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My wife and I joined my Dad for supper at the Staunton, VA Cracker Barrel. I had the Sunday homestyle chicken with macaroni and cheese, and baby carrots.
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
My decision to switch to use olive oil in daily cooking came from the advice of a friend whom I speak to often. Among other things, her relative was being advised by the doctor to use olive oil for heath benefits after an operation to clear a clogged artery.
Olive oil is produced from green olives. It is interesting to know its flavour, colour and consistency varies just like wines mainly due to the different olive varieties, location and weather.
Extra-virgin olive oil has less than 1 % acidity and is produced by first pressing of the olive fruits through the cold pressing process. The other being virgin olive oil, which is made from riper olives than those, used in for extra-virgin oil and is also produced by the same process. Among others that I have seen on the supermarkets’ shelves are pure olive oil and the light and extra light olive oil.
My interest lies in the extra-virgin olive oil. Besides being a healthier choice of oil for cooking, I find it versatile. It is more expensive, mainly used to dress salads and suitable for low and medium heat cooking. Thus it is not good when using high heat or for deep-frying.
I used it for stir-frying. While most of us would heat the cooking utensils and then pouring in cooking oil before adding in garlic or other ingredients, with olive oil, you can start out with a cold frying pan with olive oil and garlic and then apply heat. This does not affect the taste of the food. My experience is that I could start off with less oil in the beginning or less than the amount required by the recipes because extra-virgin olive oil could be added at any time during the cooking process. In this way, we could more effectively control the amount of oil used, which in turn is a health benefit. I noticed one setback though, the taste of my oyster sauce chicken changed when I used olive oil to cook it. So, for most of my chicken dishes I am still using other brands of cooking oil.
For more information on olive oil and other health stories, click this: news.bbc.co.uk/1/hi/health/616661.stm
Saturday was Ian's sister's birthday, so we gathered Sunday afternoon at their dad's house to celebrate with dinner and a cake. Ian and I got the cake made at Julia's Homestyle Bakery in Murfreesboro, who are so good at making all kinds of cakes and baked goods. They have anything from cupcakes and cookies to $10,000 Ace of Cakes-style custom cakes.
My wife and I joined my Dad for supper at the Staunton, VA Cracker Barrel. I had the Sunday homestyle chicken with macaroni and cheese, and baby carrots.
I don't know where I will be during this year's middle autumn festival, which is one of the most important Chinese traditional festivals. I made "ZongZi" in last traditional festival, DuanWu. This time, it's MoonCake.
Read story and background about Middle-Autumn Festival, please go here:
en.wikipedia.org/wiki/Mid-Autumn_Festival
See how moon cake actually looks like and how many categories it has, please go here:
en.wikipedia.org/wiki/Moon_cake
We actually saw a mooncake pattern in an old Chinese grocery store, but we didn't buy it. Really really regret that. We searched/looked for it in different places recently, but failed.
Anyway, simply use some replacements, we can still make homestyle snowy moon cake. It was really successful, and far far beyond our expectation.
Inside is Red bean.
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An occasional treat of streaky pork, I consciously avoid this cut because it has too much of unhealthy fat, braised with shoulder butt I normally used in this favourite dish. When the meat is ready, the layer of skin and the fat under it are so tender and tasty...it certainly minus the feel that they are the fatty and oily stuff! This dish goes well with plain rice, plain porridge and Chinese steamed plain buns call "man tou".
This is a hand-me-down recipe; I meant I have learnt it by watching my mother cooked it while helping out in my maternal home kitchen.
Stewed cuttlefish pork was one of the signature dishes my mum cooked during Chinese festivals. In the olden days, my mother used to make her own sweet glutinous rice wine known as yellow wine to go with this dish. To those who like cuttlefish, the pungent aroma it exudes during the cooking process is alluring and surely would induce one's appetite! And the sauce is really tasty with the addition of 'Hua Tiao Chiew', a type of cooking wine, which I have used in this dish.
Regrettably while two of my younger sisters have inherited the skill of making Hakka yellow wine, I have not. Still all is not lost, I am happy that I am able to produce a few Hakka dishes like the ginger wine chicken, black vinegar trotter, fishballs and fishcakes, niang doufu, mei cai men rou, braised pork etc. And of course my mum's delicious, nutritious "Dang gui Dom double-boiled chicken soup"...not sure if it is a Hakka soup though.
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The amazing display of giant dancing moon fairy, Chang E along a stretch of the main roads - New Bridge Road - Eu Tong Sen Street, Chinatown, Singapore
The Mid-Autumn festival falls on Friday, October 6, 2006. This display in Chinatown area, part of a 5 km Light-Up that cost S$500,000 in total for Mid-Autumn Light-Up this season was reported in a local newspapers. There are about 300 street stalls, stage shows and lantern riddle-guessing contests to add to the festival celebrations. From a TV show, the Light-Up at the Chinese Garden was so stunning, dazzling and beautiful too. The last time we visited it was in 1994 together with Astrid and her family.
Updates: Thursday, October 5, Rika and I went to meet ER at Chinatown to buy mooncakes and b-b-q sliced pork again this evening. There was a short queue at Tai Thong Cake Shop. Later, we had dinner of fried dumplings; assorted stuffed beancurds with rice noodles and curry noodles at People Park Hawker Centre. We were delighted to find that fried dumplings we ordered were similar in taste to our homemade ones and paying S$5.00 for a dozen was value for money, so we thought… ER caught sight of people ordering clay pot braised fish head and he wanted to eat it in our future visit. The food centre was not too crowded during our visit.
Donuts made today were coated with icing sugar and a mixture of icing sugar and Van Houten pure soluble cocoa powder. Some were left plain. The chocolate ones were especially delicious and liked by both Rika and YH. These donuts were really tasty when eaten warm.
Here is another classic Cantonese homestyle dish, onion braised pork chop in tomato sauce. The sauce is sweet and tangy from the use of ketchup (gasp!), tomato paste, worcestershire sauce, vinegar, lemon juice, and a bit of sugar. The pork chops remain juicy and tender by first sealing in the juice with a quick sear.
Read more at Dessert By Candy.
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.
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
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Kopitiam, Punggol 21
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
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.
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While walking up to the shrine area in the morning, it rained a lot and we were very cold since we had not brought coats. So we decided to have an early lunch and warn up with some hot food. A Korean Hot Pot was just what we needed and it was GREAT! Highly recommended.
I think it was call Kiko, according to the Lonely Planet book there is a Korean homestyle restaurant called Kiko, so I guess this is it.
Homestyle is what you get, I felt like we were eating in their lounge room, after cooking our meal (we were the only customers), the couple sat nearby on the floor and watched TV that was going above our heads! It was not as uncomfortable as it may sound and they were the sweetest couple you could imagine. I wanted to take their photo but they declined and took ours instead.
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