Saturday, 29 December 2012

Kuay Teow Noodle Soup Recipe

Kway Teow Noodle Soup
Print Friendly
Yet another simple recipe to share is the all time favourite noodle Kway Teow Noodle Soup or ‘Flat Rice Noodles in Soup‘. It is a very simple recipe and highly recommended if you like a healthy breakfast at the start of the day. There are a few types of kway teowand I personally favour the thinly sliced noodle. Here is the steps to prepare the Kway Teow Noodle Soup.
100g of fresh flat rice noodles (kway teow)
100 g pork ribs
2 Chicken stock
20-30 g of sliced boneless chicken fillets
Some fish balls
Spring onion chopped as garnish
5-6 cloves of garlic, sliced
1. Gently separate the kway teow noodles and soak in warm water for 2 minutes and drain off the water.
2. Fill up the pot with water and put to boil. Add in the pork rib and chicken stock and simmer for about 30 minutes in medium heat.
3. On a separate pot, steam the chicken fillet for about 20 minutes. Sliced thinly the chicken fillet and place on a separate plate.
4. Strain the soup once the pork rib flavour has been extracted using  a sieve and put it in another pot.
5. Add in the fish ball, noodles and cook for about 5 minutes in the soup. Add salt and pepper to taste.
6. Place them on a bowl to serve and add the spring onion and sliced chicken fillet on top. You can also add prawns if you prefer to have prawns. You can also add some fried garlic as toppings.
Preparation time : 15 minutes
Cooking time : 30 minutes
Number of servings (yield): 2 persons
Related Posts Plugin for WordPress, Blogger...

Green Bean Recipe

Ingredients :
300g of green beans
1 clove of chopped garlic
10g grounded dried prawns
Steps :
1. Wash thoroughly the green beans with water and drain off the water.
2. Heat up the wok and pour about 3 tablespoons of cooking oil.
3. Stir fry the chopped garlic and the grounded dried prawns until it almost turned brownish with high heat.
4. Add the green bean vegetables in the wok and stir fry till the vegetables is cooked. Serve immediately the stir fried green bean.
Preparation time : 15 minutes
Cooking time : 10 minutes
Number of servings (yield): 2 persons

Cashew Chicken Recipe (腰果鸡丁)

Recipe: Cashew Chicken (腰果鸡丁)
1 boneless & skinless chicken breast, about 10 oz. (cut into small cubes)
1/2 cup unsalted cashew nuts
1 small green bell pepper, about 4 oz. (cut into small square pieces)
5 slices ginger
1/4 onion (cut into small square pieces)
1 teaspoon baking soda
1 teaspoon corn starch
1/2 teaspoon rice wine
1/2 tablespoon oyster sauce
3/4 teaspoon soy sauce
3 tablespoons water
3 dashes white pepper powder
1/2 teaspoon sugar
1/2 teaspoon rice wine
1/8 teaspoon sesame oil
Salt to taste
  1. Marinate the chicken meat with the baking soda for 15-20 minutes and then rinse the chicken thoroughly. (Please make sure that the chicken is properly rinsed clean of the baking soda.)
  2. Pat the chicken meat dry with paper towels and then marinate with the rice wine and corn starch, for 15 minutes.
  3. Mix the sauce together and set aside.
  4. Heat up a wok with 1 tablespoon of cooking oil and stir-fry the chicken meat until the color turns white or half-cooked. Dish out and set aside.
  5. Add another 1 tablespoon of cooking oil into the wok and add in the ginger slices, bell peppers and onions.
  6. Stir-fry until you smell the peppery aroma from the green peppers and add the chicken meat back in.
  7. Add in the sauce and stir continuously until the chicken meat is cooked and well coated with the sauce. Add salt to taste, if you like.
  8. Add in the cashew nuts and do a few quick stirs. Dish out and serve the Cashew Chicken hot with steamed white rice.

Recipe: Kung Pao Chicken (宫保鸡丁)
1 1/2 boneless & skinless chicken breast (or 3 boneless & skinless chicken drumsticks)3 tablespoons roasted peanuts8-12 dried red chilies (deseeded and cut into halves)3 tablespoons cooking oil5 slices peeled fresh ginger2 gloves garlic (sliced diagonally)
1 stalk scallion (chopped)
For the marinate:
1 tablespoon corn starch2 teaspoons soy sauce1 tablespoon Shaoxing wine
1 teaspoon oil
For the sauce:
1 1/2 tablespoon light soy sauce1 teaspoon dark soy sauce1 teaspoon sugar1/4 teaspoon black vinegar2 tablespoons water
1 teaspoon corn starch
  1. Cut the chicken meat into small cubes, rinse in water, pat dry with water and marinate with the ingredients above for 30 minutes.
  2. Mix the sauce ingredients in a small bowl and set aside.
  3. Heat up a wok with one tablespoon cooking oil and stir-fry the marinated chicken until they are 70% cook. Dish out and set aside.
  4. Clean the wok and add in the remaining 2 tablespoons of cooking oil until it smokes.
  5. Add in the ginger and garlic slices and do a quick stir before adding in the dried red chilies.
  6. Stir fry the dried red chilies until aromatic and they smell spicy, then add in the chicken meat.
  7. Do a quick stir before adding in the roasted peanuts and continue to stir a few times.
  8. Add in the sauce and stir continuously until the chicken meat is nicely coated with the sauce.
  9. Add in the scallions and stir evenly.
  10. Dish out and serve hot with steamed white rice.
Cook’s Notes:
  1. You can use the same recipe and substitute chicken with shrimp, scallops, or even vegetables for a vegetarian dish.
  2. As different soy sauce tastes differently and has different level of sodium so please adjust the saltiness accordingly. If the sauce tastes too salty, add some more sugar and water. If it’s not salty, add a little salt to taste.

Chicken with Soya Sauce & Red Wine

Chicken in Soya Sauce and Red wine
Try this chicken recipe and is worth the effort. The chicken gravy is great when serve with rice. Keep the remainder gravy in the fridge and reuse for the next round. The flavour will become more tasty with each time it is cooked. You can add this sauce to flavour other dishes or add to noodles.

1.5 kg chicken, cleaned, removed excess fat
1 1/2 cups water
1/2 cup dark soya sauce
1/4 cup light soya sauce
1/2 cup red wine
1 tablespoon seseme oil
2 tablespoon crushed rock sugar
1 large clove garlic
8 slices fresh ginger
2 spring onion, cut into 1 inch size
2 whole star anise
Cooking steps:
1. Choose a pot just enough to hold chicken so that it is just submerged in the cooking liquid.
2. Put the chicken into with breast down and add all the ingredients except the seseme oil.
3. Cover chicken bring to the boil and slowly turn the heat down to simmer chicken gently for 15 minutes.
4. Slowly turn chicken over without piercing its skin. Replace the lid and simmer chicken for further 15 minutes, basting chicken for every 5 minutes.
5. Turn off the heat and leaves chicken submerged in liquid in the pot for 45 minutes. Lift chicken out, and drain away the liquid back into the pot.
6. Brush the chicken all over with seseme oil. Chop the chicken into bite-sized pieces and assemble on the serving plate. Serve some of the gravy as dipping sauce.

Wednesday, 19 December 2012

Cancer Prevention

from Johns Hopkins


1. Every person has cancer cells in the body. These cancer cells do not show up in the standard tests until they have multiplied to a few billion. When doctors tell cancer patients that there are no more cancer cells in their bodies after treatment, it just means the tests are unable to detect the cancer cells because they have not reached the detectable size.

2. Cancer cells occur between 6 to more than 10 times in a person's lifetime.

3. When the person's immune system is strong the cancer cells will be destroyed and prevented from multiplying and forming tumors.

4. When a person has cancer it indicates the person has multiple nutritional deficiencies. These could be due to genetic, environmental, food and lifestyle factors.

5. To overcome the multiple nutritional deficiencies, changing diet and including supplements will strengthen the immune system.

6. Chemotherapy involves poisoning the rapidly-growing cancer cells and also destroys rapidly-growing healthy cells in the bone marrow, gastro-intestinal tract etc, and can cause organ damage, like liver, kidneys, heart, lungs etc.

7. Radiation while destroying cancer cells also burns, scars and damages healthy cells, tissues and organs.

8. Initial treatment with chemotherapy and radiation will often reduce tumor size. However prolonged use of chemotherapy and radiation do not result in more tumor destruction.

9. When the body has too much toxic burden from chemotherapy and radiation the immune system is either compromised or destroyed, hence the person can succumb to various kinds of infections and complications.

10. Chemotherapy and radiation can cause cancer cells to mutate and become resistant and difficult to destroy. Surgery can also cause cancer cells to spread to other sites.

11. An effective way to battle cancer is to STARVE the cancer cells by not feeding it with foods it needs to multiple.

What cancer cells feed on:

a. Sugar is a cancer-feeder. By cutting off sugar it cuts off one important food supply to the cancer cells. Note: Sugar substitutes like NutraSweet, Equal, Spoonful, etc are made with Aspartame and it is harmful. A better natural substitute would be Manuka honey or molasses but only in very small amounts. Table salt has a chemical added to make it white in colour. Better alternative is Bragg's aminos or sea salt.

b. Milk causes the body to produce mucus, especially in the gastro-intestinal tract. Cancer feeds on mucus. By cutting off milk and substituting with unsweetened soy milk, cancer cells will starved.

c. Cancer cells thrive in an acid environment. A meat-based diet is acidic and it is best to eat fish, and a little chicken rather than beef or pork. Meat also contains livestock antibiotics, growth hormones and parasites, which are all harmful, especially to people with cancer.

d. A diet made of 80% fresh vegetables and juice, whole grains, seeds, nuts and a little fruits help put the body into an alkaline environment. About 20% can be from cooked food including beans. Fresh vegetable juices provide live enzymes that are easily absorbed and reach down to cellular levels within 15 minutes t o nourish and enhance growth of healthy cells.

To obtain live enzymes for building healthy cells try and drink fresh vegetable juice (most vegetables including bean sprouts) and eat some raw vegetables 2 or 3 times a day. Enzymes are destroyed at temperatures of 104 degrees F (40 degrees C).

e. Avoid coffee, tea, and chocolate, which have high caffeine. Green tea is a better alternative and has cancer-fighting properties. Water--best to drink purified water, or filtered, to avoid known toxins and heavy metals in tap water. Distilled water is acidic, avoid it.

12. Meat protein is difficult to digest and requires a lot of digestive enzymes. Undigested meat remaining in the intestines will become putrified and leads to more toxic buildup.

13. Cancer cell walls have a tough protein covering. By refraining from or eating less meat it frees more enzymes to attack the protein walls of cancer cells and allows the body's killer cells to destroy the cancer cells.

14. Some supplements build up the immune system (IP6, Flor-ssence, Essiac, anti-oxidants, vitamins, minerals, EFAs etc.) to enable the body's own killer cells to destroy cancer cells. Other supplements like vitamin E are known to cause apoptosis, or programmed cell death, the body's normal method of disposing of damaged, unwanted, or unneeded cells.

15. Cancer is a disease of the mind, body, and spirit. A proactive and positive spirit will help the cancer warrior be a survivor.

Anger, unforgiving and bitterness put the body into a stressful and acidic environment. Learn to have a loving and forgiving spirit. Learn to relax and enjoy life.

16. Cancer cells cannot thrive in an oxygenated environment. Exercising daily, and deep breathing help to get more oxygen down to the cellular level. Oxygen therapy is another means employed to destroy cancer cells.

Tuesday, 11 December 2012

Rainbow Fruit Posicles

IMG 0263 1024x682 Rainbow Fruit Pops
Summer is almost here, the weather is warm, and we all need something to cool off from the afternoon heat. Bring on the popsicles! We like to make our own because not only does it give us something to do, but we get to choose what goes in them. No processed corn syrup, gobs of sugar or food coloring here. Instead we chose a rainbow of fruit all held together with some homemade lemonade. They turned out so beautiful and delicious and all natural that I can feel great about giving these to my kids.
Rainbow Fruit Popsicles
3 strawberries cut into chunks
1 apricot, cut into small chunks
1 nectarine, cut into small chunks
1 kiwi, cut into small chunks, leaving the seeded center part out
a handful of blueberries
6 purple grapes, cut into chunks
1 lemon
1 – 2 tablespoons agave syrup
1 cup of water
6 popsicle molds
Wash and cut up the fruit, except the lemon. Set aside. Make the lemonade by squeezing the juice from the lemon and adding agave syrup and water. We like ours watered down and not too sweet so the natural fruit flavors really come out. Set up the popsicle molds and begin to layer the fruit. Strawberries, then apricot, nectarine, kiwi, blueberries and finally grapes. Top with the lemonade and place in the freezer for about 2 hours. Serves 6.