Yummy Food

Ingredients :

• 4 pieces fish fillet

• 2 gloves garlic – crushed

• 4 shallots – sliced

• 4 slices of ginger

• 1-1/2 cups mixed vegetables

• salt and pepper

• grated orange rind

• segments of orange and lettuce leaves for garnishing

Marinade :

1 tsp light soya sauce

juice of 1 Mandarin orange – use half only

Gravy :

remaining half of orange juice

1 tsp corn flour

Method :

1. Season fish with salt, pepper and marinade for 1 hr.

2. Brown garlic, onions and ginger.

3. Add in fish fillets and mixed vegetables.

4. Stir in gravy mix and simmer for 10 min

5. Garnish and decorate with segments of orange and lettuce leaves.

6. Top with grated orange rind.

Ingredients :

• 4 pieces snapper fillet

• 6 ladies fingers

• 1/2 cup long beans

• 1/2 ripe pineapple – cut to pieces

• 3 slices turmeric

• 3 slices lengkwas

• 1 large onion – sliced

• 4 clvoes garlic

• 5 dried chillies

• 1 stick lemon grass

• 4 cups assam juice

• 1 tbs cooking oil

Method :

• Brown onions and garlic in oil

• Add in assam juice, lemon grass, turmeric, lengkwas and dried chillies, boil for 10 min

• Put in vegetables and simmer for 5 min

• Finally add in the fish and pineapple and simmer for another 10 min. 

Ingredients :

• 1 medium sized potato
• 1 slender carrot
• 1 tbs cooking oil
• 4 cloves garlic – chopped
• 1 tomato
• 1 medium sized onion – sliced
• 1 egg – lightly beaten
• ground pepper and salt to season

Method :

1. Place potato and carrot in a pot with just enough water to cover and boil till just done.

2. It should not be mushy.

3. Remove, cool and cut both potato and carrot into strips.

4. Saute garlic and onion in oil.

5. Add tomato, potato and carrot strips, stir fry for 2 to 3 min

6. Add beaten egg, leave to set and season with salt and pepper.

Suggestion :

Curry powder amy be added to make it more spicy. 

Ingredients :

1. 1 cup lotus seeds
2. 6 candied winter melon strips
3. 1/2 tbs pitted dried logan
4. 8 cups water

Method :

Bring water to the boil.

Add in al lthe ingredients and simmer until lotus seeds are soft.

Ingredients :

• 2 clvoes garlic – chopped
• 4 slices of ginger – chopped
• 1 tsp soya sauce
• 3 stalks pak choy (leafy green) – diagonally sliced
• 1 cup broccoli florets
• 1 carrot – sliced
• 1/2 cup peas
• 1 tsp peppercorns
• 2 cups soba (Japanese buckwheat noodles)
• 5 cups vegetable or meat stock

Method :

1. Bring stock to the boil with peppercorns and carrots, simmer for 15 min.

2. Add in the rest of the vegetables, garlic and ginger and simmer for 5 min.

3. Finally add in the soya sauce and noodles.

4. To make a stew, thicken with cornflour and use only 1/2 stock.

Ingredients :

3 large onions – thinly sliced

7 cups meat stock

1 tsp lemon juice

2 cups mixed vegetables

2 slics toasted cheese on high fibre bread – cut into 8 pieces

salt and pepper to taste

Method :

Bring stock to the boil and add in onions.

Simmer till onions are soft.

Add in mixed vegetables and bring to the boil, then simmer for another 10 min

Add lemon juice

Ladle into individual bowls and top with cheese toast

The rest of the cheese toast pieces may be eaten with the soup or on its own.

• Frequent use of your silverware reduces tarnish and develops a glow (or patina), which enhances its beauty.

• Cover in a soft cloth and store together in a dark and dry (preferably airtight) area – or a silver chest if you have one. Humidity and strong light cause it to tarnish faster.

• Rinse silverware immediately after use, epsecially after contact with acidic or corrosive foods like vinegar or salt.

• Before cleaning, use a cotton cloth to remove any dust which cna otherwise scratch the finish.

• Wash in hot soapy water (use a mild detergent), then rinse in clear, hot water. A toothbrush will help reach corners. Quickly dry pieces with a chamois or soft cotton cloth to prevent spotting.

• Washing pieces separately reduces scratches.

• Don’t soak silverware in water overnight.

• Once a year, polish silver with a soft cotton cloth and a non-abrasive silver polish. Gently rub each piece lengthwise. Once the piece is clean and shiny, stop polishing even if you still see dark residue on your cloth.

• Leather collects dirt. Left to build up, they creep into the leather fibres. So dust regularly and use a cleaner and conditioner regularly (try Soctch Gard Leather Protector, $16.85) from Cold Storage). These penetrate into the fibres and pull out the dirt and grime that accumulate there. They also replace the natural lubricants lost during normal use.

• Shake well and test cleaners on an inconspicuous area beforeuse. Spray, then wipe leather with a clean soft white cloth, using a circular motion. Dry with a clean, dry white cloth.

• Keep leather away from high heat, expsure to direct sunlight, and humidity which causes mildew.

• Avoid waxes, silicone formulas or other leather preparations that impair its ablility to “breathe” (take in air and give out moisture).

• Never use harsh caustic household chemicals to clean leather. Also, avoid turpentine and mineral spirits as they can pull colour.

• Hang leather coats on wide-padded hangers; use shoetrees for shoes and boots; and stuff empty bags with tissues to retain their shape.

Tips for keeping clean for the following appliance : -

Chopping board

Wash with hot water; use one chopping board for raw food, another for fruit and vegetables.

Cooker hood

Clean every six months. Don’t forget to replace the filter.

Glasses and mugs

Wash and air dry. Store upright and always rinse before using.

Kitchen counters

Clean with soap and water after every food preparation or use a citrus-based liquid cleanser to cut through the grease.

Kitchen floor

Mop at the end of the day especially if you cook

Kitchen towels

Have 2 towels – one for drying hands, another for drying dishes.

Sink

Use only for washing food and utensils, not as a wash tub.

Sponges

Wash and dry every night; replace monthly

Stove top

Line with foil to catch oil spills and spatters. Change monthly.

Given by Yen Yen. check it at this website : www.cedeledepot.com/home/tips.asp

Bread Care

Storage :

• leave your fresh bread at room temperature in the paper bag then into an air-tight container and your bread can last three days
• do not pre-slice your bread. if it has been sliced, leave the cut side down on a bread board or shelf. the crust will stay firm and the inside soft.

To refresh :

• sprinkle the bread lightly with water before toasting it
• refrigerating and microwaving bread are not recommended as it dries out the bread

Freezing :

• bread freezes well wrapped in foil, then in plastic. defrost it at room temperature inside the plastic before refreshing it
• you can keep the bread for one month if you store it in the freeze

Cake Care

Room temperature cakes are best eaten fresh! And needless to say, chilled cakes are best eaten chilled.

Storage :

• keep the cake away from sun drenched windows and as cool as possible
• pound and slice cakes need not be refrigerated but store them in an air-tight container in a cool place, and they can last three days.
• store your chilled cakes in the refrigerator in an air-tight container, and they can last three days.

Cutting & serving :

• for chilled cakes, dip your knife in hot water, dry before cutting.