Thursday, September 09, 2010

Salmon Cauliflower Porridge


Evy was having a fever last week and I didn't think much about it.  Fed her some Tylenol and expected her fever to go away soon.  We had a potluck picnic in the day and she had been under the hot sun a lot playing and I thought her fever was caused by the heat.  Then, I noticed a suspicious looking bug bite on her leg which had gotten worst, red and swollen.  And her fever hadn't gotten any better, it had been up and down.  So, we took her to see her pediatrician since she was absent from school for three days in a row.  He prescript us antibiotic to treat the infected bug bite.   2 days after the antibiotic, I saw that the infected bug bite was clearing.  She was back to her normal self too.  But we have to take the antibiotic for 10 days.

I made this porridge for her with the thought that it was easier for her to digest.  It was really sweet with the drumsticks and dried scallops added into cooking this porridge.  She only had a bowl of this and after that she asked for rice.  She told me she didn't like porridge and much prefer rice.  Oh well...  Ended out I was the one that was enjoying the porridge!



Tuesday, September 07, 2010

Braised Five Layers Pork with Extra Firm Tofu


I made the above to bring to a friend's potluck gathering.  I took a chance and bought the Five Layers Pork to make this.  Honestly, it was the best thing to do as the fat would melt-in-your-mouth and blended so well with the meat and oh so good.  Yes, I know it was sinful but I never buy this for our own family consumption so this was just an indulgent once in a blue moon.  I actually threw away some extra fat while slicing the meat which I kind of regretted because the other party really liked it.  Oops!


I used the extra firm tofu to braise with the sauce and it turned out so well marinated as the flavor of the sauce all went into the tofu.  Since I simmered the tofu in the sauce, it turned soft and oh so flavorful.


The recipe of this braised dish can be found here.  I had made this numerous times and it was all good.  I started to miss this dish already.

Saturday, September 04, 2010

Oven Steamed Tom Yam Salmon


I loved to use my oven to steam fish.  It was fast and cleaning up was easy.  That's why I named my fish oven steamed tom yam salmon.  I always oven steamed my fish with Teriyaki sauce, miso paste, Chinese soy sauce,  yellow bean paste and I wanted a change.  I was getting bored with the same old way of steaming fish after a while.  And I thought I could try it with Tom Yam paste, but not just the paste alone as I wanted some kick.  So, I added an extra sauce in there to make it better.  Read more to find out.

I likes this as it was a little spicy, a little sour and went really well with rice.  Took less than 15 minutes and you would have a delicious dinner waiting for you. 


Wednesday, September 01, 2010

Healthy Wheat Oatmeal Waffles


As you know, I just bought a waffle maker.  With the new toy, of course I got to create healthy recipe to serve my girls.  I have a bag of instant oatmeal that no one wants to eat.  So, making waffle is the way to go as I don't like to waste food.  Again, I am making this sweeter as I am going to serve it plain and as a to-go breakfast.  After I added the flour and instant oatmeal, the batter was a bit watery so in some whole wheat flour.  I also wanted to incorporate some fruit into my girls breakfast, so I thought of dried cranberries.  I can say one piece of this waffle is pretty healthy because it has oatmeal, whole wheat flour, milk, dried cranberries, honey and eggs into the mix.  What's best is it is homemade!  When I was done with the waffles of course it was the taste test time.  Quickly gathered my girls and asked them to try.  My girls loved it!  Great news for me as this is way healthier than the basic waffle.


This wheat oatmeal waffles actually crispy on the outside and soft and fluffy on the inside when still warm.  Just remember to cook it until brown.  This recipe is for those who prefer healthier recipe and with adaptable taste.


Monday, August 30, 2010

Chicken with Colors Bell Peppers


I always have leftover chicken breast either from the rotisserie chicken or the fried chicken that my hubby bought.  You can either make it into chicken salad for the chicken sandwich or just stir-fry it like me.  Since we eat rice almost daily, stir-frying the leftover is my way to reuse the food.

I loved to buy color bell peppers when it goes on sales.  We must eat with colors as different color of fruits and vegetables will give us a different nutrient that our body needs.  But it is hard to convince my girls to eat bell peppers and onion.  From my posting, I noticed that I have used less onion in my cooking these days because I took their dislike into consideration when preparing meal, even without realizing it.  I used to cook most dishes with onion.  Guess I need to bring back onion in my stir-frying.


Friday, August 27, 2010

Pork with Marinated Bok Choy


I was given some marinated bok choy from our friend who owns a Chinese restaurant.  This marinated bok choy was prepared by the head chef in his restaurant.  I saw this dish prepared by the head chef and it looked really appetizing and I was trying to replicate it.  Typing this post now I just realized I forgot to add red pepper flakes and I shouldn't add water (as the bok choy will release water when cooking).  The head chef version was dry and his pork was sliced really thin and small.  Not sure what was his seasonings though, probably just salt and MSG?

Anyway, this is my version without the MSG.


This was the marinated bok choy that I received.  I used this to cook porridge and it was really good. What do you call this?