Steam tofu with dried shrimps

Ingredients
Tofu, cut into small pieces
1 egg, beaten
Small prawns, dried
Shallot oil (with fried shallots in them)
soya sauce to taste

Instructions
Cut tofu into small pieces and place them on a plate.
Beat an egg and flavour it with some light soya sauce and pour over the tofu.
Steam tofu on the rice cooker while cooking rice.
Soak a small handful of dried prawns; soaking will remove the saltiness from dried prawns.
Use some shallot oil with fried shallots and fry the dried prawns.When the dried prawns gives off a nice aroma, remove from oil. Pour over steam tofu. Serve hot.

Recipe Source: alicecozycorner

Photo Source: alicecozycorner

Char Siew Chicken

I bought this bottle of char siew sauce. It can be cooked with so many different meats and in so many different ways. Gonna try some of the other meats.

Ingredients :
Chicken meat

Marinade :
Char Siu Sauce 3 tbsp

Sugar to taste

Directions :
1. Mix chicken with marinade.
2. Add chicken and stir-fry and add sugar to taste until done.

Note: I used a flat pan to slow pan fry the chicken till the chicken is fully cooked and absorbed all the sauces. I think it tasted better if it is baked instead of pan fry.

Recipe Source: alicecozycorner

Photo Source: alicecozycorner

Fish Paste in Egg Roll

This is a very simple home cooked dish. Just beat some eggs and spread on to a oiled flat pan. Cooked till you get an egg skin (like a popiah skin). Then spread some fish paste thinly on to the egg skin and roll them. Fry them on slow frame and make sure fish paste are cooked. Cut into slices and serve. Photo Source: alicecozycorner

Char Siew Prawns

Ingredients
Prawn meat 400 g [14 oz] [deveined and dried],

Corn starch 1/2 cup for dusting,

Shredded red chili and Chinese parsley for garnish(optional)

Sauce Mix

Char Siu Sauce 2 tbsp

Chili Garlic Sauce 1/2 tbsp,

Water 1 tbsp,

Sugar 1 tsp or to taste

Method

1. Dust prawns with corn starch. Pan-fry in oil until golden yellow and done.
Set aside.
2. Heat 1 tbsp oil. Pour in sauce mix and fried prawns. Stir well quickly until
heated through. Garnish with shredded red chili and Chinese parsley.

Recipe source: LKK

Photo source: alicecozycorner

Stir Fry Beef with Onions in Terriyaki Sauce

Ingredients:

300 g beef, slice into strips

1 medium sized onion (cut into strips)

2 tsp. chopped garlic1/4 tsp. ground ginger or several strips of fresh ginger

2 tsp. Chinese cooking wine

3-4 tbsp. teriyaki sauce

1 tbsp. vegetable cooking oil

1 tsp. cornstarch in 3-4 tbsp. water.

Method

Heat cooking oil over high heat.

Add garlic and ginger to cook for 1 min.

If using onion, add it together with the garlic and ginger.

Add beef, brown lightly and then add sherry.

Stir fry till beef is more or less done.

Lower heat to medium or medium high.

Add the teriyaki sauce. Mix the sauce well with the beef .

Stir fry for about 3-5 mins .

Add the cornstarch mixture and cook until sauce thickens.

Serve with steamed white rice.

Note: For darker colour, add a little of dark soya sauce.

Recipe Source: alicecozycorner

Photo Source: alicecozycorner

Stuffed sponge luffa

I loved sponge luffas but I think I steam the luffa for too long it become too soft. Luffa is known in cantonese as Xin Gua or Si Gua.

Ingredients:
Serves 6
2 medium size sponge luffas, skinned
200g minced pork
80g prawns, shelled and minced
2 stalks spring onions, chopped finely
Cornstarch for coating

Marinade:
1½ tbsp light soy sauce
½ tsp sugar
1 tbsp cornstarch
Dash of pepper

Gravy:
1 tbsp light soy sauce
½ tbsp oyster sauce
½ tsp sugar
2 tbsp water
1 tsp cornstarch
½ tsp Shao Xing Chinese wine
1 tbsp oil

Methods:
Combine minced pork, minced prawns, chopped spring onions and marinating ingredients in a bowl. Mix well and set aside for at least 2 hours.
Cut sponge luffas into 2.5 inch segments. Remove the centre seeded part.
Coat the centre of sponge luffa segments with a little cornstarch to prevent filling from detaching after steaming. Stuff with marinated filling.
Bring water of a steamer to boil. Steam stuffed sponge luffas over rapid boiling water for 10 minutes until filling is cooked. Remove from heat.
To prepare gravy, combine all gravy ingredients except oil in a bowl. Mix well. Heat up oil in a pan and pour in gravy. Keep stirring until gravy thickens. Drizzle on to steamed stuffed sponge luffas. Serve.

Note: I halved the ingredients.

Recipe source: Jo's Deli

Photo source: alicecozycorner

Cheap Fish

Hahaha, bought this from the market. The fishmonger charged me $6 and when I told him not to give me a bag, just the normal white transparent plastic bag will do, he said "then I charged you $5" . Hmmm..... I wondered if I get a bag for the fish, does it mean he charged me $6, and now he charged me $5 cause I declined a bag...........wow that bag must have cost $1 (hehehe) Now NTUC and other supermarket should also give a $1 discount if shoppers declined a bag...hahaha Photo Source: alicecozycorner

How much milk should we drink?

Nowadays, I eat to live. Alway have a bottle of plain water by my side and drink two cups of low fat milk daily. The table below shows how much calcium you need at different ages:

Age 7-9 - (calcium) 700 (Vitamin D(IU) 100
Age 10-18 - (calcium) 1 000 (Vitamin D(IU) 100
19-50 - (calcium) 800 (Vitamin D(IU) 100
51 and above (Calcium) 1 000 (VitaminD (IU)) 100

Those aged between 10 to 18 years need more calcium of about 1000mg a day as this is the time when up to 60% of total bone mass is achieved. Peak bone mass is achieved by about 30 years of age. After that, gradual loss of bone mass takes place. So, it is important to accumulate as much bone mass as possible while young and take enough calcium thereafter to slow down the loss of bone mass.

Post menopausal women experience a rapid decline in bone mass in the first few years after menopause. Although this loss slows down somewhat, it tends to continue throughout the post-menopausal years. Men lose bone mass as they age too, though they have a lower risk of osteoporosis. Elderly women and men therefore have to increase their daily calcium intake to prevent osteoporosis.

Another group who has increased calcium requirements is pregnant or breastfeeding women. They need to take 1000mg of calcium as well as 400IU of vitamin D a day.

Source:

http://www.hpb.gov.sg/health_articles/howmuchcalcium/

You read other sources too

http://www.health24.com/dietnfood/Diet_basics/15-1168-1173,13524.asp

Steam Tofu with fish paste

Saw this recipe and tried it, it tasted good and the next time I will replace the fish paste with other meat for a variety. Before steaming

Finished Product.

Ingredients

1/2 kg fish paste

1 pc Tung Yi steam tofu

2 eggs,

1 egg shell full water,

seasame oil

light sauce

pepper

Method

Beat egg, add water and season with sesame oil, light sauce and pepper

Mashed tofu

Add in fish paste (chunky pieces) to tofu.

Mixed well.

Add beaten eggs to tofu and mixed well again.

Steam for around 10 mins.Garnish with spring onions and chillies.

Note: I used the normal tofu and halved the ingredients.

Recipe Source: precious moment

Photo Source: alicecozycorner

Mom's Chicken Recipe

Ok, this is one of my favourite dish. It was taught by my mom. Recipe Source: Mom's Recipe(secret)

Photo Source: alicecozycorner

Wu Xi Spare Ribs

Tonight I cooked Wu Xi Spare Ribs for dinner and my hubby and two sons loved it. I marinated the spare ribs two days ago (too busy to cook them yesterday), so I cooked it tonight. It is so easy, just marinated the pork one day in advance and before you cook it , prepare the seasoning in a bowl. Then just brown the spareribs and add the seasoning from the bowl and simmer them. Yummy. INGREDIENTS:
5 to 6 spareribs (i cut them into half for easy biting)

(A) Marinate:
1 tbsp sugar
1 tbsp dark soy sauce
1 tsp Shaoxing wine


(B) Seasoning:
1 tbsp oil
5 slices of ginger
½ onion, sliced
2 stalks spring onion
6 cloves garlic
2 tbsp sugar
1 tbsp dark soy sauce
1 tsp Shaoxing wine
2 whole star anise
2cm cinnamon stick
1-2 tsp light soy sauce
1 tbsp tomato sauce
2 cups water
Salt & ground black pepper to taste

METHOD:
Marinate the spareribs with ingredients (A) overnight.
Heat oil in a wok. Brown the spare ribs on both sides. Put aside.

Fry ginger, spring onion and garlic until fragrant. Add spareribs and the remaining marinated sauce and seasoning(B). Bring to boil.
Reduce heat and simmer for about 1 hour until meat is tender and gravy is thick, almost dries up.
Remove from heat. Sprinkle chopped spring onions on spareribs and serve.

Recipe Source: adapted from Jo's Deli
Photo Source: alicecozycorner