Posts filed under ‘Food’

Learning made easy

With internet, learning anything is so easy now!  We just need to remind ourselves to search it online and reference with a few other websites with similar topic then summarize and arrive into the best solution and methods.  THANK YOU! 🙂

Example, a sudden craving to make Eggs Benedict crept up this morning and since I don’t really know how to poach an egg and make Hollandaise sauce, I searched online for YouTube videos, spend 3-4 mins watching the 2 videos and discovered how EASY it is to make them!  Coming from Asia, we dont really make sauces like that so it seemed like a daunting task at first but it turned out otherwise!  Hahaha… much like how I go around telling my non-Asian friends how easy it is to make Chinese food. 

As a kid, most of the information came from parents, friends, relatives and school-teachers and textbooks.  I was an inquisitive child and often didn’t get my questions answered and it didn’t really hit me to go look things up in the library (Ok.  I’m a little slow in that area…durr… or maybe I was just plain lazy.  Hahaha…).

Hence, now that we have the world of information at our finger tips, I need to constantly remind myself that I’m in control of my own learning.  Learning is a continuous process in every aspect of our life.  We learn how to grow up, to be a teenager, to be an adult then maybe a parent, a grandparent and eventually learn how to deal with our own death.  To me, this is the beauty of life…

January 24, 2011 at 7:41 pm Leave a comment

Working with limitations – Making Sherbet

We’re in Cincinnati for 2 weeks and this time, we are in a hotel unit that comes with a kitchen!  Woohoo!  I was not able to contain my excitement the moment I walked into the room.  Its great!  I wanted to set up immediately except that my “food bag” was locked away in my work case and I wont be able to retrieve it till the next day. 

Since I have a kitchen now, I’m a bit more adventurous with what I want to make.  I browsed through recipes app in my ipod and found an interesting one… Lemon Basil Sherbet. 🙂  Hmmmm… Looking at the easy few ingredients listed and a quick glance through the method, I thought,”This should be easy.  I can make it work!”

The company very kindly organised a trip to the nearest supermarket for 25 of us and I got all I needed to make the sherbet:

  1. Half and half or light cream – 1 Cup
  2. Granulated  Sugar – 2/3 Cup
  3. Honey – 2 TBS
  4. Lemon Zest – 1 1/2 TBS
  5. Juice of 3 Lemons (Keep the squeezed lemon halves and use them as cups for serving!)
  6. Basil Leaves – 8 fresh divided
  7. Whole Milk – 2 Cups
  8. Sea Salt – Pinches

Method:

  1. Combine half and half, sugar, honey and lemon zest in saucepan. 
  2. Simmer and stir to dissolve sugar.
  3. Remove from heat add 4 basil leaves and bruise against bottom of pot.
  4. Cover and let steep 15mins.
  5. Remove Basil leaves discard and whisk in milk.
  6. Refrigerate till completely chilled.
  7. Whisk lemon juice into Sherbet base and add salt and sliced remaining 4 basil leaves.
  8. Taste for sweetness and add honey if required.
  9. Freeze mixture in ice cream maker or freeze and blend with food processor/blender till smooth.
  10. Cover mixture with plastic wrap and try to gently tap to release air bubbles from mixture.
  11. Freeze for a couple of hours before serving.

Obstacle 1:  I didnt find basil in the supermarket so I thought maybe i can make do with Parsley or just make Lemon Sherbet… 🙂 – DONE.

Obstacle 2: The recipe said to put the mixture into an ice cream maker.  Frankly I dont know why I didnt see that earlier because that would have detered me from making this.  Well, I googled,”How to make sherbet without an ice cream maker?”  and I found a youtube video teaching you how to do this! – DONE.

Obstacle 3: Lemon Zest… you usually need a grater and since I dont have one in the kitchen, I used the peeler to peel the lemon (just the yellow bits) and subsequently chop them up into thin strips and there you go… Lemon Zest! 🙂 – DONE.

Obstacle 4: I was supposed to use whole milk but I only have 2% fat milk so… we’ll see how it goes.. Low fat Sherbet anyone?! 🙂  – DONE.

Obstacle 5:  To get the smooth Sherbet consistency, it was recommended to at least put the frozen mixture into a blender.  One of our colleagues travel a mini blender so I’m borrowing it from her and hopefully it will all work! – DONE

I’m blending it tomorrow… Fingers crossed!

Obstacle 6: I didnt have any cling wrap so I used any plastic bag I can find, cut out a size, rinse it and cover the sherbet with it.  (Step 10 above)

This is the end product of my Lemon Vanilla Sherbert:

I added vanilla essence instead of basil and it tastes GREAT! 🙂  Nice vanila scent to it too!

January 22, 2011 at 7:17 am Leave a comment

Indulgence at Unbelievable prices… Is it a setup?

I saw this in a supermarket in a discount-store supermarket and I couldnt believe how cheap this is!  How is it ever possible?  I looked at the date of expiry and it was still a good time away.  This is scary because the cheaper affordable food available are unhealthy and the fresh food cost more than this. 

This is a 1 Gallon (4.73 ltr) of vanilla ice cream and its only $4.99.  This only encourages the overweight or yet to be overweight people to get heavier because most people can afford this… well its tastes great, cheap and comes in big quantity…. why not?  Beware, its a setup!

January 17, 2011 at 7:58 am Leave a comment

Just One step…

Food that are easy to keep, dont require much cooking and fills up a hungry stomach quickly!  Bear in mind that there’s not much in terms of nutritional value since they are instant and contains preservatives, etc.  Moderation is the key!

One Step:  JUST ADD HOT WATER

1)  Instant noodles:  Let the noodles sit in the hot water for 3 mins and you have a meal! 

The ones that come in a bowl or cup is more convenient.  If you already have a plastic container as like my starter kit, buy those in the packets because they are cheaper and more environmental friendly. 

I don’t really like the taste and texture of the commonly found brand Ramen in the US.  Go for Nissin or any other Thai/Chinese/Japanese/Korean brand.  Definitely yummier!  Trust me, I grow up eating instant noodles for a bit.

2)  Flavoured Couscous:  Add hot water and let it sit for 5minutes.  Fluff with a fork. 

The seasonings are included and they taste wonderful; Parmesan cheese, Mediterranean curry, Herbs, etc.  Yummy and low in fat content.

3)  Instant Miso soup mix:  Add hot water and done!  Much like making tea. 

For those of you who are accustomed to drinking clear soup, I find that these help loads especially as a complement to another dish.  The soup makes the quick fix meal a little more complete.

4)  Eggs:  Cook them with hot water  and WA LA!  A good source of protein.

Add soya sauce or any sauce you have!  The good thing about eggs is, you can boil them in advance, put them in the fridge and eat when you want to.  I recommend eating them within 3 days after cooking though. 

 

One Step:  JUST MIX THEM UP

1.)  Fruit and Nuts:  Cut and mix them up into a fruit bowl!  Healthy and full of natural sweetness and protein!

2.)   Tuna Sandwich:  I think this is pretty straight forward.  Bread + tuna sandwich. 

Whenever I go to a KFC or McDonalds or any eatery, if they give free ketchup and mustard or Mayo, I’ll always keep them if I didn’t use them.  Drain the water from the canned tuna and mix it up with any of the sauces that you have to add that extra taste to your tuna sandwich which may have cost you $6 if you buy them in a café.

3.)  Egg Sandwich:  With the remaining bread, you can boil some eggs, mix with mayo or any sauces that you have and make a sandwich!  Add salt and pepper for taste if you don’t have any other condiments.

I’ve learnt to improvise along the way with whatever ingredients I have and I believe you will discover more quick recipes based on your own culture and what’s readily available to you!  Have fun!

January 16, 2011 at 4:54 am Leave a comment

Introducing… World Famous…

Who validates them? 

During a roadtrip a few months ago, I kept bumping into signboards with the World Famous tag on them.  I wonder, World Famous because everyone in the world agrees that its the best or most beautiful or most yummy OR because its common knowledge to the world?  If its self acclaimed, would it tarnish its own reputation if its not that great?

I hereby encourage those of you to comment if you’ve been there:

1.)  Grits a Ya YA in Fish House Pensacola Florida – I didnt try the grits but the other dishes we ordered (Gumbo, blackened fish and grilled fish) were great!

 2.)  Pralines in Savannah Georgia… they were closed when we were there…

3) World famous Love acts in New Orleans – Ok.. dont get too excited because we decided to give this a miss. All that red light was sending warning signals in our head… 

4) Muffeletta @ Franks in new Orleans – Its a subway like sandwich. We were recommended by a friend to go to Central Grocery (2 doors away) for one and they didnt put on the world famous tag though it seems like they were busier than this one…

5) World Famous Psyche reading in New Orleans.

6) Another world famous Pralines but now in New Orleans.

7) Tattoo shop in New Orleans.

8.) Hurricane drink in a pack in New Orleans.

Last but not least…

9) World Famous Vietnamese bread in New Orleans….

So what do you think?

January 15, 2011 at 5:25 am Leave a comment

Simple and healthy quick fix

After moving from hotel to hotel in the first month, I’ve realised that I’m never ever going to see a kettle in the hotel room.  The little electri ones that you plug in for power.  That’s what you get usually in hotels in other countries but no, not in the US.  They supply you with a coffee maker, often good to make 1 cup of coffee at a time 2 for the more advanced ones and if you are lucky, you actually get a proper one with a little flask to make more than 2 cups. 

This just means more work for me because I’ll need to constantly refill the machine to make hot water cup by cup if I want to make anything more than a cup of tea. 

Hence, if you only have a coffee maker as in picture above, you can make the following in the hotel room:

Half/ Soft Boiled Eggs

This is a satisfying Singaporean/Malaysian breakfast where its usually paired with our local coffee or tea with Kaya toasts.  You may be able to buy Kaya which is a coconut+eggs+sugar kind of jam (trust me its yummy) from any Asian supermarket particularly those that carries Singaporean and Malaysian products.     

You’ll need:  1 small egg (small eggs cook faster), a cup and a coffee maker/kettle.

Steps: 

  1. Put 1 egg in a cup of hot water (made from the coffee maker/kettle) to sit for 3 mins.
  2. Repeat this step twice with the same egg in a fresh cup of hot water.
  3. Add soya sauce or salt with pepper to taste.   

Do not put 2 eggs in one cup at a time because the heat from a cup of water will not be sufficient to cook both eggs.  The egg white should be white and semi solid while the egg yolk’s consistency is a little more sticky and oozes out slowly when broken.  OooOoOoO…

If you want boiled eggs, you’ll need to repeat and make fresh hot water for a total of 6-7times.

Couscous with vegetables

I’ve never had couscous in my life till I went to Perth Australia to hang out with my best friend.  She made couscous one day and it was the easiest thing ever!

You’ll need: 

  1. 80 grams of dry couscous or the flavoured ones – Parmesan cheese couscous are my favourite!  For that you use half a pack of couscous with half the seasoning.
  2. A plastic container (see my starter kit)
  3. A fork or spoon.
  4. Broccoli and carrots; cut them into small pieces so that its easier to cook.
  5. Coffee maker/Kettle to make hot water.

Steps:

  • Put broccoli and carrots into plastic container with enough hot water to cover them.  Cover and leave it for 3 mins
  • Pour away the water, add the couscous and add about 150ml of hot water (estimated about 3/4 cup of water).  Add seasoning if provided.  Cover and let it sit for 5mins. 
  • Fluff the couscous with a fork. 
  • For plain couscous, add salt and pepper to taste.  Add Shichimi (a spicy Japanese condiment) for the extra Oomph!  

In case you are wondering, you can leave the vegetables in the same container when cooking the couscous or you can empty them into a cup temporary and cook the couscous in the plastic container separately. 

Happy cooking!

January 13, 2011 at 7:45 am Leave a comment

Proof on Main, 21C Museum and Hotel

Went to this funky looking bar for a drink when we were in Louisville KY a few weeks ago… a nice change from the usual irish pubs and pubs!  Hahaha…  Psychedelic seal head and arty abstract horse heads hung on the walls with big red penguins at random corners of the whole establishment. It has a nice expensive feel to it (well the prices of the drinks tells it all!) and its part of a Museum and Hotel all in the same building.  Even the efficient waitress who attended to us looked really interesting; long dreads, black tight vest with a black flare above-the-ankle length big skirt and a fascinating accent and voice.  I couldnt stop giving her all my attention whenever she came to us. 

The museum houses interesting looking collections from photographs to paintings to sculptures and video projections.  The hotel lobby which is the entrance to the museum is nicely decorated with the art pieces as well.  You’ll probably not know that it’s a hotel when you walk in.  I was particularly interested in a video projection on the wall at the lift lobby.  Random letters falling from the top and land on your head, shoulders, arms, well basically on you.  You can try flick it move it up and down and that will keep you occupied while waiting for the lift!

January 12, 2011 at 10:24 pm Leave a comment

TASK Louisville: Find them, Try them and Share them…

Before getting into another city, I’ll try to read about it in Wikipedia, find out where the grocery stores, salsa clubs and any interesting sights are, relative to the location of our hotel.  From Wikipedia, I found a list of dishes that are unique to Louisville and I did managed to try 2 out of 17…

HOT BROWN – A layered dish of bread, bacon, and turkey, topped  with a Mornay sauce.

 “I ate this in Bluegrass Brewing Company place and actually felt really sinful eating it.  There was a lot of melted cheese… enough to make a cup of soup.”

DERBY PIE – Chocolate and pecan pie named for the Kentucky Derby.

“This sounds and looks really yummy in the pictures during my research.  I managed to have one in The Old Spaghetti Factory which I don’t think is authentic enough but it will do for now.” 

These are the rest on the list in Wikipedia… I’ll definitely keep a lookout for them in other cities.

ALE-8-ONE – A ginger-flavored soft drink bottled in Winchester.

BURGOO – A thick stew made from vegetables and mutton, or lamb, or other game meats.

MINT JULEP – Potable that is made with bourbon and crushed mint and is the ‘official’ drink of the Kentucky Derby

GOETTA – A Northern Kentucky delicacy composed primarily of ground meat, steel-cut oats and seasoned with bay leaves, rosemary, salt, pepper and thyme.

HENRY BAIN SAUCE – A potent sauce for serving with game.

BRAINS & EGGS – Known mostly as an English dish; this was served in Frankfort restaurants until BSE scares.

MOCK TURTLE SOUP – Welsh and English settlers brought this recipe with them when they settled in Clay County.  “Chinese and Asians has mock food too but usually a turtle soup is cooked with a real little turtle!” 

FROG LEGS – Often breaded and deep-fried.  “I thought that frog legs is an Asian thing!”

BENEDICTINE – A greenish cucumber and cream cheese spread made popular by Louisville’s Benedict’s restaurant.

STACK CAKE – An Appalachian layered cake with apple preserves spread between each layer.

JOHNNY CAKE – A corruption of “Shawnee” cake this is a flat corn bread cooked by direct heat.

BOURBON BALLS – Crushed cookies mixed with chocolate and bourbon, then coated in powdered sugar, first produced in Frankfort during Prohibition.

BEER CHEESE – Cheese dip made with beer, Cheddar cheese, and spices.

MODJESKAS – Gooey caramel candy with a marshmallow center. Named for a 19th century Polish actress that once visited Louisville.

SPOONBREAD – A sweet, moist cornmeal-based dish.

January 10, 2011 at 8:34 am Leave a comment


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