I love to steam my fish in the oven. It is no fuss, no cleaning, super easy and ready in 10 minutes, who wouldn't love this method as compared to the traditional Chinese steaming method using a wok? To steamed fish, you just need to cover the whole fish in the aluminum foil and let it steam in the oven. After you done eating, just fold and toss away the aluminum foil. As easy as that! I was trying a new recipe for my steamed fish and it turned out so good so I would share it here and for my own record. It was a little spicy from the chili oil but not too bad, even my girls had no problem eating it. The saltiness came from the black bean and soy sauce. And I loved lots of ginger and garlic for extra flavor.
Had some leftover tofu and decided to pan-fry it. Tofu can be quite bland so remember to season generously yet not over board. Best to enjoy the crispy tofu with a condiment such as this Thai sweet chili sauce or ketchup.
These baked donuts are not very sweet and suitable for glazing and icing. Texture is cake like and soft. The texture is different from the dough like deep fried donuts that we grew to love. But a healthy alternative to introduce to children. A very good breakfast grab and go or after school snack. I omitted the glazing and icing because I see those as extra calories and fat. I am also one of those that would scratch off the icing/frosting on top of a piece of cake before I eat it (yeah we do exist!). I have learned eating healthy starts at a young age. If you start them young, they will probably follow this eating habit when they grow up. I started when I was in my teens (I used to love all the fatty meat and chicken skin), but when my parents started having issue with high blood pressure and high cholesterol and thus changes in my mom cooking to accommodate less salt, no red meat, no high cholesterol food, etc. It changed my way of eating too and made me awared of the term "cholesterol" and how to eat healthy to prevent it. So, twenty+ years down the road, I can tell you IT WORKS! I'm medium size build, always like this (not the skinny type) and in Malaysia, people are considered me FAT. But, I have very good overall cholesterol reading, good Tri, good HDL and LDL numbers (without any exercise, but now I try to incorporate 30 minutes of cardio exercise and some running everyday). Whereas my older sister and younger brother now both have high cholesterol and my brother is the skinny type. So, it proved to me that my diet works and I just have to keep following this eating habit and fight off the temptation.
Okay, back to topic, I re-created this recipe to accommodate the American 6 oz. size of yogurt. Using 150g out of 170g tub of yogurt we have here just too troublesome for me. I just wanted to use the whole tub without doing any measuring, and hence this recipe for my future reference. Can certainly add a little more sugar if you like it sweeter or just glaze it.
Foodbuzz and Buitoni partnered up and sent the Tastemakers of Foodbuzz a packet of Wild Mushroom Agnolotti to try. This is one of Buitoni newest products and I was glad to be one of the first to sample this, even before it hits the market, cool right? Frankly I never had this before and was scrambling my head of how to cook this pasta. Just so it happen that Buitoni is also running a promotion contest for the original pasta sauce recipe to compliment one of these pasta in the month of April. So, put on my creative hat and started to picture a sauce that will compliment the wild mushroom agnolotti that I received. I thought shrimps will go well with the wild mushroom and some Italian herbs and white wine reduced sauce. So, this recipe was created and it passed the taste test of the four of us. The wild mushroom agnolotti was flavorful on its own but in combination with my shrimps sauce made it a more complete meal. Truly delicious! You guys should try it! Now, just hope that my creative shrimps sauce (something different eh?) will win me a prize from Buitoni. :)
Whenever you cook a big pot of curry gravy for your curry noodle and have some leftover curry, don't throw it away. You can use it to make curry vegetable. Throw in some prawns too if you like. That's what I did with my leftover curry gravy. I was left with a bowl of this delicious curry gravy and it was too "sayang" (wasteful) to throw it away. So, this idea came to mind and I whipped out this delicious bowl of curry vegetable in 15 minutes, just enough to soften the carrot and cooked the veggies.
Ingredients:
- Leftover curry laksa gravy
- 1 cup frozen cut green beans
- 1 carrot, cut
- 1/2 red bell pepper, cut
Method:
Heat up the curry gravy in a saucepan until boiling, then add in all the veggies and let it boil again. When boiled, turn the heat to low and let it simmer for 15 minutes. Serve with hot rice.
This is one of my easy all in one dish. All nutritious and protein into one bowl. I used the regular bok choy, the one with darker green leaves for this stir-fry. My friend told me the darker the green leaves in a veggie, the better it is for us. I know for a fact that leafy greens are good for us, so I always make sure that I serve lots of green leafy greens in my family.
Ingredients:
- 3 heads of regular bok choy (darker green leaves), separated, washed and cut into small pieces with steams and leaves separated.
- 1/4 red bell pepper, cut into small pieces
- 1 small carrot, cut
- 2 cloves of garlic, chopped
- 1 chicken breast, sliced and marinated in salt, rice wine, sesame oil, white pepper and cornstarch
- 2 Tbsp. oyster sauce
- 1/4 cup water
Method:
In a wok, heat up oil. When hot, add in marinated chicken pieces, stir-fry until half cook, add in garlic, fry for a while. Add in steams part of bok choy, carrot and bell pepper. Stir-fry until chicken is cooked, add the leaves of bok choy and stir-fry well. Add water and season with oyster sauce.
