Thursday, 19 June 2008

Cheese and Egg Baked





Serves: One
Prep: Five minutes

Ingredients:
1. ¾ cup cheddar cheese or cheese of your choice.
2. One large egg at room temperature.
3. Unsalted butter for greasing bowl.
4. Dash of white pepper (optional)
5. Sprinkling of hot paprika (optional)

Method:
1. Pre-heat oven to 200C or 400F.
2. Grease a shallow oven proofed bowl lightly with butter.
3. Add cheese into bowl. Push cheese away to side from centre of bowl.
4. Crack egg in centre of bowl. Sprinkle some cheese on the egg.
5. Bake dish on centre shelf of oven for about five minutes.
6. Increase oven temperature to maximum for about one minute for cheese to brown or longer depending on your oven.
7. Serve immediately with crusty bread

Note:
1. Mature cheddar cheese is used in the recipe as we like strong cheese. It's easier to shred cheese directly from the fridge.
2. Delicious with a sprinkling of hot paprika when dish is cooked.
3. Do not over bake lest cheese dries up and egg yolk rock solid. You can always put it back into the oven to extend cooking period if it's not done to your taste, but nothing can be done if it is overcooked.

Wednesday, 18 June 2008

Boiled Egg And Soldiers








Serves: One
Prep: 3 minutes
Cooking: 5 minutes

Ingredients:
One or two large fresh eggs (at room temperature)
Slices of bread of your choice
Butter
Water – Enough to cover egg(s)

Method:
1. Place egg(s) in small pot to conserve energy and with enough cold water to cover them.
Bring water to a boil, and then lower to simmer and put egg(s) into the boiling water. Set timer for 4 minutes.

2. Prepare toast while egg(s) is/are cooking. Butter toast and cut into four or five strips. The strips are known as 'soldiers'.
Assemble soldiers on plate with an egg cup holder.

3. When egg(s) is/are cooked for the desired time, remove immediately and place in egg cup holder.
Cut off egg top immediately with a knife to prevent it from cooking further and serve.
Dip the soldiers into the yolk and enjoy.

Note:
Boil the eggs for a longer time if you prefer your yolk not too runny. I prefer the white cooked with runny yolk.

Monday, 16 June 2008

Visiting US? You'll need to register online next year!

Extracted from another forummer SWA/Cuddlefish

..........

Quote:

Mon, Jun 09, 2008
AFP


WASHINGTON, US - PRESIDENT George W. Bush argued on Sunday that new US regulations for nationals of US visa-waiver countries who want to visit the United States should make trips easier, and not more cumbersome.

'As to whether we have made it harder for visa-waiver countries (nationals) to come to the United States, actually not. We've made it easier,' Mr Bush said in an interview with POP TV of Slovenia, released by the White House on Sunday.

The new rules, to take effect in January, will require three days' advance registration and aim to make it more difficult for potential terrorists to enter the United States from various countries, including France, Germany, Switzerland, Britain, Belgium, Portugal, Spain, Singapore, New Zealand, Japan and Australia.

The government will ask for the same information that travellers currently fill out on the I-94 card which is handed out on the plane and turned in to customs on arrival in the United States.

That includes such information as passport number, country of residence, disclosure of communicable diseases or involvement in terror activities. Now, however, it will be requested in advance of travel.

'In other words,' Mr Bush said, 'you file your paperwork online before you come to the United States, which should actually facilitate travel, we hope.'

'But look, I am concerned that people say, well, America no longer wants us to come, when it's the exact opposite of my personal point of view and the view of my government,' he allowed.

The visa waiver programme was created in 1986 'with the objective of eliminating unnecessary barriers to travel, stimulating the tourism industry,' and allowing the government to 'focus consular resources in other areas,' according to the State Department website.

Critics of the new rule have raised concerns about the possibility of reduced tourism and difficulties with last-minute business travel. -- AFP

Unquote
Likewise before entering Spain. HB

Earthquake - How to Save yourself and Others

Quote:
Remember that stuff about hiding under a table or standing in a doorway?? Well, this guy has a completely reverse opinion. This is very interesting, different from what we were all taught. Is this ever an eye opener? Directly opposite of what we've been taught over the years! I can remember in school being told to, 'duck and cover' or stand in a doorway during an earthquake. This guy's findings are absolutely amazing. I hope we all remember his survival method if we are ever in an earthquake!!! Please read this and pass the info along to your family members; it could save their lives someday!

EXTRACT FROM DOUG COPP'S ARTICLE ON THE: 'TRIANGLE OF LIFE'
My name is Doug Copp. I am the Rescue Chief and Disaster Manager of the American Rescue Team International (ARTI), the world's most experienced rescue team. The information in this article will save lives in an earthquake. I have crawled inside 875 collapsed buildings, worked with rescue teams from 60 countries, founded rescue teams in several countries, and I am a member of many rescue teams from many countries. I was the United Nations expert in Disaster Mitigation for two years. I have worked at every major disaster in the world since 1985, except for simultaneous disasters.
The first building I ever crawled inside of was a school in Mexico City during the 1985 earthquake. Every child was under its desk. Every child was crushed to the thickness of their bones. They could have survived by lying down next to their desks in the aisles. It was obscene, unnecessary and I wondered why the children were not in the aisles. I didn't at the time know that the children were told to hide under something. Simply stated, when buildings collapse, the weight of the ceilings falling upon the objects or furniture inside crushes these objects, leaving a space or void next to them. This space is what I call the 'triangle of life'. The larger the object, the stronger, the less it will compact. The less the object compacts, the larger the void, the greater the probability that the person who is using this void for safety will not be injured. The next time you watch collapsed buildings, on television, count the 'triangles' you see formed. They are everywhere. It is the most common shape, you will see in a collapsed building.

TIPS FOR EARTHQUAKE SAFETY

1) Most everyone who simply 'ducks and covers' WHEN BUILDINGS COLLAPSE are crushed to death. People who get under objects, like desks or cars, are crushed.

2) Cats, dogs and babies often naturally curl up in the fetal position. You should too in an earthquake. It is a natural safety/survival instinct. You can survive in a smaller void. Get next to an object, next to a sofa, next to a large bulky object that will compress slightly but leave a void next to it.

3) Wooden buildings are the safest type of construction to be in during an earthquake. Wood is flexible and moves with the force of the earthquake. If the wooden building does collapse, large survival voids are created. Also, the wooden building has less concentrated, crushing weight. Brick buildings will break into individual bricks. Bricks will cause many injuries but less squashed bodies than concrete slabs.

4) If you are in bed during the night and an earthquake occurs, simply roll off the bed. A safe void will exist around the bed. Hotels can achieve a much greater survival rate in earthquakes, simply by posting a sign on the back of the door of every room telling occupants to lie down on the floor, next to the bottom of the bed during an earthquake.

5) If an earthquake happens and you cannot easily escape by getting out the door or window, then lie down and curl up in the fetal position next to a sofa, or large chair.

6) Most everyone who gets under a doorway when buildings collapse is killed. How? If you stand under a doorway and the doorjamb falls forward or backward you will be crushed by the ceiling above. If the door jam falls sideways you will be cut in half by the doorway. In either case, you will be killed!

7) Never go to the stairs. The stairs have a different 'moment of frequency' (they swing separately from the main part of the building).The stairs and remainder of the building continuously bump into each other until structural failure of the stairs takes place. The people who get on stairs before they fail are chopped up by the stair treads - horribly mutilated. Even if the building doesn't collapse, stay away from the stairs. The stairs are a likely part of the building to be damaged. Even if the stairs are not collapsed by the earthquake, they may collapse later when overloaded by fleeing people. They should always be checked for safety, even when the rest of the building is not damaged.

8) Get Near the Outer Walls Of Buildings Or Outside Of Them If Possible- It is much better to be near the outside of the building rather than the interior. The farther inside you are from the outside perimeter of the building the greater the probability that your escape route will be blocked.

9) People inside of their vehicles are crushed when the road above falls in an earthquake and crushes their vehicles; which is exactly what happened with the slabs between the decks of the Nimitz Freeway. The victims of the San Francisco earthquake all stayed inside of their vehicles. They were all killed. They could have easily survived by getting out and sitting or lying next to their vehicles. Everyone killed would have survived if they had been able to get out of their cars and sit or lie next to them. All the crushed cars had voids 3 feet high next to them, except for the cars that had columns fall directly across them.

10) I discovered, while crawling inside of collapsed newspaper offices and other offices with a lot of paper that paper does not compact. Large voids are found surrounding stacks of paper. Spread the word and save someone's life...
The entire world is experiencing natural calamities so be prepared! In 1996 we made a film, which proved my survival methodology to be correct. The Turkish Federal Government, City of Istanbul, University of Istanbul Case Productions and ARTI cooperated to film this practical, scientific test. We collapsed a school and a home with 20 mannequins inside. Ten mannequins did 'duck and cover,' and ten mannequins I used in my 'triangle of life' survival method. After the simulated earthquake collapse we crawled through the rubble and entered the building to film and document the results. The film, in which I practiced my survival techniques under directly observable, scientific conditions, relevant to building collapse, showed there would have been zero percent survival for those doing duck and cover. There would likely have been 100 percent survivability for people using my method of the 'triangle of life.' This film has been seen by millions of viewers on television in Turkey and the rest of Europe, and it was seen in the USA, Canada and Latin America on the TV program Real TV Yahoo!

Unquote: Please share the information. Thanks, HB

Sunday, 15 June 2008

Mike's 70th Birthday Celebration













The Happy Chefs

















Chocolate con Churros







Chocolate con Churros is a quintessential Spanish treat. It's usually sold by weight and a plateful is more than sufficient for two.

It's quite fascinating to see them prepare the dough for deep frying. Shall take some photographs if I have the chance.

Porras are thicker than churros, very similar to our Chinese Dough Deep Fried Fritters. The price for a plate with a serving of thick, creamy and warm chocolate is between 3 to 4 Euro.

It's good enough to eat on its own, with a sprinkling of sugar or dunked in chocolate. Should I crave some usually I buy the minimum order of a euro. It comes, wrapped in cone-shaped paper. Churros are best eaten hot. I enjoy them most as is without sugar or dunking in warm chocolate.

Avoid this if you are on a diet as it's disastrous for your waistline.

Chwee Kueh







The yearning for chwee kueh was overwhelming and when I realised a mistake had been made over the rice flour in the larder I was over the moon.

The inspiration came from a recipe posted by San Choo from SWA and challenged me to the task of attempting to make the chye poh immediately.

My sister brought over a packet of preserved radish from Singapore thus there wasn't a reason to procrastinate any further.

As this is my first attempt in making chwee kueh, I am clueless in how the consistency of the cooked mixtures should look like and hope the photographs help you along should you like to try it out.
I opted for table salt and onion oil to incorporate into the mixture, minus the chicken stock. Mix gently with one cup of water first followed by rest of liquid requirement.
Potato flour was used as I didn’t have any corn flour.
The heat to cook the mixture was increased slightly to one notch from low heat during the cooking process as it took too long for the mixture to thicken.
Flat stainless dishes were used as I didn't have the correct moulds.
The smaller dish was steamed before the mixture was poured in. I have a problem in removing them from the dish after cooking.
It was easier to retrieve the second dish which was oiled very lightly before the mixture was poured in.

==============
Tips from Sarinxr and San Choo from SWA, Singapore Women Association:
1. Use silicon muffin trays as suggested by Sarinxr. Chwee kueh can come out easily even without lining it with oil.
2. As per San Choo, pre-steaming means heating the empty moulds by steam before filling them. He thought that this step can be omitted but found that heating the moulds in advance (which does make it a little fiddly to handle them when filling with the rice flour mix) does help in making the chwee kueh come out more easily.

==============

Chye Poh Toppings













San Choo's Friend recipe

Recipe from San Choo's friend
Ingredients:
1 cup of rice flour
2¼ cup/550 ml of water (room temperature)
1 tbsp corn flour
1 tsp lard or oil
A pinch of salt
A large pinch of chicken stock powder (optional)

Method:
1 Mix the rice flour and corn flour well with water
2. Add salt and oil, and chicken stock powder if using
3. Stir the mixture over low heat till the mixture thickens. Keep stirring to prevent lumps.
4. Pre-steam the moulds for 5 minutes
5. Pour the mixture into the moulds and steam for 10-15 minutes

Chye Poh toppings:
Ingredients:
8-12 tbsp Chye Poh (dried preserved radish) - depending on how much you like Chye Poh!
½ - 1 tsp sugar (optional)
¼ Cup/60 ml of lard or oil
2 cloves of garlic

Method:
1. Soak the chye poh to wash/remove the salt and drain dry.
2. Heat lard or oil in pan
3. Fry chopped garlic until it turns golden, and then remove because only the flavoured oil is needed.
4. Add in the chye poh and fry over a low heat
5. Add sugar if using
6. Transfer to a smaller pot to simmer the chye poh in the oil over very low low heat until it is required.

=========================


This is my version for the Chye Poh Toppings:


1. One tsp toasted sesame seeds
2. Sufficient vegetable oil to cover preserved salted radish.
3. Six cloves or garlic or more depending on taste. Lightly bruised but leave garlic whole.
4. 150g preserved salted radish, washed and drained on colander.
5. One tablespoon or more of Kikkoman light soya sauce.
6. Half a teaspoon or more of Cheong Chan Caramel Sauce to enrich the colour of the chye poh.
7. Dash of white pepper.
8. One teaspoon of demerra sugar.


Method:
1. Toast the sesame seeds till fragrant and brown without burning.
2. On medium heat in a small pot, add oil and brown garlic till golden. Set garlic aside.
3. Add rest of ingredients except for the toasted sesame seeds. Mix well
4. Cook gently for about thirty minutes
5. Stir bottom of pan periodically to prevent burning.
6. After about thirty minutes, taste radish and adjust seasoning. Add toasted sesame seeds and continue to cook for another five minutes.


Note:
a. If possible use lard for the ultimate taste.
b. Do not discard the garlic once they are golden brown as it's good to eat on its own or grind to a paste for a salad dressing. Or simply add to caramelized onions for future recipes.
c. To save time, toast more sesame seeds than you need for this recipe as they keep very well in an air tight container or zip lock bag and can be used at a later date.