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.