Am I taking in more Salt?

I went with a few friends for lunch at Upp Bukit Timah Road (you know the stretch of small food outlets opposite Bukit Timah Shopping Centre) for lunch. We decided on the Sarawak Kolo Noodles. After ordering their Recommended Kolo noodles, one of my friends that practically lives in China (as he has a large manufacturing and trading business there), complained that the noodles was too salty. I was shocked, because food in China is generally saltier.

He said that he is cutting down on his salt, and that I should always remember to tell them not to make it too salty. Which reminds me of a post I had made earlier about the dangers of salt. Is the food sold outside generally quite salty? I hope to get some comments.

Fun in the Kitchen

I'm wondering if those people that do not cook actually find working in the kitchen fun? I always loved the kitchen. Actually I love cooking, but kind of hate cleaning up - Yep! don't we all? All Chefs are fussy about the cleanliness of their kitchens, but that's part of the fun.

Yes Cleaning can be fun too - unless you have not been cleaning your kitchen for the past 3 years, and the grime is 2 inches thick.

Of course it is different in a commercial kitchen - we have hired help (that's the good part of it). But at home - cleaning up the kitchen can be a whole family affair. Scrubbing, Washing, and Drying efficiently and as a familiy - call it family bonding.

I wonder if anyone else thought of it this way.

Are Kampong Chicken really free-range?

I am having Abalone Chicken Soup for dinner tonigt, I had bought from the super market a "kampong" chicken or our local "free-range" chicken. But I seriously doubt that our "kampong" chicken is really free range. After removing the skin, I realsed how much fat this chicken had. Even as I had removed most of it, when I started boiling the chicken - I was able to skim out about another bowl of oil. For Abalone Chicken Soup - we must not have too much fat in the soup, as it will destroy the delicate taste of the abalone. I have removed the chicken - which was cooked in the stock for 20 mins. It will then be served with a special sauce.

In the remainding soup stock - additional 4 pieces of chicken bones were added, in addition to that, about 250g of fresh lean pork was added. This soup will then be used to cook the defrosted fresh abalone - which I had bought when I went to Australia in July. I had gotten my friend in Perth - where a few abalone farms are located, and had them sent via DHL to me. It was worth it. In addition to fresh abalone, I have to clear some of my canned abalone - which are gifts from friends and suppliers (since Chinese New Year - last year, if I don't eat it, it will be wasted).

Wow...what a sumptous meal we are going to have tonight.

christmas is coming

Christmas is coming. The ideal Christmas celebration for one of my friends is to go for a buffet at one of the top hotels along Orchard road. For me the warning sirens "BORING" comes up! We used to do that in the past because we couldn't be bothered to think of anything interesting to do.

Due to our hectic schedules, I do not intend to be stuck in an Orchard Road traffic jam or have to talk above the crowd. Afterall, hotel buffets tend to be overpriced and going for a buffet, will just cause me to end up having to exercise for 5 hours just to work off what I had eaten. "Sigh!" My agony of having a slow metabolism. Maybe I shouldn't be call the Drunken Chef...more like the chubby chef (*grin*).

Anyhow, my next best suggestion was to dine at my house. Everyone contribute $15 to the kitty and I'll whip up a 3 course meal with wine or cocktails thrown in. We'll see what's the response like. I don't mind going out to eat either. Having to cook as a business - and having to cook for friends are different. You know every single person's "I don't like to eat this..", which makes it difficult to cook something which fits into everyone's idea of a great meal.

I have another bunch of friends that sauntered into a french fine dining and ordered nothing but desserts. After being hollered at by the manager, 4 of my friends left the place sulking, vowing never to return. Yes - give my 4 buddies each plates loaded with desserts, and they would say you serve the most wonderful food in the world. Be it a large slice of American Cheesecake - with raspberries and strawberries on the side, or a chunky pecan brownie - served warmed with a huge dolop of freshly made gelato. They would be very satisfied - I would too. But normal meals should not start with desserts....hehe (tell that to my 4 friends).

We need to have starters (or appetisers), then followed by a soup, main course then finally dessert, of course at the end of it, we'll have our Eiswine or Apperitif (yes not forgetting our alcohol).

But enough of this...I'm getting hungry!
What's for dinner??

Korean BBQ

It was a gloomy Sunday, the sky was gloomy, and it rained intermittently along Pasir Panjang Road, a non-descript building hidden next to the worksite of the Circle Line was a Korean BBQ restaurant. It was packed with korean families enjoying their bbq beef.

It was fantastic. Let me tell you that it is very authentic, and it is probably as good as it can get in Korean. We had lots of small dishes of different versions of kiimchi, nice salad fresh salad veggies to go with our BBQ meat.

The 'spicy' bean paste - which bbq meat is normally coated with before wrapping up in lettuce, wasn't so spicy afterall, and it added a nice 'oomph!' to the fragrant meat. You have a choice of beef, pork, chicken and even ribs. It was great!

Of course traditional Korean dishes like Ginseng Chicken Soup, Mixed Veg Rice are also available. I'll try to snap a pic of the place and highlight the address shortly.

Herbal Tea pics

light herbal tea

Due to heavy entertainment and food experimentation...my stomach has been tortured (some might say blissful torture). I've decided to have my own mix of a light herbal tea - that is suited to help over-eating and indigestion - it is also good for those that have gastric problems.

4 tablespoon - dried rose buds
5 tablespoon - wild yellow crysenthemums
1 tablespoon - osmanthus flowers
4 teabags - Camomile
Zest of 1 lemon

mix all the above and store in a dark dry place

Made this not too long ago. I made a pot of this wonderful herbal tea, with water that is not too hot - ie not boiling, if possible around 85 deg, if you like your tea a little sweet - add light honey or good quality lemon marmalade.

Macdonalds, other fast food and Coffee joints

I'm starting to see the correlation between these places, as being the premier hang out joint for the young upstarts that are still in school. Probably only in Singapore do you find that students prefer to study in such places rather than in the comfort of their home, school or the public library. Perhaps the proximity to caffine and caffinated drinks allows them to increase the flow of adrenaline to their heart - thereby allowing them to study better.

Went to Coffee Bean and Tea Leaf at Serangoon Gardens last night for a business / social gathering amongst business friends last n ight. And enjoyed a tea-latte there. Didn't realise how weak the tea tasted. Not that I really complained because it was late and a strong tea would probably have kept me awake much longer than I had wanted to.

The later it got, the more crowded the surrounding hang-out/chill-out places got. Wow this suburban area is quite happening for F&B outlets. Haven't been to this area for the past 3 years and my has it changed - for the better in my opinion, as it brings greater diversity to the commercial mix. Bad news though for home owners there that have to bear with the lack of parking space and increased traffic in their formerly quiet neighbourhood.

French Food

I have been brought to this very nice French Restaurant along Serangoon Road last evening by a business partner of mine. We were unable to meet up with its owner and executive chef - Xavier, as he was at the opening of his new gourmet mart in Sembawang. Disappointed though, but I had made a mental note to come down again to try his authentic Foire Gras and apparently delicious confit of Aubergine (which my good French friend swears by).

But one thing did strike me - the food must be good - because just at opening time - 6pm, 4 of it's tables were filled, and patrons were ordering their wine (even our Indian compatriots enjoy French Cuisine!), enjoying a glass before dinner.

With French Food - what best to go with but only Quality French Wine...again my same French business partner brought us to another of her compatriot's outlet at Evans Road - opened by The Wine Company, ala the same that brought wine to Dempsey Road. The quiet ambience, soothingly and unassumingly laid back decor puts us in an easy relaxed mood. In the day or at night, it is nice to down a bottle or two over there....even if I am in the wine business, we don't always like to drink at home, its just too boring...isn't it?

Salt - the silent Killer

I just found out from a good friend of mine that has been diagnosed with High blood pressure, diabeties and High Cholesterol. He is only 28 years old, my junior. I was shocked. Apparently, his condition has been caused by consuming far too much salt for his own good. His daily favourite - Salted Fish. I did some research and found this.

A major source of salt or Sodium Chloride are processed, convenience, and preserved foods rather than fresh produce - like vegetables, fruits and so-on. Many of the things that we eat contains too much sodium; if you frequently eat these things: canned soups, processed hams and cheeses, potato chips, tomato juice, soy sauce, salad dressings, sauerkraut, sauces, marinades, and many fast food menu items, especially on a regular basis, you probably might be over-dosing yourself with salt.

I too am trying to keep off the salt. I'm not the most healthiest of people, but through changing the way we eat, we might just be able to improve our health.

Do You Know Your Brain Foods? - on Yahoo!

Do You Know Your Brain Foods?
Posted by Cheryl Koch, M.S., R.D.
on Wed, Aug 02, 2006, 11:04 am PDT
Has anyone ever told you that fish is "brain food?" What does this really mean?
It appears there may be some association between the foods we eat and the power of our brain. Just like the rest of our bodies, the brain reacts negatively to a constant intake of high-fat and junk foods and prefers to be nourished by a well-balanced diet.

Studies have documented the benefits of omega-3 fatty acids, commonly found in fatty fish, in lessening the damage wrought by dementia. One study showed that eating at least one fish meal per week may significantly lower the risk of developing Alzheimer's disease.

Fish is not the only food that has been linked to improved brain power. There are also benefits to eating a balanced diet rich in fruits and vegetables, whole grains, and fiber. Other touted brain foods are the brightest colored fruits and vegetables, such as blueberries, strawberries, prunes, raspberries and blackberries, because antioxidants found in them have been linked to improved memory. In addition, foods containing B vitamins or magnesium are crucial to ensuring normal brain and nerve function. Both of these nutrients are often found in whole grains and in enriched and whole grain products such as bread, rice, pasta and fortified cereals. Finally, remember that just like the rest of your body, your brain needs energy, which it prefers to get from glucose. This may be one reason why some people who follow a low-carbohydrate diet report feeling sluggish. Just like every other aspect of nutrition, balance and moderation are the keys. Consider using the MyPyramid guidelines to help you eat your way to a healthier brain!

Cogee (aka Catonese Porridge)

Congee is actually gruel made from rice. Actually something used to be eaten by poor people in the past, as they could not afford whole-grain rice, they bought mostly broken rice or rice that was spilled out of gunny sacks when being transported from the ship into the godowns. The poor quality rice, already broken in to smaller pieces when boiled is reduced into a guey sticky mixture or gruel.

I was asked by someone - who sent a comment to the blog. "what type or style of congee is most delicious". My reply is - I'm not really a congee person, but if I'm going to eat congee, it should be minced pork congee with salted duck egg-yolk with dried scallop boiled congee. The essence is in the dried scallop congee, which has to be boiled for sometime, for the dried scallops to soften, and the flavours to blend. It would be even better if a slice of dried abalone was added initially. Of course you can't get this type of congee outside, you'll have to cook it yourself. It's too expensive and not everyone is willing to pay $15 for a bowl of this. But if well done, the "xian-tian" or the sweetness of the scallops coupled with that of the abalone (although you do not eat the abalone, the flavours permeate the entire pot of congee). With the minced pork and the salted duck egg-yolk makes it marvalicious. Add fried scallions, chopped fresh coriander in with fresh strips of young ginger makes a delicious breakfast - and add to that crispy freshly fried Taiwanese dough sticks. Nothing would make a better Sunday breakfast.

yahoo answers about food

ahh..i just found out that Yahoo has got this answers thingy that allows me to share with the entire net my knowlege about food and what I love eating and how I like to eat it. Wow isn't this great? It's just most definitely isn't enough to just watch the food channel on satallite tv. This allows me to fantasize about more recipies and unique ways of cooking up the normal boring chicken or fish. Oooh, it's making me hungry just imagining the flavours and fragrances.

Am I excited or what!

I also started a Yahoo Group for Food junkies like me. It's called Eat Drink Asia.

If you'd like to join our little food junkie paradise, send me an email, and I'll be glad to add you into our group.

Chow Mien (aka Fried Noodles)

I just realised that I had stocked up on heaps of noodles over the past weeks, in anticipation that we will be launching the cantonese version of "Sang Min" or deep fried egg noodles.

I realised that it's not something that can be done for " 3min quick meals", it had been scrapped. As such I'll be whipping up a simple fried noodles for home. It's something that you might want to do, if you need to cook up a meal for the family in under 20mins (that includes prep time).


Ingredients (feeds 4 portions)
Pork Ribs (boiled in water to create a stock) 300g
Chinese Mushrooms (soaked and sliced) 50g
Chinese Spinnach (ie chye sim, puay leng etc)
Sliced Pork

stir fry chopped garlic and shallots with chopped spring onions and coriander in about 3 tsp of groundnut oil, and 2 tsp of black sesame oil, fry till garlic and shallots start to turn golden, add pork slices and chinese mushrooms. Once the pork is half cooked, add pepper, 3 tbsp of oyster sauce, 1 tsp of premium dark soya sauce, 1/2 cup of the stock. Bring to boil then add 1 tbsp of premium light soya sauce and then add the noodles (about 3pcs for 4 portions).
Finally add the last 1/2 cup of stock, bring to boil, finally add the large prawns and give it a final stir and serve on a heated plate, with more coriander, chopped red chilli and deep fried shallots.

That's what I'm going ot have for dinner. I wonder what are you going to have for your dinner - Oh yes BTW you may use left over spaggetti for this as well. If the spaggetti is on the soggy side, use less chicken stock in your recipie, and do less stiring, as the spaggetti might just break up.

PIMMS

Hi my recent visit to UK, I was treated to a all time favourite English summer drink - PIMM's. Why is it called PIMM's? This was what I was told:

Rewind back to a London oyster bar in the 1840s where owner James Pimm invented the thirst-quencher. Using gin, quinine and a secret mixture of herbs, good old Pimm served up the brew as an aid to digestion, dishing it out in a small tankard and the No. 1 Cup moniker was born.

This version of PIMM's not only included the PIMM unique cocktail mixture, but also half a pint of ale, which added an added dimension to the uniquely British drink. The slices of fruit, and cucumber were delectable after soaking in the mildly alcoholic cocktail. I think it would have been really good in Singapore. However, I think Singaporeans like their stuff so much stronger, and to have fruits and veggies in their drink must be totally outrageous for the guys.

Inspired by this unique Brit fusion of herbal benefits with alcohol, I came up with my own funny summer spirtzer that you can do at home. Now how do we do it?

Ingredients:

1 South African Tangerine

1/2 can of Sprite or 7-up

2 tablespoons of Marmalade

2 tsp of lime juice

1 tsp of honey

Mix the Marmalade and honey in 100ml of warm water, either stir it or shake it. Then add in the rest, top it with crushed ice, a sprig of mint (if you have), and the tangerine pieces.

I can also envision having this as an alcoholic drink. Juz add a spot of Vodka or Gin would add a nice Umph! to refreshing drink.

too busy cooking

Its been several months since I last put up a post on my own blog, as it's been a very hectic 4 months. Chinese New Year posed a great opportunity for us to promote our Festive prosperity Orange Baskets.

I was quite lucky and had very good sales during that period, selling over 200 baskets to banks, insurance agents and a logistic company. I was quite pleased with myself with the results achieved with our first attempt at Festive Propserity Orange Baskets. Which makes me worry about the following year's direction. We will need to outdo this year's outstanding results. But it's still a long way to go till next CHinese New Year, so we'll worry about it when it draws near.

Our canteen finally opened with little fuss and glamour, with such a small operations, it still poses several manpower problems. With the lack of quality workers to go around, it's tough on me. Breaking my wrist in the process did not help either, hampering my cookery lessons, my ability to cook. Spreading butter on a piece of bread poses such great difficulty that to do other tasks seem insurmountable.

The only good news is that my wrist is already on the mend, and will be removing my cast pretty soon, and I'm lookinig forward to the day when I can wield my spatula in one hand and my wok in the other, and I hope that it will be sooner than later.

Chinese New and Christmas

It has been a really hectic Chinese New Year and Christmas for both myself and my company. It all started shortly after the first week of December and the orders for our special norwegian smoked salmon, Australian Honey Baked Ham and our specialty - X.O. Fruit Cake (we use X.O Cognac, not just cheap gin).

I sincerely apologise for not being able to post any stuff on my blog for the past 2 months. It's been a very good festive period, with pretty impressive sales figures. I'm quite glad. But it's now back to working on new recipes and ideas as well.

Last year was a good year....in the year of the dog it will be an even better year.

Many things happened this year, long established brand-name Lim Chee Guan Bak Kuah lost it's highly acclaimed status as the bak kuah king of long queues, when it came to light that it short changed customers. It goes to prove that it takes 30 years (maybe even more) to build up a name like Lim Chee Guan, but it only takes 30 seconds to break that reputation, by doing someting stupid. I mean if you want to earn more money, you can save on many other areas like packaging, tell customers you will charge them less if they use their own containers (and it's more environmentally friendly).

During this period of CNY, I learnt more about Tangerines, the many varieties of Tangerines, what are the types of tangerines I like to eat, what are the tangerines that sold the most, and the best. It's a great learning experience for me.

The open house that I had organised at my place, gave me great ideas of how to market for next year's CNY. Documented in my little pocket book of ideas...shhh it's a trade secret.