tag:blogger.com,1999:blog-73581416213546556102024-03-06T09:57:43.237+08:00Little Inbox Recipe ~Eating Pleasure~little inbox recipe ~eating pleasure~Little Inboxhttp://www.blogger.com/profile/05144722392476355519noreply@blogger.comBlogger459125tag:blogger.com,1999:blog-7358141621354655610.post-32769614793848250752016-06-15T12:55:00.000+08:002016-06-15T15:54:07.290+08:00Purple Carrot Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrkiw586D_w7OeID_JCpzBvZYbcbXCLlZm4APQHwBV_e-RBCkEVD8K4DVvCgGPzaz-5bNrkLs53lut8PJT2QYFZBkMbsyQRvmCBeWNBcQw0vy9_-eqHF1ubdrQfrhbyAMJw7oVhtPDChg/s1600/2016-05-29_15.39.32.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrkiw586D_w7OeID_JCpzBvZYbcbXCLlZm4APQHwBV_e-RBCkEVD8K4DVvCgGPzaz-5bNrkLs53lut8PJT2QYFZBkMbsyQRvmCBeWNBcQw0vy9_-eqHF1ubdrQfrhbyAMJw7oVhtPDChg/s320/2016-05-29_15.39.32.jpg" width="320" /></a></div>
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I spotted the purple carrot during my grocery shopping. It was imported from Australia. Thinking of giving it a try on my home cooked dish, so I bought a packet of 2. </div>
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This is what I cooked the purple carrot into. The purple carrot soup with lean pork slices, onion and garlic. The kids are inspired by mummy's magic purple soup.They poured the soup into white rice to make their magic purple rice. Kids, it's not magic, but it's the Iodine. </div>
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<b><span style="color: #20124d;">Purple Carrot Soup (Serves 4)</span></b></div>
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<span style="color: #20124d;">Magic Cooker Recipe</span></div>
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<b><span style="color: #20124d;">Ingredients:</span></b></div>
1 purple carrot, peeled and cut into cubes<br />
1200ml water<br />
100gm lean pork slices<br />
1 onion, peeled and quartered<br />
5 cloves of garlic<br />
half tsp of white pepper, mashed<br />
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<b><span style="color: #20124d;">Seasonings:</span></b><br />
Sea salt and light soy sauce to taste<br />
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<b><span style="color: #20124d;">Seasonings:</span></b><br />
Sea salt and light soy sauce to taste<br />
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<b><span style="color: #20124d;">Method:</span></b><br />
1. Bring the water to boil in the internal magic cooker pot.<br />
2. Add all the ingredient and leave it simmer for 5 minutes.<br />
3. Put the pot into magic cooker. Leave it for 2 hours.<br />
4. Remove the pot from the magic cooker, and heat it up on the stove.<br />
5. Add seasonings to taste and it's ready for serving.Little Inboxhttp://www.blogger.com/profile/05144722392476355519noreply@blogger.com0tag:blogger.com,1999:blog-7358141621354655610.post-39257244622629560432016-05-16T12:21:00.000+08:002016-05-16T12:21:45.831+08:00Bak Kut Teh (Pork Ribs Tea Soup) in Philips Pressure Cooker<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ1POA8TOJIep0FmY-W7Qw0aQadKWV8c_59KIA5fQyMTZ0JSDNehPUjt-OwjgEVFxN0m62g5FSgkD6NMvswonqERZHxjkl9sTUMX1Flqlnb5WcStgJPV3tDqU-wZmY3VdFC7WrOqH-jgc/s1600/bakkutteh1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" bx="true" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ1POA8TOJIep0FmY-W7Qw0aQadKWV8c_59KIA5fQyMTZ0JSDNehPUjt-OwjgEVFxN0m62g5FSgkD6NMvswonqERZHxjkl9sTUMX1Flqlnb5WcStgJPV3tDqU-wZmY3VdFC7WrOqH-jgc/s640/bakkutteh1.jpg" width="427" /></a></div>
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<span lang="EN-US">Philips
Electric Pressure Cooker is a good kitchen helper. It is definitely helpful in terms
of shortening meal preparation time. This round, I’m cooking my version of pork
ribs soup. Just put in all the ingredients, and when cooking is done, just
serve it with blanched enoki mushroom and Romaine lettuce. Enjoy!<span style="color: #351c75;"><o:p></o:p></span></span></div>
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<b>Bak Kut Teh (Pork Ribs Tea Soup) </b></div>
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<b>Cooked in Philips Electric Pressure Cooker</b></div>
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Serves 5-6</div>
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<b>Ingredients:</b></div>
450gm of pork ribs, chopped into pieces<br />
250gm of pork belly, cut into bite size<br />
20 meatballs<br />
6 caps of dried shiitake mushroom, dehydrated and stalk removed<br />
200gm of enoki mushroom, cut-off the bottom part and cleaned<br />
3 bulbs of garlic, cleaned, leave the skin on<br />
40gm of bak kut teh spices mix (I use a packet of "Claypot" brand Bakuteh Kau)<br />
Romaine lettuce <br />
1 liter water<br />
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<b>Seasonings:</b></div>
1 tbsp of oyster sauce<br />
1/2 tsp of dark soy sauce (for coloring)<br />
light soy sauce to taste<br />
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<b>Dipping Sauce (Mix-up all)</b>:</div>
3-5 cloves of chopped garlic<br />
a handful bird's eye chili, chopped<br />
1 tsp of dark soy sauce<br />
light soy sauce to cover the chopped garlic and chili<br />
juice of 2-3 calamansi<br />
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<b>Steps:</b></div>
1. Put all the ingredients and seasonings, except the Romaine lettuce and enoki mushroom into the internal pot.<br />
2. Place the top lid onto the electric pressure cooker and turn
it clockwise to get it locked. Select the “Beef/Mutton” menu, and ensure that
the vent is closed and pointed to wards pressure cooking.<br />
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3. Blanch the enoki mushroom for 1 minutes, drain and set aside.</div>
4. When the soup is completed with the cooking process, leave it for a few minutes until the pressure is released.<br />
5. Add in the enoki mushroom and lettuce. Serve hot with rice and the dipping sauce.Little Inboxhttp://www.blogger.com/profile/05144722392476355519noreply@blogger.com0tag:blogger.com,1999:blog-7358141621354655610.post-80557482119607143052016-05-09T09:30:00.000+08:002016-05-10T06:56:31.231+08:00Make to Order Breakfast, Waroeng of Jeeva Klui Resort<div class="separator" style="clear: both; text-align: center;">
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I enjoyed the every moment through out the stay at Jeeva Klui Resort. I always look forward to dine at their "Waroeng" - the open air cafe. We chose our favorite dining table by the pool. We loved to enjoyed sea side view, the fresh breeze and of course the make to order breakfast. Fabulous. Oh, my tummy is growling now while writing this post. </div>
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While seated, a glass of fresh fruit juice of your choice and coffee/ tea will be served. You can select from the breakfast menu ranges from Tropical fruits, freshly baked pastries, mixed fruit yogurt with assorted cereals, Indonesian breakfast, pancake/French toast/waffles and all kinds of egg breakfasts.</div>
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If you are an egg lover, you will love almost all of the breakfast as we do. The omelete, the sunny side up or the egg <span style="text-align: center;">Benedict that served with their daily potatoes, tomatoes, mushrooms, sausage and ham </span>will never disappoint you. Their daily potatoes can be <span style="text-align: center;">pan-fried baby potatoes, hash brown or potato fritter. We ordered the </span><span style="text-align: center;">Eggs Benedict and </span><span style="text-align: center;">Orange French Toast twice. Just imagine how delicious it was. </span></div>
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<span style="text-align: center;">The Indonesian breakfast that we ordered, the Mie Goreng (fried noodle) and </span><span style="text-align: center;">Telur Dadar Lombok (fried rice with side dishes) tasted yummy too. It contained the special taste of Indonesian cuisine, that is the acceptable level of spiciness. </span></div>
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<span style="text-align: center;">Let's have a look on what we had taken over the 3 days. Enjoy!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqplz5Ne7vZ6M-DlFFqk0Sc3bmqOOFG9ZOrWOLHwXWmUdaEdC4WZsExVt0spsp_6pmv8H0bwoT0mNpcHFdYgpOqcCLGNTPp4dEUHJ-pKpAxrgDNYI8yMSYJ2SPFc0RW4rSI-glWpWz1r4/s1600/IMG-20160205-WA0035.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqplz5Ne7vZ6M-DlFFqk0Sc3bmqOOFG9ZOrWOLHwXWmUdaEdC4WZsExVt0spsp_6pmv8H0bwoT0mNpcHFdYgpOqcCLGNTPp4dEUHJ-pKpAxrgDNYI8yMSYJ2SPFc0RW4rSI-glWpWz1r4/s400/IMG-20160205-WA0035.jpg" width="400" /></a></div>
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Tropical Fruits Platter</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJGHfYkwc0dHCKAIWT0mmdEwQS3i2fdpSviLRtX5Crg7bKI-zr7El7RP9oE9F7FK4chJ_zUErSjrx68PMz-UrutVJJwLoxhG7bssw_8X6MCKbXF_OItfCnB6ox5n3aczqFV2cXY4ZnVZY/s1600/IMG-20160205-WA0001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJGHfYkwc0dHCKAIWT0mmdEwQS3i2fdpSviLRtX5Crg7bKI-zr7El7RP9oE9F7FK4chJ_zUErSjrx68PMz-UrutVJJwLoxhG7bssw_8X6MCKbXF_OItfCnB6ox5n3aczqFV2cXY4ZnVZY/s400/IMG-20160205-WA0001.jpg" width="400" /></a></div>
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Jeeva Klui Omelet - Filled with beef ham, spinach, mushrooms, and cheese served with grilled tomato, mushrooms, daily potatoes and chicken sausage.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmRB3nrqHpxDEA70RqoFT2n_z7jTgS8NMNz676Vh3MUW-qsOc6a3TaOt4zLz3mbniT4vyPhZFuoRBhOatDnY0hZFhdPUPb-MVgao0bPubdAX3lTj-l9wxFAVZufaakDBXF0DyPM0pdYd8/s1600/IMG-20160205-WA0000.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmRB3nrqHpxDEA70RqoFT2n_z7jTgS8NMNz676Vh3MUW-qsOc6a3TaOt4zLz3mbniT4vyPhZFuoRBhOatDnY0hZFhdPUPb-MVgao0bPubdAX3lTj-l9wxFAVZufaakDBXF0DyPM0pdYd8/s400/IMG-20160205-WA0000.jpg" width="400" /></a></div>
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Eggs Benedict - 2 poached eggs on brioche with spinach and beef ham. Served with mushrooms, daily tomatoes and potatoes. We got the baby potatoes.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnHO1SwdpkZeXLz5AYLPoKtGZcOL8m_IHTkN1aHtC2K-7-G-STOGwEGNFu1fQXiUSRJPd88aeCtngylv6hhwbJvCrErcDXbxXXO5jL-8ABMO5STmLc9TN40X7hg4qeD3g_mBLfp7WuvGY/s1600/IMG-20160205-WA0029.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnHO1SwdpkZeXLz5AYLPoKtGZcOL8m_IHTkN1aHtC2K-7-G-STOGwEGNFu1fQXiUSRJPd88aeCtngylv6hhwbJvCrErcDXbxXXO5jL-8ABMO5STmLc9TN40X7hg4qeD3g_mBLfp7WuvGY/s400/IMG-20160205-WA0029.jpg" width="400" /></a></div>
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<span style="text-align: center;"> Eggs Benedict as well, but with the potato in hash brown form. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitvzycvL_-AaVuQdOLono_FBGtw0rBEU2NgivahCKWIiXS3WqYCpemH22gxo-c79ebAjVmiuxWY4tpzwOR7kodz8DZcqVaD7Hb6IbjBCCFUq9yEWQpFVGYP0zVuEqfpWkMwGdQjCT4Eg8/s1600/IMG-20160205-WA0036.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitvzycvL_-AaVuQdOLono_FBGtw0rBEU2NgivahCKWIiXS3WqYCpemH22gxo-c79ebAjVmiuxWY4tpzwOR7kodz8DZcqVaD7Hb6IbjBCCFUq9yEWQpFVGYP0zVuEqfpWkMwGdQjCT4Eg8/s400/IMG-20160205-WA0036.jpg" width="400" /></a></div>
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Egg roll - Egg omelet rolled with pita bread and choice of chicken or beef sausage</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKCS03Ho3GgDIkU4__FOA0YTYVu3CHyTqrsLl-tVM8h98Ag3TQw3PYt3dO6l2wAo3qA0h1beMx1OAfiVsJaSEbLJngnCThlWiyERayLPjBHymkz1PLMviFBvfBnTeVbdgLA7IYbhD4KLQ/s1600/IMG-20160205-WA0047.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKCS03Ho3GgDIkU4__FOA0YTYVu3CHyTqrsLl-tVM8h98Ag3TQw3PYt3dO6l2wAo3qA0h1beMx1OAfiVsJaSEbLJngnCThlWiyERayLPjBHymkz1PLMviFBvfBnTeVbdgLA7IYbhD4KLQ/s400/IMG-20160205-WA0047.jpg" width="400" /></a></div>
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Mie Goreng - Stir fried egg noodles with vegetables, prawn crackers and topped with fried egg</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg513WaLF4ZijHGGRr0TX8BJ4jqMcaZlf-sBSmNStosDuea-7uTkKqfvpBQI9vYQeU-eYzP0H8JMPxEHuWf4XGsBHqxLcE3QZM7BGq_zn5uhUczkLf-Kp-CVc21IpCCtmrKZFN2r9MLLhs/s1600/IMG-20160223-WA0001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg513WaLF4ZijHGGRr0TX8BJ4jqMcaZlf-sBSmNStosDuea-7uTkKqfvpBQI9vYQeU-eYzP0H8JMPxEHuWf4XGsBHqxLcE3QZM7BGq_zn5uhUczkLf-Kp-CVc21IpCCtmrKZFN2r9MLLhs/s400/IMG-20160223-WA0001.jpg" width="400" /></a></div>
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Telur Dadar Lombok - Egg omelet with shallots, garlic, chili and tomato, served with fried rice and sambal sauce.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXQ0ezw_AtTChdUSdhZbKZ_wTxiCAUhoHChO_Se8nQFJKPjK4sO_fq3YySWcZ3VJ-Xq8WFnt2jtsQAMbIWXjNoijKCfAtL5ABT9aStxOs4qdKb49N3qWR3RLhj71p-Lqt6LIFUdKdoFlQ/s1600/IMG-20160223-WA0002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXQ0ezw_AtTChdUSdhZbKZ_wTxiCAUhoHChO_Se8nQFJKPjK4sO_fq3YySWcZ3VJ-Xq8WFnt2jtsQAMbIWXjNoijKCfAtL5ABT9aStxOs4qdKb49N3qWR3RLhj71p-Lqt6LIFUdKdoFlQ/s400/IMG-20160223-WA0002.jpg" width="400" /></a></div>
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2 sunny side up with choice of roasted beef ham, served with grilled tomato and potatoes of the day</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5IlwgNt4e88JIke1fXtbXXdfC-Td6i6YvkIb4olvsOaY468ndv14_kVAhOWZOliavozxFmh9l88VWwPJaeWq1wvnJhS_OwXuAIPlEni5X9rnRYdU1LMbplFVzNmtY8nV1eV250s0S2lY/s1600/IMG-20160223-WA0003.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5IlwgNt4e88JIke1fXtbXXdfC-Td6i6YvkIb4olvsOaY468ndv14_kVAhOWZOliavozxFmh9l88VWwPJaeWq1wvnJhS_OwXuAIPlEni5X9rnRYdU1LMbplFVzNmtY8nV1eV250s0S2lY/s400/IMG-20160223-WA0003.jpg" width="400" /></a></div>
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2 sunny side up with choice of chicken sausage, served with grilled tomato and potatoes of the day</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpp9BQquPRyJeKpzO1vS2oZV5TyG1LZP8ljlN7dFXK5kRSBr2bHD8V7zEgFCq1_YZgK_HndPv-idGA-yhr-XS9aQM1yofDcjotlY0PzAKwfDQ2N6XLt2P9rAxlAo83wJwU2KG0-xUrVX0/s1600/20160204_074933.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpp9BQquPRyJeKpzO1vS2oZV5TyG1LZP8ljlN7dFXK5kRSBr2bHD8V7zEgFCq1_YZgK_HndPv-idGA-yhr-XS9aQM1yofDcjotlY0PzAKwfDQ2N6XLt2P9rAxlAo83wJwU2KG0-xUrVX0/s400/20160204_074933.jpg" width="400" /></a></div>
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Orange French Toast with grilled banana, whipped cream and maple syrup</div>
Little Inboxhttp://www.blogger.com/profile/05144722392476355519noreply@blogger.com0tag:blogger.com,1999:blog-7358141621354655610.post-27332271645540031532016-03-31T21:56:00.000+08:002016-04-07T15:33:04.644+08:00Getaway to Lombok, Indonesia<div class="separator" style="clear: both; text-align: center;">
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My dear and I had a honeymoon trip in the beginning of Feb
2016. The itinerary covered a 4D3N trip to Lombok, Indonesia. Many doesn’t know about <span style="color: #222222; mso-bidi-font-family: Arial;">Lombok. In fact, Lombok is
an island located to the East of Bali. From Lombok, you can reach Bali and the 3 Gili
Islands by speed boat or motor boat.<o:p></o:p></span></div>
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When it comes to romantic getaway, the accommodation is
everything. We aimed for a total privacy
and a luxury space to relax. We wanted to free ourselves from the hassles. My
dear booked the Jeeve Klui Resort’s Akasha Pool Villa. By the way, Jeeva is
pronounced as “Jeeba” in Indonesia language. It means “the soul of Klui”. Klui
is the name of the curving beach behind the resort. <o:p></o:p></div>
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<o:p> That open air building is the lobby. Passed through the walk way and the stone stair case, turn right and we reach out Akasha Pool Villa P02.</o:p></div>
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An entrance opens to a stoned wall garden<o:p></o:p></div>
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A deck area<br />
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The private pool<br />
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The room view</div>
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The outdoor shower</div>
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The walk way to the "Warung" (open air restaurant) on the left. The beach is at the end.</div>
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More photos...</div>
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<span style="text-align: center;">We had a very pleasant stay there for 4D3N. The staffs from all levels are well trained to greet customers and to offer help whenever they see us at the resort compound.</span><br />
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Little Inboxhttp://www.blogger.com/profile/05144722392476355519noreply@blogger.com0tag:blogger.com,1999:blog-7358141621354655610.post-73268956758965965242014-12-08T14:57:00.000+08:002016-05-30T15:09:46.302+08:00No Knead Bread Loaf 免揉面包<div class="separator" style="clear: both; text-align: center;">
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My last bread making was back in December 2011. Time flies, the bread machine is abandoned for almost 3 years. After reading the news on Penang Health Department found rat droppings, human hair, houseflies at one of the Penang bakery shop, I've decided to make my own bread. Let's warm up with a simple recipe - no knead bread.<br />
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I found that the bread texture is rough and it tastes a bit dry. I'm keen to experiment some other method the next. Hopefully I can discover a dough that works for soft and springy bread to my liking.<br />
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<b><span style="color: #351c75;">No Knead Bread Loaf 免揉面包</span></b><br />
<b><span style="color: #351c75;"><br /></span></b>
<span style="color: #351c75;"><b>Ingredients</b></span>:<br />
60 g melted butter<br />
300 g bread flour<br />
150 g water at room temperature<br />
5 g yeast<br />
50 g sugar<br />
4 tbsp milk powder<br />
1 egg at room temperature<br />
Some raisins<br />
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<span style="color: #351c75;"><b>Steps: </b></span><br />
1. Add all ingredients in a large mixing bowl.<br />
2. Mix up all the ingredients.<br />
3. Cover it up with cling wrap and leave the dough in the fridge for overnight .<br />
4. Take out the dough from the fridge. You can observe the dough is doubled up in size. Leave aside till it warm up to room temperature.<br />
5. Transfer the dough into Tesco brand bread maker and bake under menu 12. You can bake in the oven too (170/180 deg C for 35-40 minutes).<br />
6. Remove the bread from the bread maker/oven, and cool it on a rack before cutting into slices.Little Inboxhttp://www.blogger.com/profile/05144722392476355519noreply@blogger.com2tag:blogger.com,1999:blog-7358141621354655610.post-76720365787415428632014-05-06T21:59:00.001+08:002014-05-06T22:06:26.089+08:00Crispy Anchovies In Spicy, Sweet and Sour Sauce<div class="separator" style="clear: both; text-align: center;">
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This anchovies dish is a courtesy of my mum. It is absolutely an appetizing dish that attracts my palate. I can eat it on its own or to serve it with rice. You can cook this in larger portion and store it in air-tight container to be consumed for the next few days. Enjoy!<br />
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<b><span style="color: #351c75;">Ingredients: </span></b><br />
250gm anchovies<br />
200ml water<br />
Cooking oil<br />
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<b><span style="color: #351c75;">(A) To grind:</span></b><br />
1 ½ bulb of garlic, peeled<br />
7 red chili, seeded<br />
7-8 bird’s eye chili<br />
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<b><span style="color: #351c75;">(B) To juice:</span></b><br />
6 calamansi<br />
½ lemon<br />
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<b><span style="color: #351c75;">Seasoning:</span></b><br />
Sugar, salt or light soy sauce to taste<br />
<b><br /></b>
<b><span style="color: #351c75;">Steps:</span></b><br />
1. Grind ingredients (A) into paste using mortal and pestle. Set aside.<br />
2. Juice the ingredient (B). Set aside.<br />
3. Rinse the anchovies in running water, drain and pat dry with kitchen tissue<br />
4. Heat up oil in a wok, deep fry anchovies into golden yellow. Drain the oil, and rest the anchovies on kitchen tissue to remove excess oil.<br />
5. In the same wok, heat up some oil to sauté the grounded garlic and chili paste.<br />
6. Pour in water and leave it simmers for a while. Add in the juice to mix well.<br />
7. Add sugar, salt or light sauces to taste. Simmers the sauce till thickening and off the flame.<br />
8. Toss in the anchovies to coat with the sauce. Little Inboxhttp://www.blogger.com/profile/05144722392476355519noreply@blogger.com1tag:blogger.com,1999:blog-7358141621354655610.post-32524513175913446752013-09-23T20:48:00.000+08:002013-09-23T21:49:23.429+08:00Prawns and Veggie Tortilla Wrap<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggonDP42hp_ueeiJrxGwl0y5EXbwTEcHbziKmbehz3fRhbY12aCUQqGtlhkWy43hmGrjediYqGPCVQvuzmd-Rn_ti44i9Brqcv0zSn72SbJgINssv4sFb1eEx9zN2D9P2uIYuhfKuH2ew/s1600/tortilla-wrap.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggonDP42hp_ueeiJrxGwl0y5EXbwTEcHbziKmbehz3fRhbY12aCUQqGtlhkWy43hmGrjediYqGPCVQvuzmd-Rn_ti44i9Brqcv0zSn72SbJgINssv4sFb1eEx9zN2D9P2uIYuhfKuH2ew/s1600/tortilla-wrap.jpg" /></a></div>
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<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Arial, sans-serif; font-size: 10pt;">Tortilla wrap is my favorite bento lunch. This
version of tortilla wrap takes longer time to prepare compared to the <a href="http://eatingpleasure.blogspot.com/2010/06/chicken-and-veggie-tortilla-wrap.html">Chickenand Veggie Tortilla Wrap</a> that I shared earlier. I get what I gave. I spend more
time in the cooking and preparation, and I got the better taste tortilla wraps.
<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><span style="background: white; color: #351c75; font-family: "Arial","sans-serif"; font-size: 10.0pt;">Prawns and Veggie Tortilla Wrap</span></b><span style="background: white; color: #351c75; font-family: "Arial","sans-serif"; font-size: 10.0pt;"> </span><span style="font-family: Arial, sans-serif; font-size: 10pt;"><br />
</span><span style="background: white; color: #351c75; font-family: "Arial","sans-serif"; font-size: 10.0pt;">Yields for 2
to 3<b><br />
<br />
Ingredients:</b></span><span style="font-family: Arial, sans-serif; font-size: 10pt;"><br /><span style="background: white;">3
tortillas</span><br />
<span style="background: white;">3 eggs<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Arial, sans-serif; font-size: 10pt;">1/2 tomato, sliced<o:p></o:p></span></div>
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<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Arial, sans-serif; font-size: 10pt;">1/2 Japanese cucumber, sliced<o:p></o:p></span></div>
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<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Arial, sans-serif; font-size: 10pt;">1 stalk of spring onion, chopped<o:p></o:p></span></div>
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<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Arial, sans-serif; font-size: 10pt;">1 small onion, diced thinly</span><span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">, soak in cold
water and drained</span><span style="font-family: Arial, sans-serif; font-size: 10pt;"><br />
<span style="background: white;">prawns,
shelled, steamed and sliced into 2<br />
Mayonnaise <o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="font-family: Arial, sans-serif; font-size: 10pt;">Cooking oil<br />
<br />
</span><b><span style="background: white; color: #351c75; font-family: "Arial","sans-serif"; font-size: 10.0pt;">Steps:</span></b><span style="font-family: Arial, sans-serif; font-size: 10pt;"><br /><span style="background: white;">1.
Crack an egg in a bowl. Add a tbsp of chopped spring onion. Beaten it with a fork.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Arial, sans-serif; font-size: 10pt;">2. Heat up a pan or wok with some cooking oil.
Pan fry the egg. When it is almost cooked at the bottom side, top it with a Tortilla.
Leave for a few seconds and flip to fry the other side. You’ll get the egg and
tortilla stick together. Dish out.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Arial, sans-serif; font-size: 10pt;">3. Repeat step 1 and 2 to prepare the other 2
sheets of “egg-tortilla”.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Arial, sans-serif; font-size: 10pt;">4. Allocate a sheet of “egg-tortilla” on a chop
board with egg facing up. Spread a layer of Mayonnaise on the egg surface. Top
up all the ingredients – tomato and cucumber slices, prawns, onions at the
bottom area of the tortilla sheet. Roll it up tightly and cut into two.<o:p></o:p></span></div>
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</div>
<div class="MsoNormal">
<span style="background-color: white; background-position: initial initial; background-repeat: initial initial; font-family: Arial, sans-serif; font-size: 10pt;">5. Repeat step 4 to get the rest of tortilla
wraps done.</span></div>
Little Inboxhttp://www.blogger.com/profile/05144722392476355519noreply@blogger.com6tag:blogger.com,1999:blog-7358141621354655610.post-90650299586076313122013-09-09T09:34:00.003+08:002013-09-10T09:13:08.067+08:00Baked Paprika Chicken with Philips Electric Pressure Cooker<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjg5h4mI4Urk7xTTrlRKbO_gl3zXkmn3pJc4lorBcSKw6TrOEm-s6CkQ793NvvK_OZs7RsSUOAjd0W80MCiF_lmR8yOWjDGGj5dTnB1ne_nKsvTYexnoJ7Obloi3EsxXiBSHsW4_DrecQ/s1600/baked-paprika-chicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" psa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjg5h4mI4Urk7xTTrlRKbO_gl3zXkmn3pJc4lorBcSKw6TrOEm-s6CkQ793NvvK_OZs7RsSUOAjd0W80MCiF_lmR8yOWjDGGj5dTnB1ne_nKsvTYexnoJ7Obloi3EsxXiBSHsW4_DrecQ/s1600/baked-paprika-chicken.jpg" /></a></div>
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<br /></div>
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Little Inbox bought a Philips electric pressure cooker last July. So far, it contributes a lot in cooking. It is worth the value if
you consider it as a heavy duty kitchen aid.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
This dish was cooked to experiment the texture of the baked
free-range chicken from the electric pressure cooker. We know that free-range
chicken need longer time to cook due to its firmer texture. Based on my previous experiment, an oven baked free-range chicken tends to be dryer and harder. With electric pressure cooker, you won’t
face this problem. What you’ll get a baked free range chicken that is juicy,
tender and oil-less compared to normal farming chicken.</div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #351c75;"><b>Baked Paprika Chicken with Philips Pressure Cooker</b><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="color: #351c75;">Serves 2</span><o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><span style="color: #351c75;">Ingredients:</span></b><o:p></o:p></div>
<div class="MsoNormal">
Half of a free-range chicken, cleaned<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #351c75;"><b>Marinades:</b></span><o:p></o:p></div>
<div class="MsoNormal">
1 tsp Paprika<o:p></o:p></div>
<div class="MsoNormal">
½ tsp salt<o:p></o:p></div>
<div class="MsoNormal">
1 tbsp honey<o:p></o:p></div>
<div class="MsoNormal">
1 tsp light soy sauce<o:p></o:p></div>
<div class="MsoNormal">
½ tbsp oyster sauce<o:p></o:p></div>
<div class="MsoNormal">
Dashes of pepper<o:p></o:p></div>
<div class="MsoNormal">
2 cloves of garlic, peeled and grated<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><span style="color: #351c75;"><b>Steps:</b></span><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">1.Pad dry the chicken after cleaning. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">2.Make tiny holes over the chicken with fork.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">3.Mix up all the ingredients listed under marinades.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">4.Marinate the chicken for overnight in fridge.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">5.Take out the chicken from the fridge at least half hour before
cooking.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">6.Put the chicken in the pressure cooker pot with skin facing up (together
with the marinades).<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">7.Close the pressure cooker lid.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">8.Adjust the valve to baking mode.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">9.Select “chicken” under the baking mode and press the start
button.<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">10. When it is done, wait till the pressure is released before removing
the lid.<o:p></o:p></span></div>
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</div>
<div class="MsoNormal">
<span style="font-family: inherit;">11. Turn the chicken with skin facing down. Close the lid and keep
warm for 15 minutes before serving.</span></div>
<div style="text-align: justify;">
<br /></div>
Little Inboxhttp://www.blogger.com/profile/05144722392476355519noreply@blogger.com5tag:blogger.com,1999:blog-7358141621354655610.post-5894600760803266012013-07-24T22:25:00.002+08:002013-07-24T22:56:31.211+08:00Fried Angel Hair<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhplLgL1nbk9cpDdTOvbdZTxuUO7xweVWS2lzncpHtv4WBxOxdwsuYQ2x5sPSxbFTV2ljfhk7KLz0H4z0OBnCuiu_98a7miCClsdFb3EcpHTuVptmVGzSyyEr0nyt1E8xBGmMRawyte8lw/s1600/fried+angel+hair.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhplLgL1nbk9cpDdTOvbdZTxuUO7xweVWS2lzncpHtv4WBxOxdwsuYQ2x5sPSxbFTV2ljfhk7KLz0H4z0OBnCuiu_98a7miCClsdFb3EcpHTuVptmVGzSyyEr0nyt1E8xBGmMRawyte8lw/s1600/fried+angel+hair.png" /></a></div>
<br />
<div style="text-align: justify;">
My daughter loves noodle. For example, she likes rice flour noodle (mee suah) and vermicelli (bee hoon). I try to discover more kids recipes to please her palate. This fried Angel Hair is whipped up for that purpose. Not only the kids need a healthy diet, the adults gain the benefits too. She likes the noodle. But she eats pretty slow since she is learning to chew her food. Her teething is still in progress. </div>
<div style="text-align: justify;">
<br /></div>
<div style="text-align: justify;">
I just wonder if kids have problem to digest the angel hair since it is made of Durum wheat? </div>
<div style="text-align: justify;">
By the way, this recipe is modified from the <a href="http://eatingpleasure.blogspot.com/2012/12/fried-noodle-with-minced-pork-and-fungus.html">Fried Noodle with Minced Pork and Fungus</a>. </div>
<br />
<b><span style="background-color: white; color: #351c75;">Fried Angel Hair with Minced Pork and Fungus 碎肉木耳炒面</span></b><br />
<b><span style="background-color: white; color: #351c75;">Serves 4</span></b><br />
<br />
<b><span style="color: #351c75;">Ingredients:</span></b><br />
4 servings of angel hair, cooked per the instruction on the packaging (remark: salt is added to the hot boiling water)<br />
200g minced pork
5 stalks of chives, cut into 1.5” length<br />
a few florets of black fungus, soaked, drained and cut into strips<br />
5 cloves of garlic, peeled and chopped<br />
1 onion, peeled and chopped<br />
3 Shiitake mushroom, soaked, drained and cut into strips<br />
cooking oil<br />
water (retained from the angel hair boiling process)<br />
<br />
<span style="color: #351c75;"><b>Seasonings (Mix-up):</b></span><br />
1.5 tbsp of dark soy sauce<br />
1 tbsp of oyster sauce
light soy sauce to taste<br />
dashes of white pepper powder<br />
150ml water<br />
<br />
<b><span style="color: #351c75;">Steps:</span></b><br />
1. Heat up oil in a wok.<br />
2. Add minced pork and leave it to fry for a while before stirring. Fry and get the minced pork separated.<br />
3. Add onion sauté for a few minutes, stir in garlic to sauté till fragrant.<br />
4. Add mushroom and black fungus. Stir-fry for few minutes.<br />
5. Toss in angel hair. Add seasoning to mix well. Stir-fry for a few minutes. Add more water if needed.<br />
6. Add chives to mix well with the noodle. Stir-fry for another 1 minute before done.Little Inboxhttp://www.blogger.com/profile/05144722392476355519noreply@blogger.com2tag:blogger.com,1999:blog-7358141621354655610.post-54842951244583062112013-06-10T08:26:00.001+08:002013-06-10T08:26:38.614+08:00Baby Food - Apple and Carrot Porridge<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMtL5xyOGlsC8pDMngzS_G4A2QxT_ibY8yNeOSQvxQyt7hzV8-bXVV7hxFOWgk3pfrhgj3zyyXho0L-nAFqNmeC38KkIp-OZhyR2NNngNXMuRFHyGoo4Ukzc4-C6R8l9aSnxAKoCLenGQ/s1600/Apple+and+Carrot+Porridge.png" imageanchor="1"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMtL5xyOGlsC8pDMngzS_G4A2QxT_ibY8yNeOSQvxQyt7hzV8-bXVV7hxFOWgk3pfrhgj3zyyXho0L-nAFqNmeC38KkIp-OZhyR2NNngNXMuRFHyGoo4Ukzc4-C6R8l9aSnxAKoCLenGQ/s640/Apple+and+Carrot+Porridge.png" width="480" /></a></div>
<br />
<div style="text-align: justify;">
My babies are fed with savory meat and veggies porridge on weekdays. My 22M girl prefers rice noodle soup than savory porridge. Cooking up a meal for 2 babies pose new challenges, as both have different preference in taste. I was thinking of something else to feed them over the weekend to simulate their taste buds. With the available ingredients, I make a twist to cook up a sweet porridge instead of savory porridge. My girl didn't seem like it, but she still finished up her portion. As for my 11M boy, I fed him the puréed version. Seems like he can accept the taste.</div>
<div style="text-align: center;">
<br /></div>
<span style="color: #351c75;"><b>Baby Food - Apple and Carrot Porridge</b></span><br />
Serving: 2<br />
<br />
<b><span style="color: #351c75;">Ingredients:</span></b><br />
half of a corn, chopped into 2 pieces<br />
5 red dates, rinsed and pitted<br />
2 red apples, peeled, cored and sliced into 8 pieces each<br />
3 ½ tbsp of rice, rinsed
half of a carrot, peeled and cut into bite-sized<br />
500ml of hot water<br />
<br />
<span style="color: #351c75;"><b>Steps:</b></span><br />
1. Add rice, red dates, corn and hot water into slow cooker. Cook for 1 hour.<br />
2. Add carrot and apple. Cook until you get the desired porridge texture.<br />
3. Discard the corn and red dates.<br />
4. Leave the porridge cool down a bit.<br />
5. Mash the apple and carrot and serve together with the porridge.
Little Inboxhttp://www.blogger.com/profile/05144722392476355519noreply@blogger.com3tag:blogger.com,1999:blog-7358141621354655610.post-36195312272500433702013-03-12T21:39:00.001+08:002013-03-12T21:39:40.655+08:00Capsicum, Eryngii Mushroom and Chicken Stir-Fry<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKMXluzs5pC9BDculLrZOIVii6WF77CIxaTFmZCsl1yJG7y3bW50LCDZwp8LBN9RssnNYEkWN7AhCb74KuGGNKtulxURm-9zEclAjvMETatYFDqDk_0KQWrDN3q0ZXxhyphenhyphenXejO02e8ifkA/s1600/Capsicum,+Eryngii+Mushroom+and+Chicken+Stir-Fry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKMXluzs5pC9BDculLrZOIVii6WF77CIxaTFmZCsl1yJG7y3bW50LCDZwp8LBN9RssnNYEkWN7AhCb74KuGGNKtulxURm-9zEclAjvMETatYFDqDk_0KQWrDN3q0ZXxhyphenhyphenXejO02e8ifkA/s1600/Capsicum,+Eryngii+Mushroom+and+Chicken+Stir-Fry.jpg" /></a></div>
<br />
<br />
This is another quick and easy one-pan-meal. It is something similar to one of the earlier dish – <a href="http://eatingpleasure.blogspot.com/2012/11/capsicum-shiitake-mushroom-chicken-stir.html">Capsicum, Shiitake Mushroom & Chicken Stir-fry</a>. I found that chicken, mushroom and capsicum are a delicious combination that suits my taste buds. The quick stir-fry just required fermented bean paste, soy sauce and oyster sauce as seasonings. The dish is full of flavors and one dish is good to go with steamed rice. Never the less, it is a balanced diet too.<br />
<br />
<span style="color: #351c75;"><b>Capsicum, Eryngii Mushroom and Chicken Stir-Fry</b></span><br />
<span style="color: #351c75;">Serves 4-5</span><br />
<br />
<b><span style="color: #351c75;">Ingredients:</span></b><br />
1 chicken breast, skinned, deboned and cut into strips<br />
1 red capsicum, cored and cut into strips<br />
½ carrot, skinned and cut into thin pieces<br />
1 onion, skinned and diced<br />
1 tbsp of chopped garlic<br />
5 Eryngii mushroom, cut into strips<br />
Cooking oil<br />
4 tbsp of water<br />
<br />
<b><span style="color: #351c75;">Chicken Marinades:</span></b><br />
1 tbsp of light soy sauce<br />
Dashes of white pepper powder<br />
<br />
<b><span style="color: #351c75;">Seasonings:</span></b><br />
1 tbsp of oyster sauce<br />
1 tbsp of fermented bean paste (mashed)<br />
<br />
<b><span style="color: #351c75;">Steps:</span></b><br />
1.Marinate the chicken strips for 5 minutes.<br />
2.Heat up oil in a wok. Fry the chicken trips to golden yellow. Set aside.<br />
3.In the same wok, stir-fry the mushroom till it turn soft and moist.<br />
4.Add a tbsp of oil. Fry the onion and garlic.<br />
5.Stir in carrot.<br />
6.Toss in fried chicken strips and capsicum to mix well. Add seasonings and few tbsp of water. Stir-fry for 1 minutes.<br />
7.Dish out and serve hot with steamed rice.<br />
<br />Little Inboxhttp://www.blogger.com/profile/05144722392476355519noreply@blogger.com3tag:blogger.com,1999:blog-7358141621354655610.post-91419878650499080082013-01-03T12:55:00.001+08:002013-01-03T12:55:14.964+08:00Baby Food- Fish and Vegetable Porridge<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7i6gezp_OFkn489HMhNFOK5sT5nPRcBkkkp5igBvZ9dZ70NWsI3yzOVHOyJkK5uyjZwv_whkGiodwVmsfAaaKGkgC2aTb5Xn6M5eFF1a-Ea1pTcPW-3wJ-jyKEXMPkDr3kAPJOjB2Ydo/s1600/fish+porridge.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7i6gezp_OFkn489HMhNFOK5sT5nPRcBkkkp5igBvZ9dZ70NWsI3yzOVHOyJkK5uyjZwv_whkGiodwVmsfAaaKGkgC2aTb5Xn6M5eFF1a-Ea1pTcPW-3wJ-jyKEXMPkDr3kAPJOjB2Ydo/s1600/fish+porridge.jpg" /></a></div>
<br />
<div style="text-align: justify;">
I did a simple statistics on my blog posts. </div>
<div style="text-align: justify;">
My effort on this blog reduced from 120 posts in 2010 to 78 posts in 2011. Then the post dropped tremendously from 78 posts to merely 33 posts in 2012. </div>
<div style="text-align: justify;">
Assume my blogging effort is 100% in year 2010, I sacrificed 35% of my blogging effort on my daughter in year 2011. Again in 2012, additional 37.5% of my blogging effort is delegated to my son. So now at the beginning of 2013, my blogging momentum left only 27.5% compared to 2010. </div>
<div style="text-align: justify;">
In return, I have less readers visiting my blog, I have very less comments in my latest posts. </div>
<div style="text-align: justify;">
Okay, feel free to correct me if my statistic study is wrong. :P </div>
<br />
New year new resolutions. Ahem, my 2013 new year goal is nothing new, but to continue cooking healthy and delicious food for the family of 4. Each meal need to be as simple as possible, and as delicious as possible.
Happy New Year 2013 to all my readers!
<br />
<br />
<div class="MsoNormal">
To achieve my new resolutions, my first 2013 post is started
with this Fish and Vegetable Porridge. It’s so nutritious, right?<o:p></o:p></div>
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</div>
<br />
<span style="color: #351c75;"><b>Baby Food: Fish and Vegetable Porridge </b></span><br />
<span style="color: #351c75;">Serves 2 </span><br />
<br />
<b><span style="color: #351c75;">Ingredients: </span></b><br />
fish fillet, skinned<br />
4 tbsp of rice, rinsed<br />
carrot, cut into thin strips<br />
choy sum, chopped<br />
hot boiling water<br />
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<b><span style="color: #351c75;">Seasonings (optional): </span></b><br />
half tsp of fried garlic oil<br />
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<b><span style="color: #351c75;">Steps:</span></b><br />
1. Add rice and hot water to a small slow cooker. Cook it for 2 hours.<br />
2. Add fish fillet. Once the fish is cooked, dish it out.<br />
3. Add vegetables and cook for 15 minutes.<br />
4. Mash the fish fillet in a bowl. Pour the porridge over the mashed fish fillet. Mix it up with fried garlic oil.<br />
5. Leave it cool for a while and serve warm.Little Inboxhttp://www.blogger.com/profile/05144722392476355519noreply@blogger.com12tag:blogger.com,1999:blog-7358141621354655610.post-38361726161051738342012-12-27T08:05:00.001+08:002012-12-27T08:05:54.562+08:00Fried Noodle with Minced Pork and Fungus 碎肉木耳炒面<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOFexpAiS7ggcFqLucYCPrqbqd0BCJjnSSGiJ_J2B8_yqudbdUoU2HUqH-ss8YWizy5NCefbktarNU-Cr0FZCds2UkClj8XVk0rfDEc8stlmDbN3laXhseIB2V2vJs6LFeUkaJM2AZKzc/s1600/fried+noodle+with+minced+pork+and+fungus.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOFexpAiS7ggcFqLucYCPrqbqd0BCJjnSSGiJ_J2B8_yqudbdUoU2HUqH-ss8YWizy5NCefbktarNU-Cr0FZCds2UkClj8XVk0rfDEc8stlmDbN3laXhseIB2V2vJs6LFeUkaJM2AZKzc/s1600/fried+noodle+with+minced+pork+and+fungus.jpg" /></a></div>
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I’ve been cooking this for a couple of times. It’s definitely a simple and delicious meal to warm up your tummy. What’s more is it can be made in less than 30 minutes. I just learned to add more healthy ingredients in our daily meal. In this case, I have black fungus added. For a healthier version, I would suggest you to substitute yellow noodle with organic wheat noodle. In this way, you won’t feel guilty of consuming yellow noodle. </div>
<span style="color: #351c75;"><b><br /></b></span>
<span style="color: #351c75;"><b>Fried Noodle with Minced Pork and Fungus 碎肉木耳炒面</b></span><br />
<span style="color: #351c75;">Serves 5</span><br />
<br />
<b><span style="color: #351c75;">Ingredients: </span></b><br />
600g yellow noodle, blanched in boiling water<br />
bean sprout<br />
200g minced pork<br />
5 stalks of chives, cut into 1.5” length<br />
2 florets of black fungus, soaked, drained and cut into strips<br />
5 leaves of napa cabbage, cut into strips<br />
3 cloves of garlic, peeled and chopped<br />
1 onion, peeled and chopped<br />
2 Shiitake mushroom, soaked, drained and cut into strips<br />
cooking oil<br />
<br />
<b><span style="color: #351c75;">Seasonings (Mix-up):</span></b><br />
2tbsp of dark soy sauce<br />
1 tbsp of oyster sauce<br />
2 tbsp of chili paste<br />
4 tbsp of light soy sauce (or adjust to taste)<br />
dashes of white pepper powder <br />
150ml water<br />
<br />
<span style="color: #351c75;"><b>Steps:</b></span><br />
1. Heat up oil in a wok.<br />
2. Add minced pork and leave it to fry for a while before stirring. Fry and get the minced pork separated.<br />
3. Add onion sauté for a few minutes, stir in garlic to sauté till fragrant.<br />
4. Add mushroom, black fungus and napa cabbage. Stir-fry for few minutes.<br />
5. Toss in yellow noodle and bean sprout. Add seasoning to mix well. Stir-fry for a few minutes.<br />
6. Add chives to mix well with the noodle. Stir-fry for another 2 minutes before done.Little Inboxhttp://www.blogger.com/profile/05144722392476355519noreply@blogger.com4tag:blogger.com,1999:blog-7358141621354655610.post-64479990739146577392012-11-26T22:23:00.002+08:002012-11-27T11:12:59.414+08:00Capsicum, Shiitake Mushroom & Chicken Stir-fry<div style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWbChyphenhyphenPZlD39Gy4ghf6ObncF7VV9MpDfNB308EsKqPP_VJpfVPVXtuJIqApUAVlgZmXKqubSXRi2MIKvqhw0ahNC9s57mBaKxdo3D1HhJlqXUabJ-DtLzD8s688jvDtOdRWhMTm-1his8/s1600/capsicum+shiitake+mushroom+and+chicken+stir+fry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWbChyphenhyphenPZlD39Gy4ghf6ObncF7VV9MpDfNB308EsKqPP_VJpfVPVXtuJIqApUAVlgZmXKqubSXRi2MIKvqhw0ahNC9s57mBaKxdo3D1HhJlqXUabJ-DtLzD8s688jvDtOdRWhMTm-1his8/s1600/capsicum+shiitake+mushroom+and+chicken+stir+fry.jpg" /></a></div>
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Time flies. I have abandoned my blog for quite some time. I’m away for good happenings. Officially, I’m a full time working mummy for two now. What a challenging role. What’s more the two little ones are just one year apart. Life is hectic, but very fulfilling. Despite the 2 kids, my life still goes on with cooking. However, I rarely have time to dress up my home cooked dish for photography. I will blog less till the situation allows me to do so. </div>
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This dish is a complete dish and balanced diet to serve with steamed rice. Just a quick stir-fry all the ingredients together, and our meal settle. Nonetheless, it is flavorful.</div>
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<span style="color: #351c75;"><b>Capsicum, Shiitake Mushroom & Chicken Stir-fry</b></span><br />
<br />
<span style="color: #351c75;"><b>Ingredients:</b></span><br />
half of chicken breast, cut into strips<br />
1 onion, peeled and sliced<br />
1 tbsp of chopped garlic<br />
3 fresh shiitake mushroom, stalk removed and cut into strips<br />
cooking oil<br />
4-5 tbsp of water <br />
<br />
<span style="color: #351c75;"><b>Seasonings:</b></span><br />
1tbsp of fermented soy bean, chopped<br />
1tbsp oyster sauce<br />
<br />
<span style="color: #351c75;"><b>Chicken Marinades:</b></span><br />
1tsp light soy sauce<br />
dashes of white pepper powder<br />
<br />
<span style="color: #351c75;"><b>Steps: </b></span><br />
1. Heat up oil in a wok. Fry the marinated chicken strips till golden yellow. Set aside.<br />
2. With the remaining oil in the wok, stir-fry the onion and garlic.<br />
3. Add mushroom and fried chicken strips to sauté with the seasonings and a few tbsp of water.<br />
4. Stir-in the capsicum and mix well all the ingredients.<br />
5. Dish out and serve hot with rice.
Little Inboxhttp://www.blogger.com/profile/05144722392476355519noreply@blogger.com8tag:blogger.com,1999:blog-7358141621354655610.post-47931781332104390012012-10-10T07:31:00.001+08:002012-10-17T09:30:58.395+08:00Baby Food - Purple Sweet Potato Millet Porridge 紫番薯小米粥<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia6nSIKEZgU5MkaEOSrj3xaGHh1hGKYbc6RndMVqsWOwnWLJJ78gfxHILQpQcHGfPXdWsn-M0LLFRy34gUd_OZbbtuSwFTh1P88c5OAzp4_bX_dHykyQdX6PYFEQdGi6V1tS_kg7IP2H4/s1600/purple-sweet-potato-millet-porridge.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia6nSIKEZgU5MkaEOSrj3xaGHh1hGKYbc6RndMVqsWOwnWLJJ78gfxHILQpQcHGfPXdWsn-M0LLFRy34gUd_OZbbtuSwFTh1P88c5OAzp4_bX_dHykyQdX6PYFEQdGi6V1tS_kg7IP2H4/s1600/purple-sweet-potato-millet-porridge.jpg" /></a></div>
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My girl is facing minor constipation problem. I try my best to add good sources of dietary fiber to her meal. This purple sweet potato porridge may help in digestion, improve her bowels movement and ease the constipation. Don’t panic when you see your baby’s excrement in dark purple color.<br />
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<b><span style="color: #351c75;">Baby Food – Purple Sweet Potato Millet Porridge</span></b></div>
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<b><span style="color: #351c75;">Ingredients:</span></b><br />
1 ½ tbsp millet, rinsed<br />
50gm purple sweet potato, peeled and cut into pieces<br />
260ml of boiling water (add more if needed)<br />
<br />
<span style="color: #351c75;"><b>Steps:</b></span><br />
1. Add millet and boiling water to the slow cooker. Cook for 30 to 40 minutes.<br />
2. Add sweet potato. Cook until you get the thickness you want. Add more water if needed.<br />
3. Mash the sweet potato. Leave it cool for a while and serve warm.
Little Inboxhttp://www.blogger.com/profile/05144722392476355519noreply@blogger.com2tag:blogger.com,1999:blog-7358141621354655610.post-30233940925024551452012-09-10T19:32:00.002+08:002012-09-10T19:32:14.547+08:00Air-Fried Lemongrass Flavored Chicken Wings<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEist_iwT6LAQpzyoV-No_HMMSbKLDAcR4YVQOJUwNFomoKEToDcMOyUE5brdlDURskmJN389Lf_EDcwF6R6VCwEKq1VVIbY2vLqFiJedN0-5sTXpRzJqNmOmrrU80cbj0HDdhx5gf24g4w/s1600/air-fried-lemongrass-flavoured-chicken-wings.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEist_iwT6LAQpzyoV-No_HMMSbKLDAcR4YVQOJUwNFomoKEToDcMOyUE5brdlDURskmJN389Lf_EDcwF6R6VCwEKq1VVIbY2vLqFiJedN0-5sTXpRzJqNmOmrrU80cbj0HDdhx5gf24g4w/s1600/air-fried-lemongrass-flavoured-chicken-wings.jpg" /></a></div>
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These fried chicken wings were cooked in air-fryer. It is oil-free, and it’s fragrantly infused with lemongrass flavor. To increase the crispiness, potato starch was used to coat the chicken before frying.</div>
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<b><span style="color: #351c75;">Air-fried Lemongrass Flavored Chicken Wings (Air-Fryer Recipe)</span></b><br />
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<b><span style="color: #351c75;">Ingredients:</span></b><br />
10 chicken wings, rinsed and excess fat discarded<br />
potato starch<br />
<br />
<b><span style="color: #351c75;">Marinades (blended):</span></b><br />
2 stalk of lemongrass (just the white portion)<br />
1 onion, peeled and diced<br />
1 tsp salt<br />
1 tbsp soy sauce<br />
1 ½ tbsp of honey<br />
dashes of white pepper powder <br />
<br />
<span style="color: #351c75;"><b>Steps:</b></span><br />
1. Marinate the chicken wings for overnight in air-tight container.<br />
2. Preheat the air-fryer for 3 minutes at 180 deg C.<br />
3. Coat the chicken wings with potato starch and arrange in the air-fryer. Note: the air-fryer can fry 4 chicken wings at one time.<br />
4. Fry the chicken wings for 15 minutes at 180 deg C. Overturn the chicken wings and fry for another 10 minutes or till golden brown.<br />
5. Dish out.
Little Inboxhttp://www.blogger.com/profile/05144722392476355519noreply@blogger.com19tag:blogger.com,1999:blog-7358141621354655610.post-55903404105750552802012-09-02T22:19:00.000+08:002014-12-08T13:23:51.633+08:00Purple Sweet Potato Muffins 紫番薯玛芬<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicUWc93yDJqw-p0UdNnTQ5Kw9p1wagU86nHNYhMOyE-K8oDI7Gq5ewYd6UvuTQS8sW1QZrxlzlLYZUCVBuugiqJ5WKeiL9gZxeSRLXGtWJydH0KMPO6ViXB27yZZ4z6SjoXsZO_jGv3MQ/s1600/purple-sweet-potato-muffin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicUWc93yDJqw-p0UdNnTQ5Kw9p1wagU86nHNYhMOyE-K8oDI7Gq5ewYd6UvuTQS8sW1QZrxlzlLYZUCVBuugiqJ5WKeiL9gZxeSRLXGtWJydH0KMPO6ViXB27yZZ4z6SjoXsZO_jGv3MQ/s1600/purple-sweet-potato-muffin.jpg" /></a></div>
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I bought some purple sweet potato from the store. Realized that I have not baked for ages, hence I decided to bake some muffins with it. Not bad at all. We were so satisfied to have some home made fluffy muffins for our Sunday breakfast. Life is simple.<br />
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<span style="color: #351c75;"><b>Purple Sweet Potato Muffins 紫番薯玛芬</b></span></div>
<span style="color: #351c75;">Yields for 11 muffins</span><br />
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<b><span style="color: #351c75;">Ingredients:</span></b><br />
300g self-raising flour<br />
170g caster sugar ( I used 160g instead as the sweet potato is very sweet)<br />
3 eggs<br />
125g unsalted butter, melted<br />
125ml milk<br />
100g purple sweet potato, steamed, peeled and mashed<br />
additional milk (to mix up with mashed sweet potato)<br />
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<b><span style="color: #351c75;">Steps:</span></b><br />
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1. Preheat oven to 180 deg C. </div>
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2. Mix up the mashed sweet potato with the additional milk prepared. Add milk a little at a time, repeat the step until you get the thickness like mashed banana.</div>
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3. Sift self raising flour into a large mixing bowl. Add the sugar, eggs, butter and milk. Add the mashed sweet potato and milk mixture. Mix until just combined. </div>
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4. Scoop the batter into muffin trays/ muffin cups. Bake for 25 minutes.</div>
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5. Take out the muffins and leave it cool before serving.</div>
Little Inboxhttp://www.blogger.com/profile/05144722392476355519noreply@blogger.com7tag:blogger.com,1999:blog-7358141621354655610.post-3709424967235109632012-08-10T08:00:00.000+08:002012-08-13T16:40:51.105+08:00Bowles Mint Jelly<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9xdw3JwlIHx_rWsoxfRmCUbwte6dwOdBVMM7adpTncro0robMc8PWbXvLVSyLmXyAsvRH-AbQ4-U8kuPOzRTPYJZySPHxGY_ci1WuQZr997BPpaGxgDbLAVYwxk2ygJRRaW8uyR_0Pc8/s1600/bowles-mint-jelly.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9xdw3JwlIHx_rWsoxfRmCUbwte6dwOdBVMM7adpTncro0robMc8PWbXvLVSyLmXyAsvRH-AbQ4-U8kuPOzRTPYJZySPHxGY_ci1WuQZr997BPpaGxgDbLAVYwxk2ygJRRaW8uyR_0Pc8/s1600/bowles-mint-jelly.jpg" /></a></div>
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<a href="http://eatingpleasure.blogspot.com/2012/07/break-from-blogging.html">This is a scheduled post. </a><br />
This jelly is something either you like it or you dislike it. You’ll like it if you like the smell of Bowles mint, or vice verse.
Hubby requested some jelly as water soluble fiber to his diet. Here comes the new flavor for him since I have lots of home grown Bowles mint leaves harvested.
Hubby did not comment much, but he finished up the jelly in few days time. </div>
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<b>Bowles Mint Jelly</b></div>
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<b>Ingredients:</b></div>
5 tbsp of agar-agar powder<br />
1600ml water<br />
20 Bowles mint leaves, rinsed under running water<br />
brown sugar to taste<br />
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<b>Steps:</b></div>
1. Boil 1600ml water in a pot. Add Bowles mint leaves when boiling.<br />
2. Leave it simmers for 5 minutes.<br />
3. Mix in the agar-agar powder. Add brown sugar to taste. Leave it simmers for 3 minutes.<br />
4. Remove the Bowles mint leaves. Off the fire, and leave the agar-agar mixture to cool for few minutes in the pot.<br />
5. Pour it into jelly moulds. Cool it to room temperature.<br />
6. Chilled for 2 hours before serving.Little Inboxhttp://www.blogger.com/profile/05144722392476355519noreply@blogger.com2tag:blogger.com,1999:blog-7358141621354655610.post-73700698405354652762012-07-30T21:45:00.000+08:002012-07-30T21:58:11.140+08:00Baby Food - Kiwifruit Brown Rice Cereal<div style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1cFylPjUmCEBIeZPrjT6t_PLL2LwSxCJTvOFE6gDc-FMOXlXfrzslJPhnVWRPtTthaMJL97aQJnRvHvcYC5y_sr-l8SLdHG3vOhbpb0ms29CG0cd4DDLV-uz-lPFhCkLwGadOM4262Ao/s1600/kiwifruit-brown-rice-cereal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1cFylPjUmCEBIeZPrjT6t_PLL2LwSxCJTvOFE6gDc-FMOXlXfrzslJPhnVWRPtTthaMJL97aQJnRvHvcYC5y_sr-l8SLdHG3vOhbpb0ms29CG0cd4DDLV-uz-lPFhCkLwGadOM4262Ao/s1600/kiwifruit-brown-rice-cereal.jpg" /></a></div>
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<a href="http://eatingpleasure.blogspot.com/2012/07/break-from-blogging.html">This is a scheduled post</a>.<br />
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Daddy fed baby kiwifruit while he was having it. Baby kept on approaching her daddy asking for more after tasting it. This is the body language to express her liking to one food. Hence, this weekend, kiwi fruit is added to her diet. It is rich in Vitamin A, Vitamin C, fiber, potassium and folate. It is also contains dietary fiber and antioxidants.<br />
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<b>Kiwifruit Brown Rice Cereal </b></div>
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<b>Ingredients: </b></div>
5 tbsp of brown rice cereal<br />
hot water (add accordingly)<br />
half of kiwifruit flesh, mashed<br />
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<b style="color: #351c75;">Steps:</b><br />
1. Mixed up brown rice cereal with hot water.<br />
2. Leave it cool for a while.<br />
3. Top up the cereal with kiwifruit.<br />
4. Serve warm.Little Inboxhttp://www.blogger.com/profile/05144722392476355519noreply@blogger.com3tag:blogger.com,1999:blog-7358141621354655610.post-80883639674041855762012-07-17T21:50:00.000+08:002012-07-17T21:50:22.743+08:00Spinach and Meat Porridge<div style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKr1TV_2ll1JqIqt00Rerqjn-tiWGkYWtuzrA2FWaClTOV_CKXQ1r7tpImDkIAY6HYf1jjt-1j42EebJi8eZxWykG0btF6iZMLEPNxGjE1rqiuVkbYltGwWLoX1L6gCVzoN5Jl1aMflXE/s1600/spinach-and-meat-porridge.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKr1TV_2ll1JqIqt00Rerqjn-tiWGkYWtuzrA2FWaClTOV_CKXQ1r7tpImDkIAY6HYf1jjt-1j42EebJi8eZxWykG0btF6iZMLEPNxGjE1rqiuVkbYltGwWLoX1L6gCVzoN5Jl1aMflXE/s1600/spinach-and-meat-porridge.jpg" /></a></div>
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<span style="background-color: white;"><a href="http://eatingpleasure.blogspot.com/2012/07/break-from-blogging.html">This is a scheduled post.</a></span><br />
<span style="background-color: white;">A good way to add iron to baby’s diet is by feeding her spinach. The iron content in this green leafy vegetable is the richest among the others. From the info I got from a program, a newborn baby is having iron in her body through her mother. The iron will be used up for red blood cell production by the time the baby is 6M. So, it’s necessary to add this element to baby’s diet after you start feeding baby solid food since the source of iron in infant formula is no longer able to fulfill her needs. </span></div>
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<b>Spinach and Meat Porridge </b></div>
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<b>Ingredients: </b></div>
1 tbsp of white rice, rinsed<br />
1 tbsp of millet, rinsed<br />
5 pieces of soft lean pork (you can substitute it with another type of red meat or white meat)<br />
spinach, chopped<br />
200ml hot boiling water<br />
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<div style="color: #351c75;">
<b>Steps: </b></div>
1. Put all the ingredients into a small slow cooker, except the spinach and meat.<br />
2. Add the meat when the porridge starts boiling.<br />
3. 15 minutes before the porridge is ready, add spinach. Stir to mix up all the ingredients. Continue the cooking.<br />
4. Off the power and leave it cool for a while.<br />
5. You can either remove the meat from the porridge before feeding, or retain 1 or 2 pieces of the meat and puree the porridge before feeding.Little Inboxhttp://www.blogger.com/profile/05144722392476355519noreply@blogger.com4tag:blogger.com,1999:blog-7358141621354655610.post-17169470847878237332012-07-16T13:03:00.001+08:002012-07-16T13:03:41.856+08:00A Break From Blogging<div style="text-align: justify;">
Dear my fellow readers and friends, </div>
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I'm taking a break from blogging. I have saved some recipes to be published on schedule for a month or two. Take care and see you soon!</div>
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Regards,</div>
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Little Inbox</div>Little Inboxhttp://www.blogger.com/profile/05144722392476355519noreply@blogger.com4tag:blogger.com,1999:blog-7358141621354655610.post-17063189708013166162012-07-08T22:16:00.001+08:002012-07-08T22:16:16.496+08:00White and Brown Shimeiji Stir-Fry 香炒真姬菇<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkuGYadQ7ymAUWEbP0DCptDbLgDClYfKGR4d1cI9SBmzaqXQiygaHY6WErRmAiOmTy7OYJL0y4MrFSBsVA5vdWb6uWC_O4eQfwHQHrWyIMdDvo5Qi_GXD4neUtsejpZ7A4A_x-iJY2zcQ/s1600/white-and-brown-shimeiji-mushroom.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkuGYadQ7ymAUWEbP0DCptDbLgDClYfKGR4d1cI9SBmzaqXQiygaHY6WErRmAiOmTy7OYJL0y4MrFSBsVA5vdWb6uWC_O4eQfwHQHrWyIMdDvo5Qi_GXD4neUtsejpZ7A4A_x-iJY2zcQ/s1600/white-and-brown-shimeiji-mushroom.jpg" /></a></div>
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Shimeji mushrooms contains <a href="http://en.wikipedia.org/wiki/Beta-glucan">beta-glucans</a> which is proved as a successful remedy for retarding and destroying growing tumors. Shimeji mushroom is also good for diabetes, asthma and certain allergies by enhancing the immune system. </div>
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While cooking mushrooms, take an additional step to fry the mushrooms in a non-stick pan without oil. This shall be done slowly under low heat. The process will ensure the beta-glucans is released and our body will able absorb it through consumption. </div>
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<b><span style="color: #351c75;">White and Brown Shimeiji Stir-Fry 香炒真姬菇</span></b><br />
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<b><span style="color: #351c75;">Ingredients:</span></b><br />
<span style="background-color: white;">100gm of white Shimeiji </span><br />
<span style="background-color: white;">100gm of brown Shimeiji </span><br />
<span style="background-color: white;">1tbsp of oyster sauce </span><br />
<span style="background-color: white;">1tsp sesame oil </span><br />
<span style="background-color: white;">1tbsp of cooking oil </span><br />
<span style="background-color: white;">1tbsp of chopped garlic </span><br />
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<span style="background-color: white; color: #351c75;"><b>Steps: </b></span><br />
<span style="background-color: white;">1. Cut off the root of the mushrooms. Get the mushrooms separated. </span><br />
<span style="background-color: white;">2. Stir-fry the mushrooms in a non-stick pan without oil under low heat. You will observe moisture release from the mushrooms and the mushrooms reduce in size. </span><br />
<span style="background-color: white;">3. Set aside the mushrooms. Add a tbsp of oil and sauté garlic till fragrant. Mix up the garlic with mushrooms and stir-fry for a while. </span><br />
<span style="background-color: white;">4. Add seasonings, mix well and dish out.</span>Little Inboxhttp://www.blogger.com/profile/05144722392476355519noreply@blogger.com7tag:blogger.com,1999:blog-7358141621354655610.post-65538732843204052592012-07-01T15:50:00.000+08:002012-07-24T10:28:25.110+08:00Baby Food - Blueberry Cereal<div style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM-ME_B_OMnYJTkLZEnM4jyalL3JGTY5KoSR7qOspyQzQ9X5k1sflHs-pXWbFSu1O6vMvVFyA0QxTeu19-Mz9oT5m8drjcM2AVG-o2dEghx5luquYPGh3zRmpscJlE31sJXTFhbAaYawU/s1600/blueberry-cereal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM-ME_B_OMnYJTkLZEnM4jyalL3JGTY5KoSR7qOspyQzQ9X5k1sflHs-pXWbFSu1O6vMvVFyA0QxTeu19-Mz9oT5m8drjcM2AVG-o2dEghx5luquYPGh3zRmpscJlE31sJXTFhbAaYawU/s1600/blueberry-cereal.jpg" /></a></div>
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<span style="background-color: white;">Blueberry is suitable for baby who is above 7 months. High in antioxidants, vitamins and fiber, it is referred as "super-food". I introduced blueberry to my girl last week, when she was 10M2W. Blueberry cereal suits her taste buds. The color of blueberry cereal looks attractive too.
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Tips for new mum: Introducing one new food at one time. You will need to monitor if your baby is allergic to it. My practice is introducing one new food to baby by weekly basis.</span><br />
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<b><span style="color: #351c75;">Baby Food - Blueberry Cereal</span></b><br />
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<b><span style="color: #351c75;">Ingredients:</span></b><br />
4 tbsp of cereal<br />
2 tbsp of infant formula<br />
2 oz of hot water<br />
12 blueberries, rinsed<br />
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<span style="color: #351c75;"><b>Steps:</b></span><br />
1. Mixed up cereal and infant formula with hot water.<br />
2. Pour the cereal in a blender to blend with the blueberries.<br />
3. Serve warm.</div>Little Inboxhttp://www.blogger.com/profile/05144722392476355519noreply@blogger.com5tag:blogger.com,1999:blog-7358141621354655610.post-45070414360593488072012-06-27T20:08:00.001+08:002012-06-27T20:09:51.935+08:00Baby Food- Organic Pumpkin Millet Porridge 金瓜小米粥<div style="text-align: justify;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq5qBJIN8NEbuKJhQlT1hcO8A3IbU8vfbgZw7GyypPH6UD8YbVjV2SbierJHKk_Bz32JRAU8jkx4qAzlA0tNPEZYoq_n3VmUol_rTaAlWdTN2QFTSMTGVcidb2Fj5SbK7ihd09XSr-Xj8/s1600/organic-pumpkin-millet-porridge.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq5qBJIN8NEbuKJhQlT1hcO8A3IbU8vfbgZw7GyypPH6UD8YbVjV2SbierJHKk_Bz32JRAU8jkx4qAzlA0tNPEZYoq_n3VmUol_rTaAlWdTN2QFTSMTGVcidb2Fj5SbK7ihd09XSr-Xj8/s1600/organic-pumpkin-millet-porridge.jpg" /></a></div>
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<span style="background-color: white;">This millet porridge was introduced by </span><a href="http://wendyinkk.blogspot.com/2012/06/apple-pear-millet-porridge-baby-food-3.html#more" style="background-color: white;">Wendy</a><span style="background-color: white;">. She is very creative in preparing nutritious baby food. I'm a new mum who is still in the progress of discovering food that suits my baby's taste buds. So far, I know she loves red apple, banana, and carrot. She hates potato, yes very much indeed.</span></div>
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My girl at 10 months plus, still not ready to consume the normal savory porridge which is not pureed. She prefers smooth puree that is not too thick. For this pumpkin millet porridge, it is pureed before feeding.<br />
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Now a days, my baby is fed on savory meat and veggies porridge on weekdays by my mum, while on weekends, I'll introduce new ingredients to her diet.<br />
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<b style="background-color: white;"><span style="color: #351c75;">Organic Pumpkin Millet Porridge</span></b></div>
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<span style="color: #351c75;"><b>Ingredients:</b></span><br />
2tbsp of organic hulled millet<br />
20gm organic pumpkin flesh<br />
2 cups of water or more (I top up additional water when the water reduce throughout the cooking)<br />
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<b><span style="color: #351c75;">Steps: </span></b><br />
1. Bring water to boil in a saucepan.<br />
2. Add pumpkin and millet. Bring to a boil.<br />
3. Leave it simmers under medium flame. Top up additional water if needed.<br />
4. The porridge will be ready after cooking for about 40 minutes.<br />
5. Leave it cool a bit before feeding baby.<br />
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<b><span style="color: #351c75;">Optional:</span></b><br />
Blend the porridge into smooth puree.Little Inboxhttp://www.blogger.com/profile/05144722392476355519noreply@blogger.com18tag:blogger.com,1999:blog-7358141621354655610.post-57396537863086575862012-06-24T13:41:00.000+08:002012-07-01T15:51:50.332+08:00Bitter Gourd and Pork Stir-Fry 苦瓜炒猪肉<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN2x1AYzHp3Sv9gvAtHQMHI_uFramBX1hFT4JjKCtFtFvPqFN4tUTLvvlXP4InDL0z7Pl7VF2p73uEYc0EagnHb8A9VHzIhPtvsNEH-MW28nkoL9TY5fjR_sg80xp5laikXQ6IUWW40r4/s1600/bitter-gourd-and-pork-stir-fry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN2x1AYzHp3Sv9gvAtHQMHI_uFramBX1hFT4JjKCtFtFvPqFN4tUTLvvlXP4InDL0z7Pl7VF2p73uEYc0EagnHb8A9VHzIhPtvsNEH-MW28nkoL9TY5fjR_sg80xp5laikXQ6IUWW40r4/s1600/bitter-gourd-and-pork-stir-fry.jpg" /></a></div>
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Some useful tips were picked up from a Chinese cooking show on how to reduce the bitterness of bitter gourd. First, the cord need to be removed thoroughly. Second, after cutting the bitter gourd, marinate it with a pinch of salt. Lastly, blanch it in boiling water with salt and oil added. I applied the tips while preparing this dish, and the bitter gourd tastes less bitter. </div>
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<b><span style="color: #351c75;">Bitter Gourd and Pork Stir-Fry 苦瓜炒猪肉</span></b><br />
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<b><span style="color: #351c75;">Ingredients:</span></b><br />
half bitter gourd, cored and cut into thin slices<br />
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1 red chili, seeded and cut into strips</div>
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1 green chili, seeded and cut into strips</div>
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200gm pork belly, cut into 0.5mm thickness</div>
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1 tbsp fermented soy bean</div>
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4 cloves of garlic, peeled and sliced</div>
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1 tbsp fermented soy bean
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500ml water</div>
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cooking oil<br />
half tsp of salt </div>
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<b><span style="color: #351c75;">Seasonings (Mix up):</span></b></div>
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1 tbsp of oyster sauce<br />
light soy sauce to taste </div>
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1/2 tsp of sugar</div>
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1 tbsp corn flour</div>
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100ml water</div>
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<b><span style="color: #351c75;">Steps:</span></b></div>
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1. Marinate the bitter gourd with a pinch of salt. </div>
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2. Bring 500ml of water to a boil. Add 1/2 tsp of salt and a tsp of cooking oil. Blanch the bitter gourd for 2 minutes. Drain the water.</div>
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3. Fry pork belly in a non-stick pan. </div>
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4. Add bitter gourd and stir fry for a while. Add fermented soy bean to mix well. Stir fry for 1 minute.</div>
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5. Pour in the seasonings. Leave it a while without stirring. </div>
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6. Lastly stir-fry till the sauce is thickening. Dish out and serve hot with steamed rice.</div>
</div>Little Inboxhttp://www.blogger.com/profile/05144722392476355519noreply@blogger.com5