Tuesday, April 25, 2006
I am putting it here for people who are interested but at your own risk.
Author: Mrs Leong
The menu was from Sacred Heart Memorial Hospital for overweight heart patients who must lose weight rapidly and safely in preparation for surgery.
The fat burning soup consist of 6 LARGE ONIONS, 2 LARGE GREEN BELL PEPPERS, 1 BUNCH OF CELERY,1 28-OUNCE CAN WHOLE TOMATOES, 1 LARGE HEAD CABBAGE and 1 PACKAGE LIPTON SOUP MIX. I didn't use the soup mix, I put some soup bone instead. I didn't put any celery either because I have low blood pressure.
The dieter soup diet last about a week long, if you follow the plan strictly you can lost about 10-15 lbs.
Day 1: Eat only the basic Fat Burning Soup and fruits.
Day 2: - It’s an all veggie day. Eat the Basic Fat Burning Soup with additional fresh or canned vegetables until you are stuffed.
Day 3 – Today is a combination of the first two days. Eat all the basic fat burning soup, fruits (except bananas) and vegetables you want but no potato.
If you have eaten for three days as directed above, and have not cheated, you will find you have lost 5 to 7 pounds.
Day 4: - Eat only the Basic Fat Burning Soup and bananas and drink non-fat milk and water. Eat as many as 3 bananas, drink two eight-ounce glasses of non-fat milk, and drink as many glasses of water as you can.
Day 5: - Today is beef and tomatoes day. You may have 10-20 ounces of lean beef (or chicken without skin or fish) and a 28-ounce can of whole tomatoes or as any as 6 fresh tomatoes today. Try to drink at least 6-8 glasses of water this day to wash away the uric acid in your body. East the basic Fat Burning Soup at least once today.
Day 6: - Now it’s beef and vegetable day. Eat to your heart’s content all the beef and vegetables you want today. You can even have two or three steaks today if you like with green leafy vegetables but no baked potato. Be sure and eat the Basic Fat Burning Soup at least once today.
Day 7: - Eat only brown rice, unsweetened fruit juice and vegetables. Again, stuff yourself. Be sure to have the soup at least once today.
By the end of the seventh day, if you have not cheated on the above diet, you will have lost 10-17 pounds. If you have lost more than 15 pounds, stay off the diet of two full days before resuming the diet gain from the day one. This seven-day eating plan can be used as often as you like. As a matter of fact, if correctly followed, it will clean your system of impurities and give you a feeling of well being as never before.
(adapt from http://www.wretch.cc/blog/mrsleung)
Monday, April 24, 2006
To roll sushi you can use a bamboo sushi mat, like shown in the photo, or just use a clean towel instead, or you can even forego the roller and just carefully roll using your hands.
Begin rolling by carefully folding over the top edge and starting the roll.
Continue to roll, keeping the roll as tight as possible. Take a sharp knife and slice the roll into 1 - 1 1/2 inch pieces (as in the final photo above).
3 C cooked Japanaese style rice
3/4 C rice vinegar
1 T sugar
1 T salt
roasted nori sheets
Some Possible Sushi Filling Combos:
Once you have your layer of rice on the nori sheet, try some of these ingredient combos. Mix and match to suit your taste. Things like thinly sliced cucumber or carrots and radish sprouts are good general ingredients to add to all kinds of rolls.
Spicy Tuna Roll -- Sushi grade raw tuna, minced and mixed with a small amounts of mayonnaise, oriental style hot sauce and sesame oil and served with radish sprouts.
Spicy Shrimp or Crab Roll -- Same as above but substitute cooked shrimp or crab for the raw tuna.
California Roll -- Crab or imitation crab meat, mayonnaise and avocado.
Ingredient for this sushi, can refer to recipe on Chee Cheong Fun Salad Roll
3. Place the fillings on the rice, arrange small portions of your chosend fillings (in this case, smoked salmon slices and avocado) on top of the wasabi in a horizontal line down the centre of the rice.
4. Roll up the sushi tightly with the sushi mat to form a neatly packed cylinder (like a fat cigar)
5. Squeeze the sushi roll firmly to make sure the sushi roll is tightly packed (be careful not to squeeze too hard or you will break the sushi roll)
6. Cut each sushi roll into 1 1/2-inch rounds uisng a sharp, damp knife (its's important that you re-moisten the knife after each cut).
7. Serve the sushi with a small bowl of shoyu (soy sauce) for dipping, extra wasabi for thos who like their sushi extra hot, and slices of gari (japanese pickled ginger) for cleansing the palate between sushi pieces. You can eat sushi with your hands or with chopsticks.
with reference to : http://www.mediterrasian.com/cuisine_of_month_sushi.htm
Ingredient for this sushi, can refer to recipe on Chee Cheong Fun Salad Roll
Saturday, April 22, 2006
Monday, April 17, 2006
250gm dried chestnut
salt to taste
1. Clean, rinse and cut chicken into pieces, parboil them in boiling water.
2. Use hot water to soak the chestnute until soft, remove the centre skin.
3. Remove the stems of garlic and then rinse.
4. Put chestnut to cook in boiling water for about 40 mins, then add in chicken for another 20 mins.
5. Check whether the chicken is soft, also the chestnut, then off fire.
6. Add salt to taste.
This soup nourish vitality, strength the body, help in blood circulation.
500g red beans
20 pieces red dates,
100g chinese barley
4 cups of water
230gm of sugar
1. Soak red beans in hot water for 30 mins, then after 30 mins, remove the water, soak in hot water for another 30mins. Then check whether it look soft, if not soak for another 30 mins. (this will help to reduce the time in cooking the red beans)
2. Soak the barley in hot water for a while, then remove.
3. Soak and pit the red dates.
4. Put water to boil, then add in the red beans in a pot to cook. After boiling, turn to low heat to cook for 1/2 hour.
5. Put in the well-soaked barley and red dates in, to continue cooking until soak and done.
6. Add in sugar, stir until sugar is dissolve.
7. Ready to serve.
This soup cure rheumatism, water-retention and swelling in the body.
Sunday, April 16, 2006
Thursday, April 06, 2006
300gm green bean
200gm terigu (white wheat)
450gm brown sugar (or 225gm if using 7 bowls of water)
1 coconut (or 250ml of pkt coconut milk)- optional
10 pieces of pandan leaves
14 bowls of water (or 7 bowls of water, 1 bowl = 250 ml)
1. Soak the sago for 5 mins with hot water. After 5 mins, drain dry.
2. Soak green beans & terigu in hot water for 1/2 hours. (this is reduce the cooking time)
3. Boil water, once it boiled, put in the drained sago to boil, until boiling bubble, off the fire, cover it, let it simmer for 1/2 hour or longer. Then check after 1/2 hour, if not yet transparent, cook it over the fire for it to boil and simmer it for 1/2 hour. If the sago turn transparent, wash it thru tap water and drain dry.
4. Tear pandan leaves into strip then tie a knot, not too tight if not the fragrant of pandan will not come out.
5. Put the tied pandan leaves into the pot of 14 or 7 bowls water to boil.
6. Once the fragrant of pandan leave is out, remove pandan leave from the pot of boiling water.
7. Put in the pre-soaked green bean & terigu to cook in high fire for 1st half hour, then reduce to low fire, let it cook slowly for another 1 hour.
8. After 1 hour, check whether it turn soft, if it is soft, add brown sugar, sago & coconut milk let it boil for a while then off fire.
If you want to make Chinese food at home, you've gotta have rice, a big bag of rice. There is a reason why you see Chinese drag big bags of rice home all the time. It is served with each meal and accommodates the typical Chinese dish the best. In northern China, people tend to eat less rice and more noodles and dumplings. The fact that rice is grown mostly in the south probably contributed to that. Always buy long-grain rice. It is sticky but still separable when cooked. The white glutinous rice is commonly used for deserts as it has a sticky texture. Don't use that if you plan to eat the rice with other dishes.
Soy sauce is the most important sauce of all. There are many kinds of soy sauce but having two basic varieties at home will surffice for just any Chinese dishes. The thick soy sauce is less salty but has a darker color. It is used to provide a nice red color and an interesting flavor in so called "red-braised" dishes. The thin soy sauce mainly provides the salty flavor and adds little to the color. In most cases a combination of both works the best. Store it at room temperature and as far as I can tell they last forever.
Oyster sauce is made from oyster juice. The taste is not as seafood like as you might think. It has a sweet flavor that is perfect for marinate and dipping. In Chinese cooking, it is often used with stir-fried vegetables. Keep in the fridge.
Fish sauce is quite common in Thai and Vietnamese cooking as well. It is a combination of fish, salt and water. Use it in stir-fry and Thai curry dishes. Store that at room temperature.
Chili sauce is great for making spicy food. Be warned though that even a small amount could make the dish unbearably hot. So always add a little at a time and taste. Often chili sauce and chili oil come in one container. Shake well before use. The Sichuan variety is suitable for most dishes. Southeastern asian variety tends to be too sweet unless the recipe specifically calls for it. Store it in the fridge and don't use it as a dipping sauce.
Olive oil is not so great for deep frying as the temperature never gets hot enough. Seasame oil is another indispensible oil in the Chinese kitchen. It is not suitable for frying or cooking food in, but it is a nice addition to many dishes. Often it is added right before the food is served, since it smells great and provides a complex taste. Use it to make nice dipping sauces.
Zhejiang Rice Vinegar has a nice dark redish brown color and is sweet in taste. It is great for dipping as well. To make sweet and sour soup, just add this and black pepper. There is also the rice vinegar that is almost clear in color. Can use that variety for sushi rice.
Chinese cooking wine tastes much like sherry and serves almost the same purpose as well.
Sunday, April 02, 2006
People immediately think of Sichuan food as being hot, sour, sweet, and salty; using fish sauce; or having a strange taste. Actually, these flavors were introduced only in the last 100 years, and initially were popular only in the lower strata of society. Hot pepper, an important flavoring in Sichuan cuisine, was introduced into China only 200 to 300 years ago.
During the period of the Three Kingdoms, the kingdom of Shu was located in Sichuan. According to historical research, the people in Shu liked sweet food. During the Jin Dynasty, they preferred to eat pungent food; however, pungent food at that time referred to food made with ginger, mustard, chives, or onions. As recently as 200 years ago, there were no hot dishes in Sichuan cuisine, and few were cooked with pungent and hot flavorings.
Originally, its flavorings were very mild, unlike the popular dishes of today, such as pockmarked lady’s bean curd and other hot dishes, Even today, some Sichuan dishes, like velvet shark’s fin, braised bear’s paw, crisp duck roasted with camphor and tea, sea cucumber with pungent flavor, minced chicken with hollyhock, boiled pork with mashed garlic, dry – fried carp, and boiled Chinese cabbage have kept their traditional flavors.
Sichuan has been known as the land of plenty since ancient times. While it does not have seafood, it produces abundant domestic animals, poultry, and freshwater fish and crayfish. Sichuan cuisine is well known for cooking fish. As a unique style of food, Sichuan cuisine was already famous more than 800 years ago during the Southern Song Dynasty when Sichuan restaurants were opened in Lin’an, now called Hangzhou, its capital city.
The prevailing Sichuan food consists of popular dishes eaten by common people and characterized by pungent, hot, strange, and salty flavors. Although Sichuan cuisine has only a short history, it has affected and even replaced more sumptuous dishes.
The hot pepper was introduced into China from South America around the end of the 17th century. Once it came to Sichuan, it became a favored food flavoring. Sichuan has high humidity and many rainy or overcast days.
Hot pepper helps reduce internal dampness, so hot pepper was used frequently in dishes, and hot dishes became the norm in Sichuan cuisine. Sichuan food has become the common food for most people in the area, especially since the dishes go well with rice.
In this respect, Sichuan cuisine differs from Beijing cuisine, which was mainly for officials and nobility; Huai – Yang cuisine, which was mainly for rich, important traders; and Jiangsu – Zhejiang cuisine, which was mainly for literati. Typical, modern Sichuan dishes like twice – cooked pork with chili sauce, shredded pork with chili sauce and fish flavor, Crucian carp with thick broad – bean sauce, and boiled mat slices are common dishes eaten by every family.
Sichuan food is famous for its many flavors, and almost every dish has its own unique taste. This is because many flavorings and seasonings are produced in Sichuan Province. These include soy sauce from Zhongba, cooking vinegar from baoning, special vinegar from Sanhui, fermented soy beans from Tongchuan, hot pickled mustard tubers from Fuling, chili sauce from Chongqing, thick, broad – bean sauce from Pixian, and well salt from Zigong.
Sichuan pickles have an appealing smell, and are crisp, tender, salty, sour, hot, and sweet. If pickled elsewhere, even if made the same way using the same raw materials, they still would taste different. This is because the salt, which comes from wells in Zigong, has a unique flavor. In other places, sea salt is often used, which tastes slightly bitter. This example demonstrates that the flavoring materials are very important, apart from the skill of the cooks.
In Sichuan food, a single flavor is rarely used, compound flavors are most common. By blending different seasonings, skilled cooks can make dozens of different sauces each with its own flavor, including creamy, salty, sweet and sour, litchi, sour with chili, hot with chili, spicy and hot, mashed garlic, distiller’s grain, fish sauce with chili, ginger juice, and soy sauce.
The same sauce may be used differently in different dishes. For example, the flavor of the hot with chile sauce for boiled sliced pork is different from the flavor of the hot with chilli sauce for pockmarked lady’s bean curd.
When flavoring foods, sometimes two or more flavorings are combined, and sometimes a hot fire is used to concentrate the extract from the dish to increase the intensity of the flavor, preserve the primary taste of the dish, remove unpleasant flavors, and increase pleasant flavors.
Sichuan cuisine tends to use quick – frying, quick stir – frying, dry – braising, and dry – stewing. In quick – frying and quick stir – frying, the food is fried over a hot fire and stirred quickly without using another pan. For example, it takes about one minute to stir – fry liver and kidney to keep it tender, soft, delicious, and fresh.
The raw materials for dry – braising are mostly fibrous foods like beef, radish, balsam, and kidney beans. These foods are cut into slivers, heated in an iron pot and stirred continuously. Flavorings are added when there is only oil left and the water has disappeared. When the dish is ready, it is dry, fragrant, crisp, and soft.
Dry – stewing is similar to stewing in the Beijing cuisine, but the primary soup or extract in the dish must be condensed over a low fire before the thick broad – bean sauce or hot red pepper is added. No starch is used. When the dish is ready, it looks faddish, oily, and shiny and tastes delicious, crisp and soft. Typical dishes are dry – stewed fish and dry – stewed bamboo shoots.
Sichuan cuisine also has many delicious snacks and desserts, such as Bangbang chicken, chicken with sesame paste, lantern shadow beef, husband and wife’s pork lung slices, steamed beef, noodles with chilli sauce, and rice dumplings stuffed with sesame paste.
Saturday, April 01, 2006
500gm pork meat (rou tou)
120gm water chestnut
4 tbsp black fungus
3 tbsp spring onion
1 tbsp chopped ginger
2 tbsp chopped garlic
1 tbsp light soya sauce
2 tbsp water
1 egg white
2 tbsp corn flour
2 tbsp water
1 tsp sugar
2 tbsp light soya sauce
1 tbsp white vinegar (rice vinegar)
1 tbsp sesame oil
1 tbsp corn flour
1 tbsp wine (add in later)
1. Cut the pork into thin strip then put into a mixing bowl, add in light soya sauce, water and mix well, add egg white and mix again.
2. Add in cornflour, use 2 hands to mix it well, forward and backward then leave it aside to set for 20 mins.
3. Water chestnut, peel off skin and cut into strip. Black fungus soak soft, then cut into strip, spring onion cut into small pieces.
4. Mix the gravy and stir it well inside the bowl.
5. Parboil the shredded pork in medium heat. Once the meat turn slight white, remove and drain dry.
6. Heat up the wok, put 2 tbsp of oil, put in chopped garlic, ginger to fry until fragrant. Add black fungus and stir, add in the parboil shredded pork to stir then sprinkle hua tiao wine around the wok.
7. Stir and fry well, add water chestnut and stir it for 3 times.
8. Add gravy then stir for 5 times, add water (if the gravy is too thick)
9. Stir in the spring onion, off fire and dish up to serve.
500 gm pork meat - this pork is near the belly called bu jian tian rou
1 green pepper (cut into pieces)
1 yellow pepper (cut into pieces)
2 red chillis (cut into pieces)
1 big yellow onion (cut into pieces)
1 tomato (cut into pieces)
1/2 can of cube pineapples (drain dry, discard the water)
4 tbsp water
1/2 tsp salt
4 tbsp sugar
2 tbsp black vinegar (chiang kiang brand)
2 tbsp white vinegar (rice vinegar)
3 tbsp tomato sauce (maggie brand)
2 tbsp plum sauce (kwong cheong thye brand)
1 tbsp chilli sauce (maggie brand)
Thickening (well-mixed in a bowl):
1 1/2 tbsp cornflour
2 tbsp water
Seasoning for the meat:
1 tsp salt
1 tbsp water
1 tbsp pepper
1 tsp custard powder
2 tbsp cornflour
200gm of potato starch
1. Cut the meat into small cube then put into a mixing bowl, add in salt, pepper, water & egg, use hand to mix well.
2. Add in custard powder, cornflour, mix and season them for 30 mins.
3. Prepare a mixing bowl with all the gravy, and stir them well.
4. Once 30 mins over, prepare a plate of potato starch, then put the seasoned pork into it, for coating, coat them well enough.
5. Wok hot, put in 2 cups of oil, once the oil is heated up, put in coated pork and deepfry, then once it turn abit brownish, scoop up and drain.
6. Reheat the wok again, once the wok is heated up, put in the deepfried pork into the wok for the 2nd time, just parboil a while and remove, drain dry.
7.Heat up 2 tbsp of oil, put in yellow onion, green pepper, yellow pepper, sprinkle some hua tiao wine, add gravy to cook.
8. Once the gravy is boiled, add in thickening, add tomatoes fry until a bit thicken, then add in pineapple & chillies, deep fried pork, then stir a while, off fire.
9. Dish up to the plate & serve.