I am LOVING this video - so fun! Thinking that I should possibly learn the choreography. Anybody wanna teach me?! haha britspears.me/159zje
— Britney Spears (@britneyspears) August 28, 2012
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| The Water Convolvolusas, or Kang Kong as it is more commonly known, is a very hardy plant which requires very little care. Left on it's own, it will flourish along the riverbanks and even in the canals. Due to it's prolific nature, farmers used to feed them to livestocks such as pigs. Being an aquatic vegetable, do wash them thoroughly for the presence of tiny snails especially inside the hollow stems. What I do is to soak them in concentrated salt water for at least 30 minutes. Since I will be using roughly two tablespoons of liquids from the bottle of Fermented Beancurd, I will not add more salt to the dish. You may want to sprinkle a pinch of sugar to balance the taste although that is optional. Here are some benefits of the Kang Kong: - Antioxidant - Controls Blood Sugar - Combats Hypertension Try this out and let me know how you like it? Bon appetit! | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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| As it's name suggest, the Stinkbean gives off a pungent smell not many could accept. Also known as the Petai, it is something that requires an acquired taste. It would take tremendous courage for a first timer to try it but once he did, I am sure he would fall in love with this! (think Smelly Tofu) You could eat it raw straight away but in my opinion, Petai tastes best when cooked with Sambal Chilli! My recipe today is done via the lazy way without Assam (Tamarind) or pounding the Rempah from scratch. I am replacing the Assam with Lime Juice and the Sambal Chilli used in this recipe is ready-made bought from the wet market. If you have time, you could chop the Petai into smaller chunks. I find it tastes even better that way! Here are some benefits of the Petai: - Beats Depression - Combats Anaemia - Lowers Blood Pressure I hope you enjoy this as much as I do. Bon appetit! | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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| I have long heard about this weird way of cooking chicken wings with Coca Cola but I have not attempt this recipe till today. I am surprised that this recipe is so easy and the end product can be so good! My Mum, in particular like it so much that she asked me how it was done. One thing I find about this recipe is that the combined 400ml liquid of Coca Cola and water may be a little too much because it takes roughly 20 minutes for the liquids to be reduced. Though the taste is nice, I find the meat texture a little too overcooked for my liking. I think I will reduce the water to 100ml and see how it turns out next time. Try this out and let me know how you like it? Bon appetit! | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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| Unlike my other 老火汤 recipes which require long hours of simmering, this is a relatively no-frills soup which can be done in a jiffy. So, if you are pressed for time yet craving for soup, this is the recipe for you. This is quite a light soup as the main ingredients are just Tofu and Seaweed. You may like to add some seafood, meatballs or even Yong Tau Foo to make the taste more robust. I happened to have some Prawns and Fish Maw lying around in the fridge so I added those into the soup as well. Here are some benefits of Seaweed: - Prevents fat absorbtion - Reduces water retention - Promotes mental youthfulness I hope you enjoy this as much as I do. Bon appetit! | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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| I was at the supermarket choosing Spinach for this recipe when I noticed that it was labeled as 笕菜 on the packaging. This confuses me as I always thought that Spinach is 菠菜 in Chinese? Can someone enlighten me whether 笕菜 and 菠菜 are the same? Anyway, here are some benefits of the Spinach: - Loaded with flavonoids which protects the body from free radicals - Contains anti-inflammatory properties which acts against Arthritis, Osteoporosis, Migraine and Asthma I hope you enjoy this as much as I do. Bon appetit! | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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| If you are a Dim Sum lover, this Steamed Spare Ribs in Black Bean Paste (豉汁蒸排骨) would be no stranger to you. We would definitely order a steamer of this whenever we have Dim Sum. If we cook this at home, we love to drench the sauce over white rice and the plate would be polished so clean that we could see our reflection in it! Do not steam the Spare Ribs for too long or the meat would 'toughen' and depending on the saltiness of your Black Bean Paste, adjust accordingly how much to put in. Just experiment abit to get the taste you prefer! I hope you enjoy this as much as I do. Bon appetit! | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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| Mum and I loved both Taro and Sago so I thought I would make us this dessert! To be honest, I did not follow the recipe exactly. I first divided the Taro into three equal parts. I cubed 2/3 of it, then steamed it for approximately 20 minutes together with the remaining 1/3. After the steaming was done, I mashed the 1/3 with the back of a wooden spatula as I wanted a more creamy dessert. The water and Coconut Milk were brought to a boil and I added in the cubed and smashed Taro while preparing to cook the Sago in a separate pot of water. While waiting for the Sago to be cooked, I realised that the cubed Taro keeps sticking to the bottom of the pot so I have to keep stirring it. In the end, the cubed Taro was way too overcooked and most of it has disintegrated due to the constant stirring. Therefore, my advice is to cook the Sago first before putting the steamed Taro AND cooked Sago into the Coconut Milk at the same time. My dessert still taste fine only that it is way too creamy! I hope you enjoy this as much as I do. Bon appetit! | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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