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Since Sunday night, I was really bothered by the intensity of pain and swelling of my index finger that suddenly returned after an OK review on last Friday. Before going out for another round of visit to a clinic because of this, my mind was pondering on, “what’s for dinner?” That’s a common question on most housewives’ mind, I think. Anyway, among friends, it is common for some of us to feel we are out of our wits of what’s cooking for the day. Though cooked food is available within minutes of walk from home, nothing, nothing is comparable to home cooked meals.
With some of the meat and fish paste mixture for niang doufu leftover, I wonder: Shall I use it for stuffed bean curd skins or stuffed bean curd puffs. I bought none of those required ingredients in the end and came home with a packet of minced beef which went into masala beef that the children love. However, a sudden thought of mashing the remaining tofu and wrapped this with the meat and fish paste mixture seemed a good idea that I went ahead with.
Hmm…my family was perplexed by the dish :) ER asked, “What’s inside it and how did you do this?” And later Rika came home from work and lifted the food cover and asked, “Shen me lai de?” That’s in Mandarin: What‘s this? And I said, “Something new. Shall I name it tofu pancake or tofu patties?” That’s it, finally decided on the later that seemed to fit~
On a Sunday late afternoon, while having a game of mahjong with Rika, we discussed what's for dinner. She readily agreed when I mentioned having roasted chicken and pumpkin soup.
The whole chicken was marinated for less than 2 hours and then roasted in the oven for an hour and 15 minutes. Or try this: when the thickest meaty part is pricked, juice runs clear indicating that it’s done. Rika used up the leftover pumpkin for the soup and we ate plain bread instead of rice. Oh yes, YH satisfyingly called this a good meal :)
The day before yesterday I got a surprise box from our post office!
I found there 4 beautiful (late) Birthday gifts from my friend Dalia.
Athough I insist this Birthday that she won't send me any gifts - She insist otherwise.
She think I have birthday several times in a year :)))
The gifts are:
1. "Sew Pretty Christmas Homestyle" book, by Tone Finnanger
2. "Bo Bunny" My Word Chipboard Albums - LOVE.
3. Greeting card made by Dalia.
4. Ranger Inkssentials - Glossy Accents.
Dalia, Thanks you so much for all the gifts that you send me this time, and all the times!
Expect for getting birthday's gifts from your chicky very soon!
Love you ♥
Tempura is seafood and vegetables coated with tempura batter and then deep-fried. Although tempura is a popular Japanese food today, interestingly, it was the Portuguese who introduced it to Japan.
This dish came to mind when Rika and I were talking about lunch. At home, we ate tempura with rice but, always without a dipping sauce :) Between, Rika is in the midst of preparing for her semester exam.
The basic ingredients of tempura flour are: wheat flour, cornstarch, baking powder and egg flour.
For more information and recipe on tempura, pls visit: www.japan-guide.com/r/e106.html and for more Japanese food: www.japan-guide.com/r/e1.html
(Their signature chicken breast fillet specially seasoned and lightly breaded. Plus crisp lettuce, cheddar cheese and a zesty ranch sauce all wrapped in a flour tortilla. Think of it as a wrappetizer)
This side of the food centre is crowded; more people would be queuing at the stalls during weekends.
Илья Нойманн
ilya-neumann.arxip.com Маленький санузел...
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The weather caught us by surprise when we got out of the MRT train station at the wrong exit. Black clouds loomed, suddenly it started to drizzle and we hurried to a nearby taxi stand at Harbour Front to avoid getting wet. From there we boarded a taxi to HP Service Centre at Alexandra Technopark. The rain was pouring throughout our ride.
Our intent of the day was to take more photos at Harbour Front. The bad weather had really spoilt our day!
Дарья Спиридонова
spiridonovadesignlab.arxip.com Проект гостиной-столовой S 135.7 кв.м....
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OTHER SHOPS AT THE GOURMET CENTER
GLAD YOGURT
This company has been selling Bulgarian homestyle yogurt in Guatemala since 1988. The shop in the gourmet center sells frozen yogurt and ice cream. I didn’t try any, but I coincidently bought their yogurt the same night from Hiper Paiz (Wal-mart). It is one of the top yogurts I tried in this country. It has no pectin, and unlike most of the ‘plain’ yogurts it doesn’t have sugar. It has a very nice tang. I’ll be sure to try some ice cream next time I’m at the Gourmet Center.
Link with address and more info
www.chow.com/restaurants/920745
P&C
I couldn’t find anything on the web about them. They sell some gluten-free products like crackers as well as sugar-free products. They also sell earth-friendly cleaning supplies
DA VINCI?
There was also a fast-food type of Italian restaurant in the center of the food court. I didn’t look closely, but I think the name was Da Vinci.
Сергей Ожогин
sergey-ojogin-3948.arxip.com Квартира для одного......
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Read the full article at is.gd/NrzMrq
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Iryna Dzhemesiuk
idzhemesyuk.arxip.com Dubai apartment...
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Most probably part of supper for the working staff...
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 Times
Chinese pork sausages [臘腸] stripped off their skins and julienned, lightly fried in olive oil and used in this omelette. This is something I learnt from a neighbour. These sausages are also commonly used in fried rice, lo mai kai, popiah and char kway teow, a popular noodle dish in Singapore and Malaysia.
A new supermarket has opened in our town providing great convenience for us, residents here. The marked difference between this new one is the pricing of its vegetables especially, much cheaper than those already established in my neighbourhood.
Roast pork shown here was bought from there. I had it cut into slices and then pan-fried it before serving...pretty yummy.
YH has been suggesting cooking fish with sweet and sour hot egg sauce. Today without fish, I tried it with prawns, still it is yummy~
Clarence Cowart, CC’s Homestyle BBQ Sauce prepares his recipe in the incubator kitchen at the East Baker Historical Society Community Center in Newton, Baker County, Georgia. The East Baker Historical Society Community Center was able to secure a Community Facilities (CF) Loan from the United States Department of Agriculture, Rural Development for the kitchen to allow residents to prepare catered meals and to prepare and package food products. The USDA Strike Force Initiative has designated Baker County, Georgia a Strike Force county designed to help relieve persistent poverty in historically high-poverty counties. USDA photo by Bob Nichols
The small town of Yale, Kansas is known for fried chicken and homestyle dinners. In the 1930s this was coal mining country with high unemployment and a failing economy. Local housewives started cooking chicken dinners to sell to local customers. By the 1940s there were two such businesses, both located on the same street just a short distance from each other. For over 65 years Chicken Annie's and Chicken Mary's have peacefully co-existed, although frequent customers swear allegiance to one or the other. I have eaten at both places, although some time elapsed between those visits. My conclusion is that the chicken reminded me of the type of chicken my grandmother cooked when I was a kid. The largest difference is in the types of side dished each respective restaurant offers.