthwise. Brush very lightly with vegetable oil immediately to prevent the aubergines from browning. A brush is obviously ideal but use your fingertips if you do not have a brush.
2. Three tablespoons or more of Hae Bee Hiam
3. Two shallots, thinly sliced
4. One stalk spring onion/coriander, thinly sliced
5. One teaspoon of belachan (Dried shrimp paste)
6. Dash of sesame oil
7. Pinch of white pepper

Method:
1. On medium heat, grill or pan fry aubergines without any additional oil till just tender. Set aside.
2. Whilst grilling/pan frying the aubergines, heat another pan on medium low heat. When pan is heated, toast belachan without any oil till aromatic. Push to side of pan.
3. In the same pan on medium heat, add a teaspoon of oil and fry the shallots very gently without browning till aromatic.
4. Lower heat to lowest possible, add Hae Bee Hiam to heat up gently, add pinch of white pepper and mix well with the belachan. Fry gently for about five minutes.
5. Arrange cooked aubergines on a plate and top with Hae Bee Hiam.
6. Sprinkle with spring onions/coriander and serve hot with plain rice.

Note:
1. It's optional to use belachan.
2. Do not overcook the Hae Bee Hiam as you are just re-heating the cooked mixture.