keeping cool despite the upcoming storm…

welcome the rainbow after the rain 🙂

The 6 People You Need in Your Corner

Thanks Forbe for the article!

Words can HURT

Stir-Fry Broccoli With Prawns

Ingredients

450 – 500 g Broccoli, cut into smaller florets and blanched
200 g Prawns, shelled and tail intact
3 Cloves Garlic, thinly sliced
1 tsp Minced Ginger
2 Tbsp Peanut Oil
Sea Salt to taste

Sauce
1 Tbsp Oyster Sauce
1 1/2 tsp Corn Flour
10 Tbsp Chicken Stock or Water

Method

Heat the oil in a wok and cook the garlic on low heat. Remove the garlic when they are fragrant and golden in color.

Turn the heat on high. Cook the prawns briefly and toss in the ginger ,broccoli and garlic. Stir-fry for about 2 minutes and add in the sauce. Bring it to a quick boil and season with sea salt. The sauce should be thickened and the broccoli are cooked but still firm. Serve immediately.

Thanks Seasaltwtihfood for the recipe.

Empress Chicken

I was surprise by how easy this dish can be done, probably due to the ready made seasoning. The only thing I felt that can be improved would be the amount of time for steaming…

 

 

 

 

 

 

 

 

Ingredients

Kampong Chicken, cleaned
Salt and pepper
Herbal Chicken Seasoning (optional)

For stock:

Dried Mushroom
1/2 cup Chicken Stock
Dried Scallop

Chinese Herbs (or it can be of prepacked from super market or from Chinese medicine hall) – weigh approximately

24g Huai Shan 淮山 (Radix Dioscoreae Oppositae)
18g Dang Shen 党参 (Codonopsis Pilosulae)
16g Yu Zhu 玉竹 (Solomon’s Seal Rhizome
10g Gou Qi Zi 枸杞子 (Wolfberries)
6 Hong Zao 红枣 (Red Dates)
3g Chuan Gong 川芎 (Szechwan Lovage Rhizome)
5g Tang Gui 当归 (Angelica Sinensis)
15g Bei Qi 北芪 (Astragalus Membranaceus

Method

Step 1) Prepare broth with Chinese herbs

 

 

 

 

 

 

 

 

Boil chicken stock first before addding soaked dried Chinese mushroom, dried scallop and washed Chinese herbs. Let boil for 5 min then set aside to cool.

Step 2) Prepare chicken

 

 

 

 

 

 

Rub salt, pepper and seasoning on whole of chicken.

Now, its all ready to be stuffed!

 

 

 

 

 

 

 

Not all the herbs will fit, but you should fill the chicken till it looks like this:

For the rest of the stock and herbs, you will need to create a reservoir using the foil to fit the chicken and the herbs with stock.

Now it is ready for wrapping:

The chicken must be sealed in with at least 2 layers to prevent breakage during the cooking process.

Step 3) Cook it!

Now it is ready to cook. Put into the steamer for 1 hour plus to cook. Do not open the chicken in the midst of cooking as it will affect the eat pressure within the steaming process.

Thanks Rosemary Lamchops for the recipe.

Ticks OFF

A clever use of size and environment.. When at top viewing down, the people instantly become fleas to the dog

When u are hopeless – see it.

Old Singapore Airlines TV Ad

One of the early TV ads, SIA shot to promote its tag line Singapore Girl – ‘A Great Way To Fly’. Still used in Print Ads Now.

There’s no wrong time to advertise your business.You know you’re there, but no one else does.

Steve Strauss

Ginger and Scallion Fish (姜葱鱼片)

Ingredients:

10 oz. Basa fish fillet (cut into pieces)
2-inch ginger (skin peeled and cut into thin slices)
2 stalks scallion (cut into 2-inch lengths)
1 1/2 tablespoons oil

Sauce:

1/2 tablespoon soy sauce
1/2 tablespoon oyster sauce
1/2 teaspoon corn starch
1 teaspoon sugar
1/4 teaspoon sesame oil
3-4 tablespoons water
Salt to taste
3 dashes white pepper powder

Marinate:

1 teaspoon corn starch
1 teaspoon Shaoxing wine

Method:

Marinate the fish for about 10 minutes. Mix the sauce ingredients in a small bowl and set aside.

Heat up the wok with cooking oil. Add ginger slices into the wok when the oil is very hot. Stir-fry the ginger until aromatic and add in the fish fillet. Stir-fry the fish until they are half cooked. Add in the sauce and continue to stir-fry until the fish is cooked through. If the sauce dries out, add in a little water. Add in the chopped scallions and do a few quick stirs, dish out and serve hot.

Thanks Rasa Malaysia for the recipe.