Food Munch

Weekend Home Recipes – Stir-fry leek and lean meat

yeongbing — Mon, 06 Aug 2007 14:58:49 +0000

Ingredients

Leek	1 pcs, diagonal cut
Lean Meat	150 gm, thin slices
Ginger	3 slices, cut into strips
Carrot	1 pcs, slice

Seasoning

Chicken stock	1/2 bowl
Dark Soy Sauce	1/2 tsp
Light Soy Sauce	1/2 tsp
Sugar	1/2 tsp
Salt	1 tsp
Oil	2 tbsp

Method

Marinate the lean meat slice with dark soy sauce, light soy sauce and sugar. Set aside for 1 hour.
Add in 1 tbsp of oil. Stir fry the lean meat gently. Remove from heat and set aside.
Heat oil. Add in the ginger.
Add in the leek with 1/2 tsp of salt.
Add in carrot and chicken stock. Simmer for 5 mins.
Add in the previously cooked lean meat. Stir fry to mix properly.
Transfer to plate, ready to serve.

Things to remember:

If you do not have chicken stock, you can use any soup you are preparing for the day. Just make sure your soup is not too heavy.
Water is okay if you do not have any soup base. Do not add too much or your dish will taste bland.

I do not eat much vegetables but leek is one of my favorite. I will be contented to just eat this dish with a bowl of rice and nothing else. Send in any comments or suggestions as usual, they are most welcome.

Weekend Home Recipes – Capsicum, Tomato Ommlette

yeongbing — Mon, 30 Jul 2007 14:39:52 +0000

Ingredients

Egg	3 pcs
Tomatoes	3 pcs, small size
Capsicum	1 pcs, medium size

Seasoning

Sugar	1 tsp
Salt	1 tsp
Oil	2 tbsp

Method

Beat the eggs with a dash of salt and oil.
Add in 1 tbsp of oil. Fry the eggs under small fire. Keep pushing almost set egg curds to the center of your pan. Remove from heat and set aside.
Stir-fry your capsicum with a dash of salt.
Add in your tomatoes and add the sugar.
Add in the previously cooked eggs. Break the sggs into small chunks
Transfer to plate, ready to serve.

Things to remember:

You must remove the eggs from heat before any browning. That will ensure the eggs to be soft and fluffy.

This is a very simple, yet delicious recipe. This recipe without the capsicum has been our home staple and it is cooked at least once a month. The capsicum was added in as my wife read that capsicum are good for the kids. Send in any comments or suggestions as usual, they are most welcome.

Tastefora.com

yeongbing — Sun, 29 Jul 2007 04:40:29 +0000

Here is another food recipe site that have the overused web2.0 logo and social networking aspect. This is very similar to the Opensourcefood.com that I have recommended last week. Just uglier. Who says looking at green is good for your eyes. The amount of recipes is much lesser too. So why do I blog this? Well, more sources of recipe is good even if the site is ugly. I will look int the recipes and see if there is anything that is a must-keep.

Weekend Home Recipes – Fried Bee Hoon

yeongbing — Mon, 23 Jul 2007 03:33:38 +0000

Ingredients

Dried Mushroom	10 pcs, soaked and sliced
Minced meat	200 gm
Egg	3 pcs
Bean paste mince meat (Canned)	1 can
Carrot	1 pcs, sliced
China Wong bak	1/2 pcs, sliced
Boneless pork ribs (Bee Cheng Hiang)	1 pack, diced

Seasoning

Light soy sauce	2 tbsp
Salt	a dash
Pepper	a dash
Oil	2 tbsp

Method

Prepare your bee hoon by soaking in water for 1 hour.
Stir-fry your minced meat, sliced dry mushroom and bean paste minced meat together to create a sauce base.
Stir-fry your carrot and china wong bak with a dash of salt. Set aside.
Fry your egg into egg patties and sliced into long strips.
Heat wok and add 1 tsp of oil. Put in the bee hoon, stir-fry, tossing constantly. Add some water to minimize charring.
Add in all ingredients, tossing constantly to mix. (see things to remember)
Add in the light soy sauce.
Transfer to large bowl, add in the diced pork ribs, ready to serve.

Things to remember:

After stir-frying, all the ingredients (minced meat, egg strips, carrots, etc.) sink to the bottom of the wok. My suggestion is to leave some ingredients to put on top of the bee hoon after cooking.
I have wanted to add in some deep fried shallots to enhance the smell of this dish. Unfortunately, all shallots was burned as I had the heat too high.
If you are not serving immediately, do not cover the hot bee hoon with a cover. The moisture within will caused the bee hoon to become soggy.

Well, I cook this dish to attend a gathering last weekend. The response was quite good (there are lots more better food there). Some find the bean paste taste a bit strange, I might tweak it a bit next time. Send in any comments or suggestions, they will be most welcome.

Singapore food festival

yeongbing — Sun, 22 Jul 2007 16:03:51 +0000

Wa lau, this Singapore food festival almost ended before I even knew of its existence. It started on the 29th June for the Chilli Crab Festival at Ngee Ann City’s Civic Plaza. I would have like to go there and tasted it. Anyway, this weekend will be the Singapore Seafood Fest at VivoCity’s Sky Park on Level 3. I will try to go there to eat and take pictures, so that you can envy me. Ha ha…

For more information and reports:

http://www.singaporefoodfestival.com/

http://www.channelnewsasia.com/

Weekly Series – Weekend Home Recipes

yeongbing — Sun, 22 Jul 2007 15:45:48 +0000

I am going to put up a series of recipes either cooked at home by me, or my wife, family and friends. The main thing about this series is that all recipes will be try out by me before I post here. So stay tuned and come back every weekend to find new recipes.

This weekend, I am going to try my hand on frying Bee Hoon (which I have never cook before).

Open source food

yeongbing — Sat, 21 Jul 2007 15:44:02 +0000

I told there are only open source programs. Now, there is even open source food. Actually, Open Source Food is a social networking community where members can submit their own recipes online. You can leave comments, rate it and give suggestions on the recipe page. Basically, it is just like any other social network site.

But the differences is that the website design is very professional. You can search through the search on top, or there are tabs for you to search for that particular “chef” in People or the type of food in Food. There is also a Tips section where members can submit their own tips or techniques for others to learn.

I think I am going to join this site now…

White Rabbit Candies

yeongbing — Fri, 20 Jul 2007 14:39:52 +0000

Oh, how can this be???
The ever familiar white rabbit candy (with the edible wrapping paper…yum yum) has been found to contain formaldehyde in Philippines and is now been tested by the AVA to see if the rabbit candies in Singapore contain it too.

Formaldehyde is normally used as a preservative (non-food based) and is believed to be cancer causing.

Hoch Lam, one of the two distributors in Singapore, believed that counterfeit candies in Philippines are responsible for this scandal.
Wow, even if AVA proved that the Singapore White Rabbit does not contain formaldehyde, I would think twice before giving this candy to my kids.

todayonline.com

channelnewsasia.com

[update - 22 Jul 12:23am] AVA says that although there are minute traces of formaldehyde, it occurs naturally in food processing and shouldn’t cause any harm. Full report.

Hello world!

yeongbing — Sun, 15 Jul 2007 08:42:18 +0000

Hello World,

I am a father of a pair of twins and enjoy cooking very much. Each weekend, I will rotate with my wife for cooking duties. I will try to put up a post on a dish each week and the recipe to cooking them. I am not a great cook, just an adequte one. My only fans are my wife and kids, but I would like to improve myself in cooking. I would be very happy to hear any comments and if you have any recipes for me to try out ,send them to me.

In the meanwhile, you can visit another blog of mine at Blogmunch.