Memories in the Cooking

I have been keeping a look out for superfood (aka nutrients dense food) and sweet potato is one of them. This is a change to our usual mashed potato.  Ingredients:  - 4 sweet potatoes - half a cup of milk  - salt, pepper, mixed herbs (according to preference)  - parsley, chopped Procedures: 1) Cook sweet potatoes until soft. Mash it.  2) Add milk, salt and mixed herbs according to taste. Mix well.  3) Garnish by sprinkling with chopped parsley. 

I have been cooking dinners on weekdays. It is definitely challenging to cook after rushing back from work. This recipe is simple and it leaves me little dishes to wash too.  Ingredients - 2 cups of rice  - 1 packet of french beans, chopped - 500g of salmon fillets  - 1 piece of salted fish  - 1 packet of beech mushrooms  - 1 tablespoon of oyster sauce  - 1 tablespoon of dark soya sauce  - 1 tablespoon of sesame oil  - 1 tablespoon of light soya sauce  - fried shallots  Procedures: 1) Cook 2 cups of rice with 1.5 cups of water in rice-cooker. Add washed salted fish to cook with the rice.  2) After 10 minutes, add salmon fillets and beech mushrooms and french beans to it and continue to cook until it is done according to the rice cooker.  3) Set aside the salmon fillets and salted fish from the rice. Add oyster sauce, dark soya sauce and sesame oil to the rice. Stir well.  4) Shred salmon fillets and salted fish. Add light ...

Here is another self-invented porridge to nurse my husband after his wisdom tooth extraction. The green and pink colours on this porridge make it so appetising.  Ingredients: - 1 head of broccoli - 2 salmon fillets  - 4 eggs - porridge cooked from 1.5 cups of rice  - 1 tablespoon fish sauce - 1 fish stock cube - 1 tablespoon of sesame oil  - 3-4 ginger slices  - fried shallots  Procedures: 1) In a pan, add 1 bowl of water to cook the broccoli and broach the salmon fish. Add garlic slices to get rid of the fishy smell.  2) Set aside the salmon fillets and tear it into smaller pieces. Add fish sauce and sesame oil. Mix well. 3) Blend the soften broccoli.  4) Add porridge to the pan. Mix well with the blended broccoli. Add fish cube.  5) Add eggs to the porridge.  6) Serve the porridge and egg to individual serving bowls. Top up with salmon and fried shallots. 

This is my favourite Japanese soup that I will order at any Japanese restaurants. This soup has the power to make a cold sushi meal end off on a warm satisfying note. Ingredients: - salmon fishhead - salt - pepper - corn flour - soft tofu, diced - 1 radish, sliced - 1 carrot, sliced - 2 tablespoons of miso paste - ginger, sliced Procedures: 1) Rub some salt, pepper and corn flour to the salmon fishhead. Set it aside. 2) To a pan, add some vegetable oil and fry the ginger slices until fragrant. 3) Place the salmon fish head, skin-side down, on the pan for 2-3 minutes. Flip the fish head to the other side and fry for another 2-3 minutes. (Can choose to grill in the oven too) 4) Add about 3 large bowls of hot water to the pan. 5) Add radish and carrot to the pan and boil it until soft. Add tofu. 6) Add 2 tablespoons of the miso paste to the soup. Stir well until the paste dissolve. Serve.

To ensure my family gets the nutrition they need, I have been trying to introduce superfood into our homecooked food. This dish has 2 superfood - miso paste and wolfberries.  Ingredients: - 1 pack of vegetables  - 1 handful of wolfberries  - 1 tablespoon of miso paste  Procedures:  1) Dissolve miso paste in 1 cup of hot water. Add to a pan.  2) Bring the miso sauce to a boil with some wolfberries.  3) Add vegetables. Cook until it is soft. Serve. 

Hotplate Tofu is one zi char dish that we recreate at home. It may look difficult but it only involves 3 simple steps. Somehow, this dish has the ability to invite excitement when it bubbles its way from the kitchen to the dining table. Ingredients: - 2 tubes of egg tofu, each cut into 8 pieces - 250 minced pork - 4-5 stalks of spring onions, chopped - 3 eggs - 1 onion, diced - 3 cloves of garlic, crushed - 1 tablespoon of oyster sauce - pepper - cornflour Procedures: 1) Coat sliced egg tofu with cornflour. Pan fry egg tofu until both sides are brown. Set it aside. 2) Stir fry some garlic and onions until fragrant. Add minced pork. Fry until it turns brown. Add a cup of water. Season with oyster sauce and pepper. Use corn starch to thicken the gravy. 3) In a hotplate or flat-base frying pan, add a little vegetable oil. Beat 2 eggs and pour it on the hot plate. Place the tofu on the eggs. Pour the minced meat sauce over it. Sprinkle with spring onions. Serve.

I grew up with steamed egg that was conveniently cooked together in the rice-cooker with the rice. However, there is another a 'pro' way to cook steamed egg custard. The type that is soft, jiggling and silky. Ingredients: - 4 eggs - water (1 part egg and 1.5 part water) - salt - 1 tablespoon of light soya sauce - 2 tablespoon of warm water - 1 teaspoon of sugar - 3 shallots, sliced thinly - 3 cloves of garlic, sliced thinly - 1 stalk of spring onion, chopped Procedures: 1) Measure 4 eggs in a measuring jug before pouring into a mixing bowl. 2) Measure water that is 1.5 times the volume of eggs. Pour into the mixing bowl. 3) Add a pinch of salt. Beat well. 4) Pass the egg mixture through a sieve into a steaming plate. 5) Steam for 10-15 minutes. 6) In a frying pan, fry the shallots and garlic until brown in some vegetable oil. Place the fried shallots and garlic on the egg custard. 7) Mix the soya sauce, hot water and sugar. Pour it on the egg custard. Spri...

This dish is super easy and the kids love anything that is creamy and cheesy. Ingredients:  - 2 tablespoons of mayonnaise  - 2 tablespoons of honey mustard  - 4 cloves of garlic, minced  - mozzarella cheese  - salmon steaks  Procedures: 1) Mix mayonnaise, honey mustard and garlic in a bowl.  2) Lay the salmon steaks on a oven tray.  3) Spread the mayonnaise-mustard mix on each piece of salmon.  4) Top it up with mozzarella cheese.  5) Cover the salmon steaks with aluminium foil. Bake it at 180 degree celsius for 15 minutes.  6) Remove the aluminium foil. Grill it at 225 degree celsius for another 5 minutes until the cheese turns brown.