'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

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

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.

You cannot do wrong without suffering wrong.

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

Roast Pork

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


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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

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.