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Little India, the heartland of the Indian community, its colours, scents, sights and sounds welcomes you to a unique experience of Singapore. Here you discover the material needs, practices and Indian skills of the people as well as shopping for brassware, bangles ankle chains and other adornments that fascinate you or the unexpected and unusual.
The famous 24-hour Mustaffa Centre is in this precinct. For more information, please vicit: www.mustafa.com.sg
As for my family and I, it is a great place to shop for spices, vegetables and a place for Indian food when we crave :)
This is the lane from where we began our sight seeing. We came back to this area and bought durians and boarded a bus home.
These fragrant lime leaves are used in enhancing the flavours of spicy dishes e.g. Thai tom yum and my favourite dish, rendang beef etc.
Last night ER helped to surf the net and found two beef recipes. As I like the beef soup recipe better, I had adjusted it to braise the beef shank and beef flank. I used two different cuts of beef in this dish. The result was good and the beef was delicious. I am really delighted that my 1st braised beef was a success and gladly, I have typed out the recipe here. For those who enjoy braised beef, do try it :)
Tips: I was using a sandwich-base pot that does not require me to use water when braising or stewing. If you are using a different type of pot, just add in enough of hot water to braise the beef.
Taiwanese Braised Beef
Ingredients:
550 g beef shank – cut into chunks [OR 200g beef flank and 350 beef shank]
1 cm fresh ginger – smashed
3 scallions – white parts smashed and green parts chopped
3 cloves garlic – chopped
2 whole star anises
¼ tsp dried hot red pepper flakes
2.5 cm sq Asian dried tangerine peel
2 tbsp cooking oil
Seasonings:
1 tbsp Chinese cooking wine
2 tbsp soy sauce
2 tsp dark soy sauce
½ tsp light brown sugar
1/3 pc of chicken stock cube
Salt and vetsin to taste
Method:
1.Heat up a sandwich-base small pot (thick base); add in oil and stir-fried garlic, ginger and star anise till garlic is light brown. Add in white parts of scallions and dried hot chilli flakes. Fry till the scallions turn soft. Add in dried tangerine peel.
2.Add in chunks of beef, cooking wine and turn them to brown lightly. Add in the soy sauce, dark soy sauce, light brown sugar and chicken stock. Stir well to mixed.
3. Cover pot, bring it to a boil and then lower the heat. Simmer the beef till tender; the cooking time is roughly1½ hours.
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This mixed vegetable dish is simple. With a packet of baby bak choy, I just mixed it with the remainder French beans and shiitake mushrooms that Rika used for other dishes. These vegetables were stir-fried with meat in olive oil and flavored with lots of garlic, oyster sauce and seasonings.
Taiyaki, fish shaped Japanese pancake with sweet red bean paste filling bought from Takashimaya, Orchard Road, Singapore.
This is my version of instant noodles, you can make your own version too....
View brief video with further details.
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“Pisang Tanduk” or horn banana is for cooking and when fried it is sweet. This banana I bought from the wet market, weighted 500 grams, was left to ripen for two days. It was to be coated with rice flour batter and then fried in oil to make “pisang goreng”. This evening we sliced it up instead and ate it fresh. We found that the flesh was firm and sweet, not bad at all to consume it as it is when fully ripe. The fruit stall proprietor told us, even the skin of “Pisang Tanduk” has turned fully black, and it can still be eaten.
This soup is equally tasty with watercress although mustard greens/choy sam is the most common veggie used. Other vegetable substitutes like spring onions, Chinese parsley, lettuce or chrysanthemum greens/tong hao are just as yummy.
This is a one-in-all meal eaten with rice. ER was especially satisfied as he had a good share to satisfy his palate.
Though inconvenient, gloves, gloves, gloves, I am wearing them to avoid contact with water and soap as advised by the doctors! Between, my index finger is still healing SO, ER helped to peel the prawns. To contained infection, I had taken antibiotic tablets for close to a month after being pricked by prawn! From now I still have to apply antibiotic ointment and anti-fungal cream day and night until it heals…
This is the soup remembered well by Rika since she was a little girl. She would occasionally ask for it when she needs a boost :) My mother used to double-boiled this and shared with Rika at night before going to sleep. The original soup made by my mum was rather unusual. The ingredients used were pig’s heart, “gou qi zi” (wolfberries), red dates and “dang shen” (codonopsis). For soups that I make using such herbs, I prefer chicken or lean pork instead. This soup is nutritious and delicious. Remember though, for healthy reasons, to skim the oil from the soup before consuming.
Here’s what I know about the benefits of the herbs, information that I picked up from a medical hall and newspapers cuttings:
1. Wolfberries (gou qi zi) – Good for general health especially beneficial to strengthen the muscles, improve the eyesight and energises the brain.
2. Red dates (hong zao) – Boost the immune system, helps in adding color to one’s complexion (bu xue) and improving sleep (an shen).
3. Codonopsis (dang shen) – It improves inner strength and invigorates vital energy. It is very useful in improving general weakness. - Jenny
Luo Han Guo [罗汉果] is used to relieve lung congestion and to cool the lungs. It clears heat.
To find out more on this sweet fruit, medicinal herb and its uses, log on to: Luo Han Guo
Interested in Chinese herbs? Log on here: www.itmonline.org/