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Excerpt: Solutions to problems with nuts that concern health:
1. Shelled nuts if roasted, may remain fresh longer if they are kept in the refrigerator. If planning to store them longer than six months, consider putting them in the freezer.
2. Sliced and chopped nuts will go bad faster. So, whenever possible, buy whole shelled nuts and cut them up as required.
3. Discard any spoilt/mouldy nuts. Mouldy nuts contain aflatoxins which are cancer-causing agents produced by a fungus
These are the Chinese herbs listed on the packing: 菊花 [ju hua, chrysanthemum], 夏枯草[]xia ku cao], 茅根 [mao gen], 芦根 [lu gen], 甘草 [gan cao, licorice root], 竹叶 [zhu ye, bamboo leaves], 千层紙 [qian ceng zhi] and 紫草绒 [zi cao rong].
After boiling and simmering the herbs in water for 1 ½ hours in a pot, the contents were removed. Additional chrysanthemum was added in and continued to simmer for another 10 minutes and then removed before rock sugar was added to sweeten the herbal tea. This herbal tea has a cooling effect.
Минаев Константин
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A few muffins I made from a pattern in the Sew Pretty Christmas Homestyle book i received. What a nightmare to sew the bottom! They came out nice though.
Today I had some chicken fillets sliced and marinated with pepper, salt and corn flour. Next stir-fried the seasoned meat with garlic in olive oil flavoured this with tomato sauce and had this added to stir-fried sliced onion and baked beans. Never have I ever received positive remarks for cooking baked beans though only eaten occasionally. YH liked this dish and said, “Nice leh, the chicken tastes good!” As for Rika, ER said,” I don’t think she likes baked beans.” Anyway, she was working and had no chance to savour this dish.
Happy to notice frozen chicken fillets in kilo packaging from Brazil are available in my neighbourhood supermarket again. They have been absent from the freezers for months! Those silvers of meat are so tender and versatile to cook.
From New Zealand Woman's Weekly 03 July 1967. I have no idea who they were, but there were a couple of bakeries offering these sort of 'home style' biscuits. Magazine from my collection.
Oatmeal Fruit, Walnut Fingers, Sugared Oat Flakes and Bran Flakes featured in a Woolies supermarket ad in 17 April 1969.
A homestyle Vietnamese staple which every mother has her own variation.
This variation's recipe can be found @ stcraw.blogspot.com/2010/07/braised-pork-with-whole-egg.html
Today, Guan Yin Dan, many devotees came to worship the Goddess of Mercy and to be blessed. Through the announcement, we heard an old “auntie” with weakness on her legs had felt down from the steps and hurt herself while entering the hall of this temple. Hoards of people were here taking turns to pray. There were constant messages from a speaker to give way to the old and helped the weak and beware of pickpockets.
We last ate this noodle in Clementi since 3 years ago. This is the first time we cooked since moving to Punggol 21. Somehow, udon is preferred.
These types of local yellow noodles, round or flat, are usually coated with oil; it is best to rinse them with running tap water just before cooking.
Use and purpose of alkaline water:
Alkaline water, also known as “gan sui” in Cantonese and “air abu” in Malay, is a clear solution of the salts sodium carbonate and potassium carbonate, and sometimes sodium phosphate.
Because it is often called “lye” water, it is frequently confused with lye or caustic soda, which is sodium hydroxide, a much harsher chemical that has limited culinary applications in the West.
In the Asian kitchen, alkaline water has few and specific uses. The characteristic springiness of Hong Kong style “mee” noodle is due to “gan sui”, which is added to noodle dough to firm up its texture, and give it a yellow tint.
It does the same for glutinous rice in “kee chang” (yellow alkaline glutinous rice dumplings) and in their Malay cousin, “kuih lopes”.
Steamed rice-flour dough, for example, in Nyonya “kuih kosui” and “ang koo kuih” skin, can also be given a firmer consistency by carefully measured amounts of alkaline water.
Dried cuttlefish or squid are sometimes briefly soaked in “gan sui” for the opposite effect - it makes them more tender when rehydrated.
As Asians do not fancy the slightly sour, acidic flavour of slowly fermented bread dough so beloved in the West, dim sum chefs add alkaline water to buns “pau” dough to neutralise any yeasty, sour overtones.
Alkaline water is sometimes used as a rising agent in the same way that baking soda is. For instance, it is stirred into “ma lai kou” batter, where it reacts with acids in the brown sugar to produce bubbles that yield a light, fluffy steamed cake.
Tips extracted from Sunday Timeser just before cooking.
Late day sun on bluebells growing in our yard. You don't have to go far in Victoria. Each year our annual blossom count is in the billions.
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